Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


Carolyn

Sara
– – – – – – – – – – – – – – – – – – – – – –

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This book was offered as a bargain book from Bookbub, and something about the description resonated with me – maybe because of my Old Testament readings regarding the lives of shepherds back in ancient days. I utterly loved this book. It might not suit everyone – it’s a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being about attending further education and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. He bickers with his father, eventually moves out. One night in a pub with his blokes (friends) he enters some kind of a contest in the pub and realizes he has a lot more knowledge than he thought he did. In time he applies to get what I’d call here in the U.S. a G.E.D (high school diploma), which he does, and then he applies to Oxford, on a whim. And gets in. He graduates. He applies his knowledge to his rural life. He marries, has children, but still, his day to day life is all about his Herdwick sheep although he does have a day job too working for UNESCO. You’ll learn more about sheep than you might have wanted to know. I absolutely loved, LOVED this book. If you are interested, James Rebanks has a Twitter feed, called @herdyshepherd1, and you can sign up to get updates from him about his farm and his sheep. I don’t do Twitter or I would.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. I could hardly put it down. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote. You yearn to hug her, comfort her. Yet she finds eventually happiness and peace. A beautiful book worth reading. Was a book club read.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation. So it is with surprise that she finds in this cold and bitter country the capacity for new love and perhaps even a new home. I just loved this book – could hardly put it down; yet it’s not a mystery. You’ll come away with a desire to find that house by the fjord. I want to go there and have some coffee with the Anna, who was a Brit, yet fell head over heels in love with Norway.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. If you like Hyde’s novels, for the month of September many of her books are available on Kindle at a very reduced price ($1.99 and $.99 each). Go grab them while they’re available. I just purchased 6 of her books. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s. This took place in the 40s, and at the time no women were ever seen on the showroom floors, but these two pretty young women were the harbinger of equality, though none of that comes into play here. They were “runners,” who whisked orders and money to and fro from the salesMEN to the office. They stood in silence near the elevators on the ground floor and waited for a sale to take place. They lived in cramped quarters. They enjoyed everything NYC had to offer them at the time, and they were wowed by an occasional celebrity sighting. Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. No one can seem to solve them, and those who try also get caught in the crossfire. Finally a man is brought in from back East. That’s where the inception of the FBI comes into play, though there was no FBI then. This is a very interesting read, probably sufficient info to do a book club read. A book everyone should read if you know little (or a lot) about the abominable treatment given to the Native Americans over the last several hundred years. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? When I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did. It tells the tale of a 70ish man, a widower, who has been diagnosed with terminal colon cancer. He’s a retired physician, knows the scenario of death by cancer, and doesn’t want to do it. He decides he’s going to take a bird hunting trip, east of the mountains in Washington State (Guterson writes a lot about his part of the world), with his two dogs, and he’ll commit suicide. He sets up an elaborate ruse with his children and grandchildren, and heads out. All of this, so far, takes place in the first 10 pages of the book. First he has an accident in his car, and that sets off a cavalcade of incidents. You’ll learn a whole lot about flora and fauna (one of Guterson’s writing attributes). You’ll learn a lot about apple and pear orchards, which abound in eastern Washington (I’ve been there, it’s beautiful, pastoral and full of fruit). Flashbacks of his life story are interspersed throughout, his growing up on an apple farm, meeting his wife, his service in WWII, their reuniting after the war and the life they had. You’ll learn some about his cancer pain, the grief of his wife’s death 5 years prior, and about his resolve to end it all. Please don’t NOT read this because  you’ll think it’s depressing. It is and it isn’t. It’s so much more for the better. And I just read, this book is being made into a movie.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? I marvel sometimes about how authors ever come up with the ideas they do, to create the premise for a novel. And this one is right up there at the top of the list. Raymond, a youngster, an older teenager, who has a big lack of self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. He discovers she’s blind and needs some help, which he gives her. Then he discovers that there is a lot more to know and understand about this elderly little lady down the hall and he begins a journey to try to find someone for her, the Luis Velez of the title. If you want to use coming-of-age to describe this, that’s partly true. He learns all about himself, the abilities he didn’t know he had, the kindness that lives within him that he never realized was there, and the friends he makes along the way who make some life-changing differences in his young life. He discovers he has some gifts that he can give to others, something most teenagers don’t understand. I can’t recommend this book highly enough – it’s a bit of a tear-jerker, but for every good reason and moral character trait described in the book. It’s there.

Kristin Hannah is quite an author. She’s written upwards of 20 books, I think. This one, Magic Hour: A Novel is another very mesmerizing read. I could hardly put it down. A young, 6-year old child is found in a small town on the Olympic Peninsula. She’s mute and frightened beyond reason. And she seems not to understand English. A psychiatrist is brought to town to try to unravel the mystery and to “reach” the child. I don’t want to spoil the story, but know that the whole subject of nature (biology) vs. nurture comes into play and will keep you hanging onto your seat until the last few pages.

Ever heard of Barbara Pym? I knew the name, but hadn’t ever read any of her work. She was an English author (deceased now), having penned several books. I think she was an inveterate spinster, and in this book, Excellent Women she wrote about a small village community in England with the humdrum, day to day life, but she wrote with such interesting detail. I thought I might be bored to tears reading it, as it describes a 31-year old woman, considered a spinster in the time (1950s), and the book is about her rather boring life with new neighbors who move into her small home (2 units, sharing a bathroom), the local vicar, his sister, and a myriad of other ladies of the parish. Yet you get caught up in the very minor intrigue of the deteriorating marriage of the couple in the building, the love life of the vicar, and the annual planning for a jumble sale at the local church. This book is considered Pym’s best. I loved the book. I highlighted a bunch of phrases and sentences (I will be doing a book review in one of my book clubs). It wasn’t boring at all, and was entertaining right up to the last page!

