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lunch

Summer Entertaining- Proscuitto, Melon Salad and Pinked Onion

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August in Louisiana is never cool. This is my third summer traveling here in the height of the dog days. Last year the thermometer rose to 106˚, so I’m finding this years mere 97˚ a relief {uh…yeah, not so much}. I am sometimes asked how I manage this heat- and my answer is simple: Exactly how we manage the below freezing temps in NYC- you don’t hang out in it for long.
The amazing thing is folks here don’t really complain about the heat the way we complain about the cold up North. I suppose it’s the Southern grace and ease that is the reason for that. I mean, it’s not that people don’t mention it- they just don’t go on and on about it. Yep… it’s hot….
The hot days certainly do not slow down the socializing, and afternoon cocktails are high on the list of activities. Cool gin and tonics tinkle in glasses along with easy conversation and laughter. These days I am redesigning my kitchen for the imminent renovation. I am spending my days lugging tile samples, walking rows and rows of granite slabs and drooling over shiny appliances. At the end of the day- a cocktail sounds delightful.
The pretty salad I put together is a great snack to accompany any cocktail hour. Light and refreshing, slightly salty, and tangy, and a breeze to throw together. Just a little nosh to abate the afternoon hungries without spoiling ones appetite for dinner.
Soaking thinly sliced red onions in lemon juice for a bit turns them a gorgeous bright hot pink color, and mellows out the bite too. These three parts meld together beautifully- I hope you enjoy!!
Proscuitto, Melon Salad and Pinked Onions
serves 6
 
8 oz best quality proscuitto
half of a ripe honeydew melon cut into small chunks
.5c fresh mint, minced
2 limes, zested and juiced
1 med red onion thinly sliced
.5 c olive oil
 
Combine juice of limes in a small bowl and add onion slices. Allow to sit for approx 30 mins until they turn a bright gorgeous pink.
 
toss together melon, zest and lime juice after the marinating is done and drizzle olive oil on top. Add a splash of cracked pepper here, if that appeals to you.
 
Arrange the melon, proscuitto and onions on a serving platter. 
 
Keep cold until serving.
 
 
 

 

Tuna Tartare on Grilled Potato Slices

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While I was downtown in Chinatown searching for langon fruits, I spied me some beautiful Tuna. Whenever I see really good quality Tuna I hate the thought of cooking it. It’s just to gorgeous for that. What the fish monger hated even more was my instruction of the exact piece that I wanted. I don’t like to be a pain….nah, not true, I can be a nudge. I figure Italian grandmothers can get away with it, why not a Latina/Irishwoman?? Trust me though, I let that guy know that I really appreciated his efforts. In the end everyone was happy.

While stumbling around I also came across some fresh, tight Thai Chilies. You may see them in the market as more stores are starting to carry them. They are small, slim and green, and pack a smart punch that can really sting if you’re not careful. I, as you know, love them. Feel free to switch out to jalepenos of a lesser quantity if your not a heat freak like me, or eliminate altogether. I would add a good grind of black pepper at least though…

So once back in my kitchen with the spoils of my excursion, I sliced up a few potatoes as thin as I could get them, oiled them, and threw them on my grill pan. While the potatoes softened and charred, I pulled together the tartare.

I think tartare should be made a la minute, meaning not in advance. Though perfectly good the next day, I prefer it fresh, before the lime juice has a chance to do too much work on that beautiful tuna, but if you’re making a batch for a get together, go ahead and make it beforehand- just keep it cold, cold, cold.

So here you have it. My late afternoon lunch.

I need to head downtown more often…

Tuna Tartare on Grilled Potato Slices
serves 4
 
4 potatoes, scrubbed and sliced by hand as thinly as possible
1.25# of fresh sushi grade tuna
3T toasted sesame oil
.25 c cilantro
1 juicy thai chili, minced finely
zest and juice from 3 limes
3T minced red onion
pinch of salt
 
Heat grill pan to high. Brush potato slices with oil and grill on one side until translucent  then flip to second side. Cook in batches until all are done and arrange on plates.
 
In medium size bowl combine all the ingredients except the tuna. Taste for acid and chili balance. 
 
I tossed my tuna into the freezer as I was starting the potatoes so that I can get neater slices from the cold fish. Do no freeze completely though.
 
Dice the tuna into small pieces, then toss the lot into the dressing. Give it all a thorough coating and let rest for just a minute or two. I taste again for flavor balance. 
 
Divide the tuna between the plates and enjoy!

Summer Tomato Tart Tatin

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Were coming into the summer bounty of tomatoes, my favorite time of the year. This tart tatin is a welcome relief from the trays of tomato mozzarella salads, and yet, still a light and delicious way to enjoy summer’s bounty. The vinegar and sugar in this dish, along with the roasting, brings out a different layer of flavors in the tomatoes, causing them to intensify and sweeten into such goodness.
This dish is also one of those dishes that will generate oohs and ahhhs when presented to the table, but is unabashedly and devilishly simple to make. The tart tatin also comes together so quickly that you can run up off the beach and throw this into the oven. By the time sandy feet, and sun-screened skin are rinsed and dried, your beautiful tarts are ready to be flipped onto a serving dish and placed on the table.
When I made this recently for a luncheon I made two. While the first was in the oven finishing off, I readied the second. It only takes a few minutes to bake off the tart, so as  the first came out, in went round two. The tart tatins are best straight out of the oven. The liquor from the tomatoes soaks the pastry, making it saturated and divine, but left too long it becomes soggy and it loses it’s edge. This is not a good dish to make the day before, unfortunately.
If you want to prep ahead you can roll out and cut your pastry to size and leave on wax paper, parchment, or in between layers of saran, and then drop it on top of your pan when you’re ready to go. It really comes together very quickly, and this way you can keep a cleaner counter.
Serve this with a garden salad, or even top off with some feta cheese if you want a dish with a little more heft. Definitely serve with a crisp white wine.
Summer Tomato Tart Tatin
serves two generously
 
2T unsalted butter
1T white vinegar
2t brown sugar
1 clove garlic, minced
2 sprigs of fresh thyme
2 large fistfuls of cherry tomatoes, cut in half
one sheet of prepared puff pastry
 
Preheat oven to 425˚
 
In an 8″ (preferably nonstick) frying pan, melt the butter. Add the vinegar, sugar, garlic and thyme and cook over moderate heat for 2-3 mins until thickened.
 
Place tomatoes, cut side down into the thickened sauce, making the grouping as tight as possible.
 
Roll out the puff pastry and cut a circle 9″ in diameter. Place on top of the tomatoes.
 
Pop the works into the hot oven and allow to bake until brown and puffed up. Approximately 15 mins.
 
Remove from the oven and allow to sit for one minute.
 
Place a plate on top of the pan and invert the tatin onto the plate.
 
Serve immediately.
 
Viva Summer!!