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Archive for Olive oil

SEXY Pizza Recipes for 2 : Caviar & Lobster Pizza / Fig & Gorgonzola Pizza via [funkiefood]

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Romantic Recipes for Two …

Over the years I have collated a whole bunch of romantic dinner recipes. Some of these are my own and some are my favourites from chefs who truly understand sexy food. So if you are planning a romantic dinner for two, then take a browse through my recipes below and find that romantic recipe for two that suits your taste and mood.

Our readers would be most greatful if you shared your romantic dinner for two experience also. Just click here and drop me a line. Also, if you would like to contribute your own Romantic Recipes for Two, please don’t be bashful.

For pure indulgence, here’s a pizza recipe from John Lanzafame.
John is the current World Pizza Champion.You should definitely buy this book. 

Lobster and caviar pizza
Makes one 30cm (12 inch) pizza

https://i2.wp.com/files.sharenator.com/4_The_most_expensive-s400x261-35730-580.jpg

Coarse semolina for dusting
1 qty pizza dough (see John’s video below)
1 1/2 fl oz (45ml) shellfish glaze (page 20 of Johns book)
1 1/2 oz (40g) mascarpone cheese
1 small raw lobster tail, peeled and thinly sliced
1 tablespoon of baby capers
2 tablespoons pitted green olives
3 tablespoons thinly sliced eel (I prefer to leave this out)
1 oz (25g) grated mozzerella cheese
Grapeseed oil, for deep frying
2 1/4 oz (60g) cleaned baby calamari cut into rings
1/3 cup conrflour
1 large handful of watercress sprigs
2 tablespoons lemon dressing (page 28 Johns book)
2 tablespoons good quality caviar

 Ounces to grams (oz to gr) and grams to ounces  (gr to oz) Online  Calculator - Converter / Conversion Chart / Table

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the shellfish glaze over the base, then top with dollops of mascarpone, lobster, capers, olives, smoked eel and grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Meanwhile heat the oil to 350F (180C) or until a cube of bread dropped in the oil browns in 15 seconds. Dust the calamari in cornflour, shaking off the excess, then deep fry for 30 seconds, or until golden and crisp. Drain on paper towel and season to taste.

Remove pizza from the oven. Toss the watercress sprigs with the lemon dressing and scatter over the pizza, then top with the fried calamari, sprinkle with the caviar and serve.

http://www.jammed.com/~mlb/blogpics/2006/03/pasta/intercourses.jpg

 

 

Another great Sexy pizza recipe from John Lanzafame. This one using one of the most popular aphrodisiac foods… figs 

Fig & Gorgonzola Pizza
Makes one 30cm (12 inch) pizza

https://opuluxeltd.files.wordpress.com/2010/11/fig-caramalized-onion-proscuitto-and-goat-cheese-pizza.jpg?w=300

Coarse semolina for dusting
1 qty pizza dough (see John’s video above)

1 1/2 fl oz (45ml) Bechemel sauce
1 1/2 oz (40g) gorgonzola cheese
1 oz (25g) grated mozzerella cheese
1 small raw lobster tail, peeled and thinly sliced
2 tablespoons of chopped flat leaf parsley
3 medium sized figs
6 thin slices of proscuitto
Balsamic vinegar to drizzle
Pecorina Cheese to finish

 Ounces to grams (oz to gr) and grams to ounces  (gr to oz) Online  Calculator - Converter / Conversion Chart / Table

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the bechemel sauce over the base, then top with dollops of gorgonzolla cheese, parsley, and the grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Remove pizza from the oven. cut the pizza into 6 pieces. Place quartered figs quickly onto the pizza followed by the proscuitto slices. Using a microplane, grate fresh pecorino cheese over the pizza and then drizzle with a little balsamic vinegar. and serve.

 



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The 10 Best Foods for Your Looks via [msn/good]

The 10 Best Foods for Your Looks

You can slather yourself from your forehead to your pinkie toe in organic lotions, but if you think that alone will make you glow, we have some bad news. From its well documented health benefits to its undeniable impact on physical beauty, good nutrition is the pillar of every kind of healthy lifestyle. That doesn’t mean you need to swear off bacon and beer or anything. The trick is finding the right balance.

But with new studies coming out every month about what we should put in our mouths—not to mention the unending discovery of mysterious superfruits from deep in the forests of wherever—it can be hard to keep track of what, exactly, we should be eating. To simplify things, here’s a can’t-go-wrong shopping list. Bon appétit!

