Archive for the ‘Lunch’ Category

Father’s Day Brunch Recipe: Tortilla Española

Friday, June 13th, 2014 Comments Off on Father’s Day Brunch Recipe: Tortilla Española
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Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

Ingredients:

  • 4 tablespoons Spanish olive oil, divided
  • ?4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8”)
  • 2 teaspoon kosher salt?1 onion, cut in half and sliced very thin?2 garlic cloves, crushed
  • 6 large eggs
  • 2 teaspoons dry grill rub or seasoning
  • Freshly ground pepper to taste
  • Roasted red pepper strips, purchased or homemade

1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin

2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.

3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.

4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.

5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.

6) ?Add crushed garlic and sauté for 2 minutes.

Turn off flame and set aside.

7) ?Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.?Add 1 tablespoon of oil to skillet.

9) Pour egg and potato mixture into heated skillet. ?Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.

10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.

11) Add ground pepper to taste.?Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

Happy Father’s Day to all the dads out there! Enjoy!

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Pick This for Your Picnic: Chicken Salad with Toasted Pecans and Grapes

Sunday, August 5th, 2012 Comments Off on Pick This for Your Picnic: Chicken Salad with Toasted Pecans and Grapes
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Chicken Salad

Chicken Salad

What are your favorite picnic foods? I seem to end up favoring chicken salad as one of the items on our picnic list. Our latest picnic also included a fabulous corn and tomato salad with basil vinaigrette.

We also enjoy grapes and other fresh fruit, cut up for easy serving, a selection of cheeses and crackers and a baguette. Perfect desserts for picnics include brownies, cookies, or lemon bars.

The latest chicken salad was a big hit and is captured in the recipe below:
Chicken Salad with Toasted Pecans and Grapes
4 organic skinless, boneless chicken breasts, grilled
1 cup toasted, chopped pecans
2 celery ribs, chopped
1 roasted red bell pepper, skinned and chopped
2 cups seedless grapes, halved
1/2 cup red onion, finely chopped
2 tablespoons tarragon, finely chopped
Juice of one lemon
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper

Toss together all ingredients and chill. Serve with fresh baguette.


Grilled Corn and Tomato Salad

5 ears corn, grilled and husked (we soak the corn in water and grill in the husk, then husk and put back on the grill for a bit of browning)
1 1/2 cups red, orange and yellow heirloom cherry tomatoes
1/2 finely chopped jalapeña

Vinaigrette:
1/2 cup packed basil leaves
1 tablespoon champagne vinegar
2 teaspoons country Dijon mustard
2 teaspoons white truffle honey
3 tablespoons olive oil

Prepare the vinaigrette in food processor, processing all ingredients except olive oil until the basil is finely chopped. Slowly add the olive oil through the feed tube.

Mix all ingredients together and toss with vinaigrette. Chill until ready to eat.

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