La Dama Cooks... Grilled Steak, Arugula and Radish Salad with a Citrus Vinaigrette

This is no boring salad here folks! I made this the other day and it was not only beautiful to look at, but tasty as heck and pretty quick and easy to prepare. I used a gas grill to cook the meat. Hope you enjoy! 

Serves 4

Ingredients

1 lb and 1 inch thick of steak ( rib eye, skirt, flank or NY, I used rib eye), salt and peppered to your liking

1 7oz bag of baby arugula

6 radishes sliced thin (use a hand mandoline if you have one)

1/2 cup of red onion, thinly sliced and cut against the grain in half circles

Vinaigrette

makes about 1/2 cup dressing

2 tbsp fresh orange or mandarin juice

2 tbsp fresh lemon or lime juice

4 tbsp extra virgin olive oil

1 tsp Dijon mustard

Kosher salt and pepper to taste

Start with your vinaigrette. Combine all the vinaigrette ingredients above and whisk until emulsified. Taste for salt and set aside. 

Using a gas grill or stove top grill pan, cook meat to your liking. I cook mine medium rare which is on high heat for 4-5 minutes on each side and I let it rest for at least 5 minutes. Slice the meat about 1/2 inch thick or thinner and keep it in its steak form, then place it in the center of a long square or oval serving plate and set aside while you prepare your salad. Put your arugula, onions, and radishes in a large bowl, whisk the vinaigrette again, pour half of the vinaigrette over the salad and toss well. Add more vinaigrette if you feel its necessary, but don't over dress it.  Surround the meat with the salad and serve immediately. 

Enjoy!

La Dama Cooks... Gerard Nebesky's Paella

When it comes to Paella, Gerard Nebesky, "The Paella Guy" recipe is the way to go in my book. Easy to follow, you can go on line and watch any of his videos and be able to follow what he's doing with no problem. The ingredients he uses are all local and fresh. He uses ocean fresh seafood and at times dives to get it himself right before he starts to make the Paella! How cool is that! He is a master of California style Paella and this recipe is not only beautiful looking when put together, but delicious as well. Hope you enjoy it as much as I do and if you want to see him in action, here he is in Sonoma making one of his famous Paellas.

This recipe serves 10 and requires at least a 20" carbon steel paella pan.

Ingredients

• 1 cup olive oil
• 2 -3 heads garlic, with cloves detached but not skinned
• 6 red peppers (cored, seeded and sliced) or 6 piquillo peppers (cored, seeded and sliced)
• 5 -6 lbs chicken, preferably legs and thighs with bone in
• 4 yellow onion, chopped
• 2 (16 ounce) cans diced tomatoes
• 6 -7 1/2 cups chicken stock
• 20 -25 saffron threads, crushed
• 2 -2 1/2 teaspoons smoked paprika (Spanish)
• 4 -5 cups short-grain rice (uncooked)
• 2 (16 ounce) cans garbanzo beans
• 1 lb green beans (could also substitute slender asparagus or baby artichoke hearts)
• 20 -24 jumbo shrimp (16/20 count)
• 20 -24 clams (Manila) or 20 -24 mussels (New Zealand)
• 4 -5 lemons, cut into wedges, for garnish

Directions

1. 1
   Heat the paella pan (or any large, flat bottomed saute pan) over medium-high heat, add olive oil and garlic and fry the peppers (Add more peppers if you want to serve some as an appetizer.)
2. 2
   Remove peppers and set aside.
3. 3
   Add chicken parts to the pan, turning to sear all sides.
4. 4
   When chicken is golden, add the onions and saute until translucent.
5. 5
   Add the tomatoes and the stock and reduce the sofrito base down for about a half hour.
6. 6
   Meanwhile, crush the saffron with the smoked paprika in a mortar and pestle and add it to the stock.
7. 7
   After a half hour, stir in the rice and let it simmer for about 20 minutes.
8. 8
   Important: Do not stir or cover the rice; as the rice cooks, add the vegetables and the garbanzo beans.
9. 9
   During the final 10 minutes, poke the shrimp and shellfish into the rice mixture so that they will cook.
10. 10
    You will know the dish is done when you can smell the smoky odor of the rice caramelizing on the bottom of the pan, and all the liquid is absorbed by the rice.
11. 11
    Finish with squirts of lemon and leave lemon wedges in the paella pan or perched along the rim.

