Spanish Antipasto Salad

Three Red Bell Peppers

A 15 Ounce Can Of Artichoke Hearts (Packed In Brine) Drained

Three Fresh Tomatoes Cored And Cut Into About 1/2 Inch Wedges

1/4 Cup Of Spanish Marcona Almonds

3/4 Cup Of Spanish Green Olives  

1/4 Pound Of Serrano Or Prosciutto Ham

1/2 Pound Of Manchego Or Prov0lone Cheese Cut  Into About 1/2 Inch Wide, Two Inch Long Slices

1/4 Pound Of Crumbled Blue Cheese

Two Teaspoons Of Sherry Vinegar

Two Tablespoons And Two Teaspoons Of Extra Virgin Olive Oil, Divided

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 400 degrees.

Rub the peppers with two teaspoons of olive oil. Place the peppers on a cookie sheet and put the cookie sheet into the preheated oven. Roast the peppers for about 30 minutes until the skins turn dark brown and begin to blister. Remove the peppers from the oven and let them cool for 15 minutes. For best results, place the peppers into a bowl and cover the bowl with plastic wrap. After they have cooled, remove the stem, the charred skin, and most of the seeds. Note: Do not rinse the peppers under cold water as this will remove the flavor. Cut the peppers into one inch strips. Set the peppers aside.

Into a mixing bowl, add the tomatoes, the artichoke hearts, the roasted red peppers, the sherry vinegar, two tablespoons of olive oil, the sea salt, and the ground black pepper. Mix well. Taste and add more sea salt and/or black pepper, if needed.

On a serving platter, put the peppers, the tomatoes, and the artichoke hearts in the center of the plate. Arrange the almonds, the ham, the olives, and the cheeses around the sides of the platter. Garnish with parsley and serve with crusty bread.   

Note: You can substitute hot red cheery or jalapeno peppers for the red bell peppers. When roasting, wrap these smaller, spicier peppers in aluminum foil. Small peppers have a tendency to burn and dry out if not wrapped in aluminum foil.

Corn And Black Bean Soup

A great way to use fresh corn during corn harvesting season (August-September).

Four Cups Of Fresh Corn Taken Off The Cob

Three 15 ounce Cans Of Black Beans

A Quart Of Chicken Stock

A Diced Green Bell Pepper

3/4 Cup Of Diced Spanish Onion

3/4 Cup Of Diced Celery

A Teaspoon Of Paprika

1/2 Teaspoon Of Cayenne Pepper

Three Teaspoons Of Sea Salt

The Juice Of A Lime

1/2 Cup Of Chopped Fresh Italian Parsley

1/2 Cup Of Chopped Scallions

A Tablespoon Of Olive Oil

Add one can of the black beans to a food processor. Puree the beans and set them aside.

Into a soup pot,  add the olive oil, the green bell pepper, the garlic, the onion, the celery, the sea salt, the cayenne pepper, and the paprika. Cook while stirring frequently on medium high heat for 7 minutes. Add the black bean puree. Stir to incorporate the puree with the vegetables. Add the chicken stock, the additional two cans of black beans, and the corn. Stir to incoporate all of the ingredients. Bring to a boil and the reduce the heat to low. Taste and add more sea salt and/or cayenne pepper, if desired.  Cover the soup and simmer for at least one hour.

Right before serving, taste the soup and add more sea salt and/or cayenne pepper, if desired. Add the lime juice, the parsley, and the scallions. Stir one more time and serve.

New England Style Shrimp And Lobster Salad

A Pound Of Cooked Shrimp Cut Into 1/2 Inch Pieces

3/4 Pound Of Cooked Lobster Meat Cut Into 1/2 Inch Pieces

The Juice Of A Lemon

A Minced Garlic Clove

1/3 Cup Of Mayonnaise

1/4 Cup Of Plain Yogurt

Two Teaspoons Of Frank’s Louisiana Hot Sauce

1/2 Teaspoon Of Paprika

1 Teaspoon Of Sea Salt

Two Tablespoons Of Chopped Scallions

Two Tablespoons Of Chopped Fresh Italian Parsley

Into a mixing bowl, add the minced garlic, the mayonnaise, the yogurt, the lemon juice, the sea salt, the hot sauce, and the paprika. Whisk together until smooth and well blended. Add the shrimp, the lobster meat, the scallions, and the parsley. Fold all of the ingredients together. Taste and add more sea salt and/or hot sauce, if desired.

