August 31, 2014 § Leave a comment
Asparagus and Shallot Salad
Prep asparagus and shallots. In aggressively salted boiling water add a couple of thinly sliced lemon rings. Add the asparagus and blanch for no more than one minute. Remove asparagus and shock in ice cold water until cool. Thoroughly pat-dry asparagus and place in mixing bowl. Add shallots, half of squeezed lemon, sesame oil and salt to taste. Mix thoroughly and place in sealed container. Refrigerate for minimum of two hours. Serve chilled or at room temperature.
Suggestions: an alternative to sesame oil is extra virgin olive oil for a different taste-profile. A terrific side for fish or chicken. Enjoy!
By Kenneth Bargers
June 28, 2014 § Leave a comment
Creamy Dilled Cucumbers
3 medium, cucumbers
¾ cup, white vinegar
¾ cup, sugar
1 teaspoon, salt
¼ teaspoon, white pepper
½ cup, mayonnaise
¼ cup, heavy cream, whipped
½ cup, sour cream
2 tablespoons, dill weed
¼ teaspoon, salt
½ teaspoon, white pepper
Slice cucumbers very thinly, do not peel. Combine vinegar, sugar, 1 teaspoon salt and ¼ teaspoon pepper in a heavy plastic bag. Marinate cucumbers in this bag for 2-3 hours. Remove from bag and press all liquid from cucumbers. Combine mayonnaise, whipped cream, sour cream, dill weed, ¼ teaspoon salt and ½ teaspoon pepper. Add to cucumbers. Chill 3 hours before serving on bed of crisp romaine lettuce.
Mrs. Jim (Betty) Emison
January 21, 2013 § Leave a comment
In a large bowl dissolve the pickling brine of salt, sugar and vinegar. Slice onions into rings and place in dissolved brine. Add stem of rosemary (whole without breaking off rosemary), bruised garlic cloves and red pepper flakes. Mix and place sealed large jar or container in refrigerator. Stir twice a day for three days.
The pickled onions can last up to three weeks. Great as condiment for grilled burgers, sausages and chicken. Also goes well as a side for beans and black-eyed peas.
By Kenneth Bargers
June 26, 2012 § Leave a comment
ROASTED CORN AND PEPPER SALAD
4, ears corn, type preferred, roasted or grilled, shaved from the cobb
1, green bell pepper, roasted or grilled, charred, peeled, deveined, roughly chopped
1, red bell pepper, roasted or grilled, charred, peeled, deveined, roughly chopped
¼ cup extra virgin olive oil
1 clove, garlic, finely minced
2 sprigs, fresh thyme, finely chopped
1 sprig, fresh oregano, finely chopped
Salt and Pepper to taste
In large bowl combine all ingredients. Serve at room temperature or cooled. Note: To maintain roasted flavor it is not recommended to add acid (such as vinegar or citrus).
Source: Kenneth Bargers Solutions
June 6, 2011 § Leave a comment
- ¼ cup and 6 tablespoons olive oil
- 1 18-ounce eggplant, sliced into eight ½-inch-thick slices
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 extra large egg
- ½ cup panko breadcrumbs
- ¼ cup and 4 tablespoons grated parmesan cheese
- Unsalted butter
- ½ cup pesto sauce
- 1 cup marinara sauce (can use store bought marinara)
- 2 8-ounce balls buffalo milk mozzarella cheese, each cut into six ¼-inch thick slices
Combine the flour, salt and pepper on a dinner plate. Beat the egg with 1 teaspoon water on a second plate. Mix the breadcrumbs with ¼ cup parmesan on a third plate. Dredge the eggplant on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan, and cook the breaded eggplant on medium-low for about 3 minutes on each side, until just cooked through. Don’t crowd the pan. Add more butter and oil, and cook the rest of the eggplant. Allow eggplant to drain on paper towel.
Preheat oven to 350 degrees. Place four slices of eggplant on baking sheet. Top each with ¼ cup marinara, three slices mozzarella cheese, 1 tablespoon pesto and 1 tablespoon parmesan cheese. Top with remaining eggplant slices. Bake until heated through, about 8 minutes. Serve hot.
Source: Tennessee Farm Bureau’s, Tennessee Home and Farm magazine (Summer 2011), http://tnhomeandfarm.com
May 30, 2011 § 1 Comment
4 large Roma tomatoes
1/4 c Italian bread crumbs
1/4 c Reggiano Parmesan cheese
1 t chopped garlic
1 t fresh chopped Italian parsley
1 t fresh chopped basil
1 each medium onion
1/4 c balsamic vinegar
1/4 c extra virgin olive oil
2 bay leaves
2 c baby arugula
Salt and pepper
Finely slice onion and sauté with 1 ounce olive oil and bay leaves until tender… add balsamic and cook until vinegar is reduced, about 1 hour. Rub the tomato with garlic, basil, parsley, salt and pepper….. let stand for a minimum of 30 min Sprinkle the tomato with parmesan and bread crumbs… sauté with 1 ounce olive oil. Garnish the plate with arugula tossed with the remaining olive oil
Serves 4 people as a salad or Appetizer.
Source: Chef Perry Seal, Hillwood Country Club, Nashville, Tennessee