1. Tomatoes. Organic tomatoes are loaded with lycopene, a powerful antioxidant shown to help fight illnesses of all stripes. They’re also loaded with vitamins C and A, and if you believe Dr. Oz, they could be as good or better than açai and goji, those trendy, expensive antioxidants you couldn’t stop hearing about for a few years.
2. Green tea. In a nutshell, people who drink green tea have about a dozen health advantages over people who do not—from cancer prevention to longevity to gentler skin aging—thanks to its antioxidant polyphenols. Organic green tea is preferable (nothing undoes positive health effects like a load of pesticides) and can be found in bulk for cheap at large grocery stores.
3. Broccoli. This is the item on the list you’d be best off learning to love if you don’t already, because its nutrition profile beats out all other veggies according to a Harvard University study. It has well-documented anti-inflammatory effects, which can help with everything from eye health and arthritis to heart disease and sun damage. Eat it a couple of nights a week if you can. A favorite simple recipe is broccoli steamed with olive oil, salt, and garlic.
4. Salmon. You obviously want to be careful about sourcing when it comes to any fish choice—check out the Monterey Bay Aquarium‘s new recommendations for salmon here—but the short version is, wild Alaskan is a good bet. Salmon is loaded with anti-inflammatory omega 3s, healthy fats, and vitamin B12. Bonus side effect: Glowing skin.
5. Extra virgin olive oil. It’s gotta be EV: Eat it for heart-disease prevention, cancer prevention, its cholesterol-lowering good fats, its antioxidants, and because it’s completely and utterly delicious and frankly, a good olive oil tastes better than butter.
6. Dark leafy greens.Yes, they can be bitter and less than exciting at first, but they are loaded with vitamins and iron and can be snuck into meals easily (omelets, pasta, salads, etc.). Prepared the same way as the broccoli suggestion takes five minutes and is super tasty with eggs for breakfast.
7. Walnuts. These shelled suckers are packed with good fats (the monounsaturated kind), which is great for heart health, lowering cholesterol, boosting brain function, and reducing inflammation. You don’t need many of these to reap the benefits, though. Go easy.
8. Blueberries. What gives these guys a leg up on other fruit is the fact that they’re super low in calories and very high in vitamin C, fiber, vitamin E, and other brain-boosting nutrients. A Tufts University study found that when they evaluated 60 other fruits and veggies for their antioxidant capability, the blues came out on top.
9. Dark chocolate. You should eat this because it’s delicious, and because a recent study also showed its capacity to protect skin from UV damage. The claims that its packed with antioxidants have been recently called into question—you can read more about that here and here—but for now? Might as well go for it.
10. Avocados. As if anyone needed another reason to eat avocados, it’s encouraging to know that in addition to being nature’s unadulterated butter, they’re also loaded with cholesterol-lowering power, potassium, folate, carotenoids, vitamin E, and happiness-inducing monounsaturated fats. (And yes, guacamole counts.)

This is the tenth installment in a series inspired by No More Dirty Looks: The Truth About Your Beauty Products and the Ultimate Guide to Safe and Clean Cosmetics, a book by GOOD’s features editor Siobhan O’Connor and her co-author Alexandra Spunt. It will run every Thursday.




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SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA via [atlantishome]

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SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

Pasta

This is the third recipe I’ve tried from my new book, Market Vegetarian.  You can view it here. We all really liked this one.  It called for regular spaghetti, but we substituted whole wheat spaghetti.  The fresh lemon zest was wonderful!

Garlic

There was lots of fresh garlic.

Walnuts

The toasted walnuts were an excellent addition.

Brocoli

And lots of broccoli.  One of my favorite vegetables.  Recipe from Market Vegetarian.

SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

2/3 cup walnut halves

1 head of broccoli (about 1 pound)

3 tablespoons of light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat-leaf parsley-chopped

finely grated zest and freshly squeezed juice of 1 lemon

7 ounces of fresh ricotta cheese

14 ounces of spaghetti  (I used whole wheat, I thought it went well with this recipe)

salt and pepper to taste

Preheat the oven to 350 degrees.  Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets.  Slice off the individual florets.  Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened.  Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir through the ricotta and lemon juice.  Season to taste with the salt and pepper and leave in the skillet to keep warm.

Cook the spaghetti according to the package instructions.  Drain well and return it to the warm pan with the sauce.  Stir gently to combine and serve immediately.


