GRILLED STEAK WITH CILANTRO CHIMICHURRI Any cut labeled ''suitable for grilling'' is fine. Allow at least 4 to 6 ounces per person. For testing, we used a 1-inch-thick boneless top sirloin.
DESSERT CELERY SORBET 3 cups celery juice 3 tablespoons agave nectar or sugar (see Note) Zest of ½ lime Juice of ½ lime
MAIN DISH FETTUCCINE WITH CREAMY ZUCCHINI SAUCE This is a surprisingly flavorful and very simple dish as presented. It's also the kind of recipe that lends itself to impromptu add-ins, such as pieces of grilled chicken or shrimp, a squeeze of anchovy paste or fresh shelled peas from the farmers market. Play it straight or improvise with what's on hand; either way, you'll have mastered one more way to make the most of summer's most prolific vegetable. Serve with a radicchio and frisee salad.
MAIN DISH SHRIMP FRA DIAVLO When you are watching your budget but don't want to feel deprived, make shrimp or other shellfish go further by using it as a topping in this devilishly spicy pasta dish. Bold flavors, including a lot of garlic and hot pepper flakes, make a little of this pasta go a long way. By halving the shrimp lengthwise along the vein line, you stretch the amount of shrimp even further, guaranteeing one in almost every bite. I like using canned tomatoes for a lighter, purer flavor...
SIDE DISH EAST-WEST SLAW 4 cups shredded Napa cabbage 4 cups shredded romaine lettuce 2 cups carrot matchsticks 3 tablespoons seasoned rice vinegar
SIDE DISH MIAMI-SPICED COCONUT RICE Look for canned reduced-fat or ''lite'' coconut milk in the Asian section of the supermarket. Regular works, too, but omit the oil. You'll have about 1 ¾ cups leftover coconut milk; it's great in smoothies. Or add ¼ cup water to stretch it to 2 cups and you'll have enough for two more batches of rice. Leftover coconut milk keeps in an airtight container, refrigerated, for up to 3 days or frozen for up to 1 month. Time required: 25 minutes...
DESSERT FERN INN KEY LIME PIE 1 (14-ounce) can sweetened condensed milk 6 eggs, separated (see note below) ½ cup Key lime juice
CONDIMENT PEANUT CHUTNEY Serve this flavorful blend with rice or use it as a dip for fried snacks such as pakors and pappadam. For a variation, use roasted cashews.
MAIN DISH KATHY'S CRAB CAKES 2 tablespoons light mayonnaise 2 tablespoons finely minced green onion (green part only) 2 tablespoons finely minced red bell pepper
APPETIZER BLUE CHEESE STUFFED CELERY 4 ounces cream cheese, at room temperature 2 ounces blue cheese, crumbled Celery ribs Mix the two cheeses thoroughly and chill. Wash celery ribs and cut into 3-inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a plate, cover and chill until ready to serve. Makes 4-6 appetizer servings.
SIDE DISH SMOKY, SWEET AND SPICY SLAW Chipotle gives the dressing smoke and spice; mango contributes the balancing sweet flavor. 4 cups thinly sliced green cabbage
These Red, White and Blue Star Tarts, from the creative minds at Taste of the South magazine, would be perfect for the Fourth of July. Here's how to make them:
SIDE DISH SPINACH WITH CHICKPEAS (Saag Chole) This tasty, nutritious dish goes well with any type of bread, from a French baguette to an Indian chapatti or Mexican tortilla. Or top it with grated cheese and bake it until heated through.
DRESSING FLUFFY CITRUS DRESSING 1 egg ½ cup sugar 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 teaspoons minced fresh tarragon or 1 teaspoon dried
DESSERT PARKER'S LIGHTHOUSE KEY LIME PIE 1 (14-ounce) can sweetened condensed milk 1 (8-ounce) package cream cheese, softened ¾ cup plus 2 tablespoons fresh-squeezed Key lime
APPETIZER CELERY APPLE GAZPACHO 8 to 9 celery ribs, chopped (about 3 cups) 1 Granny Smith or Fuji apple, peeled and cored 1 ½ cups cold water or 1 ¼ cup cold water plus ¼ cup chilled vinho verde
SIDE DISH CURRIED PEANUT SLAW Pair one of these slaws with just about any meat, fish or poultry you grill. All are very low in fat and calories, and add a welcome crunch and gorgeous color to the plate. To make carrot matchsticks, use a julienne peeler. This small kitchen tool looks like a (horizontal) vegetable peeler, but the blade has teeth. It works well on any hard vegetables, including potatoes, raw beets and daikon radishes, and makes salads look beautiful. The curry flavor is very mild, as...
SALAD CELERY SALAD WITH CHOCOLATE PEANUT BUTTER CUP ICE CREAM 3 ribs celery, sliced razor thin 1 teaspoon agave nectar or sugar 2 teaspoons lemon juice
MAIN DISH ROASTED PULLED CHICKEN SALAD WITH TARRAGON AND GOLDEN RAISINS Jean Sebastien Bailly likes to serve this lively salad in sandwiches or on salad greens at The Boutique Kitchen.
