[quote]Ad B wrote:
P.S Recipes are always welcome! The more extravegant and creative the better
I may have to post some later aswell[/quote]
Ok, here it goes.
Satan’s Nuts
(Or Almonds in Chili Oil)
1/2 cup EVOO
1/2 Lb unpeeled almonds
1 red chili
Salt
Heat oven to 375 degrees.
Throw olive oil and a red chili into a hot skillet for a minute to let the chili infuse the oil. Throw in almonds and cook for 2 minutes.
Put the pan with the nuts in the oven for 15 minutes.
Remove to a plate spread with paper towels and sprinkle with salt. Eat them hot.
Slashed and stuffed tomatoes
6 ripe tomatoes on the vine
6 tbsp butter
6 fresh basil leaves
Salt and pepper
Heat oven to 425 degrees.
Put tomatoes in a baking dish and slash a hole near the top. Poke out a hole with your finger and stuff in the butter and basil leaf. Sprinkle with EVOO and salt/pepper.
Roast for 20-30 minutes.
Grilled steak with Peaches and Lime Dressing
3 Lbs Skirt steak
Chili powder/paprika/garlic powder
EVOO
6 Peaches
2 limes
4 cups leafy green of choice
1 cup toasted pecans
Rub the spices into the steak and let it sit for about an hour.
Half and pit the peaches, and cut the limes into 1/4 inch slices. Rub with EVOO, salt and pepper.
Grill the peaches and limes until lightly blackened, about 5-10 minutes, and remove to a plate.
Coat the steak with EVOO, salt, and pepper, then grill fast and hot.
Remove, let stand for 5 minutes. Cut into strips, toss with limes, peaches, greens, EVOO and pecans.
Steamed Lobster with Lemon-Caper Mayonnaise
1tsp kosher salt
2 lemons
4 (1 1/2 lb live lobsters)
Put about 2 inches of water in a pot, add the salt, squeeze in the lemons, then toss in the rind for more flavor. Bring to boil over medium heat.
Add lobsters, steam until bright red (15 minutes) then remove and let cool to room temperature, the chill thoroughly before serving.
For the mayonnaise, take the AD mayo recipe form a few posts up and add zest and juice of 1 lemon, 1 tbs capers, 1/2 tbsp fresh chopped parsley, and a pinch of salt.
Avocado-Bacon Salad
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large egg, hard-boiled and peeled
3 cups watercress
3 ripe Hass avocados, pitted, peeled, and roughly chopped
6 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained
1 green onion, very thinly sliced
In a small bowl, whisk together the lemon juice, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly. Chop or coarsely grate the egg and add it to the dressing. Refrigerate, covered, until needed.
Combine the watercress in a large serving bowl. Add the avocado, bacon and green onion. Pour the dressing over the salad and toss to combine well. Serve immediately.
That’s it for now.
