Summersummersummertime

Well not yet, but - weather aside! - we're seriously feeling it at our house. (And sorry for a second Will Smith intro.  Can't help myself sometimes.)  To me, warm weather cooking means celebrating fresh, brightly colored ingredients.  Many also get pumped up this time of year to fire up the grill after a winter hibernation.  If you've read this blog before, you know that our grills are not deterred by weather, and thus never really stop firing; but that makes us no less emphatic about enjoying charred deliciousness at a patio soiree.  I do realize that not everyone shares our grilling psychosis passion, so I'll be sure to include non-grilled plates in my summertime blathering.  The dishes in this post are fast, light, and yummy - and grilling is optional.

Carne Asada Tacos with Pickled Onions  (Click here for the recipe)

What caught my attention to make this recipe?  PICKLED ONIONS.  I love, love, love them, and I'm thrilled to be seeing them everywhere these days.  This recipe offers an easy and tasty pickling method.  You better believe I stashed the leftovers in the fridge for a future cereal? sandwich accoutrement.
In an attempt to cut down on the prep time, I used ground turkey in lieu of chicken and just sauteed it in a pan.  We inadvertently purchased ground turkey with virtually zero percent fat, and it was painfully dry.  I slopped on the onions' pickling juice to compensate.  We added corn as a last minute something to brighten it up!




Tilapia and Summer Vegetables Pack (Click here for the recipe)

Despite considerable effort and self-talk, I struggle to find super healthy recipes that achieve wow flavor.  I just can't seem to convince myself that a dish tastes as satisfying/amazing/rich as the "healthy version" recipe promises.  But friends, I found one this time!!!  It is perhaps the lowest calorie dish referenced on this blog, and I absolutely love it.  Maybe it's because it's not trying to be something else (I'm referring to recipes and cooking shows attempting to make low fat versions of stuff like buffalo wings and chicken pot pie.  What's the point?  To me, this ensures inevitable disappointment, as one takes bite after bite wishing it was the real thing.  Rather than try to fool yourself with an impostor, just make this authentically light and yummy dish!).  Good news-- it is also extremely quick.  A couple notes: 1) The fish cooks quickly, so cut the veggies into small pieces so they will too.  2) For those not fond of olives: Ryan leaves them out of his packet and finds nothing lacking.  I'll take his word for it, as omitting them is not in my DNA; I would put olives on ice cream.



The second picture gives a better shot of the light, lemony sauce.  This picture also reminds me that I forgot the green beans.  Oops. 



Rum Glazed Shrimp and Grilled Pineapple Salad

This shrimp recipe below came from my friend Amanda.  The title, starting with "Rum Glazed", had me at hello.  They are sweet, savory and have a perfectly subtle spice.



Rum Glazed Spicy Grilled Shrimp

2 1/2 lbs fresh 16/20 count shrimp
6 Tbsp light rum - split 4 Tbsp and 2 Tbsp
2 Tbsp fresh Key Lime juice
2 Tbsp olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 cup dark brown sugar
1 Tbsp cider vinegar
10 bamboo skewers, soaked in cold water for at least 1 hour

Peel the shrimp, keeping the tails intact.  Devein if desired.  In a small bowl, combine 4 Tbsp of the rum, lime juice, olive oil, garlic, red pepper flakes and salt.  Add the shrimp, and toss to coat thoroughly.  Cover and marinate in the fridge for 30-60 minutes.

Preheat the grill (or grill pan or broiler) to high.  In a small bowl, combine the brown sugar, vinegar, and remaining 2 Tbsp of rum.  Thread the shrimp on the skewers; lightly brush with the brown sugar glaze.

Place the shrimp on the cooking surface, and cook for about 3 minutes per side, brushing with the additional glaze, until the shrimp are opaque.

Pineapple, Basil & Cucumber Salad

For the salad, I used mint in lieu of basil, because my mint plants are lush and vast, while my basil plant is neither.  I initially wondered why it just required olive oil for the "dressing", and then it clicked that the pineapple juice provides the perfect acid.

