Tag: Western

Tequila-Pineapple Shrub

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I make a peach-bourbon shrub that’s one of my favorite cocktails: it’s tart and sweet and summery in the best way. The thing about shrubs is that they’re endlessly riffable, so why not replace the bourbon with tequila and the peaches with pineapple? It turns out they’re a winning combination too. Make this drink in the late spring and summer, when pineapples are in season.

Ingredients:

  • 1/2 cup sugar
  • 1 1/2 pounds pineapple, peeled, cored, and chopped into medium pieces
  • 3 tablespoons white vinegar
  • 6 ounces blanco tequila
  • 2 ounces lemon juice, preferably Meyer
  1. Bring sugar and 3/4 cup water to a boil in a saucepan and add pineapple pieces to pan. Reduce heat and simmer 10 minutes. Remove from heat and let sit 30 minutes. Strain syrup into a bowl (reserve a few pieces of the pineapple for using as a garnish); stir in vinegar. Cover and chill shrub.
  2. Set out 4 ice-filled cocktail glasses. For each cocktail, shake 2 ounces shrub, 1 1/2 ounces tequila, and half an ounce of lemon juice in an ice-filled cocktail shaker until frosty. Strain into glasses and top with reserved pineapple.

Corn, Okra, and Red Pepper Skillet

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If you’ve know me at all then you know okra is my favorite vegetable, and this blog is a no-okra-slander zone. This easy summer skillet pairs okra with corn and peppers for the ultimate summer side dish. Eat it with rice and chicken or even better, by itself. (I paired it with Iranian dolma here, because why not?)

Ingredients:

  • 1 teaspoon avocado oil
  • 2 slices turkey bacon, chopped
  • 2 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and finely chopped
  • 10 okra, stemmed and sliced crosswise
  • 4 ears corn, shucked, kernels sliced off (or one 10-ounce package frozen corn, about 2 cups)
  • 4 green onions, thinly sliced
  • Salt and pepper to taste
  1. In a large skillet, heat the oil over medium-high heat. Add the turkey bacon, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate; set aside. Do not wipe out the pan.
  2. Melt 1 tablespoon butter in the skillet and add garlic, shallots, bell pepper, and jalapeno and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Increase heat to high, add okra and corn, and cook, stirring occasionally, until crisp-tender, about 7 minutes. Stir in green onions, reserved turkey bacon, and remaining butter and season with salt and pepper.

Hearts of Palm and Avocado Salad

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This salad is so easy that it hardly qualifies as a recipe, but the combination of creamy hearts of palm and acidic dressing is a perfect pairing. To be honest, I could eat hearts of palm straight out of the can, but avocados make everything taste even better.

Ingredients:
  • 1 15-ounce can hearts of palm, rinsed, drained, and sliced into 1/2-inch pieces
  • 2 tomatoes, diced
  • 2 slightly firm avocados, peeled and diced
  • 3 teaspoons olive oil
  • 2 tablespoons white vinegar or lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon chopped cilantro
  1. Combine the olive oil, vinegar, salt, and pepper in a serving bowl. Add the hearts of palm, tomatoes, avocado, and cilantro and gently mix until the vegetables are coated. Serve immediately.

Loaded Steak Nachos

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Behold, the ultimate appetizer for a crowd. These nachos are one of my favorite appetizers to serve — think a giant platter of crunchy chips loaded with juicy seared steak, shredded cheese, avocado, beans, and a trifecta of salsa, lime, and sour cream to top it all off. Let’s bfr; who doesn’t love nachos?

Ingredients:
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 pound steak (I use sirloin, ribeye, or flank)
  • 1 tablespoon avocado oil
  • 1 lime, juiced
  • 1 16-ounce can pinto beans, rinsed and drained
  • 4 cups tortilla chips
  • 2 cups Monterey Jack cheese, shredded
  • 1 16-ounce tub pico de gallo salsa
  • 1 avocado, peeled and diced
  • 1/3 cup sour cream
  1. Preheat oven to 450F degrees and prep baking sheet with aluminum foil. Combine chili powder, cumin, paprika, oregano, and salt in a small bowl, then rub mixture into steak. Heat a cast iron skillet with oil until hot, then sear steak on both sides until done, flipping once. Remove from heat and top with lime juice, then leave to rest, about 10 minutes. Dice or shred steak into bite-size pieces.
  2. Spread tortilla chips in a layer on the baking sheet, then top with beans, steak, and cheese. Bake until cheese is bubbling and beans and steak are heated through, about 10 minutes. Remove from oven and transfer to serving platter. Top with pico de gallo, sour cream, and salsa. Serve immediately.

Salmon and Corn Chowder

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This soup is perfect for the springtime as the weather (finally) warms up. It’s lighter than clam chowder and the addition of corn is like a harbinger of sunnier days. Serve this with some toasted sourdough and a salad and you’ve got a perfect casual seafood meal.

Ingredients:
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 8-ounce salmon fillet
  • 3 slices turkey bacon, chopped into 1/2-inch pieces
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 3/4 teaspoon chopped thyme leaves
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1 cup half-and-half, warmed
  • 2 cups fresh corn kernels (from 2 ears)
  • 4 cups chicken stock
  • 3 Yukon Gold potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (about 2 cups)
  • Black pepper
  • Chopped green onions, for serving
  1. Heat a small skillet over medium-high heat. When hot, add 2 teaspoons of the olive oil around the pan, add the salmon, skin side down, and cook until the skin is golden brown and releases easily from the pan, about 4 minutes. Flip the salmon over and continue cooking for another 4 minutes. Transfer the salmon to a plate to cool.
  2. Meanwhile, heat a medium Dutch oven over medium heat, then drizzle in the remaining 1 tablespoon olive oil and add the turkey bacon. Cook, stirring occasionally, until the bacon begins to brown, about 3 minutes. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the carrot, celery, thyme, and garlic. Cook until the vegetables are soft, another 3 to 5 minutes. Add the flour, salt, Old Bay, paprika, and basil. Cook for another minute or two, then slowly add the half-and-half, stirring the vegetables well as you add it so that there’s no clumping. After the mixture thickens and bubble again, add the chicken stock, corn, and potatoes. Bring to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the potatoes are tender throughout, about 20 minutes.
  3. Remove the skin from the salmon, break it into bite-size chunks, add it to the pot, and simmer for another 5 minutes. Season to taste with salt and pepper. Serve garnished with green onions. (You can let the soup cool and store it in the refrigerator up to 3 days before reheating to serve.)