Did you ever watch Sandra Lee on the Food Network? This was in the early days of the network, and I did watch her some, although her cooking style didn’t mesh much with mine, since I’m a bit of a make-things-from-scratch kind of girl. But then, I don’t make my own mayo, or jam anymore. And I understand her philosophy, making it easier for busy women to feed their families and juggle a busy life. I’d never thought about reading her memoir. But then, a friend highly recommended I do so. I found a used copy online, and read Made From Scratch: A Memoir. She had a very, very hard young life. Her mother? Well, she shouldn’t have even been a mother. Sandra was the eldest and from a very early age she took care of all of her younger siblings. She was badly mistreated and nearly raped by a family member. Her grandmother Lorraine was her favorite person from the get-go and Sandra took care of her grandmother in her waning years. Once Sandra was old enough she left home and went to college for 3 years, then her entrepreneurial spirit just took over. She learned by doing in every job she’s ever had, and I have to admire her tremendously for her accomplishments. She made money, then lost it, found another niche, made money, then lost it. Yet she’s got the kind of grit that we should all emulate. There are 2 recipes in the book. Sandra is a Christian, and a paragraph that really gripped me was at the very end: “Grace has become one of my favorite words. To me it means learning to balance the good days with the bad. Grace is about being proud of yourself, your actions, your life, what you stand for, and the way you give back [Sandra is a huge philanthropist]. Its’ being generous when someone hurts you; it’s knowing when and how to react. It’s knowing that someone you’re not fond of today might turn out to be the only person who puts his or her hand out tomorrow just when you’re about to step in front of a moving bus. Grace is offering understanding and acceptance when the rest of the world does not.” This book isn’t great literature; yet I’m very glad I read it. She is an inspiration.

The book Pachinko (National Book Award Finalist) by Min Jin Lee had been recommended to me by several friends. Finally got around to reading it. It’s a novel about a family of Koreans living in Japan and covers several decades, beginning in the 1940s, I believe. They’re poor. Dirt poor, yet the women just get themselves back up and work. The husbands in the story have problems, health and otherwise. But what you see here is work, and work and more work just to keep above water. You’ve probably read about how poorly Koreans are treated in Japan – they’re kind of thought of as scum of the earth. I don’t know if this phenomena is still true today, but it apparently was even up until a couple of decades ago. As  you read this book, you’ll find yourself rooting for various family members as they progress in life. A fateful decision is made by one that reverberates throughout her life and those of her children. Pachinko (the machines and the gaming economy that runs because of it) is thought of as part of the underbelly of Japanese culture. I remember seeing the pachinko machines when I visited Japan back in the 1960s. So the book infers, much of pachinko is even controlled by a kind of Japanese mafia and certainly has no status if you work in the pachinko arena. Wealth, yes. Status, no. Very worth reading, even though it’s tough going part of the way. This isn’t a “happy” book. But still worth knowing and reading about the subject. Reading the author’s afterword at the end was very revealing and interesting.

Also read An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. The book is set in the south with a young, well-educated, middle-class couple and suddenly the husband is accused and convicted of rape (that he didn’t commit). The book is not about the justice system or his wrongful conviction. Not at all. It’s about the relationship, the husband, wife, and then the 3rd person who inserts himself into the mix. Much of this story is told through the letters that Roy and Celestial write each other during and after his incarceration. Jones recreates the couple’s grief, despair and anger until they finally work their way to acceptance, but maybe not how you would expect it. This is complicated emotional territory navigated with succinctness and precision, making what isn’t said as haunting as the letters themselves.  Some of the above (italics) came from the New York Times’ book review.

Recently finished Sally Field’s memoir (autobiography) called In Pieces. I’ve always admired her and her acting, but never knew much about her. I remember when she was involved with Burt Reynolds, but knew nothing about her dysfunctional coming of age. I think she’s a consummate actress, and was awed by her performance in Norma Rae, and also with her role as Abraham Lincoln’s wife.  She wrote this book herself, with help from a writer’s workshop and with some good advice from various other writers. It’s very well written. She spends a lot of time discussing the very young years and her perverted step-father. But the over-arching person in her life was her mother, be what she may as far as being a good/bad mother. I really liked the book; really enjoyed reading about how Sally throws herself into her tv and film roles over her life. And what a defining moment Norma Rae was in her career. Well worth reading if you enjoy movie star memoirs.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel. It’s a gripping novel about a young girl whose family moves to Alaska when her father is gifted a small plot of land with a ramshackle cabin on it that’s barely fit for habitation. The family survives only because some of the townspeople offer to help them learn how to live through an Alaskan winter, which is not easy. The girl’s father is a tyrant and a wife-beater as well. Some pages were hard to read. Surviving on the land with nearly no funds is an arduous task in the best of times, but doubly so when you’re dealing with an Alaskan winter which lasts about 9 months of the year. I don’t want to spoil the story by telling you too many details. The book touches on some very current social issues and is so worth reading. Although difficult at times, as I said. But I’m very glad I did. I think it would make for a good book club read – lots of survival issues to discuss, let alone the other social problems that ensue. But there’s also love, which makes it worth the read.

