Grilled Asparagus Salad with Fried Eggs, food and wine

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1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
kosher salt and freshly ground pepper
1 pound medium asparagus, trimmed
2 tablespoons unsalted butter
6 large eggs
6 cups baby arugula
3/4 cup freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)

  • In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
  • Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
  • Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
  • In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.

beer-cheese pimento – from being dead is no excuse

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8 oz. grated extra-sharp cheese *
8 oz. red rind cheese (colby) or mild American cheese, grated *
2 cloves fresh garlic
1-1/2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/2 Tbsp. dry mustard
1/2 cup beer (not “lite”)
Several splashes of Tabasco
4 oz. jar diced pimientos
Mayonnaise to taste and to make spreadable +/- 2 tbsp.

Using a food processor, blend the above ingredients.  Chill.  This always improves with age.  Makes 1 quart.

First time I made this is used 1/2 tbsp salt it was WAY TOO MUCH, try starting with 1/4-1/2 tsp.  if it is too salty add 2 tbsp sour cream and more tabassco

NOTES: *  I used 16 oz sharp cheddar and it was fine.

Best Bloody Marys, A PureWow Original Recipe

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2 celery stalks, chopped
4 cups tomato juice
1 tablespoon horseradish
1/4 cup lemon juice
1 teaspoon freshly ground black pepper
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco (or more, to taste)
1 3/4 cups vodka
Celery stalks, for garnish
Lemon wedges, for garnish

1. In a blender or food processor, puree the celery, tomato juice,
horseradish and lemon juice until well combined.
2. Pour the liquid into a large pitcher, and mix in the pepper, celery salt,
Worcestershire sauce and Tabasco. Taste, then add more seasonings as
desired.
3. Stir in the vodka. To serve, pour the Bloody Marys into tall glasses,
over ice. Garnish each glass with a celery stalk and a lemon wedge. 6 SERVINGS

Linguine with White Clam Sauce, Anne Burrell

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Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.

Bring a large pot of well salted water to a boil over medium heat.

Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.

While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.

Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.

Benedictine Sandwiches, Damaris Phillips

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1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
8 slices country wheat bread
2 cups fresh borage petals or microgreens or baby arugula

Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.

Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.

To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

beet and potato salad with blue cheese and dill, Damaris Phillips

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2 pounds new potatoes, quartered
3 tablespoons coconut oil
Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery (about 2 stalks)
1/4 cup chopped green onions (just the greens)
2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)

Preheat the oven to 400 degrees F.

In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.

Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.

Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

Vietnamese Rice Noodle Salad

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FOR THE SALAD
8 ounces dried rice noodles (pad Thai/linguine width)
Handful mixed fresh herbs, such as basil, cilantro and mint
6 to 8 ounces cooked meat, use seitan chicken
2 ounces shredded/matchstick-cut carrot (see headnote; may substitute 1 medium carrot, scrubbed and shredded)
2 cups shredded cabbage, preferably Napa (see headnote; may substitute 3 or 4 Napa cabbage leaves, very thinly sliced)
4 ounces sliced cucumber (see headnote; may substitute 1/2 cucumber, seeded and thinly sliced)
1/2 cup roasted, salted peanuts, for garnish

FOR THE DRESSING
1 or 2 limes
1 medium clove garlic
3 tablespoons fish sauce
2 to 3 tablespoons light brown sugar
6 to 8 tablespoons water
Pinch crushed red pepper flakes

For the salad: Lay a clean dish towel on the counter.

Bring a large saucepan of water to a boil over high heat. Add the noodles and wait for 1 minute before stirring to separate them. Cook for about 3 minutes; the noodles need to be just tender but not mushy. Drain in a colander, then immediately dump the noodles onto the dish towel, separating them from each other as much as possible

Meanwhile, make the dressing: Squeeze the juice of the lime(s) — enough to yield 3 tablespoons — into a small bowl. Mince the garlic and add it to the bowl, along with the fish sauce, brown sugar (to taste), water (as needed) and crushed red pepper flakes.

Coarsely chop or tear the herb leaves. Tear the cooked meat into bite-size pieces and arrange on a platter, along with the herbs, carrot, cabbage and cucumber. Arrange the noodles on the platter; drizzle with a few spoonfuls of the dressing.

Coarsely chop the peanuts, then scatter them over the salad components.

Seat the bowl of dressing in or alongside the platter. Let everyone at the table help themselves. 2-3 servings

Adapted from Wizenberg’s “Delancey: A Man, a Woman, a Restaurant, a Marriage”

Tofu Curry With Mustard Greens

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  • 1 pound extra-firm tofu, drained/patted dry, then cut into 1/2-inch cubes
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoonfine sea salt, plus more as needed
  • 1/4 teaspoon mustard seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon chunky peanut butter
  • 14 ounces canned diced no-salt-added tomatoes, with juices
  • 1 jalapeño pepper, stemmed, seeded and minced
  • 3 cups homemade or no-salt-added vegetable broth
  • 12 ounces mustard greens, stemmed and cut into bite-size pieces
  • 2 bay leaves
  • 2 tablespoons chopped cilantro, for garnish

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Combine the tofu, 2 teaspoons of the oil and 1/4 teaspoon of the salt in a mixing bowl. Gently toss to coat. Transfer to the baking sheet, spreading the tofu in a single layer. Roast until the tofu feels even firmer, about 30 minutes, turning the cubes over about halfway through.

Meanwhile, pour the remaining 3 tablespoons of oil into a large saute pan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.

Add the onion, garlic, ginger, turmeric, cumin, cardamom, chili powder, black pepper and the remaining 1/2 teaspoon of salt; cook until fragrant, 2 minutes. Stir in the peanut butter until well incorporated, then stir in the tomatoes and their juices, jalapeño, broth, mustard greens and bay leaves. Once the mixture starts to boil, reduce the heat to medium-low, partially cover and cook, stirring occasionally, for 20 minutes.

Gently stir in the roasted tofu and cook, uncovered, for 10 minutes. Discard the bay leaves. Taste, and season with more salt and black pepper, if desired. Serve hot, garnished with the cilantro.   6-8 servings

Adapted from “Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed,” by Bryant Terry

Radish and Butter Tartine

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  • 1 slice good bread, toasted
  • Best-quality salted butter, at room temperature
  • A few small radishes, sliced
  • Flaky salt, like Maldon or Jacobsen
  1. Smear the butter on one side of bread; it’s best when the bread is no longer hot, since you don’t want the butter to melt. Top with radishes, then sprinkle with good flaky salt  Serves 1

 

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

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6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese or feta
1/4 cup sliced almonds, toasted optional
half a small red onion, thinly sliced
poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar or rice wine vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional) or dijion
salt and pepper

To Make The Salad:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

To Make The Poppyseed Dressing:
Whisk all ingredients together until combined.

dmv Note: if the strawberries are not very tasty combine with a bit of sugar and allow to sit for a short time.