Tag Archives: balsamic vinegar

Wild Mushroom and Leek Wild Rice Salad

I have not posted in a while, but that is because I have not been making new recipes recently.  We have so many great recipes on this site, and I had fallen into a trap of cooking the same 4 or 5 things because they are so tasty.   Yesterday I decided to browse my list of “to make” recipes and came across one that for months I kept meaning to make.  When it came down to buying the ingredients, it always just looked a little too healthy.  Since the holidays are around the corner, I thought it best to start getting the health in now.  This is a recipe for mushroom and leek wild rice I saw on Closet Cooking, with my own tweaks.  It is so tasty and surprisingly filling.  It reminds me of a healthier version of my mushroom and leek risotto recipe!  I highly recommend making this.  I served the rice over a bed of baby greens and added a couple slices of skirt steak for extra protein (quickly marinated in a soy, garlic, onion, sugar mixture and grilled).  
Wild rice takes longer to cook then regular rice so start it first!  The mushroom, leek, herb, rice mixture is tossed with balsamic vinaigrette.  Feel free to use your favorite recipe, I wrote down a standard one below.– ts

1 cup wild rice
2 cups chicken broth
1 tablespoon butter
1 tablespoon oil
2 – 3 leeks green and white parts cleaned and sliced
2 cloves garlic
8- 10 ounces mushrooms (sliced) – I used a mix of cremini, shiitake and oyster
1 teaspoon thyme (chopped)
salt and pepper to taste
a large handful chopped pecans
about a 1/4 cup balsamic vinaigrette (recipe below)

  1. Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 50-60 minutes and remove from heat.  Drain excess liquids.
  2. Heat the oil and melt the butter in a large dutch oven/pan.
  3. Add the leeks and saute until tender, about 10 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-15 minutes.
  6. Mix the wild rice, mushrooms, pecans and balsamic vinaigrette
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1-2 large cloves garlic minced
chopped herbs (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1. Mix/shake everything together
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Filed under Main Course, Rice, Salad dressings, Side dishes, Veggies

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

Avocado, Tomato & Mozzarella Salad

You know how sometimes people think hot girls are automatically stupid? Like there’s no way that something can look that good on the outside and not be either dumb or awful on the inside? Well, I think this salad is that hot girl. And this one actually reads Dostoyevsky for fun and got a perfect score on her ACT.
(Incidentally, I would hate that chick.)

What I’m sayin’ is there’s substance here as well as pretty. The avocado and cheese are rich, the tomatoes are juicy and tangy, and the croutons give you the perfect amount of crunch. Dress all that up in Balsamic and drive it around town in your new convertible? It will be like Weird Science in here. And everybody wants that. (Minus Chet.)

Balsamic Vinaigrette:
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tsp honey
3/4 cup olive oil
juice of half a lemon
salt to taste

  1. Mix all ingredients except oil.
  2. Slowly add oil while constantly whisking until it emulsifies.

Salad:
4 tomatoes, chopped
2 orange tomatoes, chopped
2 yellow tomatoes, chopped
1 ripe avocado, chopped
1.5 cups of diced mozzarella
1 cup of fresh croutons
salt to taste
1 tbsp mint or basil (optional)

  1. Mix together and toss in dressing.
  2. Eat and bask in the afterglow.

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Filed under Appetizers, Fruit, Salad, Salad dressings, Side dishes, Veggies

Barrett’s Red Onion Marmalade

This is the caramelized alternative to The Chef’s Ridiculously Perfect Pickled Red Onions, and if they are any indication, you should make a batch and top everything with them immediately.These are great on roasted meat, steak sandwiches, burgers, pizza, brats and even scrambled eggs.

My personal favorite way to serve these is over cream cheese with crackers. Not because of my well-documented cream cheese fixation, but because of the time Katers brought over a bottle of Worcestershire to top cream cheese with when Susu had actually told her to get PickaPeppa. It’s not quite up to the level of the Chicken Parmesan debacle, but it makes me smile nonetheless.

4 red onions, sliced very thin
1/3 cup of honey
1/2 cup of balsamic vinegar
salt and pepper to taste
3 tablespoon of vegetable oil

  1. Saute onions in oil over medium low heat.  Add a good pinch of salt and pepper.  Cook onions for about 1 hour, or until caramelized.
  2. Add honey and balsamic vinegar.  Store in a air tight container in fridge for up to 1 month.

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Filed under Relishes, Sauces, Toppings, Veggies