Southern California Cooking from the Cottage (19 page)
1 teaspoon lemon juice
¼ cup chopped fresh cilantro
½ teaspoon salt
In a mixing bowl mash the avocados. Add the tomato, onion, lemon juice, cilantro, and salt. Mix well. Store in the refrigerator.
MAKES 1½ CUPS
CAJUN BUTTER
W
e use high-flavored Cajun Butter in The “Bam” Omelette (page 36), Santa Fe Shrimp and Raosted Garlic Brochettes (page 164), and Cajun Jambalaya Pasta (page 166).
1 cup butter, softened
1 tablespoon paprika
tablespoon salt
1 tablespoon garlic salt
1¼ teaspoons black pepper
1¼ teaspoons onion powder
1¼ teaspoons cayenne
1¼ teaspoons dried oregano
1¼ teaspoons dried thyme
Combine the butter, paprika, salt, garlic salt, black pepper, onion powder, cayenne, oregano, and thyme in a blender. Blend until smooth.
MAKE ABOUT 1¼ CUPS
CANDIED WALNUTS
C
andied walnuts are so simple to make and add a great touch to any dish in which they are used. Make a large batch and keep the leftovers in an airtight container in your cupboard.
You might just want to nibble on them for a snack.
1 egg white
2½ cups chopped walnuts
cup packed brown sugar
2 cups canola oil
In a medium bowl whisk the egg white until foamy. Add the walnuts and toss. Sprinkle the brown sugar over the nuts, making sure the nuts are evenly coated. Heat the oil in a saucepan over medium-high heat. Add the walnuts and cook for 60 seconds, stirring to coat. Drain on paper towels, being careful when removing them from the oil so that the oil doesn't splatter. The nuts will keep for 2 weeks in an airtight container.
MAKES ABOUT 3 CUPS
Black Beans
Bruschetta
Fire-Grilled Artichokes
Jalapeño Crab Dip
Marinated Roma Tomatoes
Coleslaw
Macaroni ân' Cheese
Red-Skin Mashed Potatoes
Roasted Potato Salad
Shrimp & Avocado Ceviche
BLACK BEANS
T
he key ingredient of our Black Beans is chipotle peppers in adobo sauce. Most supermarkets carry it. Substituting ordinary hot peppers just wouldn't be the same.
2 cups dried black beans
2 cups water
1 teaspoon chopped chipotle chile pepper in adobo sauce
¼ cup diced yellow onion
1 bay leaf
½ teaspoon seasoning salt (or to taste)
Soak the beans overnight in a bowl with enough water to cover. Drain the beans and place them in a large saucepan. Add the water. Bring the beans to a boil and add the pepper, onion, and bay leaf. Reduce the heat and simmer for 2 hours. (The beans may require more water as they near completion.) Add the seasoning salt.
MAKES 8 SERVINGS
Note:
I find canned chipotle chile peppers in adobo sauce in the international food section of my market.
BRUSCHETTA
T
omatoes and fresh basil were made for each other, a fact proven by our bruschetta, which can be either a side dish or an appetizer. We consider it a summertime pleasure for hot days and warm nights.
2 cups diced Roma tomatoes
½ bunch fresh basil, chopped
2 teaspoons chopped garlic
3 plus 2 tablespoons olive oil
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon dried oregano
4 pieces focaccia
8 thick slices fresh mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh flat parsley
In a medium bowl combine the tomatoes and basil. Add the garlic, 3 tablespoons of the oil, pepper, salt, and oregano. Let the mixture marinate for 1 hour, or longer if possible. Preheat the broiler. Slice the focaccia in half horizontally. Brush 2 tablespoons of the olive oil on the cut sides of the bread. Arrange the focaccia on a baking sheet, oiled sides up, and broil until toasted. Remove from the heat and place 1 slice of cheese on top of each grilled focaccia half. Add the marinated tomatoes and sprinkle Parmesan cheese on top. Garnish with the parsley.
