Recipes 9/28 & 9/29

By admin|September 27, 2011|Information

Mesa Grill Potato Salad

3 lbs new potatoes

Kosher salt

1 C prepared mayonnaise

2 Tbls Dijon mustard

2 Tbls fresh lime juice

2 Tbls ancho chili powder

1/2 tsp cayenne powder

Freshly ground black pepper

3 scallions, white and green parts, chopped

1 large ripe beefsteak tomato, seeded and chopped

1 jalapeño, finely diced

1 medium red onion, halved and thinly sliced

4 cloves garlic, finely chopped

1/3 C freshly chopped cilantro leaves

Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

(From the Food Network: Bobby Flay)

Buttercup Soup

3 Tbls butter

3/4 C coarsely chopped onion

2 carrots, peeled and coarsely chopped

1 potato, peeled and coarsely chopped

1 jalapeño, seeded coarsely chopped

1 buttercup squash, peeled, seeded and chopped

4 C chicken stock or water

1/2 C cream

Salt and pepper

Sliced scallion and diced red pepper, for garnish

In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeño and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.

(From The Food Network: Cathy Lowe)

Baked Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 Tbls minced garlic

2 (14 oz) cans stewed tomatoes

1 Tbls dried basil

1 cube vegetable bouillon

Black pepper to taste

1 (15 oz) can black olives, chopped

1 C shredded mozzarella cheese

1 C shredded Parmesan cheese

Preheat oven to 325 degrees F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.


Kickin’ Turnip Greens

1 Tbls olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 tsp salt

1 tsp pepper

3 C chicken broth

1 pinch red pepper flakes

1 lb turnip greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp.

Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add turnip greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


Fusilli w/ Tomato & Olive Sauce

1/4 C olive oil

1 C Kalamata olives or other brine-cured black olives, pitted, chopped

1 medium onion, chopped

6 garlic cloves, chopped

1/2 tsp dried crushed red pepper

1 1/2 lb ripe tomatoes, chopped

2 Tbls tomato paste

2 Tbls red wine vinegar

1 lb fusilli, freshly cooked

1 1/2 C coarsely grated Parmesan cheese

1 C chopped fresh basil

Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.(From

Grilled Panzanella

1 1/2 C small to medium fresh basil leaves

2/3 C plus 2 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

1 small Fresno jalapeño, seeded, finely chopped

2 tsp finely grated lemon zest

2 Tbls fresh lemon juice

Kosher salt and freshly ground black pepper

3 lb ripe tomatoes, assorted colors & sizes

1 12-oz loaf rustic or sourdough bread, cut into 1/2″-thick slices

1 garlic clove, halved

Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.

Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.

Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1″–2″ pieces.

Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve. (From

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