Saturday, July 30, 2016

Fresh Corn Salad

Fresh Corn Salad
6 ears of sweet corn, shucked
1/2 cup small-diced Vidalia or red onion
1 small-diced red bell pepper
1 grated fresh jalapeno
3 tablespoons rice vinegar (or cider)
3 tablespoons good olive oil
1 teaspoon kosher salt
2 tablespoons of sugar if corn is not super sweet
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the onion, red pepper, jalapeno, vinegar, olive oil, salt, and pepper.  If corn isn’t super sweet, add 1 or 2 tablespoons of sugar.  Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Friday, July 29, 2016

Kale Salad and Dressing

Kale Salad

3 tbsp. fresh lemon juice
1/2 tsp. kosher salt 
1/2 tsp. freshly ground black pepper
13 cup olive oil

5 oz. baby kale
1 cup shaved parmesan
34 cup pine nuts, lightly toasted

Wash kale and chop into small pieces, removing ribs.  

Shake dressing ingredients in small jar and pour over kale.  Top with parmesan and pine nuts.

Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

For the balsamic-rosemary marinade: 

2/3 cup balsamic vinegar 

1/3 cup olive oil 

2 Tbs. soy sauce 

4 1/2 tsp. firmly packed golden brown sugar 

3/4 tsp. freshly ground pepper 

1/2 cup chopped fresh rosemary 

5 garlic cloves, 

2 pork tenderloins, about 2 1/2 lb. total

Salt, to taste

Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.

Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.  

Cook on 300 degree grill for 15 minutes.  Flip tenderloins after first 7 minutes.  Do not cook beyond 141 degrees reading from internal probe temperature.

Thursday, July 28, 2016

Store Bought Mozzarella Magic

1 8 oz. ball of fresh mozzarella
1 cup of whole milk
1 tsp. kosher salt

Add salt to milk and stir.  Heat milk mixture for a few minutes in microwave to 110 degrees.  Remove from microwave and stir.  Put the fresh mozzarella in the water (make sure the cheese is covered) and let it stand on the counter for one hour.  Use this magic cheese to make the best caprese salad you ever ate!

Sunday, July 17, 2016

Frozen Butter Biscuits

1 stick frozen butter
2 ½ cups of all purpose flour
¾ teaspoon salt
4 teaspoons baking powder
1 cup chilled butter milk

Preheat oven to 475 degrees.  Grate frozen butter using large holes of a box grater. Whisk together flour, salt and baking powder.  Then sift this mixture.
Toss together grated butter and flour mixture in a medium bowl.  Stick back in the freezer for 10 minutes.
Make a well in center of flour & butter mixture. Pour buttermilk in center well and stir 15 times.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 10-15 minutes or until lightly browned. Brush with melted butter.