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The Clay Corner Recipes
Here you will find a growing list of our favorite tasty and easy recipes! We will always give credit where it is due by telling you where the recipe is from, or what or who inspired it. From time to time we may also share interesting stories, ingredient suggestions and recommended dishes for baking or serving our recipes.
Please feel free to print our recipes or email them to your friends!
Bon Appetito! |
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CHOPPED SALAD WITH GRAPES AND MINT
Though we've had a wonderfully mild summer so far here in the Sacramento area, I remain committed to collecting great recipes for those "too hot to cook" nights. My new favorite is an unbelievably good chopped salad that was featured in this month's Food & Wine. It has such a wide assortment of ingredients that at first glance I thought it was a stretch. In fact, I probably wouldn't have tried it if Bob hadn't insisted. Alas, Bob was right! It is incredibly tasty and I can't wait to make it again. Don't leave anything out! I've adjusted the quantities just a little...
1 heart of romaine, coarsely chopped 1 pint grape or cherry tomatoes, halved 1 medium seedless cucumer, peeled and cut into 1/2-inch dice 1 small red onion, cut into 1/4-inch dice 1 cup corn kernals cut from cob 1-2 cups diced cooked chicken (store bought rotisserie chicken is fine!) 1 cup green grapes, halved 3 - 4 ounces french feta cheese, crumbled
Put all of this in a large salad bowl (such as one purchased from The Clay Corner!) and toss with dressing! Bon Apetito!
Dressing:
3 tablespoons good olive oil 2 tablespoons finely chopped mint 2 tablespoons finely chopped basil 2 tablespoons red wine vinegar 1 tablespoon fresh lime juice salt and freshly ground pepper FILET MIGNON WITH BALSAMIC PAN SAUCE
This is a fabulous and simple recipe from Bruce Aidell's Meat Cookbook (my husband's version of the Bible)
Season two perfectly trimed filet steaks with salt and pepper. Sprinkle with Rosemary. In a medium heavy skillet, heat the oil over medium high heat. Put in the steaks and fry them for 4 - 5 minutes per side for medium-rare (internal temp should be 120 - 130). Remove and cover loosely to keep warm while you prepare the sauce.
Pour off all but 1 tablespoon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce, and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter. Taste for salt and pepper. Pour over the steaks.
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