Can be prepared in 45 minutes or less.
Makes 16 servings.
INGREDIENTS
for vinaigrette
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
4 pounds large vine-ripened tomatoes (about 
1 cup packed flat-leafed parsley leaves
1 cup packed coriander leaves
1/2 cup thinly sliced mint leaves
1/2 cup thinly sliced scallions
DIRECTIONS
Make vinaigrette:
In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
In a bowl combine herbs and scallions and toss with remaining vinaigrette.
Mound herb mixture on top of tomato slices.
Makes 6 to 8 servings.
INGREDIENTS
- 4tablespoons extra-virgin olive oil
- 1teaspoon chopped fennel seeds
- 2shallots, chopped
- 1fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
- 1large red bell pepper, cut into long strips
- 3large heads of broccoli, cut into florets (about 7 cups)
- 1teaspoon herbes de provence*
- 2/3cup canned low-salt chicken broth
DIRECTIONS Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Makes 8 servings.
INGREDIENTS
- 4teaspoons mustard seeds2 1/2pounds small brussels sprouts, trimmed1/4cup (1/2 stick) butter
- 6large shallots, finely chopped
- 1tablespoon fresh lemon juice
- 2teaspoons dijon mustard
DIRECTIONS Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.
Grilled Spring Onions
Spring onions (also called green onions) have a slightly bulbous base, whereas scallions are straight.
This recipe was created to accompany Grilled Garlic-Marinated Skirt Steak with Lime.
Can be prepared in 45 minutes or less, but requires additional unattended time.
Makes 40.
INGREDIENTS
40 spring onions or large scallions (about 8 bunches)
2 tablespoons vegetable oil
coarse salt to taste
1 lime, cut into 4 wedges
garnish: lime wedges
DIRECTIONS
Prepare grill.
Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.
In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.)
Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Garnish platter with additional lime wedges.
Poblano Strips with Onions and Cream
Can be prepared in 45 minutes or less.
Makes 32 Tacos.
INGREDIENTS
2 pounds fresh poblano chilies (about
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
1/3 cup crème fraîche or heavy cream
DIRECTIONS
Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.
Grilled Garlic-Marinated Skirt Steak with Lime
Can be prepared in 45 minutes or less, but requires additional unattended time.
Makes 24 Tacos.
INGREDIENTS
3 pounds skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice, or to taste
accompaniments:
warm tortillas
rajas con crema or cebollitas asadas
fresh tomato salsa
DIRECTIONS
If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
Prepare grill.
Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
Serve steak with accompaniments.
This recipe was created to accompany Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).
Can be prepared in 45 minutes or less.
Makes 2 cups.
INGREDIENTS
3 dried ancho chilies (about 2 ounces)
4 dried pasilla chilies (about 1 1/2 ounces)
1 1/2 cups fresh orange juice
3 garlic cloves
2 tablespoons olive oil
3/4 teaspoon salt
DIRECTIONS
Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.