DESSERT CHOCOLATE NOT-ONLY-IN-YOUR-DREAMS CAKE I dreamed about eating a cake like this for years. This simple-to-make cake is extremely rich, and I love it more than any other flourless chocolate espresso cake I've had. To impress friends, keep some, unbaked, in your freezer, stored in the ramekins in an airtight container. When you need dessert without any fuss, pop them in the water bath and bake (you'll need to add about 10 minutes to the baking time). Be sure to grind the espresso finely. The...
RUB JAVA BLEND DRY RUB (top left) If you thought coffee was just for drinking, think again. Both ground coffee and cocoa powder lend a savory depth to most types of meat. Java rubs can vary widely in their ethnic influences. Consider adding cardamom (Middle Eastern), cinnamon (Asian) or chili powder (Southwestern). Chocolate with chiles is a classic Mexican pairing. This rub is great on chicken breasts, beef brisket, pork tenderloin, pork chops or ribs.
RUB RAICHLEN'S BASIC BARBECUE RUB (bottom left) Grilling guru Steven Raichlen says this blend is especially good with pork because it has an element of sweetness, but he also likes it on chicken and robust fish such as salmon. Those who prefer a spicier blend can substitute some (or all) hot paprika.
RUB FRESH TUSCAN ROSEMARY WET RUB (middle left) Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling.
MAIN DISH CURRIED SHRIMP 1 teaspoon canola oil 1 cup diced green bell pepper ¼ cup diced onion 1 tablespoon curry powder
MAIN DISH RUSSIAN CHEESE PANCAKES Called syrniki from the Russian word syr (cheese), these are lovely with melted butter and sour cream or fruit compote (see today's online recipe). Russian cottage cheese (tvorog) is available at Russian markets in Sunny Isles Beach including Kalinka Deli, 18090 Collins Ave. (305-705-9333).
MAIN DISH CHICKEN ENCHILASAGNA This is as easy as making a throw-together lasagna. Plus, it's nice and lean with a great protein-to-carbohydrate ratio, and it tastes just as decadent as restaurant enchiladas.
MAIN DISH CHUNKY BEEF STEW 3 tablespoons vegetable oil Salt and freshly ground pepper 4 to 5 pounds beef chuck, trimmed of excess fat and cut into 1 ½-inch cubes
SIDE DISH BALSAMIC-GLAZED GRILLED PEACHES Serve these as a side dish with your main course, or with vanilla ice cream for dessert.
APPETIZER FAVA BEANS AND CHORIZO IN THE STYLE OF MURCIA (Michirones con Chorizo) Murcian cooks often prepare this dish with dried fava beans (habas secas), stewing it with chorizo and ham and seasoning it with sweet pimentón and a dried hot pepper called ñora. In this version, adapted from chef Mikel Zeberio, fresh fava beans are served atop a rich chorizo sofrito loosened with beef broth. It makes a delicious appetizer with crusty bread and a Valle de Salinas Crianza, a well-rounded...
MAIN DISH MIDDLE EASTERN CHICKEN SKEWERS A wet rub of olive oil and Middle Eastern spices turns bland chicken tenders into something spectacular. If you prefer a bit of heat with your meat, add a dash of cayenne. Small vegetables, such as cherry tomatoes or baby onions, could be added to the skewers. This recipe also can be adapted for whole chicken breasts, which will require longer cooking at a lower temperature.
DESSERT GRILLED PINEAPPLE WITH HONEY-LIME SAUCE 1 ripe pineapple ¼ cup honey 1 teaspoon grated lime zest ¼ cup fresh lime juice
MAIN DISH GRILLED MAHI-MAHI WITH COCOA-CHILI RUB This recipe calls for fillets of mahi-mahi, but it can be easily adapted for shrimp, salmon steaks or fillets, chicken breasts or kebabs, beef brisket or pork chops. Adjust the grilling time accordingly.
MAIN DISH COFFEE-RUBBED STEAK ''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which...
APPETIZER MEDITERRANEAN SEVEN LAYER DIP Here's a Mediterranean spin on that Mexican version of the seven layer dip served with tortillas. It's just as tasty, but much lighter. Be sure to use a garlic hummus with only about 3 grams fat per 2-tablespoon serving.
SALAD GREEN SALAD WITH GRILLED PLUMS, BLUE CHEESE AND PECANS This salad is substantial enough for a light lunch, or will serve 6 as a side salad with dinner.
COOKIES NE PLUS ULTRA COOKIES ½ cup (1 stick) unsalted butter, at room temperature 2/3 cup packed dark-brown sugar ¼ cup granulated sugar
BREAKFAST VANILLA, CHOCOLATE AND STRAWBERRY BREAKFAST SUNDAE My friends and I eat this three-minute, throw-together breakfast over and over. If you prefer not to eat artificially sweetened yogurt, substitute a low-fat naturally sweetened one that will add about 70 to 80 calories and 2 grams fat to the nutritional profile.
