Southern California Cooking from the Cottage (11 page)
½ teaspoon black pepper
cup chopped red bell pepper
2 whole jalapeños
3 cups chicken broth
6 tablespoons all-purpose flour
3 cups corn (if frozen, thaw and drain)
3 cups heavy cream
In a soup pot melt 4 tablespoons of the butter over medium heat and sauté the garlic, celery, onion, black pepper, and bell pepper until soft. Slice the jalapeño in quarters and add to the pot. Add the chicken broth. Stir until mixed throughout. Bring to a boil. In a separate small pot melt the remaining 4 tablespoons butter, add the flour and stir until thoroughly mixed, about 1 minute. Whisk the flour mixture into the soup pot until well blended. Add the corn and heavy cream. Simmer on low heat for 20 minutes. Remove the jalapeño quarters before serving.
MAKES 6 SERVINGS
COTTAGE CHILI
E
ven though the seasonal change in La Jolla is slight, we like to put chili on the menu in the fall. By mid-November, regular customers demand it! Because it's made with turkey, it makes a nice alternative for those trying to cut down on red meat.
3 tablespoons canola oil
2 pounds ground turkey
1½ cups red kidney beans
½ (16-ounce) can chopped tomatoes
1 red bell pepper, diced
1 yellow pepper, diced
1½ tablespoons minced garlic
1 small yellow onion, diced
1½ tablespoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
cup chopped fresh parsley
cup corn
½ cup grated Cheddar cheese for garnish
¼ cup chopped onion for garnish
In a large pot heat the oil over medium-high heat. Add the turkey and cook until browned. Add the kidney beans, tomatoes, red and yellow peppers, garlic, onion, chili powder, salt, pepper, cumin, parsley, and corn. Bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally. Garnish with the cheese and onion.
MAKES 8 SERVINGS
Blackened Salmon Salad
Blue Cheese Wedge Salad
California Chopped Salad
Fire-Grilled Steak Salad
Green Goddess Shrimp & Avocado Salad
Grilled Chicken & Goat Cheese Salad
Grilled Salmon Salad
Jamaican Shrimp Salad
Oriental Salad
San Francisco-Style Bay Shrimp Louie Salad
Thai Salad
BLACKENED SALMON SALAD
I
f you are a salmon fan, here is a salad for you. The Essence (page 127) makes it very flavorful and adds heat to the dish. We think it is complemented perfectly by Caesar dressing.
Salmon:
1 tablespoon olive oil
4 (5-ounce) salmon fillets
2 teaspoons Essence (page 127)
Salad:
6 cups salad greens
1 cup bottled Caesar dressing (we like Girard's)
30 grape tomatoes
1 avocado, sliced
1 cup croutons
4 tablespoons grated Parmesan cheese
Heat the grill to medium-high. Brush the olive oil on both sides of the salmon fillets. Sprinkle the Essence on both sides of the fish. Grill the salmon, turning once, until cooked through, about 4 to 6 minutes on each side. The fillets should feel firm and break into clean flakes.
In a large bowl toss the salad greens with the salad dressing. Divide the greens evenly among four serving bowls. Top each portion with one-fourth of the grape tomatoes, avocado slices, croutons, and Parmesan cheese. Place 1 salmon fillet on each salad.
MAKES 4 SERVINGS
BLUE CHEESE WEDGE SALAD
O
n a hot summer day, chilled iceberg lettuce with cool blue cheese dressing is a great lunch. I love the crumbled bacon on top.
1 head iceberg lettuce, chilled
8 Roma tomatoes
8 slices red onion
2 cups Blue Cheese Dressing (page 113)
8 tablespoons Candied Walnuts (page 138)
4 slices bacon, cooked and crumbled
Clean the outside of the lettuce and strip away any limp or brown leaves. Cut the lettuce into 4 wedges. Place each wedge into a large bowl or dish. Cut each tomato into 4 wedges and add 8 wedges to each dish. Place 2 red onion slices on the lettuce. Pour ½ cup of the dressing over each wedge. Top each serving with 2 tablespoons walnuts and one-fourth of the crumbled bacon.
