Sunday, July 25, 2010

Flavor Boosters

Peppery Dijon Parsley Rub for Beef Filet
From Chef Dave Zino, National Cattlemen’s Beef Association

¼ cup chopped fresh parsley
2 Tablespoons Dijon-style mustard
1 Tablespoon cracked mixed peppercorns or cracked black pepper
2 large garlic cloves, minced
1 teaspoons salt

Combine all ingredients in a small bowl. Makes about ¼ cup


Grilled Tuna with California Golden Raisin Chutney
Adapted from californiaraisins.org

Spicy, tangy raisin chutney -- a natural with fish and other meats, too.

INGREDIENTS
1/2 c. sugar
1/2 c. water
2 T. white distilled vinegar
1-1/2 tsp. ground red pepper
1/4 tsp. ground turmeric
1/4 tsp. ground cloves
1 piece (2-inch) cinnamon stick
1-1/2 c. California golden raisins
12 or 14 black peppercorns
1 piece (1-inch) julienne fresh gingerroot
6 boneless, skinless tuna fillets (6 ounces each)

PROCEDURE
In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat. Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low. Cover and cook 5 minutes to blend flavors. Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates. Remove from heat and set aside.

Preheat grill or broiler. Grill or broil tuna fillets for 3 to 4 minutes on each side (145°F). Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet. Serve immediately.

Nutrition Information (per serving)
Calories 470(4% from fat); Total Fat 2g (sat 0.5g, mono 0.5g, poly 1g); Cholesterol 80mg; Protein 39g; Carbohydrates 73g; Fiber 3g; Iron 4mg; Sodium 80mg; Calcium 68mg

Tomato Soup with Arugula Pesto
Adapted from epicurious.com

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup half & half cream
1/4 cup good-quality vodka (optional)

Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

To Make the Soup: Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
To Make the Pesto: Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, and then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.

Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.

Do it early The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.