GRILLED FIG TOASTS WITH PROSCIUTTO AND GREEN BEANS

Monday, December 14th, 2009

app_Grilled-Fig

Time: 45 minutes

Serves 6

1 pound green beans, trimmed

Kosher salt and freshly ground black pepper

2 ounces thin-sliced prosciutto, torn into pieces (1/2 cup)

Small handful fresh basil leaves, shredded by hand

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup honey

1 pint each fresh Black Mission and green figs

6 slices store-bought nut bread

1 shallot, minced

3 tablespoons sherry vinegar

1/2 cup extra-virgin olive oil, plus extra for brushing the figs

Bring a large pot of salted water to a boil. Fill a large bowl with ice water and add salt to it until it tastes lightly salty. You’re going to refresh the cooked beans in this water bath and you want salt in there so that the ice water doesn’t leach out the salt absorbed by the beans during cooking. When the water comes to a boil, add the beans and cook until just tender, about 3 minutes. Drain, then refresh in the water bath to keep the bright green color, and drain well again. Put the beans in a bowl with the prosciutto and basil and set that aside.

Whip the softened butter and honey together.

Put a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.  Take a few paper towels and fold them several times to make a thick square.  Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Cut the figs in half, brush with olive oil and grill, cut sides down, until heated through, about 3 minutes. Remove to a platter.

Now put the bread slices on the grill and grill on both sides until marked and crisp, about 3 to 4 minutes total.  Bush one side of each slice with the honey-butter (you’ll have some of the honey butter left over; you’ll need it for the vinaigrette.) Put a slice of toast in the center of each of 6 serving plates, buttered side up. Arrange 4 to 5 fig halves on top of each. Melt the remaining honey-butter in a small sauté pan over medium heat and cook until it begins to brown. Add the shallot and cook 1 minute. Stir in the vinegar and olive oil and pour the dressing over the beans. Toss and season with salt and pepper.  Mound the bean salad on top of each toast and serve.

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GRILLED EGGPLANT WITH LEMON, YOGURT, POMEGRANATE AND MINT

Wednesday, November 4th, 2009

11.04.09-GRILLED_EGGPLANT

8 small (4-inch-long) eggplants, trimmed, split in half, flesh scored
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup plain yogurt
2 tablespoons tahini or smooth peanut butter
juice of 1 lemon
2 teaspoons ground cumin
handful of fresh mint leaves
1 pomegranate, cracked open and seeds dug out
1 red Thai chile, sliced

Put a large grill pan on two burners over medium-high heat or pre-heat an outdoor gas or charcoal grill to medium. If you’re using an outdoor grill, take a few paper towels and fold them over several times to make a thick square.  Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a non-stick surface.

Put the eggplant halves on a big platter or sheet pan.  Drizzle with olive oil and sprinkle on both sides with salt and pepper.  Put the eggplant slices on the grill and cook until golden, 4-5 minutes.  Then turn and continue cooking 4-5 minutes more until nicely browned on both sides and soft and creamy.

Meanwhile, put the yogurt, tahini, lemon juice, 2 tablespoons olive oil, the cumin, and salt and pepper into a blender and puree until smooth.  Taste for salt and pepper.

To serve, spread the yogurt sauce over the bottom of a serving platter.  Shingle the eggplant halves on top and garnish with the mint, pomegranate seeds, and sliced chile.

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