Blistered Shishito Peppers May 19, 2021 by Jill Foucre Leave a Comment Blistered Shishito Peppers 2021-05-20 02:02:05 Print Ingredients 6 ounces shishito peppers 2 teaspoons sesame oil Lime wedges Salt, preferably flaky sea salt or smoked sea salt, to taste Instructions Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes. Transfer the peppers to a serving plate. Spritz with a lime wedge. Sprinkle with salt to taste. Serve with a little bowl on the side for the pepper stems. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Skillet Corn Salad with Avocado Dressing September 29, 2019 by Jill Foucre Leave a Comment Skillet Corn Salad with Avocado Dressing 2019-09-29 22:35:03 Print Ingredients 2 tablespoons Olive oil 2 tablespoons Butter 4 Scallions - chopped 4 Ears of Sweet Corn- husked 1/2 teaspoon LFK Seasoning "Rub it Right"* (or Mojo SALT Sisters Blend)* 1/2 teaspoon Salt Pepper to taste 1 Pint halved Grape or cherry Tomatoes Juice of one Lime 1 Diced Ripe Avocado Chopped Cilantro to garnish Instructions Heat cast iron skillet for 5 minutes, then add oil and butter. Add chopped onions, and cook for 2 minutes. Next add corn kernels and seasoning to the skillet. Cook at medium high heat for 5 minutes and then add the halved tomatoes, lime juice, and diced avocado - stir until the avocado "melts" into the salad - about 2 minutes. Taste and adjust seasonings. Garnish with chopped cilantro - serve warm as a side dish or serve with your favorite chips. Notes *available at Marcel's Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Vegetable Salad September 5, 2018 by Jill Foucre Leave a Comment Grilled Vegetable Salad 2018-09-05 22:15:50 Print For the Vegetables red, yellow and orange bell peppers eggplant zucchini yellow squash asparagus artichoke hearts, grilled or canned, drained of any liquid sun dried tomatoes ( soft and tender) sliced avocado crumbled feta or goat cheese and pine nuts, (optional) For Balsamic Vinaigrette ¼ cup good aged balsamic vinegar 1 cup, extra virgin olive oil 1 garlic clove, minced finely ¾ teaspoon Dijon mustard salt and pepper Instructions Prepare and slice veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside. Whisk balsamic vinaigrette ingredients together until well incorporated. Right before serving place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto a platter. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter. Add cheese and nuts if desired. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Vegetable Salsa August 9, 2018 by Jill Foucre Leave a Comment Roasted Vegetable Salsa 2018-08-09 13:31:05 Print Ingredients 5-6 ripe tomatoes 2 jalapeño peppers 2 red bell peppers 2 red onions 2 cloves garlic ¼ cup cilantro 2 tablespoons olive oil salt and pepper, to taste Juice from 1 lime 2 tablespoons cider vinegar Instructions Preheat oven to 425 degrees. Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down. Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like. Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Vegetable Gratin June 28, 2018 by Jill Foucre Leave a Comment Summer Vegetable Gratin 2018-06-28 16:41:25 Serves 4 Print Base 1 garlic clove, minced 1 15 ounce can tomato sauce 2 teaspoons italian seasonings Gratin Ingredients 2 large beefsteak tomatoes 1 red onion 1 large eggplant 1 zucchini 1 summer squash 8 ounces fresh mozzarella cheese 4 sprigs fresh thyme Salt and pepper, to taste Instructions Preheat oven to 375 degrees. Stir together base ingredients in a 9x13 inch baking dish. Wash the vegetables. Cut each vegetable into 1/2 inch slices. Arrange vegetables and cheese over base, alternating colors. Top with fresh thyme, salt and pepper to taste. Cover with foil and bake for 39 minutes. Remove foil and bake another 15 minutes. Notes This is a great side dish and can also be a main served over pasta. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/