A Perfect Summer Salad: Grapefruit, Avocado & Fennel w/ Asian Citrus Dressing

Grapefruit, Avocado and Fennel Salad
Grapefruit, Avocado and Fennel Salad

I found a delicious recipe for a Grapefruit, Avocado and Fennel Salad that I had to make – it’s a fresh combination of healthy grapefruit, avocados and fennel with a light, tangy Asian Citrus dressing made with fruit juice, honey, olive and sesame oil and a little bit of onion and mustard. The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix). I also added some some fresh grapefruit juice into the dressing and topped the salad with some sliced toasted almonds for some nutty flavor and crunch. You could also throw in some sesame seeds or sunflower seeds which would be great too. The original recipe called for twice the amount of dressing which I cut in half, and I recommend tossing the dressing on at the end instead of all together with the salad, to avoid any mushiness and to keep the veggies fresh and crunchy. If you want to double the dressing recipe below, use half of it as a marinade for some grilled chicken or shrimp and toss either of those into the salad for a full meal. Light, tangy, refreshing and delicious! Perfect summer salad – enjoy.

Grapefruit, Avocado & Fennel Salad

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 8

Ingredients

  • Dressing:
  • 1/3 cup fresh orange juice
  • 1/8 cup fresh lemon juice
  • 1 tablespoon fresh squeezed grapefruit juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 tablespoon Vidalia onion, minced
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon minced peeled fresh ginger
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon sesame oil
  • Kosher salt and fresh ground black pepper, to taste
  • Salad:
  • 2 large pink grapefruits, sectioned
  • 1 fennel bulb, trimmed, cut into paper-thin slices
  • 2 celery stalks, cut into thin slices
  • 1 large avocado, halved, pitted, peeled, cut into thin slices
  • 1 bag of fresh salad mix
  • 1/2 cup sliced toasted almonds
  • Kosher salt and fresh ground pepper, to taste

Instructions

  1. To make the dressing: whisk together all the ingredients in a small mixing bowl and set aside.
  2. To make the salad: cut the grapefruits in half, and cut around the edge and in between the pith, peel and cut out the wedges, removing all pith and peel. Trim the top and bottom off of the fennel bulb, remove the core and cut into paper thin slices. Cut celery into thin slices. Halve the avocado and remove the pit. Cut thin slices and remove the outer skin.
  3. Toss salad mix into a large salad bowl, and add grapefruit wedges, fennel and celery slices and add dressing, tossing to coat. Top the salad with avocado slices and sliced toasted almonds and salt and pepper to taste.
https://www.theartfulgourmet.com/2012/06/grapefruit-avocado-fennel-salad/

Recipe inspired by and adapted from Epicurious

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Yum

Spicy Fish Tacos
Spicy Fish Tacos

There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?

You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.

Spicy Fish Tacos
Spicy Fish Tacos

Garnish the tacos with some extra cilantro, jalapeñosfresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of  chipotle cream (recipe follows) — both great toppings to cool the spicy heat!

Rose wine

For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel or spicy Shiraz to compliment the spicy flavors of the dish.

Read more about the best Summer Wines on Food & Wine

Read more about the health benefits of eating spicy foods

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Serving Size: 1 taco

Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!

Ingredients

  • Spicy Fish Fillets:
  • 1/2 tbsp cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound white fish fillets (cod, tilapia,haddock)
  • 1 tablespoon canola oil
  • Avocado-Mango-Jalapeno Salsa:
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 cup red cabbage, shredded (optional)
  • 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
  • Chipotle Crema:
  • 1/2 cup low-fat sour cream or plain yogurt
  • 1 tbsp low-fat mayonnaise
  • 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
  • fresh lime juice from 1/2 lime
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare Spicy Fish:
  2. Wash fish fillets and pat dry, set aside.
  3. Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
  4. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
  5. Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
  6. Avocado-Mango-Jalapeno Salsa:
  7. To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
  8. Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
  9. Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
  10. For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
  11. For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
  12. Chipotle Crema:
  13. In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes

Recipe adapted from Cooking Light, May 2012

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https://www.theartfulgourmet.com/2012/06/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

On the Menu: Cooking with Fresh Seasonal Ingredients

Pan-seared Scallops and Asparagus
Pan-seared Scallops and Asparagus

Spring has arrived! It’s my favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados – three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor – a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!

