Month: September 2015

September in the Kitchen – Mexican Vegetable Salad
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September in the Kitchen – Mexican Vegetable Salad

Your mission, should you choose to accept it, is to create a salad for 50 people as part of a Mexican buffet supper. It should have crunch, be good with tacos and enchiladas, not wilt if it sits for several hours, be flavorful, colorful, and healthy, plus vegetarian with no avocados. The mission was not impossible. I accepted the challenge since after all I did offer; and it was for my good friend’s daughter’s engagement party.

First step, do some research on the internet. Unfortunately it yielded too many salads with avocado (the groom-to-be is allergic), black beans (too heavy with the rest of the menu), lettuce (sure to wilt), or mayonnaise (I don’t want food poisoning to ruin the celebration). No recipe was exactly how I envisioned the salad. What to do?

Cabbage and jicama

Cabbage and jicama

Shredded cabbage and jicama for crispness and sweetness.

Carrots

Carrots

Carrots for color and crunch.

Radishes

Radishes

Radishes and red onion for heat.

Sweet peppers

Sweet peppers

Sweet peppers for color and flavor.

Farmer's Market Corn

Farmer’s Market Corn

And fresh farmer’s market corn for creaminess and starch, to pull things together.

Shredded Vegetable Mexican Salad

Shredded Vegetable Mexican Salad

I don’t have an exact recipe. Cut the proportions by 1/4 for a smaller group. You won’t mind having leftovers!

Mexican Vegetable Salad (50 cups)

  • 2 heads of green cabbage, shredded
  • 10 carrots, shredded
  • 4 red onions, sliced
  • 3 bunches of radishes, sliced
  • 10 sweet peppers, sliced thinly
  • 1 very large jicama, sliced thinly
  • 8 ears of corn, cooked slightly (4 minutes each in the microwave)
  • Chopped fresh cilantro for garnish and flavor at the end, 1-2 bunches

Now on to the dressing, I wanted something tart but with a touch of sweetness and some heat as well. I think the combination of lime juice, olive oil, honey, cumin, cilantro, garlic, and jalapeño will do the job.

Mexican Honey-Lime Dressing (makes 4 1/2 cups)

  • 10 cloves of garlic, minced
  • 3 jalapeños, minced
  • 6 tablespoons of honey
  • 1 rounded tablespoon of ground cumin
  • 1-2 tablespoons of kosher salt (taste)
  • 2 cups of lime juice (about 12 limes)
  • 2 cups of olive oil
  1. Chop the garlic and jalapenos finely (I used my food processor)
  2. Mix with the honey, add the cumin and salt.
  3. Whisk in the lime juice.
  4. Whisk in the olive oil.
  5. Prepare this several hours ahead and refrigerate to give flavors time to

I did all of the above in the large food processor. Be careful that your own doesn’t overflow (mine did). If you make a large quantity I recommend two batches.

Mexican Vegetable Salad

Mexican Vegetable Salad

And I’m saving the best part till last…this is fantastic as a left over. It keeps well, is wonderfully crunchy for lunches, and makes a wonderful Mexican fried rice.

  • Heat a large skillet on medium-high heat.
  • When hot add a slurry of olive oil, about 3 tablespoons.
  • Cover the bottom of the skillet with leftover rice (brown or white), I made about a 1 inch layer. Add some leftover meat if available on top (I had some sausages from Sunday super).IMG_3514
  • Let the rice brown for several minutes until it turns crusty on the bottom, then stir it up.IMG_3515
  • Add the Mexican vegetable salad, a few good sized handfuls. Saute for a couple of minutes, you want the vegetables to still be crisp.
  • Add some dressing for flavor.IMG_3516
  • You could add a poached or fried egg on top, or grated cheese, or cubes of feta, or avocado, or cilantro. Use what you have in your kitchen and your taste favors that day.

I am going to take this dish to Fiesta Friday sponsored by Angie of the Novice Gardener. This week’s co-hosts are

Fiesta Friday

Fiesta Friday

Please come visit all the yummy food that has been prepared by the talented cooks who are part of the party. Angie from the blog The Novice Gardener is our host. The fiesta is co-hosted by Judi @ cookingwithauntjuju and from Quinn @ Dad Whats 4 Dinner.

September in the Kitchen – Tomato Sandwiches and the Kitchen Sink
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September in the Kitchen – Tomato Sandwiches and the Kitchen Sink

You probably want to know “What do tomatoes and the kitchen sink have to do with each other?”. Well, I’ll tell you, it has to do with categories of sandwiches. There are dainty tea sandwiches made for white gloves, hearty sandwiches with gravy meant to be eaten with a knife and fork, picnic sandwiches to be eaten outdoors, and ‘kitchen sink sandwiches’ which you need to eat while standing over the sink to catch the drips. This is definitely one of the later. Take a look at all that drippy tomato!

Kitchen sink tomato sandwich

Kitchen sink tomato sandwich

Make this while summer tomatoes are at their most ripe and delicious. The ingredients are simple but need to be the best…ripe tomatoes, crisp good quality sourdough toast, sweet onion, garlic, sea salt, and mayo. That’s all.

Although you could add bacon…just saying.

