Green Bean Salad

I'm going to say this for the first time this year "It's too hot to cook!". Right when the temperature extremes change from freezing to hot, I go through a temporary cooking rut. I definitely feel like I have to change the way I am cooking, and spend less time sweating over the stove. I start making a lot of salads with different homemade dressings and grilled proteins. There is also the hot to cold factor that I look for. Dishes that are good hot when you first make them, and just as good the next day cold. This morning I made a green bean salad to have with dinner tonight, this way, when it comes time to cook dinner-BAM, side dish is done....and I will take the leftovers for work tomorrow. I adore the fresh chewy texture of green beans. I can't believe growing up I ever ate canned green beans. (Luckily, I ate green beans that were canned by my grandmother, and not the grocery store-but still). Growing up in the south vegetables are cooked to death, until they have that mushy, hardly need to chew it, salty taste. I added a bunch of my favorite salad toppings-nuts, red onion, fresh goat cheese, and added bacon to tempt my husband (that is how I got him to start eating collard greens after all).

Green Bean Salad (serves 4)
4-5 good handfuls of fresh green beans, ends trimmed*
2 slices of bacon, small diced (optional)**
1/2t sugar
1/2c chopped walnuts
1/2 red onion, small diced
1/3c red wine vinegar
2T bacon drippings
1/4c olive oil
Salt and Pepper to taste
1/2c fresh goat cheese, crumbled
*You can use frozen green beans, just thaw them
**Bacon is completely optional, if you choose to leave it out, you may need to increase the amount of olive oil slightly.

Bring a pot of salted water to a boil, add green beans. Cook for 4 minutes. They should be bright green and just tender. Drain and rinse with cold water and ice. Place in a large bowl, add onions and walnuts and set to the side. Heat a skillet over medium high heat. Add the chopped bacon and sprinkle with the sugar. Cook until the bacon is crispy. Strain the bacon, reserving 2T of the bacon drippings. Add bacon to the green beans. In a small bowl, combine the vinegar, bacon drippings, olive oil, salt and pepper. Add to the green beans and toss to coat. Top with the goat cheese.

Salmon with Strawberry Salsa and Sesame Spinach

I have worked very hard over the past four and a half years to broaden my husband's palate. When we first got together he was a meat and pizza kind of guy. I introduced him to collard greens, tilapia, quinoa, and the 8th world wonder- beurre blanc. The only seafood he likes are crab legs, lobster, shrimp, and now tilapia. He is not a salmon eater. This was breaking my heart, so whenever we would go to a restaurant and I would order salmon, I'd slide a bite on his plate. He would always like it. Last night, I bit the bullet and cooked it for dinner. I figured he would prefer it on the sweeter or asian side, so I mixed the two. Served it with simple white rice and water sauteed spinach topped with sesame oil and seeds. I use sesame oil as a finishing oil-salad dressings, or a last minute topping for vegetables, I don't cook with it because I buy the dark sesame oil and it has a lower smoke point. It is the ingredient in stir fry that gives it that flavor. He approved and even told me that I was an amazing cook.

Salmon with Strawberry Salsa (serves 2)
2 6oz portions Salmon, I bought Atlantic
1t olive oil
1T soy sauce (or Bragg's)
1T honey
1t lime juice
Salt and Pepper to taste
1 clove garlic, minced

Combine all ingredients and pour over salmon. Let marinate for 30 minutes.

10 strawberries, hulled and small diced
1 jalapeno, ribs and seeds removed, minced
3T red onion, minced
1T lime juice
1t olive oil
1 clove garlic, minced
Salt and Pepper to taste
*by all means, add cilantro...I hate it with the fire of a thousand suns

Add all ingredients in a bowl and set to the side.

Heat skillet over medium high heat. Add salmon and cook for 4 minutes. Turn and continue to cook for another 5 minutes or until cooked medium. (10 minutes total cooking time per inch thickness of fish). Serve salsa on top of salmon.


Sesame Spinach (serves 2)
4c fresh baby spinach
2T water
2 cloves garlic, minced
Salt and Pepper to taste
1/2t sesame oil
1T sesame seeds

Heat water and garlic over medium heat. Add spinach and season with salt and pepper. Cook until just wilted, turning occasionally. Drizzle with the sesame oil and add seeds. Toss to coat the spinach.

518 West

Located smack in the middle of Glenwood South, a strip of Downtown Raleigh packed with restaurants and nightclubs, 518 West sits above the rest. The two story Italian-Mediterranean Cafe offers a small seasonal menu along with their traditional and non traditional pasta dishes, small plates, wood fired pizzas, and appetizers. A perfect lit setting for romantic evenings, comfy enough for family get togethers, and the location for a great friends night out. Reasonable prices and great food, I wonder why Olive Garden is still in business here. Why would you choose to go to a restaurant with granted, great salad, but pour-out-of-the-bag entrees when you could go to a locally owned restaurant who takes pride in their cuisine and service?