Recently finished reading a book for one of my book clubs. I’m interested to find out who in that group recommended this book, Tangerine: A Novel by Christine Mangan. Had it not been selected for my club, I wouldn’t ever have picked it up. Most of it takes place in Tangiers, in the 1950s. Alice and John have moved there, newlyweds, when Lucy Mason shows up. Lucy is Alice’s former college roommate. Lucy simply moves in. There’s bad blood between them following the death of Alice’s beau during their college years. Lucy, who might appear as a very sensible woman, has a dark physical and mental obsession with her “friend.” Is it horror? Not really by strict definition. Is it a mystery? Not quite, although there are several murders that take place. Chapters jump between Alice’s voice and Lucy’s voice and you understand the mental fragility of Alice, and this consuming obsession Lucy has for her friend. I’m NOT recommending this book, but I did finish it just because of my book club choosing this very strange book.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

One of my book clubs occasionally reads a kind of edgy book. This is one of them. By Mohsin Hamid, Exit West: A Novel is a book set in an age not dissimilar to our own and in current time, but something bad has happened in the world. Something never divulged, although symptoms of a civil war are mentioned. A unmarried couple, Nadia and Saeed, are given the opportunity (as others are, as well) to go through a door (this is the exit part of the title) and to another place in the world – it takes but a second – to go through the special door. They go to England (London), to a palatial mansion. Sometimes the power grid is sketchy. Another door. And yet another. And finally to Marin County (north of San Francisco). You follow along with the ups and downs of the chaste relationship of the two, this couple from a house to living on the streets. And the eventual dissolution of the relationship too. I wasn’t enamored with the book, but after listening to the review of it and hearing others talk about it, I suppose there’s more to this story than it might appear. Hope is the word that comes to mind. The book is strange, but it won the Los Angeles Times book award in 2017. It’s received lots of press. It made for some very interesting discussion at our book club meeting.

The Last Letter from Your Lover: A Novel by JoJo Moyes. Story: Jennifer Stirling wakes up in hospital, having had a traumatic car accident. She’s introduced to her husband, of whom she has no recollection, and is sent home with him eventually, to a life she neither remembers or embraces readily. But this is the life she was raised to have, so surely it must be worth living, underneath the strange, muted tones of her daily existence. Jennifer goes through the motions, accepts what she is told is her life and all seems to bob along well enough, except when she finds a letter that isn’t her husband’s handwriting, and is clearly a link to someone she has been involved with, but whom? London, France, Africa and America all come into play in this story of a woman piecing back together her life in effort to understand what she has lost, and what she threw away. There is a bit of a time-hop from 1964 to 2003. . . from a reviewer on amazon.  I loved this book from page one to the end. There’s some bit of mystery and you so get into the head of Jennifer Stirling. I could hardly put it down. Great read.

Francine Rivers, an author relatively new to me, but much admired, is most known for this: Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) It’s a trilogy. The first 2 books are about Hadassah, a young woman in the time of the Roman Empire. When Jerusalem was overrun and destroyed, the Christians still alive were sent off and away, separated and derided and abused. Hadassah was one of them. She’s a slave to a wealthy family and it takes 2 of the books to read before the son of the family finally realizes that he’s in love with Hadassah. If  you’re a Christian, you’ll learn a whole lot more about the time following Christ’s crucifixion, about the lot of the struggling Christian community. The 3rd book in the trilogy is about a gladiator who is part of book 1 and 2, but not a main character. You’ll learn about his life too, after he regains his freedom from the fighting ring and the battle of his soul. These books are a fabulous read. Can’t say enough good things about them all. I’ve never been a huge fan of old-world Roman Empire reading, but this one was altogether different. Very worth reading.

Amy Belding Brown wrote this book: Flight of the Sparrow: A Novel of Early America, a true accounting in 1676, of Mary Rowlandson, a woman who was captured by Native Americans.  Even before she was captured on a winter day of violence and terror, she sometimes found herself in conflict with her rigid Puritan community. Now, her home destroyed, her children lost to her, she has been sold into the service of a powerful woman tribal leader, made a pawn in the ongoing bloody struggle between English settlers and native people. Battling cold, hunger, and exhaustion, Mary witnesses harrowing brutality but also unexpected kindness. To her confused surprise, she is drawn to her captors’ open and straightforward way of life, a feeling further complicated by her attraction to a generous, protective English-speaking native known as James Printer. The story is riveting, and perplexing once she is traded back to her home. You’ll see a different side to the Indian problem back then and find yourself conflicted. An excellent read.

Taylor Caldwell was a prolific writer, and one I read when I was younger. She died in 1980, and this book, her last, Answer As a Man certainly delivers as her others did. All his life, Jason Garrity has had to battle intolerance and injustice in his quest for power, money, and love. His new hotel will give him financial security, the means to support a loving family and become an upstanding citizen. When family secrets and financial greed combine to destroy his dreams, his rigid moral convictions are suddenly brought into question. . . from Goodreads. Caldwell believed the banking industry was way too powerful, and often took aim at it, as she did in this book. It chronicles the life of a very poor, impoverished Irish immigrant to the U.S. He was an upstanding citizen, God-fearing, but maybe naive in some respects. Good book if you enjoy very deep character study.

Another book by Diney Costeloe, Miss Mary’s Daughter. When a young women is suddenly left with no family and no job or income, she’s astounded to learn that she’s actually a granddaughter of a “grand” family in Ye Olde England. She’s very independent (at least I thought so, for the time period), but is willing to investigate this new family of hers. There are many twists and turns – is she going to inherit the family home – or is the man who has been caring for the home and his daughter the logical inheritors. There’s a villain who nearly sweeps her off her feet, much intrigue from many characters. Well developed plot with a happy ending. A good read.

Celeste Ng is a hot new author. I read another of her books (see below) but this time I read Little Fires Everywhere. There are so many various characters and plots in this book, as in her others. This book focuses on a Chinese baby abandoned at a fire station and the subsequent court battle when the single mother surfaces six months later to try to reclaim her daughter from the family in the process of adopting her. Emotions well up, waxing and waning on both sides of the issue. You may even find yourself changing your own mind about the right or wrong of a child raised with a natural-born mother (albeit late to the raising) or the mother the child has known since near birth. Ng likes to write books with lots of grit and thorny issues. Although a good read, I liked Everything I Never Told You better than this one.

