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The Official OT Food Porn
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
Recipe courtesy Bobby Flay
Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
hr min
Level:
Easy
Serves:
4 servings
Ingredients
• 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
• 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
• 1 large red onion, thinly sliced
• Toasted Cumin Vinaigrette, recipe follows
• 2 cups arugula leaves
• 1 teaspoon ground cumin
• 1/4 cup freshly chopped cilantro leaves
Directions
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Vinaigrette:
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
This recipe contains the sauce I used first for the fish then on the shrimp.
Pepper Honey Salmon
INGREDIENTS:
2 (12 inch) untreated cedar planks
1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
1/4 cup packed brown sugar 1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste
DIRECTIONS:
1. Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
2. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
4. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
Recipe courtesy Bobby Flay
Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
hr min
Level:
Easy
Serves:
4 servings
Ingredients
• 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
• 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
• 1 large red onion, thinly sliced
• Toasted Cumin Vinaigrette, recipe follows
• 2 cups arugula leaves
• 1 teaspoon ground cumin
• 1/4 cup freshly chopped cilantro leaves
Directions
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Vinaigrette:
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
This recipe contains the sauce I used first for the fish then on the shrimp.
Pepper Honey Salmon
INGREDIENTS:
2 (12 inch) untreated cedar planks
1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
1/4 cup packed brown sugar 1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste
DIRECTIONS:
1. Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
2. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
4. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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California Girl
Ok, I always look at this thread and drool, often copy down a recipe, and rarely make anything. I never feel like cooking after a full day of work. Although we try to eat fairly healthy, I don't make balanced meals. I'm looking forward to my unemployment so I can try making some of this stuff... starting with two of your recipes, Mary Beth! Please... the jalapeno cornbread one (that doesn't look too brown to me!) and the tomato tart. There are some really yummy tomatoes around now and that looks fab! 
Muchas gracias!
Muchas gracias!
Mary Beth, I have made that tart before...I can't remember where I found it...I think an entertaining book called simple gatherings or something like that. Anyway, seeing your picture brought back memories. I used to make it all of the time, until one day when I was going to take it out of the oven, I somehow caught the edge of the pan on the oven rack and flipped the tart upside down. I had cheese, tomatoes, and tart crust EVERYWHERE. It got on the oven door, floor, and ceiling. The cheese somehow slipped down in between the hinges on the bottom of the door and solidified along the door seal...it was such a mess. I was finding pieces of that tart for months afterwards. I actually have a picture somewhere of what the oven looked like post tart-bomb.
It's like looking in your soup and finding a whole different alphabet.
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California Girl
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Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin
Another explosion story: Many, many years ago, my mom was making kale in her pressure cooker. Something happened to the cooker and the lid flew off, spewing hot kale everywhere! She and dad were cleaning kale off of the ceiling, walls and cabinets for years. Thankfully, no one got hurt. Pressure cookers are DANGEROUS!
Marcia (Mrs. Pete)
Missing St. John. As always.
Missing St. John. As always.
Same thing happened to me.California Girl wrote:LOL Becky! That story reminds me of when I gave my friend some sourdough starter and she let it sit too long and it exploded! She was cleaning sourdough starter off her ceiling, walls, appliances, etc. What a mess!
DH was suspicious about the whole concept of the starter.
When it exploded, he said something like "I know that would be nothing but trouble"
I also over-basted a duck one time and caused a huge blue ball-o-flame to blow the oven door open.
Yeah, let's all go out to dinner tonight!mbw1024 wrote:the kitchen is deadly, face it! we should all stay out of it! LOL
I actually started a fire in my kitchen on Sunday. I had a pot of boiling water going on a high flame, and behind that burner I was searing scallops, again on a high flame. Some of the fat from the scallop pan sizzled out and went into the flame for the pasta pot. It created a huge line of flame from one burner to the other and then up to the hood range. This is why I have a fire extinguisher next to my stove!!
Luckily though, I was able to get the fire out and dinner turned out very tasty.
<a href="http://www.flickr.com/photos/28539958@N00/3851494137/" title="fra diavolo by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2428/385 ... ee43a6.jpg" width="500" height="375" alt="fra diavolo"></a>
(hmm...it looks like whoever got this plate didn't get any of the offending scallops!)
It's like looking in your soup and finding a whole different alphabet.
