DOUG'S
SUMMER CEVICHE
- 1-1/2 cups
fresh lemon juice
- 1-1/2 cups
fresh lime juice
- 2/3 cup fresh
orange juice
- 4 garlic minced
- 1 lb. fresh
Ahi tuna skinless and cubed - 1/4 inch
- 1/2 large
red onion
- Handful of
fresh chopped cilantro
- Finely chopped
jalapeno
- 2 diced romatomatoes
- 4 oz. can
of blackbeans (rinsed)
- 4 oz extra
virgin olive oil
- Fresh cracked
pepper and sea salt (to taste)
- In non reactive
bowl, combine the lemon and lime juices, add a good pinch of
sea salt.
- Add orange
juice, minced garlic, jalapeno peppers and cubed Ahi tune.
- Store in refrigerator
for 2 hours or until tuna reaches your desired donesness. (The
citric acid will cook the tuna).
- After marinating
is complete discard excess juice by straining and fold the remaining
ingredients.
- Adjust seasoning
to taste.
- Enjoy in a
martini glass or mound on a bed of greens.
Submitted by:
Doug Robbins
The
Garlic Brick Sandwich
- 1 loaf rustic
Italian bread
- Roasted red
pepper strips
- Marinated
artichokes
- The Garlic
Box Balsamic Vinegar
- The Garlic
Box Tapenade
- Fresh goat
cheese
- Prosciutto
and salami slices
- Fresh basil,
cilantro and parsley
- Remove and
discard the centre of the bread.
- Spread Tapenade
on the bottom half (enough to cover).
- Top with strips
of roasted red pepper, boat cheese and marinated artichokes.
- Drizzle with
Balsamic Vinegar.
- Add layer
of prosciutto and salami slices and drizzle again with vinegar.
- Finish topping
with herbs and cap with top half of bread stick.
- Double wrap
in baker's parchment paper, waxed paper or plastic wrap. Secure
wrapped sandwich loaf to wood cutting board with twine. Place
brick (or cast iron skillet) on top of sandwich for at least
1 hour to flatten.
- Taking care
not to cut paper, slide a serrated knife between the sandwich
and cutting board.
- Place sandwich
(brick removed) into a picnic basket.
- When ready
to serve, unwrap, slice and serve.
- Enjoy with
a full-bodied red wine such as Shiraz.
The Garlic
Box products are available at Schinkels'.
* As an alternative,
this can also be served warm. Simply heat bacon bits in the microwave
for a few seconds and toss with warm, just cooked potatoes and
the remaining ingredients.
New
Potato Summer Salad
- 3 lbs. new
potatoes, cut into 2 inch cubes
- 1/2 of a small
red onion, thinly sliced
- 1/2 cup of
cherry tomatoes, halved
- 2 tbsp. bacon
bits
- 1/4 cup chopped
fresh basil
- 1/4 cup balsamic
vinaigrette dressing
- 1/4 cup mayonnaise
- 2 tsp. mustard
- Cook potatoes
in boiling water 10 - 12 mins. or until fork tender. Drain.
- Toss potatoes,
onion, tomatoes, bacon bits and basil in large bowl.
- Mix remaining
ingredients.
- Pour over
potatoe mixture and toss lightly.
- Refrigerate
until ready to serve.
* As an alternative,
this can also be served warm. Simply heat bacon bits in the microwave
for a few seconds and toss with warm, just cooked potatoes and
the remaining ingredients.
Caesar's
Pasta Salad
- 8 thick slices
of bacon, fried and set aside
- 3 tablespoons
fresh lemon juice
- 2 teaspoons
Dijon mustard
- 2 teaspoons
anchovy paste
- 1 large garlic
clove, minced
- 1/2 cup extra-virgin
olive oil
- 1 lb. farfalle
(bowtie pasta), freshly cooked to tender, rinsed under cold water
and drained
- 1 romaine
heart, chopped (6 cups)
- 2-1/2 oz.
finely grated Parmigiano-Reggiano (1-1/4 cups)
- 1 cup croutons
- Whisk together
lemon juice, mustard, anchovy paste, garlic, and olive oil in
a large bowl.
- Add pasta,
romaine, cheese, and croutons if using, then toss to combine.
- Season with
salt and pepper and top with bacon.
- Serve immediately.
~ Recipe supplied
by Doug Robbins ~ |