Refrigerate for at least one hour. Serve on toasted hot dog buns with lettuce.

Cobb Salad

Cobb Salad

A great way to use up excess cold cuts.

A Large Head Of Boston Lettuce (Cored, Cleaned, Dried, And Cut Into Approximately One Inch Pieces)

A Tablespoon Of Dijon Mustard

A Tablespoon Of Sherry Vinegar

1/3 Cup Of Olive Oil

1/4 Teaspoon Of Sea Salt

A Pinch Of Ground Black Pepper

A Large Tomato (Cored And Diced Into Approximately 3/4 Inch Cubes)

An Avocado (Taken Out Of The Shell and Pitted) Cut Into Approximately 3/4 Inch Wide Slices

1/4 Pound Of Deli Ham Cut Into One Inch Pieces

1/4 Pound Of Deli Turkey Cut Into One Inch Pieces

1/3 Pound Of Crumbled Blue Cheese

A Cup Of Croutons (Note: You can make these croutons at home by dicing day old bread into about one inch cubes. Sprinkle the bread cubes with olive oil, salt, and pepper. Bake in the oven set at 350 degress for 15 minutes until they are crispy and slightly brown.)

Into a salad bowl, add the dijon mustard, the sherry vinegar, the sea salt, and the ground black pepper. Whisk until smooth. While  whisking, slowly drizzle in the olive oil.  Continue to whisk until the dressing is smooth and slightly thickened. Taste and add more sea salt and/or black pepper, if desired. Add the lettuce to the salad bowl with the dressing. Toss until the lettuce is well coated with the dressing. Taste and add more sea salt and/or freshly ground black pepper, if desired.

Arrange the ham, the turkey, the avocado slices, the blue cheese, and the tomatoes on a serving plate. Put the croutons in a serving bowl.

Each diner builds their own salad plate with the assorted ingredients that are provided (like a salad bar).

Potato And Onion Frittata

A great way to use up leftover roasted potatoes.

Two Medium Sized Yukon Gold Potatoes With Skins (Cleaned And Cut Into About 3/4 Inch Cubes)

1/2 Cup Of Diced Spanish Onion

A Minced Garlic Clove

Two Tablespoons Of Olive Oil

Eight Beaten Eggs

1/2 Teaspoon Of Dried Oregano

1/2 Teaspoon Of Paprika

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Cayenne Pepper

A Teaspoon Of Sea Salt, Divided

Three Teaspoons Of Chopped Fresh Italian Parsley

Preheat the oven to 300 degrees.

Into a 12 -14 inch skillet, add the olive oil, a 1/2 teaspoon of sea salt, and the black pepper. Put on medium heat. After two minutes, add the potatoes. Cook the potatoes for 7 minutes until they are golden brown stirring occasionally. Note: If you are using leftover potatoes that are already cooked, you will only need to warm the potatoes in the olive oil for about two minutes. Add the onions. Cook for an additional three minutes stirring occasionally.

While the potatoes and onions are cooking, add the garlic, the parsley, the oregano, the paprika, the cayenne pepper, and 1/2 teaspoon of sea salt to the beaten eggs. Mix well with a whisk.

Add the egg mixture to the skillet with the potatoes and the onions. Cook without touching for 4 minutes or until the eggs begin to set around the edges.

Place the skillet into the preheated oven. Bake for 15-20 minutes until the eggs are cooked and completely set.

Let the frittata cool for 3 minutes and cut it into wedges.

Spice Rub

I created this dry spice rub from everyday items that I had in my pantry. There are no exotic ingredients that need to be purchased in order to make this spice concoction. It is great on pork, poultry, and beef. You can double this recipe and store what you do not use in a glass jar. The shelf life is approximately 30 days.  

