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Show THE ZEPHYR AUGUST 1993 PAGE 30 12 mall zucchini, peeled Willie Flocko's Country Kitchen Summer Mads Editor's note: Mr Flocko, at last report, was vacationing in Scotland, and on the verge of a nervous ic breakdown. This office received a scratchy phone call front our hapless food editor, who was " having a difficult time of it, learning to drive on the left (or "wrong side of the road as he put it). The agency from which he rented his car has required him to triple the liability insurance, and there is some question if he will be allowed to continue driving. Hopefully, Flocko will be able to complete his vacation without further incident and return safely to Moab and the Zephyr in the near future. Meanwhile, here are some recipes he prepared for you, his loyal trans-Atlant- 1 cup finely diced cucumber 3 tablespoons finely minced fresh basil or 1 teaspoon dried the water returns Drop the shucked com into boiling water to cover. Cover and when 5 no longer. Drain. Let the to the boil, remove it immediately from the heat Let stand minutes, com cod. Cut off the kernels. There should be about 1 cup. 12 seconds and drain Drop the tomatoes into boiling water to cover. Let stand knife Cut away and discard the immediately. Pull the peel from the tomatoes, using a paring core. Coarsely chop the tomatoes. There should be about 4 cups. Put the tomatoes into the container of an electric blender. It may be necessary to do this in two or three steps. Add the onion, garlic; the coarsely dropped cucumber, and tomato juice. Blend thoroughly in one or two steps, depending on fire blender. Add salt and pepper readers, before departing. Next month: Lodi Ness Stew FLOCKO'S COLD CUCUMBER SOUP This recipe is exceptionally easy, very refreshing and is as useful in dieting as it is filUng...very low in calories. Pour one quart of buttermilk into a bowl. Grate one (1) cucumber into the buttermilk. Add black pepper and a sprinkle of either dill or mint Chill and serve. LOBSTER-GRAPEFRU- SALAD WITH GREEN PEPPERCORNS IT 4 lobster tails (about 1 pound each in the shell), if unavailable, jumbo prawns may be substituted 1 cup white wine 2 large pink grapefruits, cut into fillets (see note) Vinaigrette: 2 shallots, peeled and thinly sliced 1 cup olive oil 2 tablespoons grapefruit juice 2 tablespoons champagne vinegar 2 II2 tablespoons green peppercorns, bruised Salt, to taste 2 firm heads endive, trimmed and slivered Using kitchen scissors or a very sharp knife, remove the lobster meat from the shells. Save the shells for making stock or discard. Place the lobster meat and the wine in a shallow saucepan. Bring to a boil over high heat reduce the heat to moderate, and cook for 2 to 3 minutes or until the lobster is just done. Do not over cook the lobster meat. Remove with a slotted spoon and cool to room temperature, reserving the wine. When the meat is cool enough to handle, slice it into 1 rounds and arrange around the inner edge of a large plate. Arrange the grapefruit fillets between the slices of lobster. To make the vinaigrette: Place the shallots in the reserved wine and bring to a boil over high heat. Boil until liquid is reduced to 2 tablespoons. Place in a large bowl and cool to room temperature, using a wire whisk, incorporate small amounts of the olive oil, whisking all the while. Slowly add the grapefruit juice and vinegar, whisking all the while to form a smooth emulsion. Add the peppercorns; mix well and season with salt. Place the endive in a bowl and dress with half of the vinaigrette; mix gently. Arrange endive in a mound in the center of the lobster and grapefruit. Drizzle the lobster and grapefruit with the remaining vinaigrette, and serve at room temperature. Note: To cut citrus fruit into fillets, use a very sharp paring knife to first peel the fruit, to remove all the pith. Then cut between the fibers that separate each section in order care taking to remove the pulp, leaving behind the white membrane. Gently lay each fillet on a flat surface as you remove it from the whole fruit. Makes 4 to 6 servings. ch 2 to 4 2 1 2 GAZPACHO WITH CORN AND ZUCCHINI ears com on the cob pounds fresh, red, ripe tomatoes onion, preferably a red onion, coarsely chopped doves garlic, finely minced 2 cups peded, coarsely chopped cucumber 1 1(2 cups tomato juke Salt and freshly ground pepper to taste 12 cup olive oil 14 cup red wine vinegar is corrected. AND'MOAB 'SlMUSIGzSRO tzaesmasmmsm |