    
    

    
    

    
    

    Enjoy!

    
    

    
    

    
    

    

    
    

La Dama Cooks... Ensalada de Nopales Asados (Grilled Cactus Salad)

Nopales (castus) is a traditional Mexican vegetable. Best when grilled and has got to be one of my favorite vegetables ever. Its delicious meaty texture is very satisfying. Grilled nopales can be scrambles with eggs, onion and tomato or can be cooked in a diabla sauce (spicy tomato sauce) and  served as delicious vegetarian breakfast or main dish.  Hope you enjoy it!

Serves 6


Ingredients

4 medium sized nopales (cactus), thorns removed, grilled and diced. Can be purchased without thorns in your local Mexican market.
2 tbsp extra virgin olive oil
salt and pepper to taste

2 med tomatoes, diced
1/2 cup cilantro, chopped
3/4 cup red onion, diced
1 cup canned whole black beans
1 jalapeno unseeded, small dice
2 tbsp freshly squeezed lemon juice
1 tsp salt
1 tbsp extra virgin olive oil
cotija cheese for garnish
hot sauce such as Tapatio

You can purchase the nopales at your local Mexican
super market with the thorns already removed or you can use a veggie peeler or sharp knife to remove the thorn and the "eye" in which they grow.








Brush the nopales on both sides with the olive oil and sprinkle both sides with salt and pepper. Grill them (on high) for about 5-6 minutes on each side.  You can grill them over the stove or on an actual outdoor grill.





Once the nopales are done grilling, let them cool for about 10-15 minutes. In the meantime, dice your tomatoes, jalapenos and onions, chop your cilantro and place in a large bowl. Once nopales have cooled, dice them up ans place in bowl along with the rest of the veg. Squeeze your lemon juice, add 1 tbsp of olive oil and salt to taste.

Today I enjoyed my nopales on soft corn tortillas with cotija cheese and hot sauce.

You can enjoy this salad as a salsa with chips or it can be served on a tostada shell and sprinkled with cotija cheese, also served over lettuce and sprinkled with cotija cheese or even on its own.

Enjoy!

La Dama Cooks... Mango Carpaccio Salad with Spicy Cilantro Vinaigrette

Carpaccio doesn't just mean thinly sliced raw meat or fish, it can also mean thinly sliced raw vegetables and fruit. Traditionally, it is thinly pounded down raw beef dressed in a vinaigrette or sauce and eaten on its own or with slices of french bread or baguette. This recipe is with mango and is very refreshing and looks beautiful on the plate. So if you wanna impress your friends with a delicious and beautiful salad, try this recipe...Hope you enjoy it!


Serves 4

Vinaigrette (makes about 1/3 cup)

1 cup packed Cilantro
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 Jalapeno
Kosher salt to taste


In a bender, add all of the ingredients above and blend until smooth. Taste for salt and set aside.


Salad

3 ripe but hard mangos, sliced thin with a mandoline
2 cups of microgreens (I like using a rainbow mix)
Coarse  kosher salt or sea salt


Arrange your slices of mango on a plate forming a circle. Sprinkle a little coarse salt and drizzle some of the vinaigrette on the mangos. In a small bowl, lightly toss the microgreens with some of the vinaigrette, then top each plate with the microgreens and serve immediately.


Enjoy!

La Dama Cooks... Roasted Cherry Tomato Caprese Salad with Basil Vinaigrette

Serves 4-6 as an appetizer.

Vinaigrette

1/2 cup packed basil leaves
2 tbsp extra virgin olive oil
1 tbsp of white wine or champagne vinegar or even fresh lemon juice will work
Pinch of red pepper flakes (optional)
Kosher salt and pepper to taste

In a food processor or blender, pulse all the ingredients above until smooth. Taste for salt and set aside.

Salad

10 oz cherry tomatoes, cut in half
2 tbsp olive oil
Kosher salt and pepper to taste
8 oz of fresh cherry size mozzarella balls, cut in half
1 tbsp of fresh chopped basil for garnish

Preheat oven to 400 degrees.

Place tomatoes on a sheet pan lined with parchment paper then drizzle the olive oil and sprinkle with salt and pepper to taste then toss. Make sure tomatoes are facing cut side up and place in preheated oven for 15-20 minutes. Once done, let the tomatoes cool. In the meantime, cut your mozzarella balls in half.

