Ingredients
2 large heirloom tomatoes
1 package of BelGioioso Truffel Burrata
1 C arugula
Salt and pepper to taste. Olive oil to drizzel.
Directions
Plate arugula onto 4 salad plates and drizzle lightly with olive oil. Slice heirloom tomatoes and place slices on top of arugula.
4 servings
Ingredients
1 pound Visalia onions. Cut into 1/3 to 1/2 inch slices and separate into rings
3 C buttermilk
2 C flour
1 C yellow cornmeal
2 T cumin
1 t salt
3 T ancho chili powder
1 t cayenne
4 C peanut oil
Directions
Heat oil to 365 degrees F in large deep skillet. Mix flour, cornmeal, cumin, chili powder,cayenne,salt,and pepper in large bowl.Pour buttermilk into large bowl and add onion rings. Dredge onion rings in flour. Add coated onion rings to oil and cook until golden brown about 2 – 3 minutes. Transfer to cookie rack covered with layer of paper towel to drain. Ready to serve.
Alaskan king crab is a versatile seafood. So delicious served with melted butter, in a crab cake, cold dip, or one of my favorites is a baked dip. Baked crab dip is an easy to make decadent appetizer that is irresitable to stop eating.
Ingredients
1 C King Crab shredded(about 1 to 1 1/2 large legs)¹
1 C mayonaise
1 C artichoke hearts chopped
1 C Parmesan grated cheese
3/4 C sliced onions
Directions
Heat oven to 400ºF
Combine all ingredients in small bowl.
Pour combined ingredients into small ovenproof casserole dish.
Place in oven and bake 15-20 minutes.
Remove and serve hot with sliced baguette.
Notes
1. I use Alaskan red king crab legs. They have a firm rich but sweet meat.
A light, delicate salad dressing that lets the salad ingredients shine.
Ingredients
1/3 cup extra-virgin olive oil, good quality
2 T champagne vinegar, good quality
1 T honey
1 1/2 T shallot minced
1/2 t Dijon mustard
1/2 t salt
Pich of pepper
Directions
Tools and Ingredients
In a small bowl, whisk together the mustard, shallot, honey, vinegar, salt, and pepper.
While whisking, slowly add the olive oil until the dressing is emulsified.
The dressing will have a consistent appearance, and the oil will not be seaprated and floating on top.
Serve over beet and feta salad (my favorite) or a green salad.
Note
I order a beet feta salad at my favorite Italian restaurant, and it is dressed in a champagne vinaigrette. I have had this salad a couple of times and based on what I tasted, this recipe is my attempt to recreate what I was served. We also use this dressing on our fruit salads and spring green salads.
