weekend dinner party for two

Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.

If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.

Here's what I propose you (hand) feed your loved one:

red snapper ceviche with coconut milk and ginger

Pisco Sour

grilled spiced garlic skirt steak

fennel, avocado, and clementine salad with arugula and mint

Argentinian Malbec

Schramsberg Mirabelle Brut Methode Chapmenoise NV

Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].

And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.

Recipes:

Red Snapper Ceviche with Coconut Milk and Ginger

Recipe based loosely on this one by David Rosengarten

1/2 jalapeno, seeded and minced

1 tbsp. freshly grated ginger

1 tbsp. fish sauce (Thai or Vietnamese)

1/2 tbsp. sugar

1/4 cup freshly squeezed lime juice

1/2 a can of unsweetened coconut milk

3/4 lb. fresh red snapper (skinless) cut into small cubes

1/4 red onion, finely chopped

1-2 tbsp. fresh cilantro, finely chopped

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.

In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.

Pisco Sour

Grilled Spiced Garlic Skirt Steak

Fennel, Avocado, and Clementine Salad with Arugula and Mint

XOXO.

weekend dinner party: memorial day

Anyone else confused as to what today's date is? I couldn't even tell you what month I thought it was when I was walking into work this morning. 8:30am and dressed in an airy, light cotton dress I was already feeling the nearly oppressive heat. And after a quick glance at my faithful Outlook Calendar, May 26, 2010 was confirmed. May? You could have told me July and I would have believed you. August, even, and I don't think I would have flinched. There's probably a term for this condition. I fear it's got something to do with aging (we won't go there). But as evidenced by my scatterbrain, well, that term won't be crossing my mind any time soon.

What were we talking about?

Ah! Memorial Day Weekend is up on deck and the implications of this long weekend make my heart flutter. Why? Because I'm beach and boat bound. And beaches and boats yield the happiest version of me I know. Throw in some great food and drink and I'm on a straight up high. And so, the plan to achieve said euphoria is as follows:

chipotle pulled pork sliders topped with red cabbage-apple slaw

2007 Seghesio Family Vineyards Zinfandel

grilled chicken under a brick with citrus, garlic, and smoked paprika

potato salad with salsa verde

watermelon salad with feta and mint

Unoaked Chardonnay from Burgundy

strawberries and blueberries over vanilla ice cream drizzled with black pepper-balsamic syrup

Madeira

Remember on Monday how I mentioned picking up a big ole pork butt? Well, now you know why. By throwing that into a slow cooker with a few BBQ spices for a few hours and putting together a tangy slaw, you'll have the makings for the world's best appetizer: pulled pork sliders on potato buns. Bam.

And as for the wine pairing? Jon Troutman of Cork'd says: "Zinfandel can serve as the ultimate BBQ red wine this summer. The jammy berry and spicy flavors that many have can play well with a chipotle sauce and other sauces with a 'zing' to them. But, choose wisely; those with excess alcohol levels (15.5% and higher) can be tricky to pair with foods as the alcohol dominates the flavor. 2007 Seghesio Family Vineyards Zinfandel."

And given my experience at a Cork'd tasting with BBQ ribs and sparkling rosé (the left-field pairing of the century), I imagine that could be an equally interesting option with these sliders as well.

Chipotle Pulled Pork Sliders

2 lbs. boneless pork butt
1 yellow onion, chopped
3 cloves of garlic, finely chopped
2 tbsp. (more or less depending on your heat tolerance) of chipotle in adobo
1 bottle (12 oz.) of your favorite BBQ sauce (I recommend Sweet Baby Rays)

Place pork into lightly greased slow cooker. Combine onion, garlic, chipotle, and BBQ sauce and pour over the pork. Cover and cook on the Low setting for 7 to 9 hours. (Make this the day before the bash.) Shred the meat with two forks. Serve on mini potato buns (non-negotiable) with a small spoonful of slaw (recipe follows).

As for the slaw, feel free to go the classic route or omit it all together. But a red cabbage and apple slaw with fennel and dill and a yogurt-based dressing just sounded way too lovely to pass up. Click here for the recipe, courtesy of Gourmet, many, many moons ago.

For the grilled chicken under a brick, follow this recipe from Bon Appetit. But here are my alterations: swap the Hungarian sweet paprika for Spanish smoked paprika and bump up the garlic. The herbs, I'll leave up to you. I trust you. Promise.


Potato Salad with Salsa Verde

3 lb. small red potatoes (or fingerlings)
3/4 cup salsa verde (Jamie Oliver, you are a God)
1/2 cup mayo (or try greek yogurt as a substitute)
a couple handfuls of baby arugula

Place potatoes in a large pot, add water to cover, and season liberally with salt. Bring the water to a bowl and then allow to simmer for 10 to 15 minutes. Drain and allow to cool.

In a large bowl, combine the salsa verde and mayo. Add in the cooled potatoes and baby arugula and toss until every potato is perfectly coated with dressing. Taste for seasoning then adjust with salt and pepper.

