My favorite kind of salsa is the smooth kind versus the chunky. Most Mexican Restaurants serve this style of salsa when you sit down to eat with warm chips. I love the fresh chunky pico style, however, for everyday eating and multi-tasking into different dishes, the smooth version fits the bill. Check out the video on my blog post here.
Salsa de Senora means Lady’s salsa in Spanish.
Yield: 2 cups
Ingredients:
1 can diced tomatoes with green chilies southwest style
1/2 cup yellow onions, chopped
2 cloves garlic or 1/4 teaspoon garlic powder
4 cilantro sprigs
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon smoked paprika or chili powder
1/8 teaspoon cinnamon or less
1 tablespoon lime juice
Directions:
In a blender or food processor mix and puree all ingredients until smooth. Heat in a small saucepan over medium heat for 10 minutes.
One of my favorite recipes of all time is this salad. I love it because it can be used all year round just by changing a few of the ingredients out. This week I share my favorite Summer Salad that can transform simple ingredients into a sensational salad. As always, check my website blog at www.arlenecoco.com for more information.
Wild and Gathered All Seasons Salad with Spicy Pecans and Maple Vinaigrette Serves 10-12
I call this an “all seasons” salad because I serve it all year long, I just change the fruits and cheese for the season and serve a different version of it. I still serve it with Maple dressing and spicy nuts because it’s those flavors that make the salad special.
Summer Salad 1- ½ pounds baby mixed or microgreens 6-8 ounces Bleu Cheese - Gorgonzola works well 1 pint of Fresh Blueberries (local is best)
Fall Salad½ pounds of baby mixed or microgreens 6-8 ounces Goat’s milk cheese, crumbled 2 Granny Smith Apples, thinly sliced
Winter Salad1 – ½ pounds of baby spinach or baby mixed greens 6-8 ounces Good Quality Parmesan cheese 1 cup dried cranberries or chopped dried figs
Spring Salad1 ½ pounds baby mixed greens or microgreens 4 -6 ounces feta cheese, crumbled 1 quart of fresh strawberries, sliced
Spicy PecansIngredients: 3 cups pecan pieces 1 Tablespoon ground cinnamon 1 teaspoon ground white pepper 1/2 teaspoon salt 2 Tablespoons butter 1/2 teaspoon red cayenne pepper 1 teaspoon allspice 1/4 teaspoon ground ginger 2 teaspoons sugar
Roast pecans on a cookie sheet at 350F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove them from the oven and set them aside. As nuts are roasting -Melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let them dry for about an hour. (can be stored for up to a week in an airtight container)
Maple VinaigretteYields 2 1/2 cups Ingredients: 1/3 cup apple cider vinegar 1/4 cup of onion, peeled and minced 2/3 cup of maple syrup 1 cup of canola oil 1 Tablespoon Brown mustard
Instructions: Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly
In this week's podcast, I give you my best-kept secrets on grilling Eggplant. You can see the transcript here and check out the video of me grilling it.
Dry Italian seasoning can be substituted for Herbs de Provence.
Serving size: 4-6
Ingredients:
1 large eggplant
1/8 cup olive oil
1/8 cup balsamic vinegar
1/8 cup soy sauce
1 tablespoons herbs de Provence
1/2 teaspoon granulated garlic
1/8 cup barbecue sauce
1/3 cup water
Directions:
Slice eggplant 1 inch thick and place in a Ziploc bag. Pour olive oil, balsamic vinegar, soy sauce, herbs de Provence, and garlic in the bag. Mix the barbecue sauce and water together and add to the eggplant. Marinate up to 3 hours in the fridge before cooking. Grill over a hot fire, turning continually, charring the eggplant to your likeness. Eggplant will soften when it's off the grill as it sits.
In this episode, I talk about different techniques for cooking over an open fire. When I had my outdoor kitchen built, my blacksmith installed a big fireplace with a trammel or swinging black hanging iron arm with notches in it so I could hang a black pot over the fire with ease and adjust the temperature by moving the pot to a different notch. This return to “no-tech” cooking has given me a new appreciation for cooking over open fires. Click here to read the transcript.
The origins of this dish are from Northern Italy. For best results, marinate for 24 hours.