The Rent Collector by Camron Wright. Oh my. This book has so many layers: (1) the young, impoverished couple and their infant son who live, literally, in a dump in Cambodia and about the precarious structure, if you can even call it that, that comprises their “house” in the midst and perched on top of trash; (2) the woman who collects the rent (hence the title and yes, people have to PAY to live there); (3) the young son’s chronic illness; (4) how they make a living out of collecting and selling trash; and (4) the life saving grace and wisdom imparted by characters in the book as the young mother begins to learn to read. If you decide to read this book, please don’t stop at about page 15-20, thinking you just don’t know if you want to read about this. Please continue. It’s so worth it. Have a highlighter pen in your hand because you’ll find so many quotes you will want to remember. Believe it or not, there is also quite a bit in this about literature.

C.J. Box’s book The Disappeared (A Joe Pickett Novel). I just love Box’s novels. They take place in present day semi-wild west, and chronicle the fish and game warden, Joe Pickett, as he unravels another crime in his territory. A woman has disappeared, and the governor has asked him to figure it out. He does, but the tale meanders  through multiple layers of intriguing story. His books are riveting. Men and women enjoy his books – so if you have a fellow in your life or family that would enjoy an intriguing book (this is not espionage) then gift him one of Box’s books.

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. A

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes. W

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Chicken, Grilling, on July 31st, 2019.

balsamic_grilled_chix_italian_street_corn

Corn is in season – get yourself some – and make this delicious topping for grilled chicken.

Remember, I went to a cooking class a week or so ago and came home with 3 chicken recipes. One more to go after this one. Phillis Carey did a riff on Mexican Street Corn, a recipe I have here on my blog. In this version she Italianized it with different herbs – she also cut it off the cobs and used it as a side/topping/relish.

The chicken breasts, cut and pounded to an even 1/2” thickness, are marinated in an Italian-style mixture with balsamic vinegar, olive oil, garlic, rosemary, thyme and a little bit of brown sugar. Some of the marinade is removed and set aside to use on the chicken as it’s grilling. The chicken can be marinated for a max of 3 hours, but 30 minutes is fine too.

The corn – it’s grilled while it’s still on the cob – then cut off the cobs and mixed while it’s still slightly warm with olive oil, mayo, rosemary, thyme and some grated Parm. Meanwhile, the chicken gets grilled until just cooked through – don’t overcook it or no one will be happy – and serve with the corn mixture on top.

Easy. Delicious.

printer-friendly PDF and MasterCook 15/16 recipe (click link to open recipe)

Balsamic Grilled Chicken with Italian Herb Street Corn

Recipe By: Cooking class with Phillis Carey, July, 2019
Serving Size: 4

CHICKEN:
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon brown sugar — use Swerve brown sugar if possible
3 cloves garlic — minced
1 tablespoon fresh rosemary — minced
2 teaspoons fresh thyme — minced
salt and pepper to taste
4 boneless skinless chicken breast halves
CORN:
3 corn on cob, whole
2 tablespoons olive oil — divided use
2 tablespoons mayonnaise
2 teaspoons fresh rosemary — minced
1 teaspoon fresh thyme — minced
3 tablespoons Parmigiano-Reggiano cheese — grated
fresh salt and pepper to taste

1. CHICKEN: cut chicken breasts in half, crosswise, then cut thicker end in half horizontally and pound to even thickness, about 1/2″. Combine balsamic, oil, sugar, garlic, rosemary and thyme. Season marinade with salt and pepper. Remove 1/4 cup marinade and set aside.
2. Add marinade, turning to coat well. Let stand at room temp for 30 minutes or refrigerate up to 3 hours.
3. Preheat grill. Brush corn with 1 T olive oil and grill until charred over most of the surface. Remove and cut kernels off the cobs. Place corn in a bowl and once cooled some, add mayonnaise, herbs, Parm and remaining oil. Season with salt and pepper to taste.
4. Remove chicken from marinade and grill, prettier side down, for 4 minutes. Turn over and grill for 4-6 minutes or until cooked through. Brush with reserved marinade during last 2 minutes of cooking. Serve with corn on top or each piece, or on the side.
Per Serving: 402 Calories; 25g Fat (54.7% calories from fat); 30g Protein; 17g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 129mg Sodium.

Posted in Chicken, Grilling, on July 23rd, 2019.

salsa_verde_chix_onion_relish

Bet you thought you wouldn’t hear from me again. Gotcha! Carolyn here. After attending a cooking class last night. Had to share a few recipes with you. There will be two more chicken recipes plus a dessert coming up in a bit.

That photo may not be the best representation – brown food never looks that photogenic – it’s a red onion (grilled) with Cotija cheese crumbled in it set atop a grilled (marinated) chicken breast. Oh gosh, was it good! Phillis Carey said we’d all likely want to have the whole bowl of onion relish. Yes. My hand would have poked in the air begging for an extra serving. There weren’t any leftovers at the class, alas. Hence I’m going to have to make this dish sometime soon.

What makes this is the onion relish, for sure, but the marinade gives the chicken lovely flavor and I know for sure the fresh lime juice squeezed over the top just before serving added a whole lot of extra piquancy. But I could have eaten several servings of the red onion relish.

So first you marinate the chicken in jarred (Trader Joe’s) salsa verde along with oil, lime juice, garlic, chili powder and cumin. The chicken breasts were given the royal Phillis Carey treatment (she being the queen of the myriad uses of chicken breasts and the pounding of them). She has a new technique, however. Since so many chicken breasts are SO big, she first cuts each breast in half crosswise in about half. Note, crosswise, not lengthwise. The thinner end is probably already thin enough, you don’t need to pound it at all – if any, just the thicker end a tiny bit. The other piece she cuts horizontally in half which gives you two equally sized pieces and those two get pounded just slightly (put the pretty side down, cover with plastic wrap and gently pound to equal thickness). So each big chicken breast = 3 nice sized entrée serving pieces. And all will cook evenly.

