Greek Pasta

One of my favorite variations of Greek Salad is Greek Pasta

INGREDIENTS

1/4 c artichoke hearts
1/4 c kalamata olives-pitted
2 roma tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
2 T balsamic vinegar
2 T olive oil

2 clove garlic
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme

1/4 t salt

1/4 t crushed red pepper
4 oz feta

12 oz rotini

DIRECTIONS

1)  cook rotini until almost al dente

2)  thinly slice red onion and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  dice tomato

7)  mince garlic

8)  gently saute onion, mushroom, garlic, bell pepper and tomatoes with olive oil, salt, marjoram, basil, oregano, thyme, and crushed red pepper until you start to see light carmelizaion

9)  add artichoke hearts, kalamatas and balsamic until hot

10)  crumble feta over the top to serve

Mojitos

I am not one to normally post cocktails.  After trying to find the right Mojito recipe for Aurora I had to post it.

INGREDIENTS
1/2 lime
4 large mint leaves
1 T simple syrup 2:1 raw sugar:water
1 1/2 oz rum
4 ice cubes
1/2 c seltzer water

DIRECTIONS

1)  quarter 1/2 lime

2)  put 3 lime wedges, mint leaves and simple syrup in glass and use a muddler to juice lime and bruise mint

3)  add ice

4)  pour rum over ice followed by seltzer water

5)  stir if necessary, serve while still cold

Fresh fig summer salad

If you have never had fresh figs you are missing a delight that is only in season for a short time.   This salad has a delicate balance that starts with the delicate sweetness of fresh figs and combines it with, salty, bitter and sour that is topped off with the creaminess of the manchego.

INGREDIENTS
1 lb fresh green figs
1/4 lb manchego
4 oz prosciutto
12 oz baby european greens, spinach or other slightly bitter salad mix
2 T balsamic vinegar
2 T honey
2 T spicy mustard

DIRECTIONS

1)  wash greens and empty into bowl

2)  cut prosciutto into thin strips and sprinkle over greens

3)  quarter figs and spread on greens

4)  mix honey, mustard and balsamic and drizzle over salad

5)  shave manchego over top of salad

6)  serve immediately


NOTES

If you are unable to get fresh figs you might want to try bartlett pears and make certain to use fruit fresh or a lemon water mixture to avoid browning.

If prosciutto is unavailable or not desired I would try anchovies.  Ham would give a similar flavor but would not be as salty

Chimichurri

From my research it appears to me that in Argentina they only use salt to season their red meat because they top it with a flavorful sauce called chimichurri.  Like many things chimichurri is highly regionalized.  I have found numerous recipes for it.  The things they all have in common are; an acid which is usually red wine vinegar or lemon juice, oil, and herbs and spices galore.  Tonight between Aurora and myself we came up with a keeper that, hopefully, will bring tears to any native Argentinians eyes.

INGREDIENTS
6 clove garlic
1 shallot
1/2 bunch parsley
2 lemons
1/2 t salt
1 t crushed red pepper
2 T olive oil

DIRECTIONS
1)  zest 1 lemon and juice both

2)  combine lemon zest and juice with all other ingredients in a food processor and chop until minced

3)  refrigerate until served



I hope this brings new life to your grill.

                                                     Anthoinette