Serving size: 4
Ingredients:
1 each whole chicken
1-2 bricks wrapped in Foil
Marinade
2 oranges divided
2 lemons divided
6-10 cloves peeled garlic whole
3 tablespoons fresh rosemary divided
1/4 cup olive oil
salt and pepper to taste
1 cup white wine
2 tablespoons fresh chives chopped
salt and pepper
Directions:
Step 1. Wash and dry the chicken. Cut out the backbone with poultry shears so that the chicken will lay flat. Turn the chicken over, skin side up and press to flatten the chicken as much as possible. Wrap the bricks in foil and set them aside.
Step 2. In a gallon Ziploc bag, squeeze and zest 1 lemon and 1 orange into the bag, and put the squeezed oranges and lemons in the bag. Add garlic cloves, 2 tablespoons of fresh chopped rosemary, olive oil, and salt and pepper. Place chicken in a Ziploc bag to marinate for at least 3 hours, 24 is better. Bring out one hour before cooking to come to room temperature.
Step 3. Heat a 12-inch heavy (preferably cast iron) skillet over medium-high heat on the grill. Very carefully place chicken in pan skin/breast side down. Add the garlic cloves to the pan placing them on top of the chicken.
Step 4. Place the foil bricks on top of the chicken. Grill for 30 minutes and check the bottom side of the chicken for doneness. If it's not a golden brown color, cook longer. Turn over the chicken and let it cook on the other side until the thermometer reaches at least 160F which will be about 15 minutes depending on your heat source. Use a thin metal spatula to pry chicken from the pan so as not to tear the skin.
Step 5. Remove chicken from the pan and let it rest for 5-10 minutes. Pour the wine in the pan and deglaze, scraping the pan to loosen the bits that are stuck to the pan. Boil for 2 minutes and place chicken back in the mixture. Slice the remaining lemon and orange into slices or quarters. Add lemon and orange slices, squeezing on chicken. Chop the remaining tablespoon of rosemary and sprinkle on the chicken along with the 2 tablespoons of chives. Inside cooking directions: Cook on top of the stove for 15 minutes, turn over, then transfer to a 450F oven and cook for 20 minutes. Chicken is done at 165F but can come out of the oven at 160 F.
Grilling salmon is an easy and tasty way to eat fish. Loaded with protein and Omega 3's combined with easy availability makes it a natural choice for a lazy summer dinner. In this episode, I walk you through one of my favorite summer recipes on the grill. Easy and sensational, this dish never disappoints. Also check out my video of me making this dish at www.arlenecoco.com
Pesto grilled salmon
Ingredients:
3/4 cup extra-virgin olive oil
2 garlic cloves
2 cups packed basil
1 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
4 each 4-6 ounce salmon fillets
Directions:
Step 1. In a processor, add oil and garlic and process until minced. Add basil and puree, stopping to scrape down the processor bowl a few times to make sure the puree is smooth. Add cheese and salt and puree briefly, just enough to mix. Set aside.
Step 2. Wash the fish fillets and pat dry. Slather 2 tablespoons or more depending on your taste of pesto on each fillet.
Step 3. Heat grill to medium-high heat, you will be cooking the fish over indirect heat. Place fish on a seafood grilling rack sprayed with nonstick spray. Place the rack on the grill over indirect heat and cook for 10- 15 minutes until firm to touch.No need to turn or flip the fish.
Yield: 1 2/3 cups of pesto Serving size: 4
In this week's episode, I give you some new tips and tricks for easy Summer entertaining. Check my blog on my website for more information at www.arlenecoco.com
Maple Brined Chicken
Most local poultry lends itself well to brining. Just remember if you brine chicken, you can’t use the drippings for gravy, as they will be too salty. This recipe can be used for Turkey or Pork with delicious results.
1 large whole free-range chicken (3 to 5 pounds)
2 ½ gallons cold water (plus 1 quart to mix brine in)
2 cups kosher salt
1 cup white granulated sugar
1 cup real maple syrup
2 bay leaves
1 bunch fresh thyme or 4 tablespoons dry
1 head whole garlic, peeled and chopped
5 whole allspice berries- Optional
4 juniper berries, crushed- Optional
Instructions:
1. Place 2 gallons of cold water in the container you intend to brine with.
2. Place 1 quart of water in a small saucepan and add the rest of the ingredients and heat until dissolved. Pour into the cold water mixture and stir until well mixed. Add Chicken to brine mixture. Add ice if needed to chill brine. You want to make sure your brine mixture temperature is less than 41 degrees F.
