Tomato Salad with Herbed Ricotta Cheese
Serve with crusty Italian Bread
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 garlic cloves, minced
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons minced fresh basil
- 2 pounds tomatoes, cut crosswise into 1/2-inch slices
- 1/4 cup torn fresh basil leaves
Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in a bowl, stirring with a whisk.
Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange the tomato slices on a platter; sprinkle with the remaining salt, pepper and torn basil leaves.
Drizzle oil mixture over the salad. Dollop ricotta mixture evenly over tomato slices. Serve.
Grilled Porterhouse Steak
- 1 porterhouse steak, about 1 1/2 pounds and 1 1/2 inches thick, trimmed of excess fat
- Extra-virgin olive oil
- 1 tablespoon steak seasoning (I use Pensey’s Chicago seasoning), divided
- 1 tablespoon butter
Brush both sides of the steak with olive oil and rub in ½ tablespoon of steak seasoning on each side of the steak. Allow the steak to stand at room temperature for 30 minutes before grilling.
Prepare the grill for direct and indirect cooking over high heat (450°to 550°F).
Brush the cooking grates clean. Sear the steaks over direct high heat for 6 to 8 minutes, turning once.
Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare (125 – 130 degrees), turning once or twice.
Keep the lid closed as much as possible during grilling. Remove the steak from the grill and place the butter on top if the steak. Let rest for 5 minutes.
Cut the steak across the grain into ¼-inch slices
Italian Frying Peppers
These are delicious as a side dish for grilled steak. Extras will be great in a sandwich.
- 2 dozen whole Italian frying peppers
- 3 tablespoons olive oil
- 1 clove garlic, thinly sliced
- Salt and Pepper
- ¼ teaspoon crushed red pepper (chili)
Combine all the ingredients in a large skillet with a cover. Turn the heat to low, cover the pan, and cook the peppers until they soften and develop brown spots.
Turn the peppers over after they are browned on the bottom side. Cool to room temperature and store in the refrigerator. Bring to room temperature before serving.
Grilled Yellow Squash Boats
- 2 medium yellow squash
- Salt and Pepper
- 4 tablespoons shredded cheese (cheddar, mozzarella, etc)
- 4 tablespoons Italian seasoned dried bread crumbs
- Olive oil
Cut the necks off the yellow squash and reserve for another recipe. Cut each squash in half and scrap out the seeds with a spoon making a hollow in the shell.
Sprinkle the shells with salt and pepper. Fill each squash with 1 tablespoon of cheese followed by 1 tablespoon of bread crumbs. Drizzle each with olive oil.
Place the squash boats on the grill and close the cover. Cook until the shells are tender and the crumbs begin to brown, about 12-15 minutes.
Grilled Corn on the Cob
Chocolate Hazelnut Cookies
Makes about 30 cookies
I purchase hazelnut pastry and cake filling from the King Arthur.Flour Company. If you prefer, you can substitute Nutella for the hazelnut filling in this recipe.
- 1/4 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup cocoa
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup hazelnut pastry /cake filling or use Nutella
- 1 ½ cups all-purpose flour
- 1/4 cup water
- Chocolate Frosting
Heat the oven to 350 degrees F.
In the large bowl of an electric mixer add all the ingredients except the flour and the water. Beat the ingredients until smooth and creamy. Add the flour and water and beat until smooth.
Form balls of dough with a tablespoon or a small melon scoop. Roll until rough with your hands. Place on parchment lined baking sheets. With a fork, press down on the dough balls to flatten slightly.
Bake the cookies for 12 minutes, rotating the pans halfway through baking. Remove the cookies to the counter or a wire rack to cool. When completely cool, frost the top of each cookie with a teaspoon of your favorite chocolate frosting.