Ingredients:
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1 can whole black pitted olives
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, black olives and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
Tuesday, September 16, 2008
Sweet & Savory - watermelon salad
Last week my aunt had left over watermelon and we made a savory salad with it. It was delicious. I think we used feta but I think gorgonzola or stilton might be two possibilities as well. Also we used red wine vinegar but I think balsalmic vinegar would be good too. One last change we used mint but I'm thinking cilantro would work well with this.
(Pic and directions are below)
Ingredients:
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1 can whole black pitted olives
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, black olives and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
Ingredients:
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1 can whole black pitted olives
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, black olives and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
Friday, August 8, 2008
Sunday, July 27, 2008
Baked Halibut
After the farmers market on Thursday we decided to make baked halibut steaks, (pictured above) (Recipe is below)1c diced zucchini
1tsp olive oil
1/2c minced onion
1clv garlic, minced
2c diced fresh tomatoes
2tblsp chopped fresh basil
1/4tsp salt
1/4tsp pepper
1/4c crumbled feta cheese
Preheat oven 450 degrees, grease a shallow pan place halibut steaks in pan, salt and pepper both sides. In a sautee pan on medium heat add olive oil, onion, garlic, zucchini, and basil, sautee for 2 minutes, remove from heat and add tomatoes. Stir together then spoon mixture over halibut steaks. Sprinke liberally with feta cheese and place in oven for 15 minutes or until fish is flaky.
Enjoy with a small salad and herb rice.
Saturday, June 14, 2008
Wednesday, April 2, 2008
Tuesday, January 8, 2008
New Years Eve at Hope & Anchor
The boys and I decided to have dinner out on New Years Eve. Hope and Anchor is a nice reliable haunt of ours. In Red Hook we don't have many but this one is a good one! They had me at the cobb salad. Anyway! We went there around 10:30pm on NYE just 30 minutes before they stopped serving food.
When we got there; there was already a HUGE Karaoke crowd developing. The waiter, polite, but annoyed that we came in so close to kitchen closing time, walked us huffily behind the 6'4" tall drag queen singing "I will survive" in the middle of the restaurant.
Never the less, the boys and I had a grand old time... We started with some buffalo wings (which in my opinion should be stricken from their menu) and some beers (two beers for me and the big boy, a water for the young en) Then our order.... Cory ordered a burger with chorizo and an egg, Chad ordered Pirogues (no photo, he at them too fast for me to get a photo) and I ordered the Chinese chicken salad. (see photos below)
The burger met RAVE reviews from the boy, the pirogues were "good" and my salad. .eh good but I should stuck with the cobb I was told that I compare every salad I get to that cobb and I'm always so disappointed. Oh well you live, eat and ya learn right?
After our meal I took some photos of the back room we were placed in as the only patrons eating at that hour, and we tried to get the boy to stay and watch some people make fools of themselves singing Karaoke, but he was already freaked out by the giant transvestite, so we went home, donned our Happy New Years top hats (in assorted colors) and watched the ball drop in times square.
Enjoy our photos below!
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