Had a great time in the 30Rock studio this morning cooking up some holiday cocktail party favorites. Have a look!
The new schedule is out and starting to fill up. When making the menus this month I was reminded of how much I love this season - the middle time between summer abundance and then the sparse vegetables of winter. I love a good winter vegetable roast but there is something to be said for still being able to grab a ripe, juicy tomato and make a caprese out it along side a richer, pan sauced chicken.
After my pb&j for breakfast I guess I can keep food dreaming…
Apple-Jicama Slaw
Serves 8
½ Medium Head of Red or Green Cabbage (1 lb)
1 Large Carrot – peeled and grated
1 Granny Smith Apple – peeled, cored and julienne
½ Jicama – peeled and julienne
½ c. Mayonnaise
¼ c. Red Onion – minced
3 T. Rice Vinegar
Salt & Pepper
Toss the cabbage and carrot with salt in a colander and let stand 30 minutes to an hour. Remove to a bowl and rinse in cold water, then return to colander and press to drain excess liquid. Pat dry with paper towels. Combine with the apples and jicama in a large serving bowl.
In a separate bowl combine the mayo, onion, vinegar, salt and pepper and incorporate until smooth. Gently fold into the apple-cabbage mix and season to taste. Serve chilled.
Spicy Green Chile Burgers
Serves 6
1 lb Ground Beef (80/20)
1 Egg
½ Onion – grated
1 tsp Ground Coriander
2 T. Chili Powder
2 tsp Cumin
3 T. Garlic Chile Paste
3 Garlic Cloves – paste
2 oz Canned Chopped Green Chiles
Salt & Pepper
In a large bowl whisk egg and then grate in onion with juice. Add the garlic paste and seasonings. Add the chiles and the beef and combine gently with hands being sure not to overwork the meat. Form into equal patties and place in refrigerator before cooking on the grill.
Getting ready for Labor Day and cooking up my favorite dry rub for pork spare ribs. Take the rub below and nicely coat a full rack of ribs. Wrap tightly in foil and place on the cool section of the grill with the lid down and let slowly cook for 2+ hours until meat is falling off the ribs!
2 T. Chili Powder
1 T. Hot Paprika
1 T. Ground Cumin
1 T. Instant Coffee/Espresso
2 tsp Salt
1 tsp Pepper
2 tsp Garlic Powder
Grab those amazing heirloom tomatoes they’re selling at the farmer’s market and follow the tips in the video to be on your way to an amazing summer salad!
Video with 1 note
Video Bio of Me & The Social Table: A quick overview of what it is I’m doing with my time and what makes me tick - well at least according to my editor and publicist.
Guacamole
Serves 6
4 Ripe Avocados - smashed
¼ c. Cilantro – chopped
2 Tomatoes – cored, ½” dice
½ Red Onion – small dice
1 Lime – zested & juiced
Salt & Pepper
1 Jalapeno – minced
Break up avocados with the back of a wooden spoon until desired consistency. Mix in remaining ingredients and season liberally with salt.
Avocado Tricks & Tips: Break open an avocado and whip up some guacamole to get yourself set to host some friends for Labor Day - honestly, everything is better with avocado. Full Guac recipe available on the blog.
