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Are and your man always battling it out on what to eat? Here, authors of "Just Married and Cooking," Brooke Parkhurst and James Briscione share meals that will please both of your palates. Try their recipes for a tomato salad, grilled steak salad, peanut butter icebox pie and more.
- 1 1/2 ounce Johnnie Walker Black Label
- 1/2 ounce simple syrup
- Juice of 1/2 lime
- 1 lime wedge
- Club soda
Fill a highball or collins glass with ice. Add scotch, simple syrup, lime juice. Stir to chill thoroughly. Add lime wedge and top with club soda.
- 2 pounds heirloom tomatoes, assorted shapes and colors
- sea salt or kosher salt and freshly ground pepper to taste
- 4 ounces sliced bacon, chopped
- 1 shallot, minced
- 2 tablespoons red wine vinegar, plus more as needed
- 2 tablespoons extra virgin olive oil
- 4 ounces fresh goat cheese
- fresh basil leaves as needed
Trim away the tough core around the stem of each tomato and cut the tomatoes into ½-inch-thick slices. Arrange the slices in a single layer in a tightly overlapping, concentric pattern in a large gratin or casserole dish. Season with salt and pepper.Place the bacon in a medium sauté pan and cook over medium-high heat until lightly colored and sizzling. Add the shallot and cook until translucent, about 1 minute. Remove from the heat and deglaze the pan with the vinegar. Whisk in the olive oil. Season to taste with salt and pepper and add more vinegar if the dressing tastes too oily.Preheat the oven to 500 degrees or heat the broiler. Pour the bacon vinaigrette over the tomatoes in the baking dish. Crumble the goat cheese into bits and scatter over the tomatoes. Place the pan on the top shelf of the oven and bake until the cheese is just softened, only 2 minutes or so. Tear the basil into bits and distribute over the top. Serve warm.
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 cloves garlic, thinly sliced
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 1/2 lbs flank steak
- 2 tablespoons tabasco hot sauce
- 2 teaspoons sugar
- 3 ripe peaches, halved, pit removed
- 1 red onion, sliced into rounds
- 1/4 cup picked mint leaves
- 1 cup arugula leaves
- 1 head red leaf lettuce, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Shaved parmesan, optional
Combine the soy sauce, sugar, garlic, lime juice and olive oil and whisk until dissolved. Coat the steak with the mixture and set aside to marinate 30 minutes up to overnight. Remove the steak from the marinade, brush off the excess, and season well with salt and pepper. Cook on the hot grill until well charred and medium-rare, 4 to 6 minutes per side. Remove the steak and cool for 5 minutes before slicing.Combine the tobasco sugar, peaches and a pinch of salt in a large bowl. Toss well to coat. Cook the peaches on a well-oiled, hot grill, approximately 3 minutes per side. Grill the red onion slices until well charred on both sides. Coarsely chop and reserve for the salad. Combine the chopped onions, lettuces and mint in a large bowl. Add the balsamic vinegar and olive oil and toss. Season to taste with salt and pepper. To serve, thinly slice the steak and cut the peaches into wedges. Arrange the salad on plates and top with the sliced steak and peaches wedges. Garnish with shaved parmesan.
- 2 cups ground chocolate wafers
- 2 tablespoons suagr
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 1 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy whipping cream, chilled
- 1/2 cup confectioner's sugar
- 2 cups mixed berries
- 1 tablespoon corn starch
- 2 tablespoons sugar
- Juice and zest of 1 lemon
For the crust, combine the wafer crumbs crumbs, sugar, and salt in a medium bowl. Mix well and stir in the melted butter to moisten. Press the crumbs over the bottom and up the sides of a 10-inch springform or tart pan. Bake for 10 minutes and cool completely. For the filling, combine the peanut butter, vanilla extract and milk; whisk until smooth. In a separate bowl, whip the cream to soft peaks. Gradually add the sugar while continuing to whisk until stiff peaks form. Spoon the mixture into the prepared crust. Freeze until set, about 2 hours. Serve chilled. Topped with fresh berry compote.Combine the berries, corn starch, sugar, lemon juice and zest in a small saucepot. Bring the mixture to a simmer and cook approximately 5 minutes until thickened. Cool completely.