Sorry for starting another post on this subject...had problems with adding on to the other, kept getting this error message back stating that the "form" used is "out of date" and to resubmit, hit the back button, etc., which took me to a new post. Has anyone else had this problem? This is the second time this has happened to me now. Anyway...
OK, here are the results for the August 6th review:
Ribeyes with red wine feta vinaigrette (Issue 44, April 2004, page 36)
Bloody Mary Chopped Salad (Issue 52, August 2005, page 40)
Fuzzy Melba (Issue 52, August 2005, back cover)
(Note: As soon as I pasted the Bloody Mary Salad I noticed the SHRIMP the recipe calls for! This is a definite no-no for us, so I will delete that. Also have to omit the Worcestershire sauce because of the anchioves that IT contains! Does anyone have any suggestions for replacements for these two? Doubt the shrimp will make any difference, but what about the Worcestershire sauce? Do you think adding some fresh basil, for a Caprese-like salad, would throw this recipe off? Don't want to change too much because then the entire Bloody Mary concept of this recipe will be lost. Any suggestions, anyone???)
________________________________________________
RIBEYES WITH RED WINE FETA VINAIGRETTE
Yield: 1/2 cup vinaigrette, 2 steaks
Total Time: Approx. 20 minutes
For the Vinaigrette --
COMBINE:
1/4 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons shallot, minced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme
1 teaspoon Worcestershire sauce
1 teaspoon honey
juice of 1/2 lemon
salt and pepper to taste
STIR IN:
1/4 cup feta cheese, crumbled
For the steaks --
SEAR IN 2 TABLESPOONS OLIVE OIL:
2 rib-eyes (1 pound each), seasoned with salt and pepper
Preheat oven to 425 degrees F.
Combine vinaigrette ingredients in a small bowl.
Stir in feta; let stand at room temperature.
Sear one side of steaks in oil in a large ovenproof saute pan over medium-high heat.
Cook until richly browned, 3-4 minutes, turn over, and transfer pan to the oven.
For medium-rare meat, roast to an internal temperature of 125 degrees F, 8-10 minutes.
Remove from oven, transfer to serving plates, allow to rest 5 minutes.
Spoon vinaigrette over the steaks.
________________________________________________
BLOODY MARY CHOPPED SALAD
Yield: 6 cups
Total Time: About 30 minutes + chilling time
(NOTE: May be made up to 2 days in advance)
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup vodka or chicken broth
1 small can spicy V8 juice (5.5 oz. or 2/3 cup)
2 tablespoons Worcesterhire sauce
2 tablespoons red wine vinegar
teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared horseradish
1/2 teaspoon celery seed
juice of 1/2 a lemon
salt and pepper to taste
8 oz. cooked medium shrimp
2 cups tomatoes, chopped
1 cup celery, sl iced
1/2 cup cucumber, diced
1/3 cup pimento stuffed olives, halved
1/4 cup red onion, sliced
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
HEAT 1 tablespoon oil in a saucepan over medium-high. Add shallot; saute until soft, 3 minutes.
DEGLAZE with vodka; simmer until nearly evaporated.
Add V8, Worcestershire, vinegar, mustard, sugar, horseradish, celery seed, and lemon juice.
Boil 5 minutes, then season with salt and pepper.
Remove from heat and chill. May be made up to two days ahead.
Toss remaining ingredients together and season with salt and pepper.
Divide salad among plates, serve each with a shot glass of dressing on the side. (each person can dress their own salad)
________________________________________________
FUZZY MELBA
Yield: 8 servings
Total Time: 15 minutes
PUREE:
1-1/2 cups fresh raspberries (6 OZ.)
2 tablespoons simple syrup*
BLEND:
1 cup spiced rum
1 cup fresh lime juice
1/2 cup simple syrup
3 cups fresh peaches or 1 bag frozen (16 oz)
1 cup ice cubes
8 Martini glasses
Coarse sugar for dipping rims
Dip the rims of 8 martini glasses in fresh lime juice and coarse sugar.
PUREE raspberries in blender with simnple syrup. Remove, set aside, and rinse blender.
BLEND rum, lime juice, simple syrup, peaches, and ice until smooth.
To serve, pour a little of the raspberry puree into the bottom of each martini glass, then gently "top" each with peach mixture. (Careful not to "mix" the two, you want a definite "separation" of the red raspberry and peaches!)
*SIMPLE SYRUP
Combine 1/2 cup sugar with 1/2 cup boiling water and stir until dissolved. Cool.
