Tostones, or Fried Plantains
Peel and chop into 2-inch chunks two very green plantains. Soak in salted water for one hour. Pat dry with paper towels. Deep fry for 2 minutes in hot vegetable oil. Remove plantains, smash flat, and fry again for 2 or 3 minutes until golden brown. Drain on paper towels and sprinkle with salt or Adobo seasoning. Can be served with ketchup or a salsa mixture
.
Rinse and dry a bunch of fresh asparagus. Try to choose the ones about the diameter of your little finger. Cut off the tough bottom part of the stalks. Drizzle with olive oil, sprinkle with salt and a tiny bit of cayenne pepper. Spread in one layer on a cookie sheet and broil on high for about 10 minutes, watching carefully so as not to burn. This can also be accomplished on an outdoor grill. Serve hot.
Steamed Asparagus w/ Hollandaise
Rinse and dry a bunch of fresh asparagus. Try to choose the ones about the diameter of your little finger. Cut off the tough bottom part of the stalks. Drop into a large pot w/ a small amount of boiling water. Steam for 3 or 4 minutes, till bright green and slightly tender. Drain.
While the asparagus is cooking, mix together 3 egg yolks, 1/4 t. salt, and 3 T. lemon juice in a blender on low speed. Remove the center part of the blender lid and slowly drizzle a stick of melted butter (while it is still hot) into the egg mixture while the blender is on the lowest speed. A lovely yellow hollandaise will appear. Scrape blender pitcher with spatula to remove. Pour/spread over steamed asparagus.
Grilled Portobellos
Slice three or four large portobello mushroom caps into 1/2" thick slices. Heat 2 T. olive oil in a skillet. Fry mushrooms for just a minute or two on each side in hot oil. Turn off heat. Drizzle a few drops of a good balsamic vinegar over hot mushrooms. S/P to taste. Put a few crumbles of Gorgonzola cheese on mushrooms and let melt a little. Serve warm.
Arugula Salad(had this in a restaurant in Verona once...)
On each salad plate, arrange the following:
-Arugula salad greens (also known as "rocket"), drizzled with a good balsamic vinegar and olive oil
-Thinly sliced mushrooms
-Shavings of a really good parmigiano reggiano (parmesan cheese)
-A few walnuts
-Ground fresh pepper
Roasted Potatoes
Peel and chop 6 potatoes. Combine 1/4 c. olive oil, s/p, 2 crushed garlic cloves, and 2 stripped sprigs of rosemary in a bowl. Mix with potatoes. Wrap in foil and place on a hot grill. Grill for 30 minutes turning once and checking for doneness. Serves 6.
Glazed Carrots
Boil 3 c. fresh peeled carrots strips (or the ready-made baby carrots) for 10 minutes til crisp tender. Drain. In same saucepan, melt 2 T. butter with a handful of fresh parsley leaves, 1 t. sugar and a couple sprinkles from the salt shaker. Stir in hot carrots. Serve immediately. Serves 6.
Fruit Salad
Fruit salad is really a no-brainer, but never wanting to assume knowledge...This particular combination is great - it's colorful and flavorful. And I love a sprinkling of sweetened coconut, too, though I know a lot of people don't. Mix together some strawberries, a chopped mango, green grapes, blueberries and some pecan halves.How much of each? Well, consider how many people you are serving and make sure there is a serving of fruit for each. Then adjust if necessary. For instance, for six people: a handful of bluberries is one serving, a mango another, several strawberries a third, and so on until you get to six. Add a few more berries or nuts if it doesn't look like enough.
