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Succulent Steak, Nectarine and Red Onion Salad with Parmesan Crisps
Succulent Steak, Nectarine and Red Onion Salad with Parmesan Crisps
Provided by: TASTE
total 1 prep
Ingredients
- 3/4 cup Parmesan cheese, finely grated
- olive oil, for rubbing on the steak
- 1 pound rump steak
- 4 ripe nectarines, diced
- 1/2 red onion, diced
- 1/3 cup chopped cilantro
- 3 tablespoons sherry vinegar
- sea salt and freshly ground black pepper, to taste
- horseradish sauce, for serving
Directions
- Preheat the oven to 350 F.
- Spread the Parmesan over a silpat, place on a baking tray and bake for 5 to 10 minutes, or until molten and golden. Allow to cool.
- Rub olive oil over the steak and cut into large cubes. In a hot pan over a high heat, sear the steak cubes until done to your particular preference.
- Meanwhile, add the nectarine, onion, coriander and sherry vinegar to a bowl and toss lightly. Serve as a salsa with the succulent pan-fried steak and include shards of crisp Parmesan. Finally, season to taste and serve with horseradish sauce on the side.
Salmon with Cantaloupe and Fried Shallots
Anna Williams
John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket. The magic is in the play of textures and flavors: The salmon skin and shallots—both potato-chip crisp— are wonderful with the tender, flaky fish and sweet pieces of melon. Best New Chef 2010: John Shields
Ingredients
- 2 tablespoon(s) freshly grated horseradish
- 1 1/2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) Asian fish sauce
- 1/2 tablespoon(s) light brown sugar
- 1 tablespoon(s) extra-virgin olive oil
- Salt and freshly ground pepper
- Vegetable oil, for frying
- 2 large shallots, thinly sliced crosswise and separated into rings
- Cornstarch, for dusting
- Salt
- 4 6-ounce, skin-on salmon fillets
- Salt and freshly ground pepper
- 1 tablespoon(s) vegetable oil
- 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice about 1 cup
- 1/2 cup(s) buttermilk
- 1 teaspoon(s) finely grated lime zest
- Freshly grated horseradish
- 1/4 cup(s) celery leaves
Directions
- 1. Make the Vinaigrette: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
- 2. Make the Fried Shallots: In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well. Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.
- 3. Prepare the Salmon: Preheat the oven to 400°. Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.
- 4. Meanwhile, divide the cantaloupe among 4 shallow bowls. Drizzle with the buttermilk and season lightly with salt. Lay the salmon on the cantaloupe and spoon the vinaigrette on top. Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.
Coffee-Spice Chicken and Fruit-Basil Salsa
total prep
A jerk-style seasoning of Jamaican allspice and java gives this Caribbean chicken its caffeinated kick. Balancing the heat: a cooling summer salsa of just-picked nectarines and juicy watermelon.
Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping/Hearst, 2012.
Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping/Hearst, 2012.
Ingredients
- 3 cups seedless watermelon cubes, cut into 1/2-inch chunks (from 4-pound piece of watermelon
- 1 large ripe nectarine, pitted and cut into 1/2-inch chunks
- 3 tablespoons finely chopped red onion
- 1 tablespoon fresh lemon juice
- 2 tablespoons instant coffee
- 1 tablespoon grated, peeled fresh ginger
- 1 tablespoon olive oil
- 1 1/4 teaspoons ground allspice
- 3/4 teaspoon salt
- 8 skinless, boneless chicken breast halves (3 pounds)
- 1/2 cup packed fresh basil leaves, coarsely chopped
Directions
- In medium bowl, combine watermelon, nectarine, red onion, and lemon juice. Cover and refrigerate while preparing chicken. Makes about 4 cups salsa.
- Prepare outdoor grill for covered direct grilling over medium heat.
- In large bowl, with spoon or fingers, press coffee to pulverize. Add ginger, oil, allspice, and 1/2 teaspoon salt; stir to combine. Add chicken and toss to evenly coat with spice mixture (you may need to pat spice mixture onto chicken with fingers).
- Place chicken breasts on hot grill rack. Cover and cook 8 to 10 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning once. Transfer chicken to cut¬ting board and let rest 5 minutes. Meanwhile, stir basil and remaining 1/4 teaspoon salt into salsa. Slice chicken crosswise and serve with salsa on the side.
Blueberry-Glazed Ribs
total prep
Blueberry glaze makes the edges on these ribs nice and sticky. Tips from the F&W Test Kitchen
Ingredients
- 1 1/2 teaspoon(s) each of garlic powder, onion powder and black pepper
- Kosher salt
- 4 meaty racks of baby back ribs, about 2 1/2 pounds each membranes removed
- 4 tablespoon(s) unsalted butter
- 2 sage sprigs
- 8 thyme sprigs
- 1 medium onion, minced
- 2 large garlic cloves, minced
- 1/2 cup(s) red wine vinegar
- 2 cup(s) Perfect Blueberry Syrup
- 1 teaspoon(s) hot sauce
Directions
- 1. Preheat the oven to 375° and position shelves in the upper and lower thirds. In a bowl, combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt. Set the ribs on 2 rimmed baking sheets and rub with the spices. Cover with foil and roast for 1 hour and 30 minutes, until tender, switching the pans halfway through. Pour off the liquid in the pans.
- 2. Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the Perfect Blueberry Syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle.
- 3. Preheat the broiler. Working with one sheet of ribs at a time, brush the underside of each rack with some glaze and broil until browned. Flip the ribs and repeat on the other side. Transfer the baking sheet to the bottom shelf of the oven. Repeat with the remaining ribs. Transfer the ribs to a work surface and slice between the bones. Mound the ribs on a platter. Pass the remaining glaze at the table.
total prep
A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar. This blueberry syrup will last long enough to give as gifts during the holidays ; simply transfer it into tall, pretty bottles using a funnel and store it in the refrigerator. Tips from the F&W Test Kitchen
Ingredients
- 1 1/2 pound(s) blueberries, 5 cups
- 4 cup(s) water
- 2 cup(s) sugar
- 6 1-inch strips of lemon zest removed with a vegetable peeler
- 3 tablespoon(s) fresh lemon juice
Directions
- 1. In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
- 2. Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.
Grilled Scallops with Honeydew-Avocado Salsa
total prep
To go with grilled scallops , Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa (yes, avocado is a fruit). The salsa is what wine geeks call "round in flavor," meaning it's not too tart or tangy, and it would be excellent with an equally "round" oaked California Chardonnay. Plus: F&W's Grilling Guide
Ingredients
- Finely grated lime zest, plus 2 tablespoons fresh lime juice
- 1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
- 1 1/2 pound(s) honeydew melon, rind removed and melon cut into 1/4-inch dice 2 1/2 cups
- 1 Hass avocado, cut into 1/4-inch dice
- Salt and freshly ground black pepper
- 2 pound(s) large sea scallops
Directions
- 1. Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
- 2. Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.
