Tuesday, September 1, 2009

Hi, ok I know I haven't been here for awhile....been going through very big changes in my life.....all for the best, and I am now seeing so much clearer (is that a word) anyway, I am much happier about my future.

On to food....Last week was crazy with catering, ending with a BBQ for 160 (200) really with all the temps and contractor's. Oh did I mention that it was well over 100 degree's. which brings me to the sweet potato/honey/rosemary salad I made that is oh so hot weather, outside, long hours, friendly, because it is not mayo based, and the sweet potatoe's are really yams but YAM SALAD sounds unappetizing...confused yet!

Here is the recipe.... :D

400 degree oven

2 1/2 lbs. yams (diced and roasted with evoo,rosemary, s&p) Note: the yams will go from not cooked to over down within minutes so watch them carefully, you want them underdone, still a bit crunchy)

2 poblano chiles (roasted, peeled, seeded and cut into jullian strips)

1/4 cup diced green onions

1/4 cup minced flat leaf parsley

Dressing:

2 T. honey

1 1/2 T. white wine vinegar

1 T minced shallots

2 t dijon mustard

dash of worcestershire sauce (if feeding vegetarians/vegans leave this out as it has anchovies in it)

1/4 c evoo

In a bowl, add shallots, and vinegar, honey salt and pepper, dijon mustard, worcestershire if using. whisk to blend add evoo slowly until dressing emulsify

put cooled diced yams in a large bowl, fold in jullian roasted pobalno chiles, parsley, and green onions..top with the dressing and fold in as well. Serve

Best served at room temperature. Also best made a day ahead.

This salad was a hit with my even pickiest clients.




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Super Natural Recipe Search
Posted by at 9:36 AM
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Recipe's

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
Ingredients:
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.