Ina’s Guacamole Salad

This is an ideal side dish for a cookout. I like to serve it with the Blue Cheese Burger's that were in the previous post. By doing so – you really don't need to dress up the burger other than some simple arugula and the special sauce that was also in the previous post. The Lime Zest really gives it a "zing"…everyone kept mentioning it and how much they loved it. I hope you do too!

Ina's Guacamole Salad

1 Pint - Grape Tomatoes, halved
1 Yellow Bell Pepper, seeded & ½ inch diced
1 (15oz.) Can – Black Beans, rinsed & drained
½ Cup – Small Red Onion, diced
2 Tbsp – Jalapeno Pepper, seeded & minced (2 peppers)
½ Tsp – Lime Zest, freshly grated
¼ Cup – Lime Juice, freshly squeezed (2 Limes)
¼ Cup – Olive Oil (EVOO)
1 Tsp – Kosher Salt
½ Tsp – Fresh Ground Pepper
½ Tsp – Garlic, minced
¼ Tsp – Ground Cayenne Pepper
2 Ripe – Hass Avocados, seeded, peeled & ½ inch diced.

**To make a larger batch – I add an additional pint of Cherry Tomatoes and 1 Orange Bell Pepper, I also add a can of the spicy black beans and then just double all of the other ingredients.** 

Place the tomatoes, bell pepper(s), black beans, onion, jalapeno and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables. Toss Well.

Just before ready to serve – fold the avocados into the salad. Serve at room-temperature.

***Also please note that when I am cutting the avocados - I make sure that there is lime juice on the cutting board and I douse them again as I am cutting them, to keep them nice and green.***

 

Blue Cheese Burgers and Fra Diavlo Ketsup

I went to a cookout yesterday, in honor of a good friend of mine – Kenny, because he is moving to Key West to pursue a new life adventure and well of course it is Memorial Day Weekend. I decided to bring Ina's Guacamole Salad and Ina's Blue Cheese Burgers. I made a few changes but the recipes are absolutely wonderful…I even added a Fra Diavlo Ketsup to the burgers. Everyone was very impressed and I will use these recipes again and again. The best compliment that I received was from Justin and he said "You know, you can go to all of these restaurants and have great burgers – but none are better than this one!" Thank you Justin!

This recipe is from Food Network's Ina Garten, better known as Barefoot Contessa. I saw one of her episodes where she made these burgers and the salad and I just had to try it myself.

Blue Cheese Burgers

2 lbs – Ground Chuck
1 lb – Ground Sirloin
½ Cup – Seasoned Bread Crumbs (Italian Style)
¼ Cup – Steak Sause (She recommends Crosse & Blackwell)
(I used Smith & Wollensky) – Just use a very good steak sauce!
3 – Extra Large Eggs (I used and prefer Organic Brown Eggs)
1 ½ Tsp – Kosher Salt
¾ Tsp – Fresh Ground Black Pepper
8 Hamburger Buns
8 ounces of Blue Cheese (sliced)
Arugula for serving – optional

I also gave the guests an option of a Cheddar Cheese – with a Blue Cheese Vein in the middle and a White Cheddar with Jalapeno. Most opted for the Cheddar-Blue blend…as did I.

Carefully mix the meat, crumbs, steak sauce, eggs, salt & pepper with the tines of a fork – Do Not Mash Them. Lightly form the hamburger patties and press into shape. (I make mine in advance and put them on wax paper (above and below) and refrigerate for at least an hour prior to bringing them back to room temperature before cooking.

Cook for 4 minutes on 1 side and turn over and cook for 3 minutes on the other side for Medium Rare. I cook mine for 5 minutes on each side and add the cheese when I flip. You could also do the 4/4 rule for medium. I have to tell you our burgers were "just" done and extremely moist. But cook them according to your preference.

Allow to rest 5 minutes before assembling.

While the burgers are resting…butter your buns and grill them on the grill for a nice toasted flavor. When assembling the burgers I put the Fra Diavlo Ketsup on the bottom bun and place the burger on top and then top with some Fresh Arugula.

The ketsup recipe should be made in advance…I usually make it while the burgers are in the fridge and then just let it cool to room temperature before serving.

