Bulgarian Whole Milk Yogurt (my favorite)
3-4 Mini cucumbers, quartered lengthwise and chopped small
Fresh dill, chopped
Fresh mint, chopped
Spritz of salt
Thinly sliced radishes
Portions are your call. I like it chunky.
Combine ingredients and chill for 15 minutes or so. Best prepared just prior to service.
This is refreshing and a nice side to the chicken dish.
(recipe serves 4)
4 boneless, skinless chicken breasts (I used organic)
4 t salt (for brine)
Ice water
For quick brine:
In a mixing bowl, dissolve salt in enough water to completely cover the breasts. I used a whisk to make sure the salt was completely dissolved. Add a couple of handfuls of ice to the water. Rinse breasts and place them in the ice bath and refrigerate for 2 hours or so. Remove breasts and rinse again. Pat dry with paper towels. Place an oven proof skillet on the stove top and preheat over medium high heat. Add 2 T of olive oil. It should smoke slightly and travel easily on the bottom of the pan. Season chicken with a generous amount of salt and cracked pepper. It is important not to season until you are ready to place the chicken in the pan. Place breasts top side down. You want a good sizzle. Also, you don’t want to crowd the skillet. Cook in batches. If oil is splattering too much, cut heat down a bit. DON’T MOVE CHICKEN. You want to leave the chicken alone until it has cooked about halfway to two-thirds through. Then, you can peak. If the crust is brown enough, turn it over and cook for a few more minutes. Once all breasts are browned, place them in a preheated 425 degree oven for 5-8 minutes to finish cooking. The thickest part of the breast will feel just firm to the touch. Remove and allow chicken to rest for 10-15 minutes before slicing.
Beautiful crust, still moist.
For roasted veggie tapenade:
1 small yellow onion, cut chunky style
6 mini sweet peppers, cut into large rings
1 pint of cherub tomatoes
Garlic oil and cloves (place 6-8 whole cloves into a small sauce pan, cover with olive oil and simmer until garlic is softened and golden)
Salt and cracked pepper
Dried oregano
6-8 Kalamata olives, pitted and chopped
1 T of capers, drained
Place veggies in a bowl. Drizzle garlic oil over the veggies and stir to coat. Place veggies on a foil-lined baking sheet. Generously season with salt, pepper and dried oregano. Place into a preheated 450 degree oven, roast for 12 minutes or so. Shake baking sheet to move veggies around and then rotate pan. Cook for an additional 12 minutes or until edges begin to char slightly. Remove and cool. Place veggies back into a bowl. Add garlic cloves, olives and capers. Additional garlic oil can be added to moisten and flavor.
Thinly slice green leaf lettuce and lightly dress with EVOO, lemon juice and a spritz of salt.
Brush pita with reserved garlic oil and grill. I used a panini press. A non-stick skillet would also work. You want it slightly crispy.
Spread a nice layer of highmade hummus on top of pita. Drizzle additional garlic oil over the hummus.
Place dressed lettuce on top of hummus in a small mound. Add sliced chicken.
To finish, add tapenade, chopped parsley, feta crumbles, lemon wedge and an additional drizzle of garlic oil. FLAVOR GALORE!
(serves 4-6)
1 pound 31/40 shrimp, peeled and deveined
1 lemon cut in half
1/2 t red pepper flakes
3-4 bay leaves
1 T salt
1 C ketchup
1/2 C fresh lime juice
1/2 C spicy Clamato
2 T Tobasco sauce
2 T EVOO
Zest of one small lime
1/2 t salt
1/2 bunch of cilantro, finely chopped
(Jicama, an edible root, is crisp and crunchy. In Mexico, jicama sticks are sold on the street with a spritz of fresh lime and a sprinkle of chile powder. They add a great texture to the coctel.)
(Prep vegetables ahead and add to sauce about 30 minutes prior to service.)