Instructions:
Heat grill/grill pan/broiler to high.  Cut 1/2 cored pineapple into 1/3-inch-thick rounds.  Grill until char marks appear, about 2 minutes per side.  Allow to cool, and then cut into bite-size pieces. Toss with 1 small English cucumber, halved lengthwise and thinly sliced, 1/2 cups basil (or mint) leaves, 1 Tbsp olive oil and 1/2 tsp coarse salt.  Sprinkle with freshly ground black pepper.

Mojito, anyone?

94

....is the age of the lady that made this flawlessly gorgeous and delicious coconut cream pie. 



Ryan's grandmother, "Grammy" to us and "GG" to our kids, is one inspiring gal.  She lives independently. She wears a dress every day.  She remains a great source of emotional and practical support for her children - several of whom are in their 70's - while for most, those tables turned decades ago.  Such help recently included unpacking boxes when her daughter (also a grandmother) moved into a new house.  Yes, Grammy is turning 95 this summer, but was the one helping someone else move.  Those same sweet little hands rolled out this beautiful pie crust.

She's a sharp cookie and never misses a beat.  She regularly acknowledges milestones and special dates, even as grandchildren, great grandchildren, and great great grandchildren (yeah, that's right) multiply around her. 

Grammy, you rock.  If God makes me your age one day, I can only hope to be the positive force you are to your family.  I can only hope to still be taking care of my kids the way you do.  And heaven knows that I would love to be making homemade coconut cream pies - though they'd never hold a candle to yours.  xo

Salad Kick

It's been a salad kind of week - inspired in large part by my girl Marth - and I have three tasty versions to share!  Two can stand on their own as a main course in my opinion.  The third, no less yummy, I think does great nestled next to something a bit more substantial.

Salad # 1 
Panzanella  Click here for recipe

While the veggies are lovely and inspiring, I can't lie that the toasted (or grilled in this case, thanks to hub) bread steals the show....especially bathed in vinaigrette.  I mean, come on.  Speaking of the dressing, I really prefer red wine vinegar to champagne vinegar in this recipe. 

This salad is quick, (relatively?) healthy and fabulous enjoyed outside with a glass of whatever.

Salad # 2
New Spinach Salad (recipe at end of post)



The latest Martha Stewart Living offers a section on classic salads reinvented.  The bright colors of the photo layout brought on a craving for veggies and led me to select two to try this week!  The new take on spinach salad is straight up awesome.  In lieu of bacon, the recipe brilliantly calls for sliced chorizo, which I am wild about.  We met and fell in love over breakfast in Mexico when my eggs were cooked and served alongside its spicy goodness; I have kind of been stalking it ever since.  I love the creative approach to this salad, especially the dressing technique.  The yum-infused oil that cooks the fingerling potatoes and chorizo becomes the base of the dressing, which is completed with chopped shallots, sherry vinegar and seasoning.  The hard boiled egg is replaced with a poached egg in this dish, which admittedly is not everyone's cup of tea.  I personally found it absolutely perfect on this salad, and actually chose to celebrate it a bit with the addition of toasted crostini to sop up every last bit.  Yay little poached egg.

Salad #3
New Waldorf Salad (recipe at end of post)

I tragically have no photo of salad #3, which was another deliciously reinvented classic from the same article.  This salad replaces the signature mayo base with a tangy vinaigrette.  The best part though was roasted red grapes, which were a first for me, and most certainly will not be the last.  Roasting imparts complexity in the fruit's flavor and mellows the bright sweetness to something subtle and somehow rich at the same time.   This topic leads me another component of the salad: the walnuts.  Don't skip the toasting part!  It makes an incredible difference and is more than worth it.  By the way, I swapped the frisee for mixed greens.  I don't love frisee, and further, I look like a fool eating it.  I can't seem to get a good bite in without a piece unattractively protruding from my mouth, requiring an awkward and sheepish retrieval.  Not that I wish this unfortunate predicament on anyone, but I kind of hope I'm not the only one with this issue?  Regardless, be advised that mixed greens work fine here.  Am I still talking?