Watermelon Salad with Feta and Mint

1 (5 lb.) watermelon, chopped into bite-size chunks
2 tbsp. fresh mint, chopped
1/2 cup feta, crumbled
1 small red onion, finely chopped
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
salt and pepper to taste

In a small bowl, whisk the lime juice, olive oil, and mint together. In a large bowl, add the watermelon, red onion, and feta. Pour the dressing on top and toss. Crumble the feta on top and toss again just before serving.

And to sip? Jon recommends: "Chardonnay has taken a beating from the mainstream press lately for being over oaked and ubiquitous, but there are plenty of options out there that serve as the perfect chicken pairing. Look for something either lightly oaked or unoaked, especially those from Burgundy. While the very best Burgundies can get super pricey, I'm going to let you in on a little secret. St-Aubin is home to some of the most value-driven and under-appreciated Chardonnay in the world."

For dessert, we're keeping things super simple, because quite frankly, that's all I know how to do. Slice up some strawberries and add them to a bowl with plenty of fresh blueberries. Grate the zest of an orange on top and add a sprinkle of sugar. Set them aside and let them do their thing.

In a small pot, add in 1 cup of balsamic vinegar with 3 tablespoons of sugar and a few cracks of black pepper and swirl it all around. Crank up the heat to medium-high and allow it to reduce while checking in and stirring it occasionally. Once it's the consistency of syrup, immediately remove it from the heat.

Add a scoop or two of vanilla ice cream to a bowl, spoon on a generous portion of berries, and drizzle with a bit of the balsamic-black pepper syrup.

And don't think we didn't match up a cocktail for dessert. Jon? "Madeira wines are often reserved by many only for cooking, but the best Madeira can make for an awesome pairing option. Usually reserved for chocolate, Madeira might not be a traditional pairing, but it should play nicely with the black pepper-balsamic syrup. Look for "Bual" or "Malmsey" to appear on the label, which indicates it's a sweeter Madeira."

Now, take a bow. And then a seat. And enjoy every single bite and sip.

a moment of silence

Gourmet Magazine is officially closing with November being its last issue. I am beyond saddened; heartbroken. An icon, a representation of the best of the best the food and editorial world has to offer, will no longer be. The stacks upon stacks of issues I have piled under my bed, in my closet, on my bedside table, some stained from cooking processes, most with pages missing and added to my inspiration book, will be cherished always.

sandwiches of the world

I love sandwiches. They're pretty much my idea of the perfect meal. Comfort and satisfaction wrapped up in some spectacular form of carbohydrate. I could cozy up to any one of these gorgeous sandwiches as seen in this Gourmet spread, each one highlighting a beautiful rendition of recipes inspired from around the world. And needless to say, the photography does not disappoint. Yes, I am taking notes. And yes, I may or may not have already pressed File, Print, multiple times.

summer salmon cakes with zucchini fennel slaw

Summer Salmon Cakes with Zucchini Fennel Slaw
Recipe courtesy of Gourmet, July 2009
*Amended by Kiira Leess

3 Tbsp. mayonnaise
2 tsp. fresh lemon juice
3 Tbsp. red onion
1 tsp. Dijon mustard
1/4 tsp. hot sauce
1 can wild atlantic salmon, skinless and boneless
3 Tbsp. panko breadcrumbs
1/2 zucchini, coarsely grated (1 cup)
1/2 small fennel bulb, trimmed and thinly sliced
1 Tbsp. olive oil

Whisk together mayonnaise, 1 tsp lemon juice, red onion, dijon, hot sauce, and 1/4 tsp. each of salt and pepper in a medium bowl.

Stir together salmon, panko breadcrumbs, 1/2 cup zucchini, and half of mayonnaise mixture in another bowl.

Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

Form salmon mixture into 2 patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 5 minutes total. Serve with slaw.

*An alternative way to prepare this recipe (without the mayo) would be to toss the slaw with a vinaigrette instead. I'm tempted to add some oranges to it as well...

chicken breasts with zucchini pappardelle

I am not going to lie. This is an honest place, and you should know the truth. Yesterday's grocery list kicked my "starving artist's" behind. I came in way over budget and I'm not entirely sure why. I'm going to go back over my receipt tonight, but I'm sure it had something to do with a snack or two and some frozen staples. But, oh well. What's done is done. Let's move on to tonight's recipe, courtesy of Gourmet which I have slightly amended.

1 medium zucchini, trimmed
2 garlic cloves
2 boneless, skinless chicken breasts (I'm marinating mine all day in a little of my white balsamic vinaigrette)
1 Tbsp. olive oil
2 Tbsp. water
1 cup torn basil leaves (and some mint if you have it)
lemon wedges for serving

Shave zucchini lengthwise (1/8 inch thick) with slicer, knife, or peeler and place in large bowl. Thinly slice garlic and reserve separately.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute chicken until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 tsp. salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.