3/4 C white onion, diced small and rinsed
3/4 C baby cucumber, quartered lengthwise and diced small
3/4 C jicama, diced small
1 avocado, cut into chunks
1 head of iceberg lettuce, sliced thinly
Tortilla chips, cilantro, lime wedges for garnish
For shrimp:
Fill a pot with water and add lemon, pepper flakes and bay leaves. Bring to a boil. Add salt. Add shrimp and lower heat. They will cook quickly. Shrimp should be just firm to the touch. Remove cooked shrimp to a baking sheet. Spread them out for cooling in the refrigerator.
For cocktail sauce:
Combine ketchup, lime juice, Clamato, Tobasco, EVOO, zest, salt and cilantro in a bowl and whisk until well combined. Place in the refrigerator for chilling.
Just prior to service, gently fold shrimp, onion, cucumber, jicama and avocado into the sauce. Place a small mound of iceberg lettuce into a serving piece. (Martini or shallow footed glasses work well.) Spoon shrimp cocktail mixture over lettuce. Garnish with a lime wedge, cilantro sprigs and tortilla chips. Summer never tasted SO GOOD!
Tostadas or saltines, your call.
So I had about a quart of locally grown/organic okra, a ripe tomato, an onion, garlic and half of a red bell pepper. What do you make with that? Okra gumbo of course. I also had some smoked basmati rice. Check it out. It really is tasty with certain foods.
Saute thin slices of onion, red bell pepper and slivers of garlic in olive oil. Add a spritz of salt and pepper.
Add a couple of tablespoons of tomato paste. Saute until some sticking occurs.
Add okra, 1 t of smoked paprika, 1 t of curry powder and 1/2 t of red pepper flakes. Add enough water to simmer.
Cover and cook over low heat until flavors meld. Add additional salt if needed.
Prepare rice according to package instructions. Add cooked rice to okra mixture. Top with fresh cilantro. This is yummy.
This is so filling that it makes an excellent one pot meal. Serve with a salad. Good use of summer okra.
(serves 6-8)
Salad:
3 russet potatoes, peeled and cubed (see photos)
1 T white vinegar
2 t salt
2 heads frisee
1 bulb fennel, shaved using a mandolin
2 filets of smoked trout, broken into pieces
2 Granny Smith apples , peeled and cubed – similar size to the potatoes
1/3 C of capers, drained and patted dry
1/2 red onion, finely chopped, rinsed and dried
Dressing:
1 C mayo
1/3 C sour cream
2 T whole grain mustard
1/2 t salt
1 T apple cider vinegar
2 t honey
3 T fresh dill, finely chopped
Rinse cubed potatoes several times. Place potatoes into a pot and cover with water by about an inch. Add vinegar and 2 t salt to cooking pot. Bring potatoes to a boil and lower heat. Cook until just tender. Drain and spread potatoes onto a cookie sheet for cooling.
For presentation, place potatoes, apples, capers and red onion in bowl. Add just enough dressing to moisten potato mix. Adjust seasoning with salt and pepper. Place dressed potatoes in a mound on a serving platter. Separate frisee from the core. Place leaves into a bowl with shaved fennel and lightly dress. Mound dressed frisee/fennel on top of potatoes. Arrange pieces of smoked trout on top of the frisee and potatoes. Garnish the platter with fresh dill and small dollops of dressing. Cracked pepper, if you like.
A delicious meal at Johannes in Palm Springs inspired this recipe. A perfect summer meal with a slice of pumpernickel and a glass of fume blanc. Found the smoked trout and frisee at Whole Foods. Worth the trip, I promise.
8-10 tomatillos, husks removed and rinsed
4-5 garlic cloves
1 yellow onion, quartered
2 t salt
2 roasted Hatch chiles, mild
2 roasted Hatch chiles, hot
water to cover
1 bunch of cilantro, stems removed
Juice of one lime
Place tomatillos, garlic, yellow onion and salt into a sauce pan. Cover with water. Bring to a boil. Lower heat to medium and cook until tomatillos, onion and garlic soften. Add roasted chiles and remove from heat. Cool mix overnight. Strain off liquid and place solids into a blender. Add cilantro and lime juice. Process adding just enough of the reserved liquid to create a thick salsa. Adjust seasoning with salt, if needed.