3. Use a plate or heavy item to weigh it down if the chicken is floating. Refrigerate for 24 hours in a cooler packed with ice around the brining container or store in a refrigerator.
4. Take out of the brine and pat dry. Grill as directed below. Do not add salt to the chicken before cooking.
Grilled Chicken with Rosemary and Lemon
Ingredients:
1 brined whole chicken
4 sprigs fresh rosemary, two cleaned from the stem and chopped
2 lemons, 1 sliced thin and one for juice
To Grill Chicken:
1. Cut chicken into 1/8th cuts and place rosemary sprigs in the pan. If using a larger chicken, cut in half across the breast. Place chicken over indirect medium heat and cook for 30 to 45 minutes covered. Turn and grill for another 30 minutes or until internal temperature reaches 165F. The chicken will feel firm to the touch.
2. Just before serving squeeze lemon juice over cooked chicken and sprinkle with remaining fresh chopped rosemary. Garnish with sliced lemons
What makes local in-season produce taste better? Maybe it’s because it’s grown with care and love...
Because our dinner today from a grocery store originates from no less than five countries, we are starting to take a closer look at just where our food comes from. A healthy, sensational salad is featured along with a video and recipe on the website.
Summer Bounty Vegetable Salad
This recipe is adapted from Cooking with the seasons, A year in my kitchen by Monique Jamet Hooker and Tracie Richardson, (Published by Henry Holt 1997) The original recipe called for Blue Cheese Crumbles, but I omitted them because, in the height of the season, I only wanted the flavors of the vegetables to shine.
Monique says: This is a salad that is truly planned by nature. The vegetables listed are merely suggestions. Take a basket into the garden or to the farmers’ market and pick vegetables according to what is seasonally available. Choose a mixture that complements each other in taste, color, and texture.
10 Servings
Ingredients:
3 cups of water
1 cup each, uncooked:
Broccoli florets
Green beans, ends trimmed
Snow peas end, and strings removed
Carrots, cut into ¼ inch slices
Celery, cut into ¼ inch slices
Zucchini, cut into ¼ inch slices
Yellow squash, cut into ¼ inch slices
Cucumber, cut into ¼ inch slices
Green onion, cut into ¼ inch slices
Red pepper, seeded and cut into ¼ inch strips
6 cherry tomatoes
Dressing:
1/3 cup red wine vinegar
¼ cup chopped fresh parsley
1 Tablespoon Dijon-style mustard
2 Tablespoons honey
½ cup olive oil
¼ cup Gorgonzola cheese (optional)
Wash your hands with soap and water before you start prepping.
Instructions:
Bring water to a boil. Drop the broccoli, green beans, and snow peas into the water for 1 minute. Remove with a slotted spoon and plunge immediately into the cold running water. Drain. Repeat with carrots.
Place the cooked vegetables and the celery, zucchini, squash, cucumber, green onion, red pepper, and tomatoes into a large salad bowl.
To make the dressing, combine the vinegar, parsley, mustard, and honey in a small mixing bowl. Whisk in the olive oil until all the ingredients are well blended. Drizzle the dressing over the vegetables and crumble the cheese on top. Toss the salad gently and let rest for 30 minutes so the flavors blend.
Variations: To turn today’s vegetable salad into tomorrow’s supper, toss any salad left with cooked rotini or mostaccioli pasta. Serve chilled accompanied by a loaf of crusty French Bread.
Food Safe Tip: Gently rub produce under cold running water, scrub firm produce with a clean vegetable brush under running water.
When John Adams signed the Declaration of Independence, he wrote to his wife, Abigail, that the day of the signing "Will be the most memorable epoch in the history of America. That was back in 1776. In some ways, not much has changed with the celebration of the 4th of July. In this episode, I will give you a culinary lesson about how the 4th was celebrated back when it started. You can find the transcript on my website at www.arlenecoco.com
Every summer I vow to spend more time outside dining al fresco with my husband. Such accessible natural beauty, it’s the perfect backdrop for a mini-vacation escape. In this episode, I let you in on my picnic secrets to make your next picnic epic! I give you tips and hacks and a recipe for my favorite Asian-inspired wild rice salad. As always, listen until the end for the recipe and you can check it out on my blog page on the website.