The onions are oiled and grilled until soft and caramelized, then removed. They’re chopped up coarsely (see photo) and some of the reserved salsa is added plus some Cotija (a dry, Mexican style salty cheese, similar to Feta) that’s crumbled up into it. The chicken is grilled as well and taken off before they overcook. Some salsa is put on the flipped over side, then you serve it with the onion piled on top. Done. You’ll hear raves, I just know it. Oh, don’t forget the grilled lime half that you grill also and squeeze that over each person’s serving. Grilled limes look so pretty – let each person squeeze their own.

What’s GOOD: the onion relish, tender, juicy chicken, everything.

What’s NOT: nothing.

printer-friendly PDF and MasterCook 15/16 file

Salsa Verde Chicken with Grilled Onion and Cotija Cheese Relish

Recipe By: Cooking class with Phillis Carey, July, 2019
Serving Size: 4

12 ounces salsa verde — Trader Joe’s, jarred, divided use
3 tablespoons avocado oil
2 tablespoons fresh lime juice
2 cloves garlic — minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
4 boneless skinless chicken breast halves Salt and pepper to taste
2 whole red onions — cut in thick slices
2 whole limes — halved (for grilling)
1 tablespoon fresh oregano — chopped
1/2 cup Cotija cheese — crumbled (or use Romano, or Parmesan)

1. Remove 1 cup of salsa from the jar and set aside. Combine remaining salsa, 2 T. oil, lime juice, garlic chili powder and cumin.
2. Trim chicken and pound to an even thickness or about 1/2″. You’ll probably want to cut the chicken breast into 2 or even 3 pieces. Place chicken in non-reactive dish, season with salt and pepper to taste then pour the salsa mixture on top of the chicken, turning to coat the pieces well. Let stand at room temp for no more than 30 minutes, or cover and refrigerate for up to 2 hours (no longer or the chicken will begin to “cook” in the acidic salsa).
3. Preheat grill. Brush sliced onions with oil and grill until soft and brown. Remove to a cutting board and stir in the 1/2 cup reserved salsa and the fresh oregano; set aside to cool and then toss in the Cotija cheese. Grill lime halves until browned to a medium color on the cut sides.
4. Remove chicken from marinade and grill about 4 minutes on the prettier side. Do NOT overcook. Turn over and spoon about 2 T. salsa on each chicken breast. Close lid and grill about 4 more minutes or until chicken is cooked through. Serve chicken topped with onion cheese relish and with a grilled lime half to be squeezed over the chicken.
Per Serving: 298 Calories; 12g Fat (36.9% calories from fat); 29g Protein; 18g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 367mg Sodium.

Posted in Fish, Grilling, on October 31st, 2018.

grilled_salmon_arugula_salad_tunisian_relish

A kind of a salmon salad, but hot salmon, cold relish with arugula or greens underneath.

Vividly, I recall the first time I ate a peppadew pepper. Oh my golly, was I in love. It was at a restaurant in San Diego, and for a week I was on a mission to find them, and eventually I did. Now they’re in lots of places, even Trader Joe’s. Mostly, now, I buy them at an olive bar in one of my local grocery stores because I don’t use them often enough to keep it stocked in my frig. Peppadews are sweet and piquant at the same time. They have little to no heat in them. They add a lovely surprise in your mouth. And they work perfectly with this salmon dish.

First you need to make the Tunisian relish – dried currants (or golden raisins work fine), soaked in hot water to plump them. A cup of green olives chopped (tart type, not ripe), a bunch of the peppadew peppers chopped up, some olive oil and sherry vinegar, salt and pepper, and that’s it. Set that aside to marinate a little bit.

The salmon is marinated in some of the relish for half an hour then grilled. On the plate you combine the greens with the reserved marinade (serves as a dressing here) then divide the salmon amongst your serving plates, spoon any leftover marinade on top and sprinkle on the relish. A one dish meal in my book. From a class with Tarla Fallgatter.

What’s GOOD: the combination of the relish ingredients is sublime. You won’t need a huge serving of this (the salmon, I’m speaking of) because it is served as a salad – so you get some good salad stuff in there too. Loved it.

What’s NOT: nothing really – just the time to mix up the relish, I suppose. I think if you made more of it, it would keep for a week or so – to use on something else. For me, the peppadew peppers make this!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Salmon with Tunisian Relish

Recipe By: Tarla Fallgatter class, Sept. 2018
Serving Size: 6

MARINADE:
1 medium red bell pepper — roasted, peeled, seeded
1/2 cup dried currants — or golden raisins
7 ounces Peppadew peppers
1/4 cup juice from the jar of Peppadew peppers
1/2 cup olive oil
salt and pepper to taste
1 pound salmon fillets
2 cups arugula — wild, or other “power greens”
TUNISIAN RELISH:
1/2 cup dried currants — or golden raisins
1 cup pitted green olives — chopped
1/2 cup Peppadew peppers — chopped
1/4 cup olive oil
2 tablespoons sherry vinegar
salt and pepper to taste

1. MARINADE: Soak currants in equal quantity of hot water until plump, drain and transfer to a blender. Add roasted pepper, Peppadew peppers and their liquid and the olive oil. Puree. Season lightly with salt and pepper.
2. RELISH: Prepare and mix the relish ingredients rogether and set aside.
3. SALMON: Toss salmon with half the marinade and let rest 30 minutes. Grill until fork tender.
4. SALAD: Toss the arugula or greens with some of the marinade and divide among plates. Divde salmon into individual serving pieces and place on top of the arugula. Spoon some of the reserved marinade over the salmon, then sprinkle with the Tunisian Relish.
Per Serving: 451 Calories; 32g Fat (62.7% calories from fat); 17g Protein; 26g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 295mg Sodium.

Posted in Chicken, Grilling, on October 10th, 2018.

bbq_chix_south_african_style_chakalaka relish

Just another grilled chicken recipe, but with a South African twist.

