Watermelon and Feta Salad

Summer is just around the corner and the markets are stocked with summer fruits. Watermelon is one of my favorites and a bee-line to make childhood. I can remember so many summer days and nights chomping on giant wedges of watermelon, and having seed spitting contests with my brother and cousins. I'm happy to report that I have stopped spitting food for sport, and that I have discovered even more ways to enjoy this summer fruit.


Watermelon and Feta Salad
1 small - med Watermelon, cubed
1 4 - 6 oz package of Feta Cheese, cubed
1 Tbs Mint, julienned (could be substituted with parsley)
Salt and Pepper to taste
1 small Red Onion, optional
1/2 C Kalmata Olives, optional

Carve the watermelon in cubes, they should be somewhere around the size of a golf ball. Using your fingers, crumble the feta cheese. In a large bowl toss the watermelon and cheese. Sprinkle with mint, salt and pepper.

If using the red onion, slice into very thin ring using a mandolin and toss with salad.

If using kalamata olives, make sure they are pitted and slice in half, toss with salad.

Strawberries and Balsamic Vinegar

Now that strawberries are in season, I'm seeing them all over dessert menus at my favorite restaurants. But I also like to enjoy them as an anytime snack. Here is an unexpectedly delicious way to bring out the intense flavor of the strawberry.

Strawberries and Balsamic Vinegar
1 Pt. Strawberries, hulled
1-2 tsp Balsamic Vinegar
Sugar to taste, Optional

Hull the strawberries. If they are not at their peak of sweetness you may want to sprinkle a little bit of sugar - this a a personal preference, I tend to leave it out. In a medium bowl (nothing metal - it oxidizes the strawberries and vinegar) mix the strawberries with the vinegar - adding 1 tsp at a time and tasting in between. Make sure that you're using your best balsamic vinegar, because it isn't being cooked, it needs to be the highest quality and best flavor.

The strawberries can be eaten right away, or they can be left to macerate in the fridge (should not be left in fridge for more than 1 hour as the strawberries will start to break down).

To serve, you can eat them right out of the bowl as a refreshing snack or dessert. The strawberries can also be quartered and served on some small toasts with goat cheese as an hors' dourves. They also make a fabulous topping for panna cotta.

Grilled Mexican Corn

I love corn. I love corn bread, corn flakes, corn chips, corn ice cream (don't knock until you've tried it). But it's hard to beat fresh corn on the cob. It's a classic and perfect on it's own. However if you're feeling bold you have to try grilled Mexican corn. It works with the "grill everything" philosophy of the summer and is easy and delicious.


Grilled Mexican Corn
4 Ears of Corn, on the cob and shucked
2 Tbs Sour Cream
2 Tbs Mayonnaise
1/4-1/3 C Cotija, grated (you can substitute Queso Fresco)
Ground Chipotle
1 Lime, quartered into wedges

I pre-cook the corn either in boiling water (or honestly in the microwave wrapped in plastic for 2 mins/ear). On a hot grill, slightly char the corn on all sides.

While the corn is grilling, combine the sour cream and mayo in a small bowl.

Once the corn is grilled, spread the mayo and sour cream mixture liberally on all sides. I find a pastry brush is the best tool for th job. Sprinkle the corn with cheese (I like extra, but you can use as much or as little as you like). Lightly dust the corn with ground chipotle and spritz with lime.
Serve immediately.

Tuna Salad for Grown Ups

Something about the spring really makes me want fried, greasy, buttery goodness. But we can't! Or at least not all the time. Here is a great salad that I have whipped up more than once recently and I'm still not bored of it.

Tuna Salad for Adults
1 large salad (meant for a dinner)
4-6 oz Tuna Steak 1" Thick
1 Romaine Heart
1/2 Avocado
1 Carrot, peeled and diced
1/4 C Feta Cheese, crumbled (I have also substituted this for Queso Fresco)
Salad Dressing (recipe below)

Rip the romaine into bite-sized pieces into bowl. Scoop out bite sized bits of the avocado and arrange on top of salad. Sprinkle with the carrot and crumbled cheese.

