Mango Gazpacho

May 31, 2013 By Leave a Comment

 

manoggezpacho

 

Don’t forget to vote for My Judy the Foodie

in the Top 25 Foodie Moms 2013 Contest!

You can vote 1x per 24-hour time period until 6/4/13!!

Show some love and VOTE here!

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

With summer upon us I’ve been thinking about cooler soup options, with one of my favorites being Gazpacho.

Last year, I made a traditional tomato-based Gazpacho so this past weekend I wanted to try to use some of those flavors and create variations on the same theme with this Mango Gazpacho. Using aspects of the classic recipe (cucumbers and peppers), this recipe also alters it a bit using mango, yellow and orange tomatoes and yellow and orange peppers.

I love the sweet and savory combination that is sure to be a hit this summer!

What is your favorite type of Gazpacho?

Mango Gazpacho

Ingredients:

  • 1 cup of water
  • 1 large mango, peeled and chopped
  • 5-6 small heirloom tomatoes, chopped
  • 4 cloves garlic, peeled and minced
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red onion, peeled and diced
  • 1 cucumber, chopped
  • 1-2 stalks of celery, chopped
  • 2-3 sprigs of fresh basil
  • 1 lime
  • 1 tablespoon of honey
  • 1/4 cup olive oil
  • pinch of sea salt and pepper

Instructions:

  1. Chop up the mango, tomatoes, cucumber, onion and peppers into small squares.
  2. Place in a bowl with olive oil and lime and let marinate for about 15 minutes.
  3. Add the vegetables to a blender with the basil, honey, and one cup of water and grind together until the soup reaches your preferred consistency (I left the soup a bit chunky.) Pour in a bowl and taste with salt and pepper.
  4. Let chill for 2-3 hours.
  5. Serve cold and garnish with some cucumbers, tomatoes and/or some mango pieces.

Filed Under: Main Dishes, Sides Tagged With: , , , Leave a Comment

Summer BBQ Kick-Off

May 22, 2013 By 1 Comment

 

Don’t forget to vote for My Judy the Foodie in the Top 25 Foodie Moms 2013 Contest.  You can vote 1x per 24-hour time period until 6/4/13!! So, go ahead spread the word and, vote here!

It’s almost officially SUMMERTIME!

School is winding down and my kids are ready to take full advantage of their carefree days.  Not only are we breaking out the super high SPF sunscreen, we’re also tweaking our grocery list and stocking up on essentials so we’re prepared for any impromptu summer picnics and grill outs.  Because we live in the concrete jungle of NYC, where our “back yard” is shared with hundreds of strangers, we seek out every opportunity to escape the hustle and bustle of the city, to go east and hang out and grill out.  Plus, our annual garden planting takes place in two weeks!

As I’m constantly learning each new summer, it’s important to stretch your imagination at the grill and to try to break the meat barrier.  And, there are plenty of veggie and fruit side dishes I’ve leaf-eared for our summer repertoire which I hope make it on to your summer BBQ hit list too.  So, enjoy, there’s lots more to come.

Do you have any unusual summer recipes for your grill?  Share them with us!

In the meantime, try these recipes:

Grilled Ribeye w/ Coca-Cola Reduction (created by Daniel Nemec of Kirby’s Steakhouse in Atlanta)

Makes 4 servings

Ingredients:

  • 4 8-ounce Premium Ribeye Steaks
  • ¼ cup cracked black pepper
  • Truffle salt to taste

Steak Sauce

  • 2 liters of Coca-Cola
  • 2 cups veal or beef stock

Instructions:

  1. Coat steaks with black pepper and salt to taste, cover and set aside, allow the steaks to rest for 30 minutes.
  2. Preheat your grill and let it heat to medium high.
  3. In a medium sauce pan combine Coca-Cola and beef stock, reduce mixture by 2/3.
  4. Grill steaks until desired temperature is reached.
  5. Plate the steaks and ladle the sauce equally on top of each steak.
  6. Plate steaks and ladle the sauce equally on top of each steak.

