The Star of the Show

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

From: Bon Appétit | June 2009 by Jill Silverman Hough

Later in the summer, you can use eggplant in place of the portobellos.

Makes 4 servings

Ingredients:

1/2 cup purchased pesto 1/4 cup mayonnaise 4 sourdough, whole grain, or ciabatta rolls, split horizontally 4 portobello mushrooms, stemmed, dark gills scraped out Olive oil Roasted red peppers from jar, drained 4 cups arugula (about 2 ounces) 4 slices provolone cheese

Preparation:

Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

 

 

 

Gingered Stir-Fry with Shrimp and Snow Peas: Food and Wine Magazine

INGREDIENTS

1/2 cup chicken stock or low-sodium broth

2 tablespoons low-sodium soy sauce

1 teaspoon Chinese chile-garlic sauce

1 teaspoon cornstarch

2 tablespoons vegetable oil

1/4 cup fresh ginger, cut into fine matchsticks

1/2 pound snow peas

1 pound medium shrimp, shelled and deveined

4 small scallions, thinly sliced on the diagonal

Steamed rice, for serving

DIRECTIONS

1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.

2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp- tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

 

3 Types of Fish, 3 Ways

Broiled Tilapia with Mustard-Chive Sauce

By: Giada De Laurentiis

Ingredients

Fish:

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 
  

Sauce:

• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Grilled Tuna with Herbed Aïoli

Bon Appétit | July 2003

1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons dried tarragon 2 large garlic cloves, finely chopped 1/3 cup mayonnaise 4 7-ounce tuna steaks (each about 1 inch thick) Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve. Lang Salmon Combine in the pan: 3 large cubes of butter at room temperature (or the whole stick, why not?!) 1 T. minced garlic juice from 1 lemon 3 T. fresh parsley, chopped splash of dry white wine Heat on medium stirring for approx. 10 min. Salmon: Sprinkle generously with sea salt and lemon pepper. Place in your pan skin side down. Cook, covered, on medium for approx. 20-25 min. until it flakes.