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Recipes
Heirloom Tomato Salad
By CBarile
"This is the tomato salad I make almost every day," Andreas Viestad says
- 2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick, small ones halved
- Salt
- Extra-virgin olive oil, for drizzling
- 2 tablespoons minced chives
- 2 tablespoons chopped basil
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
Grilled Steak Tacos with Avocado Salsa
By CBarile
Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa for these tacos
- 3 jalapeños
- Extra-virgin olive oil
- 1 large onion—half cut into 1/2-inch dice, half sliced 1/4 inch thick
- 1 garlic clove, minced
- 1 pound tomatillos—husked and chopped
- 1 Hass avocado, diced
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- 2 links of fresh chorizo
- 1/2 pound queso panela or halloumi cheese, cut into squares
- One 1 1/2-pound flank steak
tomato, cucumber and sweet onion salad with cumin salt
By CBarile
Only slightly more involved than Andreas Viestad's supersimple tomato salad, this version is inspired by Middle Eas...
- 1 tablespoon cumin seeds
- 1 1/2 tablespoons coarse sea salt
- 2 1/4 pounds tomatoes, cored and sliced 1/4 inch thick
- 1 pound cucumbers, peeled and sliced 1/8 inch thick
- 1 large sweet onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
Arroz Blanco: White Rice
By CBarile
Cuban rice is made rich by cooking rice with water in garlicky olive oil
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 2 1/2 cups water
- 1 teaspoon salt
- 1 1/2 cups long-grain white rice, such as jasmine
Braised Short Ribs with Daikon and Glass Noodles
By CBarile
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauc...
- 1 tablespoon vegetable oil
- Four 12-ounce flanken-cut beef short ribs, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup dry sherry
- 1/2 cup soy sauce or tamari
- 1/2 cup mirin
- 1 medium onion, thinly sliced
- 8 garlic cloves, smashed
- One 2-inch piece of fresh ginger, thinly sliced
- 1 ounce dried shiitake mushrooms
- 1 tablespoon light brown sugar
- 3/4 pound daikon, peeled and cut into 1-inch cubes
- 2 large carrots, cut crosswise 1/2 inch thick
- 6 cups water
- 2 teaspoons Asian sesame oil
- 4 ounces dried dangmyeon noodles (see Note), or mung bean noodles
Tomato, Prosciutto and Gruyere Sandwiches
By CBarile
Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch
- Four 1-inch-thick slices of white bread
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 teaspoon dry white wine
- 1/2 teaspoon kirsch (optional)
- 2 ounces thinly sliced prosciutto
- 1 beefsteak tomato, peeled and thinly sliced
- Salt
- 1/2 pound Gruyère cheese, thinly sliced
- Freshly ground pepper
- Sweet paprika
Florida Fish
By CBarile
The following recipe was a favorite of Governor and Mrs
- 2 fillets of sea trout or grouper
- 1 tomato, sliced thinly
- 1 onion, sliced thinly
- 6 medium fresh mushrooms, sliced
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon mayonnaise
- Salt and pepper to taste
Cheddar BLT Burgers with Tarragon Russian Dressing
By CBarile
Our Pairing Suggestion A luscious burger topped with both cheese and bacon should be paired with a substantial red ...
- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 teaspoon Worcestershire sauce
- 12 ounces thickly sliced bacon
- 1 1/3 pounds ground beef chuck
- 1 1/3 pounds ground beef sirloin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 3 ounces sharp cheddar cheese, cut into 6 slices
- 6 hamburger buns, split and toasted
- 6 iceberg lettuce leaves
- 6 slices of tomato
- 6 slices of red onion
Classic Hot Wings
By CBarile
Appetizer Our Pairing Suggestion Crisp, malty lager, such as a Sam Adams Boston Lager
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
Asparagus-Cheese Tartines
By CBarile
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunch...
- 12 thin asparagus spears
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, thinly sliced
- Salt and freshly ground pepper
- 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
- Four 3/4-inch-thick slices of peasant or Pullman sandwich bread
- 1/4 cup tapenade
- Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
- 4 very thin slices of prosciutto
- Aged balsamic vinegar, for drizzling