Fra Diavlo Ketsup

3/4 Cup - Ketsup
1 Tbsp – Olive Oil
3 Cloves – Garlic
¼ Tsp – Chili Flakes
2 Tbsp – Fresh Oregano (finely chopped)
2 Tbsp – Red Wine Vinegar
2 Tbsp – Fresh Basil leaves (chopped)
Kosher Salt
Fresh Ground Black Pepper

Heat the oil in a small (non-reactive) saucepan over Medium Heat. Add Garlic and Chili Flakes and cook for 1 minute. Add the Ketsup and Oregano and cook for 2 minutes.

Remove from the heat and stir in the Vinegar and the Basil then season with Salt and Pepper to taste.

Transfer to a glass bowl and let cool to room temperature or cover and refrigerate for up to 1 day.

Bring back to room temperature before serving.

This recipe is courtesy of Bobbie Flay – Food Network.


So simple and so delicious – it makes your burgers "Gourmet Burgers".

Parsley – Some Info and Recipes

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Parsley.

Parsley

The scientific name given to this wonderful herb is Petroselinum Crispum (now how many of you reading this really care, well with the exception of maybe crossword fans…maybe?).

Parsley originated in the Eastern Mediterranean region but now is grown all over the world. For more than 2,000 years, it has been known as a medicinal herb. The ancient Greeks valued the seeds and roots of the plant for their soothing, diuretic effect on those with kidney and bladder ailments. Today, it is still used primarily as a diuretic. In addition, it strengthens the digestive system and helps alleviate stomach and liver problems. In folk medicine, parsley is recommended for women who have irregular menstrual cycles. It can also ease the bloating that can be experienced as well.

Parsley leaves are a good source of many vitamins and minerals; including iron, potassium, calcium, manganese and Vitamins A and C. For instance, just ¼ cup of fresh parsley provides a third of your daily recommended allowance of Vitamin C. Because it has a high content of both vitamins A and C – it also is known to help fight cancer. This is also because it ranks higher than most vegetables in bistidine, an amino acid that inhibits tumors. Since it is an excellent source of potassium and folic acid, it can help lower blood pressure and aid in the prevention of cardiovascular disease.

Parsley contains essential oils; the most important one is apiole and it is a kidney stimulant. Because this can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. But, after the baby is born, it can help tone the uterus and promote lactation.

They say that can even help fight against osteoporosis. Sometimes high doses of calcium are taken in supplement form and this can impair the body's absorption of manganese, which helps build bone. Parsley enhances manganese absorption, particularly if it is eaten with foods containing copper and zinc, such as shellfish and whole grains.


A Parsley Tonic to aid Circulation

A medieval German herbalist Saint Hildegard of Bingen prescribed parsley wine to improve blood circulation. It was believed to help heart conditions. Below is a recipe to make this wine.

Parsley Wine

10 to 12 Large Springs – Parsley
1 Qt. – Red or White Wine
2 Tbsp – White Wine Vinegar
9 oz. – Honey

Boil parsley, wine and vinegar for approximately 10 minutes, and then add the honey.
Strain the mixture and pour into bottles.

Take 1 tablespoon – 3 times a day.

***As always – consult your medical professional as this is not intended to replace the advice of a physician.***

Back to the other therapeutic effects: As previously noted, Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It has also been noted to stimulate appetite and aids in digestion and metabolism. It is said that this herb can also ease bloating, stomach cramps and nausea, and even relieve some arthritis symptoms. If it is eaten regularly, it reduces heart rate and lowers blood pressure. It can also be used to freshen your breath by chewing on fresh leaves. And finally for treatment of stones, brew up some parsley tea. (This would be done by brewing the leaves in boiling water. I would probably add a little honey and lemon for flavor).


Some Kitchen Hints

• Don't cook parsley, because heat destroys its valuable vitamins and minerals. To retain parsley's flavor, chop the herb just before using and add it to hot foods at the last minute.
• Avoid dried parsley – it is far less tasty and healthful than the fresh herb.
• Try the flat-leaf variety, also called Italian Parsley. It has more nutrients and a better flavor than curly parsley. (Curly Parsley is best used as a garnish.) Chop the herb just before using, and then sprinkle the pieces over the dish.
• Add parsley to compliment a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables.
• Freeze fresh parsley to save preparation time in the kitchen. Wash, dry and chop the leaves, then freeze them in a plastic container or zip-lock seal plastic freezer bag. You can remove just the amount you need for the recipe.
• Keep it fresh by sprinkling it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or place the stems in a glass of water (like a bunch of flowers). I leave mine on the counter if I am going to use within a couple of days…you can refrigerate too.

