Spring, glorious Spring! The sun is shining, the birds are chirping and I'm super excited to share this delicious recipe with you that's perfect for the season: Shredded Chicken & Brussels Sprouts Salad with Toasted Sesame Vinaigrette. This salad has oodles of delicious flavor and texture and is packed with healthy ingredients including organic chicken breast, Brussels sprouts, Pink Lady apples, chiles, garlic and fresh mint. For wine lovers I also have a fabulous pairing for you to enjoy with this dish, but more on that in a minute.
The secret to making the healthy, lighter fare of Spring and Summer more appealing, in my kitchen at least, is to never compromise on flavor. Munching on bland lettuce and vegetables is just not going to leave me (or the hubs for that matter) feeling satisfied so infusing these dishes with lots of flavor is KEY. Something as simple as toasting nuts or seeds to enhance their flavor, using good olive oil or seasoning a dish adequately with salt and pepper before serving can make ALL the difference in the world in the finished dish.
This fabulous salad also features on of my favorite seasonal ingredients, the Pink Lady apple. I adore their crunchy, sweet-tart flavor not to mention their beautiful blush-pink color, often with a greenish background depending on the level of ripeness. The Pink Lady apple (aka Cripps Pink) was created in the 1970s by John Cripps of the Western Australia Department of Agriculture and is a cross between the "Lady Williams" and "Golden Delicious" varieties. While originally invented in Australia, it has thankfully been grown in the US since the 1990's and we always have them in the house when they're in season. This apple's sweet flavor really complements the spicy Fresno peppers, fresh mint and crunchy Brussels sprouts in this salad.
As for wine, I highly recommend the Claude Riffault Sancerre "Les Boucauds" from France's Loire Valley. This 100% Sauvignon Blanc is crafted from 10-50 year old, organically farmed vines planted on terres blanches soils. The wine is vinified in both stainless steel and French oak (50/50) and bottled unfiltered in order to preserve the complex aromas and flavors of the finished wine. The result is an immensely enjoyable white wine with notes of citrus, passionfruit and elderflower with a lovely minerality and zippy acidity that complements the Shredded Chicken & Brussels Sprout Salad with Toasted Sesame Vinaigrette beautifully.
I hope you enjoy this dish as much as we do! What are your favorite flavors of Spring and Summer? Please let us know - we'd love to hear from you!Bon appétit,
"Shredded Chicken & Brussels Sprout Salad with Toasted Sesame Vinaigrette + a Loire Valley Sancerre"
Author:
Serves: 4
Ingredients
Spring, glorious Spring! The sun is shining, the birds are chirping and I’m super excited to share this delicious recipe with you that’s perfect for the season: Shredded Chicken & Brussels Sprouts Salad with Toasted Sesame Vinaigrette. This salad has oodles of delicious flavor and texture and is packed with healthy ingredients including organic chicken breast, Brussels sprouts, Pink Lady... Read More
The post Shredded Chicken & Brussels Sprout Salad with Sesame Vinaigrette + a Loire Valley Sancerre appeared first on The Glamorous Gourmet.
My favorite thing about Cinco de Mayo is undoubtedly the delicious Mexican cuisine...and cocktails! I simply adore these flavors and here on The Glamorous Gourmet we've got some delicious recipes for you to enjoy with your family and friends:1.) Chipotle Chicken Tinga Tacos (pictured above) are packed with flavor and a real crowd pleaser in addition to featuring oodles of delicious Mexican ingredients including chipotle peppers in adobo, avocados and cilantro!
2.) Shredded Chicken, Black Bean & Jalapeño Pizza is perfect for savoring this Mexican holiday! This delicious pizza features roasted red peppers, black beans, shredded chicken, Monterey Jack and cheddar cheeses, tomatoes, jalapeño peppers, black olives and whatever else suits your mood served with the sides of your choosing.
3.) To wash everything down, the perfect cocktail is the Watermelon Jalapeño Margarita with Smoked Salt from our special Cinco de Mayo installment of Cocktail Couture. Watermelon, jalapeño, lime juice, tequila and agave syrup come together to produce a delightful concoction that goes down WAY too easily!
My favorite thing about Cinco de Mayo is undoubtedly the delicious Mexican cuisine…and cocktails! I simply adore these flavors and here on The Glamorous Gourmet we’ve got some delicious recipes for you to enjoy with your family and friends: 1.) Chipotle Chicken Tinga Tacos (pictured above) are packed with flavor and a real crowd pleaser in addition to featuring oodles... Read More
The post Celebrate Cinco de Mayo with Delicious Recipes from The Glamorous Gourmet! appeared first on The Glamorous Gourmet.
