Herbs Jazz Up the Culinary Landscape
(Page 4 of 7)
April/May 2006
By MADALENE HILL AND GWEN BARCLAY
PIQUANT GREEN SAUCE FOR MEATS
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Makes about 11/2 cups
In the style of Frankfurt, Germany, this condiment is the perfect foil for hot or cold meats, poultry and duck.
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons water
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon each chopped chives, sorrel, parsley, watercress or nasturtium leaves, savory, dill, tarragon and chervil (if some seasonal herbs are not available, use more of others)
1 tablespoon finely chopped yellow onion
1 tablespoon finely chopped leeks, white portion only
2 hard-cooked eggs, finely chopped
Using a wire whisk, combine olive oil and vinegar in a medium bowl to emulsify. Add water, sugar, salt and pepper, mixing well. Fold in chopped herbs, onion, leeks and eggs; taste for seasoning. Serve at once or within several hours to maintain texture of eggs.
GRILLED SWORDFISH STEAKS WITH CITRUS MARINADE AND CUCUMBER-MELON SALSA
Serves 6
This tangy, flavorful marinade works well with any firm, strong-flavored fish, such as salmon or halibut.
6 swordfish steaks, 4 to 6 ounces each
Vegetable oil for grill
Citrus Marinade
1 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
2 large cloves garlic
1/4 jalapeño pepper or 1/2 serrano pepper, seeds and membrane removed
1/2 teaspoon salt
1 tablespoon Dijon mustard
2 tablespoons chopped basil
1 tablespoon chopped rosemary
Cucumber-Melon Salsa
2 medium cucumbers, seeded, peeled if waxed and cut in diagonal strips
2 cups cantaloupe cubes or balls
1 large avocado, peeled, pitted and diced
1 bunch green onions, thinly sliced
(including green portion)
1 small serrano chile, seeds and membrane removed, minced
1/4 cup toasted pumpkin seeds
1/4 cup shredded basil leaves
Citrus Marinade to moisten other ingredients
Salt and freshly ground white pepper to taste
Remove skin and fat from swordfish steaks. Mix all Citrus Marinade ingredients together in electric blender until smooth. In a nonreactive dish, generously brush fish steaks with part of marinade. Refrigerate 30 to 45 minutes.
Mix salsa ingredients, adding just enough marinade to moisten. Season with salt and pepper. Set aside at room temperature.
Preheat grill to very hot; brush grill with vegetable oil. Grill marinated fish steaks on the diagonal for 3 minutes, then rotate 45 degrees to mark in a criss-cross pattern. Cook 2 more minutes until browned. Flip steaks and cook other side for 3 to 4 minutes more, until flesh feels firm. Total cooking time should be 8 to 10 minutes per inch of thickness. Fish steaks often are best cooked rare or medium rare. Drizzle with additional Citrus Marinade and serve immediately with Cucumber-Melon Salsa.
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