Chef Salad with Pomegranate-infused Skirt Steak

A chef salad is a quick meal for a hot summer day when you don't want to heat up the kitchen.  The possibilities are endless, just open your refrigerator sand see what veggies you have.  Lay a bed of your favorite greens, top with your favorite veggies and then grill some meat, fish, shrimp or even tofu.  Add a dash of slaw for flavor, color and texture if you want. I also try to keep pickled veggies on hand to top things off.

It's nice to have a well flavored steak for a salad.  Here I marinate with pomegranate molasses, used often in middle eastern cooking.  Sweet and sour and rich in antioxidants, it imparts great flavor to a hearty grilled steak.
1 1-lb skirt steak
4 cups baby arugula
4 cups baby spinach leaves
4 cups broccoli floweretts
1/8 lb goat cheese (or feta), crumbled
marinated olives to taste

Marinade:
1/4 cup pomegranate molasses
1/4 cup olive oil
1/4 cup seasoned rice vinegar
1 tsp crushed red pepper flakes

Slaw:
1/2 head cabbage, finely sliced
1 cup shredded carrot
2 Tbsp good real mayonnaise
2 Tbsp Greek yogurt
2 Tbsp seasoned rice vinegar
freshly ground black pepper to taste

Vinaigrette Dressing:
juice of 1 lime
2 Tbsp cider vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp garlic powder
freshly ground black pepper to taste
1 cup olive oil

Whisk marinade together and pour into a zip lock plastic bag. Add steak to marinade and seal. Marinate for at least an hour or overnight in the refrigerator.

Whisk together vinaigrette dressing (or use your own favorite).

Toss the broccoli floweretts in a glass bowl with a dash salt and two tablespoons water. Microwave for 1 minute. Stir and microwave for one more minute. Drain and chill in the refrigerator.

Toss the cabbage and carrot with the remaining slaw ingredients. Refrigerate.

Heat grill to high. Allow steak to come to room temperature before grilling. Grill steak on high for about 2-3 minutes per side. Cook until just medium rare.

Let steak sit on a cutting board, covered with aluminum foil, for about 5 minutes. Slice on the bias about 1/4-inch thick.

Distribute arugula and spinach on four plates. Scatter broccoli evenly about the plates. Lay 3-4 slices steak on top and put a generous spoonful of slaw in the center. Scatter the goat cheese and olives about the salads and dress lightly with the vinaigrette dressing.

Serves 4.

Grilled Mustard Herb Pork Loin Scallopine

I use the term scallopine a bit loosely - more to refer to the thinly sliced and pounded pork, and not to any flour coating.  Instead I marinate the butterflied roast to flavor boldly, then grill quickly over high heat.

I like to serve this type of grilled meat with creamy white beans.
3-lb boneless pork loin roast, butterflied in thirds (see Cook’s Note)

Mustard Herb Marinade:
palmful lemon balm leaves, or zest of 1 lemon
palmful fresh mint leaves
2 cloves garlic
1 Tbsp Whole Grain Dijon mustard (I used blackberry Dijon)
1 tsp crushed dried red pepper flakes
1/4 cup olive oil
2 tbsp lemon juice

Place the lemon balm, mint and garlic in a small food processor and pulse until minced. Add the remaining marinade ingredients and process to combine.

Turn the marinate into a 9x-13-inch casserole (or a ziplock bag) and turn the butterflied roast in the marinade several times. Cover and allow to marinate at least an hour or overnight in the refrigerator.

Heat a grill to high. Using tongs, remove the scallopine from the marinade and lay on the hot grill. Grill for a total of about 5-8 minutes, turning several times, until the pork is just cooked through. Because the pork is so thin, it will cook very, very quickly.

Transfer scallopine to a cutting board and allow to sit for 3-5 minutes, covered. Slice and serve at once.

Cook's Note

To butterfly the pork loin roast
Use a VERY freshly sharpened knife, and slice slowly in small back and forth slices.

 First, lay the roast in front of you like a closed book. Cut a slit two-thirds of the way from the bottom of the book along the full length, as if you were slowly prying the book open a third of the way through. Bring the cut to no closer than 1/2-inch to the left side (the book’s binding).