In a large bowl, add the cherry tomatoes and mozzarella, then pour half of the vinaigrette and toss. You can add more vinaigrette if you would like but half should be enough. Serve with slices of toasted baguette.

Enjoy!

Roasted Butternut Squash, Arugula, Grilled Red Onion, Quinoa and Sherry Vinaigrette

Butternut Squash is one of my favorite autumn vegetables. Not like other hard squash, butternut squash is pretty easy to prepare and its not just for autumn and winter anymore. Its best when roasted with a little olive oil, salt and pepper. It comes out nice and caramelized on the outside and soft and buttery on the inside. Goes well with rice, soups, salads and even on its own.

Serves 6.


Vinaigrette

2 tbsp sherry vinegar
1/2 tsp Dijon mustard
salt and pepper to taste
6 tbsp extra virgin olive oil

Combine all ingredients above and whisk until vinaigrette has emulsified. Taste for salt with an arugula leaf and set aside.

Salad

1 small butternut squash, peeled and cut in small cubes
1 cup grilled red onions
1 cup cooked Quinoa
2 tbsp olive oil
salt and pepper to taste
1 5oz bag of baby arugula
1/2 cup grated Parmesan

Preheat oven 400 degrees

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, salt and pepper to taste and toss. Roast the squash for about 20 minutes, turning once.


While the squash is roasting, grill your onions with some salt and pepper and set aside. Once the butternut squash has cooked, let it cool down a bit before adding it to the arugula. Place the arugula in a large salad bowl and add the roasted squash, Quinoa, red onions, and the grated Parmesan. Pour some of the vinaigrette over the salad to moisten and toss well. Taste the salad for salt and vinaigrette and serve immediately.


Enjoy!
 

Creating the Perfect Simple Salad

Picture by Tastespotting.com

Building the perfect salad can be a little overwhelming at times. Some people will tend to use several elements and ingredients to where all the flavors get lost. Now a days, there are so many ingredients and elements you can put together and call a salad, but when it comes to a leafy salad, simple is best in my opinion. I like to appreciate all the elements, doesn't mean it has to be boring. You want your salad to be the first impression to your meal and sometimes the star of the show.

Chose your lettuce. Whether it be a lettuce, leafy green or fancy weed, make sure to taste it so you know exactly what will go well with it.

Lets start with the dressing. Below are 5 basic elements when building your salad dressing that I usually follow. This is written by Charmian Christie of Christie's Corner and I believe it to be a good rule of thumb. Mustard is not mention here, but is a good element to a salad dressing. I usually include it in mine and I use Dijon or course mustard.

5 Basic Elements of Homemade Salad Dressing

by CHARMIAN CHRISTIE on MAY 10, 2010

Whether you want a simple vinaigrette or creamy variation, all dressings come down to these 5 elements:

1. Oil:  Don’t use that $35 bottle of extra virgin olive oil you picked up at the specialty shop. The high end oils are usually for finishing and the delicate qualities will get lost. Instead, use a good quality olive oil or neutral-tasting alternative like canola, grape seed or safflower. Combined with a bit of sesame oil or nut oil, you’ve got an dressing you won’t find in the store.  How much oil do you need? Traditionally, the oil to acid ratio is 3 to 1, but I prefer an equal mix.
2. Acid: The go-to vinegars are balsamic, red wine and white wine. Want a change of pace? Try champagne or sherry vinegar. Alternatively, you can substitute some or all of the vinegar with freshly squeezed lemon juice. A splash of lime juice goes well with citrus-based salads.
3. Sweet: To take the edge off the acid, add a touch of sugar. Ordinary white sugar will do, but you’ll add more flavour with honey, maple syrup, apple juice, frozen orange juice concentrate or even jam.
4. Salt: A generous pinch or two is usually enough. If salt tolerances vary at your table, season individual servings with finishing salt.
5. Aromatics: Minced fresh herbs, shallots, citrus rind, black pepper and/or garlic aren’t mandatory but add flavour and variety. Common salad herbs include basil, thyme, tarragon, cilantro, mint, parsley and dill. Mix and match as you please.

