from newsday
Mutu
This refreshing cocktail from Manhattan's Union Square Cafe is named for Florentine soccer star Adrian Mutu. The recipe is published in "Mix Shake Stir" (Little, Brown).
Ingredients
3 ounces Vernaccia or other crisp white wine
1 ounce St-Germain elder-flower liqueur
1/2 ounce limoncello
Soda water, to taste
Fresh mint leaves, for garnish
Fill a tall glass with ice. Add the white wine, elderflower liqueur and limoncello. Top with soda water and stir. Garnish with mint leaves. Makes one drink.
from the chicago tribune
Deviled eggs with smoked trout salad
Prep: 25 minutes
Makes: 12 deviled eggs
Ingredients
6 hard-cooked eggs, peeled
6 ounces smoked trout, boned, shredded
¼ cup diced tomato
1 tablespoon each: sour cream, mayonnaise, minced fresh chives
1 ½ teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon pepper
Dash hot sauce
Halve the eggs lengthwise, removing and reserving yolks. Place trout in a mixing bowl; add remaining ingredients; mix lightly with a fork.
Spoon filling into whites. Place a few yolks into a mesh sieve; garnish eggs by pressing yolks through sieve while holding it over the eggs.
Nutrition information
Per serving: 76 calories, 58% of calories from fat, 5 g fat, 1 g saturated fat, 118 mg cholesterol, 1 g carbohydrates, 7 g protein, 39 mg sodium, 0 g fiber.
Thai Coconut Chicken
Prep: 25 minutes
Marinate: 8 hours
Cook: 20 minutes
Makes: 6 servings
Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.
Ingredients
4 cloves garlic, chopped
1 can (13 ½ ounces) coconut milk
1 to 3 small chilies, stemmed, seeded, finely chopped
1/3 cup toasted sesame oil
¼ cup chopped each: cilantro, Thai purple or regular basil, green onions
¼ cup finely chopped lemongrass (tough outer leaves removed)
3 tablespoons grated galangal or ginger root
2 tablespoons each: fish sauce, dark brown sugar
Grated zest of 1 lime
Juice of 4 limes
1 chicken, 4 to 6 pounds, cut into 8 pieces
Combine all ingredients except chicken in a large, food storage bag. Add the chicken pieces; seal bag. Turn to coat chicken on all sides. Marinate the chicken overnight in the refrigerator, 8-24 hours.
Prepare a grill for medium-high heat. Remove the chicken from the marinade; grill on an oiled rack until the juices run clear or a thermometer inserted in thickest piece reads 165 degrees, 20-30 minutes. Place chicken on a platter; let rest 2 minutes before serving.
Nutrition information
Per serving: 432 calories, 50% calories from fat, 24 g fat, 9 g saturated fat, 48 g protein, 3 g carbohydrates, 147 mg cholesterol, 252 mg sodium, 0 fiber
New Nicoise with lemon dressing
Preparation time: 15 minutes
Cooking time: 12 minutes
Yield: 4 servings
Ingredients
12 grape tomatoes, quartered 1/2 teaspoon salt 2 cloves garlic, minced 1/4 cup freshly squeezed lemon juice Freshly ground pepper 7 tablespoons extra-virgin olive oil 3/4 pound sugar snap peas 1/2 cup orzo 1 bag (12 ounces) baby lettuces 20 Nicoise olives 1 package (8 ounces) albacore tuna, drained, flaked 1 cucumber, halved, sliced 6 leaves fresh basil, cut in fine shreds
Heat a large saucepan of water to a boil over high heat. Meanwhile, place tomatoes on a plate; sprinkle with 1/4 teaspoon of the salt. Set aside. Whisk garlic, lemon juice and remaining 1/4 teaspoon of the salt together in a small bowl. Slowly whisk in 6 tablespoons of the olive oil until smooth. Set aside.
Add sugar snap peas to the boiling water; return to a boil. Cook until crisp-tender, about 4 minutes. Transfer to a bowl with a slotted spoon. Set aside.
Reheat the water to a boil; add orzo. Cook until just tender, about 7 minutes. Drain; rinse under cold running water until cooled. Drain. Toss with remaining 1 tablespoon of the olive oil in a medium bowl.
Divide lettuce among 4 large plates. Arrange the tuna in the center; add tomatoes, sugar snap peas, orzo, olives, tuna and cucumber around the edges of the lettuce. Drizzle each serving with some of the dressing. Sprinkle each with basil.
Nutrition information per serving: 452 calories, 55% of calories from fat, 28 g fat, 4 g saturated fat, 24 mg cholesterol, 31 g carbohydrates, 20 g protein, 892 mg sodium, 5 g fiber
from the los angeles times
Artichokes Braised in White Wine With Lemon, Garlic and Thyme
Yield: 4 servings as a side dish
Ingredients
12 small prepared artichokes (trimmed and placed in lemon water)
2 tablespoons olive oil, divided use
1 outside clove of garlic, peeled and thinly sliced
1/2 cup dry white wine
Zest of 1 lemon
4 stems of fresh thyme
1 tablespoon butter (optional)
Heavy pinch of salt and freshly ground pepper
Remove artichokes from lemon water and drain well. Warm 1 tablespoon olive oil in large saute pan over medium heat. Cut artichokes lengthwise and add to pan. Add garlic and cook, stirring, for 5 minutes. Add wine, lemon zest and thyme. Cover pan for 2 to 3 minutes, then uncover and cook until liquid is almost gone, another 3 to 5 minutes.
Remove thyme stems (most of the leaves will remain). Reduce heat to low and add remaining tablespoon of olive oil and butter, if desired. Season with salt and pepper and toss to coat. Perfectly accompanies grilled salmon or spring lamb.