Monday, October 8, 2012
It's time to pull the tomato plants. What to do with all those green tomatoes still left on the plants in your garden?
Fried Green Tomatoes with Sriracha Thousand Island Dressing If you are like us, we are the last people to pull our tomato plants. We have lots of green tomatoes sitting on our counter. We just hate to throw them away. Fried green tomato salads are one of our favorite early fall lunches. We like to compliment these tomatoes with a spicy dressing. Sriracha Thousand Island dressing goes perfectly with little hunks of goat cheese on top of hot fried green tomatoes. Served on a bed of arugula (rocket) toss in a simple oil and vinegar dressing, this lunch is tasty, zesty and just for two. Sriracha Thousand Island Dressing 2 Tablespoons of mayonnaise 1 teaspoon of ketchup 1 teaspoon of sriracha 1 teaspoon of cider vinegar 1 teaspoon of sweet …
Monday, October 1, 2012
From the looks of the produce department, the peach season is not done yet!
Cowboy Strip Steaks with Peach Salsa I am still seeing luscious Georgia peaches in the supermarket these days. They are wonderfully sweet and juicy even in the later part of September no doubt! Peach salsa balances the sweet with the spicy in a surprisingly refreshing blend of flavors. Served with a spicy grilled steak and your taste buds will sing to you! We like to slice our steak in about a quarter inch thick slices so the chili powder bark does not overwhelm the flavor of the steak. You will need a very hot grill to achieve a crusty bark on the steak. On a super hot grill it only takes 4 minutes per side to create this wonderful spicy bark on these large New York Strip steaks. Let them rest for about 10 minutes before you sliced them …
Saturday, September 29, 2012
Soup season is here!
Albondigas Soup (Mexican Meatball) As the weather starts to cool off, soup season begins. This soup is loaded with vegetables and flavorful meatballs. Meatballs have a place in just about every culture. Here we are using them in a Mexican favorite, Albondigas. The meat for the meatballs has to be prepared the day before so that the flavors have time to meld together. First mix the ground pork with all the seasonings, cover in plastic wrap and refrigerate overnight. Form the meatballs the next day just before you are ready to drop them into the soup. This soup freezes well so double the recipe if you have time. Meatballs 1.5 lbs. of ground pork 1.5 Tablespoons of paprika 1.5 Tablespoons of Ancho Chili powder 3 cloves of garlic, minced 1.5 …
Sunday, September 9, 2012
Delicious fresh figs are in season so make the most of them!
Fresh Fig and Goat Cheese Crostini Fig season is here again! Did you know that fig trees produce twice a year? Originally thought to be cultivated in Egypt during Biblical times, figs were introduced in the Middle East and other Mediterranean countries around the 9th century. Eventually Spaniards planted fig trees in the missions of San Diego, CA around the 19th century where today California is one of the leading producers of figs. Figs are very perishable and should be refrigerated as soon as picked if they are not to be eaten immediately. Rich in potassium, figs are good for helping to lower blood pressure. Since figs are delicately sweet, they are great for making jams, pastry fillings, pies, sauces to accompany meat, and pair nicely …