Pan Seared Scallops with Garlic and Lemon and Sauteed Asparagus

Ingredients

16 Large Sea Scallops
¼ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp EVOO
1 lemon, sliced into wedges
Lemon Pepper (Trader Joe’s)
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste

Preparation

In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.

Prepped ingredients
Prepped ingredients

Chop the green onions and parsley and reserve for topping the scallops.

Asparagus
Asparagus

Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.

After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.

Pan-seared Scallops
Pan-seared Scallops

Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.

Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.

Serves 4.

Strawberry Avocado Salad
Strawberry Avocado Salad

Strawberry, Bacon and Avocado Salad with Toasted Marcona Almonds

Ingredients

1 lb of mixed lettuce
1 pint of fresh strawberries, sliced
4 slices of bacon, cooked and crumbled
1 ripe avocado, sliced
½ cup of Rosemary Marcona almonds, toasted (Trader Joe’s)
3 green onions, sliced thin
3 tbsp of EVOO
3 tbsp of Strawberry Balsamic Vinegar (Tavern on the Green)
1 tbsp Dijon mustard
Kosher salt and fresh ground pepper

Preparation

Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.

Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.

Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.

Rosemary Marcona Almonds and Green Onions
Rosemary Marcona Almonds and Green Onions

Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.

Slice the avocados and green onions.

In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the marinated strawberries and sliced avocados.

Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.

Serves 4.

In the Mood For Love: Aphrodisiac recipes

Aphrodisiac Recipes To Spice Up Your Valentine’s Day


“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.

We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.

Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.

For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!

Broiled Oysters with Fresh Herbs, Garlic and Cheese

Herbed Oysters

Ingredients:

24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese

Directions:

Shuck the oysters and set aside on the half shell. Discard the remaining shells.

In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan.

 Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown.

 Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.

Recipe adapted from www.oysterrecipes.org

Milk Soup with Truffles au Gratin

Truffle Gratin

Ingredients:

2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper

Preparation:

Reduce the chicken juice to half.

Add the milk, milk cream and reduce again.

Add the truffle juice and reduce until you get a nice texture.

Check on seasoning and put aside for the moment.

Preparation of the bread toasts:

Whisk 2/3 c. of cream, season with salt and pepper.

Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)

Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.

Recipe originated from French-Truffles.com

Chocolate Chicken

Chocolate Chicken

2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds

Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally. 
Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.

Spicy Scallops with Capellini

Scallop

Ingredients:

1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini

Directions:

Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.

Serves 4.

Recipe originated from Food and Wine magazine.

Coffee and Chocolate Braised Short Ribs

Chocolate-Coffee Braised Short Ribs

Ingredients:

Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)

Preparation:

Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.

Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.

Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.

Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.

Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.

Recipe adapted from the Washington Local and Seasonal Cookbook

Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts

Arugula Avocado Salad

Ingredients:

2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste

Lemon Dressing

2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper

Directions

To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.

Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.

Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)

Serves 4.

Recipe originated from Food.com

Bananas Foster

Bananas Foster

Ingredients

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half 
lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Instructions

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.

Recipe originated from Brennan’s Restaurant in New Orleans.

Chocolate Honey Mousse

chocolate mousse

Ingredients

12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream

Instructions

Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.

Once all three ingredients have blended into one another, keep it aside for it to cool.

While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.

Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.

Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.

The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.

If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.

Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.

White Chocolate Raspberry Tart

Raspberry Tart

Ingredients:

1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish

Directions:

In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.

Freeze the shell for 15 minutes.

While the shell is freezing, preheat your oven to 375°F.

 Bake the shell in middle of your oven for 25-30 minutes, or until golden brown.

 Allow the shell to cool on a rack.

Remove the side of pan and transfer the shell to a plate.

 Fill shell with 2 ½ cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. 

Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.

 Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.

Garnish the tart with whipped cream and remaining ½ cup of raspberries.

Serve at room temperature.

Recipe originated from www.raspberryrecipes.net

Read more about Aphrodisiac Foods and History