If you're looking for a beautiful, delicious and healthy dish that's also quick and easy to make (yes, it checks ALL the boxes!), look no further! Our latest Fast & Fabulous recipe for Roasted Halibut with Fennel & Dill Salad features a simply roasted halibut fillet perfectly complemented by the bright acidity and crunch of pickled fennel salad as well as our featured wine selection, a delightful white wine from France's Rhone Valley. This dish is so flavorful and refreshing it's perfect for serving during the warmer months ahead.
Halibut is a fish with a mild flavor, kind of along the lines of tilapia and snapper but with a delightfully more dense texture. For those of you who are not the biggest fan of salmon's strong flavor and oily texture (like me!), halibut is definitely the fish for you. Seek it out at your local fishmonger, we love Captain Clay's Fish Market in downtown Delray Beach, and be sure to find the freshest fillet you can get your hands on. Ask them to leave the skin on which always helps the fish hold together while cooking and then you can remove it later if you prefer. It has been our experience that any uneaten halibut skin makes a delicious snack for the puppies of the house.
Regarding the pickling process, I must admit whenever I heard the term mentioned previously it always conjured images of my grandparents in their hot kitchen furiously canning pickles, a necessary production to maximize the cucumber harvest from their vegetable garden. While I've always adored the flavor, the process sounded (and looked) very labor intensive and intimidating. I'm happy to report after making this recipe, "quick pickling" couldn't be easier and I'm now looking for more recipes that implement this technique! "Pickling" is essentially just "marinating" in which you immerse your choice of vegetables or fruit in a mixture of vinegar, water, sugar, salt and spices for a period of time - easy peasy!
As for a wine to pair with this delicious dish, I highly recommend the 2014 Chateau de Saint Cosme Cotes du Rhone Blanc from France's Rhone valley. Made from a mixture of classic Rhone grapes including Viognier, Marsanne, Picpoul de Pinet and Clairette, this medium-bodied white wine matches the weight of the fish beautifully and further complements it with bright, enticing notes of lemon, green apple, ginger and a hint of fennel. For around $20 a bottle this gem is a tremendous value for the price and is definitely worth seeking out.
I hope you enjoy our latest "Fast & Fabulous" recipe and wine pairing. To view previous installments of this segment, please click here.Bon appétit, "Roasted Halibut with Fennel & Dill Salad"Serves 41 1/2 lbs. halibut fillet1 Tablespoon sugar1/2 cup unseasoned rice vinegar1/2 cup dry white wine1 teaspoon caraway seeds6 thinly sliced garlic cloves1 fennel bulb, thinly sliced lengthwise1/2 cup dill fronds1 Tablespoon grated lemon zest1 Tablespoon fresh lemon juiceGood olive oilKosher salt & freshly ground black pepperFor the fennel and dill salad:1.) In a medium sized saucepan, bring rice vinegar, white wine and 1/2 cup of water to a simmer over med-high heat. Stir in sugar, Kosher salt, caraway seeds and continue stirring until sugar and salt are dissolved.2.) Remove from heat and add the sliced garlic cloves and let sit for 20-30 minutes, until garlic is softened.3.) Add half of the sliced fennel to the mixture and toss well to coat. Let fennel marinate until it is slightly softened, 8-10 minutes.For the fish:1.) Preheat oven to 300 degrees.2.) Place halibut fillet in a glass baking dish and coat with 2 Tablespoons olive oil. Season with Kosher salt and freshly ground black pepper.3.) Roast fish until it is cooked through and easily flakes apart, approximately 18-20 minutes.Assemblage:4.) Drain liquid from fennel mixture and toss in a small bowl with 4 Tablespoons olive oil, lemon juice and zest. Add remaining sliced fennel and dill fronds to the mixture and season to taste with Kosher salt and freshly ground black pepper. Stir to combine.5.) Serve fish topped with the fennel salad and a glass of the Cotes du Rhone Blanc.
If you’re looking for a beautiful, delicious and healthy dish that’s also quick and easy to make (yes, it checks ALL the boxes!), look no further! Our latest Fast & Fabulous recipe for Roasted Halibut with Fennel & Dill Salad features a simply roasted halibut fillet perfectly complemented by the bright acidity and crunch of pickled fennel salad as well... Read More
The post Fast & Fabulous: Roasted Halibut with Fennel & Dill Salad & a Delightful Rhone White Wine appeared first on The Glamorous Gourmet.
Easter is one of my favorite holidays. In addition to its religious significance, it's also the holiday on which my husband proposed and it occasionally coincides with my birthday (March 31st) which is always fun. It also signals the arrival of Spring, a season rife with many of my favorite things not the least of which is some of the best weather we'll see all year here in South Florida. And while Steve and I have hosted Easter at our home (aka Chez Miskew) many times, this year was extra special because it was the first year we had the entire Miskew clan joining us!
