Cooking for Two (8 page)
T
he flavors of this salad were inspired by the best of Texas cooking—pecans, whole cumin seeds, chiles, and ruby red grapefruits, a Rio Grande Valley specialty. The various ingredients are prepared separately, then assembled at the last minute on a serving platter; a zesty dressing, made with heart-healthy grapeseed oil, is drizzled over the top. Serve this salad with flour or corn tortillas warmed in the microwave for a minute on high.
FOR THE DRESSING 1 teaspoon whole cumin seeds ¼ teaspoon red pepper flakes 2 tablespoons red wine vinegar 1 garlic clove, crushed ¼ teaspoon salt, or to taste 5 tablespoons grapeseed oil, or olive oil FOR THE SALAD 1 small red bell pepper 2 teaspoons lime juice 1 tablespoon chili powder (see page 8) 2 boneless, skinless chicken breast halves (about ¾ pound total weight) | 1 tablespoon grapeseed oil, or olive oil 1 ear corn, kernels removed, cob discarded ¼ cup pecan pieces 1 medium ruby red grapefruit 1 small head Boston lettuce, stemmed, washed, dried, leaves torn into bite-sized chunks 1 small shallot, thinly sliced and broken into rings (see Notes, page 54) 2 tablespoons chopped fresh cilantro (do not use dried) |
1.
To make the dressing, toast the cumin seeds and the red pepper flakes in a small dry skillet set over medium heat for 2 minutes, or until very fragrant. Stand back: the chile oils can volatilize and burn your eyes. Set the spices aside in the skillet while you whisk the vinegar, garlic, and salt in a small bowl. Whisk in the oil in a thin, steady stream;
continue whisking until the dressing thickens. Transfer the spices to a cutting board; lightly crush them with the side of a large knife. Stir the spices into the dressing, then set aside.
2.
Char the bell pepper by holding it with long-handled tongs over an open gas flame, or place it on the broiler rack or a baking sheet 4 to 6 inches from a preheated broiler. Turn the pepper until charred on all sides, including the top and bottom. Drop it into a paper bag and seal the bag; or place it in a small bowl and cover the bowl tightly with plastic wrap. Set aside to steam for about 20 minutes.
3.
Meanwhile, use a small whisk or a fork to mix the lime juice and chili powder in a small bowl until they form a paste. Massage this paste onto the chicken breasts. Heat a medium skillet over medium-high heat. Swirl in the oil, then lay the chicken breasts in the skillet. Cook for about 5 minutes, or until browned; then turn and cook for about 5 more minutes, or until cooked through and deeply browned. Transfer to a plate, tent with foil to keep warm, and set aside.
4.
Rinse and dry the skillet, then set it over medium heat. Add the corn and pecans; sauté for about 3 minutes, or until the nuts are fragrant and the corn is lightly browned. Set aside.
5.
To cut the grapefruit into supremes, cut off its bottom (so it can stand steady on the counter), then use a paring knife to cut the rind off the flesh in long arcs, starting at the top and following the natural curve of the fruit. Cut down far enough to remove the white pith, but not so far as to damage the fruit membranes. Once peeled, hold the grapefruit in your hand and use the paring knife to cut between the pink flesh and the white pith separating the individual segments. Allow the segments to fall into a bowl. Set them aside; discard any pith and peel.
6.
Remove the charred pepper from the bag or bowl; peel off the blackened skin with your fingers. Do not run water over the pepper—water
will make it soggy. Core and seed the pepper, then slice it into thin strips. The salad can be made up to this point up to 6 hours ahead of time. Cover the various ingredients separately; store the cooled chicken in the refrigerator, but let it come back to room temperature before proceeding.
7.
On a serving platter, toss the lettuce, shallot, and cilantro. Top with the pepper strips, grapefruit supremes, toasted corn, and peanuts. Slice the chicken breast into ½-inch strips and lay them on top of the greens. Whisk the prepared dressing to reincorporate any oil that has fallen out of suspension; drizzle this dressing over the salad. Serve immediately.
CUMIN MAYONNAISE DRESSING
If you prefer a mayonnaise dressing, toast the cumin seeds and red pepper flakes as directed, but omit the remainder of the ingredients for the dressing. Mix the crushed, toasted seeds and red pepper flakes in a small bowl along with ½ cup mayonnaise (regular, low-fat, or nonfat), ¼ cup purchased salsa, and 1 teaspoon lime juice. Dot this dressing over the salad on the serving platter. This mayonnaise dressing can be made up to 2 days in advance; store it, covered, in the refrigerator, but allow it to come back to room temperature before serving.
OBA
N
OODLE
C
HICKEN
S
ALAD
makes2 servings
C
ooked soba noodles, a Japanese favorite made from buckwheat flour, are a little chewier than Italian pasta, so they’re perfect for cold salads, a good contrast to the crisp, crunchy vegetables. The dressing for this salad is a fusion of flavors: soy sauce and ginger, thickened with tahini, and spiced up with Tabasco sauce. Soba noodles are usually available dried in supermarkets and gourmet stores; if you find fresh noodles, buy 6 ounces and cook them only for a few seconds in a pot of boiling water.
