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Drake Bloebaum Mortgage Professional Neo Home Loans Phone: 801-893-0452 License: NMLS 225567 CA-DOC 225567 drakeb@neohomeloans.com www.drakebloebaum.com |
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July 2013
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Cooking Without Fire Cool Recipes for Summer By Kirk Leins
My grandmother had a saying. Anytime I'd prematurely bite into hot food and burn my mouth, she'd say, "So, what did you expect? It was cooked with fire." So here are a delicious entree salad and dessert recipe, both cooked "without fire." Salmon, Avocado, and Grapefruit Salad (serves 2) On a warm summer night, nothing satisfies quite like an entree salad. They're cool, healthy, and prepared within minutes. The downside to having salad for dinner is walking away from the table feeling not quite full. The trick to creating a salad worthy of being a dinner entree is incorporating components of traditional dinners: namely protein, vegetables, and maybe even a starch. Start by cutting the supremes out of a ruby red grapefruit. For those of you who are unfamiliar with this process, begin by slicing off the grapefruit's top and bottom rind. Place one of the cut ends on a flat surface and, using a sharp knife, take the rind off the sides. To do this, cut from top to bottom, in between the fruit and the rind. There should be no white pith left on the fruit and no fruit left on the rind. Keep working your way around the grapefruit until all the rind is removed. Keeping the fruit on the cutting board, find a set of segment membranes and cut in between them from top to bottom. You should now be able to remove a perfect segment or "supreme:" all fruit with no pith, rind, or membrane. Continue this process until all the supremes are removed, and set them aside in a bowl. Into another bowl, squeeze the juices from the large center membrane that remains. To the juice, add 1 shallot (chopped finely), 2 tbsp sherry vinegar, 4 tbsp extra-virgin olive oil, and kosher salt and black pepper to taste. Whisk the mixture until emulsified and set aside. In a large salad bowl, combine 6 cups of mixed greens with any amount of thinly sliced red onion, cucumber, and diced tomatoes. Season the greens lightly with salt and pepper, and toss with desired amount of dressing, reserving at least 1 tbsp for later. Arrange equal amounts of greens on two plates. Top each with thin slices of avocado, 4 oz of either canned salmon or poached salmon from the deli, and grapefruit supremes. Drizzle equal amounts of remaining dressing on top of fish and serve. Strawberries with Sambuca and Black Pepper Place the desired quantity of sliced strawberries into a mixing bowl. The most efficient way to slice a strawberry is to cut off the very top of the berry, along with the green stem. Then place the strawberry onto its newly cut side and slice downward into 1/4 inch pieces. Add several tablespoons of Sambuca (Italian anise-flavored liqueur) to the berries, or at least enough to coat them all once they're tossed. Allow the berries to sit for fifteen minutes and then spoon them into bowls, along with any accumulated juices. Top with roughly cracked black pepper. If you're feeling squeamish about black pepper on your marinated strawberries, trust me when I say it adds a fabulous, zesty bite and perfectly offsets the sweetness of the berries and the liqueur. These strawberries are not only great on their own, they're also delicious on top of vanilla gelato or pound cake. One thing's for sure--your guests will be impressed.
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