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Scallops with Peach, Corn, tomato and Parsley Salad
Scallops with Peach, Corn, Tomato and Parsley Salsa
Heat a charcoal or gas grill until very hot.
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.
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Rainy Day Eggplant Rigatoni
Rainy Day Eggplant Rigatoni
Delicious hot or cold. Heat olive oil in a large skillet over medium heat, add onion and red pepper and sauté until the onion is almost translucent, add the eggplant and one teaspoon of salt and cook for twenty minutes allowing it to get a little brown, then add tomatoes, wine, sugar and the remaining salt, cook for 50-60 minutes, until the eggplant is very soft. Cook rigatoni according to package directions. When the pasta is drained add it to the skillet with the eggplant if it fits, otherwise, return it to the pasta pot, add a few ladlefuls of sauce, a dash of olive oil, and the torn basil leaves. Ladle into bowls garnished with a dollop of extra sauce and a few basil leaves.
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Corn, Tomato, Red Onion, Thyme and Mushroom Risotto with Chicken
Corn, Tomato, Red Onion, Thyme and Mushroom Risotto with Chicken
Place each chicken breast half between two pieces’ plastic wrap; pound lightly with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick. In a small bowl combine 1 teaspoon of the olive oil, the thyme, 1 clove of the garlic, and the black pepper; mix well. Rub both sides of each chicken breast half with oil mixture. Set aside.
In a medium saucepan combine the water, broth, and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm. Meanwhile, in another medium saucepan heat the remaining 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 to 8 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, and the remaining 2 cloves garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently. Carefully add 1/2 cup of the broth mixture, stirring to loosen brown bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.
Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)
Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken. Cook about 6 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking time. When rice is fully cooked but still slightly firm, remove from heat. Stir in pea pods, tomato, Parmesan cheese, and the white pepper. Slice chicken crosswise. Serve rice mixture topped with sliced chicken.
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