Southwest Corn, Mango & Black Bean Salad

My sister Tracy is going on a camping trip and asked if I had a salad idea that will travel well. I thought my Southwest Corn, Mango & Black Bean Salad would do the trick. This is one of the most colorful salads you'll ever see... yellow, red, white, purple, orange, green, and brown. It's also one of those concoctions that gets better the longer the ingredients are sitting together. You can easily stash it in a tupperware dish and throw it in a backpack or cooler.

For those of us that prefer a less rustic experience, try it at home with a mesquite rubbed chicken breast.

Southwest Mango, Corn & Black Bean Salad

Ingredients

• 2 teaspoons canola oil

• 1 1/2 cups corn kernels (from 3 ears)

• 1 1/2 tsp Club House seasoning - Spicy Mesquite or similar flavour

• 1 large ripe mango (about 1 pound), peeled and diced

• 1 15-ounce or 19-ounce can black beans, rinsed

• 1/2 cup chopped red onion

• 1/2 cup diced red & yellow bell pepper

• 3 tablespoons lime juice

• 2 tablespoons honey

• 1 jalepeno, seeds and ribs removed

• 1 small canned chipotle pepper in adobo sauce, drained and chopped

• 1 1/2 tablespoons chopped fresh cilantro

• 1/4 teaspoon ground cumin

• 1/4 teaspoon salt

Directions

Heat oil in a large nonstick skillet over medium. Add corn and cook, stirring, about 30 seconds. Sprinkle with Club House seasoning and sauté for 5 minutes, then remove from heat and allow to cool. Transfer the corn mixture to a large bowl. Stir in diced mango, beans, onion, jalepeno, red & yellow bell peppers, lime juice, honey, chipotle, cilantro, cumin, a couple shakes of the Club House seasoning and salt.

The Oakville Salad

Asian Pear, Smoked Almond & Walnuts, Crumbled Blue Cheese in a Raspberry Balsamic Vinaigrette ... a.k.a. The Oakville Salad

I know the title is a mouthful, but I don't know what to call this salad. How about the "Oakville Salad"? Okay, sounds good.

We make variations of this salad all summer long. To us it's like having dessert with your dinner. Essentially, it's a mixed green salad with any fruit and nut combination, some savory cheese and a sweet/tangy vinaigrette.

For the Oakville Salad, I used almond and walnut that I had hickory smoked (I stash them in the freezer for safe-keeping), some diced Asian Pear, crumbled blue cheese and a vinaigrette made from raspberry balsamic vinegar. It's served here with a Cajun Rubbed Center-cut Chop. The heat of the Cajun rub is perfectly balanced by the creamy blue cheese and juicy crunch of the asian pear. Give it a try!

Lasagna Rolls

What if you feel like a nice lasagna, but don't have the time or energy to prepare an entire tray? Here's a quick way to enjoy all of the lasagna flavors in a quicker, rolled up version. I made a béchamel with skim milk, then coated a glass baking dish. Then I piled a light ricotta/spinach/parmesan filling onto a cooked lasagna noodle and rolled it up. Once I had 6 of those I placed them in the dish on top of the béchamel, then ladled on some marinara sauce, light mozzarella and a bit of parmesan reggiano. In 20 minutes you've got a nice gooey lasagna dish, that's low cal and satisfying.

This was based on a recipe shown on Giada De Laurentis' "Everyday Italian"

Lasagna Rolls

Sauce:

• 2 tablespoons unsalted light butter

• 4 teaspoons all-purpose flour

• 1 1/4 cups skim milk

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container skim milk ricotta cheese

• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

• 1 cup plus 2 tablespoons grated Parmesan

• 1 large egg, beaten to blend

• 3/4 teaspoon salt, plus more for salting water

• 1/2 teaspoon freshly ground black pepper

• 1 to 2 tablespoons olive oil

• 12 uncooked lasagna noodles

• 2 cups marinara sauce

• 1 cup shredded light mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the light butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the skim milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the light ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.

Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Spray a 13-by-9-by-2-inch glass baking dish with some Pam. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, on top of the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Apple & Shallot Stuffed Pork Chops with Brandied Cherry Sauce

These chops are a fresh take on pork chops and apple sauce. You can have them with or without the brandied cherry sauce... but we recommend you try it with!

Apple & Shallot Stuffed Pork Chops with Brandied Cherry Sauce

APPLE STUFFED PORK LOIN

4 Boneless Pork Loin Chops

1 tsp. salt

Dash of ground ginger

Dash of ground cloves

BRANDIED CHERRY SAUCE

1 (15-ounce) can whole black pitted cherries in natural juices, drained

2 rounded spoonfuls sugar - for fresh cherries only

Salt and pepper

2 tablespoons extra-virgin olive oil

Splash of brandy

1/2 cup chicken stock

2 tablespoons butter, cut into pieces

APPLE SHALLOT STUFFING

1/2 cup thinly sliced shallots

2 green apples, grated or chopped

2 tbsp. soft butter

2 tbsp. brown sugar

1 tbsp. mustard

Mix all ingredients for stuffing and set aside.