DESSERT SWEET FRUIT ENCHILADAS 8 (8-inch) flour tortillas 1 (8-ounce) bar cream cheese ¼ cup sour cream 1 teaspoon vanilla extract or lemon juice or 1 tablespoon dark rum
SIDE DISH SCALLOPED TOMATOES If you're watching your sodium intake, omit the 2 teaspoons salt and use no-salt-added tomatoes. The celery salt alone will add a little edge.
SIDE DISH ARGENTINE GRILLED EGGPLANT (below) A blend of dry herbs and spices is applied toward the end of grilling. The eggplant of choice here is a small Italian variety, but larger eggplants can be cooked this way.
MAIN DISH OAXACAN-STYLE PORK RIBS Unlike most rib recipes, which call for slow, smoky, indirect cooking, these Mexican-style ribs are grilled over direct heat. They have some chew to them. Ask your butcher to neatly crack the rib bones in the center. This allows the adobo spice rub to penetrate the meat on all sides. Serve the ribs with tortillas, fresh salsa and guacamole.
MAIN DISH ROBERT GIBSON'S PIGEON PEAS AND RICE 8 ounces dried pigeon peas 2 tablespoons cooking oil or bacon drippings 2 medium onions, chopped
DESSERT BROWN-BUTTER TOFFEE BLONDIES 1 ¼ cups (2 ½ sticks) unsalted butter, plus more for pan 2 ¼ cups all-purpose flour, plus more for pan
TOPPING GRILLED PINEAPPLE SALSA Grilling fruits brings out the natural sugars and intensifies the flavors. The result is equally at home on the dinner or dessert plate. This salsa is perfect over grilled pork, chicken or fish.
DESSERT HOT APPLE COMPOTE This is adapted from the private recipe collection of Leo Tolstoy's wife, Sophia. She not only spent hours transcribing his words, but oversaw a large household. The compote is good hot or at room temperature, on its own or with any type of pancake or crepe.
MAIN DISH TORTELLINI WITH GREENS, WHITE BEANS AND PINE NUTS If the aroma of this pasta ''sauce'' doesn't attract takers, something must be wrong with their sense of smell. Another virtue of the dish: With the exception of toasting pine nuts, it's a one-pot experience. Serve with warm foccacia. Adapted from Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes, from the editors of Vegetarian Times (Wiley, 2008).
SIDE DISH BLACK BEANS Serve these richly seasoned beans with steamed rice, grilled chicken or steak and a tossed green salad. 2 cups dried black beans
DESSERT CHOCOLATE NO-MIXER CAKE Most of the recipes in Warren Brown's book are complex and required a careful reading before baking. This simple cake is a delicious exception. He prefers weighing rather than measuring dry ingredients, but the latter worked fine for us.
DESSERT TRADITIONAL '50s KEY LIME PIE 6 eggs, separated 1 (14-ounce) can sweetened condensed milk ½ cup Key or regular lime juice
MAIN DISH CARIBBEAN SOY-GINGER CHICKEN Serve this salty-sweet chicken with plenty of rice to soak up the sauce. 1 (3-pound) chicken, cut into 8 pieces
SOUP ASIAN CHICKEN NOODLE SOUP 1 ½ quarts (6 cups) low-sodium chicken broth 4 large garlic cloves, minced 1 tablespoon minced fresh ginger or 1 teaspoon ground
DESSERT LEMON TART CRUST: 4 tablespoons unsalted butter 1 large egg 1 large egg yolk 1 ¼ cups almond flour 2 ½ cups flour
From Beverly Mills and Alicia Ross' Desperation Dinners DESSERT DOT'S BLONDIES WITH CHOCOLATE CHIPS To get the proper texture, do not use an electric mixer. You do not need to sift the flour, but spoon the flour into the measuring cup so as not to pack it down too much. Use the spoon handle to brush away extra flour, leveling the top of the measuring cup.
SANDWICH TOMATO-SWISS BRUSCHETTA SANDWICHES 4 teaspoons bottled Italian vinaigrette, or more to taste 8 slices (1 ½ inches thick) European-style baguette (for about 8 ounces total)
DESSERT PIER HOUSE KEY LIME PIE 4 eggs, separated 1 (14-ounce) can sweetened condensed milk ½ cup Key or regular lime juice
SIDE DISH HEALTHIER BAKED BEANS 1 pound dried navy beans (about 2 cups) Vegetable cooking spray 2 cups chopped onion 1 cup chopped green bell pepper
MAIN DISH BAKED FISH WITH GREEN BEANS AND CAPERS 1 ½ pounds fish fillets (trout, sole, catfish, tilapia, red snapper, cod or turbot)
DESSERT FRENCH MACAROONS COOKIES: 1 cup plus 2 tablespoons almond flour 1 ½ cups powdered sugar 3 large egg whites, at room temperature
DESSERT BETE NOIRE CAKE CAKE: ¾ cup sugar 9 tablespoons unsalted butter 18 ounces bittersweet chocolate, chopped 6 large eggs
DESSERT FROZEN LEMON CREAM PIE 3 egg yolks ½ cup plus 1 tablespoon sugar 1/3 cup lemon juice 2 teaspoons grated lemon zest
