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Grilled Mexican Corn: Café Habana style...

If you've ever been to Café Habana in the NoLita neighborhood in NYC, or the one that recently opened in Malibu, you know about their legendary grilled corn.  This corn holds a special place in my heart because the restaurant was two blocks from our old apartment, and we were there at least once a week; curing hangovers with café con leche, scarfing a Chicken Diablo sandwich, or having an afternoon margarita.

Their corn is smothered in melted cotija cheese, smoky ancho chili powder and fresh lime juice.  I have a feeling they start with a slathering of mayo as sticky base for the grated cheese.  I used crème fraîche instead and it was perfect.  Cotija is a Mexican cheese that falls somewhere between Parmesan and Feta;  it is simple, salty and firm enough to grate.  The cheese is then covered in a blend of ancho and cayenne pepper.   At the last minute, squeeze on some fresh lime and sprinkle with chopped cilantro.  Hot, salty, smoky, cheesy, tangy... am I missing anything?  Oh yeah... messy :)

Grilled Mexican Corn

Ingredients
Ears of corn, removed from their husks
extra-virgin olive oil
salt and fresh black pepper
crème fraîche (about a 1 tsp per ear)
Fresh Cotija cheese, grated on the fine panel of a box grater
1 tsp cayenne powder
1 tsp ancho chili powder
limes, quartered
chopped cilantro

1.  Preheat your grill over medium high heat.  Rub olive oil on the corn and season with salt and pepper.  Grill corn, turning occassionally, until charred in spots and cooked through, about 8 minutes.

2.  Place the crème fraîche in a shallow dish or plate and roll the hot corn in it.  Next, shower on a generous coating of Cotija cheese.  Then sprinkle on both chile powders, to taste.  Add more salt and pepper if desired.  At the last moment, squeeze the lime over the corn and add chopped cilantro.

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A Quintessential Summer Dinner: Heirloom Tomato Pizza with Fresh Basil

       
Click here to download:
A_Quintessential_Summer_Dinner.zip (9788 KB)

This year we planted two varieties of heirloom tomatoes and are currently enjoying them in salads and sandwiches... and on this unbelievable  homemade pizza.  Making a pizza at home is a simple pleasure that will transport you straight to Italy.  I dream of the day when I will have an outdoor kitchen with a coal oven, to make pizza in the true Neapolitan tradition.

Nowadays, we use a pizza stone in a very hot oven to achieve a crisp, bubbly crust.  Greg made a basic red sauce with garlic and basil for a flavorful base.  We complimented the sliced heirloom tomatoes with fresh mozzarella and basil for a classic tri-colore dish.

Heirloom Tomato Pizza

Ingredients 
Homemade or store-bought pizza dough (check with your local Italian Bakery)
3 tblsp flour
3 large heirloom tomatoes, sliced 1/2-inch-thick
6 oz fresh whole milk mozzarella, drained in paper towels, then sliced in 1/4-inch rounds
handful of fresh basil leaves
1 10-oz can tomato sauce (no salt or basil added, just a can of thin puree)
3 garlic cloves, skin removed, and slightly crushed
red pepper flakes
extra virgin olive oil
sea salt and fresh pepper
freshly grated Parmesan cheese

1.  Place the dough in an oiled bowl and cover with a clean kitchen towel; let sit at room temperature for 30 minutes to an hour.

2.  Heat 1 tblsp of extra virgin olive oil over medium heat in a small saute pan.  Add smashed cloves of garlic and red pepper flakes (to taste) and let the oil infuse for 2 to 3 minutes.  Remove the garlic cloves when they are golden brown; do not let burn.  Add the can of tomato sauce and bring to a gentle simmer.  Chiffonade 10 basil leaves and add the thin strips to the sauce.  Season with salt and pepper.  Let simmer for 10 minutes.

3.  Preheat oven to 500° and place the pizza stone in the middle rack at the outset to let it heat up gradually. Meanwhile, knead the pizza dough for a few minutes, dusting your hands and your work surface with flour as needed.  Place your fists in the middle of the dough round and begin to stretch and toss it into a thinner circle.  Be careful not to form any holes.  Place your dough on the work surface and use a rolling pin to gently roll out the pizza dough; always start from the center and push towards the edges.  When your pizza round is even and the size of your pizza stone, begin layering the toppings.

