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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Antipasto Platters Made Easy

 

Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

Whenever I’m doing an Antipasto Platter, start with great quality ingredients. I like to assemble a few and dress of few.

For example, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and breadsticks, wrap delicious cured meats.

Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.

Simple dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great about this, all the ingredients are store bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is really simple. I doubled the recipe below for my platters in the pictures you see above.

Ingredients: Marinate For Bocconcini
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

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New York Strip Steak With A Tomato Salad

 

Let's DishLet’s  Dish Up

Some Color

And

Flavor!

 

 

 

 

 

NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

New York Strip Steak With A Tomato Salad is simple but this distinct combination of flavors that can’t be imitated.

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Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 12-inch cast iron skillet

Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder

Ingredients:
2 8-ounce, 1 1/2-inch thick New York strip steaks
1 tablespoon of olive oil
4 cups of heirloom tomato wedges
1 14.6-ounce jar of long-stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of freshly chopped flat leaf Italian parsley
Red wine vinaigrette

Ingredients For Dressing:
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, chopped parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Set the bowl aside until steak is ready.

Directions For Steaks:
Important: Let the steak come to room temperature, about 15 minutes, before placing it into the hot pan.

Preheat oven to 425-degrees F., convection, 400-degrees F.

Trim and season the steaks to your taste. In a 10 inch cast iron skillet over med-high heat add 1 tablespoon of olive oil. When the pan is hot, sear both sides of the steaks for 2 to 3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the preheated oven. Now come the variables. The steaks thickness, how long they’re seared, and the temperature of the oven. Cook to the final internal temperature (medium-rare or medium) you want. Remember, after removal from the oven the steaks will continue to cook. I call this “carry over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium rare. Remove the steaks from the oven and transfer to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread.

*E.V.O.O. is Extra Virgin Olive Oil

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Stuffed Artichokes

 

Stuffed Artichoke

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Growing up, whenever there was a special occasion this dish was in high demand. I can remember she would always ask what it was that we would like her to make. Stuffed Artichokes was one of those dishes.

I believe that Italians utilize as much of a vegetable as they can. If you know anything about artichokes, much of it is either trimmed or cut. Preparing the artichokes using this method prevents that waste. Let me explain. I find that many home cooks tend to be intimidated by this strange thistle. But I’m here to fix that if I can.

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As you can see I trimmed the stalks down quite a bit and threw them in as well. They are eatable also. To keep the artichokes submerged in the boiling water, place a plate on top like this.

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Take the cooled artichoke and remove the center. This is where the thistle is located and is not editable. Start by pulling the leaves apart gently until the center of the artichoke is exposed, take a tablespoon and dig out the thistle. It looks like a circular hairy piece also known as the choke. Repeat this process for the remaining artichokes.

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You can see here above how the center is now hollowed out. To stuff, the artichokes, start with the bottom working your way around pulling the leaves apart gently and with your fingers. Continue until you reach the center. Stuff as much of the filling between the leaves as possible.

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When you’re ready to eat the Stuffed Artichokes, just pull each leaf off using the leaf as a natural spoon, getting all that deliciousness off each one. As you make your way to the center, there you’ll find the best surprise of all, the heart of the artichoke. The heart is the most tender part of the whole artichoke. Don’t forget about those stems too, YUM!

This dish is a show stopper and any dinner party.

Stuffed Artichoke

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 4 servings
Equipment: 6- stockpot, 9 x 13 baking dish, 2 large mixing bowls

Ingredients:
4 medium fresh artichokes
4 cups of Italian style breadcrumbs
2 cloves garlic, grated
1 1/2 cups Parmigiano-Reggiano, grated, plus 4 tablespoons
2 tablespoon pine nuts
6 sun-dried tomatoes, finely chopped
1/4 cup golden raisins
6 slices Prosciutto, julienned
1/4 cup flat-leaf Italian parsley, finely chopped, plus extra for garnish
1 teaspoon freshly cracked black pepper
1/2 cup *E.V.O.O. more if necessary
1 cup of good dry white wine
2 lemons, juiced, save lemons for the water
water

Directions:
Start by pulling off some of the outer leaves from the bottom. Then take a pair of kitchen scissors, trim the tips (the pointy sharp part) of the leaves. Next, cut the stems off so they will have a flat bottom.

Fill a 6-quart stockpot 1/2 to 3/4’s of the way up with water. Cut 2 lemons in half, juice the lemons right into the water. Throw the remaining parts of the two lemons into the water too. This prevents the artichokes from turning brown and/or oxidizing.

As you can see I trimmed the stalks down quite a bit and threw them in as well. They are eatable also. To keep the artichokes submerged in the boiling water, place a plate on top like this.

On medium-high heat, bring the artichokes up to a boil. Once up to a boil adjust the heat so as to keep the water at a boil but not so high the water boils over. Continue to cook the artichokes for 45 minutes or until fork tender. Transfer the artichokes and the stems to a large plate to cook. Prepare the filling while boiling the artichokes.

For the Filling:
In a large bowl add Italian style bread crumbs, grated garlic, grated Parmigiano-Reggiano, pine nuts, sun-dried tomatoes, golden raisins, freshly ground black pepper, flat-leaf Italian parsley, and julienned Prosciutto. The prosciutto and cheese are salty so no extra salt is needed. Finally, add the *E.V.O.O., stir to combine. You want the consistency of wet sand. You may need to adjust the amount of oil depending on the type and amount of breadcrumbs used.

Continued Directions:
Take the cooled artichoke and remove the center. This is where the thistle is located and is not editable.

Start by pulling the leaves apart gently until the center of the artichoke is exposed, take a tablespoon and dig out the thistle. It looks like a circular hairy piece also known as the choke. Continue to scrape out the choke until the center of the artichoke is completely hollowed out. Repeat this process for the remaining artichokes. For reference, refer to the pictures above.

To stuff, the artichokes, start with the bottom and work your way around pulling the leaves apart gently and with your fingers.  Continue until you reach the center. Stuff as much of the filling between each row of leaves.

Preheat oven to 350-degrees F.
In a large baking dish, place the stuffed artichokes along with the stems. Add a cup of white wine. Top each artichoke with more cheese and drizzle each one with a good amount of *E.V.O.O.

Bake for around 30 minutes, or until the filling is nice and hot, the cheese is golden brown, and the artichokes have absorbed almost all of the wine.

Garnish with fresh Italian flat-leaf parsley. Serve hot or at room temperature.

*E.V.O.O. is short for Extra Virgin Olive Oil.

 

 

 

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Caponata Chili

Caponata hili

Changing a classic recipe with some new and interesting ingredients.

 

Caponata Chili

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