Pacific Rim Inspired Wild Rice Salad in Lettuce CupsThis is my favorite picnic side dish recipe. Bold with flavor, it’s packed with vegetables and grains, and it’s dressed with a sweet and sour vinaigrette dressing. This version is a flavorful departure, and the ingredients are an inspiration from my journeys to South East Asia. The recipe can easily be cut in half for a smaller crowd. Serve with grilled meats and a green salad for a delectable supper. Use fresh stir-fry vegetables pre-cut from the produce department if you are in a pinch for time.
Makes 12 one-cup servings
Ingredients: 3 cups cooked wild rice ( ¾ cup raw)
3 cups cooked brown rice cooked (1 cup raw)
2 cups cooked barley (1/2 cup raw)
1 cup broccoli florets, cut into small buds
1 cup carrots, cut into small chunks
1 red or yellow pepper, julienned into 2-inch pieces
1 cup pea pods, cut in half
1 six-ounce can of baby corn, drained and chopped
1 six-ounce can of sliced water chestnuts, drained and chopped
3/4 cup fresh chopped cilantro, divided
2 heads of Boston lettuce separated into cups
1/2 chopped roasted unsalted peanuts
1 cup dressing (recipe follows)
Dressing: Yields one cup of dressing
1/4 cup soy sauce (low sodium)
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup sweet chili sauce (found in grocery store’s Asian section)
1 tablespoon fish sauce or coconut aminos
Cook wild rice, brown rice, and barley as directed on the package. Let cool. Add vegetables and cilantro, mixing well. Mix dressing ingredients and stir in. To serve, mound salad in lettuce cups and garnish with roughly chopped cilantro and chopped peanuts.
With Dad's Special day coming up, why not try something different? Scheduling full-blown parties are challenging this time of the year because of busy summer weekend schedules. In this episode, I teach you how to set up a fun and delicious show-stopping buffet that lends itself to easy entertaining. I give you an extensive list from which you can fridge-forage to serve guests at their leisure. As always, the info is on my website on my blog.
With this set up you can be as simple or as elaborate as you wish, here are some standby's I suggest:
You will want to keep the flavor profiles mild and delicate, particularly for breakfast, if you serve a toast and toppings bar later in the morning, then it can take on a Brunch vibe with more robust flavors.
Breads are the star- Select an assortment and figure about 2-3 slices per person depending on the size.
You can wrap the breads, and put them on a board with a knife the night before so it will be ready when you are.
Some of my favorite carriers are:
Crusty Multigrain with seeds
Keto or Low Carb Bread
Sourdough
Sweet Potato Slices (cooked)
Banana Bread
Any Seasonal bread or English muffins
Next is the base layer- It should be creamy and smooth with some protein if you are not using meats
Avocado
Cream Cheese
Hummus
Goat Cheese
Peanut butter
Pimento Cheese
Flavored Butters
Preserves and fruit spreads
Then the next layer can be the protein that makes it a meal and a bit heartier
Sliced boiled eggs
Smoked Salmon
Burrata cheese
Sliced deli ham and cheese
prosciutto
Bacon
Crumbled Feta
Fruits and Vegetables are next
Thinly sliced tomatoes
Thinly sliced cucumbers
Sliced bananas
Radishes
Pickled onions
Baby Spinach
Toppings and Seeds dress the toast up and make it appealing to the eye
Fresh Herbs and edible flowers
Everything but the bagel seasoning
Toasted Coconut
Cinnamon sugar
Sunflower seeds
You get the picture, you are only stifled by your imagination. The great thing about this style of entertaining is that you can do so much of it the night before, place it on platters, and store it in the fridge, so all you have to do the next morning is make the coffee and put the platters and condiments out
Central Grocery, an iconic specialty store in the heart of the French Quarter in New Orleans has a secret recipe. Certain dishes are so ingrained in this region's stew-pot cuisine that to eliminate them would be unthinkable. One is muffuletta, an Italian submarine-type sandwich with a distinctive olive salad.
