Makes four sandwiches 4 whole-wheat pita pockets 8 to 9 slices ripe, firm, beefsteak tomatoes 8 thin slices medium red onion, halved About 1 cup baby arugula, washed and spun dry 1/3 cup hummus (your favorite brand or homemade) Advance preparation for a pita pocket: Cut the […]
Read more →Serves four Extra virgin olive oil for sauteing 4 shallots, finely chopped 1 clove garlic, minced 4 or 5 leaves of fresh sage, chopped 1 sprig fresh rosemary, leaves, chopped 1/2 teaspoon paprika Sea salt and freshly ground black pepper to taste 1 tablespoon balsamic vinegar 1 […]
Read more →Makes three sandwiches 1, 7 ounce can water packed solid tuna, drained 2 stalked celery with leaves, peeled and finely chopped 2 spears dill pickles or 1 peeled kirby cucumber, finely chopped About 1/4 cup finely chopped red onion About 1/4 cup chopped flat leaf parsley 2 […]
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Serves four to six 3 to 4 boneless pork tenderloins (3/4 pound@) or two large tenderloins (1-1/2 pound@) 3 whole cloves garlic, slivered For the paste/rub: 6 cloves, garlic, minced 2 ancho chili, seeded and ribs removed, chopped 2 jalapeno chilies, seeded and ribs removed, chopped […]
Read more →About three cups 2 mangoes, peeled and chopped 2 tart apples (granny smith or jazz) washed, unpeeled, cored, and finely diced 1 medium to large red onion, finely chopped (about 1 cup) Juice of 2 limes Pinch red pepper flakes or more to taste Sea salt and […]
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Serves four to six 6, four-ounce, 1-inch thick slices fresh tuna, dark portion trimmed For the rub: 1 teaspoon sweet paprika 2 teaspoons coriander 1 teaspoon dried oregano 1 teaspoon chili powder Sea salt and freshly ground black pepper to taste 1 1/2 teaspoons dry mustard Olive […]
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Serves four 5 to 6 whole radishes, scrubbed and trimmed, thinly sliced 4 to 6 spring onions, trimmed and thinly sliced or 1 bunch scallions, sliced About 1/4 cup fresh dill leaves About 1/4 cup fresh parsley leaves About 1/4 cup fresh mint leaves, torn if large […]
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Classic French cooking technique Serves four 4, 5 to 6-ounce boneless skate wings About 1 quart water or more to cover the fish 1/2 cup red wine vinegar for poaching 2 sprigs fresh thyme 1 teaspoon sea salt 1/4 to 1/2 teaspoon black peppercorns 2 bay leaves […]
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Serves four 4, 5 to 6-ounce boneless skate wings, soaked in acidulated water (3 cups cold water, 1/3 cup red wine or 1/4 cup fresh lemon juice) for 1 hour, drained and patted dry with paper towels Sea salt and freshly ground black pepper, to taste 1 […]
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I’ve just returned from the Midwest where the corn was literally ”as high as an elephant’s eye.” And there is plenty of it! We ate grilled corn on the cob nearly every evening, as we do here on the East End. My cousins, Judd and Tracey and […]
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