The picture at right is Sarah Graham. A cookbook author, writer, and a host of two seasons of a cooking show on the Cooking Channel. She lives in South Africa, and what I loved about her show was the location – she filmed outside and off in the distance behind her outdoor kitchen, were wild animals. You might still be able to find her shows on reruns if you look up Sarah Graham’s Food Safari. When I was watching her show, it was just before and just after I went to Africa and did a couple of weeks of safaris (loved it). I do enjoy listening to South Africans with their very different English accents. So it was with Sarah Graham.

A few recipes from her shows got saved to my to-try file (recipes are still available at the Cooking Channel, I would assume), and this is one of them.

This post is lagging a bit behind – – I made this over Labor Day weekend when I decided I was not going to be sitting home on the holiday Monday doing nothing. So I invited a group of friends over (all widows) and we did a potluck dinner. One friend brought lovely Dutch cheeses and crackers. Another brought a delicious apple crumble pie; yet another a green salad, another a rice, green chile and cheese casserole, and lastly a cold broccoli salad. And I did the main dish (chicken) on the grill. Along with a very unusual relish (that mound of red stuff on the right on the plate at top).

labor_day_dinnerHere’s a photo of our group, from left: Annette, Judy, me, Judy and Mary Lou. Nancy took the photo. It was a gorgeous evening – we had been having lovely weather the last 2 weeks, gearing up, probably for blistering heat we usually have in September and October. I made strawberry gins – I should write up a post about that. My family (well, the ladies of my family) enjoyed them mostly in England, but we also found them in Paris and Florence also. So very refreshing. I found strawberry gin at my local “Total Wine,” but you might have to seek it out. You macerate a strawberry or two in a glass, add the strawberry gin, then top off with tonic. And lots of ice. Then wedge a strawberry on the rim of the glass, add a mint leaf and present!

So, back to the chicken. I’m going to post the relish tomorrow – so DO wait until you get that recipe before you make this. The relish is so unusual and different, but goes perfectly with the chicken. Anyway, the recipe indicates using a spatchcocked chicken (my Trader Joe’s has them fresh) or you can ask a butcher to cut it, or you can cut it yourself. You cut through the backbone (and remove it completely) and flatten out the bird so it can lay flat on the grill. You might have to nip a bit around the breast bone to get it to flatten out. I decided, actually, to cut the bird in half as I thought it would be easier for me to maneuver on the grill. It was a 5 pound bird I bought.

Marinate the chicken overnight – I used a big Ziploc bag – first I added in all the marinade ingredients – oil, balsamic, pourable honey, lemon juice, paprika, dry cilantro, cinnamon, garlic, fresh red chile, and a little jot of ketchup. The next morning I turned the bag over and squished the marinade around (it doesn’t make all that much). About 45 minutes before grilling, take it out of the refrigerator and let it warm a little bit. Meanwhile, fire up the grill.

You might find this hard to believe, but truly I’m a novice or an apprentice (but without a teacher) at the grill. You read this here before, my DH Dave was the grill meister in our house, and I merely told him what I needed him to do – cook to what temp and what the internal temp needed to be. He loved everything about mastering the grill techniques. Me, not so much. Because I’m alone now, when I have to manage or monitor what’s on the grill, I have to leave my guests – although every one of my friends understood why I was up and down checking on the chicken. No way did I want it to overcook!

What’s GOOD: really liked the flavor, and it was super-moist and tender. I first grilled it over high heat, then turned it down to medium and kept checking the internal temp. The skin charred well (see photo at top) but the chicken just below it was juicy.  The relish that went with it was a hit – it’s very unusual. The marinade did give the chicken some flavor, and cooking it with the lid down on the grill gave it some smoky flavor too. Likely you could bake this in the oven easily enough too. Yes, I’d make it again.

What’s NOT: nothing other than needing to start this the day before, to marinate the chicken.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

BBQ Chicken (South African)

Recipe By: Sarah Graham, Cooking Channel, 2016
Serving Size: 4

2 tablespoons ketchup
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey — needs to be thin in order to dissolve in the marinade
1 tablespoon lemon juice
2 teaspoons paprika
1/2 teaspoon dried cilantro
1/2 teaspoon ground cinnamon
2 cloves garlic — minced
1 green chile — seeded and chopped, or 1 teaspoon dried chile flakes
Salt and freshly ground black pepper
3 1/2 pounds whole chicken — spatchcocked or cut into 8 skin-on pieces

1. In a sealing plastic bag, mix together the ketchup, olive oil, balsamic, honey, lemon juice, paprika, dried cilantro, cinnamon, garlic, chiles and a generous pinch of salt and pepper.
2. Add the chicken, squish it around, seal the bag and refrigerate at least 1 hour, or preferably overnight. Turn bag over at least once so the other side of the chicken is marinated as well.
3. Remove the chicken from the refrigerator 20-30 minutes before cooking to bring to room temperature.
4. Grill the chicken, lid down, for 30 to 35 minutes, or until cooked through, turning halfway and basting with extra sauce every 10 minutes. Thigh meat should register 160-165°F.
5. Serve immediately with a side salad and the chakalaka relish on the side. If you have fresh cilantro, sprinkle a little bit on top of the chicken. Cut serving sized pieces and plate it.
Per Serving: 680 Calories; 48g Fat (63.8% calories from fat); 51g Protein; 10g Carbohydrate; 1g Dietary Fiber; 247mg Cholesterol; 283mg Sodium.

Posted in Grilling, Gundry-friendly, lectin-free, Pork, on September 28th, 2018.

pork_skewers_souvlaki

Delicious, tender pork grilled on the outdoor barbecue, with a Greek influence.