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Easy Summer Eats: Sexylicious Celebrity Recipes via [InStyle]

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Summer Entertaining 2010

Ginnifer Goodwin's Bok Choy (&

Ginnifer Goodwin’s Bok Choy (& “Chik’n”) Salad

INGREDIENTS
•1 medium head organic bok choy, washed, cored and dried
•1 bunch organic green onions, chopped
•2 3 oz. packages Nissin Top Ramen Oriental instant noodles (no need to use the flavor packet)
•2½ oz. organic sesame seeds
•1 2 oz. package organic sliced almonds
•2 tbsp olive oil
•Garlic powder and salt to taste
•2 tbsp soy sauce
•¼ cup rice vinegar or cider vinegar
•½ cup organic sugar
•1 package Gardein Crispy Tenders vegetarian “chick’n,” prepared as directed on the package 

DIRECTIONS
1 Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate. 2 Break up uncooked ramen noodles into bite-size chunks. 3 Sauté noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned. 4 Add garlic powder and salt. Cool and store in covered container. 5 In small saucepan, whisk together soy sauce, vinegar, and sugar. Boil for 1 minute. 6 Combine all parts of salad and toss with “chick’n” pieces. For variety, try with chopped pimientos or mandarin orange wedges. Serves 6.

Potato, Arugula, Pecorino & Mozzarella Pizza

Potato, Arugula, Pecorino & Mozzarella Pizza

INGREDIENTS
•1½ lb. store-bought pizza dough (makes 6 pizza crusts)
•2 cloves garlic, sliced thin
•2 tbsp grated pecorino cheese
•¼ lb. mozzarella, sliced
•1 small (about ¼ lb.) cooked potato, thinly sliced
•4 tbsp olive oil
•2 cups baby arugula 

DIRECTIONS
1 Preheat oven to 450°F. Adjust rack to center of oven. Place baking sheet(s) in oven to heat. Divide dough into six equal balls. Working in batches, roll out two balls at a time to form 8-inch circles. Transfer each onto parchment paper. 2 Sprinkle garlic, pecorino, mozzarella, and potato slices onto two dough circles. Drizzle 1 tbsp oil on each. 3 Carefully remove hot baking sheet from oven. Drizzle 2 tbsp oil onto preheated sheet. 4 Use parchment paper to slide formed dough onto sheet, then discard paper. 5 Pierce dough with fork several times. Bake 10–12 minutes or until crust is crispy. 6 Remove from oven and top with fresh arugula.

Katie Lee's Deviled Eggs

Katie Lee’s Deviled Eggs

INGREDIENTS
•12 large eggs
•2 tbsp white vinegar
•1 cup mayonnaise
•1 tbsp Dijon mustard
•¼ tsp kosher salt
•¼ tsp freshly ground black pepper
•1 small container inexpensive black caviar (as garnish) 

DIRECTIONS
NOTE: Steps 1-5 can be done up to two days in advance and boiled eggs refrigerated.
1
Hard-boil eggs in pot filled with water and vinegar. 2 Drain water; let eggs cool. Remove shells. 3 Halve each egg lengthwise; remove yolks and place in food processor. Arrange whites on a serving platter. 4 Blend yolks with mayonnaise, mustard, salt and pepper until smooth. 5 Scoop yolk mixture into resealable plastic bag. 6 Use scissors to snip off bottom corner of bag; use as pastry bag to pipe yolk mixture into egg whites. 7 Sprinkle each egg with caviar and serve. Serves 12 (24 pieces)

Have A Sexy Picnic for Two via [cosmo]

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This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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Have A Sexy Picnic for Two via [cosmo]

This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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Very Sexy Summer Salads

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Sexy seafood salad for your pretty soul. via TeaNoir.com

Posted by ilyana

seafood1

seafood2

Ingredients

    200gm surimi meat (aka the pricier version of crabmeat)
    1/2 an avocado, diced
    2 tablespoons mayo
    some coriander
    a pinch of pepper
    a drop of extra virgin olive oil

Mix well and chill before serving. This salad is very versatile, spread it over a thick slice of herby focaccia bread like I did or mix it with some fusilli for a nice pasta salad ;D

I originally posted this up on my livejournal but thought it would be nice to share the recipe with you guys here. Enjoy!

Killer Salads via Amateur Gourmet.com

IMG_1.JPG

I’ve been making some killer dinner salads lately and I’d like to share with you my technique.