In a SUPER hot skillet (preferably cast iron or just use a grill) sear the tuna. I like to eat mine rare, so about 2-3 mins per side is good enough for me. Sliced the warm tuna into strips and arrange over the salad. Drizzle salad dressing over everything and serve immediately.

Chocolate Pie

Falling in love with my husband was easy - falling in love with his family was even easier. I remember when I tasted his mother's chocolate pie for the first time - it was love at first bite. Ever since I have requested it at every family get together. It's a simple recipe and I have never met anyone that didn't love it. This chocolate pie recipe shouldn't be confused for chocolate cream pie or chocolate mousse. This is more of a chocolate custard and honestly, it's better than the aforementioned chocolate confections.

My Mother-in-law's Chocolate Pie
1 Graham cracker crust
4 0z semi-sweet chocolate
1/4 C butter
14 oz. sweetened condensed milk
2 eggs, lightly beaten
1/2 C very hot water, but not boiling
1 tsp. vanilla
pink of Salt

Preheat the oven to 350. Melt the chocolate and butter in the microwave, in 30 sec. increments. You don't want to nuke the chocolate all at once, it could burn and turn bitter.

In a large mixing bowl, combine the sweetened condensed milk and chocolate mixture. Stir in the remaining ingredients.

Pour filling into crust and bake for 40 - 45 mins. The pie is done with a toothpick is inserted and comes out clean. Let the pie cool for about 30 mins (this is the longest 30 mins of your life).

You can serve with whipped cream, but I like to eat it plain.

Fri-angles

With mother's day around the corner, I feel it's only right to post about one of my favorite recipes that my mom would make my brother and me when we were kids. I have always loved to cook with my mom and anything that required some assembly just meant more time to talk and catch up. "Fri-angles" were named because they were fried and in the shape of triangles - very cryptic, I know. Using versatile wanton skins you can make a filling of almost anything, but she typically would use a base of ground beef, soy sauce and chopped broccoli.

Fri-angles

1 lb ground beef (you could substitute ground chicken or turkey)
1 small onion, chopped finely
1 package chopped broccoli, thawed (you could substitute for 1 C frozen peas or spinach)
1/4 C soy sauce
1 - 2 Tbs flour
Olive oil

In a sauce pan, brown the onions in olive oil. When translucent, add the beef and cook until there are no traces of pink bits. Add the broccoli. Depending on the fat content in the beef, you may want to remove some of the excess fat. Dust the flour over the meat and broccoli and stir. Add the soy sauce and stir until combined. The mixture should not be runny - the flour should soak up the soy sauce and help coat the meat. If it is still runny - add a bit more flour.

The meat filling needs to cool completely before making the fri-angles. The best way to cool is to spread the filling evenly on a cookie sheet and let sit for about 15 mins. You could let it set in the fridge as well.

Once the filling is cool, spoon about 1 Tbs into the center of square-cut wanton skins. Dip your finger into some water and moisten 2 adjacent sides of the square. Fold the square into a triangle and press the edges together. It's important that everything is sealed tightly to avoid spattering when fried.

In batches, fry off the fri-angles in vegetable oil. Serve immediately.

Any extra filling can be frozen and kept for several months.

Penne in Cream Sauce

I had the pleasure of studying abroad in college and the even greater pleasure of living with my husband (boyfriend at the time) and college friend, Brian. We took turns cooking for each other and this was one of my favorite dinner's that Brian made.

Penne with Chicken and Cream Sauce
1 lb. Penne
1 Pint Heavy Cream
1 Chicken Bullion Cube
2 Chicken Breast, sliced
1/2 C Frozen Peas, optional

In a saucepan, brown the sliced chicken in olive oil . The chicken should be cooked all the way through and then reserved on a seperate plate.

In the same saucepan, discard any excess olive oil. Add cream and chicken bullion. With the back of a fork, mash the chicken bullion and stir into cream evenly. On low heat, constantly stir cream gently. After about 10 - 15 mins the cream will begin to thicken. It should coat the back of a wooden spoon. If using peas, add them to the cream now and stir until thawed and warm. Add the chicken back to the saucepan with cream sauce and toss with cooked penne.

Serve with a generous shaving of Parmesan cheese

The chicken can also be substituted with shrimp or nothing at all.