We both started out with a side Caesar salad (which was actually created by a Mexican chef-did you know that?) and my husband ordered it with shrimp. The salad was the perfect ratio of lettuce to dressing with the pleasant bite of garlic and black pepper. His shrimp were cooked to perfection. For our entrees, along with a bottle of pinot noir- he had the spaghetti bolognese, piping hot with a rustic style sauce. Chunks of carrots and full of meat, you can tell that this sauce was made fresh and with lots of care. I had the lemon linguine-sauteed shrimp, roasted tomatoes, garlic, scallions in a white wine with lobster butter and clam broth with gluten free pasta (available on request-oh yes!) do I need to say more? It was delicious. Simple as that. The lobster and clam flavors add two extra layers of flavor that cannot be achieved in a shrimp scampi. This dish was perfectly balanced in every way and grew more and more flavorful as I kept eating it. Dishes are also available in half sizes, for those with lighter appetites. We take home the leftovers (a lot) from the regular portions (which reheat beautifully and will have your coworkers sniffing at your office door)

No need to order dessert, just a cappuccino with the homemade biscotti. Oh and did I mention the homemade focaccia?

Spaghetti with Bolognese Sauce

Lemon Linguine

Flat Iron Steak with Chili Lime Corn

It was sweltering yesterday, so just about the last thing I felt like doing was cooking and eating. Knowing that my husband and his friend wouldn't go for that, I decided to make something light, flavorful, and screams summer. They had Corona to drink, so I paired chili, cumin, and lime in my dish. Flat Iron steaks were on sale at the store for the same price as the grass fed ground sirloin I usually get when I make burgers. This rub would work well on any steak, chicken, pork, or seafood. The corn was fresh and sweet, I probably could have had a plate of that and would have been a happy camper. For those of you who will read the corn recipe and say "Ew, mayonnaise!", do yourself a favor and try it. The savoriness of the mayonnaise balance out the sweet corn, and then with the punch of chili powder and lime you will be in heaven.

Flat Iron Steak (serves 4 and a toddler)
2lb flat iron steak
1/4c chili powder
3T ground cumin
1T brown sugar
Salt and Pepper-to taste
1t garlic powder
1T canola or vegetable oil

Combine spices and oil in a bowl and mix thoroughly. Rub steak and let set for 30 minutes (yes, it will be OK). Turn grill on medium high heat. Cook for 5 minutes and flip. Continue to cook for approximately 5 minutes for medium rare or until desired doneness. Let set for 5 minutes and slice thinly against the grain.

Chili Lime Corn
4 ears fresh corn, shucked and silks removed
1/4c mayonnaise
3Tchili powder
Zest and juice of 1 lime

Place corn on grill and cook for 4 minutes or until lightly charred. Turn and continue to cook until all sides are charred and the corn is heated through. In a small bowl mix the mayonnaise, chili powder, and lime juice. Brush on finished corn and serve.

Restaurant Review: Azitra & Fresh @ 5 Points

I decided to take a break from the typical cooking blog to do a little restaurant reviewing. First is Azitra, an Indian restaurant located in Briar Creek and second is dessert-Fresh, a local frozen yogurt shop in 5 points.

My husband and I have been to Azitra a couple of times now, and it is just good enough to keep us coming back. Raleigh, so far, is very lacking when it comes to Indian cuisine. I have found that it is either bland, looks questionable, or has no balance-all heat and no richness of flavor. Azitra, located in the Briar Creek shopping center, is by no means your Chili's, Applebee's, or Japanese Steakhouse. It is a unique experience.

Azitra is definitely an "Americanized" Indian restaurant. The atmosphere can be a little confusing. As you enter through the front door, you are immediately hit with the wonderful scent of spices but looks as if you are walking into a night club. Tiled walls with angled lights and bright carpeting. However, as you pass the hostess stand, the booths and tables are covered in royal blue and white linens. Service is slow, it will take your waiter at least 10 minutes to come and take your drink order, yet you will see several service members standing around. There is a lovely woman, dressed in a sari whose one job is to serve you water. I came up with the conclusion that it must be to give you enough time to come up with all of your "What is this?" questions....

Once you put your order in, it comes to you relatively quickly. I ordered the lamb vindaloo, lamb in a garlic and vinegar marinade. The lamb was melt in your mouth, but had to get a side of chili sauce to spice it up more. A seemingly perk to this restaurant is they have you rate how spicy you want it on a scale from 1-5. However, sometimes a 3 is perfect and sometimes it can send your tongue retreating for air. My husband ordered the lamb Rogan Josh, and the lamb with chili-yogurt sauce was equally as tender. Served family style with Basmati rice, we were able to share. The naan is fantastic. Soft bread pillows, you will want to eat a whole basket by yourself. The only thing I do wish came with the meal was some sort of vegetable. The entrees range from $13-30...I don't think a side of veg would be unreasonable. I do wish the service was better though.....