(recipe serves 8)
1/4 C olive oil
2 yellow onions, chopped small
4-5 garlic cloves, minced
2 red bell peppers, diced small
Juice from 3 limes
1 – 28 ounce can of diced tomatoes
3 mild roasted Hatch chiles, chopped
3 hot roasted Hatch chiles, chopped
4 ears of roasted corn, kernels removed
2 large zucchini, quartered lengthwise and diced
1 T cumin
6-7 C chicken or vegetable stock
1 bunch of cilantro, finely chopped
Salt to taste
1 C uncooked quinoa
This time of year, HEB buys tons of Hatch Chiles from New Mexico. They roast them in large barrel roasters outside their stores. When you get out of your car, the wonderful smokey charred aroma of roasting chiles overcomes you. Wheels spin and recipes come forth. I love this soup. The earthy quinoa, smokey chiles, spice, fresh corn and zucchini, and the brightness of the lime!!!
For roasted corn:
Rub ears of corn with olive oil. Salt and pepper each ear. Place corn on a foil lined baking sheet and place into a preheated 450 degree oven. Bake for 15 minutes. Using tongs, rotate ears of corn and bake for an additional 15 minutes. Remove from oven and allow cooling. Using a sharp knife, cut the kernels from the cob.
For soup:
Place olive oil in a preheated soup pot. Add onions, garlic and red peppers. Sprinkle mix with salt and cracked pepper. Sauté vegetables over medium high heat until they soften and begin to stick to the bottom of the pan. Add lime juice to the pot and scrape up any bits which have stuck to the bottom of the pan.
Add tomatoes and chiles. Mix well. Add corn, zucchini, cumin, stock and cilantro. Bring mix to a boil and lower heat until vegetables become tender. Salt to taste.
Ladle soup over cooked quinoa and garnish with scallions and tostadas.
As I have mentioned before, plan ahead so that your soup can rest for a day before service. Magic happens when flavors can chill and develop! Slow down folks. Fast food lacks soul…
For quinoa:
Place 1 C uncooked quinoa into a large sauce pan. Add 2 C of filtered water, 3 bay leaves and 1 t salt. Bring mixture to a boil. Cover and lower heat. Cook for about 15 minutes until water evaporates. Spread cooked quinoa on a cookie sheet for cooling. This can be prepared ahead, cooled and reheated in a microwave.
humble beginnings…
10 years later…
Ma and Pa High can’t believe 10 years have rolled by. Help us celebrate this milestone. We could not have made it without you. Let us thank you with an ultimate customer appreciation BASH! Join Denise and me along with our wonderful High’s team August 30, 4-8 PM. Don’t forget the lawn chairs. Let’s turn High Street into a party scene!!!!
This annual concert/party has become the must see/hear/taste event of the year. 25 professional musicians will gather… all in excellent voice, tuned instruments ready for the downbeat, and our wordsmith Douglas Skrief performing much-loved folk tales.
Be a part of this intimate gathering (we only sell 200 seats) and allow the music to wrap you in sound, allow the words to speak to your soul…feel the energy. Every year, audiences leave with grateful hearts and big grins. Every year is a sell out. Every year musicians from all over our state come to Comfort freely giving their talents and time for a great cause…feeding people. Every year, generous host families house our performers allowing all proceeds, every dime, to go to The Comfort Table. Additional underwriters cover miscellaneous expenses.
High’s Cafe & Store, your main event sponsor, throws a big bash at the conclusion of the concert. Live music, beer, wine and great nosh – all complimentary as we continue to celebrate the evening’s many blessings. So, don’t delay. Purchase your tickets today at High’s. We can only accept cash or checks (made payable to The Comfort Table). $40 per ticket helps raise half of the annual budget for The Comfort Table. Your purchase is tax deductible.
Come see what small towns do best: we support each other, we support our worthwhile causes and we celebrate our community.
This really is just another delicious secret from Comfort! Shhh.
BUY TODAY.
highmadefood.com 