MAKES 4 SERVINGS
FIRE-GRILLED ARTICHOKES
W
hen we first tasted grilled artichokes, not too long ago, we couldn't believe what we were missing. What we like about this particular recipe is that most of it can be done ahead of time. We suggest making it for a backyard barbeque. Your guests will be impressed.
½ gallon water
1 tablespoon chopped garlic
2 tablespoons fresh lemon juice
Pinch of salt
Pinch of black pepper
4 artichokes, quartered
2 tablespoons olive oil
Tarragon butter:
1 stick unsalted butter
2 teaspoons dried tarragon
¼ teaspoon black pepper
1 tablespoon lemon juice
Fill a large stockpot with water, and season with the garlic, lemon juice, salt, and pinch of pepper. Bring the water to a boil. Add the artichokes and cook until tender, about 30 minutes.
While the artichokes are cooking, prepare the tarragon butter. Combine the butter, tarragon, black pepper, and lemon juice in a small bowl.
Heat the grill to medium-high. Brush the artichokes with the olive oil. Grill, turning on each side, until the artichokes are hot throughout and grill marks appear, basting with the tarragon butter.
MAKES 8 SERVINGS
JALAPEÃO CRAB DIP
T
he combination of hot jalapeños and sweet crab makes a terrific appetizer. Serve the dip with pita chips or an assortment of breads and crackers. If you are using canned crabmeat, remember to drain it well.
½ pound crabmeat
1 teaspoon chopped garlic
¼ cup chopped pickled jalapeños
½ cup shredded Jack cheese
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco
cup mayonnaise
2 tablespoons cream cheese
1 tablespoon shredded Parmesan cheese
Assorted cubed breads, crackers, or pita chips
Preheat the oven to 350
o
F. Drain the crabmeat until it is dry and flaky. In a medium mixing bowl combine the crabmeat, garlic, jalapeños, cheese, Worcestershire sauce, Tabasco, mayonnaise, and cream cheese. Transfer to a small, ovenproof bowl and sprinkle the Parmesan cheese on top. Bake for 20 minutes or until hot and bubbly.
MAKES 4 SERVINGS
MARINATED ROMA TOMATOES
T
hese marinated Roma tomatoes are the start of many dishes. We make them for breakfast, lunch, and dinner. They go into omelettes, on top of chicken sandwiches, on bread for appetizers, and tossed with pasta.
2 cups diced Roma tomatoes
½ bunch chopped fresh basil
2 teaspoons chopped garlic
3 tablespoons olive oil
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon dried oregano
Combine the tomatoes and basil in a medium bowl. Add the garlic, olive oil, pepper, salt, and oregano and mix well. Marinate, covered, at room temperature for 1 hour before serving.
MAKES 4 SERVINGS
COLESLAW
A
couple of summers ago Bill Goldblum, a guest chef, had us start making our own fresh coleslaw. This is the recipe he gave us and it is wonderful.
¼ cup finely chopped Spanish onion
2 teaspoons Dijon mustard
teaspoon caraway seeds
3 tablespoons red wine vinegar
2 tablespoons sugar
¼ cup mayonnaise
1 tablespoon heavy cream
¼ cup olive oil
Salt and pepper
1 head cabbage, sliced and shredded
In a blender combine the onion, mustard, caraway seeds, vinegar, sugar, mayonnaise, and heavy cream. While blending on low speed slowly add the olive oil. Season with salt and pepper to taste. Pour the dressing over the cabbage and toss.
MAKES 5 CUPS
Note:
The dressing is best when prepared the day before and then tossed with the cabbage before serving.
MACARONI âN' CHEESE
M
y children definitely prefer homemade macaroni and cheese to the stuff that comes in a box. I have found that after a while you get so good at making it from scratch that it takes scarcely more time than opening the box and doing all the required mixing.
1 pound elbow macaroni
2 teaspoons salt
1 tablespoon olive oil
Cheese sauce:
2½ tablespoons butter
1 tablespoon all-purpose flour
1 cup whole milk, heated
teaspoon white pepper
