My color for the weekend is By OPI i picked it up last summer and i love the blues and it's light and fresh "What's with the cattitude?"
Thursday, July 28, 2011
Nordstrom Cafe and i didn't even realize that i had the recipe at home in my Bobby flay cookbook "Grill It" and it came out pretty great too the whole family loved and that's always a plus.
4 ounces fresh wax beans
4 ounces fresh green beans
1 pound fingerling potatoes
2 tablespoons olive oil
Freshly ground black pepper
1/2 pound red and yellow grape or cherry tomatoes, halved
1 medium red onion, thinly sliced
2 tablespoons coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
Nicoise vinaigrette, recipe follows
4 teaspoons ground fennel seed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground coriander
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo (21 to 25 count) shrimp, shelled and deveined
1/4 cup olive oil
Fill a large bowl halfway with ice water and set aside.
Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.
Heat your grill to high.
Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.
Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.
Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
Arrange the salad on 4 large plates and top with the shrimp.
1/4 cup wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, finely chopped
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.
Tuesday, July 19, 2011
Friday, July 8, 2011
Black Berry Salad with Creamy Feta Cheese
Chilled Tomato Soup w/ Corn bread Croutons
Turkey, Pear & Cheese salad
Honey Glazed Chicken with pepper & Goat cheese and squash & Mushrooms over Orzo.
Fast Summer Chicken Fettuccine