hankook park: August 2007

from the baltimore sun

Peach guacamole

Makes about 2 cups

Ingredients

2 ripe avocados, halved, pitted, peeled
1/4 cup finely chopped white onion
1 serrano chile, minced (seeds optional)
1 1/2 Tbsps. fresh lime juice
3/4 tsp. kosher salt
1 ripe peach, peeled and diced
1/2 cup quartered, seedless green grapes

Combine avocados, onion, chile, lime juice and salt in a bowl and mash with fork until avocado is mashed but still somewhat chunky. Stir in peaches and grapes. Serve with tortilla chips.

Adapted from "The Gourmet Cookbook."

Per serving: 24 calories, 0 grams protein, 2 grams fat, 0 grams saturated fat, 2 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 46 milligrams sodium.

~

from the chicago tribune

Grilled salmon with Thai salsa

Preparation time: 30 minutes
Cooking time: 8 minutes
Yield: 8 servings

Adapted from a recipe by Mary Risley of Tante Marie's Cooking School in San Francisco.

Ingredients

1 salmon fillet (about 3 pounds) cut into 8 pieces
1/2 tsp. salt
Freshly ground pepper
1 cup peanut oil
1/3 cup rice wine vinegar
1/4 cup each: light soy sauce, light corn syrup
1/2 cup fresh lime or lemon juice
10 cloves garlic, minced
8 green onions, chopped
2 hot red peppers, minced
1 piece (2 inches long) fresh ginger, grated
1 cup unsalted dry-roasted peanuts, chopped
3/4 cup chopped cilantro
1/2 cup chopped mint

1. Prepare a grill for high heat. Season the salmon with salt and pepper to taste; rub with 1 tsp. of the peanut oil. Set aside.

2. Combine the vinegar, soy sauce, corn syrup, lime juice and remaining peanut oil in a medium bowl; set aside. Combine the garlic, green onions, red peppers, ginger, peanuts, cilantro and mint in another bowl.

3. Grill the salmon until lightly colored on one side, about 2 minutes; turn. Grill until almost cooked through, about 8 minutes. Transfer to a platter; set aside. Combine the vinegar mixture with the vegetable-herb mixture; serve over the salmon.

Nutrition information per serving: 671 calories, 65% of calories from fat, 50 g fat, 8 g saturated fat, 107 mg cholesterol, 16.8 g carbohydrates, 44 g protein, 694 mg sodium, 2.3 g fiber.

~

from the los angeles times

Grilled blue cheese and pear sandwich

Total time: About 25 minutes
Servings: Makes 2 sandwiches

Note: Raisin brioche is available from La Brea Bakery; you can substitute any good-quality raisin bread. Bleu des Basques cheese is available from Nicole's Gourmet Foods in South Pasadena, the Cheese Store of Silverlake and the Cheese Store of Beverly Hills.

Ingredients

4 slices raisin brioche
2 Tbsps. salted butter, melted
4 ounces firm but mild blue cheese, such as bleu des Basques, crumbled
1 pear, slightly under-ripe, cored and thinly sliced
Chestnut honey for drizzling, optional

1. Heat a cast-iron pan or griddle over low heat. Brush one side of each bread slice with melted butter.

2. Spread half of the cheese evenly over the unbuttered side of two slices of the bread. Place a single layer of the pear slices over the cheese, then top with the remaining cheese. Place the remaining bread on top of each sandwich, buttered-side up.

3. With a spatula, place one of the sandwiches into the heated pan and weight it with a second heavy pan or a steak weight. (If your pan is large enough, cook both sandwiches; otherwise, cook them one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip the sandwich, weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

4. Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately with a drizzle of chestnut honey, if desired, on the plate.

Each sandwich: 524 calories; 18 grams protein; 48 grams carbohydrates; 5 grams fiber; 31 grams fat; 18 grams saturated fat; 73 mg. cholesterol; 1,122 mg. sodium.