Tuna Kebabs with Ginger-Chile Marinade

Copyright Bon Appetit: August, 2007

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4-inch-thick ahi tuna, cut into 1 to 1 1/4-inch cubes

Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion, such as Maui or Vidalia, cut into 1-inch squares
6 12-inch-long metal skewers
Additional chopped fresh cilantro

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

Real Meatballs and Spaghetti

Copyright 2002 by Ina Garten
The Barefoot Contessa: Family Style

FOR THE MEATBALLS

1/2 pound ground veal
½ pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
¼ cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
½ cup freshly grated Parmesan cheese
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

FOR THE SAUCE
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 ½ teaspoons minced garlic
½ cup good red wine, such as Chianti
1 28-ounce can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
(My notes: I doubled the sauce and added a couple of tablespoons chopped fresh basil)

FOR SERVING
1 ½ pounds spaghetti, cooked according to package directions
Freshly grated Parmesan cheese

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and ¾ cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of ¼ inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese.

When you cook spaghetti, don’t use oil in the water; the sauce will stick better.

When the spaghetti is cooked, drain it in a colander. If you don’t use it right away, run hot water over it and it will separate.

Pineapple Vinaigrette

Combine in the bowl of a food processor:

1/2 cup chunks fresh pineapple

Juice of 1/2 lime

1 tablespoon honey

1 tablespoon coconut oil

3 tablespoons mild oil (i.e., canola oil)

1/4 serrano chile, seeds and ribs removed

1 tablespoon chopped cilantro

Salt and White Pepper to taste

Pulse until smooth

(Thin with pineapple juice if desired for consistency)

Cold Sesame Noodles

Copyright: Tyler Florence

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.

In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

Thai Pork with Noodles

Copyright 2002, Donna Hay: Modern Classics, Book 1

(Note: British spelling copied with integrity)

1 1/2 pounds pork mince

1 stalk lemongrass, finely sliced

2 red chillies, seeded and hopped

1 red onion, thinly sliced

5 oz. mung bean vermicelli noodles

3 tablespoons fish sauce

1/4 cup lime juice

1 1/2 tablespoons Brown sugar

1/3 cup mint eaves

baby cos (romaine) lettuce leaves to serve

Heat a wok or frying pan over high heat. Add the mince and cook for 5 minutes or until golden and cooked through. Place in a bowl and mix with the lemongrass, chilli and onion.

Break the noodles into short lengths and place in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain.

Mix the fish sauce with the lime juice and sugar until well combined. Pour over the pork. Toss the pork mixture with the noodles and mint leaves. Serve with the lettuce leaves.

Serves 4

Sausage, Sourough, and Bell Pepper Spiedini

, Copyright Bon Appetit, June, 2007

6 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons Dijon mustard
2 garlic cloves, pressed
4 teaspoons minced fresh rosemary
1 cup olive oil

24 2 x 1 1/2-inch pieces assorted bell peppers (about 4 bell peppers)
16 1 1/4-inch-long diagonal pieces kielbasa sausage (about 1 1/2 pounds)
1 large red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated (32 pieces total)
16 1 1/4-inch cubes crusty sourdough bread
8 cups mixed baby greens.

Prepare barbeque (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside.

On each of 8 metal skewers, alternately thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat; divide among 4 plates. Top with skewers. Brush skewers with more dressing.

Sauteed Mixed Baby Zucchini and Summer Squash

Copyright 1998: James Peterson Vegetables

1 pound assorted baby squash and/or zucchini (about 25)
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Scrub the squash and zucchini and cut of and discard the ends. If the zucchini are more than 1/2 inch thick, cut them in half lengthwise.

Crush the garlic with the side of a chef's knife on a cutting board until it turns into a smooth paste. In a small bowl, combine the garlic and parsley and 1 tablespoon of the olive oil and reserve.

Heat the remaining olive oil in a large skillet over medium heat and toss in the squash and zucchini. Saute over medium heat, stirring or tossing, until the squash and zucchini wither slightly and turn golden brown, about 10 minutes. Spoon over the parsley mixture and toss or stir to break up the mixture so it coats the squash. Saute for about 1 minute more. Season with salt and pepper and serve immediately with a slotted spoon, leaving the cooking oil behind.