from the chicago tribune
Coriander-crusted grilled halibut steaks with fresh tomato-mint chutney
Preparation time: 20 minutes
Cooking time: 11 minutes
Yield: 4 servings
This recipe is adapted from "Grill It! Recipes, Techniques, Tools," by Chris Schlesinger and John Willoughby, who write that the dish can be adapted to "other white-fleshed fish, such as haddock, hake or cod."
Fish ingredients
1/2 cup freshly cracked coriander seeds
1 Tbsp. coarse salt
2 tsps. freshly cracked white pepper
4 halibut steaks, about 1-inch thick
2 Tbsps. olive oil
Chutney ingredients
2 ripe tomatoes, each about the size of a baseball, cored, diced
1/3 medium cucumber, diced
Juice of 2 lemons
1/2 cup chopped fresh mint
1 piece (about 2 inches long) ginger root
1 Tbsp. toasted sesame oil
1 Tbsp.spoon minced fresh chili pepper of your choice
1/2 tsp. coarse salt
Freshly cracked black pepper
1. Prepare a grill for medium heat. For fish, mix the coriander seeds, salt and white pepper in a small bowl. Rub the halibut with the oil; coat both sides with the coriander mixture, pressing gently so that it adheres.
2. Grill the fish, turning once, until firm when pressed and opaque throughout, about 5 minutes per side. Transfer to a platter.
3. For the chutney, mix together the tomatoes, cucumber, lemon juice, mint, ginger, sesame oil, chile pepper of choice, salt and pepper in a medium bowl. Spoon a Tbsp. over each steak; pass remaining chutney on the side.
Nutrition information per serving: 224 calories, 55% of calories from fat, 14 g fat, 2 g saturated fat, 61 mg cholesterol, 9 g carbohydrates, 19 g protein, 1,124 mg sodium, 4 g fiber.
Grilled eggplant and chickpea salad
Preparation time: 20 minutes
Cooking time: 15 minutes
Standing time: 30 minutes
Yield: 4 servings
"Eggplant and chickpeas are used together all the time in Middle Eastern cooking," writes Bobby Flay in his new book "Grill It!" "The salad is good enough on its own, but you could add some crumbled feta to the mix to really put it over the top. This salad is one to make in advance (or hope for leftovers), as because it gets better and better the longer it sits in the refrigerator."
Ingredients
3 Japanese eggplants, halved lengthwise
1 each: red bell pepper, yellow bell pepper
1/4 cup plus 2 Tbsps. canola oil
1/8 tsp. salt
Freshly ground pepper
1 can (15 1/2 ounces) chickpeas, drained
1 small red onion, halved, thinly sliced 1/2 cup kalamata olives, pitted, coarsely chopped
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 tsp. red chili flakes
2 Tbsps. each, finely chopped, fresh: mint leaves, cilantro leaves
1. Prepare a grill for high heat. Brush the eggplants and bell peppers with the canola oil on all sides. Season eggplants with salt and pepper to taste. Grill the eggplants and peppers, turning, until slightly charred bell peppers are charred on all sides, 10-15 minutes.
2. Transfer the eggplant to a plate or board; cut each half crosswise into 1/2-inch-thick slices. Set aside. Transfer the peppers to a bowl; cover with plastic wrap. Set aside 10 minutes; peel, seed, thinly slice peppers.
3. Combine the eggplant, peppers, chickpeas, onion, and olives in a large bowl. Add the lemon juice, olive oil, chili flakes, mint and cilantro, stirring to combine. Cover; let sit at room temperature 30 minutes or refrigerate at least 8 hours and up to 2 days. Season with more salt if needed.
Nutrition information per serving:567 calories, 58% of calories from fat, 38 g fat, 4 g saturated fat, 0 mg cholesterol, 52 g carbohydrates, 10 g protein, 558 mg sodium, 19 g fiber.