Mix and Pour

To make your dressing, combine all the ingredients in a small mason jar with tight fitting lid and shake. If using a small bowl, whisk the oil into the other ingredients. Store any unused dressing in the refrigerator.

by CHARMIAN CHRISTIE on MAY 10, 2010

Make sure to always taste your salad dressing for salt by using a salad leaf. 

Finally, don't go topping crazy, you don't need too much, just chose the right ones. Crunchy, spicy, salty and sweet elements are always good. Some of these elements include fruits, nuts, seeds, croutons like bread, wonton, pita and corn. You can also add some sort of  bacon, strong cheeses and egg.  Either way you do it keep it simple but make it balanced and delicious at the same time and try not to over dress your salad.


Happy Salad Making!

Baby Arugula, Fennel and Pear Salad with Cider vinaigrette and Gorgonzola Cheese

Ever since I tried this salad, I've been craving it and I've made it at least once a week, its that good. It's a recipe I was inspired with by a place called Boca Nova, a Pan-American restaurant here in Oakland Ca with an amazing menu. It's their arugula, pear and celery salad with goat cheese and cider vinaigrette...really delicious. There was no recipe, so I had to try and copy it. Well, it came out pretty spot on and I was happy with the results.

This will definitely not be the only item I try and copy from their menu. The place was THAT good, so stay tuned and hope you enjoy the salad!


Serves about 4-6 depending on serving size.

Cider Vinaigrette.
(makes about 3/4 cup)

2 tbsp lemon, freshly squeezed
2 tbsp unfiltered apple cider, such as Martinellis
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp pepper
1/2 cup of extra virgin olive oil

Salad

1 5oz bag of pre-washed baby arugula
2 cups fennel, thinly sliced (use a mandoline if you have one)
1 med green pear, cut in 4 wedges, then thinly sliced (use a mandolin if you have one)
3/4 - 1 cup of crumbled Gorgonzola cheese


In a bowl, add first 5 ingredients. Slowly whisk in the olive oil so it emulsifies and set vinaigrette aside. In another larger bowl throw in all the salad ingredients. Once you're ready to serve the salad, put in half of the vinaigrette and toss. If you feel you need more, add more. Serve immediately.


Enjoy!

Pickled Cucumber Salad

One of the things my Mexican culture loves to snack on is pepinos con chile y limon (cucumbers with chili and lime). I absolutely love this snack, especially on a nice summer day with a cold beer in hand. My mouth watered just thinking of it...wooooo! So... this cucumber salad was inspired by this snack I love so much. Really refreshing and simple to make. Hope you enjoy!


Serves 4-6

Vinaigrette


3-4 tbsp lime juice, freshly squeezed
1/2 tsp Dijon mustard
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp pepper
2 tbsp extra virgin olive oil

Salad


2 cucumbers, sliced thin (use a mandoline if you have one)
1 cup red onion, sliced thin (use a mandoline if you have one)
2 tbsp cilantro, minced

In a bowl add all of the vinaigrette ingredients, whisk until it emolsifies and set aside. In another bowl add the salad ingredients. Pour in all of the vinaigrette and toss. Serve immediatley.

Canellini Bean Salad with Herb Vinaigrette

I love a good bean salad and one of my favorites that I make is my Canellini Bean Salad with Herb Vinaigrette. It is the perfect salad for summer and the perfect addition to your BBQ, picnic or potluck and everyone always enjoys it.  So beautiful to look at too. With this recipe, you can substitute canellini beans with chick peas and it is just as good, even add fresh Parmesan on top. Either way it is very refreshing and fulfilling. Hope you like it!


Serves 6

Vinaigrette


3/4 cup Italian flat leaf parsley, finely minced
1/4 cup cilantro, finely minced
1 garlic clove
1 juicy lemon
salt and pepper to taste
1/4 cup plus 2 tbsp extra virgin olive oil

Note: you can use any combo of herbs you would like, like basil and thyme, as long as it measures out to 1 cup.



Salad


2 14oz can of canellini beans, rinsed and drained
8-10 oz cherry tomatoes, each cut in 4

You can place all ingredients in a food processor or mini chopper but using a knife for the herbs should be fine as long as you do a fine mince. In a small bowl, place all of your vinaigrette ingredients, whisk and set aside. In another larger bowl place salad ingredients and pour in all of the vinaigrette. Toss together and taste for salt.

Enjoy!