Summer

Sauteed Cherry Tomato Sauce

Sauteed Cherry Tomato Sauce
By jgreghenry Published May 19, 2012
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 2 T olive oil
  • 1 large onion peeled, trimmed, and thinly sliced
  • 3 clv garlic cloves, minced
  • 3 lb cherry tomatoes, very ripe and sweet
  • 0.25 t crushed red pepper (to taste)
  • 1 c whole basil leaves, loosely poacked
  • 1 pn each kosher salt & black pepper

Directions

Heat the oil in a large heavy bottomed or cast iron skillet set over high heat. Add the onion and garlic, letting it sizzle a moment. Then lower the heat to medium. Cook, stirring occasionally, until they are softened, about 5 minutes.

Meanwhile, place 1 pound of the cherry tomatoes in the bowl of a food processor bowl Pulse 3-4 times, until coarsely chopped. Transfer to a bowl and repeat 2 more times with the remaining tomatoes.

Add the chopped tomatoes to the skillet with the onion. Add the red pepper flakes. Simmer, stirring frequently, until they form a sauce, about 15-20 minute. Remove from heat and stir in the basil. Add salt and pepper to taste and serve with pasta or gnocchi.

Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.

  • Follow Greg on Twitter @SippitySup
  • Follow The Table Set on Twitter @TheTableSet
  • Like Sippity Sup on Facebook
  • Look for Greg's book Savory Pies coming Nov 2012, from Ulysses Press

Pan-Fried Catfish Tacos with Mango Salsa- From The Obsessed Blogger In Me

12 May 2012
Pan-Fried Catfish Tacos with Mango Salsa

You are probably amazed that I can write a cookbook and still post 3 or more times a week. Today's Pan-Fried Catfish Tacos with Mango Salsa prove that there are three simple facts accounting for this seemingly amazing feat:

  1. My posts aren't as good as they used to be. So sue me. Sue me. Shoot bullets thru me.
  2. My brother Grant is coming up to the plate and providing wine notes for some of my posts. Do you know how much real estate a wine notes box takes up? So much that my posts don't seem quite as inconsequential as they might have.
  3. I am a blog obsessed freak. I simply have to post or I become irregular. Yeah, that kind of irregular!

Of course there is also the fact that I have been attending quite a few of the wonderful blogger events that come my way. These events provide content. Because they are new experiences about the things I love about blogging. The very things that energize me. Things like my week in the Amish country of Ohio. My trips to Driscoll's Berries and California Avocados were geeky food adventures that still occupy my dreams at night. Really. 

Sippity Sup Continues »
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California Salmon Burger with Olives

By jgreghenry Published April 30, 2012
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 1.33333 lb boneless, skinless salmon fillets, roughly cut into chunks
  • 1 c california black ripe olives, sliced
  • 0.25 c chives, chopped
  • 2 t crushed fennel seeds
  • 1 t lemon zest, chopped
  • 0.75 t kosher salt
  • 4 hamburger buns
  • 1 oz shallots, thinly sliced
  • 1 oz arugula leaves
  • 2 T lemon juice

Directions

Place salmon into the bowl of a food processor and pulse 3-5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt. Form into 4 (1/3 lb.) patties and grill over medium high heat for 4-6 minutes on each side. While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. In a small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside. Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.

Source: Lindsay Olives