Simple Supper: Basil BLTs & Quick Roasted Tomato Gazpacho

There's an exchange between two budding love birds in Paper Hearts in a deserted little deli discussing the merits of the BLTs simplicity. They're like an implicit, understood code. Nice & easy, all you have to say is BLT & everyone knows just what you want: bacon, lettuce & tomato. With this ease in mind, I decided BLTs were in order. I added a bit of basil to dress up this classic, so BBLTs if you will. With easy 5 minute gazpacho as a sidekick, this soup & sandwich dinner is a perfect easy supper.

Basil BLTs, for 2

4 slices whole or sprouted grain bread

6 slices bacon

1 ripe roma tomato, sliced thinly

4 large romaine lettuce leaves

2 tbsp. soft goat cheese

4 - 6 large basil leaves

Cook the bacon until crisp in a skillet (or if you really want to shave some time off, in the microwave - on high for about 5 minutes). Let cool. If desired, toast the bread, then spread with goat cheese. Sandwich the bacon, basil, lettuce & tomatoes. Slice in half diagonally & enjoy!

Quick Roasted Tomato Gazpacho, for 2

1 16 oz. can diced tomatoes

1 roasted red pepper

1 small cucumber, cut in chunks

1/3 of a red onion, cut in chunks

1/4 tsp. cumin

1/8 tsp. pimenton

1/4 tsp. oregano

1 tsp. fresh cilantro, minced

2 cloves garlic

salt, to taste

pepper, to taste

In a food processor, puree all ingredients except the tomatoes. In a large bowl fold the vegetable puree into the diced tomatoes & their juice. Serve immediately or refrigerate for 45 minutes to an hour to let flavors meld. Garnish with a thin cucumber slice or two.

Kitchen to table time: 15 minutes

Simple Supper: Seared Ahi Salad over a Sprouted Grain Roll

I wish I was eating this right now. Again. It was that good. Admittedly, I do have a thing for seared Ahi tuna. I think it's the part of me that has a closeted soft spot for too-fancy-for-their-own-good restaurants, elaborate cocktails, less than functional furniture,  just short of plausible television dramas, triple lattes, & all other things that are just a tad absurd. A tad over the top. You know, just a bit too much. Every now & then a bit too much is just right. That's not to say that seared Ahi is over the top ... but it kind of is. It's crisp, warm & a bit smokey. It's clean, raw & a bit fresh. It's really kind of perfect. 

Seared Ahi Salad, for two

10 - 12 oz. sushi grade ahi tuna

1 ripe avocado, cubed

1/2 c. spicy sprouts (such as radish & clover)

1 1/2 c. baby spinach

salt to taste

pepper to taste

1 tbsp. soy sauce

*1 sprouted grain roll, halved

For the dressing:

2 scallions (whites & greens), minced

2 tbsp. soy sauce

1 tsp. sesame oil

1 tbsp. rice wine vinegar

1/4 - 1/2 tsp. chili paste (depending on your heat tolerance) 

1/2 tbsp. sesame seeds

1/4 tsp. fish sauce

salt to taste

pepper to taste

Heat a grill pan over medium-high heat. Season the fish on both sides with salt, pepper & soy sauce. Grill for about 2 minutes on each side. The middle should still be quite pink. A pink color should show though on the sides. Set aside to rest before cutting. 

*If you decide to serve this over a roll (I actually used the flat half of a sprouted grain bagel & it was delicious, but any hearty bread will do), grill it while the pan is still hot & set aside.

In a medium bowl, whisk together the dressing ingredients. Add the avocado. Slice the tuna in 1" - 1 1/2" chunks. Add the tuna to the avocado & dressing. Toss together. Let marinate for a moment or two while preparing the rest of the meal. Make a bed of baby spinach (if you're using a roll, drizzle it with a bit of the dressing then top it with spinach). Top the spinach with the tuna/avocado mixture. Top that with spicy sprouts. Drizzle with the remaining dressing. Marvel at your yummy meal!

Kitchen to table time: 20 - 25 minutes.

Cuban Mixto Sandwich

They know who I am now. Well, they know me by order anyway. It's the kind of little coffee/sandwich shop around the corner that requires no effort -- in the best sort of way. You walk in. You plop down. You don't think twice about what you order. The Cuban. Spicy mayo, salty ham, & tart pickles are stuffed in this delicious little pressed sandwich. Always the bright spot during my 9 to 5 (or 11 to 5 as the case may be), I decided to replicate this spicy sandwich at home. As luck would have it, it's even better when paired with a tall, cold IPA.

Cuban Mixto Sandwich

1 medium loaf ciabatta bread, sliced in thirds

1/2 - 1 lb. smoked black forest ham

1 - 3 smoked chipotle peppers (depending on your heat tollerance), finely minced

1/4 c. mayonnaise

1 dozen dill pickle slices (plus more for sides)

6 slices provolone or swiss cheese

Heat your grill pan over medium-high heat. Then whip the minced chipotle peppers with the mayonnaise (this can be done simple with a fork or in a food processor). Set the chipotle mayo aside then slice the ciabatta bread in half lengthwise then slice it into thirds (or fourths depending on how many you're feeding).

Spread the chipotle mayo on one slice of the bread & plain mayon on the other then fill the sandwich with the sliced ham, cheese & pickles. Press on the grill for 2 - 3 minutes on each side or until the bread turns golden brown & the cheese begins to melt.

Serve with your favorite sides. I like a simple green salad, pickle spears, or potato salad.

Simple Supper: Meatball Sub

I'm sure your familiar with the adage "where there's smoke, there's a fire." Well, in my house it's more like "where there's spaghetti, there's left-overs." Too much of a good thing does not apply here. I always make more than necessary. It's not really a concious choice, I just don't think it's possible to make a small batch of the stuff. I suppose it's because you can always freeze a bit for one of those too-tired-to-think-cook-or-do-any-thing-but-microwave-defrost days. Keep some in the fridge for lunches. Or, better yet, treat yourself to an ooey-gooey, over the top, meatball sub. Yes, they're kind of excessive, but boy do they hit the spot!

Meatball Sub
3 - 4 meatballs
4" - 6" baguette, sliced lengthwise
1 tbsp. freshly grated parmesan cheese
2 slices jarlsberg cheese
3 -4 sun dried tomatoes, chopped
1 tsp. red pepper flakes (optional)
a pinch of fresh thyme
a pinch of fresh basil

Begin by slicing you baguette & making a small trench (about 1/8" deep) in each half. Plop your meatballs in the trench & top with parmesan, sun dried tomatoes, jarlsberg, red pepper flakes, thyme, & basil. If you have access to a panini press or grill pan, press your sandwich for 2 minutes or so until the cheese begins to melt. If not, microwave for 15 seconds to melt the cheese, or simply serve at room temperature.