Creamy Avocado and Crab Pasta

A great pasta for a warm day, this one can be prepped ahead of time...just the pasta needs cooking just prior to serving.

Makes 4 servings

1 small tomato
1/4 cup softened cream cheese
1 garlic clove
1/2 cup chopped flat leaf parsley
8 large basil leaves, torn
1 medium avocado
Juice of 1/2 lemon
1/2 tsp salt
A few tablespoons of water on the ready
8 ounces fresh pasteurized blue crab meat (lump or back fin)
12 ounces dry spaghetti or linguine
4 single teaspoons white truffle oil or extra virgin olive oil
S&P to taste

Slice the tomato in half and then remove the seeds and pulp.  Lay each half, cut side down, on paper toweling to drain a bit and then dice finely.
In a blender or mini food processor, process the cream cheese, garlic, parsley and basil to get everything started.
Add the avocado meat, lemon juice and salt and continue to process until smooth.You may need to add some water at this point.  Place the mixture in a bowl and gently stir in the crab meat.  Cover the bowl with plastic wrap with the wrap actually laying on the mixture.  At this point you can refrigerate until ready to eat...just bring it back to room temperature first.
Cook the pasta per package instructions, drain and place in a large bowl. (Save a little of the pasta water for loosening up the sauce if need be).
Fold in the avocado-crab mixture until the pasta is thoroughly coated.  taste and adjust for seasoning.
Divide the pasta among 4 bowls or serving plates.  Drizzle each with the teaspoon of truffle or olive oil and garnish with the finely diced tomato.Enjoy!!

Basil Scented Spinach and Couscous

This is the side we had last night with Greek grilled lamb chops...I think if you add some cheese like feta, it would make a lovely lunch.

Makes 3 to 4 side servings

1 Tbl olive oil
1 medium leek (white and pale green part) diced
1 clove minced garlic
1 cup Israeli (pearl) couscous
1  1/2 cups chicken broth (plus more if needed)
1 medium tomato, seeded and cut into a small dice
2 to 3 large handfuls of baby spinach leaves, chopped
1/2 cup fresh basil leaves thinly sliced
S & P to taste

Heat the oil in a medium sauce pan and add the leek and garlic.  saute gently until the vegetables soften and become fragrant.
Add the couscous and the chicken broth, bring up to a boil and then down to a gentle simmer.  Cover and let simmer 8 to 10 minutes.
Stir in the diced tomato and spinach and while on the heat stir until the spinach wilts.  If you feel you need a little more broth, now is the time to add it.
Stir in the basil and season with salt and pepper.  Enjoy!

Chimichurri and Potatoes

A little while back Food52 posted a recipe for a salt crusted potato appetizer with a cilantro mojo in their weekly Genius Recipes feature.  I was intrigued...the potatoes are simmered in an open pan in salty, salty water until the water evaporates and the potatoes have a light salted crust.  Serve them with the cilantro mojo as an appetizer or side.  Now I'm not a huge fan of cilantro (I will use a little now and then) but I do find chimichurri sauce addictive.

Here's the link to the original recipe:
http://food52.com/recipes/22261-jose-pizarro-s-salt-crusted-potatoes-with-cilantro-mojo

And here's what I did:

Make a chimichurri sauce by combining 2 cups chopped parsley, 4 cloves garlic, 2 tablespoons fresh oregano leaves, 2 to 3 tablespoons white wine vinegar, a few crushed red pepper flakes and 1/2 cup extra virgin olive oil in a mini food processor or blender and process until it looks like the photo above.  Season to taste with salt and pepper.  Refrigerate to let the flavors mingle.

Place about 8 to 10 baby redskins or fingerlings in a large saute pan or skillet and season with 2 tablespoons of flaky salt. Cover the potatoes with water and vigorously boil them until the water has evaporated. Turn the potatoes around in the hot pan to coat with the salt.

Use the chimichurri as a dip for the potatoes.  Great warm or room temperature!

Ridiculously Easy Frozen Grapes and Yogurt

We keep grapes in the freezer all summer long for a simple and refreshing snack or dessert.  This time I dressed them up with a little sugar and set them on a sweet and tangy yogurt sauce elegant enough for company!

Serves 4 to 6

4 cups seedless grapes (your choice of colors)

3 Tbl granulated sugar

3/4 cup plain yogurt (preferably Greek)

1/4 cup light brown sugar

1/4 cup sour cream

Rinse and drain the grapes leaving them moist.  Place them in a bowl and toss with the granulated sugar.  Transfer to a large freezer bag and freeze for at least 2 hours.

Combine the yogurt, brown sugar and sour cream in a bowl and then refrigerate until ready to serve.

To serve, spread some yogurt sauce on individual serving plates and top with as many frozen grapes as you like.  Or surround a bowl of the sauce with the grapes and let everyone have at it!

NOTE: Thanks to all for voting in the Food52 Your Best BBQ Contest.  I didn't win but was so flattered to be in the finals!

Roasted Tomatoes and Cheese

Not really a defined recipe but since tomatoes aren't in season here in Michigan yet and wanting something like a caprese salad to go with our grilled lamb chops last night, I roasted some small Campari tomatoes for about 20 minutes at 400F, which I had cut in half, in olive oil and a bunch of chopped garlic ( like 5 cloves!). I sliced fresh mozzarella and poured the cooled tomatoes, juices and all, over and topped with some salt, pepper and fresh basil leaves. Use whole cherry tomatoes if you like and get some good bread to dip in the lovely juices.
I think they'll be on the Memorial Day menu!

I'm a Finalist!!!

My 'Bama Kebabs recipe (which have been re-named Alabama-Style Chicken Kebabs) is a Finalist in the Food52 Your Best Barbecue Contest.  I'm just thrilled and hope you will go here to sign in or log in and vote!

http://food52.com/contests/334-your-best-barbecue

Coconut Confetti Rice Salad

An easy refreshing "make ahead" salad to bring to a picnic or to just have on hand for some lime grilled chicken...

Serves 6 to 8 (or maybe more)

1  1/2 cups jasmine rice

One 13.5 ounce can unsweetened coconut milk

1 cup water

2 cups finely diced English cucumber (leave the skin on)

1/2 cup finely diced red onion

1 cup finely diced red radish

2 jalapeno peppers, seeded and finely diced

1 cup sweetened coconut flakes

1/4 cup fresh lime juice

3 Tbl granulated sugar

1/4 cup grape seed oil

1/2 cup finely sliced fresh mint leaves

Salt and pepper to taste

Pour the coconut milk and water into a medium sauce pan which has a lid.  heat until the cream on top of the can of coconut milk melts into the mixture.  Add the rice, bring up to a boil and then gently simmer, covered for 15 to 18 minutes until the liquid is absorbed into the rice.  Cool the rice to room temperature.

Once the rice has cooled, place in a good size mixing bowl and stir in the diced cucumber, onion, radish, jalapeno and coconut.

Whisk the lime juice, sugar and oil together and then stir into the salad until everything is coated.

Gently stir in the sliced mint leaves and season to taste with salt and pepper.  refrigerate but bring to room temperature to serve.