We made soo much food this weekend. Starting with pulled pork tacos Friday night (B roasted the pork shoulder all day thursday) it was delicious. Saturday we did kabobs with chicken thighs marinated in this Goya Mojo Criollo marinade (found on the Hispanic aisle at the grocery... I HIGHLY recommend this). Then sunday we cooked for the Taylors. Photo above.
The Sunday supper was seriously the best. We made pork loin with blueberry sauce (Rachel Ray mag recipe), with steamed green beans and rosemary roasted potatoes. The star however was the appetizer that I got from Gourmet mag. Edamame Arugula crostinis. I couldn't find a link online but essentially it is this:
- 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
- 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
- 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
- 1/4 teaspoon grated lemon zest
- 1/2 teaspoon fresh lemon juice
- 1 baguette
- 1 garlic clove, halved crosswise
- 16 mint leaves
Cook edamame in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
Pulse edamame in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to edamame in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.
On a side note, I was on the way to the grocery store appropriately listening to Spendid table on NPR and they were talking about orange blossom water. I picked some up but now am not sure what to do with it. Anyone ever used it? any suggestions?
the edamame dip was over the top good!!!!!! you are the queeen of dips ;-)
ReplyDeleteI buy the gallon size of the Mojo Criollo marinade from Fiesta grocery stores. Chicken, catfish, pork, you name it, it's divine when marinated with that stuff. I second your recommendation.
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