Tag: black pepper

Minimal Monday: a week’s worth of fruity salad dressings

A great salad dressing can make even a pile of lettuce exciting, and these fruity dressings are so good you almost want to eat them on their own. I made up a bunch of small batches on Sunday so I’d have exciting salads all week long.

I love fruity dressings because they are so colorful and they have the bright flavor of fruit to balance out the sharp vinegar. Some of them, don’t even need any vinegar at all. They rely on simple combinations so that the individual flavors shine through. You can make them in a mini food processor, or with a whisk. Make small batches of all of them, or one big batch of your favorite. They’ll keep in the refrigerator for about 2 weeks.

This is a classic that goes with just about anything, but try it drizzled over avocado, or melon salads, and you can use it as a marinade for grilled chicken.

Lime Cilantro Vinaigrette
the juice and zest of 1 large lime
a palmful of fresh cilantro leaves
1/4 cup extra virgin olive oil (plus more if necessary)
salt and fresh cracked black pepper to taste

Put the lime juice and zest into the bowl of a mini food processor.
Add the cilantro and process until the cilantro is very finely
chopped. Stop and scrape down the sides of the bowl as necessary.
With the machine running, drizzle in the oil slowly through the
small hole (s) in the top. Stop the machine and taste the dressing. If
it is too tangy, drizzle in a little more oil.
Season with salt and fresh black pepper to taste. Refrigerate until needed.
Note: Olive oil partially solidifies in cold temperatures, just bring the dressing to room temperature before using.

You’ll really taste the shallot in this dressing, and the color will be a coral-y pink. Very pretty and elegant.

Shallot and Pink Grapefruit Dressing
1/2 large shallot, rough chopped
juice of 1/2 pink or red grapefruit (approx. 1/3 cup)
1/4 cup olive oil
1 Tbsp sherry or champagne vinegar
a dab of honey (about a tsp)
salt and fresh black pepper to taste

Put the shallot and the grapefruit juice in the bowl of a small food
processor. Blend until the shallot is very finely processed. If using
a whisk, mince your shallot as finely as possible.
With the machine going, drizzle in the oil through the top.
Stop the machine, add the vinegar and honey, then process again to combine. Add the salt and pepper to taste.

Blackberry vinegar is a thick deep purple vinegar that has a lot of body due to the
blackberry puree. This kind of vinegar married with fruit puree is a
new item in the gourmet market and they can be really pricey. I’ve
fallen for them several times, and they are so good, the flavors just explode. I’m actually
recycling one of the bottles that I paid big $$ for. Just mix this with olive oil for an instant dressing.

Blackberry Vinegar
6 oz box of blackberries
1/2 cup white balsamic vinegar

Rinse the berries and put them in a small saucepan. Heat over low
to medium heat for about 5 minutes until the berries start to break down
and release their juice. Add the vinegar, bring back to a full boil,
and then take off the heat.
Let cool a bit and then process in a small food processor until the berries are completely pureed.
Strain through a mesh sieve, pushing the thick juice through but leaving the seeds behind.
Bottle and keep in the refrigerator.

This is another classic. The tarragon gives it a little unexpected flavor. The whole grain mustard gives it a kick.

Lemon Mustard and Tarragon Vinaigrette
juice and zest of 1 lemon
a heaping Tbsp of fresh tarragon leaves
1 Tbsp whole grain mustard
1/4 (plus extra if necessary) walnut oil
salt and fresh cracked black pepper to taste

Put the lemon juice, zest, and tarragon in a small processor. Process until well blended. Stop and scrape down the sides if necessary.
Slowly drizzle in the oil as the machine is running.
Stop and taste, add more oil if it is too tangy.
Add salt and pepper to taste.

This one comes from my friend Mary. The color is gorgeous, and it’s a little thicker than the rest. I think it has potential as a glaze for chicken or pork, too.

Roasted Strawberry Vinaigrette ~~~ adapted from Barefeet in the Kitchen
oven to 450F
a heaping cup of strawberries, about 10
1 Tbsp fresh rosemary leaves
juice of 1/2 lime
1/4 cup olive oil
2 Tbsp white balsamic vinegar
salt and fresh cracked black pepper to taste

Halve the strawberries and spread them out on a parchment lined baking sheet. Roast for about 15 minutes.
Transfer the strawberries to the bowl of a mini food processor. Add the rosemary leaves, lime juice and vinegar. Process until the berries are pureed. Slowly drizzle in the oil through the hole in to top as the machine runs.
Add the salt and pepper to taste.

Here’s to a healthy salad filled week!

One year ago today—

Roasted Pecan Butter

Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes. The starchy sweetness that makes this tuber such a popular holiday side dish, is also its fatal flaw, since, for me at least, it quickly leads to palate fatigue. After a few bites of mashed sweet potatoes, or sweet potato casserole, I’m pretty much over the experience, and I’m reaching for the cranberry sauce to reset my tongue, but here we’ve mixed in a few ingredients specifically selected to cut that sweetness, and push this much closer to the savory side of town.

Lime, jalapeño, and sharp cheddar may seem like odd choices here, but paired with the green onions, and bacon, they work wonders, and I had no problem finishing a whole sweet potato. And by whole, I mean two. By the way, these orange-fleshed sweet potatoes are often sold as “yams,” but they’re not, in case that ever comes up in conversation.

Besides all the obvious reasons, this is a great choice for your Thanksgiving table, since you can prep it ahead of time, and then bake them when you’re ready to serve. They will also stay hot for quite a while, which is another reason they’re nice around the holidays, when oven space can be limited. So, whether you make these for a special occasion, or some completely un-special weeknight meal, I really do hope you get give these loaded, twice-baked sweet potatoes a try soon. Enjoy

Ingredients for 4 portions:

4 orange-fleshed sweet potatoes, scrubbed clean

8 ounces bacon, sliced

1/3 cup sliced green onions

1/4 cup diced jalapeno

1/2 cup grated sharp white cheddar cheese, plus a little bit for the top

2 tablespoons crème fraiche, or sour cream

2 teaspoons fresh lime juice

salt, freshly ground black pepper, and cayenne to taste

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Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception.

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.

One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!

Ingredients for 2 portions:

2 large boneless, skinless chicken breasts (about 8-10 ounces each)

salt, freshly ground black pepper and cayenne to taste

1 tablespoon olive oil for searing

1/4 cup chicken broth for the pan

For the garlic breadcrumbs:

3 tablespoons unsalted butter

1/2 cup panko breadcrumbs

3 finely crushed or minced garlic cloves

1 tablespoon finely chopped Italian parsley

2 tablespoons grated Parmigiano-Reggiano

For the “glue:”

1 tablespoon mayo

1 teaspoon balsamic vinegar

1 1/2 teaspoon Dijon mustard

For the optional pan sauce:

1/3 cup chicken broth

juice from 1 lemon

1 teaspoon balsamic vinegar

salt and freshly ground black pepper to taste

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