MAKES 4 SERVINGS
CALIFORNIA CHOPPED SALAD
O
ur version of an antipasto salad is substantial and very flavorful. Use the best quality ingredients, preferably from an Italian grocery, and your salad will be delicious.
1½ heads romaine lettuce
1½ cups Caesar dressing (we like Girard's)
1 plus ½ cup chopped salami
1 cup marinated artichoke hearts, drained
1 cup chopped mozzarella cheese
½ cup chopped kalamata olives
¼ cup chopped green onions
1 cup garbanzo beans, drained
2 cups chopped tomatoes
¼ cup shredded Parmesan cheese
Wash and dry the lettuce and chop into small pieces. In a large bowl toss the lettuce with the salad dressing, 1 cup of the chopped salami, the artichokes, mozzarella cheese, olives, green onions, and garbanzo beans. Divide the salad among four serving dishes. Sprinkle ½ cup of the chopped tomatoes and 2 tablespoons of the remaining salami around each salad. Sprinkle each serving with the Parmesan cheese and enjoy.
MAKES 4 SERVINGS
FIRE-GRILLED STEAK SALAD
D
uring the summers, businessmen who frequent the restaurant want a meal that satisfies big appetites but has a “summery” salad feel. Santa Barbara Spice Rub really enhances this salad.
4 tablespoons Santa Barbara Spice Rub (page 128)
1pounds beefsteak
6 cups green lettuce
1 cup Poblano Vinaigrette (page 112)
1 cup corn
1 cup Black Beans (page 141)
1½ cups Pico de Gallo (page 134)
Heat the grill to hot. Rub the spice rub into the steaks on both sides. Grill to the desired degree of doneness. (Remember the steak continues to cook after it comes off the grill.) While the steak is grilling, toss the lettuce with the vinaigrette. Top the lettuce with the corn, black beans, and pico de gallo. Thinly slice the steak and arrange on the salad. Spoon more vinaigrette on top. We like to serve this salad with Parmesan toast.
MAKES 4 SERVINGS
GREEN GODDESS SHRIMP &
AVOCADO SALAD
T
hose who like shrimp love this simple salad. We use small bay shrimp, but if you prefer to grill larger ones, it will be just as delicious. Green Goddess Dressing helps make it a summer favorite.
1 head romaine lettuce
4 tablespoons diced green onions
1½ cups plus ½ cup Green Goddess Dressing (page 115)
2 cups bay shrimp, cooked and cooled
1 avocado, sliced
½ cup cherry tomatoes or ½ cup chopped tomatoes
In a large stainless bowl toss the lettuce with the green onions and 1½ cups of the dressing. Transfer the lettuce to four individual serving bowls. For each salad, mound one-fourth of the shrimp in the center. Place slices of avocado and the tomatoes around the shrimp, and drizzle 2 tablespoons dressing over the shrimp.
MAKES 4 SERVINGS
Note:
We like to serve this with sourdough cheese toast or warm rolls.
GRILLED CHICKEN &
GOAT CHEESE SALAD
H
ere is one of our most popular salads, perfect for a summer day. Dr. I. Schon of La Jolla says, “I love the combination of fresh vegetables, peppers, cheese and walnuts.”
4 cups salad greens
½ plus ¼ cup Balsamic Vinaigrette (page 111)
½ cup crumbled goat cheese
½ cup chopped Candied Walnuts (page 138)
1 cup sliced roasted red peppers
3 cups chopped grilled chicken
In a large bowl toss the salad greens with ½ cup of the dressing. Divide the salad greens among four serving plates or bowls. In a microwave warm the goat cheese for about 3 seconds. Sprinkle the walnuts, red peppers, and goat cheese over the greens. Addcup of the chicken to each salad. Drizzle with the remaining ¼ cup dressing.