The recipes:

New Waldorf Salad, courtesy of Martha Stewart

For the roasted grapes:
1 1/2 lbs red seedless grapes
1 Tbsp confectioners' sugar
1 Tbsp olive oil

For the dressing:
1 Tbsp minced shallot
1 Tbsp white wine vinegar
1/2 tsp finely grated lemon zest, plus 2 tsp fresh lemon juice
1/4 tsp ground cumin
1/4 cup olive oil
Kosher salt, freshly ground black pepper

For the salad:
2 celery stalks, thinly sliced crosswise
1 head frisee
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted

1.  Roast the grapes:  preheat the oven to 350 degrees.  Toss grapes with sugar and oil.  Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25-30 minutes.  Let cool.
2.  Meanwhile, make the dressing: combine shallot, vinegar, lemon zest and juice, and cumin in a bowl.  Gradually whisk in oil, and season with salt and pepper.
3.  Make the salad: toss the grapes (without pan juices) with sliced celery, frisee, apple, and walnuts.  Drizzle salad with dressing, and toss to coat.

New Spinach Salad, courtesy of Martha Stewart

For the poached eggs:
1 Tbsp white vinegar
4 large eggs

For the salad:
3 Tbsp olive oil
4 fingerling potatoes (about 12 oz), blanched and sliced crosswise 1/2 inch thick
5 oz baby spinach
2 links (not dried) chorizo, sliced crosswise 1/2 inch thick

For the dressing:
2 Tbsp minced shallot
1 Tbsp shery vinegar
Kosher salt and freshly ground black pepper

1.  Poach the eggs:  add vinegar to a large saucepan of simmering water.  Crack eggs into the water, one at a time.  Poach eggs until whites are set but yokes are still runny, about 2 minutes.  Transfer to a paper-towel lined plate using a slotted spoon.
2.  Make the salad:  heat 2 Tbsp oil in a high-sided skillet over medium heat.  Cook potatoes until golden, about 6 minutes per side.  Transfer to a large bowl using a slotted spoon, and add spinach.  Add remaining tablespoon oil to skillet.  Cook chorizo until golden brown, about 3 minutes per side.  Add to bowl using slotted spoon.
3.  Make the dressing:  remove skillet from heat.  Add shallot and let cook for 30 seconds.  Swirl in vinegar.
4.  Pour dressing over salad, season with salt and pepper, and toss to coat.  Divide salad among 4 plates.  Top each with an egg. 

Grilled Sweet Potatoes - twice

So this is kind of a random component to star in two fab side dishes, but my surprisingly elevated excitement for both plates requires me to share.  I happen to adore sweet potatoes prepared in any fashion.  It's only been in the last year or so that we've been employing the grilling technique to these little jewels.  It adds an awesome smoky accent while allowing the fresh sweet potato flavor to shine.

Aside: if grilling is not ideal for you, a grill pan or simple saute pan is great.  If using the latter, I would suggest cutting them down to cubes first - instead of slicing them into more-grill-friendly discs and cutting them after the fact - to minimize cooking time.

Grilled Sweet Potato and Green Onion Salad

I was first attracted to this recipe because of the TWO vinegar varieties in the dressing, which, by the way, is tangy and darn delicious.  The salad ended up being exciting in other ways too....the combination of the tender and charred sweet potatoes, wilted and subtly spicy scallions, and fresh parsley is awesomely tasty.  This side is also fabulous because it's served at room temperature.  So it'll hang out happily - and productively as the flavors marry - until you're ready to serve it.

Before moving onto the second sweet potato recipe, I'll pay brief tribute to the salad's accompaniment, which was actually the main course. 

This gorgeous chicken was basted on the grill with a sauce made from these gorgeous tomatoes.

I won't sugar coat the fact that this sauce, though scrumptious, was laborious and messied a lot of kitchen equipment.  Would I do it again?  Undecided. The recipe - butterflied chicken with sherry vinegar brown sugar barbecue baste - isn't available online for some reason.  I'm guessing my messy/laborious comments aren't a very convincing sell anyway?!

Back to the potatoes.

