October Issue Featured Recipes
Sep 26, 2017 01:04PM
By The Hood Magazine
Cobb Salad with Apple Cider Vinaigrette
Apple Cider Vinaigrette Dressing
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
2 tablespoon lemon juice
1 garlic clove
2 tablespoon honey
salt and pepper
Summer Cobb Salad
1 head romaine lettuce, chopped
1/2 red onion, sliced
2 hard-boiled eggs, sliced
1 grilled chicken breast, cubed
1/2 cup white cheddar cheese, cubed
Sunflower seeds and candied walnuts
Apple cider vinaigrette
Whisk ingredients together and place in fridge to chill.
Summer Cobb Salad
Chop romaine lettuce.
Slice, cube and chop all ingredients as listed.
Toss together with lettuce.
Sprinkle sunflower seeds and candied walnuts.
Drizzle dressing onto salad.
Fire Roasted Salsa
10 fresh tomatoes
1 large onion
1 bunch fresh cilantro
½ tablespoon black pepper
1 teaspoon salt
2 teaspoons minced garlic
Place aluminum foil on the grill and drizzle with olive oil.
Heat on medium high until hot.
Place tomatoes, peppers and onion on the foil.
Grill until slightly charred.
Remove from grill and let cool for 30 minutes.
Put all remaining ingredients into blender and blend until desired consistency.
Chill and serve with chips.
Chef Jeni’s Homemade Meatballs
2 pounds quality ground beef
1 teaspoon sea salt
¾ cup fresh onion, finely diced
1 tablespoon fresh garlic, minced
3 tablespoons Italian seasoning
1-1/2 tablespoons crushed red pepper flakes
3 tablespoons Worcestershire sauce
2/3 cup milk
½ cup Parmesan cheese, grated
1 cup bread crumbs
Preheat the oven to 400º.
Mix first eight ingredients well and then incorporate the last three ingredients.
Hand roll meatballs slightly larger than an inch and place on a foil-lined cookie sheet.
Bake for approximately 25 minutes.
Dip in your favorite barbecue sauce and serve.
Grilled Sweet Corn with Zesty Aioli
6-8 large ears of corn
Extra virgin olive oil
1 large egg yolk
1 small garlic clove, finely grated
¼ teaspoon kosher salt, plus more
½ cup good-quality extra virgin olive oil
Pinch cayenne pepper
Fresh lemon juice
2 tablespoons Sriracha hot sauce
Freshly ground pepper
In a food processor, combine egg yolk, garlic and salt. Blend until smooth.
With motor running, add oil until consistency begins to look like thick mayonnaise.
Transfer to a bowl. Season with cayenne, lemon juice, Sriracha and pepper.
Cover bowl and refrigerate until ready to use.
Place corn in a bowl of cold water for 10 minutes to help prevent burning on the grill.
Place unhusked corn directly on grill for about 7-8 minutes. Close lid. Rotate half way through for even cooking. Take corn off grill and remove husks.
Drizzle corn with oil and place back on grill. Continue to rotate corn until golden brown on all sides. Remove corn from grill when golden brown.
Take aioli sauce out of fridge and brush onto all sides of corn. Sprinkle with smoked paprika and squeeze lime on corn. Enjoy!