Now for a great recipe:

Parsley Spread

2 Bunches – Parsley
2 – Shallots
½ Cup – Heavy Cream
1 Cup – Cream Cheese
2 Tbsp – Lemon Juice
Salt
White Pepper
2 – Scallions
4 – Large Tomatoes
Cayenne Pepper

Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop the parsley. Then, peel and dice the shallots.

Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.

Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.

Cut the remaining 2 tomatoes into ½" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.

At some future point - I want to talk about Sage, Chives and Honey.

The recipes and information contained in this article were obtained from The Complete Guide to Natural Healing.

Some Interesting Facts About Olive Oil

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Olive Oil.

Olive Oil

I don't know if you know it or not but the Olive Tree originated in Asia. It has been cultivated in Mediterranean countries for over 3,000 years. Most of the crop is used to make olive oil. The process for making olive oil is basically as follows: The olives are pitted and ground to a thick pulp. The pulp is then pressed to remove the juices and then they are placed in a centrifuge to separate the water from the oil.

It is best to choose the highest quality of olive oil. It is suggested that we use only oil that is labeled "extra virgin." This guarantees that the oil has been cold-pressed from freshly harvested olives and does not contain chemicals. It also has the best flavor and is golden-yellow in color. It is superior to the oil that is green in color. (Some cooks swear that the green olive oil holds up better for cooking – I rarely use it…I am an EVOO fan!)

One tablespoon of olive oil contains 120 calories and 14 grams of fat, but it is mostly the good fat (monounsaturated); it has a beneficial effect on blood cholesterol levels and is easily digested. The countries where it is used extensively have a lower incidence of cardiovascular diseases.

Ancient civilizations used to use olive oil to help heal wounds. Even today it is considered a good remedy for skin problems and can be used as an effective moisturizer. The main therapeutic effect is if taken internally, it stimulates metabolism, promotes digestion and lubricates mucous membranes.

For all of you out there that really want a breakdown of this wonderful oil, the components are: 77% Monounsaturated fatty acids, 14% saturated fatty acids and 9% polyunsaturated fatty acids, plus vegetable mucilage and vitamin E.

If you want help with your digestive tract, take 1 tablespoon of olive oil on an empty stomach to stimulate digestion and to relieve upset stomach, flatulence and heartburn. It can also be used for constipation by taking (in the morning) 1 teaspoon of olive oil mixed with lemon juice – again on an empty stomach. Or you could try an enema using 5 ounces of olive oil in 20 ounces of boiling water, cooled to lukewarm. (Hopefully this was not TMI!>grin)

There is an antioxidant benefit because olive oil contains vitamin E. Also, monounsaturated fatty acids are less easily damaged by oxygen than other types of fat. This makes them less likely to produce free radicals, which damage cell membranes and contribute to several diseases.

Some additional information on application uses of this wonderful substance:

To Build Strong Fingernails and Soften Cuticles
Before bed, soak your nails in a mixture of lukewarm olive oil and lemon juice. Put on a soft cloth gloves and let the oil penetrate overnight. Your nails will gradually become more resistant to breaking and chipping. (Of course your bed will smell like a salad…okay I know – back to the facts at hand!)

To Lower Blood Cholesterol Levels
The monounsaturated fatty acids in olive oil help lower LDL cholesterol (The Bad Kind) levels without affecting HDL cholesterol (The Good Kind) or triglyceride levels. To lower your cholesterol, at least 15% of your daily calories should come from monounsaturated fatty acids. Whenever possible, use olive oils in cooking, in preparing dressings for salads or vegetables and in making sandwiches.

To Treat Ear Problems
To clear stopped-up ears, put a few drops of lukewarm olive oil in the affected ear. Lie for 5 minutes on the opposite side, and then turn over, so that the oil can flow out again. (Do not put any liquid in your ear if you think you may have a perforated eardrum!) For earaches, soak a cotton pad in olive oil, and then add 5 drops of lavender oil. Place it loosely in your outer ear until the pain subsides.

