I love soup for lunch and I really love tomato soup with a hot grilled cheese next to it!!!! For this recipe you want to first preheat the oven to 425 degrees. Next, put the garlic cloves on a small sheet of aluminum foil. Pour 1 Tbs. olive oil over them then wrap it up. Cut your tomatoes in half and place them skin side up on a sheet pan. Drizzle a little olive oil over the tomatoes, saving a little room on that pan for the garlic packet you just made and toss them in the oven. Roast for 15 minutes and then take the tomatoes out, leaving the garlic. Let the garlic roast for another 25 minutes. You can do this whole step a day ahead because you need to use the roasted garlic in the next step.
Peel your onion and rough chop. Put them in your handy dandy food processor along with that roasted garlic and blend. Make sure it is pureed well. In a 2 qt pot add 2 Tbs. of oil and heat. Add the onions, garlic, coriander, cumin and smoked paprika. One quick note on that smoked paprika. Buy a good brand. If you pick up a generic brand they usually use chemicals to get that smoke taste.
Cook the onion mixture on high heat for 5 minutes, stirring the whole time. Now it’s time to take the roasted tomatoes and puree them as well. Put the tomato puree, tomato juice, sugar, cayenne pepper and yogurt in the pot with the onion mixture and turn the heat on medium. When it starts to simmer it’s done. Enjoy!!!
Just in time for the 4th of July. Chef Travis Binkley has whipped up a deliciously lite Halibut with Grapefruit Salsa – perfect for your pre-fireworks festivities. Check out the recipe below.
First make the salsa. Cut the top and bottom off of the grape fruit. Next cut the rest of the peel off. This exposes the different segments in the fruit. Cut the individual segments out and give them a rough chop. Squeeze the juice out of the rind into a mixing bowl. Add in the grape fruit, red pepper, onion, cilantro and Serrano chili. Mix the honey and lime juice in a small cup then add into the salsa. The honey is very thick and if not thinned out, mixing it with the salsa could tear apart the grapefruit pieces.
Preheat oven to 300 degrees. Put the glaze mixture in a small skillet and heat just until it starts to simmer then set aside.
Mix together your spices (by the way. This mix goes great with pork tenderloin/ whole roasted chickens, grilled corn, ect). Season the halibut (the top side only) not too heavy but also don’t under season! Get a sheet pan ready and spray it down with food release. Heat up a nonstick skillet. Add about 2 Tbs. olive oil and let the oil get hot. Put the fish seasoning side down in the skillet. Let it get a good sear. About 45 seconds. Take the fish out of the skillet with a plastic spatula and gently flip it onto the spayed sheet pan. Brush with the glaze and pop that sucka in the oven. Cook for around 5 minutes. Take out of the oven and brush one more time with the glaze. Top with salsa and there you go. Glazed fish n’ salsa!!!
Summer is still officially a week away and already the thick heat of the South is alive and well in the ‘ville. Need something to help you cool down? Here is a refreshing take on a summer staple: Strawberry Basil Lemonade. Mix up a pitcher of this, put your feet up and forget that this is only the beginning of what’s sure to be another record breaking Nashville Summer.
Summer Satisfaction: Strawberry Basil Lemonade
Sugar – 2 cups
Hot Water – 3 cups
Local Strawberries – 1 lb. – approx. 12 oz. juice
Oranges – 2 each – approx. 6 oz. juice
Lemons – 12 each – approx. 2 cups of juice
Basil – ½ oz.
Cold Water – 1 qt.
Ice to fill
Combine sugar and hot water to make simple syrup. Stir until sugar is dissolved completely. Add basil leaves and allow to steep for approx. 10 minutes.
Juice strawberries, lemons and orange juice
Add fresh juice to sugar, water, and basil mixture.
Add cold water and ice. Stir well.
For a little extra punch add some Corsair Gin (to taste) to your next batch. This is sure to be a party pleaser.