baked tomatoes and zucchini

Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.
Ingredients:
2 Tbs. olive oil
1 red onion, sliced
Salt and freshly ground pepper, to taste
3/4 lb. plum tomatoes, sliced
2 small zucchini, about 3/4 lb. total, sliced
1 Tbs. minced fresh basil
1 Tbs. minced fresh marjoram
1/4 cup water or chicken broth
Directions:
Preheat an oven to 350°F. Butter or oil a shallow 2-quart baking dish.

In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper.

Arrange the tomato slices and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the water evenly over the vegetables.

Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover and serve hot directly from the dish.
Serves 4 to 6.

meat rub

Ingredients
1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons chile de arbol, optional
Directions
Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

bobby's dry rub

Ingredients
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Directions
Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

salmon cakes

Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F

roasted shrimp and orzo

ingredients:
kosher salt
good olive oil
3/4 lb orzo
1/2 cup lemon juice ( 3 lemons )
black pepper
2 lbs (16-18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 english cucumber medium diced
1/2 cup small diced red onion
3/4 lb of good feta cheese, large diced

directions:
preheat oven to 400

cook orzo 9-11 min. to al dente
put in large bowl and wisk in lemon juice, 1/2 cup olive oil and 2 tsp salt, 1 tsp pepper
pour over hot pasta and stir well

place shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper
roast for 5-6 min max. don't overcook

add shrimp to orzo
add scallions dill cucumber onion and 2 tsp salt, 1 tsp pepper
add feta carefully mix
set at room temp for 1 hour or refrigerate overnight
if refrigerated, taste again for seasonings and bring back to room temp

sloppy joes

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Potato Gratin

Because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. A mandoline will ensure uniformly sliced potatoes, the key to making a perfect, tender gratin.
Ingredients:
2 cups heavy cream
2 eggs
1 1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
6 large russet potatoes, peeled and cut
crosswise into 1/16-inch-thick slices
4 oz. Gruyère cheese, shredded
1 Tbs. chopped fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
Williams-Sonoma Kitchen.