Daily Archives: June 22, 2012
22/06/12 Iceberg Lettuce With Blue Cheese Dressing
A CookTale
There is only one recipe for Blue Cheese Dressing that I have relied on for years. And that’s from the Palm Restaurant Cookbook. Each time it’s on our table it brings back memories of the dozens and dozens of fabulous dinners we’ve enjoyed at The Palm on 45th and Second Avenue in the City. It’s quite simple to prepare, there are always leftovers & the dressing lasts for a week in the fridge.
INGREDIENTS
4 oz of Danish or French Blue Cheese (crumbled is fine)
1/2 C of EVOO
1/2 C of Mayonnaise
1 TB of Red Wine Vinegar (optional)
METHOD
1. Add the crumbled Blue Cheese to a bowl &, using a fork, whisk in the EVOO.
2. Let stand for about 40 minutes (important).
3. Whisk in the Mayonnaise & the (optional) Vinegar. Whisk again just before serving.
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- Posted under Salads
22/06/12 Thai Steamed Mussels
A CookTale
Mussels, farmed at Prince Edward Island, Canada has dramatically improved the ability to buy and enjoy these delicious bivalves. At one time, the required scrubbing and beard removal made them an occasional treat. Today, It’s simply out of their net bag, a quick rinse and search for the occasional beard and they’re ready to add to the steam pot, the cast iron skillet or the grill. After the desired preparation, five to eight minutes later the these delicious morsels are on the table.
INGREDIENTS
2-1/2 lb of Mussels (fresh, scrubbed and de-bearded where necessary)
1/4 C of fresh Lime Juice
13-1/2 oz of unsweetened Coconut Milk
1/4 C of dry White Wine
1 TB of Thai Red Curry paste or to taste
2 TB of minced Garlic
1 TB of Asian Fish Sauce
1 TB of white Sugar
1 cup of fresh Cilantro (chopped)
METHOD
1. In a large stock pot, combine the Lime Juice, Coconut Milk, Wine, Curry Paste, Garlic, Fish Sauce & Sugar. Stir to dissolve Sugar & Curry Paste & bring to a boil over high heat. Boil for 2 minutes, then add Mussels. Cover & cook, stirring occasionally, until Mussels have opened, 5 to 8 minutes.
2. Remove from the heat & discard any unopened Mussels. Pour Mussels & liquid into plates or a serving dish & toss with Cilantro.
3. A grilled baguette with EVOO is delicious for mopping up the sauce.
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- Posted under Seafood
22/06/12 Jumbo Crab Meat Salad With Heirloom Tomatoes
A CookTale
A pricey salad, but so very welcome on the hottest evening of the year. Takes no time to prepare, and you’ll want to savor every forkful. Generally there will be leftovers for a light luncheon the next day. Do purchase the best Lump Crabmeat you can find.
INGREDIENTS
1 lb fresh Lump Crabmeat
2 Limes, zest grated
5 or 6 TB of Mayonnaise
Sea Salt
Freshly ground White Pepper (to taste)
1 Red Bell Pepper (diced)
1 Jalapeno Pepper (diced)
1 medium Vidalia onion (diced)
Several Lettuce leaves for garnish
Tomatoes (thickly sliced)
METHOD
In a bowl, combine the Crabmeat, Lime zest, Jalapeno, Red Bell Pepper, Onion & enough Mayonnaise to evenly coat the Crab. Taste for seasoning.
2. Arrange a layer of Lettuce leaves on two plates. Place the Crabmeat mixture in a mound atop the Lettuce & add the sliced Tomatoes. Serve.
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- Posted under Salads
CookTeaser 