Steve's brother Doug, his wife Tracy and their children, Nick and Abby, live in North Carolina, as does his mother Diane and while they've all come to visit us at various times over the years, we've never had them all at Chez Miskew together.So after putting in the request during our Christmas visit to North Carolina, it finally became a reality this year! We had a thoroughly enjoyable weekend showing them around town, visiting Delray hot spots including City Oyster (my Mother-in-law adores Wayne...but who doesn't?) and Saltwater Brewery (owned by our good friends the Goves) and spending time on the beach at The Seagate Beach Club. We also dined at home one night, feasting on delicious chicken wings and pizza from Anthony's Coal Fired Pizza in honor of the arrival of Steve's Uncle Barry and Aunt Audrey whose presence made the weekend even more special. You see, Uncle Barry is a Lutheran minister and married Steve and I almost 12 years ago - how time flies!
We decided on an Easter brunch this year in order to get the college kids home Sunday night so they'd be bright and bushy-tailed for their Monday morning classes. Luckily, brunch happens to be one of my favorite meals, yet with an Easter menu that usually consists of ham and lamb for us, we wondered how we could make it more...brunchy.We decided to replace the ham with an egg dish I recently discovered on Food52, the fabulous foodie website created by New York Times food writers and overall dynamic foodie duo, Amanda Hesser and Merrill Stubbs. Eggs Gratin Crostini with Swiss Chard, created by Food52 Test Kitchen Chef Josh Cohen, was an ambition dish which required a bit of advance preparation (soft-boiling 2 dozen eggs, making a caramelized onion cream sauce, grating oodles of Gruyère cheese) but the minute I saw the cheese bubbling under the broiler (click here to view) and heard the rave reviews from the fam, I knew it was totally worth the effort!
Steve took the lead on the lamb which was a scrumptious butterflied leg marinated overnight in a savory mixture of yogurt, olive oil, rosemary, lemon zest and juice. The lamb retained the flavors of the marinade beautifully and Steve cooked it on the grill to sheer perfection!The dish that took the longest however was the Neiman Marcus Popovers and Strawberry Butter. I made the delectable strawberry butter the day before but the actual batter for these gorgeous, golden brown poofs needs to be made with room temperature ingredients and also needs to rest for one hour after the wet portion is mixed. Plus, each batch cooks for 45 minutes and I needed 2-3 batches. Despite the "popover drama," they turned out great and there wasn't a crumb left!
Uncle Barry led us in a beautiful blessing before we all sat down to feast. In addition to family, we were also fortunate to have our neighbors, who we consider family, Jackson Langford and his son Griffin join us. Since the day was extremely warm and we were eating al fresco, almost everyone opted for chilled white wine including sparkling Blanc de Blancs, Chenin Blanc from South Africa and California, and a Cotes du Rhone Blanc. For a full list of Easter recommendations, which are also immensely enjoyable this Spring (and under $25), please click here.For dessert, I served my Pink & Green Trifle, a dessert less inspired by haute cuisine as it is Lilly Pulitzer. The confection features layers of cubed strawberry cake (yes, the boxed kind) separated by bright green pistachio pudding (yes, the instant kind) and whipped topping (yes, Cool Whip), garnished with fuchsia pink Peep bunnies. Childish? Yes. Cavity-inducingly sweet? Yes! The perfect way to end a culinarily ambitious meal? You betcha! And, like the rest of the Easter meal, it was completely deserving of being served on late Aunt Mary's beautiful pink and ivory colored Wedgwood Williamsburg Husk china.
It was such a special day filled with great stories, delicious food and lots of laughs. I hope you enjoy the photos of our Easter fun and I've included the recipe below for the delicious leg of lamb. It will definitely be appearing at our next Easter feast and with any luck...so will the Miskews!Bon appetit, "Grilled Leg of Lamb with Rosemary & Lemon" Adapted from Ina Garten's show, "The Barefoot Contessa"Serves 8-101 5-lb. butterflied leg of lamb (it'll weigh more before the bone is removed)2 lbs. plain, unflavored yogurt1/2 cup good olive oil, plus more for grill1 lemon, zested1/2 cup freshly squeezed lemon juice (approx. 3 lemons)3/4 cup fresh whole rosemary leaves stripped from the stem (approx. 2 large bunches)2 teaspoons kosher salt1 teaspoon freshly ground black pepper1.) Combine yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl or jumbo-sized plastic bag. Add the lamb, making sure it is covered entirely with marinade. Marinate in the refrigerator, covered, overnight or for at least 6 hours.2.) Before grilling, be sure to bring the lamb to room temperature. Just prior to cooking, heat grill and scrape the marinade off the lamb, wiping the meat with paper towels, and seasoning it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.3.) Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Slice and serve arranged on a platter, garnished with additional rosemary sprigs and lemon slices.
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