Archive for the ‘Salad’ category

Cooking with COOKS Country: Zesty Shrimp Pasta Salad

February 21, 2010

Wow.  Zesty Shrimp Pasta Salad from Cook’s Country.  It is so good.  I realize salads are usually a summertime food, but this one is so good, you’ll be missing out if you don’t try it now! 

 Since I didn’t have any cooked shrimp, I sprinkled uncooked shrimp with salt & pepper and a tiny bit of sugar which helps them brown nicely.  A quick stir-fry and they were ready.

While the pasta was cooking, I made the dressing in the food processor.  It consisted of the usual pesto ingredients – garlic, olive oil, and fresh basil – but instead of pinenuts, it called for walnuts.  In addition, the dressing used fresh cilantro (don’t you just love the smell of fresh cilantro?), lime zest and juice, half of a jalepeno that’s been seeded (leave in the seeds if you want it HOT), and – don’t tell anyone – a couple of anchovy filets.  Trust me – include them: they add alot of flavor and no-one will ever know they’re there.

Because I didn’t feel like shelling out big bucks for grape tomatoes, I cored, seeded and diced a couple of Roma tomatoes.  This salad is best if it sits for a few hours before serving.  Enjoy!

You’ll have to visit the COOKS Country website for the directions, but I can give you the ingredients:

1/4 cup walnuts , toasted
2 medium cloves garlic , peeled
2 cups packed fresh cilantro leaves 
1 cup packed fresh basil leaves 
3 anchovy fillets , rinsed and patted dry
1/2 cup extra-virgin olive oil 
1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes
1/2 jalapeno chile , seeds and ribs removed
  Table salt 
1 pound fusilli or other short, curly pasta
1 pound cooked medium shrimp , peeled
1 pint grape tomatoes or cherry tomatoes, cut in half

It’s Thyme To Eat!

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Alton Brown’s Turkey Salad

December 10, 2009

You are not going to believe how something this simple can taste so good.  It’s pretty, too!  The recipe is from Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang) as reprinted here.

 

 

 

 

 

 

 

 

Alton Brown’s Turkey Salad

  • 1 pound roasted turkey meat, cubed
  • ½ cup light mayonnaise
  • ½ small lemon, squeezed
  • 2 stalks celery, thinly sliced
  • ½ small red onion, finely chopped
  • ½ cup pecans, toasted and roughly chopped
  • ¼ cup dried cranberries, roughly chopped
  • 2 tablespoons fresh sage, cut in chiffonade
  •  ½ teaspoon kosher salt
  • Black pepper to taste

 Combine everything in a large airtight container, Chill one hour before serving. Keeps up to 3 days.

— Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang)

It’s Thyme to Eat!