Jul 9, 2019

Making Zucchini The Star


Click on photo to enlarge













Zucchini Ribbons
This is a delicious vegetable dish to have as a main course or as a side dish. It only takes about 20 minutes to put this together. It's a winner!

Ingredients:
4 whole roma tomatoes, diced
2 whole zucchini
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup shredded parmesan cheese
4 whole basil leaves (cut into thin ribbons "chiffonade")
salt and pepper, to taste

Procedure:
Cut the roma tomatoes into 1/4" dice, then set aside.

Give the fresh zucchini a rinse, then cut the ends off and discard them. Leaving the green skin on the zucchini, run a vegetable peeler down the length of each zucchini creating long thin ribbons of zucchini. It is important to buy thin zucchini so that they are not too fat, otherwise you will have a hard time getting them through the peeler. Another alternative is to run them through a mandoline.

Melt the butter and olive oil together in a large nonstick skillet over medium-high heat. When the butter is melted, add the minced garlic and cook for just 1 minute. 

Add the cut zucchini and gently toss around in the pan for 1 to 2 minutes. Sprinkle with salt and pepper to taste. 

Add the diced fresh tomatoes and parmesan cheese, then toss to heat everything up. The key is just to cook it all very quickly so the zucchini does not get soggy and the tomatoes and Parmesan just get heated.

Top the plated Zucchini ribbons with the thinly sliced basil leaves. Serve within a few minutes, before the zucchini get too soft!

Makes 4 servings

Jun 29, 2019

Delicious Summertime Eats















Fresh Corn Off-The-Cob with 
Red Bell Pepper & Bratwurst

Ingredients:
1 tablespoon butter
2 Johnsonville brand bratwurst (Brats}, peeled and crumbled into small pieces
2 cloves of fresh garlic, minced
2 ears of fresh corn on the cob
1 small red bell pepper, chopped
1 tablespoon lime juice
a pinch salt, or to taste
a pinch ground cumin
a pinch of chili powder
3/4 cup fresh or frozen peas

Procedure:
Get yourself a large bowl. Place a multi-purpose rubber jar gripper pad under the bowl to keep it from slipping while your cut the corn off the cob (these are great to have in your kitchen, I mostly use them under cutting boards, available on line at Amazon). Then I use a serrated steak knife to cut the corn off the cob. First remove the outside leaves and silk from the corn and discard. Place the flat end of the corn in the center of the bowl. Holding the pointed tip of the corn, run the knife down the corn removing the kernels. Repeat this process until all of the corn kernels are removed. 

Now cut the red bell pepper into small pieces, see photo above.

In a large skillet, heat butter over medium-high heat with the crumbled bratwurst. Cook the sausage pieces until almost done, about 7 minutes, then add the garlic, corn kernels, red bell pepper, peas, and lime juice; cook and stir until tender, 3-5 minutes more. Reduce heat to medium-low; stir in lime juice, salt, cumin and chili powder. Cook until heated through, 3-4 minutes. Remove from heat and serve with my Iron Skillet Corn Bread.

Makes 2 servings.

Note: The bratwurst has salt in it so you don't want this dish too salty.