We’re back! And we’re in Tennessee! If you’ve wondered where we were this past month, well, we’ve been all over the place. But the move is over and we’re setting in to our new digs. The kitchen in our new place is fantastic, it might be the main reason we chose this place.
Anyways, we were anxious to break it in, and this was the perfect dish to do so. A delicious, light, and healthy meal perfect for a hot summer day. The recipe originally called for the addition of crab, which would have been delicious, but we’ve spent all our money moving and buying new furniture so crab wasn’t exactly in our budget. :) Served with corn and some fabulous mango cilantro margaritas, and it was definitely a meal we’ll make again!
Mango & Avocado Salad with Citrus Dressing
Makes 2-4 servings. Recipe from Bon Appetit.
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
These had a delicious flavor, but were REALLY strong. Next time we’ll reduce the amount of tequila in there a bit… or at least in mine. :)
Mango Cilantro Margaritas
Makes 2. Recipe from Bon Appetit.
1/2 small mango, pitted, peeled, chopped
1/4 cup fresh cilantro leaves
1/2 cup 100% blue agave silver tequila
3 tablespoons fresh lime juice
3 tablespoons Simple Syrup (1 cup sugar dissolved in 1 cup water and simmered for 3 minutes, then cooled)
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
Fresh cilantro sprigs (for garnish)
Combine mango and cilantro leaves in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over. Garnish with cilantro sprigs.
Why get take out when you can make it yourself? I swear, you won’t be able to tell the difference between this and the Chinese joint down the street. It’s that good.
Beef and Broccoli
Makes 3-4 servings.
For marinade: 1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
3/4 pound lean beef
1 1/4 cups oil, or as needed
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy, and water in a small bowl and set aside. in another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes). Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesnâ€™t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
A quick and delicious pasta. And unlike many carbonara recipes, this one is not too rich. It’s light and delicious and full of flavor.
Pasta Alla Carbonara
Makes 4 servings. Recipe from Epicurious.
5 oz bacon or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb pasta (any kind would work)
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 cup frozen peas, thawed and lightly steamed
Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture and peas, tossing to combine. Serve immediately.
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.