Every so often I have to do some blog housekeeping, to transfer photos to CDs for long-term storage. (Although I hear that sometime in the not too distant future, we’re no longer going to be able to buy CDs, since that’s old-school now). Since I’ve been writing this blog for 11 years, I have a LOT of CDs filled with my food photos. Way too much to keep on my hard drive. At any rate, I was working on that this morning and realized that I hadn’t posted 3 recipes. So I’m fixing that now.

I’d invited friends over for dinner – this was back in early July, and my friend Cherrie’s husband took over as grill meister for me, and I told him whatever he did, not to cook these past 140°F. He was meticulous and brought them in and I snapped the photo. The recipe came from a post over at Kalyn’s Kitchen. I followed her recipe to the letter.

First I cubed up the pork (I bought a roast rather than pork chops as I wanted to make sure the cubes were thick enough), then I put the cubes into a Ziploc bag with all of the marinade ingredients. What is souvlaki,  you ask: from Wikipedia, it says – Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. Greek marinades usually start with olive oil, then include a variety of herbs (usually dried oregano) and garlic for sure. This one uses lemon juice as the acid and also includes a tad of red wine vinegar. That was left to sit for 24 hours – although Kalyn said this could sit just 6 hours to work its magic. Do turn the bag over a few times so all the pork pieces are coated in the marinade.

The cooking time is short – max 15 minutes, as the pork is very lean and can go from juicy to dry in a matter of less than a minute. So watch the temp. I’d grill these at the low side of medium-high heat if you’re able to fine-tune your grill that way. Allow the pork to sit, tented in foil for about 5 minutes before serving. I served this with the Cauliflower Slaw I posted recently. It was a perfect accompaniment to the pork.

What’s GOOD: loved the Greek lemon juice and garlic flavors in this. Plus the oregano too. Easy to do for guests, as long as you have time to manage the grilling.

What’s NOT: nothing that I can think of – just don’t overcook them.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Pork Skewers Souvlaki

Recipe By: Kalyn’s Kitchen
Serving Size: 5

2 1/2 pounds boneless pork sirloin chops
2 tablespoons EVOO — for brushing kabobs right before grilling
MARINADE:
1/2 cup olive oil
1/2 cup fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 tablespoon garlic — finely minced
salt and ground black pepper to taste

1. Cut pork chops or pork loin roast into cubes about 2 inches square and place in Ziploc bag.
2. Combine marinade ingredients and pour over meat. Crush the oregano between your palms as you add it to the marinade. Marinate in refrigerator for 6-24 hours. Turn the bag several times so all the surfaces of the meat sit in the marinade.
3. When you’re ready to cook, drain the pork cubes in a colander, place in the sink while you preheat grill to high heat.
4. Thread meat on to skewers, pressing meat closely together so it doesn’t spin on the grill. (Double Kabob Skewers or thick blade skewers are great if you can find them.)
5. When grill is hot, brush kabobs with olive oil on both sides, place Souvlaki skewers on grill and reduce heat to medium-high.
6. Grill skewers, turning as soon as you see grill marks on each, until the Souvlaki is very well browned on all sides. This will take about 15 minutes total cooking time, but actual cooking time depends on the temperature of the meat, temperature of your grill, the air temperature and exactly how thick you cut the pork. Use an instant-read meat thermometer to check that the pork has reached 140°F for barely pink in the middle.
6. Let it rest for at least 5 minutes after you remove from the grill, then serve hot.
Per Serving: 553 Calories; 40g Fat (66.0% calories from fat); 43g Protein; 3g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 105mg Sodium.

Posted in Beef, Grilling, on September 4th, 2018.

greek_marinated_skirt_steak

Have you joined the fans clamoring for skirt steak? It’s relatively inexpensive, as steak goes, but it does require careful grilling and it needs to be sliced thin as it’s a more-chewy cut of meat.

My favorite steak is ribeye. That’s no secret if you’ve been reading my blog for any length of time. I haven’t had a steak for awhile – once in a blue moon I do make one for myself – and it’s very satisfying, I must admit. When my DH was alive, we’d have a steak every 2-4 weeks, for sure. Dave love-loved them. And he had perfected the cooking of them on the outdoor grill. My poor barbecue doesn’t get much of a workout with just me these days. We’ve had a really hot and muggy summer here in SoCal. Hotter earlier than usual, and more muggy than usual. So I don’t tend to go outdoors in the early evening as it’s just too uncomfortable. So this recipe would fit perfectly into that routine since it can be done on an indoor grill.

This skirt steak (also called flap meat in some grocery stores – it’s a boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate) does need to be marinated for at least 8 hours, or overnight if you can make the time to do it. That helps tenderize the rather chewy cut of meat. And in case you’ve never done a skirt steak, when you buy it, it’s a big, long piece of meat, relatively thin and very grainy when you look at it. Do cut it up into manageable pieces before marinating and then grilling them.

This marinade is heavy in the oil component. It needs it here, although when you’re done, that marinade gets thrown out anyway. Combine the ingredients in a plastic Ziploc bag, and turn the meat a few times to coat everything well. Then seal it up and stick it in the frig until later.

Make the garlic yogurt sauce – it’s easy to do – Phillis Carey (this came from a class with her) prefers regular yogurt, not Greek, but I think I’d use Greek. She said you could, it’s just that the sauce will be much thicker. Do make it several hours ahead too, so the garlic and lemon juice will mix and flavor all the yogurt. Chill it until you’re ready to serve it – can be made the day before if you want.

INDOOR GRILLING:

Use your indoor grill pan and place a piece of heavy-duty foil on top. Oil it and grill as usual. Easy cleanup.