I subscribe to the “stuff” philosophy of salad-making which is, essentially, that the best part of a salad is the “stuff,” not the lettuce. So my salads have no lettuce: just lots of stuff mixed together in a bowl with a homemade vinaigrette. The salad above, for example, has chopped up carrots, peppers, cherry tomatoes, red onion, bacon, avocado and blue cheese. The salad below, on the other hand, has peppers, carrots, onions, green beans, and chickpeas:

IMG_2.JPG

Paella Salad via Recipeczar.com

Shrimp Paella Salad

Ingredients

Directions

  1. 1

    Prepare rice according to package directions, omitting any oil and salt.

  2. 2

    Set aside.

  3. 3

    In a small bowl, mix together the vinegar, lemon juice, oil, basil, black pepper and cayenne pepper, set dressing aside.

  4. 4

    In a large bowl combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimentos, red onion and prosciutto, mixing well.

  5. 5

    Pour the dressing over the rice mixture, tossing to coat.

  6. 6

    Cover and refrigerate at least 2 hours before serving.

A VERY Sexy Salad
by Piablog.com

We shot this picture for Maria last year and it is still one of my personal favorites. Pia, our hostess with the mostess, was in charge of the styling of course and Jeroen van de Spek took the picture (click here to see all the pics from the shoot).

Sexy Summer Salad

1 melon: Cavaillon melon, Galia etc.

for the syrup:
0.5 liters of white wine
100 grams sugar
4 star anise
the seeds from 1 vanilla pod (keep the pod too)
the peel of 1 lemon

Rosemary Oil:
The leaves of 3 twigs of rosemary
150 ml light olive oil
juice of half a lemon
pepper and salt

for the salad:
1 head of raddichio
4 sprigs of red or green basil
8 thin slices of Parma ham
2 buffalo mozzarella cheeses
50 grams of beautiful young salad leaves: mizuna, rocket, mustard leaf

Use a melon scoop to create nice little melon-balls. Spread them out on a deep plate.
Heat the white wine in a saucepan and add the sugar, spices and the lemon-peel. Simmer for 20 minutes on very low heat. Pour over the melon. Let completely cool down.
Make the rosemary oil: Whizz the rosemary with the lemon juice in a food processor. Pour in all the olive oil, while whizzing, taste the dressing for salt and pepper.
Arrange the radicchio leaves on four plates. Tear the mozzarella into small pieces and divide them together with with the Parma-ham, melon balls and the young leaves over the plates. Drop some syrup over it. Sprinkle with torn Basilicum and finish off with the rosemary oil, serve immediately with crisp bread.

You can also conserve the melon in this syrup. Pour this 2 x this quantity of syrup over the balls of at least 2 melons in a clean pot (2 liters) and cook it in boiling water for about 10 min.
It will keep for about a month!

Enjoy!

Grilled Watermelon Salad

Ben Franken

Grilled Watermelon Salad

Serves 8

1 small (about 5 lb.) seedless watermelon, cut into 8 slices
2 tbsp olive oil Salt and pepper
2 bunches watercress, trimmed
2 tbsp balsamic vinegar
1 cup crumbled goat cheese

Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1–2 minutes on each side.

In medium bowl toss watercress with vinegar. Season with salt and pepper to taste. Set aside.

To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture.

Arugula Salad with Pomegranate Dressing

Ben Franken

Arugula Salad with Pomegranate Dressing

Serves 8

½ cup pomegranate juice
2 tbsp sherry vinegar
1 shallot, sliced
2 tsp Dijon mustard
¼ cup each canola oil and olive oil
12 cups arugula, cleaned and trimmed
2 white or yellow peaches, pitted and sliced

In small heavy saucepan reduce pomegranate juice by half. Pour juice into bowl; let cool.

Add vinegar, shallot and mustard. Whisk in canola and olive oils. Season to taste with salt and pepper.