And now for dessert! Close to my house there is a new frozen yogurt hot spot. Nestled in the tiny 5 Points strip, it is near other local favorites: Lilly's Pizza and Third Place coffee shop. A crop of frozen yogurt places have popped up all over the place, but they are not all one in the same. Fresh serves frozen yogurt and ice cream made from local milk. They offer several ice creams and 6 rotating frozen yogurt flavors. I always go for the plain-not as sweet and tangy...you know like yogurt. Also fat free, so I order a medium with strawberries and ginger snaps. I could eat this ev-er-y day.

Strawberry Madness

Strawberries are in season. Oh happy day! When strawberries are in season, I could eat a container a day. Cut up, in my cereal, on my salad, with cheese....ok I'm getting all Bubba Gump on you. There was a one day strawberry sale at the store-local, organic strawberries for $1.99/lb, needless to say I bought a flat. My eyes were bigger than my strawberry stomach. I knew I needed to use them quickly, since they were organic. I froze some as an easy solution and kept a couple fresh for me to use. I also wanted to experiment a little bit, so here is what I came up with

Strawberry Balsamic Vinaigrette: (makes 4 entree salad's worth)
5 strawberries, hulled and halved
3T balsamic vinegar
2T olive oil
1Thoney
1t lemon juice
Salt and Pepper

Blend all together and store. Will last 1 week.

Isn't that the most precious salad dressing you have ever seen? Sweet, tangy, and thick-coats your salad  perfectly.

Strawberry Basil Jam: (makes 2 cups)
1lb strawberries, hulled and halved
2c sugar
2T lemon juice
1T fresh basil, finely chopped

Combine strawberries, sugar, and lemon in a large heavy bottomed pot. Bring to a boil. Using a potato masher or whisk, mash the strawberries. Boil until it reaches 220 degrees, stirring occasionally. Allow to cool for 5 minutes and add basil, pour into a glass container. Will keep in the refrigerator for 1 month.

Definitely a sweet jam that will be perfect with your breakfast toast, pancakes, or french toast.

Strawberry Noir Jam: (makes 1 cup)
2c strawberries, hulled and quartered
1/2c sugar
1t lemon juice
1T pinot noir
Combine the strawberries, lemon juice and sugar in a large heavy bottomed pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 45 minutes or until thick. Remove from heat and stir in wine. Will keep in the refrigerator for 1 month.

Not as sweet as the one before, great cheese accompaniment 

Polenta with Shrimp and Basil White Wine Sauce

This meal is simple, flavorful, and looks amazing as well. Think of it as a fancy version of the southern classic-shrimp and grits, one of my favorite meals. Fresh local shrimp seasoned with garlic, pepper, and lemon, creamy polenta fried in butter, topped with a white wine butter sauce packed with fresh basil. Definitely not on the low calorie list, but go on, treat yourself-it's fabulous.
Cook's Note: Polenta is cornmeal. Buy cornmeal, it tends to be less expensive than the fancy Italian polenta box.

Polenta with Shrimp and Basil White Wine Sauce (serves 4)
4c water
2c milk
2c polenta
1/2c grated Parmesan cheese
1T dried Italian seasoning
2T butter
1lb shrimp, peeled and deveined
2 cloves garlic, minced
2c white wine (I used pinot grigio, chardonnay would work as well)
2T lemon juice
1/2 stick butter
1/4c basil, chiffonade
salt and pepper-to taste
grated Parmesan cheese for garnish

In a pot, bring the water and milk to a boil. Slowly whisk in the polenta and add the Italian seasoning. Cover and reduce the heat to simmer, cook for 15 minutes, stirring occasionally. Add Parmesan cheese and season with salt and pepper. Lightly grease a small baking dish, and pour in the polenta. Using a spatula smooth into all corners. Refrigerate for 30 minutes. Remove from the refrigerator and slice into triangles.

In a large skillet, heat 2 tablespoons of butter over medium high heat. Add polenta triangles and cook for 3 minutes, turn and cook for another 3 minutes. Lay triangles on serving plates. Add the shrimp to the skillet, season with salt and pepper. Cook for 2 minutes and flip. Add the white wine and garlic. Cook for 3 minutes, or until the wine has been boiling for a minute. Add basil, lemon juice, and butter. swirl butter in until melted. Allow to cook for an additional 2 minutes, the sauce will thicken slightly. Season with salt and pepper. Serve shrimp over polenta and ladle the sauce over the dish. Garnish with Parmesan cheese.