Grilled Tuna Nicoise Platter

1999 The Barefoot Contessa Cookbook

Show: Barefoot ContessaEpisode: I Scream for Ice Cream

• Recipe categories: Fruit, Olive, Eggs, Fish, Tuna, Vegetables, Red Potato, 
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Rated 5 stars out of 5

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Total Time:

50 min

Prep

45 min

Cook

5 min

Yield:

8 servings

Level:

Easy

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Ingredients

• 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 pound French string beans (haricots verts), stems removed and blanched
• 1 recipe French Potato Salad, recipe follows
• 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
• 8 hard-cooked eggs, peeled and cut in 1/2 (optional)
• 1/2 pound good black olives, pitted (optional)
• 1 bunch watercress or arrugula (I use spring greens)
• 1 can anchovies (optional) (optional)

For the vinaigrette:

• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil

Directions

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, likesushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs,olives, watercress, and anchovies, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad:

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Yield: 4 to 6 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

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Crispy Smashed Roasted Potatoes

by Susie Middleton

     read reviews (33)

With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.
 Serves 4 as a side dish

  

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red potatoeskosher saltolive oil

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter) 
2-3/4 tsp. kosher salt 
1/2 cup extra-virgin olive oil 

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Boil the potatoes:Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Flatten and cool the potatoes:Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast the potatoesRemove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

make ahead tips

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 270; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 15; Carbohydrates (g): 20; Polyunsaturated Fat (g):2; Sodium (mg): 520; Cholesterol (mg): 0; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 83 , pp. 45

January 1, 2007

Potato and Onion Frittata

The Martha Stewart Show, Jan/Feb 2006

• Prep Time15 minutes
• Total Time45 minutes
• YieldServes 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 (8 ounces) baking potato, peeled and thinly sliced
• 1/2 teaspoon dried rosemary, crumbled
• Coarse salt and ground pepper
• 5 large eggs
• 5 large egg whites ( I used egg whites)
• 1/2 cup whole flat-leaf parsley leaves

Directions

1. In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
2. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
3. Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
5. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
6. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Roasted Tomatoes with Shrimp and Feta

Taken from:  http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html

Serves 6| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 5 large tomatoes, cut into eighths
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• kosher salt and black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 cup Feta, crumbled
• crusty bread, for serving
• Orzo - make by package directions (optional serving suggestion added by me)

Directions

1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve over orzo with warm with the bread.

By Cynthia Nicholson,  September 2004

Christopher Baker

Pepperoni Pizza Puffs

Recipe and photo taken from: http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Oven Fried Chicken with Almonds

Who says "fried" chicken can't be nutritious? This almond chicken recipe will thrill any lover of southern fried chicken any day-and keep them coming back for more! Plus this almond crusted chicken is South Beach Diet™ approved. The secret of this almond chicken? Herbs, garlic, spices, and the wonderful, nutty flavor of the almonds bring out the best in the chicken breasts. Yes, this South Beach Diet™ oven baked chicken is even better than fried. Once you try this southern style chicken, you'll want to make this unique almond recipe again and again. It's even better than fried chicken!

Serves 3

Ingredients

1/2 cup whole wheat bread crumbs or panko
1/8 cup (1/2 ounce) grated Parmesan cheese
1/8 cup finely chopped almonds
1 tablespoon chopped parsley
1/2 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon dried thyme
Pinch of ground black pepper
1/8 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces or chicken breast strips
Sprig Italian parsley, for garnish

Instructions
Preheat the oven to 400°F.

In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.

Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.

Nutritional Information:
383 calories
16 total fat (4 g sat)
91 mg cholesterol
15 g carbohydrate
41 g protein
1 g fiber
730 mg sodium

Crock Pot Chili Verde

photo and recipe taken from: http://momswithcrockpots.com/2012/01/crock-pot-chili-verde/

I changed the recipe a bit...... I added a can of hominy to the crock pot and a spoonful of sour cream to my bowl of soup. It is super yummy! Next time I make it I am going to try just adding a jar of salsa verde instead of using tomatillas.

Crock Pot Chili Verde

Print

Type: dinner

By: Jennifer Benavides: Hunstville, AL

Prep Time: 15 mins

Cooke Time: 8 hours

Total Time: 8 hours 15 mins

Serves: 6-8

Ingredients

• 2.5 lb pork shoulder roast, cut into ½ inch cubes
• 2 lbs tomatillos
• 2 cups chicken stock
• 2 tablespoons oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 bunch cilantro
• Juice from 1 lime
• 1 jalapeno
• 1 tablespoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Salt to taste

Directions

1. Cut pork roast into ½ inch cubes.
2. Heat the oil over medium high in a large skillet. Add the pork once the oil is hot enough that it sizzles when you add a piece of meat.
3. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and place in crockpot.
4. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
5. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan and pour over pork in crockpot.
6. Peel and wash the tomatillos. Dry them well and in the large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).
7. Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.
8. Add to the pork mixture and cook on low for 6-8 hours or high for 4 hours or until the pork is fall apart tender.
9. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.