Grilled Sweet Potato Hash

I took a nod from a sauteed sweet potato hash recipe I've used in the past (thanks Christy!) and composed a grilled version using the following:

• Sweet potatoes - Slice into 1/2 inch wide discs, brush with vegetable oil, and dust with kosher salt, freshly ground black pepper and garlic powder.  Grill on each side until charred and cooked through.  Cut into cubes.;
• Granny Smith apples - With the apple on its side, slice into 1/2 inch wide discs and brush with vegetable oil.  Grill on each side until tender.  Cut into cubes - toss the seed part!;
• Big, fat Vidalia onion - Slice into 1/2 inch wide discs, brush with vegetable oil, and sprinkle with kosher salt and freshly ground black pepper.  Grill on each side until charred and cooked through. Chop.;
• Thick-cut Black Forest bacon - Cook however you'd like (I had three strips left over from the loaded baked potatoes; I simply will not waste bacon.), and chop.
• Italian parsley - Chop.

Toss all of the ingredients together, add salt/pepper to taste, and serve!  We loved this dish and how each element stamped an integral but unique layer of flavor on the overall experience.   I didn't know what to expect throwing apples on the grill, but how would I know unless I tried? Fortunately, they were lovely, and their sweetness was the perfect offset to the smoky/salty (heavenly/I love you) bacon.

The main course of this plate, grilled flank steak, is worthy of mentioning as well, thanks to the succulent Balsamic-Shallot Sauce spooned over the top.  I cut out this recipe ages ago and am kicking myself for not trying it sooner!  I'm sure it would be incredible with chicken, pork (and maybe even fish?) as well.

Simple Stuff

I love how simple things are often the best.  Here are two easy, week-night-able, kid-friendly dinners.  Added benefits that bring me immense joy are that they both 1) require minimal clean-up, and 2) happen to contain my beloved friend bacon. 

Have I mentioned my relationship with thick cut Black Forest bacon?  Of course I have.  Yes, it's odd that someone, particularly a female and former vegetarian - would goob so much over this ingredient.  Go to Whole Foods, buy it, take it home, and cook it; I'd be shocked if you didn't feel the same way.  End rant.

Loaded Baked Potatoes 



These were a really fun departure from the typical piles-on-a-plate dinner format and required refreshingly little time and effort.  I cooked the bacon in advance so that the week night prep would simply entail fork-piercing four russet potatoes and throwing them in a 400 degree toaster oven for an hour while my kids took turns playing "super man" on my raised feet.  I threw frozen broccoli florets in the microwave at the last minute.  Then a handful of shredded cheddar, dollop of sour cream and sprinkling of fresh chopped chives completed the (Wendy's-style!) feast.

Spaghetti Carbonara



This dish holds a special place in my heart, as I grew up eating this comforting meal around our ceremonious week night table.  In fact, this photo was snapped sitting at that very table (though placed in a different house) next to the very same parents, who are now incredible grandparents too.  I was craving it recently and had to finally get a lesson from my dad on how to create this deliciousness on my own. 

Disclaimer: this is not on the healthy list.  Just serve it with a salad or something. 

Ingredients:

1 lb spaghetti or angel hair pasta

4ish slices of bacon, chopped

4 eggs

1/4 cup grated parmesan

1/3ish cup heavy cream or half and half

Saute chopped bacon until crisp.  Meanwhile, cook pasta according to instructions on the package and drain.  Add the pasta to the saute pan.  In a small bowl, whisk the eggs together with the grated parmesan, and pour the mixture on top of the pasta. Toss the pasta and allow the egg mixture to cook for a minute or so. Add a quick glug of half and half or heavy cream and toss to incorporate. Season to taste.

We all - kids included - devoured this dish!  It is salty and delicious and warms your belly the whole way through!

Three cheers to simple fare around a family table.

Party in the city....

..... where the eat is on.....  HAHAHA - I couldn't resist this (highly nerderrific) tribute to Will Smith while I post on the food fest that was our spring sister vacay in South Beach.

[I'll insert a quick note to clarify that semi-monthly vacations are not the norm of my existence.  If only!!  Several factors attributed to the back-to-back timing of these trips.  Standard menu planning is back in action in my house, and postings of such will resume after this last hoorah entry.]

Back to the fun.  Hanging with my besties, who I happen to think are the two coolest big sisters ever, is a blast even in the most unexciting of locations.  Drop us off in a destination like Miami, however, and the fun factor goes over the top.  Our almost eerily similar interests allow refreshingly effortless planning/meandering on trips together.  One event which receives considerable forethought and care is - of course, due to content nature of blog - mealtime! 