4.  Start with a thin layer of sauce.  Top that with the mozzarella cheese, then the slices of heirloom tomatoes.  Sprinkle each slice of tomato with sea salt (this will help evaporate excess moisture in the oven).  Sprinkle some fresh Parmesan on the top and dot with fresh basil leaves.  Carefully brush some olive oil around the exposed edges of dough.

5.  Bake for 8 to 10 minutes, until crust is bubbly and cheese is melted.  Let cool for 3 minutes before cutting.  Sprinkle with extra Parmesan, fresh basil and red pepper flakes.  

 

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Potato Salad with Rosemary, Lemon & the crispiest Prosciutto

This summer has been a whirlwind of traveling, entertaining, and getting together with family and friends... who could ask for more?  

My Mom, my Aunt, and my cousin visited us in LA last week, and it was a joy to show them our favorite restaurants and BBQ at home.  For our Sunday feast, I made this light potato salad with pale green slices of celery, fresh rosemary and a lemon vinaigrette.  Big ups to Caitlin, world's cutest sous chef :)

The true highlight of this salad is the leanest, fanciest bacon ever.  Bake thin slices of prosciutto on a cookie sheet for ten minutes... and it turns delicately crispy and deep maroon. I love when a simple technique transforms an everyday ingredient.  I've already sprinkled it on pasta, polenta and green salads.

Potato Salad With Rosemary, Lemon & Prosciutto
(adapted from epicurious.com)
Serves 8

Ingredients (8 servings)
5 very thin slices of prosciutto
1/4 cup fresh lemon juice
1 tblsp minced fresh rosemary
2 tsp finely grated lemon zest
1 garlic clove, pressed
2/3 cup extra virgin olive oil
3 lbs small Yukon Gold Potatoes
3 large celery stalks, thinly sliced
2 tblsp chopped fresh parsley

1.  Preheat the oven to 400°.  Place a piece of parchment paper on a rimmed baking sheet, and lay out the prosciutto, spacing apart.  Bake until golden brown and crisp, about 10 to 12 minutes (do not turn).  Rest them on paper towels.  Cool.  Coarsely chop or simply break up with your fingers.

2.  Place potatoes in a large pot.  Add enough cold water to cover by 1 inch.  Bring to a boil; reduce heat to medium.  Simmer with lid ajar until tender, 15 to 25 minutes, depending on the size of potatoes.  Drain; let stand until cool enough to handle, about 20 minutes.

3.  Meanwhile, whisk lemon juice, rosemary, lemon zest, and garlic in a large bowl.  Gradually whisk in oil.  Season with salt and pepper to taste.

4.  Cut potatoes into 1/4-inch-thick slices.  Gently toss potato slices and celery slices in the the dressing.  Season with salt and pepper.  Sprinkle with chopped parsley and prosciutto.  

(can be made up to 1 day ahead.  Chill the potato salad, and bring the prosciutto to room temperature before garnishing)

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Three Recent Salads: Farmer's Market Baby Spinach & Peaches, Southwestern Red Quinoa, & Healthy Slaw

As Spring rolls into Summer, my love for salad only grows.  Here are three recipes that I dreamed up.
 
Farmer's Market Baby Spinach with Peaches
I tossed leftover roasted baby fingerling potatoes with fresh baby spinach and peaches from the farmer's market, and topped it with goat cheese and toasted walnuts.  The dressing gets it's sweet tang from white balsamic vinegar.
Ingredients (2 Servings)
 
3 handfuls baby spinach
1 ripe peach, pitted and sliced
5 leftover, roasted baby fingerling potatoes, halved (roasted at 375° for 40 minutes)
1 oz crumbled goat cheese
toasted walnuts
2 tblsp white balsamic vinegar
1 tsp honey
salt and fresh pepper
4 tblsp extra virgin olive oil
 
1.  In a large bowl, whisk the vinegar, honey, salt and pepper, and in a slow steady stream, the olive oil.  
 
2.  Gently toss in the spinach, peaches, and potatoes.  Crumble the goat cheese over the top, and add the toasted walnuts.