Make slits in loin, deep enough for filling. Rub pork loins with salt, ginger and cloves. Place in roasting pan and spoon stuffing into pockets in loin. Bake at 350 degrees for 33-40 minutes or until internal temperature is 160*. Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place roasting pan back on stove over medium heat. Add a tablespoon extra-virgin olive oil. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and pour down over chops.

Marsala Onion Jam

Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. The wine produced for export is universally a fortified wine similar to port. I use it a lot in sauces and reductions.

You'll want to add these sweet and tart onions to your favorite panini’s, burgers and sandwiches. The sweet Marsala wine, butter and thyme combination perfectly balances out the tart onions and red wine vinegar. Cook the mixture just until the liquid evaporates and there is some spongy crunch left in the onions - don’t caramelize them. If you don’t have any Marsala wine on hand, go get some! (or use a fruity pinot noir). Cheers.

Onion Jam with Marsala Wine

DIRECTIONS

In a skillet, heat the oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the red wine, vinegar, honey and thyme and simmer, stirring, until the liquid has evaporated, 15 minutes. Season the onion jam with salt and pepper; discard the thyme.

INGREDIENTS

2 tablespoons extra-virgin olive oil

1/2 large red onion, thinly sliced

Kosher salt

1 cup dry red wine

2 tablespoons red wine vinegar

2 teaspoons honey

1 thyme sprig

Grilled Potato Salad with Peppers and Onions

This is a hearty salad to have on the side with your favorite grilled meat (sirloin kebabs are shown above). Make sure to add the grilled veggies to the vinaigrette while they are still very warm so they mellow out the flavour of the dressing. When you are about to serve, toss in the toasted croutons. Their crunch gives the salad a nice contrast in texture. Enjoy!

Grilled Potato Salad with Peppers and Onions

2 pounds potatoes, boiled just under tender

Canola oil

Sea salt and freshly ground black pepper

1/4 cup sherry vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 teaspoon smoked paprika

2/3 cup olive oil or to taste

1 each red, yellow and orange bell peppers, grilled, peeled and seeded

2 red onions grilled

1/4 cup croutons

Directions

Preheat grill over high heat.

Brush potatoes with canola oil, season with paprika, salt and pepper and grill until slightly charred.

Whisk the vinegar, honey and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste.

Add the potatoes to the vinaigrette, then add the peppers, onions, and toss to combine.

Chicken Piccata

... otherwise known as "Chicken with Lemon Sauce"

This is a tasty chicken dinner that reminds me of what dinner in Sicily must be like. Fresh squeezed lemons from the grove, some briny capers reminding you of the sea, and some chicken stock reduced into in a buttery sauce. I stole this one from Giada from the Food Network... the only difference I made to her recipe was adding a touch of honey to balance out the lemon juice in the reduction. If you wanted to you could substitute the lemon for a tart white wine, maybe a ripe sauvignon blanc. Just make sure it's good one... because bad wine in the sauce makes for a bad sauce. Serve it with a side that is light because these flavours are strong. I used some jasmine rice with peas...

Chicken Piccata

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

One Last Winter Dinner: Roast Turkey Breast with Wild Mushroom Risotto

I know we're getting into BBQ season but tonight I made one last winter dish: roast turkey breast with a wild mushroom risotto. The turkey has an onion, parsley, garlic, butter, marjoram, thyme mixture stuffed under the skin. I basted it with one of my infused olives oils- orange peel, rosemary, thyme and red pepper flake.

Here is the prep for the herb rub:

Chop 1 small onion and put it into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from a lemon in thin strips. Add the lemon zest to the food processor. Chop the onion and lemon zest until fine. Add the 1/4 c sage, 1/4 c parsley, 2TBSP olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Separate the skin from the turkey breast and stuff in the herb mixture.

The risotto recipe was adapted from Epicurious.com:

Wild Mushroom Risotto

5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms, rinsed

2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

A Summer Preview: Barbecued Country Pork Rib Roast

Since spring is in the air, I thought it was a good time for a summer preview... so why not start with the king of BBQ meat... pork!

I coated a Country Pork Rib Roast with a spicy pepper rub, then seared it on all sides on the BBQ. Once it got nicely browned I took it off and finished it with chipotle bbq sauce and put it in the oven for about 1/2 an hour until the internal temp was 170℉. I served it with some sage stuffing and peas.

Barbecued roast... give it a try!

Olive Garden's Siena Sauce

I recently found a great sauce on the Olive Garden's website. Since we love savory flavors here, I knew the roasted red pepper, kalamata and green olive sauce would be a big hit. It's not as salty as it sounds - red peppers really lighten it up.

I served the sauce over penne and garnished it with italian Piave cheese and freshly torn basil with a side of toasted Tuscan bread.

A link to the Olive Garden recipes is here. Let me know if you see anything you like.