Fresh

Thanks to Just Jared for the image

Now if I were a Paparazzi and I were taking pictures over a fence with a wicked - expensive telephoto lens you want to bet I would be zeroing in on the food a little better than that. Yes I know. The focus is the people, too bad for me. Hey! Wow! Now that it’s been mentioned, there are a few celebs besides Courteney and David hanging out there. I see, Ellen and Portia, Laura and Jennifer and…salad and something charred and…Get out the grill! It’s time to have our own Barbecue.

Thanks to Veg Cooking for this image

Thanks to Barbecue University for this recipe

Ginger-Grilled Tofu “Steaks”
With Miso Mayo
Yield: Serves 4
Advance Preparation: 1 hour for marinating the tofu

For the Tofu and Marinade:

• 2 blocks extra-firm or firm tofu (1 pound each)
• 1 piece (1 inch) fresh ginger, peeled
• 1/3 cup soy sauce
• 1/3 cup mirin (sweet rice wine; or cream sherry)
• 3 tablespoons Asian (dark) sesame oil
• 1/2 teaspoon coarsely ground black pepper

For the Miso Mayonnaise:

• 1/3 cup mayonnaise (vegan if you prefer)
• 1/3 cup white miso
• 1 tablespoon sugar, or more to taste
• 2 teaspoons grated or finely chopped peeled fresh ginger
• 1 clove garlic, minced
• 1 teaspoon grated lemon zest
• ∏ teaspoon freshly ground white or black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon fresh lemon juice or rice vinegar, or more to taste

Directions:

1. Holding your knife parallel to the cutting board, cut each block of tofu in half through the side to form a total of 4 broad, thin “steaks.” Blot the tofu steaks dry with paper towels. Cut the piece of ginger crosswise into 8 slices, each 1/8 of an inch thick. Cut each ginger slice into 5 slivers (you’ll have 40 in all). Insert 4 slivers of ginger into the top and 5 slivers into the bottom of each piece of tofu; they should go right in, but if you need to, make starter holes with the tip of a skewer. Place the tofu steaks in a baking dish.
2. Combine the soy sauce, mirin, sesame oil, and black pepper in a small nonreactive bowl and whisk to mix. Pour this mixture over the tofu, turning the pieces to coat with the marinade. Let marinate in the refrigerator, covered, for 1 hour.
3. Place the mayonnaise, miso, sugar, grated ginger, garlic, lemon zest, and pepper in a food processor and puree to a smooth paste, scraping down the side of the bowl once or twice with a rubber spatula. With the motor running, add the oil and lemon juice through the feed tube. Taste for seasoning, adding more sugar and/or lemon juice as necessary; the sauce should be sweet with just a hint of tartness.
4. Set up the grill for direct grilling and preheat to high.
5. When ready to cook, brush and oil the grill grate. Place the marinated tofu on the hot grate and grill until nicely browned, 4 to 6 minutes per side. Pour any leftover marinade over the grilling tofu, dividing it evenly between the 2 sides. After turning each piece of tofu, spoon a little miso mayonnaise over it. Transfer the grilled tofu to a platter or plates. Serve the remaining miso mayonnaise on the side.

Thanks to Kitchen Parade for this recipe and image

Confetti Potato Salad

Hands-on time: 45 minutes
Refrigeration time: 4 hours
Makes 8 cups

• 1-1/2 pounds potatoes, skins on
• 1-1/2 pounds sweet potatoes, peeled
• 1 large onion, chopped finely
• 1 red pepper, chopped finely
• 4 stalks celery, chopped finely

Dressing

• 2 tablespoons white wine vinegar
• 4 tablespoons Dijon mustard
• 2 tablespoons sweet pickle relish
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• Salt & pepper to taste

Directions:

1. Place a steamer basket in a large pot or Dutch oven. Fill with water to just below the bottom of the steamer, bring it to a boil.
2. Cut the potatoes, then the sweet potatoes, in about half-inch cubes. Arrange evenly in the steamer basket, potatoes on the bottom, sweet potatoes on top. Cover and cook for 15 - 20 minutes or until potatoes are cooked through.
3. Chop the onion, peppers and celery and set aside.
4. Whisk together the dressing ingredients in a large bowl, then add the cooked potatoes and the onion mixture. Combine well. Season to taste, then refrigerate several hours before serving.

Thanks to TamiCakes for this image

Thanks to MedicineNet.com for this recipe

Homemade Raspberry Mocha Freeze

Ingredients:

• 1 cup strong or regular iced coffee — depending on your preference (use decaf, if desired)
• 3/4 cup low-fat or skim milk or fat-free half-and-half or silk soy milk
• 3/4 teaspoon raspberry extract
• 2 tablespoons chocolate syrup (reduced-sugar or sugar-free if desired)
• 2 cups crushed ice

Directions:

1. Add all ingredients to blender and mix until blended and slushy.
2. Serve

Posted on June 12th, 2008 by Ruth
Filed under: Beverages, Salad, Vegetarian