Now fold the cover of the 'roast book’ open and over to the left. Where you stopped cutting, point the knife down and cut down about another one third to the base of the roast. Stop, and turn the knife to the right and start cutting back to the right. Again, stop at least 1/2-inch before coming to the right end. Lay the second flap now over to the right.

Place the butterflied roast on a large cutting board and cover with a large sheet of plastic wrap. Using a wooden mallet, gently pound the roast to even out the layer, especially at the two ends where you stopped cutting - they will be at one third and two thirds of the length of the scallopine. The roast should be pounded to about 1/4-inch or just slightly thicker, but even across the scallopine.

Pickled Veggies

At a recent family reunion we discussed the health benefits of fermented veggies like kimchi and sauerkraut.  These dishes can be complicated for the home cook, and we all agreed that plain old veggies were also good for you!  Duhh.

And here is a halfway point - lightly pickled begins.  You can choose many crispy veggies for this; these are just some suggestions.  I learned this technique a long time ago from my Chinese cooking teacher, but I add considerably less sugar than she taught over 25 years ago.  With the acid from the vinegar, they last quite some time in the refrigerator.
4 cups cauliflower
3 cups cabbage, cut into 2-inch pieces
4 carrots, sliced
1 large purple onion
2 center stalks of baby celery, diced
6 cloves garlic, sliced in thirds, lengthwise
palmful fresh dill, including flowers/seeds
panful fresh basil leaves and flowers

Pickling marinade:
3 cups white wine vinegar
1/4 cup sugar
1 Tbsp kosher salt
3-4 cups water
1 tsp red pepper flakes
Place veggies in a large container.

Mix together pickling marinade in a bowl until the sugar and the salt dissolves, reserving about a cup of water. Pour over veggies. Top off with a bit more water if necessary, just to submerge all veggies in broth. Cover and refrigerate for at least a day or two. Lasts for at least a week or two in the refrigerator.

Serves many - depending on pickle preference! Share with friends.

Creamy Sage Butternut Ravioli

There are so many great fresh (or even frozen) raviolis available these days, filled with - you name it!  One of our favorite fillings is butternut squash (and lobster is pretty tops, also).

Here I complement the squash filling with browned fresh butternut squash, mushrooms and onions, all in a creamy sauce made so aromatic with fresh sage and hot red pepper flakes.  You can use whatever ravioli you like with most any filling - mushroom, spinach, or cheese.

But I'd top a lobster filled ravioli only with a creamy bisque sauce of heavy cream and cream sherry, thank you very much.
12 oz favorite butternut squash-filled ravioli
12 oz peeled and cubed butternut squash
10 oz mushrooms, sliced (or a can, drained)
1 small onion, diced
6 fresh sage leaves, sliced
2 cups heavy cream
red pepper flakes

Toss the onion, butternut squash and mushrooms in a large skillet with a dash of olive oil. Sauté the veggies until the onion and squash begin to brown and the squash becomes just soft to the tip of a knife.

Season with salt and pepper and toss in the sage leaves. Cook until the sage becomes fragrant.

Meanwhile bring a medium pot of salted water to a boil. Add the ravioli and cook according to package directions, until just al dente.

Add the cream to the veggies and bring to a slight boil to thicken the cream.

Drain the ravioli and distribute among four bowls. Top with creamy veggies.

Serves 4.

Asian Buckwheat Noodles with Pork and Tofu

1/2 lb pork, cut into cubes or matchsticks
2 cloves garlic, minced
1-inch fresh ginger, minced
2 quarts favorite stock
2 Tbsp Thai fish sauce
About 10-12 oz fresh Asian buckwheat noodles

6 cups baby bok choy
1 purple onion, sliced
2 cups cabbage, diced
1 cup shredded carrots

10 oz baked Asian flavored tofu (I used Trader Joe's)
2 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp chili paste with garlic, or Sriracha sauce
Toasted sesame seeds for garnish

Brown the pork in a large pot in a dash of canola oil, about 8-10 minutes. Add the garlic and ginger and cook another 2-3 minutes.

