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Wednesday, June 8, 2016

Salad --- Drink --- Dessert --- for a light summer dinner

Chile-Lime  Tuna Salad with Tomato and Avocado
PREP: 30 MINUTES               SERVES: 4
The mix of fresh broiled or grill tuna , avocado and juicy heirloom tomatoes here is a classic combination. You can make it your own by tossing the salad with a vibrant, spicy dressing spiked with jalapeno.

 5               tablespoons fresh lime juice
2 -1/2        tablespoons extra-virgin olive oil
2 -1/2        tablespoons vegetable oil
1               tablespoon very finely chopped jalapeño
1               tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2            tablespoon honey
1/2            teaspoon minced garlic
Salt and freshly ground black pepper
1/2          pound lump tuna, picked over
1 1/2       Hass avocados, diced ( 1/2 inch)
1/3          cup minced red onion
1             large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

1 .  In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
2 .  In a small bowl, toss the Tuna  with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
3 .  Place a tomato slice on each plate and season with salt. Top with the avocado and the tuna and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.
Variation: If entertaining , spoon chopped cherry tomatoes into glasses; top with the tuna, avocado and remaining dressing and serve.

Tuna  and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to a  sweet-spicy-tart dressing and tuna . Serve a Chardonnay  with a firm line of acidity under their rich fruit.

Watermelon-Strawberry Agua Fresca
1/2         cup water
1/4         cup sugar
2            mint sprigs, plus more for garnish
1             1-inch piece of fresh ginger, peeled and thinly sliced
Pinch of salt
2            cups seedless watermelon cubes
2            cups hulled strawberries
Ice and chilled sparkling water, for serving

1 .  In a small saucepan, combine the water with the sugar. Simmer over moderate heat until the sugar has dissolved, about 1 minute. Remove from the heat. Add the 2 mint sprigs, ginger and salt and let stand for 10 minutes.
2 .  Strain the syrup into a blender. Add the watermelon and strawberries and puree until smooth.
3 .  Fill 8 glasses with ice. Pour the agua fresca into the glasses and top off with sparkling water. Garnish with mint sprigs and serve.

Bourbon Pumpkin Pie with Pecan Streusel
This take on the classic pumpkin pie elevates the dish's flavor to new heights.
1-1/2          sticks (6 ounces) unsalted butter, at room temperature
1                cup packed dark brown sugar
1/2             cup all-purpose flour
1/2             cup pecans halves
1-1/4          cups canned pumpkin puree
3                large eggs, separated
1-1/2          tablespoons cornstarch
1/2             teaspoon cinnamon
1/4             teaspoon freshly grated nutmeg
1/4             teaspoon ground cloves
1/4             teaspoon salt
1/2             cup milk
1/4             cup bourbon
1               Flaky Pie Shell

1 .  Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
2 .  In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
3 .  In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
4 .  Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
The pie can be refrigerated overnight.
Serve with      Sweetened whipped cream.
A spicy-sweet, intense and fragrant Muscat ice wine will echo the rich texture and nutty flavors in this pie.
Heart healthy


  1. Beautiful, light and nutritious. Perfect for summer.
    Love PIC

  2. You don't have to break the bank to eat healthy / smart .
    Love PIC


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