We actually ended up finding ourselves at the unexpectedly posh Fontainebleau Hotel next door more than once.  This place was home to some great dining establishments, not to mention a whole lotta Gucci-clad, size-0, 20-somethings, a sprinkling of professional athletes...and apparently a certain one's mother.



The food summary:

Nobu - I sadly missed this event due to my canceled flight. Though I got the play-by-play from the girls and it sounded incredible, I'm not going to discuss it because I'm still pouting.

La Cote - We pretty much always take a three-way sharing approach to taste as many dishes as possible!  1) tuna nicoise salad with purple potatoes, shaved fennel, kalamata olives, tomatoes, hericot verts and hard boiled egg.  2)  grilled flat bread with caramelized onions, arugula, prosciutto, and olives.  3) juicy, loaded sirloin burger with crispy onion rings.   In a word, yum.  Yeah, kind of heavy for a pool side lunch, but this was the first chance of the trip to play the "how often do we get to do this" card.  I'll save a wee bit of dignity and spare the detail of our gelato "snack" just two hours later.



Quinn's - Bam Bam shrimp starter.  1) lobster and king crab ravioli with shaved fennel and lobster thermidor brandy (heavenly...could drink it with a straw) sauce. 2) spicy blackened grouper with lobster mashed potatoes, baby veggies and mango-papaya-lime relish. 3) char-grilled filet Oscar with a crab cake, asparagus and Bearnaise.  With shame I am admitting that we ordered three (yikes) desserts.  I will not provide descriptions, as just recounting the other courses brings on physical overeating discomfort.  The food was as fun as the atmosphere - which, btw, included a Dave Chappelle citing! 



Cabana Beach Club - I saw a "Floribbean" description for this place, and it's very appropriate.  1) Ahi tuna sandwich with wasabi aioli, the light and freshness of which was offsest by naughtily amazing fried green beans.  2) classic fish tacos.  3) portobella mushroom panini.  Yay for us to decline dessert.

 

Hakkasan - How could we have conjured a thought about food after these consecutive eating performances?  I personally choose to believe the illusion that Asian food is somehow light and good for me.  Supposedly ranked as one of the 50 best restaurants in the world (what?!), Hakkasan is described as "a seductive enclave of rich textures and hues".  I would just say the ambiance was super cool and warranted a better outfit (or higher heels?) than any I had packed own.  After our requisite girly martinis, we ordered these plates, the descriptions of which I pasted directly from the website since the literal translations give me the giggles:

• Stir-fry shredded beef with tangerine peel and onion served with pancake
• Spicy Assam prawn in baby coconut. Jasmine rice
• Wild mushroom hand pulled noodle

We washed down an amazing, molten chocolate gooey something with mint tea to call it a night. 

As always, I was completely bummed to leave my sisters and the leisure. But I'd trade that any day for the sweet image of my kids running toward me and my new 2ish "souvenir" lbs to give welcome home kisses. I'll sign off with a BIG FAT shout out to the daddies of the year for making this trip possible!

Chicken Enchiladas Verde

Make/freeze ahead?  Check.  Easy?  Check.  Kid-friendly?  Check.  Tasty?  Check. 

(Remember Monica readying for her vacay on "Friends"?  Sadly, I am so her.)

Yay for this 'Real Simple' - literally and figuratively - recipe with instructions to prepare in an up to quadruple batch!  The last time I made this, I did just that and had four trays in the freezer ready for service to others as well as our family.  You may have gathered that food is kind of my love language.

By the way, the bulk recipe left me with a whole lotta chicken bones, which were also tossed in the freezer.  When (if ever?) motivation sparks, I plan to employ these babies in my inaugural chicken stock prep fest.



Back to the topic at hand... Lacking the classic red sauce and corn tortillas, these are not your traditional enchiladas.  They are milder (the kid-friendly part), fresher, and packed with sweet corn.

I like to serve these topped with a dollop of sour cream and alongside Spanish rice and a hunk of cornbread.  A note for my local friends:  after experiencing - and instantaneously falling deeply in love with - Tom Leonard's corn bread, I just cannot imagine attempting my own in fear of inevitable disappointment. This stuff is basically an awesome excuse to call yellow cake a vegetable. 

Click here for the recipe!