Add the stock and fish sauce and bring to a boil. Add the noodles and cook for a bout 3-4 minutes, until they begin to soften. Then add the bok choy, onion, cabbage and carrots and return to a gentle boil. Cook through just until noodles are al dente, only a few more minutes.

Gently fold in the soy sauce, sesame oil and chili paste, and then finally the tofu. Serve in bowls garnished with toasted sesame seeds.

Serves 6.

Cook's Note:  I use fresh noodles I find in the refrigerator section of a local Asian grocer.  You could also use dried soba noodles as well.  They will just need to cook a bit longer.

Pasta Primavera with Fresh Mozzarella

There are so many great sausages out there these days, and even a small amount can flavor up a nice veggie-filled pasta primavera dish.  Here, now as always, I am combining a smaller amount of pasta with a bigger amount of veggies.  Add those veggies you really like and use your favorite sausage, but only as a flavoring agent - not the source of protein.

Here I used Adelle's chicken and apple sausage.  And I am using the technique my sister-in-law Julie, taught me, to toss the primavera at the last minute with fresh mozzarella.  Stringy and yum.
8 oz favorite pasta
4 cups broccoli floweretts
1 red pepper, sliced
1 yellow pepper, sliced
2 links favorite sausage, sliced
2 cloves garlic, thinly sliced
1-2 fresh ripe tomatoes, diced
1/2 cup chicken broth
1/2 lb fresh mozzarella, diced
8-10 fresh basil leaves, julienned
palmful fresh parsley, minced

Brown sausage in a large skillet in a dash of olive oil, about 8-10 minutes.

Meanwhile, bring 2 quarts of water to a boil. Salt generously and add the pasta. Cook until just al dente.

Add broccoli and pepper slices to sausage and continue cooking another 5 minutes, until the broccoli is only just crisp tender. Add the garlic and cook another 2-3 minutes. Lower to simmer.

When pasta is cooked, drain. Add broth to sausage/veggie mixture and bring to a boil. Fold in the pasta and tomatoes and mix well.

Fold in the fresh mozzarella and basil leaves.

Garnish with fresh parsley.

Serves 4.

Roasted Haddock with Salsa Verde Crema and a Fresh Tomato Coulis

Garden fresh tomatoes cooked down just until they thicken a bit make for a fantastic topping for a delicate white fish.  And of course a bed of sautéed fresh spinach leaves makes for a balanced plate.

Here I add a simple creamy white wine sauce, flavored with salsa verde to keep things light and fresh. Together, the fresh tomato coulis and the crema sauce make an epic combo for white fish.
1-1/2 lb haddock (or other favorite white fish) fillets, cut into 4 portions
10 oz fresh spinach leaves
juice of 1/2 lemon
2 fresh ripe tomatoes, chopped
2 green onions, sliced
2 cloves garlic, minced
1 small yellow or jalapeño pepper, minced

Salsa Verde Crema:
1-1/2 Tbsp corn starch
2 Tbsp cold water
1/2 cup white wine
1/2 cup half and half (or whole milk)
1/4 cup salsa verde

Preheat oven to 425F. Season the fillets on both sides with salt and pepper.

Make the tomato coulis. Heat a few tablespoons olive oil in a wide skillet. Add garlic and pepper and cook for about 2 minutes, until just fragrant. Add the tomatoes and the green onion and cook over high heat to get the tomatoes sizzling. Salt and pepper to taste. Reduce heat and simmer tomatoes on low.

Make the crema sauce by dissolving the corn starch and cold water in a very small bowl. Bring the wine and half and half to a gentle boil in a small sauce pan. Whisk in the corn starch mixture and bring just to a boil. Add the salsa verde and whisk to combine nicely. Remove from heat and cover.

Meanwhile lay fish fillets on a baking sheet and lightly spray with canola oil. Roast fish in the oven for about 8 minutes (10 minutes per inch of thickness).

While the fish roasts, toss spinach in a large deep skillet or pot with a dash of olive oil. Cook to just wilt spinach, tossing often. Season with lemon juice, and some salt and pepper to taste. Mix well and remove from heat, uncovered.

