Dressings

Creamy Lemon Vinaigrette

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(makes 2 C of dressing)

1 C vegetable oil
1/2 C olive oil

1 T mayonnaise
1 t Dijon mustard
2 large garlic cloves, minced
1 t salt
Fresh cracked black pepper
2 t honey
1/4 C white balsamic vinegar
1/4 C fresh lemon juice
Zest of one lemon

Combine olive oil and vegetable oil in a pourable container.
Place remaining ingredients in a container and use an immersion blender to combine.
Slowly drizzle in oil mixture while blender is running. Continue to process until a smooth emulsion forms.

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Salsa Verde with Hatch Chiles

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

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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.

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Lemon Dill Dressing

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1 1/4 C mayo
1/3 C Dijon
1/4 C fresh squeezed lemon juice
1 T capers, drained
1/2 t black pepper
1/4 t salt
Zest of half a lemon
1/2 c fresh dill, stems removed

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Combine all ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth and well combined. Stores for several days in the refrigerator.

Roasted Cream Corn

(serves 6)

8 ears of corn, husks and silk removed
Olive oil for rubbing the corn, salt & cracked pepper for seasoning

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4 T butter

1 large sweet red pepper, diced small
1 small yellow onion, diced small
2 large jalapeños, seeded and diced small

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1 T dried thyme
2 C heavy cream

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Zest from one small lemon
1/3 C chopped scallions

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Rub corn with some olive oil. Sprinkle salt and cracked pepper all over each ear. Place ears on a foiled lined baking sheet. Place corn into a 425 degree preheated oven. Bake for 20 minutes. Remove from oven. Using tongs, rotate each ear for even roasting. Place back into the oven for an additional 20 minutes of roasting. There should be some brownish colored kernels…not all, but some. Allow corn to cool. Once you can handle the corn, use a knife and cut the kernels from the cob.

In a preheated sauté pan, place butter. Once butter has melted, add onions, jalapeños and red pepper. Add a spritz of salt and cracked pepper. Sauté until onions become translucent and vegetables soften. Add thyme and stir well. Add corn and cream. Bring mixture to a boil. Lower to a medium heat and reduce the cream by half. You are looking for big bubbles and a thickening of the corn mix.

Remove from heat and adjust seasoning with salt and cracked pepper, if needed. Add lemon zest and scallions. Serve.

Salsa Roja

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4-6 cloves of garlic, your call

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1 – 28 ounce can of diced San Marzano tomatoes (yes, Italian tomatoes!)
Half a bunch of cilantro, large stems trimmed away
2 t salt

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1 large jalapeño, stem removed and sliced in half lengthwise, cut into chunks
1 small white onion, cut into chunks

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2 T EVOO

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Using a food processor fitted with the steel blade, drop the cloves of garlic through the feed tube while machine is running. Stop machine and scrape down sides. Run again for even chopping.

Add tomatoes, salt and cilantro. Process until a smooth consistency is achieved. Pour tomato mix into a mixing bowl.

Place jalapeño and onion chunks into the processor. CAREFULLY, pulse mixture until pepper and onion are similar in size. If you over process, you will get a wet onion juice. No bueno. Add onion mix into the tomato mix. Add EVOO and stir to combine. YUM. Place in the refrigerator. Delicious for several days. After that, onion and garlic can overwhelm.

Note: For a spicy version, leave all seeds and membranes of the jalapeño intact. For a milder version, remove all seeds and membranes. Or, meet in the middle.

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Orange Chipotle Slaw

(makes one large bowl)

1 head green cabbage, thinly sliced

Zest of one large orange

½ a bunch of cilantro, finely chopped

2 T chipotle puree

1/3 C mayonnaise

Salt to taste

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Slice cabbage in half. Remove core. Slice very thinly. Add remaining ingredients and mix. Chill. Chipotle and mayo portions can vary depending on your heat tolerance and the size of the cabbage. When selecting the cabbage, choose one that does not feel “heavy”. The slaw is great on tacos, sandwiches, or as a side with grilled pork, chicken or fish.

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Process a small can of chipotle in adobo sauce for the puree.

Highmade Hummus

(makes 4 C of hummus)

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4 C garbanzo beans, rinsed and dried

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4 cloves fresh garlic, minced

½ t cayenne

1 t cumin

1 t paprika

1 ½ t salt

2 T fresh parsley, finely chopped

¼ C fresh squeezed lemon juice

2 T tahini

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Olive oil, amount determined by desired consistency of hummus

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Rinse and dry garbanzo beans. Place them in a microwavable container and cook on high power for 45 seconds. Stir and cook another 45 seconds. (Heating the garbanzos makes a creamier texture.) While the food processor is running, drop the garlic cloves through the feed tube. Allow the garlic to fully mince. Add remaining ingredients, except the olive oil, to the processor bowl. Pulse the machine a few times stopping to scrape down sides. Turn machine back on and drizzle olive oil through the feed tube just until the mixture begins to turn. Basically you want a lot of friction initially to grind the garbanzo beans. As the mixture begins to form, slowly add more olive oil until you reach the desired consistency. Firmer, looser…your call! Remove from machine and store in the fridge. Really, I find the hummus is best right out of the processor. Make sure you allow the hummus to return to room temperature before serving. Flavors speak better when they are not so cold.