Fire Roasted Corn with Minty Spinach, Tomatoes and Feta
6 ears of fresh corn
1 8-oz bag of fresh spinach leaves
3 cloves garlic, finely chopped
1 T chopped shallot
1/2 bunch fresh mint
1 handful cherry or grape tomatoes, each cut in half
2 scallions, sliced thin
3 T olive oil
Salt & Pepper to taste
Some feta cheese, crumbled
Soak the ears of corn underwater in a bucket or some other container for one hour before grilling them, un-shucked, for about 10 minutes. Be sure to rotate them on the grill. Set aside to cool.
In a sauté pan, warm one tablespoon of oil on medium heat, then add the garlic, shallot, and scallions. A few seconds later, add the spinach leaves until they just begin to wilt, then remove everything from the pan to cool.
Shuck the cooked corn. Then, using a knife, shave the corn kernels off of the ears and into a mixing bowl. Then add the spinach mixture, the torn mint, and the tomatoes. Drizzle this salad with the remaining olive oil and season to taste with salt & pepper.
Gently toss everything together and then transfer the salad
to a serving platter. Garnish with the feta cheese and eat.
Grilled Hangar Steak with Green Tea & Tomatillo Salsa Verde and Rosemary Focaccia
4 good size steaks
1/2 cup good olive oil
1 head or 8 cloves fresh garlic, chopped
2 T fresh rosemary, chopped
2 T fresh thyme, chopped
1 T fresh ginger root, peeled and chopped fine
juice of one lemon
Mix all ingredients together and marinate the steaks for a few hours or overnight. This marinade also works well with chicken or lamb. Grill steak to medium rare.
Green Tea & Tomatillo Salsa Verde
2 T vegetable oil
5 medium tomatillos, removed from husks & cut in half
2 medium shallots, peeled & quartered
5 cloves garlic, peeled
1 jalapeno pepper, halved, seeds removed
1 thumb-sized knob of fresh ginger root, peeled and rough cut
1 cup water
2 cups prepared green tea, chilled
1/2 cup olive oil
1 t fenugreek seeds, ground
1 T fennel seeds, ground
1 T cumin seeds, ground
1 T curry powder
2 T green curry paste
1/4 cup sweet chili sauce
Juice of 2 lemons
Juice of 2 limes
1 bunch cilantro, chopped rough with stems
1 bunch parsley, chopped rough with stems
1 small bunch fresh mint
4 scallions, chopped
2 T soy sauce
In a pan over medium heat, warm the vegetable oil, then sweat the tomatillos, shallots, garlic, jalapeno and ginger root all together for about a minute.
Add the water and continue cooking until it has evaporated by one-half. Place all contents of the pan into a metal or glass container and leave it in the fridge for about 30 minutes, uncovered, to cool.
Next, combine the rest of the ingredients, along with the cooled mixture together in a Vita-Mix or similar high-powered blender. Start on low speed then move to high until everything is fully emulsified.
Use this as a sauce for just about anything. Put it on meat, chicken, fish, or toss it with pasta and vegetables for a healthy, intensely flavored sauce.
2 1/4 pounds A.P. flour
1/2 oz. active dry yeast
1 pint (16 oz) + 1/2 Cup warm water
1 1/2 teaspoons granulated sugar
1/4 cup Pure Olive Oil + another 1/4 cup for oiling cookie sheet and top of dough
Sea Salt & black pepper to taste
3 T dried rosemary leaves
1 large baking sheet with 1/2 to 1 inch sides.
In a small bowl, using a fork or small whisk, mix ó cup of warm (around 105 degree F) water with the active dry yeast and sugar, and set aside for about 5 mins until it doubles & bubbles.
Meanwhile, place the flour and a good pinch of the salt in the bowl of a stand mixer. Using the bread hook attachment, turn the mixer on low speed.
With the mixer running, carefully pour in the pint of water, . cup olive oil and sugared yeast mixture and allow it to mix for about 5 minutes. The dough should have come together and be smooth and a little tacky to the touch.
Remove the bowl from the mixer, and the hook from the dough. Cover dough loosely with a kitchen towel and let it sit at room temperature for an hour or so, until it doubles in volume. Punch the dough down, deflating it, and allow it to rise again.
Preheat your over to 375 degrees.
Once the dough has risen the 2nd time, turn dough out onto a floured surface, kneading gently. Using a wooden rolling pin, roll out the dough about 1 inch thick to the approximate size of your baking sheet. Transfer dough to the oiled sheet and gently rub remaining oil on top of the dough. Allow it to rise one last time, dimpling the entire surface of the bread with your fingers.
Liberally season the top of the dough with kosher or sea salt and crushed dried rosemary before putting it into the oven.
Bake until golden brown and the aroma is driving you crazy. Take the bread off the baking sheet and allow it to cool on a rack.
Cut into pieces to grill and serve it with the grilled steak and green tea-tomatillo salsa verde.
Thai CHICKEN SALAD
2 cloves fresh garlic, chopped fine
3 T peanut butter
ó cup soy sauce
1/4 cup coconut milk
3 T brown sugar
2 T Sriracha, or your favorite hot sauce
2 T curry powder
2 T chopped cilantro
1/2 cup lime juice
2 1/2 pounds fresh chicken breast
Place all of the ingredients except the chicken in a bowl and whisk to combine. Then pour the marinade over the chicken and place in the refrigerator for a couple of hours, or even overnight.
The marinated chicken breasts
2 medium carrots, grated
1/2 cup peanuts, chopped some fresh cilantro, plucked
1 medium shallot, sliced thin
4 scallions, sliced
1 red bell pepper, sliced thin
2 T sesame oil
2 T lime juice
Remove the chicken from the marinade and transfer to a grill set to medium high. Grill until chicken is cooked through, about 5 or 6 minutes, turning occasionally.
When the chicken has cooled, dice it up and toss it in a bowl and add carrots, peanuts, cilantro, shallot, scallions and red bell pepper. In a small, separate bowl, whisk together the sesame oil, lime juice, with a pinch of salt and pepper to the dressing. Add the dressing to the chicken salad and then arrange over some lettuce leaves in a bowl or individual ramekins.