Self-absorbed pasta
Serves four
Ingredients
2 onions
1/4 pound fingerling potatoes
2 tomatoes
1 clove garlic
1 bunch scallions
1 small bunch basil
4 Tbsps. butter
1/2 cup extra-virgin olive oil
5 or so cups chicken broth
14 ounces penne or other mid-sized pasta
Coarse salt and freshly ground black pepper
3/4 cup grated parmesan
1. Prep: Finely chop onions. Cut potatoes into 1/4-inch thick coins. Peel, seed, core and dice tomatoes. Chop garlic. Slice scallions on diagonal into 1-inch spears. Sliver basil leaves. Now you're ready.
2. Bronze: In a large skillet set over medium heat, melt butter into cup of the oil (reserve the rest). Add onions and potatoes. Cook, stirring gently, until golden, 10 minutes.
3. Heat: In a medium saucepan bring broth to a boil, lower heat; keep hot.
4. Infuse: Keeping skillet over medium heat, stir raw pasta into onion mixture. Season lightly with salt and pepper. Add tomatoes, garlic and cup hot broth. Cook, stirring gently, until nearly all the liquid has been absorbed. Add scallions and another 1/2 cup broth. Continue cooking, adding stock by the half-cup, maintaining a little liquid in the pan at all times, until just tender, 25 minutes. Stir in basil, 3 Tbsps. oil and 1/2 cup cheese.
5. Serve: Season with salt and pepper, as needed. Scoop pasta into shallow bowls. Drizzle with remaining oil and shower with remaining cheese, if you like.
Provenance: Chef Alain Ducasse created this recipe, which has circulated through daily, blog and hearsay. I changed little, save for keeping the skins on the potatoes, which helps them hold their shape. Ducasse tosses in the basil stems during the long stir, but I found them too sneaky to retrieve later.
from the los angeles times
Spinach and papaya salad
Total time: About 20 minutes
Servings: 6 to 8
Ingredients
2 bunches young, tender spinach, stems removed
1 medium papaya
3 Tbsps. red wine vinegar
1 Tbsp. roughly chopped shallot
1 Tbsp. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 cup peanut or canola oil
Salt to taste
1/2 cup coarsely chopped salted cashews
1. Wash the spinach well and dry thoroughly. Tear the leaves into bite-size pieces and place in a large salad bowl.
2. Cut the papaya in half and scrape out the seeds, reserving 1 1/2 Tbsps. Peel the papaya and cut it lengthwise into quarters, then crosswise into slices about one-fourth-inch thick. Add to the spinach and toss.
3. Combine the vinegar, shallot, sugar, mustard and Worcestershire sauce in a blender. Blend the mixture thoroughly. With the blender running on low speed, add the oil and blend until emulsified. Add the papaya seeds and blend until they are coarsely chopped. Season with one-fourth tsp. salt, or to taste.
4. Toss the salad with half the dressing. Add more to your taste. Sprinkle with the cashews and serve.
Each serving: 138 calories; 2 grams protein; 9 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 152 mg. sodium.
Brazilianesque black bean salad
Total time: 15 minutes, plus chilling time
Servings: 6 to 8
Ingredients
2 cups cooked, drained black beans (canned are fine, just rinse off the salt)
2 Tbsps. minced white onion
3 Tbsps. chopped fresh cilantro
3 Tbsps. fresh lime juice
5 Tbsps. best-quality olive oil
1 tsp. ground cumin
Salt
Freshly ground black pepper
1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice
1 cup diced hearts of palm
1 cup grape tomatoes, quartered lengthwise
1 medium ripe Hass avocado, peeled, seeded and diced
1. In a mixing bowl, combine the beans, minced onion and cilantro. Add the lime juice, oil and cumin and mix well. Season with a scant one-half tsp. salt and scant one-fourth teaspoon pepper, or to taste.
2. Stir in the red bell pepper, hearts of palm and grape tomatoes. Cover and chill 1 hour.
3. Just before serving, stir in the avocado. Taste and adjust the seasoning if necessary.
Each serving: 183 calories; 5 grams protein; 15 grams carbohydrates; 6 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 82 mg. sodium.