Kitchen Sink Tomato Sandwiches

For each sandwich you will need:

  • 2 slices of good sourdough bread, toasted crisp
  • 1 clove of garlic, cut in half
  • 1 slightly over-ripe tomato, cut in half
  • 1 tablespoon of mayonnaise
  • 1 ripe tomato sliced thinly
  • Sea salt
  • a few thin slices of red or other sweet onion
  1. Start by toasting your bread, it should be crisp.
  2. Rub one side of each slice with the cut side of the garlic clove, be assertive.
  3. Rub that same side with the cut side of the over ripe tomato, squeezing to coat with juices.
  4. Top that with a thin smear of mayo
  5. Layer the tomato juice side of one slice with the thinly slice tomato, sprinkle with sea salt (I used salt I purchased when we were in Key West earlier this year), top with the onion, then the other slice of toast (tomato side down). Press lightly together.IMG_3524
  6. Eat over the kitchen sink.IMG_3522

Lunch! Or a very delicious snack. So simple, so wonderful!

IMG_3525

The idea for this came from the N.Y. Times food section.

September in the Kitchen – Grilled Rib Eye Steaks with Potato Hobo Packs and Pickled Chilis
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September in the Kitchen – Grilled Rib Eye Steaks with Potato Hobo Packs and Pickled Chilis

If you are a camper you have probably heard of “hobo packs”. It’s a classic campfire trick of wrapping ingredients in foil and cooking them directly in the coals. In our case we have a gas grill, so the packs were placed directly on the grill. The potatoes were par-cooked for a few minutes, sprinkled with salt, drizzled with sesame oil and finally wrapped with aluminum foil to place on the grate for 15 to 20 minutes until tender.

A few comments on to the subject of steaks on the BBQ: My personal preference is for rib eye (preferably from the center cut) or New York cuts. They are the perfect combination of tenderness and flavor. Look for ones that are uniform and well marbled. Good steaks require little more than salt, but be sure you bring them to room temperature before cooking. For a bit of extra umami I used sea salt flavored with powdered sea weed.

One steak will easily feed two adults, maybe three, if you cut it into slices (once rested so the juices settle). My mother told a favorite story about my English grandmother’s first visit to a steak restaurant in the U.S. Nanny was unfamiliar with the typically generous portions served. When they placed her steak in front of her she protested that she didn’t want to carve for everyone! I won’t get on a soap box here (at least not too much) but I think portions have gotten out of hand in many restaurants. We would all be better off with vegetables taking the center stage and meat the supporting role.

Grilled Rib Eye Steaks with Hobo Potatoes and Pickled Chiles

Grilled Rib Eye Steaks with Hobo Potatoes and Pickled Chiles

Grilled Rib Eye Steaks with Hobo Potatoes and Pickled Chiles

  • For the steaks:
    • 1 – 2 rib eye steaks, 1 to 1 1/2 inch thick
    • Sea salt with dried seaweed (or 1 tablespoon crushed bonito flakes and 1 tablespoon kosher salt). Don’t over worry if you don’t have these on hand. You could also use a minced anchovy or simply leave it out.
    • olive oil
  • For the potatoes
    • 1 pound of scrubbed new potatoes or larger ones cut in chunks
    • kosher salt
    • 1 tablespoon sesame oil
    • optional: 4 shiso leaves cut into chiffanade (or cilantro)
  • For the pickled chiles
    • Juice of 2 limes
    • 2 serrano chiles, stemmed, seeded and minced (or jalapeños for more heat)
    • 1 tablespoon minced red onion
  • For garnish
    • cubed avocado
  1. First season both sides of the steaks with sea salt flavored with sea weed (or the crushed bonito flakes or anchovy). Let them come to room temperature, about 2 hours. Drizzle both sides with olive oil.
  2. Put the potatoes in a large saucepan and cover with water (you can start most things that are in the ground, such as potatoes or carrots, in cold water). Add about a tablespoon of kosher salt. Bring to a boil over high heat, then turn down the temperature to medium. cook until they are firm tender, 10-15 minutes depending on size. Drain.
  3. Cut the potatoes into 1 inch pieces if large. Arrange them in the center of a large rectangle of heavy duty aluminum foil, drizzle with sesame oil. Pull the ends of the foil together and fold over to seal. Crimp the sides to make a package with the potatoes inside.
  4. Make the pickled chiles by combining the lime juice, chiles, and red onion in a small bowl. Mix to combine and add salt to taste. Use them immediately for the most heat and tartness, or cover and refrigerate for a few days. They will become milder with time.
  5. Prepare your charcoal grill or preheat the gas one to 450-500 degrees F. When the fire is ready add the steaks and grill, turning once, for 2 to 3 minutes a side. Cover the grill and continue to cook (turning once) until done to your liking. The time will depend the thickness of the steak. This could take 5 to 15 minutes. The internal temperature for medium rare is 120 degrees F. Transfer the steaks to a cutting board and let rest.
  6. Put the potatoes on the grill or rest them in the coals. Cook until tender and beginning to brown, about 15-20 minutes.
  7. Transfer the potatoes to a large platter and sprinkle with cilantro or shiso or basil. Season with sea salt. Slice the steak into thick slices and arrange on the potatoes. Spoon some of the pickled chiles on top, reserving additional chiles to be added to taste.
  8. Garnish with avocado and more cilantro (or shiso).
  9. Serve.
    Grilled Rib Eye Steaks the Hobo Potato Packs and Pickled Chilies

    Grilled Rib Eye Steaks the Hobo Potato Packs and Pickled Chilies

    This recipe is adapted from one that was published in the San Francisco Chronicle Food section this past July.

    Pour yourself a glass of rose to sip while your meal cooks on the grill. You only need a simple salad to complete things. The “meat and potato” fans in your household will be pleased.

    I’m taking this to share on Fiesta Friday #84 sponsored by Angie from the blog The Novice Gardener co-hosted by Effie at Food Daydreaming and Steffie at Ginger and Bread. It’s my first post on the party site for several weeks (summer vacation is history, here we are September!). Come join the fun and fantasy taste some really amazing dishes.

    Fiesta Friday

    Fiesta Friday