FOR THE SALAD 2 small boneless, skinless chicken breast halves (about 4 ounces each) 2 teaspoons olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 small shallot, sliced paper thin, then broken into rings (see Notes) 1 small red bell pepper, cored, seeded, and cut into thin strips 1 small cucumber, peeled, seeded, and diced 3 tablespoons chopped peanuts | 2 tablespoons chopped fresh cilantro, or 1 tablespoon dried cilantro 4 ounces dried soba noodles (see headnote), cooked and drained according to package instructions FOR THE DRESSING 2 tablespoons tahini (see Notes) 2 tablespoons soy sauce 2 tablespoons rice vinegar (see page 12) 2 teaspoons peeled, minced fresh ginger 1 teaspoon sesame oil 1 small garlic clove, minced 2 dashes Tabasco sauce, or more to taste |
1.
To prepare the chicken, position the broiler rack or a baking sheet 4 to 6 inches from the heat source and preheat the broiler. You can cover
the rack or baking sheet with aluminum foil to speed cleanup. Massage the oil into the breasts, then season them with salt and pepper. Lay them on the heated rack or baking sheet and broil for 6 minutes, or until browned. Turn, then broil for about 6 more minutes, or until cooked through but still moist. Alternatively, grill them over medium-high heat or medium-high-heat coals for 12 minutes, turning once.
2.
Cool the chicken breasts at room temperature for 5 minutes, then slice them into thin strips. Place the strips in a large serving bowl. Toss with the shallot, bell pepper, cucumber, peanuts, and cilantro. Add the noodles and toss.
3.
To make the dressing, whisk the tahini, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Tabasco sauce in a medium bowl until uniform. Pour the dressing over the salad, toss gently, then serve immediately.
NOTES:
You can use a mandoline to slice a shallot paper thin. Hold the shallot with the gripping device and run it smoothly across the cutting blade, adjusted to a paper-thin setting.
Tahini is a paste made from untoasted sesame seeds. It’s available in many supermarkets and most health food stores. It’s best to buy it in clear jars, rather than cans, so you can see how fresh it is. It should look rusty beige, not a blackened brown, and be smooth, not grainy. To preserve its freshness, store tahini, covered, in the refrigerator for up to a year. If the oil separates from the paste, stir with a wooden spoon to reincorporate.
URRIED
T
UNA
S
TUFFED
T
OMATOES
makes2 stuffed tomatoes
T
hese are not your mother’s stuffed tomatoes. But her bridge club would certainly be envious of this light lunch or dinner, the tuna seasoned with curry powder for kick and studded with cashews, cranberries, and fresh ginger. Stuffed tomatoes are the perfect meal when you’d rather not turn on the oven.
2 tablespoons roughly chopped unsalted cashews One 6-ounce can water-packed tuna, drained (and rinsed, if desired) 1 small celery rib, minced 1 small scallion, white part only, minced 3 tablespoons mayonnaise (regular, low-fat, or nonfat) | 2 tablespoons dried cranberries or dried cherries 1½ teaspoons curry powder ½ teaspoon peeled, minced fresh ginger ¼ teaspoon salt 2 large tomatoes (about 12 ounces each) |
1.
Toast the chopped cashews in a small, dry skillet set over low heat for about 3 minutes, until lightly browned, stirring frequently. Cool, then place them in a medium bowl. Stir in the tuna, celery, scallion, mayonnaise, cranberries, curry powder, ginger, and salt. Set aside.
2.
Cut a small slice from the bottom of each tomato so it will stand up on a plate. Turn them over and core each by making a ½-inch-deep well around the remnants of the stem with a paring knife; continue enlarging that hole with the paring knife until the tomato is cored. Use a spoon to scoop out some of the flesh, removing flesh and seeds about halfway down the inside, but leaving a ¼-inch wall around the sides.
3.
Stuff each with half of the curried tuna mixture. Serve immediately; or store, covered, in the refrigerator for up to 24 hours.
EAFOOD
S
ALAD
makes2 servings
D
on’t let the number of ingredients put you off: this salad is as trouble-free as it is elegant. The shrimp and scallops cook in no time, the lump crabmeat is ready-to-eat when purchased, and the rest of the preparation involves cutting up the vegetables and whisking up an easy dressing. In the end, you’ll have a fresh, light shellfish salad with orange sections and avocado slices, all dressed with a peppery vinaigrette.
1 small shallot, minced 2 tablespoons Champagne vinegar or white wine vinegar 1 tablespoon lime juice (the juice of about 1 small lime) 1 teaspoon Dijon mustard ½ teaspoon salt, or to taste ½ teaspoon freshly ground black pepper ¼ cup plus 1 tablespoon olive oil 2 dashes Tabasco sauce, or to taste 4 ounces small shrimp (about 12 shrimp at 45 per pound), peeled and deveined, then cut in half lengthwise | 3 ounces sea scallops (about 3 large scallops), sliced into ¼-inch disks 6 ounces lump crabmeat, picked over for shells and cartilage (see Notes) 1 medium orange 1 small Hass avocado (see Notes) 1 small head Romaine lettuce (about 8 ounces), cored and shredded (about 3 packed cups) |