When the fish is done, lay a bed of spinach on each of four plates. Top with a fish fillet and spoon some crema on top. Garnish with tomato coulis.

Serves 4.

Cajun Fried Rice

I always feel there is something asian about fried rice - I was brought up chowing down on roast pork fried rice from our local Chinese take-out, and never looked back.  I make it all the time - one of my staples.  But I vary it a lot as I have traveled, and found variations like those native to New Orleans.

The cajun trinity of celery, onion and green pepper are complemented here with a good dose of cabbage, because I like LOTS of veggies in my fried rice (and anyway, asians would approve, I think).  And Worcestershire sauce - so characteristic of Cajun cuisine - understudies for soy sauce.  Cajun andouille sausage of course takes center stage, allowing pork a night off.

Don't ask what pork and soy sauce are doing together tonight...  But in my opinion, the chop sticks still should usher in the show.
1 onion, diced
3 stalks celery, diced
1/2 green pepper, diced
1/2 orange pepper, diced
1/2 small cabbage, diced
2 cloves garlic, minced
1/4 tsp ground cumin
dash red pepper flakes
8-inches (2 links) smoked cajun andouille sausage, diced
2 Tbsp Worcestershire sauce
favorite hot sauce
2 green onions, sliced

1 cup white or brown rice

Cook rice according to package directions. When done, fluff gently with a fork. Turn rice out into a sheet pan and allow rice to cool to room temperature.

Meanwhile, sauté the veggies together in a late skillet in a dash of canola oil. Add garlic, cumin and red pepper flakes and allow to cook another few minutes until garlic is fragrant.

Allow the veggies to brown up a bit to caramelize, but maintain a crisp-tender structure. While the veggie brown, add the sausage to another skillet with a dash canola oil and brown sausage up nicely.

Add sausage to veggies. Then add rice to veggie mixture and toss gently.

Add the worcestershire sauce and dashes of hot sauce to taste.

Serve on plates garnished with green onion and black toasted sesame seeds if desired.

Serves 4.

White Beans with Smoked Pork Shanks

I always keep a bag of white beans in the pantry.  A quick overnight soak and a pressure cooker make for a very fast, hearty deal, and use smoked pork or ham to make it happen.  Don't be telling' me you don't have time to cook if you have time to read this.  You and your friends or family will be eating within an hour.

And don't forget the good mustard.
1 lb dried Great Northern Beans, soaked overnight
1 lb smoked pork shank, sliced
3 carrots, peeled and coarsely diced
1 tsp kosher salt
1/2 tsp dried red pepper flakes
2 tsp dried or fresh rosemary leaves
1 Tbsp olive oil

Rinse and drain the soaked beans, and tip them into a pressure cooker. Add enough water just to cover. Stir in the carrots, salt and red pepper flakes. Nestle the shanks into the beans. Add just enough more water to barely cover the shanks. Sprinkle on the rosemary.

Bring the pressure cooker up to full pressure (mine has three lines). Cook over medium-low flame for exactly 4 minutes. Turn heat off and remove pot from heat. Allow pressure cooker to reduce pressure naturally - this will take about 20 minutes. Do not speed up pressure reduction, or beans will burst and soup will become pureed.

Check that pressure is fully reduced according to manufacturer’s instructions. Gently and carefully open the pressure cooker well after the pressure is fully reduced. Remove the shank slices and allow to cool slightly on a large cutting board. Dice the meaty sections of the shank.

Spoon some beans and carrots handsome of the soup liquid into shallow bowls. Add pieces of shank to taste. Serve with crust bread.

Serve 4-6.

Chicken Beans and Greens Enchiladas

Enchiladas are festive and great for holidays.  And I think we are missing an opportunity if we don't throw in a few fresh veggies along the way.  Here I add spinach and green beans, but you could add most any veggie you fancy.  A whole meal in one.
2 boneless, skinless chicken breasts
8 corn tortillas
1 can pinto or black beans in chili sauce
8 oz Pepper Jack or Monterrey cheese, grated
8 oz fresh green beans, trimmed and cut in half
4 cups fresh baby spinach
1/2 cup salsa verde
Srirach or other favorite hot sauce
1 large fresh, ripe tomato, diced and drained

Sour cream
Lime wedges

Preheat oven to 375F. Place the chicken breasts in a medium pot and cover with water. Bring water to a boil, salt lightly and simmer for about 8-10 minutes, until the chicken is cooked through. Remove the chicken to a cutting board and allow to cool. Reserve the cooking liquid for soup stock.

