Saturday, September 30, 2006

Risotto Risotto Risotto

Short grain arborio rice is used to make creamy risotto, any flavor can be used, so its a great way to use things that everyone has on hand in the fridge.
I made this Southwest chorizo and corn and its great if you like spicy.

Southwest risotto
1 cup arborio rice
4 cups water or chicken stock
1/2 pound bulk chorizo sausage
1/2 diced red onion
1 stalk diced celery
2 cloves chopped garlic
2 ears fresh shucked corn
1 T chopped cilantro and parsley

1. saute chorizo till cooked, drain.

2. Add celery, onion, garlic, rice and saute low heat for a few min.

3. Add water or stock and stir slowly till liquid is half gone.

4. Add the corn and finish cooking, add herbs at the end, season to taste.

Fresh Ahi tuna and avocado salad

When you find yourself with a nice chunk of fresh tuna here's a easy salad.
Season with kosher salt and fresh cracked pepper, then sear rare in a hot pan, let cool then slice the tuna, toss with diced avocado, shaved raddish, fresh chopped herbs, lime juice and always good olive oil. Can be served with baby mixed greens.

Thursday, September 28, 2006

Grilled eggplant with fresh tomato and mozzarella

Its early fall and when the local farmers markets have last of summer vegetables its time to enjoy them before they are gone. Here is marinated grilled japanese eggplant, fresh mozzarella cheese and heirloom tomatoes drizzled with good olive oil and fresh herbs.

Saturday, September 02, 2006

Baja style fish tacos

These are quick and easy fish tacos that can be made with any firm fleshed fish.
Pick you favorite fresh fish and cut into long finger length slices. Make a spicy "slaw" with red or green shaved cabbage, chopped cilantro, sliced fresh jalapeno's, shaved red onion, salt and pepper and a squeeze of lime juice. for the fish it can be simply seasoned and grilled or dusted with fine corn meal and sauted in vegetable oil in a pan. Then heat your choice of flour or corn tortillas in a griddle or my way over a open burner, top with slaw and fish, Finish with your favorite salsa and tear in to them. I always use avocado with mine because I love it!

Summer Tomato, Avocado, Arugula Bruschette

This end of Summer eating at its best! Grilled rustic country bread, sliced golden tomatoes, rich and creamy avocado slices, baby arugula and extra virgin olive oil drizzled over it, sprinkle some sea salt and toss some sweet 100's from the garden over, and its done!