Category Archives: Salad

Three Bean Salad

Everyone has their redneck guilty pleasure right?  I believe RipleyPickles is canned smoked oysters.  I secretly (well not so secret anymore) love me some canned three bean salad.  I normally hate canned anything, except three bean salad .  The only thing canned foods are good for is your Mayan 2012 End of the World emergency kit and Thanksgiving food drives.   I have seen fancy three bean salad in jars at gourmet food stores, but I still think it contains loads of sodium, preservatives and additives.  I decided it is time to make my own!  I scoured my cookbooks and the internets for a good recipe.  I think I came up with the closest thing to canned.  – ts

3 quarts water
1 tablespoon table salt
8 ounces green beans, ends snapped, snapped or cut into one-inch pieces
8 ounces yellow/wax beans, same
1 can kidney beans rinsed and drained (fresh beans were just too time consuming so used canned whoops!)
1/2 a red onion, diced small
3/4 cup red vinegar
1/4 cup oil
3/4 cup brown sugar
salt and pepper to taste

  1. Bring the water to a boil. Add the salt and the beans, cover and cook for about 5 minutes, until tender-crisp. Blanch them in ice water and let drain for at least 10 minutes and more if needed.
  2. In a large bowl, mix the cooked green, wax and kidney beans and onion.
  3. Meanwhile, in a saucepan combine the vinegar, oil and sugar. Bring it to a boil on the stove. Remove it immediately, and pour it over the beans and onions. Add salt and pepper to taste.
  4. Let marinade in the refrigerator for at least an hour.

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Filed under Appetizers, Beans, Salad, Side dishes, Veggies

Lemon Crab Salad

The Chef brought this home last week for us to share. For two days I stole bites every time I was in the kitchen until he gave up and said I could have the rest. Which was good… because I had already eaten it. What I’m saying is, this is badass.

marxfood.com

Clearly this recipe targets the rich and famous as it requires a whole pound of lump crab meat, but it is worth every penny. (I say this as a person who got hers for free, but whatevs. Details.)

For those of you who are budget-conscious, The Chef would like to remind you that you can use a lot of different things to supplement the crab if you don’t want to burn your whole paycheck on this dish. Cooked shrimp, lobster or scallops can be substituted for part of the crab, and I’ll attest that the 1/2 shrimp-1/2 crab combo is plenty delicious. Just please, for the love, leave the krab out of it.

The Chef suggests serving this on avocado halves as a first course or with crackers or crispy wontons. I, however, think this salad is something that should remain between a girl and her spoon.

1 lb jumbo lump crab meat
1/2 cup mayo
juice of 2 lemons
zest of 1 lemon
salt and pepper to taste
half bunch of green onion, chopped
1 tbsp fresh tarragon, fresh minced

  1. Drain crab and pick through for shells.
  2. Add everything except crab to a mixing bowl. Gently fold in crab meat.
  3. Eat immediately, preferably alone, before anyone else can get their hands on it.

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Filed under Appetizers, Salad, Seafood, Shellfish

Bacon Tomato Pasta Salad ~ a.k.a. Bogie’s Pasta Salad

So this pasta salad was originally called “BLT Pasta Salad” until The Chef rightly (and a little smugly) pointed out that there is not, in fact, an “L” in it. To which I replied, “Um yuh-huh! Little tiny cucumbers. So there. What do you think about that?!”

bakeeatrepeat.blogspot.com

Turns out he thought that was stupid, which it was, so I renamed it. Basically it’s my copyright-infringement version of Bogie’s pasta salad but with bacon. Because… you know what, no. It needs no explanation. Bacon is its own reason.

As per usual with my pasta salads, I am not entirely sure about the amount of mayo, so you’ll just have to taste and add to your desired level of saturation. (The ladies reading this will appreciate that I’ve avoided using the words “moist” or “wet” here. Yes, we all hate those words. They’re icky, so just shut up about it.)

Also, if you are firmly anti-cucumber as I am, do not fear – if you dice the little buggers up tiny enough, you will barely even notice them. (But they are an integral part of the “Bogie’s” taste and the “saturation” factor, so don’t leave them out completely.)

And there you have it. This pasta will make your transition from lake to tailgate smooth – and delicious – so make sure you have some on hand.

1 package rotini, cooked al dente*
5 roma tomatoes, seeded and chopped
1 large cucumber, seeded and minced**
5 green onions, chopped (white parts discarded)
1.5 cups mayo (Duke’s!)
6 strips bacon (preferably Wright), cooked and chopped
1 cup sour cream
juice of 2 lemons at serving time
chili powder
Cavender’s

  1. While the pasta is still hot, mix all ingredients in large bowl. (You actually don’t have to do it while it’s hot, but the mayo coats everything better that way, so proceed as you will.)
  2. Add chili power, Cavender’s or your favorite all-purpose seasoning to taste.
  3. Chill (at least a few hours, preferably over night). Before serving, check to make sure the pasta is not too dry and add more, ahem, “saturating” ingredients as necessary and the lemon juice.

*Make sure to cook the pasta a little under as it will sit and soften in the mayo. Also, don’t buy multicolored rotini for this because it’s much prettier red, white and green. But that might be the OCD talking, so you do what you want.
**Mince the life out of that little effer. I mean it. No big chunks of cucumber here. The slime will not stand.

