In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM
Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving
6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Jalapeño Pepper
2 Tbsps. Champagne Vinegar
1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.
Please see At The Farmers Market.
For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at epicurious.com
In Fish, Recipes, Seafood on June 20, 2012 at 8:41 AM
(Active preparation time 10 minutes, cooking time 14 minutes, total time 1&1/2 hours, serves 2)
½ cup extra virgin olive oil
Juice of two fresh squeezed limes
4 tbsps. of chopped fresh cilantro
6 tsps. of minced fresh ginger
Kosher salt to taste
Freshly ground black pepper to taste
1 lb. Fillet of Striped Bass
Note: Consider adding a finely minced jalapeño pepper to the marinade for an added zing.
1. Combine the first six ingredients in a mixing bowl and whisk to blend well.
2. Place the striped bass in shallow, non-reactive pan and pour the marinade over it.
3. Marinate at room temperature for 1 hour, turn the fillet after 30 minutes.
4. Oil the grate on a gas grill and preheat on medium-high.
5. Grill the fish with cover closed for 8 minutes on the first side, basting once with the marinade.
6. Turn the fish and repeat for an additional 6 minutes.
Please see A Multitude of Fishes