Friday, June 29, 2012

Sunday Dinner July 1st, 2012

On the Menu
Caprese Pasta Salad
8 Servings
Ingredients
8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade

Instructions
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.


 Grilled Salmon with Chipotle Lime Marinade
4 Servings

This marinade is good for chicken, beef, lamb, pork and vegetables

Ingredients
4 – 6 ounce salmon fillets
For the marinade
½ cup olive oil
2 limes juiced
¼ cup tamari
1 tomato diced
2 chipotle peppers in adobo sauce
1 tablespoon garlic, minced
¼ cup sliced scallions
¼ cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon cumin, ground

Method
Preheat grill on medium
Combine all marinade ingredients in a food processor and puree until smooth and creamy.
Place filets in a shallow baking dish and pour the marinade over filets.  
Let filets marinate on the counter for 1 hour.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it's better to undercook than overcook.

  Grilled Mango with Strawberry Coulis
6 servings

Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Instructions
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

Note: This same strawberry coulis can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.


Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until ambers are ash colored before placing on the fillets.


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