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Recipes
Arista (Roasted Pork Loin)
By á-32
In a small bowl, combine the thyme, rosemary, garlic, the 1 1/2 Tbs
- 2 Tbs. finely chopped fresh thyme
- 2 Tbs. finely chopped fresh rosemary
- 4 Tbs. minced garlic
- 1 1/2 Tbs. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 bone-in pork loin roast, about 5 lb.
- 12 oz. dried figs, halved
- 1 cup sweet vermouth or water, warmed
- 3/4 cup low-sodium chicken stock
- 2 Tbs. veal demi-glace
- 2 tsp. fig balsamic vinegar
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
Grilled Vegetable SaladRecipe courtesy The Neelys
By á-32
Preheat grill to medium. In a large bowl, toss the vegetables with olive oil and season with salt and pepper
- Dressing:
- 1/2 bunch asparagus, trimmed and cut into bite-size pieces
- 1 pint cherry tomatoes
- 1 medium red onion, cut into 1/2-inch rings
- 1 yellow bell pepper, quartered, seeds and ribs removed
- 1 red bell pepper, quartered, seeds and ribs removed
- 1/4 cup extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 1/4 cup fresh basil leaves
- 1/4 pound feta cheese
- 1 medium clove garlic, chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes
By á-32
Directions White Bean Puree: Preheat oven to 375 degrees F
- 1 pint vine cherry tomatoes
- 1/2 cup Orange Chili Oil, recipe follows
- 2 cups pitted Kalamata olives
- 1 big garlic clove
- Small handful fresh tarragon leaves
- Pinch crushed red pepper flakes
- Small handful fresh flat-leaf parsley
- 1 tablespoon red or white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 cloves garlic
- 2 anchovy fillets
- 2 (14-ounce) can white cannellini beans, drained
- 1/2 to 3/4 cup chicken stock, heated
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups fresh Israeli arugula leaves, for garnish
- 4 sprigs fresh thyme, leaves chopped
- 2 sprigs fresh rosemary, leaves chopped
- 1 1/2 tablespoons dried red chili flakes
- 5 strips orange peel
- 1 1/2 cup extra-virgin olive oil
Southwestern Grilled Flank Steak
By á-32
Nutrients per serving (4 1/4-inch slices): Calories: 178, Total Fat: 8 g, Sat
- 1 2-lb flank steak, trimmed of visible fat and halved against the grain
- Juice 2 limes
- 2 cloves garlic, minced
- 3 tbsp fresh chopped parsley or cilantro
- 1 tbsp ground cumin
- 2 tsp sweet smoked paprika
- 1/2 tsp ground cayenne pepper
- 3 tsp olive oil, divided
Grilled pork tenderloin and Dry Creek peaches
By á-32
Prepare a charcoal grill. First prepare the vinaigrette: Place the honey, lemon juice, vinegar, mustard, cayenne, b...
- 3 T honey
- 3 T lemon juice
- 1 T red wine vinegar
- 1 T Dijon mustard
- Pinch cayenne
- 1 T coarsely ground black pepper
- 1/2 C grape seed oil (or other flavor neutral oil)
- 1/4 C water
- Pinch sea salt
- 2 pork tenderloins
- 4 peaches
- 8 C arugula, washed and dried
- 1/4 C shaved red onion
Tomato, Pickled Melon, and Burrata Salad
By á-32
by Susan Spungen
- 2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more
- 1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds
- 1 large heirloom tomato, sliced
- 12 ounces fresh burrata or mozzarella, torn
- Olive oil (for drizzling)
- Fresh basil leaves (for serving)
- Flaky sea salt (such as Maldon)
Italian Sausage & Veggie Pasta
By á-32
Cook pasta according to package directions
- 2 * 2 ounces uncooked whole-wheat pasta
- 1/2 * 1/2 cup spaghetti sauce
- 1 * 1 pre-cooked Italian-style chicken sausage, sliced into rounds
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 cup chopped mushrooms
- 1/2 * 1/2 cup chopped onions
- 1/2 * 1/2 cup chopped zucchini
- 2 * 2 tablespoons grated Parmesan cheese
Hatch green chile chicken enchiladas
By á-32
Chop the chiles and set them aside
- (makes 4 – 6 servings)
- 12 soft corn tortillas
- 5 fresh roasted hatch green chiles (or two 4 oz cans whole green chiles if you don’t have access to fresh) chopped
- 2 1/2 cups pulled rotisserie chicken (skinned and fork shredded)
- 3 tbsp olive oil
- 1 white onion (diced)
- 1 clove garlic (finely minced)
- 1 large tomato (seeded and diced)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 1/4 cup sour cream (divided)
- 3 tbsp butter
- 3 tbsp flour (to make these gluten free, sub masa harina. Bob’s Red Mill makes a great option.)
- 2 cups chicken stock
- 2 cups Monterey Jack cheese (grated and divided)
- 1/4 cup fresh cilantro (chopped)
Grilled Fish Tacos with Vera Cruz Salsa
By á-32
Heat a charcoal or gas grill to high for direct grilling
- 1 1/2 pound piece halibut
- 2 tablespoons ancho chile powder
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons olive oil
- Juice of 1/2 lime
- 1/2 head Napa or white cabbage, shredded
- 1/2 cup barely chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 8 to 12 white or yellow corn tortillas, warmed on the grill
- Vera Cruz Salsa, for serving, recipe follows
- 3 large plum tomatoes, cored and halved
- 2 jalapenos, stems removed
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- 1 small red onion, finely diced
- 1 cup manzanilla olives, pitted and halved
- 1 tablespoon capers, drained
- 1/4 cup extra-virgin Spanish olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh cilantro
- 1 teaspoon dried Mexican oregano
- Juice of 1/2 lime
German Apple Pancakes
By á-32
Heidi's Yummy recipee
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 eggs
- 2 tablespoons oil