Nutrition: Per 6 oz.: 154 calories, 0% calories from fat; 0% g total fat; 20 g carbs; 1 mg sodium; 1 g. fiber, 1 g protein
OK, here are the results for the August 6th review:
Ribeyes with red wine feta vinaigrette (Issue 44, April 2004, page 36)
Bloody Mary Chopped Salad (Issue 52, August 2005, page 40)
Fuzzy Melba (Issue 52, August 2005, back cover)
(Note: As soon as I pasted the Bloody Mary Salad I noticed the SHRIMP the recipe calls for! This is a definite no-no for us, so I will delete that. Also have to omit the Worcestershire sauce because of the anchioves that IT contains! Does anyone have any suggestions for replacements for these two? Doubt the shrimp will make any difference, but what about the Worcestershire sauce? Do you think adding some fresh basil, for a Caprese-like salad, would throw this recipe off? Don't want to change too much because then the entire Bloody Mary concept of this recipe will be lost. Any suggestions, anyone???)
________________________________________________
RIBEYES WITH RED WINE FETA VINAIGRETTE
Yield: 1/2 cup vinaigrette, 2 steaks
Total Time: Approx. 20 minutes
For the Vinaigrette --
COMBINE:
1/4 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons shallot, minced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme
1 teaspoon Worcestershire sauce
1 teaspoon honey
juice of 1/2 lemon
salt and pepper to taste
STIR IN:
1/4 cup feta cheese, crumbled
For the steaks --
SEAR IN 2 TABLESPOONS OLIVE OIL:
2 rib-eyes (1 pound each), seasoned with salt and pepper
Preheat oven to 425 degrees F.
Combine vinaigrette ingredients in a small bowl.
Stir in feta; let stand at room temperature.
Sear one side of steaks in oil in a large ovenproof saute pan over medium-high heat.
Cook until richly browned, 3-4 minutes, turn over, and transfer pan to the oven.
For medium-rare meat, roast to an internal temperature of 125 degrees F, 8-10 minutes.
Remove from oven, transfer to serving plates, allow to rest 5 minutes.
Spoon vinaigrette over the steaks.
________________________________________________
BLOODY MARY CHOPPED SALAD
Yield: 6 cups
Total Time: About 30 minutes + chilling time
(NOTE: May be made up to 2 days in advance)
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup vodka or chicken broth
1 small can spicy V8 juice (5.5 oz. or 2/3 cup)
2 tablespoons Worcesterhire sauce
2 tablespoons red wine vinegar
teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared horseradish
1/2 teaspoon celery seed
juice of 1/2 a lemon
salt and pepper to taste
8 oz. cooked medium shrimp
2 cups tomatoes, chopped
1 cup celery, sl iced
1/2 cup cucumber, diced
1/3 cup pimento stuffed olives, halved
1/4 cup red onion, sliced
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
HEAT 1 tablespoon oil in a saucepan over medium-high. Add shallot; saute until soft, 3 minutes.
DEGLAZE with vodka; simmer until nearly evaporated.
Add V8, Worcestershire, vinegar, mustard, sugar, horseradish, celery seed, and lemon juice.
Boil 5 minutes, then season with salt and pepper.
Remove from heat and chill. May be made up to two days ahead.
Toss remaining ingredients together and season with salt and pepper.
Divide salad among plates, serve each with a shot glass of dressing on the side. (each person can dress their own salad)
________________________________________________
FUZZY MELBA
Yield: 8 servings
Total Time: 15 minutes
PUREE:
1-1/2 cups fresh raspberries (6 OZ.)
2 tablespoons simple syrup*
BLEND:
1 cup spiced rum
1 cup fresh lime juice
1/2 cup simple syrup
3 cups fresh peaches or 1 bag frozen (16 oz)
1 cup ice cubes
8 Martini glasses
Coarse sugar for dipping rims
Dip the rims of 8 martini glasses in fresh lime juice and coarse sugar.
PUREE raspberries in blender with simnple syrup. Remove, set aside, and rinse blender.
BLEND rum, lime juice, simple syrup, peaches, and ice until smooth.
To serve, pour a little of the raspberry puree into the bottom of each martini glass, then gently "top" each with peach mixture. (Careful not to "mix" the two, you want a definite "separation" of the red raspberry and peaches!)
*SIMPLE SYRUP
Combine 1/2 cup sugar with 1/2 cup boiling water and stir until dissolved. Cool.
Nutrition: Per 6 oz.: 154 calories, 0% calories from fat; 0% g total fat; 20 g carbs; 1 mg sodium; 1 g. fiber, 1 g protein
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
Buon Appetito!
Linda