Now, the grilling. I was so impressed – Phillis discovered that you can save all the cleanup of an indoor grill by covering the top with foil – you just lay the foil on top – don’t press it in/on it. Spray or brush the foil with some of the oil from the marinade – try to get just the oil, not the lemon juice part. Or, barring that, just spray with olive oil spray. Pick up the meat pieces with tongs and just let them drain for 5-10 seconds (over the open bag) then place on the pre-heated grill. You’ll be so surprised – the meat gets grill marks just as if it’s right on the pan itself. This meat, however, only wants to be grilled for 3-5 minutes per side. The meat shrinks up something fierce – you might think that 2-3 pounds of skirt steak would feed 10 people, but NO, it shrinks a lot. In case you don’t know, skirt steak is quite fatty – you can’t SEE the fat very much – but enter the meat into any nutrition info and you’ll find that it’s very fatty. Sad to say . . . but it’s full of flavor. More flavor than regular steaks, it’s true.

Let the meat sit, tented with foil, for about 5 minutes once you’ve taken it off the grill then use tongs and a sharp knife and cut it across the grain into thin slices. Pile it onto a heated platter and serve with some of the garlic yogurt sauce drizzled over it, and serve the remaining in a bowl to pass at the table. Or, as I suggested a few days ago, serve this steak with the BLT Salad with Grilled Corn and Buttermilk Parm Dressing.

What’s GOOD: the flavor, first of all. Easy to do, easy marinade, easy grilling – just watch it carefully and don’t overcook it – served medium-rare at most (cooking it further may make the meat more tough).

What’s NOT: really nothing except watching the grilling carefully.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Greek-Marinated Skirt Steak with Garlic Yogurt Sauce

Recipe By: Cooking class, Phillis Carey, 2018
Serving Size: 6

2 1/2 pounds skirt steak
2 tablespoons Italian parsley — chopped (garnish)
MARINADE:
1 cup olive oil
1/4 cup lemon juice
3 cloves garlic — minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
YOGURT SAUCE:
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1 cup plain yogurt — full fat (may use Greek, but it will be thick)
1 tablespoon fresh lemon juice

1. STEAK: Combine olive oil, lemon juice, garlic, mustard, herbs, salt and pepper in a large Ziploc bag. Mix well, then add the skirt steak(s), turning to coat well. Refrigerate at least 8 hours or overnight.
2. SAUCE: mash the garlic with the salt into a paste. Stir the garlic into the yogurt along with lemon juice.Cover and refrigerate up to one day ahead.
3. Preheat grill. If using an indoor grill, place a piece of heavy-duty almuminum foil on top of the grill and oil it. Remove steak from refrigerator about 45 minutes before cooking time. Using tongs, remove steak from marinade and let it drain for 10-15 seconds (over the bag), then place on grill for 3-5 minutes per side for medium rare (depends on the thickness of the meat), then let meat rest on a cutting board, tented with foil, for 5 minutes before slicing thinly on the diagonal (across the grain). Mound meat on a heated platter, drizzle with some of the yogurt sauce, sprinkle with parsley and serve remaining sauce on the table.
Per Serving (assumes you’re consuming all the marinade, which you don’t): 694 Calories; 57g Fat (74.6% calories from fat); 39g Protein; 5g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 727mg Sodium.

Posted in Fish, Grilling, Salads, on June 14th, 2018.

ahi_bowl_citrus_rice_spinach

Healthy, easy, refreshing for a summer evening.

A post from daughter Sara . . .

As I’ve started watching my diet a bit, I find myself looking for flavorful, yet easy dinner dishes.  This is a true match for the easy and healthy.  I had my first Ahi Bowl at a restaurant called The Fish District in San Diego, CA (near where I live).  The crisp veggies with warm rice and fish make this a wonderful summer dish. I love the combination of sweet teriyaki with the nose-burning touch of wasabi sauce.  I cook the Ahi outside on the side burner of my grill (well actually, my husband does – I’m banned from the grill as I apparently don’t clean it correctly!)  This is my own at home version.

With blackened seasoning to go on the fish, and julienned veggies to fix, I can bring this dinner together in about 20-25 minutes. With a bottle of teriyaki sauce to drizzle and a squirt of wasabi sauce (don’t use the pure wasabi) it’s so easy to just make a big platter with everything on it (rice on the side) and everyone can take what they want from the platter. For me, it’s no rice, but my family loves the lemony rice to go along side. Everyone loves it! And by the way, I buy my Ahi at Wal-Mart. I’ve found it to be really fresh. I buy it in a big pack and stick it in the freezer, then defrost what I need (one small steak per person, usually).

What’s GOOD: my family particularly loves lemon rice (which I make to serve with other things too), and they like ahi. We all do, and we can pick what we want to eat on the “bowl” with, or without rice. I use spinach only instead of rice. Easy dinner and healthy too.

What’s NOT: nothing really – maybe only the time it takes to julienne the carrots and cucumber. Otherwise, it’s such a cinchy-easy dinner to prepare. Be sure to not overcook the ahi – you want it bright red in the middle.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Ahi Bowls

Recipe By: Sara C
Serving Size: 4

1 pound ahi tuna — (4 oz filets) seasoned with blackened spices
CITRUS RICE:
1 cup white rice
1/2 cup lemon juice zest from 1 lemon
1 1/2 cups water salt to taste
SALAD:
1 cup carrots — julienned
1 cup cucumbers — julienned
pickled ginger — (optional)
1 whole avocado — sliced
1/2 cup cilantro
4 cups fresh spinach
Terriaki Sauce
Wasabi Sauce (not straight wasabi)

1. Using outdoor grill, rub grill lightly with oil (use tongs and a saturated, folded square of paper towel), then place ahi over high heat until grill marks appear. Turn ahi over and repeat. Do not cook for more than about 45 seconds on each side – you want grill marks on the outside but the ahi to be rare/raw in the middle. Remove to a cutting board and cut across the grain into this slices. Quickly serve while it’s still hot.
2. If preferred, use a very large platter and place salad ingredients in decorative piles, with ahi in the middle. Serve rice on the side. For each serving, place rice and/or salad on bottom of bowl. