Published by mel on July 1, 2009 in entree, random, recipe and sides & bites.
Yes, another grilled salsa recipe. You have a problem with that? I didn’t think so…
Last week, my dad and I planned out dinner for some guests. We wanted something nice, but not too complicated – tt was a weeknight, after all. In the end we settled on grilled salmon because it’s kind of fancy, healthy and easy to make. My favorite salmon marinade is really simple – 2 parts olive oil, 1 part soy sauce and 1 part Dijon mustard. Just mix it up, pour it over your salmon and let it sit for as long as you’d like. Toss everything onto the grill (on some foil) or under the broiler for 15 minutes. It’s always delicious.
This time, we wanted to top it off with something a little more festive and I decided on grilled pineapple salsa. I charred some pineapple pieces on the grill, then tossed them with red onion, jalapeno peppers, cilantro and lime juice. The grilled pineapple was caramelized and sweet with a little of that BBQ char flavor, the onions and lime juice countered the sugar with some bite and the jalapenos added just the right amount of heat.
I loved the salsa on salmon, but also can’t wait to try it on grilled pork tenderloins, chicken and pretty much anything else. My dad tells me it’s one of the best things I’ve ever made for him. We ate the leftovers with some whole grain tortillas and it was pretty darn good that way too. I’d also recommend you pair it with your favorite Summer Ale :)
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Published by mel on June 29, 2009 in breakfast, recipe and sides & bites.
What to do with the creamy, decadent Supreme cheese that Ile de France sent me last month? I thought of a million things. Creamy pasta sauce, intense wild mushroom risotto, another decadent sandwich. But then I had a better idea. Why not top a sheet of puff pastry with nectarines, Supreme and thyme? A simple and pretty hors d’ouevre.
So that’s exactly what I did. And it was absolutely, ridiculously delicious. The nectarines were just the right amount sweet and tart. They melted in the oven coating the puff pasty and acted as a nice counterpart to the creamy Supreme. Sprinkled with fresh thyme and a little flaky sea salt, this was just about one of the best appetizers I’ve made in awhile. It was easy, impressive and delicious.
There’s no better appetizer than fruit and cheese, unless it’s fruit, cheese and puff pastry. Mmmmm!
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Published by mel on June 18, 2009 in recipe and sides & bites.
Ah, summer! Let me tell you, it’s hot down here. Really hot. Humidly, stiflingly, ridiculously hot. Still, despite the absurd heat, I love the summer because it means all-day stints at the beach. We get there early and set up tents, chairs and umbrellas. We haul out coolers full of beer and soda. Everyone brings tons of food, which we load up on plates and float in the ocean. In the afternoon, I usually nap under the shade of the umbrella. Beach days are perfect days.
And this grilled red pepper salsa is perfect beach food. It’s bright and sunny, a little spicy and very refreshing. I also love that subtle char flavor that the grilled peppers give it. Though it’s great with the standard corn tortillas chips, it’s also makes a delicious condiment for grilled chicken or pork chops. This time, my salsa made brightened up some melty bean quesadillas with sliced avocado.
Summer officially begins on Sunday. Welcome it with open arms, chips and salsa and a chilly bottle of beer.
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Published by mel on June 16, 2009 in entree and recipe.
Now that is an alliterative title! Moving on…
I’m really not a big fan of store-bought or even most restaurant pesto. Something about it tastes stale or old…just not fresh. Maybe they make it too far in advance, maybe they heat it up too long before they use it. I’m not really sure – there’s just something off about it.
I’m lucky enough to live in a place where I can get fresh, local basil all year long. But most of you have likely been on a fresh basil hiatus for a few months. There’s no better way to welcome it’s arrival at the farmers market than fresh, homemade pesto.
Instead of the usual pasta, I dressed some garlic-sauteed shrimp in the fresh pesto. Nestled on creamy Parmesan polenta and topped with crisp pancetta, this is one of my new favorite recipes. It’s bright and fresh and summery, but still hearty. It’s like a fancy-pants shrimp and grits. I love it!
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Published by mel on June 12, 2009 in dessert, recipe and sides & bites.
For the record, I love ice cream, sorbet and frozen yogurt. I probably have Haagen Dazs Wildberry or Vanilla Granola frozen yogurt 5 nights a week. It’s delicious and I can’t say no to a little scoop after dinner. So it’s no surprise that I wanted to try my hand at homemade frozen yogurt.
I made it twice last year, and twice it was terrible. Inedible. Instead of sweet and creamy, it had a distinctly yogurty tang that was really off-putting. I’m not talking about the good kind of yogurty tang, either. Not the plain Greek yogurt kind. Twice we had to throw it out.
I don’t know what made me try again after failing so miserably twice before, but I gave it another shot. This time, instead of draining regular plain yogurt, I used Greek yogurt. The three ripe mangoes in my fruit basket begged to be made into some kind of dessert, so I threw those in with some blueberries.
Finally, finally! This frozen yogurt was just perfect. Smooth, sweet and creamy with just the right amount of yogurt flavor. It’s delicious! Refreshing and summery. The perfect way to use the bountiful berries in the market. Next week – strawberry frozen yogurt. I simply cannot wait!
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Published by mel on June 10, 2009 in entree and recipe.
A couple of weeks ago, I made this Orange and Garlic Roast Pork Loin. It was scrumptious! There’s just something about fresh orange juice on pork that’s like a match made in heaven. It add nice acidity and tang without overwhelming the meaty flavor. It also caramelizes and turns the pork a beautiful, deep caramel color. Love it!
I also had a Five Spiced Pork Belly sandwich not too long ago and have been thinking about five spiced pork ever since. Chinese Five Spice Powder is a blend of spices that usually find their way into a Pumpkin Pie, not onto a pork tenderloin. It’s a blend of cinnamon, fennel seeds, ginger, cloves and pepper. It’s aromatic and spicy, but still subtle somehow. And it’s great with orange juice.
This is a really simple, delicious and different weeknight dinner. I served it with stir fried vegetables and a little brown rice. Leftovers also make delicious sandwiches, so you may want to make a little extra. I know I can’t wait for my leftovers!
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Published by mel on June 4, 2009 in breakfast, dessert, recipe and sides & bites.
Yep. Salted Chocolate-Covered Graham Crackers. What else is there to say? These are amazing. I mean they’re graham crackers, covered in dark chocolate and sprinkled with flaky sea salt. The grahams are nice and crunchy. The chocolate is luscious and well, chocolatey. And the salt? It balances the chocolate perfectly, giving it a deeper taste, and the grahams a sweeter crunch.
These are quite possibly the greatest snack on earth. I suggest you go buy a box of graham crackers, some dark chocolate and the flakiest salt you can find. Whip these up, then sit back with a cup of coffee and enjoy.
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Published by mel on June 2, 2009 in entree, recipe and sides & bites.
I’ve been indulging a little too often recently. Ever since we kicked the summer off, it’s been non-stop on the grill with steaks, burgers, BBQ chicken and ribs. And if you’re having BBQ, you’re probably having a beer or two. While I’ve loved every minute of grillin’ and chillin’, I find myself in need of some superhealthy food this week to counteract my weekend splurging.
So, Sunday found me in my usual pose: sprawled out on a beach chair, reading the latest Gourmet magazine. I instantly bookmarked something they called Multigrain salad. Full of fresh vegetables and whole grains, I knew I would need that salad this week.
I tossed Spelt (a type of wheat berry) with diced peppers, carrots, cucumber and fresh herbs. A simple vinaigrette makes this a healthy, hearty and very tasty salad. If spelt sounds scary to you, substitute any other grain, or a combination of grains. Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.
This salad definitely hit the spot for me. The perfect cure for my overindulgent weekend.
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Published by mel on May 28, 2009 in entree, recipe and sides & bites.
Now that Memorial Day is over, I assume it’s fair to say that summer’s here. I know, I know. Summer’s not officially here until June 21st, but it’s hot, humid and I’m at the beach every weekend. To me, that means Summer is Here. And with summer comes cookout season. That means you’ll most likely be asked to bring a side dish or two to a backyard BBQ soon.
Pasta salad has long since been a favorite potluck dish. It’s easy, you can make it well ahead of time and needs nothing more than a spoon to serve. It’s perfect.
And of course, everyone has their favorite version. Some are dressed with mayo and some with vinaigrette. Some are tossed with fruit, some with veggies and many with both. I was really craving cold soba noodles, but wanted to translate those flavors into something a little less…slurpy. Something that would be great on a buffet table.
I made this simple pasta salad with whole wheat shells, shredded carrots, green beans, green onions, cashews and a delicious tahini dressing. Topped with fresh herbs, this is going to be the pasta salad I bring everywhere this summer. It’s light and refreshing, but still unique and addicting. Best of all, it would be great with all manner of seasonal vegetables. Hello summer!
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Published by mel on May 22, 2009 in entree, recipe and sides & bites.
Anything Moroccan just sound exotic and scrumptious right? Well, I have to be honest. I’ve never had authentic Moroccan food, and I wouldn’t even know where to get it if I wanted it. But I found a Moroccan spice blend on epicurious and knew right away that I’d love the flavors.
Cumin, cinnamon, paprika, ginger, cayenne and coriander all mixed together in just the right proportions. I made the spice blend, skewered some chicken and sweet Vidalia onion onto kebabs and rubbed it all over with olive oil, salt and pepper and the spices.
Is there anything better than meat on a stick? I love that kebabs are easy to grill, easy to portion and look great. Once these came off the grill, I topped them with chopped olives. The kebabs were juicy, spicy and aromatic, and the olives were a perfect briny contrast to the seasoned chicken.
I’m glad I stumbled on this spice mix because I know these kebabs are going to be around all summer long. Say hello to grilling season!
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