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Filed under Comfort food, Party food, Pasta, Salad, Side dishes, Southern food

Lobster Caprese Salad ~ Fancy 4th of July 2K11

Well corporate America, it’s almost quittin’ time on our most hallowed of holiday weekends. And nothing’s more American than using company time to do entirely personal things on a Friday afternoon, so that’s what I’m doing here.

This recipe is obviously of the rich and famous variety (because we clearly are SO VERY both), and it is as good as you think it is. The Chef made this in honor of our last dinner with The Grosshans (while we were still official Memphians, that is), and sitting on a porch eating this with a cold glass of white wine and good company is about as close to perfection as you can get. While you’re outdoors in Memphis in June, anyway.

The freshness of the tomatoes, the sweetness of the lobster and the bite of the balsamic make this dish truly addictive. So if you’ve decided to turn in your hot dogs for fancier fare this Fourth of July, this is a recipe not to be missed. (I obviously will not be doing that because hot dogs and me are an American love affair for the ages, but it’s your life.)

Lobster:
2 lobster tails
salt and pepper
2 tablespoons of butter
1 lemon

  1. Preheat oven to 375.
  2. Season lobster with salt and pepper and dab one tablespoon of butter on each tail.
  3. Roast for 10 to 12 minutes.
  4. Once done place in a ice bath to cool.
  5. Once cool dice and squeeze the juice of one lemon over them.

Caprese Salad with Balsamic Reduction:
2 yellow tomatoes, diced
2 orange tomatoes, diced
2 roma tomatoes, diced
salt to taste
Basil Vinaigrette
1/2 cup crumbled goat cheese
1 cup balsamic vinegar

  1. Take one cup of balsamic vinegar and cook in a pot on low heat for thirty minutes or until it coats the back of a spoon. Remove from heat and set aside.
  2. Season tomatoes with salt and toss with Basil Vinaigrette.
  3. Top with  goat cheese and lobster. Drizzle balsamic reduction over salad and serve. (Makes 4 servings)

Luxuriate. That’s the only word that does this justice. And justice is American as hell.

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Filed under Appetizers, Salad, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion

Chicken Pasta Salad ~ Fourth of July 2K11

It’s that time of year again, lake rats: The 4th of July. And in honor of our upcoming trip to Tims Ford, I’m giving up one of my favorite have-around lake snacks: my version of the Chicken Pasta Salad from Bread & Company. [That stuff is way too expensive to buy by the pound, so I piddled around until I figured out a pretty close imitation. Grommet-style.]

This stuff keeps incredibly well, so you can have it pre-boat, mid-beverage and even post-broken-foot if you are as unlucky around water as I seem to be.
And it makes a great base if you’re, say, drowning your sorrows in Firefly so you can limp down to the driveway to play beer die. Not that that’s ever happened.

Anywho, this recipe uses roasted red peppers rather than raw because I ain’t much for the crunch, so tinker with this as you must. Freedom of choice is American as hell.

3 chicken breasts, cut into thin strips
1 package thin angel hair, cooked*
1 can artichokes, drained and coarsely chopped
1 jar roasted red peppers, chopped
1 bunch green onions, chopped (just the green parts)
2 cups mayo (plus as much as you need for your desired level of moisture. Eww. Hate that word.)
splash of Italian dressing (optional)
salt and pepper to taste (or Cavendar’s if you’re Akin through-and-through)

  1. Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
  2. While pasta is still warm, add mayo and all other ingredients.
  3. Cover and chill at least one hour (but this is even better after it sits overnight). Season to taste.

Eat on it. It’s the yum.

*I always undercook the pasta when I know I’m making this a day or two in advance because the pasta will soften as it sits in the fridge. Adjust your level of al dente accordingly.

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Filed under Chicken, Comfort food, Main Course, Pasta, Salad, Side dishes, Snacks

Lemon Sesame Vinaigrette

It’s Monday, and due to the fact that I spent the better part of my Sunday sitting in traffic on I-40, all I want to do today is watch Netflix and play on Facebook as I normally would on Sunday. Unfortunately I have this stupid job thingy that’s totally ruining my plans.

So I’m giving my brain a break and posting something simple and fresh that I wish I’d had for lunch instead of the cold chicken fingers I actually ate. The Chef served this vinaigrette over roasted shrooms and carrots, and I must say between this and the baby carrot recipe, he’s actively proving that they aren’t just lame ranch-covered OM-related snacks from my childhood.

1/3 cup fresh lemon juice
1/2 cup soy sauce
3/4 cup canola oil
1/4 sesame oil
1 bunch of scallions, thinly sliced
1/2 cup of toasted sesame seeds

  1. Whisk together.
  2. Dress your veggies.
  3. Intake.

The Chef says this also works well as a marinade for lamb or beef. I cannot, however, vouch for lamb yet as that is one of the foods he has yet to make for me in an attempt to prove that it doesn’t, in fact, taste like dirt and barnyard like I think it does. I’ll keep you posted on that one.

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Filed under Marinades, Salad, Salad dressings, Sauces

Zucchini Crudo ~ a.k.a. Zucchini Summer Salad

As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).

Photo from kissmyspatula.com

Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.

This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as  last week. Seems like a year.

Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).

Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme

  1. Combine all ingredients except oil.
  2. Slowly add oil while whisking.

Zucchini Crudo:
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste

  1. Place zucchini in a strainer and sprinkle with salt.  Let it sit for about 10 minutes.
  2. Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.

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Filed under Italian food, Marinades, Salad, Salad dressings, Sauces, Side dishes, Veggies