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OKLAHOMA EAT S Fresh Chopped Summer Salad Southwest Grilled Tuna Steak T Light


Southwest Grilled Tuna Steak Serves 4


4. . . . . . . . . . . . . . . . . 1-inch thick tuna steaks (6 to 8 oz ea.) 2. . . . . . . . . . . . . . . . . cloves garlic 2 t. . . . . . . . . . . . . . . . olive oil 1 t. . . . . . . . . . . . . . . . lime juice 1t. . . . . . . . . . . . . . . . cumin 1 t. . . . . . . . . . . . . . . . salt 1 t. . . . . . . . . . . . . . . . black pepper


Preheat your grill to medium high. Mince the garlic, add it to a small bowl and whisk in the olive oil, lime juice, cumin, salt and pepper. Brush both sides of the steaks with the mixture and let them stand at room tem- perature for about 15 minutes. Grill the steaks over di- rect heat for 3 minutes per side for medium rare, or until they’re cooked to your liking. Cover the grill if you’re cooking with gas, but not if you’re cooking over charcoal.


Chopped Summer Salad Serves 4


1. . . . . . . . . . . . . . . . . ear of corn, husk removed 1. . . . . . . . . . . . . . . . . orange bell pepper 1 T. . . . . . . . . . . . . . . olive oil 1. . . . . . . . . . . . . . . . . large tomato 1. . . . . . . . . . . . . . . . . avocado 1. . . . . . . . . . . . . . . . . cucumber ¼ cup . . . . . . . . . . . . fi nely chopped red onion 1 cup. . . . . . . . . . . . . cooked black beans ¼ cup . . . . . . . . . . . . chopped cilantro


26 OKLAHOMA LIVING


Preheat the oven to 425 degrees. Place the corn and bell pepper onto a baking sheet. Coat them with the olive oil and roast them for about 20 minutes or until they start to brown, rotating them a few times as they cook. Once it’s cool, remove the corn from the cob and chop the bell pepper, along with the tomato, avocado and cu- cumber, into ¼ inch dice. Arrange the corn, bell pepper, tomato, avocado, cucumber, red onion and black beans in separate piles on a platter. Sprinkle the chopped cilan- tro over the top and dress the salad just before serving.


For the dressing 1. . . . . . . . . . . . . . . . . clove garlic 2 T. . . . . . . . . . . . . . . lime juice 2 T. . . . . . . . . . . . . . . orange juice 1 T. . . . . . . . . . . . . . . honey 1 t. . . . . . . . . . . . . . . . cumin 3 T. . . . . . . . . . . . . . . olive oil Salt and pepper


Mince the garlic as fi nely as possible or grate it with a


fi ne grater. Place the garlic in a small bowl with the lime juice, orange juice, honey and cumin. Whisk in the olive oil and add salt and pepper to taste.


Blackberry Clobbler with Brown Butter Serves 8 1. . . . . . . . . . . . . . . . . stick butter 1 cup. . . . . . . . . . . . . fl our 1 cup. . . . . . . . . . . . . sugar 1½ t. . . . . . . . . . . . . . baking powder


Delicious Blackberry Cobbler with Brown Butter


he season of hamburgers and hotdogs is upon us. Have you noticed they follow you to every summer cookout you attend? T ough they might sound appealing as you fi re up the grill for the fi rst time in the spring, come August, you’ve probably had your fi ll for the season.


If you’re entertaining this summer, try switching out the typical grill proteins for fi sh. While it may be a little more expensive than burgers and dogs, your guests and your waistline will appreciate it. If you’re not a fi sh fan, give this Southwest Grilled Tuna a try. It doesn’t taste like the stuff in the can, and if it’s fresh, it won’t have the dreaded fi shy fl avor. Served with a Chopped Summer Salad, it’s a colorful, delicious and fi lling meal. You won’t even notice that it’s low in carbs. And, with Oklahoma’s blackberry season approaching, make sure to get some fresh berries for a Blackberry Cobbler with Browned Butter. It’s a simple summery recipe, and a perfect end to any meal. —Laura Araujo


1 cup. . . . . . . . . . . . . milk 3 cups . . . . . . . . . . . . blackberries mixed with ¼ cup sugar Preheat the oven to 350 degrees. Place a stick of butter into a 9 x 13 pan. Heat the butter in the oven until it’s melted and lightly browned, about 10 minutes. While the butter is melting, mix the fl our, sugar and baking powder in a medium bowl. Whisk in the milk. Remove the melted butter from the oven and add the berries to the pan. Pour the batter over the berries and butter, but don’t mix. Bake the cobbler for 30-35 minutes, until a toothpick inserted into the center comes out clean and the cobbler is lightly browned on top. Serve warm with vanilla ice cream.


Fish Grilling Tips


Instead of fi llets, choose steaks that are at least 1 inch thick. Fillets are more delicate and fl akier than steaks so they’re more likely to fall apart on the grill. Make sure your grill is clean so the fi sh doesn’t stick.


Heat the grill slightly before cleaning to help remove food that’s stuck to the grates. Oiling the grill (with a paper towel dipped in vegetable oil, using tongs or when the grill isn’t hot) will also help prevent sticking. Place the fi sh on the grill and don’t move it around. This will help the fi sh to develop grill marks.


The longer a fi sh steak cooks, the fi rmer it becomes. Touch the fi sh to help you determine if it’s done. If you can’t tell by touch if the fi sh is cooked, cut into one of the steaks. You may wish to cook a tuna steak so that the center is slightly rare. OL


For more of Laura’s recipes visit: http://mannaandquail.wordpress.com.


Photos by Laura Araujo


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