Arrange arugula leaves and peach slices on serving plate. Drizzle with dressing

French Potato Salad
(recipe adapted from Barefoot Contessa)
serves 6
3 pounds mixed fingerling potatoes
4 tablespoons good dry white wine
4 tablespoons chicken stock
4 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/4 cup minced scallions
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons chiffonade of fresh basil leaves
kosher salt
fresh ground pepper
10 tablespoons good olive oil
Boil the potatoes in salted water for 20-30 minutes until they are cooked through.  Drain and let cool, then cut in half.  Place in a medium bowl and toss gently with wine and chicken stock and let sit to soak up the liquid.  Combine the vinegar, mustard, salt and pepper and whisk with olive oil.  Add the vinaigrette and vegetables/ herbs and toss.  Serve at room temperature.
Lobster-Avocado Salad

Douglas Friedman

Lobster-Avocado Salad

Serves 12

1 large shallot, minced
1/3 cup champagne vinegar
1 tbsp Dijon mustard
1 cup olive oil
Salt and pepper
4 cooked 1½ lb. lobsters with meat removed (or 4 to 5 lb. cooked meat)
2 ripe avocados, cut into slices
3 heads Boston lettuce, torn into bite-size pieces

Combine shallot, vinegar, mustard; whisk in olive oil. Season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired amount of dressing. Line serving plates with lettuce. Top with lobster.

Chicken-and-Caper Caesar Salad spears

Lisa Hubbard

Chicken-and-Caper Caesar Salad spears

Serves 20

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp dry mustard
2 lb. cooked, boneless, skinless chicken, cut into thin slices
60 small romaine lettuce leaves
Capers and shaved Parmesan cheese for garnish

In small bowl combine first seven ingredients. Place a few chicken slices on each lettuce leaf. Top with dressing, and garnish with capers and Parmesan shavings.

Citrus Shrimp Cocktail

My kids will eat shrimp cocktail like there’s no tomorrow. In fact, if we go to an all-you-can-eat buffet, they’ll wipe you clean and more than likely, we’d get those nasty glares from the staff for eating more than our family’s share. However, that’s the kids, not me. I’m not a fan of rubbery, tasteless shrimp dipped in a cocktail sauce that you’d find in most restaurants – with the exception of this shrimp cocktail recipe from Grove Park Inn, Asheville NC!

So despite the name of this “Citrus Shrimp Cocktail” recipe, it’s so very different. The shrimp are split and grilled, not boiled to death and then tossed in a mixture of fresh mint, grapefruit and orange segments.

So where’s the “cocktail” part?

Ah-ha. Glad you asked!

Add in a little mixture of your choice of sparkling wine, champagne or prosecco plus the juice from the citrus adds a tickly zing. The recipe comes from Victoria Allyson, an Executive Chef and Pastry Chef who tweets at @StrawberryToast. She came to my rescue when I asked for shrimp recipe ideas on Twitter.

By the way, this is a perfect appetizer for Valentines Day!

For a non-alcoholic version, you can use sparkling cider or sparkling water. Just something with bubbles.

In goes the fresh squeezed grapefruit and orange juice (squeezed from the membranes after segmenting the citrus):

Pour it over the grilled shrimp and the citrus segments.

Add in a touch of chiffonade fresh mint.

Spoon it in a pretty dessert or even a wide mouthed wine glass:

Garnish with a mint sprig and it’s beautifully elegant.

Citrus Shrimp Cocktail
recipe adapted from Victoria Allyson

I love butterflying and grilling my shrimp with the shell-on. The shell has so much flavor and protects the delicate shrimp from the hot pan or grill. You can butterfly them with the shell off – I’ll leave that decision to you. See how to butterfly shrimp video.

It’s important to add toss everything together at the last minute, right before serving. If you let the shrimp sit in the citrus juice for too long, the acidity of the juice can make the shrimp a bit rubbery.

Oh, one last thing. Make sure you do not overcook the shrimp!

serves 4 as appetizer

1 pound jumbo shell-on shrimp
1-2 tablespoons olive oil
1 grapefruit
1 orange
10 fresh mint leaves, plus sprigs for garnish
1 cup sparkling wine, champagne, prosecco or sparkling cider

1. Section the grapefruit and the orange, reserving the membrane. Squeeze the membranes to extract the juice and discard the spent membranes.

2. Use small kitchen shears to snip off the shrimp legs, if still attached. Devein and butterfly the shrimp while keeping the shell on. Toss the shrimp with the olive oil. For healthier version, just spray both sides of shrimp with cooking oil.

3. Heat a frying pan or grill. When hot, lay all the shrimp opened and flat on the grill. Cook each side for 1-2 minutes, or until just barely cooked through. When the shrimp begin to change color, you can remove from the hot pan.

4. In a small bowl, combine the sparkling wine and citrus juice. In a large bowl, toss together the grilled shrimp with the orange/grapefruit sections and the mint. Divide and spoon into 4 small dessert bowls. Pour in the sparkling wine/juice mixture into each bowl.


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