Thursday, June 26, 2008

Corn Salad w/ Basil

I made this yesterday to go with grilled flank steak. I wanted to make Miss Debbie's corn salad, but I didn't have cilantro. This turned out to be delicious. All amounts are approximate. I used the rice wine vinegar because it is mild & somewhat sweet. If you don't have it, substitute another white vinegar & add a pinch of sugar.

If you want to make this in advance, chop & add the basil just before serving. It will turn dark if added in advance. This doesn't affect the flavor, just the appearance.

3 ears of corn (or a defrosted bag of frozen corn)
1 cup of grape tomatoes, halved
1/4 cup purple or vidalia onion, chopped fine
handful of fresh basil, chopped
handful of fresh chives, chopped (optional)
1-2 tsp rice wine vinegar
1 + tbl extra virgin olive oil
salt to taste

Shuck & wash the corn and cut it from the cob. (Stand the cob upright on a cutting board & slice down the sides with your knife.) Mix everything together, taste & correct seasonings.

Tuesday, June 17, 2008

Easy Lemon Chicken and Pasta

Last night I had a rotisserie chicken and not much time. I made this which turned out to be delicious.

Serves 6

1 rotisserie chicken, shredded
1 box rotini pasta

3 tbls olive oil
5 cloves garlic
1 can chicken stock

grated lemon rind from 2 lemons
juice of 2 lemons
handful of fresh herbs (I used basil, oregano, and chives)
1/2 cup grated parmeseano reggiano cheese

Shred the chicken into a bowl.
In a pan saute the garlic in the olive oil; add the chicken stock and chicken bones and bring to a boil. Let simmer 10-15 minutes. (You could omit the bones) until reduced by half. Remove bones and season with salt & pepper.

Cook the pasta in boiling water. While it's cooking chop the herbs and grate the cheese and lemon. When the pasta is done, drain and add to the chicken. Add the stock, herbs, cheese, lemon rind and juice. Toss, correct seasonings, serve.

Friday, June 13, 2008

Galatoire's Shrimp Remoulade

From Galatoire's in New Orleans--the perfect shrimp cocktail

(Serves 6)

1 stalk celery
1 bunch green onions
1 bunch parsley
1/4 cup large onion
1 cup ketchup
1 cup tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 tsp. Worchestershire sauce
1/2 cup salad oil
1 1/2 ounces paprika
32 boiled shrimp (21-25 per pound)

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.