To Prevent Hair Loss
Massage the scalp with olive oil every evening for eight days. Let it work overnight and wash it out in the morning. (Is it me or would you also have a problem with your bed smelling like a salad?)

To Moisturize Skin
Apply daily to dry spots or stretch marks.

Olive Oil can be used for cardiovascular issues, high blood cholesterol, earaches, constipation, upset stomach, dry skin and stretch marks. Who Knew?

Now, I am not a medical professional – these are things that I found from various sources in publications and on the Internet. Mainly from a publication called "The Complete Guide to Natural Healing:,  This information is not intended to replace the advice of your physician. Before undertaking any of the "medicinal purposes" advice given in this article, you should consult with a health care professional, who can best assess your individual needs, symptoms and any necessary treatments.


I just wanted to share the many benefits of Olive Oil – in addition to the wonderul flavor it adds to food.

Sausage-Stuffed Mushrooms

Last night, I had a friend of mine (Bill) over to try three appetizers that I had recently seen in the May 2010 issue of Every Day with Rachel Ray. I am only posting one of the recipes - because the other two did not meet our expectations. I will work on those and hopefully post my version at a later date. (page 89 - recipe by Michael Cohen)

Everyday With Rachael Ray

I did make a few changes (very slight changes) and they are noted in red. So you can choose to make the original recipe or follow my lead - I added red pepper flakes as I like things a bit spicy...so you decide.  They were Delicious!  I had not really done that much with Fontina Cheese - Now I am a FAN!!!

So for the overall experiement - 1 out of 3 ain't bad!

Sausage-Stuffed Mushrooms

1 ½ Tbsp – EVOO
24 – Mushrooms (Cremini, White, Baby Bella – any combination)
(about 1 poung), stems finely chopped and caps reserved
Salt and Pepper
6 Ounces – Sweet Italian Bulk Sausage
5 Cloves – Garlic, finely chopped
2 Ounces – Fontina Cheese, shredded
¾ Cup – Arugula, finely chopped
1 Tsp – Red Pepper Flakes

Preheat oven to 350°. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add the sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes. Add Pepper Flakes and cook an additional minute or two.

Transfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and place on a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softend, 12 to 14 minutes. (I baked for 15 minutes).

Top with the remaining Arugula.

Makes 24 mushroom caps, prep time is approximately 20 minutes and the cooking time is approximately 30 minutes.

Some Additional Pesto Information and Variations

First I wanted to add that if you are just making a pesto and tossing it with pasta - I wanted to add the following addendum to the Pesto Recipe in the previous post: 

Stir 2 Tbsp of the boiling pasta cooking water and 1 Tbsp of butter into the pesto to loosen it and then toss with the drained pasta.

I also often will make the pesto and mix with pasta and then slice some tomatoes and onions and pile on top of the pesto in the serving bowl and then I always shave or grate more Parmesan on top.  The picture below was earlier last week and I used Rigatoni Pasta as opposed to the classic Angel Hair or Spaghetti. 

One last thing I would like to add is that sometimes if you don't have quite enough Basil Leaves on hand - you can use other leaves to make up the difference.  Three that work very well are Watercress, Arugula and Baby Spinach.  I also don't always have Pine Nuts on hand - I have found that Cashews (not salted) work very well and change the flavor slightly - but still very delicious.

To me, Home-made Pesto is always better than store bought.  Unless a deli makes it - I just don't like buying things that are made to sit on a shelf for a long-time...if I can make them quickly at home...But that's just me!

Classic Pesto

Classic Pesto

2 Cups – Basil Leaves
½ Cup – EVOO
2 Cloves – Garlic, Minced
¼ Cup – Pine Nuts
¼ Cup – Grated Parmesan Cheese
¼ Tsp – Kosher Salt
¼ Tsp – Fresh Ground Pepper

**Note if the Parmesan is quite salty in flavor, as is sometimes the case, then omit the Kosher Salt.

Place the basil leaves in a blender or food processor and puree while slowly adding the oil. Add the remaining ingredients and blend until even consistency. Usually only takes 5 to 10 seconds of additional blending.


Voila!  Perfect Pesto.