Using tongs, heat the tortillas directly on the flame of a gas stove, just to heat through and blacken slightly. Alternatively use a very, very hot small standard skillet (DO NOT USE NON STICK). Heat the tortillas for a minute or two each side. Set tortillas aside and keep warm under a kitchen towel.

Meanwhile, heat 2 cups water in a medium pot to a boil. Salt lightly and toss in the green beans. Cook only just until barely crisp tender - they will cook a bit more in the oven with the enchiladas. Drain and set aside.

Now assemble the enchiladas. Spray 2 small or one large casserole - large enough to hold 8 enchiladas - with oil. Sprinkle half the salsa verde on the bottom of the casserole(s). layer 3 of the 4 cups spinach above the salsa verde. Top the spinach with half the chili beans.

Now shred the chicken either using two forks, or ideally your clean hands. Toss the chicken with the remaining beans and half the cheese. Divide the chicken mixture among each tortilla. Roll around chicken mixture and place enchiladas on top of the spinach and bean base.

Nestle remaining spinach, and the green beans between, and all around the enchiladas. Sprinkle the enchiladas with the remaining salsa verde and the hot sauce. Top with the remaining cheese and place in oven.

Bake for about 15-20 minutes. Halfway through, sprinkle on the tomatoes. Bake until the enchiladas are heated through and browned nicely. Serve with sour cream and lime wedges.

Serves 4.

Cook's Note:  You can use any kind of canned bean you like (rinsed and drained) instead of chili beans, but it will be a bit drier, so be aware.  I'm all for fewer processed foods, but this might be one of the times you used prepared food to have a fast, flavorful, moist enchilada and still get dinner on the table before midnight...  It's only a small part of the whole dish.

You could also substitute diced tofu for the chicken for a vegetarian version - oh and how wonderful it would be if you browned the tofu with a dash of garlic before using!

Use whatever veggies you have on hand - already cooked, or frozen - the point is: augment your enchiladas with more veggies.  Keep a variety of frozen veggies on hand for meals like this!

Finally, if you keep cooked chicken breast on hand in the freezer, you are way ahead of the game and this is then really fast - especially if you are using leftover green beans from the other night.

Farfalle with Eggplant and Fresh Mozzarella

Eggplant leek and fresh mozzarella make for a hearty vegetarian primavera, rich with the umami of eggplant, and robust with whole grain farfalle. Browning the eggplant to caramelize its surface adds depth and sweetness to a multi-textual dish.
1/2 lb good whole wheat farfalle pasta
1 eggplant, cubed
1 leek, trimmed, cleaned and sliced
2 cloves garlic
1/4 tsp red pepper flakes, or to taste
1/2 lb fresh mozzarella, diced
1 can petite tomatoes, drained
5 oz fresh baby spinach leaves

Bring six cups water to a boil. Season with salt generously and add the pasta. Cook until just al dente. Set aside.

Meanwhile, sauté the eggplant in a dash of olive oil for about 10 minutes over medium heat, until nicely browned.

Set aside in a bowl. Add the leek to the same skillet with a dash of olive oil and a tablespoon of water. Cook leek until softened and beginning to brown. Add the garlic and red pepper flakes and cook another 2-3 minutes.

Add the leeks to the eggplant and then set aside.

Now in the same skillet, cook the tomatoes in a splash of olive oil over high heat for about 5 minutes, until darkened and aromatic. Add tomatoes to the eggplant and set aside.

Finally cook the spinach leaves in the same skillet until wilted. Then return the eggplant-leek mixture back into the skillet with the spinach.

Tip in the pasta and the mozzarella and fold together just to heat through.

Serves 4.