Author: Alec Naman

Burgers with Mozzarella and Spinach-Arugula Pesto

Published: 6 September 2015
Written by Alec Naman
No comments
Categories: Beef, Entree

8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
1¾ pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6 1/3 inch thick slices fresh mozzarella cheese (about 10 ounces)
2 large beefsteak tomatoes, cut into ¼ inch thick rounds

Pesto

  1. Rinse spinach; drain briefly, then place in large glass bowl.
  2. Microwave spinach, uncovered, on high just until wilted, 1 to 1½ minutes.
  3. Drain and squeeze out as mush liquid as possible.
  4. Combine garlic, lemon peel and crushed red pepper in processor; blend until garlic is finely chopped.
  5. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms.
  6. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese.
  7. Transfer pesto to small bowl; season with salt. (It can be made 6 hours ahead. Cover; chill)

Burgers

  1. Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or for just until incorporated.
  2. Form meat mixture into six 3/4 inch thick patties. Place patties on platter.
  3. (Beef patties can be made 6 hours ahead. Cover and refrigerate.)
  4. Prepare barbecue (medium-high heat). Grill burgers top desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute.
  5. Build burgers with pesto, patties, mozzarella, cheese, tomatoes and arugula.
  6. Cover with bun tops.

Makes 6

Layered Shrimp and Crab Cocktail

Published: 6 September 2015
Written by Alec Naman
No comments
Categories: Appetizer, Salads, Seafood
Vinaigrette:
3/4 cup (6fl oz/180 ml) olive oil
Grated zest of 1 lemon
1/4 cup (2fl oz/60 ml) fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 teaspoons chopped fresh oregano
Pinch of saffron threads
Kosher salt and freshly ground pepper
Seafood Cocktail:
1 pound (500 g) peeled cooked shrimp (prawns)
3 celery stalks, thinly sliced
3 green (spring) onions, including tender green tops, chopped
1 pound (500 g) crabmeat, picked over for shell fragments
1 fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin
6 thin lemon slices
6 small bay leaves

To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper.

Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6

Rainbow Fruit Salad

Published: 6 September 2015
Written by Alec Naman
No comments
Categories: Salads, Side Dishes
1/2 cup honey
1/3 cup orange juice
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 cups cubed cantaloupe
1 cup fresh blueberries
2 large firm bananas, sliced
2 medium nectarines, peeled and sliced
2 cups sliced fresh strawberries
2 cups halved seedless grapes

In a small bowl, combine first five ingredients; mix well.

In a large bowl, combine the fruit. Add dressing and toss to coat.

Serve immediately with a slotted spoon.

12 Servings

Sautéed Scallops with Cherry Tomatoes, Green Onions and Parsley

Published: 6 September 2015
Written by Alec Naman
No comments
Categories: Entree, Naman's Catering Recipes, Seafood
1½ pounds large sea scallops, side muscles removed
1 teaspoon coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12 ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika
  1. Rinse and drain scallops; pat dry with paper towels.
  2. Sprinkle with salt and pepper.
  3. Heat 2 tablespoons of oil in large skillet over medium high heat.
  4. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
  5. Transfer scallops to plate; cover.
  6. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
  7. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
  8. Stir in 3 tablespoons parsley, lemon juice and paprika.
  9. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
  10. Season everything with salt and pepper.
  11. Transfer scallop mixture to platter.
  12. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

4 Servings

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