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July 2012

Cherry Tomatoes with Creamy Avocado Lime Dressing

Cherry Tomatoes Avocado Lime Dressing
Cherry Tomatoes with Creamy Avocado Lime Dressing

This is an easy summer salad to throw together for a weekend barbcue. The avocado dressing is fresh and creamy - use leftover dressing for a crudite platter.

Download Cherry Tomatoes with Creamy Avocado Lime Dressing recipe

1 pint cherry tomatoes, halved

2 Hass avocados, ripe, pitted, flesh scooped from skin (reserve 1 for salad)

½ teaspoon hot pepper sauce, such as Tabasco

1-2 tablespoons lime juice, from 1 lime

½ cup buttermilk

¼ cup mayonnaise

1 tablespoon minced red onion

1 tablespoon minced fresh cilantro leaves

1 medium clove garlic, minced

½ teaspoon sugar

¾ teaspoon table salt

¼ teaspoon ground black pepper

Avocado Lime Dressing

In food processor, puree 1 of the avocados, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)

Assemble Salad:

Cut remaining avocado into small chunks and mix with cherry tomatoes in a medium bowl. Gently stir in 3-4 tablespoons of Avocado Dressing (add more to taste). Serve on pieces of romaine lettuce and sprinkle with salt and freshly ground pepper.


Spanish Tapas Style Shrimp - Gambas al Ajillo

Garlic shrimp 2


One of the most common "tapas" of Spain, "gambas al ajillo" requires only a few ingredients, and can be prepared fairly quickly. Be sure to serve shrimp with some good crusty bread for dipping in the delicious garlic flavored olive oil. If you’re planning a trip to Spain, here are a couple of great tapas bars in Madrid near the Prado Museum - Estado Puro  http://www.tapasenestadopuro.com/#info and La Trucha - http://bit.ly/aEFfC4

Download Spanish Style Shrimp Recipe


14 medium garlic cloves, peeled

1 pound large shrimp, peeled and deveined

8 tablespoons olive oil

1/2 teaspoon salt

1 bay leaf

1 (2-inch) piece mild dried Cascabel chile, roughly broken, seeds included

1 ½ teaspoons sherry vinegar

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley leaves

1.    Mince 2 garlic cloves with a garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes.

2.    Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Add remaining 6 tablespoons of olive oil and smashed garlic to 12-inch skillet and heat over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.

3.    Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.)

4.    Over medium-low heat, add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar, lemon and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 20 to 25 seconds. Serve immediately.

The slightly sweet Cascabel chiles

  Garlic shrimp chiles 


Adding garlic with aromatics adds intense flavor

Garlic shrimp skillet oil

Garlic shrimp plate