In this episode, I give you a couple of recipes, one for my version of the Olive Salad and another from my cooking classes, the Streetcar Salad, using the famous olive salad. Catch the transcripts and recipes on my website, www.arlenecoco.com
The authentic Muff requires an 8-inch semolina sesame topped loaf. Good luck finding that at your local grocery store. The closest thing I have found has been Focaccia. Here is a recipe from Joshua Weissman for the bread if you want to make it yourself on Youtube. Joshua says in the video that the Muff is the King of all Italian Sandwiches, I have to agree, it's amazing. As for the Olive Salad, you can buy Gardinaria at your local Italian grocery store and beef it up with capers and more olives in a pinch.
1 round 8-inch loaf of bread or 4 hoagie rolls
2 tablespoons Extra Virgin Olive Oil
1 teaspoon chopped garlic (optional)
4 ounces lean ham
4 ounces salami
4 ounces mortadella
4-6 ounces provolone or mozzarella or a mix
1 cup of Olive Salad or Store-bought Gardinara mix with 1 cup of mixed pitted chopped black and green olives and 1 teaspoon capers added.
There's no place on earth like South Florida. The beaches are like sugar, the water is so blue and beautiful and the sunshine is abundant. I have been making the pilgrimage annually to get a break from the snow. In this episode, I give you tips on places I go back to and new places I have just discovered.
I also talk about my favorite way to entertain in the summer- My version of Mixed Grill and Salad Bar. It's perfect for casual entertaining because everyone can find something to eat even with preferences. As always check out the blog for the recipes. There is also a video tour of my favorite farmers' market in South Sarasota County.
Cooking Outside is one of my favorite things to do when the weather warms up. When I was a catering chef, we always cooked outside onsite for a party, even in the winter. Cooking around my guests gives me a chance to be in the action and they can help move things along. In this episode, I give you tips on cooking outside and I give you a recipe for an easy way to cook tuna right from the freezer. As always, check my blog here for the post and show notes. This post includes a how-to video.
Is the Mediterranean diet really the healthiest diet in the world? Experts agree that, yes indeed it is the best diet for overall health. The Mediterranean diet is based on the traditional foods that people used to eat in countries like Italy and Greece back in 1960. Researchers noted that these people were exceptionally healthy compared to Americans and had a minimal risk of many lifestyle diseases. In this episode, I will give you my take on this eating plan and give you tips and a great recipe for Chicken with olives and lemon.
Whether you are bringing mom breakfast in bed or planning a show-stopping brunch, the moms in your life deserve a morning off. The national restaurant association says that Mothers's day is the busiest restaurant day of the year. So if you don't want to make a reservation, dining at home with a little planning will be just as easy. In today's episode, I will share with you my favorite Brunch menu, give you links to the recipes and talk about ways to prep ahead making life easier in the kitchen. Check the show notes at www.arlenecoco.com for the recipes and information.
Grain Bowls aka Buddha bowls are making the rounds these days on recipe websites. The history I am told of the Buddha bowl is Buddha often traveled all day to see people and along the way, they gave him a food offering which he put in a large bowl. At the end of the day, he would eat the bowl as his meal. Today, I offer you my take on Buddha's Bowl and give you a great recipe for Sesame Tahini Dressing, perfect for your next bowl. As always, recipes and info are in the show notes at www.arlenecoco.com
When I was a kid, one of my favorite outings was crawfishing on Sunday afternoon with my father. I grew up crawfishing in Louisiana and enjoying the bounty of Louisiana every season. Today I am going to share with you some fun facts about Crawfish, tips on buying and cooking, and my mama's favorite Crawfish Etouffee recipe. Check the show notes page on my blog for the recipe and video on how to make a roux.
Pizza is one of the world's favorite foods, we eat it at home, in restaurants, and standing on the street corner too. In this episode, I introduce you to Pizzettas which translates to "Little Pizzas". I give you tips and tricks on how to make an easy peasy 2 ingredient dough and give you a recipe for a vegetable pizza and a famous recipe from a restaurant I visited in Honolulu. Check the show notes here for the blog post.
Even though Spring is always late in the Northland where I live, It never stops me from enjoying fresh produce, even if it's not from the local garden. I am ready for greens, tender shoots, and delicate leaves that Spring brings to us. Join me today as I talk about tips for getting ahead of salad prep, gear, and resources. Stay until the end for my book report and the recipe for an amazing salad I had at Harrod's Tea Room in London. For all the links we talked about, head over to the show notes on my blog on www.arlenecoco.com