The peas are optional, but you could also use broccoli florets, spinach, or asparagus tips.

Dress Your Best Salad

A homemade vinaigrette is so quick and easy that it just doesn't makes sense to use the bottled stuff. This recipe is my go-to. It's great for salad, but it can also be used to dress some grilled asparagus and dip for crudites.

3/4 C Olive oil
1/2 C Balsamic vinegar
1/2 C Maple syrup
1 Tbs Dijon mustard
1 Tbs Coriander, ground
Salt and Pepper to taste

Combine all ingredients in a blender and pulse until emulsified and thick. The vinaigrette can be stored in a sealed container in the refrigerator for months.

Mmmmmm, Mirin Sauce.

Salmon with shallots and sweet mirin sauce is one of my favorite recipes for entertaining. It's great for a room full of hungry eaters or a quaint romantic dinner for two - not to mention kids love it! The sauce is so tasty that people always ask for more, so I usually make extra. I have also found that any left-over sauce can be kept frozen for quite a while.

Mirin Soy Sauce
(serves approx. 4, sauce can be doubled or halved easily)
3-4 Shallots, chopped
1 -2 Tbs Butter
3/4 C Mirin
2 Tbs Rice wine vinegar
2 tsp Soy Sauce

Salmon (I usually account for roughly 6 oz. person)

Optional: Sprinkle with chilies and scallions for garnish.

Saute shallots in the butter until soft and translucent, about 8 mins. Add the following 3 ingredients. Lower the heat and reduce the sauce until it reaches the consistency or maple syrup, about 10 mins.

Prepare the salmon to your liking: grilled, broiled, baked, etc.

Pour some of the sauce over the salmon to serve. Serve remaining sauce on the side.

Grill Master

Whenever the weather starts to heat up, grilling becomes a religion. My husband literally looks for things to throw over the flame - I'm a little more reserved with my grilling decisions, but either way it's a good time and great for entertaining.

My most recent grilled object of choice was Lamb Kafta. They are easy to grill and so packed with flavor. It's also a great for a crowd - the recipe doubles very easily and it's no additional work for the chef.

Lamb Kafta
(served 2-4 ppl)
1 lb. ground lamb
1 red onion
3 cloves of garlic
3 Tbs Parsley, fresh
3 Tbs Mint, fresh
2 tsp Cumin
1 tsp Coriandor, ground
2 tsp Salt
1 tsp Pepper, freshly ground

In a food processor pulse the onion and garlic until it forms a pulp. Add the mint and parsley and pulse until finely chopped.

In a seperate bowl, combine meat with remaining ingredients and onion mixture.

On skewers, form the meat into 3" sausage shaped links. You should be able to a couple pieces on 1 skewer.

With the grill hot, place skewers directly over the flames. Let sit for couple minutes and then roll them over a quarter turn, repeat 3 more times. You should have grill marks all the way around the meat.

The kafta is great served hot over some couscous or with a cool yogurt and mint dipping sauce.

Beet It!

I'm not sure why, but only recently have I become a huge fan or beets. I'm not really sure why it's taken me so long to try these wonderfully rich roots, but since then, I have never met a beet I didn't like. On recent trip to Fairway I picked up some golden beets. It's such a nice unexpected color compared to it's loud purple cousin. My favorite way to prepare beets is probably the simplest.

Roasted Golden and Purple Beets

- Golden beets, peeled
- Purple beets, peeled
- Olive oil for drizzling

Heavy-duty aluminum foil

Lay peeled beets in a double layer of heavy-duty aluminum foil . Don't combine beets of different colors, the purple beets with dye anything in it's vicinity. Create a foil pouch for the golden beets and a separate pouch for the purple beets. Drizzle the beets with a little olive oil. Tightly seal the pouches and place directly on the racks of a 400 degree oven.

The beets should cook for at least 35-40 mins. Depending on their size, cook time may vary. You can tell when they are done cooking when a knife easily slides into the middle of the beet.

To serve, slice beets and sprinkle with your favorite salt. I like using Hawaiian salts for their black color and stark contrast against the beets. They can be served warm or at room temperature.