Southwestern Red Quinoa Salad
Red quinoa has more resiliency than regular quinoa and makes a chewy, hearty side dish.  This colorful salad, studded with heirloom tomatoes, grilled corn,  black beans, and jalapeño peppers, is even brighter with a lime vinaigrette.
Ingredients
(4 servings)
 
1 cup red quinoa, thoughroughly rinsed and drained
1 3/4 cups water
1 cup heirloom cherry tomatoes, halved
1 ear of corn, grilled and scraped off the cob 
1 can of black beans, rinsed and drained
1 avocado, pitted and chopped
2 scallions, sliced thin on the diagonal
1 jalapeño, ribs and seeds removed, minced
2 tblsp chopped fresh cilantro
2 tblsp fresh lime juice
salt and pepper
4 tblsp extra virgin olive oil
cotija cheese (optional)
 
1.  Bring water and red quinoa to a boil in a medium saucepan, then cover and cook until water is absorbed and wheat germ is visible, 12 to 15 minutes.  Let the cooked quinoa cool.
 
2.  In a large bowl, whisk together lime juice, salt and pepper, and in a slow steady stream, the olive oil.  Stir in the minced jalapeño, cilantro, and scallions.  Toss quinoa and remaining ingredients with the dressing.  Sprinkle with fresh cotija cheese if desired.
 
Healthy Slaw
Cole slaw is a perfect salad for a BBQ because it won't immediately wilt and gets better as it sits.  Shredded green cabbage is dressed up with red bell pepper, carrots, endive, uber-fresh pea sprouts and lemon herb vinaigrette.    
Ingredients
(serves 6)
 
1/2 large head of green cabbage, thinly shredded
2 heads of Belgian endive, thinly sliced on the diagonal
1 red bell pepper, cored, seeded, thinly sliced lengthwise
1 handful shredded carrot
1 handful fresh pea shoots
2 scallions, thinly sliced lengthwise
2 tblsp chopped fresh Italian parsley
2 tblsp fresh lemon juice
salt and pepper
4 tbslp extra virgin olive oil
 
1. If you have time, salt the shredded cabbage and let drain in a colander for 1 hour.  Pat dry with paper towels, taking off some of the salt.
 
2. In a large bowl, whisk together lemon juice, salt and pepper, and in a slow steady stream, the olive oil.  Stir in the parsley and scallions.  Toss remaining ingredients in the dressing.  Let flavors meld for at least 30 minutes.

 

 

 

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Fusilli with Slow Roasted Cherry Tomatoes

   
Click here to download:
Fusilli_with_Slow_Roasted_Cher.zip (4071 KB)

Even though it's October, we are still swimming in cherry tomatoes and basil from the garden.  I hope you aren't sick of seeing them in my photos...but aren't they beautiful?!

This recipe would work well with tomatoes from any season though, because slow-roasting them concentrates their flavor and draws out their sweetness.

I added some fresh chives and parmesan cheese to this recipe, which help to balance the acidity from the tomatoes and the tanginess of the goat cheese.  I also used whole wheat pasta.

 

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Five Ingredients for an elegant salad: Watermelon with Feta and Basil

You've probably tried the wonderful combination of watermelon and feta cheese.  Toss with a bit of citrus and fresh herbs for a tasty and alluring salad.  I make it a few times every summer.

The basil plant in our garden is growing in spades, so I went with Martha Stewart's simple recipe.

Watermelon Salad with Feta and Basil

Serves 8-10
Ingredients

1 mini seedless watermelon, rind removed, cut into 1-inch cubes
8 oz feta cheese, cut into 1/2 inch cubes
Juice of 2 limes
1/2 cup basil, chiffonade
salt and fresh black pepper

1.  Gently toss all ingredients in a large bowl, chill for 30 minutes, and serve.

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A simple dish with great flavor: Halibut with Cherry Tomatoes and Olives

We picked our first cherry tomatoes of the season... how wonderful it is to eat fresh vegetables from the garden!

