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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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Two-Heirloom Tomato Salads

Photo May 26, 6 31 09 PM

Orzo And Heirloom Tomato Salad

Heirloom tomatoes are in season right now, so I’m buying them fairly regularly. I have, two, really easy and delicious salads here that can be a main coarse or a side dish with any protein you like. The second one is completely vegetarian. Let’s talk about my first salad.

Photo May 26, 6 28 40 PM

Heirloom Tomato Salad With Bocconcini And Sopressata.

Photo May 26, 6 31 09 PM

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Level: Easy

Ingredients:
1-1/2 heaping cups of diced Sopressata  (or diced Genoa Salami)
8 cups of heirloom tomatoes – halved and wedges ( depending on whole or grape size tomatoes)
1- 8 ounce package- herb marinated Bocconcini (mini mozzarella balls or pearls)
1/4 cup red wine vinegar
1/2 cup e.v.o.o.
2 tablespoons Agave nectar
1-1/2  tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1/4 cup of freshly chopped tarragon leaves

Dressing For Salad:
1/4 cup red wine vinegar
1/2 cup e.v.o.o.
2 tablespoons Agave nectar
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons of freshly cracked black pepper
Directions:
Place all ingredients in a “2 cup” measuring cup. Whisk all the ingredients together until well combined.

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

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

Direction For Heirloom Tomato Salad:
In a large salad bowl, place all the halved and tomato wedges. Add in the marinated mozzarella balls. Next, add in the chopped fresh tarragon leaves. Pour the dressing over and toss all the ingredients together. Serve with your favorite bread.

Orzo And Heirloom Tomato Salad

My second tomato salad called, Orzo And Heirloom Tomato Salad. This on is a vegetarian salad, totally meat free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Level: Easy

Ingredients:
1 pound of cooked drained and cooled orzo pasta
2 cup of arugula leaves
4 cups of diced and halved heirloom tomatoes ( depending whether whole or grape size)
1-14.6 ounce jar of long stemmed artichoke hearts, halved
1-8 ounce package of Bocconcini ( mini mozzarella balls
1 lemon juiced
2 tablespoons of Agave nectar
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
2 tablespoons of freshly chopped flat leaf Italian parsley

Directions:
Place the halved and diced heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes hearts, mini mozzarella balls arugula leaves, Kosher salt, black pepper, and chopped parsley into a large salad bowl. Squeeze the juice of one lemon and drizzle the two tablespoons of agave nectar over the top. Toss through gently. Next, refrigerate until your ready to serve as a colorful and tasty side dish.

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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.

ny-strip-steak-with-heirloom-tomato-salad.jpg

 

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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Arugula Salad With Fried Herb Crusted Goat Cheese Medallions

Herb Crusted Goat Cheese Medallions!

Let's Dish

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice and e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb crusted goat cheese medallions, that takes the salad to a whole new level.  Really delicious and simple to make. Let me show how I make these little gems.

Steve brought home half a pound of sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them. That’s why you see them in the picture. Anyway, back to the star of this show.

Chives

First I’m starting with my garlic chives. These will go into the breading along with dried parsley flakes.

Photo May 22, 5 20 57 PM

Yields: 4 servings
12 goat cheese Medallions -3 per salad
Prep Time: 15 minutes
Inactive Prep Time:  30 minutes
Cook Time:  about 10 minutes for all 9 rounds.
Total Time: 25 minutes
Note: Cook just until browned on both sides but not melted on the inside

Ingredients for salad
2 packages of pre-washed arugula
1/2 red onion sliced very thin
3 lemons juiced about 2 tablespoons per salad
E.V.O.O about 2 tablespoons per salad
Kosher salt, a sprinkle per salad
Fresh cracked black pepper, a pinch per salad

Fried Goat Cheese
1-11 once log of goat cheese sliced into 12 medallions
3 beaten eggs
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of dried parsley flakes
1-1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

 

Directions:
First, place the arugula and sliced red onion evenly divided into 4 salad bowls. Sprinkle each salad with salt and pepper. Cover each with plastic wrap and  place them into refrigerator to keep cold.

For the breading: Place the panko, chives, and dried parsley flakes to a large bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese from the frig and slice into 9 medallions.

Slice the goat  cheese into ( 1/2 inch thick) 9 medallions. Dip the goat cheese medallions, a few at a time, into the seasoned egg mixture.. Toss them through to coast. Next, transfer them into the Panko with herbs.

Place the breaded goat cheese onto a baking sheet lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

On medium heat, preheat a large saute pan. until hot. Carefully add the butter and olive oil and swish around the pan. Once melted, place the breaded goat cheese medallions into the pan. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until browned on the outside but mot melted inside.

Note: If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To serve:  Squeeze lemon juice over each prepared salad.  Drizzle with the  e.v.o.o and toss.  Top each salad with 3 warm goat cheese medallions and serve immediately.

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