A Tablespoon Of Table Salt

A Teaspoon Of Chili Powder

A Teaspoon Of Brown Sugar

1/2 Teaspoon Of Ground Black Pepper

1/2 Teaspoon Of Cayenne Pepper

1/4 Teaspoon Of Cinnamon

A Teaspoon Of Paprika

1/2 Teaspoon Of Garlic Powder

1/2 teaspoon Of Onion Powder

1/4 Teaspoon Of Ground Unflavored Coffee

1/4 Teaspoon Of Dried Oregano

Put all of the ingredients in a mixing bowl. Mix well to combine all of the spices.

Basmati Rice Pilaf

A wonderful side dish.

A Cup Of Basmati Rice

2 1/4 Cups Of Chicken Stock

A Finely Diced Shallot

A Minced Garlic Clove

The Juice Of 1/2 Lime

1/4 Teaspoon Of Cumin

1/2 Teaspoon Of Chili Powder

A Pinch Of Cayenne Pepper

1/2 Teaspoon Of Salt

A Pinch Of Ground Black Pepper

A Tablespoon Of Olive Oil

Into a sauce pan that has a lid, add the olive oil, the shallot, the garlic, the lime juice, the cumin, the chili powder, the cayenne pepper, the black pepper, and the salt. Cook on medium heat for three minutes stirring frequently. Add the rice. Cook for one minute stirring constantly. Add the chicken stock. Stir one more time. Cover and bring the mixture to a boil. After the mixture starts boiling, reduce the heat to low. Cover and simmer for 15-20 minutes until the liquid is completely absorbed and the rice is tender. Turn off the heat. Fluff the rice with a fork. Let the rice sit covered for 5 minutes. Garnish with parsley or cilantro and serve.

Baba Ghanoush

This delicious roasted eggplant spread makes a great appetizer.

One Large Eggplant Cut In Half Lengthwise

Three Tablespoons Of Olive Oil, Divided

Two Minced Garlic Cloves

The Juice Of A Lemon

A Tablespoon Of Tahini Ground Sesame Seeds

1/2 Teaspoon Of Frank’s Louisiana Hot Sauce

1/2 Teaspoon Of Ground Cumin

A Tablespoon Of Finely Chopped Fresh Italian Parsley 

Two Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 425 degrees.

Brush the cut side of the eggplant halves with two tablespoons of olive oil. Sprinkle the eggplant with a teaspoon of sea salt and the ground black pepper. Place the eggplant halves on a cookie sheet skin sides down. Put the cookie sheet with the eggplant in the preheated oven. Roast the eggplant for 40 minutes or until the tops are golden brown. Remove the eggplant and let it cool for 15 minutes.

Scoop the cooked flesh out of the eggplant skins and put it into a food processor. Discard the skins. Into the food processor with the cooked eggplant, add a tablespoon of olive oil, the garlic, the lemon juice, the tahini, the cumin, the hot sauce, the parsley, and a teaspoon of sea salt. Pulse the mixture until a smooth paste is achieved. Taste and add more sea salt, black pepper, and/or hot sauce, if desired. Serve at room temperature with your favorite snack cracker.

Guacamole

Guacamole

Two Ripe Avocados

The Juice Of 1/2 Lemon

A Tablespoon Of Finely Diced Red Onion

Two Minced Garlic Cloves

A Teaspoon Of Frank’s Louisiana Hot Sauce

Three Ounces Of Light Sour Cream

A Tablespoon Of Finely Chopped Fresh Italian Parsley

A Teaspoon Of Sea Salt

Cut the avocados in half lengthwise. Remove the pits. Scoop the flesh out of the shells and put it into a mixing bowl. Add the rest of the ingredients to the bowl and mix well. Taste and add more sea salt and/or hot sauce, if desired.

Serve at room temperature. This guacamole is great on tortilla chips, tacos, or turkey sandwiches.

Pico de Gallo

This salsa is great on tacos, scambled eggs, or tortilla chips.

Four Tomatoes Cored And Diced Into 1/2 Inch Pieces

A Finely Diced Jalapeno Pepper

1 1/2 Tablespoons Of Finely Diced Red Onion

Two Minced Garlic Cloves

The Juice Of 1/2 Lemon

A Tablespoon Of Finely Chopped Fresh Basil 

A Tablespoon Of Finely Chopped Fresh Italian Parsley

1 1/2 Teaspoons Of Sea Salt

Put all of these ingredients into a mixing bowl. Mix well. Taste and add more sea salt, if needed. Serve at room temperature.