I learned this simple fish recipe from the restaurant I used to work at in NYC.  It's super quick, easy, and delicious.
I usually serve it with sautéed spinach and mashed potatoes.

Halibut with Cherry Tomatoes and Olives

Ingredients
2 6- to 7-ounce halibut fillets
  • 2 tblsp flour
  • 3 tblsp extra-virgin olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, thinly sliced
  • pinch of dried crushed red pepper
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, halved
  • 1 tablespoon drained capers
  • 2/3 cup dry white wine
  • 1/2 cup low sodium chicken broth
  • juice of 1 lemon
  • 2 tblsp fresh basil or parsley, chopped
  • salt and fresh black pepper

1.  Sprinkle fish with salt and pepper. Dredge in flour. Heat oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. 

2.  Deglaze the pan with white wine and reduce by half.  Add garlic, shallot and crushed red pepper.  Add lemon juice and chicken stock, and simmer for 2 minutes.  Mix in tomatoes, olives, and capers. Simmer until sauce thickens slightly, about 4 minutes. Mix in fresh herbs. Season sauce with salt and pepper. Spoon sauce over fish.

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Recipe for a hot summer night: Greek Villager's Salad

Greek food is my go-to for simple, healthy fare.  The Mediterranean diet which has become popular in recent years, has always mirrored my food philosophy.  Produce should be fresh, seasonal, and local.  Get healthy fats from avocado, nuts, olive oil and fatty fish.  Use olive oil in practically everything you cook... and drink red wine for heart and blood health.   

What's better than a crunchy garden salad spiked with peperoncini, feta and kalamata olives?

GREEK VILLAGER'S SALAD
2 Servings

Ingredients

2 medium, firm tomatoes, cored and quartered
1 shallot, or 1/2 red onion, sliced thin in half moons
1/2 English cucumber, sliced into half moons
1 green bell pepper, seeded, halved and sliced thin
6 peperoncini peppers from a jar
1/4 cup kalamata olives
2 oz feta cheese, cubed

2 tblsp red wine vinegar
salt and fresh black pepper
4 tblsp Extra Virgin Olive Oil
2 pinches of dried oregano
1 tsp chopped fresh Italian parsley
1/2 tsp fresh thyme

1.  In a large bowl, whisk together vinegar, salt and pepper, and in a slow steady stream, the olive oil.  Stir in fresh and dried herbs.

2.  Gently toss all ingredients with the dressing.

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Recipe: Peach Salsa for Fish Tacos

Picked up some beautiful ingredients from the Farmer's Market in South Pasadena for this simple salsa.  

I used it on fish tacos with grilled halibut, sour cream, green cabbage and fresh corn tortillas... but it would be delicious on just about anything!
Try with grilled chicken, seafood or pork... or on blue corn chips.

Peach Salsa
Ingredients

2 ripe yellow peaches, diced
1 cup chopped tomatoes, any kind
1/2 red bell pepper, seeded and diced
1 serrano chile, seeded and minced
2 tblsp chopped cilantro
1 tblsp chopped italian parsley
2 tblsp chopped scallions, white and pale green parts
juice of 1 or 2 limes
2 tblsp extra-virgin olive oil
salt and fresh black pepper

1.  Combine all ingredients, eat within an hour or two.

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Italian Bean Salad (with a shortcut from Trader Joe's)

I invented this salad for a BBQ last weekend with ingredients I had on hand.  This recipe is a keeper!


Italian Bean Salad

Serves 4 as a side dish

Ingredients

1 15-oz can Marinated Bean Salad from Trader Joe's, drained and lightly rinsed
1 cup Israeli couscous, cooked according to instructions
1 cup chopped cucumber
1 cup cherry tomatoes
1 tablespoon thinly sliced scallions
1 tablespoon chopped italian parsely
1 tablespoon basil chiffonade
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and fresh black pepper

1.  Whisk lemon juice with salt, pepper, and olive oil.

2.  Combine all ingredients and toss with the dressing.

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