Recipes
Ciabatta with artichoke pesto
1 loaf ciabatta - sliced
Olive oil
Brush bread with olive oil on both sides…grill
Pesto
3 cloves garlic
½ cup toasted walnuts
1 cup Italian parsley
1-9 oz. box frozen artichokes - defrosted
½ cup freshly grated parmesan cheese
Hot pepper flakes to taste
Salt to taste
½ c olive oil
In food processor add all of the above ingredients except the olive oil. While the food processor is going, drizzle in olive oil to desired consistency. Add salt to taste. Spoon mixture onto grilled bread and enjoy.
*This recipe can be frozen without the cheese and olive oil. Add these ingredients when defrosted.
Mussels in spicy tomato broth
2 - 3 lb. bags of mussels
Olive oil
2-3 Shallots or onions
3-4 cloves garlic - minced
Hot pepper flakes - to taste; spicier the better
1 c. white wine
1 - 28 oz. can of plum tomatoes - squished with juice
1 lemon juiced and zested
Italian parsley to taste
Fresh basil to taste
Over medium to high heat, put olive oil in the bottom of a large pot. Add shallots, garlic and hot pepper flakes. Cook until soft and slightly caramelized. Add mussels, half of the tomatoes, lemon juice, zest and wine. Put lid on and cook until all mussels are open, about 5 minutes. After cooked let rest on a cool burner for about 3-5 minutes. Garnish with the squeezed lemon, parsley and basil Serve with hard crust bread
This is a thin broth, however if desired add rest of tomatoes if preferred. Garnish with the squeezed lemon and stir in parsley.
Grilled flank steak with parsley pesto
1 flank steak
Salt and pepper
Olive oil
Bring flank steak to room temp. Remove silver skin from meat. Massage meat with olive oil. Light grill and get it smoking hot. When grill is ready add salt and pepper to meat, throw onto the grill. Cook for about 4-5 minutes on this side. Flip and only cook about 2-3 minutes on the other side depending upon thickness. It is very important that you do not over cook this cut of meat because it will taste like shoe leather. If you take it off the grill and it seems still too rare, put it into a shallow baking dish and tightly cover with foil. The meat will continue to cook.
When ready to serve cut the meat against the grain on a diagonal. Add parsley pesto and serve. Enjoy!
Parsley pesto
1-2 cups Italian parsley
2 cloves garlic
1-2 shallots
Zest of 1 lemon
¼ -½ c. olive oil
Salt and pepper
In a food processor puree the first 4 ingredients while drizzling the olive oil through the food processor tube. Add salt and pepper and serve over meat.
|