chop A Culinary Playground

Calamari Salad - A great way to start off the New Year

I served this salad for Christmas dinner but it is a great way to start the New Year because it is so light.

 

Serves 4

1 Pound calamari, rings and tentacles, cleaned

1/2 Yellow bell pepper, sliced

1/2 Red bell pepper, sliced

1/2 Orange bell pepper, sliced

1/2 Red Onion, sliced

1/4 Cup Italian parsley, chopped

2    Cloves garlic, minced

1/2 Cup extra virgin olive oil

1/4 Cup red wine vinegar

1   Lemon, juiced

Salt and pepper

Quickly cook calamari in salted boiling water.  It should only cook for one minute.

Refresh in a ice bath and drain.

Toss with the rest of the ingredients.

Served chilled.

A Great Idea for Leftover Turkey - Tamales

Easy Butternut Squash Salad

As most of my readers know I try to use whole, unprocessed, local, organic food in my everyday cooking. But I am not perfect and when I am short on time I will used a prepared food.  This salad uses, precut butternut squash and Wholesome Fruit and Nut Medley from Costco, and is the closest I am going to get to Sandra Lee.  It is great for Thanksgiving.

Serves 4

1   Package of prepeeled and precut butternut squash

3   Tablespoons extra virgin olive oil

2   Teaspoons chipolte chile powder

1    Teaspoon ancho chile powder

1/2    Teaspoon cinnamon

1 1/2 Cups Fruit and Nut Medley (walnuts, hazelnuts,

      pistachio, dried cranberries and raisins)

1    Satsuma Mandarin, juiced

1    Tablespoon chives, chopped

1     Teaspoon, dried thyme

 Salt and Pepper

Toss squash with olive oil, chile powders and cinnamon.  Place on baking sheet and bake at 400 degrees for about 25 minute or until fork tender and caramelized.   Cool down and toss with nuts and fruit, satsuma juice, chives, thyme and salt and pepper.  Serve at room temperature.

Poha Berry Gin Fizz

Poha Berries (Capped Gooseberries) are such a treat.  

They grow on the island of Hawaii and are prized for making jam. They have a husk like a tomatillo.  I came upon a pint of them and thought they would make a nice cocktail because of the tart yet slightly sweet.

1     Cup Poha Berries, husked and rinsed

1     Shot Gin ( I prefer Hendricks)

       Seltzer water

       Crushed ice

Puree Poha Berries in a blender.  Strain seeds out.   Fill a glass with ice add two tablespoon of Poha puree,  gin and seltzer.

Enjoy!

Tomato Vodka Salad

Several years ago I tore a recipe out of a magazine for cherry tomatoes macerated in vodka.  I always wanted to make it for a catering job but never did because of the tedious task of  peeling the tomatoes.  I have long lost the recipe.  This year I seem to have a lot of cherry tomatoes in the garden from some rogue plants and I decide to try to make this tomato and vodka salad.

This salad would be great for brunch or a hot summer afternoon.

Cherry Tomato and Vodka Salad

serves 8

2 pints cherry tomatoes

2 cups vodka

  Coarse grain sea salt (I used Hanepepe Alae

  from our friend's salt bed) 

  Fresh basil, jullienned

Put a pot of water to boil.  Cut a X on the bottom of the tomato.  Do not cut too deep, just cut the skin.  Place in boiling water for 15 seconds, drain and place in an ice bath. Peel skin off. Place in container with vodka and basil. Macerate for 3 - 10 hours.  Drain (vodka can be used for Bloody Marys) Place tomatoes in individual glasses and top with sea salt.

This would also be excellent with some Buratta Cheese

Gazpacho Bar A Fun Summer Entertaining Idea and a Contest

For a great casual summer party, outside have a gazpacho bar.  It is cool and refreshing and lets your guests pick and choose what they want in their gazpacho.

 

Items for gazpacho bar:

Tomato Puree – I made my puree fresh with basil and garlic.  I had two types made with beautiful Big Wave Tomatoes red and yellow tomatoes. If you don’t have time or the tomatoes are not in season you can use a bottled puree.  There are some excellent brands from Italy.

Bowls of diced cucumber, avocado, and red onion.

Spicy grilled shrimp.  Scallops or calamari would be excellent also.

What else would you add???

Now for the contest, just leave a comment and we will randomly select some one to win a Hawaii Farmer’s Market Cookbook and a Cooking with Les Dames D’Escoffier Cookbook.

Contest ends on July 15 2009.  You may only enter one time.

Aloha

Fourth of July 2009

 We spent the holiday over at a friend's house and enjoyed wonderful delights from their wood burning oven.

Jicama Stars

 Brick Oven Seared Rib Eye

 

 Potato and Truffle Oil Pizza

 

Prime Rib and Horseradish Pizza

 

 

 

 

Fresh Lilikoi Juice

 

Would you like a lychee??