Tag Archives: Tomato

Braised Moroccan Eggplant

Many older recipes call for salting raw eggplant before cooking it to temper the vegetable’s tendency toward bitterness. These days the bitterness has largely been bred out, but salting eggplant is still a good way to reduce the amount of oil that this versatile vegetable absorbs. For even more aroma and herbaceous flavor, add fresh mint and cilantro leaves to the basil for garnish.

 

Serves 4

Ingredients:
4 Japanese eggplant or other small, oblong eggplant, about 1 lb.
Kosher salt, to taste
One can (14 oz) whole plum tomatoes with juices
1/4 cup olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoons ground coriander
Fresh basil leaves, for garnish
2 tablespoons minced preserved lemon peel

Directions:
Trim the eggplant and cut into halves or thick slices. Put the eggplant into a colander, sprinkle with 1 teaspoon salt and toss to coat evenly. Set the colander in a sink and let the eggplant stand for 10 minutes. Meanwhile, pour the tomatoes and their juices into a bowl and crush the tomatoes with your hand or a potato masher. Set aside.

In a large sauté pan or wok over medium-high heat, warm the olive oil and garlic, swirling the pan to flavor the oil, until the garlic starts to sizzle but does not color, about 1 minute. Add the salted eggplant and stir until well coated. Pour in 1/4 cup water and bring to a boil. Cover, reduce the heat to medium-low and cook until the eggplant is tender, about 10 minutes. Uncover and gently stir in the tomatoes, cumin, paprika and coriander. Increase the heat to medium-high and let cook at a brisk simmer, shaking the pan occasionally, until the tomatoes thicken, about 10 minutes longer.

Remove from the heat and discard the garlic, if desired. Transfer the eggplant to a serving dish and sprinkle with the basil leaves and the preserved lemon. Serve warm or at room temperature.

 

 

 

 

 

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The Ultimate Salmon Burger

Where’s the Beef?

Who needs it, when you can use salmon as a protein for your backyard cookouts.

This ultimate salmon burger is easy to make, and we are still perfecting the recipe, to adjust for using fresh salmon or canned salmon.
salmon burger-otm@tk

But in the meantime, just look at the creation of the salmon burger we built…. a thick, juicy salmon patty sits on a bun toasted with garlic butter and topped with crispy bacon, fresh arugula, tomato, avocado and a tasty, creamy dill tarter sauce.

No, it does not get any better than this!

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Pollo Al Carbon (Marinated Chicken Kabobs)

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From Heather Thomas

“The Essential Mexican Cookbook”, 1995

Ingredients:
Juice of 2 limes or lemons
1 Tablespoon honey
1 green chilli, finely chopped
2 Tablespoons olive oil
6 chicken breasts
For the avocado sauce:
1 large avocado, peeled, stoned and mashed
1 Tablespoon red wine vinegar
3 Tablespoons olive oil
1 large tomato, skinned and chopped
2  scallions, chopped
1/2 cup sour cream
Seeds of 1 pomegranate

Directions:
Make the marinade:squeeze the lime or lemon Juice into a large bowl and mix in the honey, chopped chilli and olive oil, until the mixture is well blended and smooth. Bone and skin the chicken breasts and cut the flesh into large chunks. Add to the marinade and stir gently until thoroughly coated. Cover and refrigerate for at least 1 hour.

Thread the chicken on to wooden skewers and brush with the marinade. Place under a preheated hot grill or cook on a barbecue, turning occasionally, until the chicken is cooked, tender and golden brown. Brush the kebabs with more marinade if necessary.

Meanwhile, make the avocado sauce: blend the olive oil and vinegar together in a bowl and then beat in the mashed avocado until thick and smooth. Stir in the chopped tomato and scallions, and then the sour cream. Serve the kebobs accompanied by a mound of avocado sauce, scattered with pomegranate seeds.

Scallops with Orzo, Tomatoes and Ginger

Recipe Adapted from Eric Ripert

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Serves 4
Ingredients:
1 cup orzo or other tiny pasta
One 1-inch piece of fresh ginger, peeled, coarsely chopped
1 large stalk of fresh lemongrass, tender inner core of  bottom third only, coarsely chopped
1/4 cup vegetable oil
1 1/4 pounds cherry tomatoes
3 Tablespoons chopped basil
1 Tablespoon fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1 1/2 pounds large sea scallops

Directions:
In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve.

Lobster Tacos

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Sometimes, you have to come out of “shell” and try something new.

Such is the case with me trying out this new Shrimp Taco tacosSeasoning Mix from McCormick®, that caught my eye in the spice aisle at the local supermarket. I usually make my own spice mixes, but I thought this would be easier for a change of pace.I also like using Old El Paso® Crunchy Taco Shells, I have used for Old El Paso® products for years and I just find them ever so reliable. Instead of using shrimp, as the spice packet advises, I decided to used 1 pound of Maine lobster meat, just to give this recipe a twist. tacoshellscrunchyI am sure that you could also substitute the shrimp for a white fish like tilapia or cod for easy fish tacos on soft flour tortillas, as well.

 

Serves 4
Ingredients:
For the Pico de Gallo:
1/2 yellow onion, diced
2 medium tomatoes, seeded and diced
Fresh lime juice, to taste
Kosher salt, to taste

For the Cilantro Coleslaw:

1 head green cabbage, sliced thin
1 head purple cabbage, sliced thin
1 small jalapeño, seeded an diced
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped

For the Lobster:

1 package of McCormick® Zesty Garlic Shrimp Taco Seasoning
Mix
1 Tablespoon water
1 Tablespoon canola oil
1 pound of cooked lobster meat, chopped into chunks
8 6-inch Old El Paso, crunchy corn tortilla shells
1 1/2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese

Directions:
Preheat an oven to 325ºF.

To make the pico de gallo, in a bowl, stir together the onion, jalapeños and tomatoes. Season with lime juice and salt. Set aside.

To make the cilantro coleslaw, combine the shredded cabbage and jalapeño in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine. Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

For the taco shells, unwrap the store bought taco shells and place them  on a baking sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp.

Heat oil and water in a large cast iron skillet on medium heat. Add the lobster meat and Seasoning mix an stir for about 2 minutes or just until lobster is heated through.

To assemble the tacos, add shredded lettuce, coleslaw, lobster meat and cheese. Serve on a platter with the pico de gallo on the side.