Grilled Potato Salad (created by chef Daniel Nemec of Kirby’s Steakhouse in San Antonio)

Makes: 4 servings

Ingredients:

Salad Dressing

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons steak sauce
  • 2 tablespoons brown sugar

Potato Rub Seasoning

  • 2 teaspoons celery salt
  • 2 teaspoons white pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 4 large potatoes, diced into medium pieces
  • 1 large sweet yellow onion, sliced onion ring style
  • 2 large jalapeno peppers, cut in half and deseeded
  • 1/4 cup olive oil
  • 8 slices thick cut bacon, cooked and diced

Instructions:

  1. In a medium bowl, combine salad dressing ingredients, set aside and refrigerate.
  2. IN a small bowl, combine potato rub seasoning ingredients, set aside.
  3. Preheat grill to medium heat.  If using charcoal, until briquets are consistently ashed over.
  4. In a large bowl combine potatoes, sweet yellow onions, jalapeno peppers, potato rub, seasoning and olive oil.  Mix until ingredients are completely covered.
  5. Place mixture on a grill basket and grill until potatoes are fork tender, about 2 minutes.  Cool mixture completely.
  6. Roughly chop the sweet yellow onions and jalapeno peppers.  Mix all ingredients with the salad dressing and serve.

Grilled Beefsteak Tomato w/Himalayan Pink Rock Salt Crust (recipe created by Chef Eric Lackey of Flamestone American Grill in Florida)

Makes: 4 servings

Ingredients:

  • 4 large vine ripe tomatoes – preferably large steak tomatoes
  • 4 ounces Himalayan pink rock salt or rock sea salt
  • 4 ounces olive oil

Instructions:

  1. Trim off top and bottom of tomato and remove core for grilling.
  2. Rub each tomato with 1 ounce oi and 1 ounce salt.  Let stand in refrigerator for at least 2 hours.
  3. Preheat the grill to high heat or, if using charcoal, until briquets are consistently ashed over.
  4. Find hot spot and grill tomato until it starts to blister on top and bottom, about 4 minutes.  Move to medium heat and cook until tender to touch (not mushy and collapsing), about 8 minutes.

Filed Under: Main Dishes, Recipes Tagged With: , , 1 Comment

Avocado Egg Salad

April 17, 2013 By 1 Comment 
avocado egg saladphoto courtesy of P&G Everyday

If you’ve been following this blog, you know that avocados have taken center stage in our house this year.

Now that I’ve learned how to select ripe avocados in the supermarket and how to safely cut them open, I’ve become obsessed with making homemade guacamole (watch my step-by-step video). In fact, my family accepts nothing less.

And now it seems we’re all determined to integrate avocados into as many dishes as possible.

A new family favorite I developed from scratch, Stuffed Baked Avocados: 3 Ways, is now featured over at P&G Home Made Simple.  We’ve added it  our repertoire and you should too (get the yummy recipes here).:

stuffed avocados

 

Last week, our latest avocado-based creation was a version of P&G Everyday’s Avocado Egg Salad.

Sounds like a no brainer, right?  Why not combine avocados to the mayonnaise mixture that binds the eggs together in this celebrated sandwich filler?

Ooh, and adding some cheese helps to create the ultimate tasty creamy base.

You can top off your salad some with some fresh crunchy romaine lettuce pieces and then tuck it in a warm pita pocket.

Or, you can use it as a dip served with some tortilla chips.

Surprisingly, my two kids liked the salad a lot (even though they don’t like mayonnaise).  However, the dish only received one and a half thumbs up.  They claimed at first they were a bit weary about the greenish hue to the salad.  But, they’re willing to try it again and that to me is a sign of success.

So now it’s time for you to try it for yourself.

Avocado Egg Salad

makes 5-6 servings

Ingredients

  • 5 hard-boiled eggs, chopped
  • 2 Roma tomatoes, seeded and chopped
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 small onion, minced
  • 1 medium ripe avocado, quartered
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon skim milk
  • 1 teaspoons lime juice
  • 1 tablespoon chopped cilantro
  • Salt and pepper, to taste
  • Romaine lettuce (optional)

Instructions

  1. Mix chopped eggs, chopped tomatoes, shredded cheese and minced onion in a medium-sized bowl.
  2. Combine quartered avocado, mayonnaise, milk, lime juice in a food processor. Blend until smooth.
  3. Add avocado mixture to egg mixture- stir thoroughly. Season with salt and pepper to taste.
  4. Serve with Romaine lettuce on warm pita bread or use as a dip with chips.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Main Dishes, Recipes Tagged With: , 1 Comment
«Older Posts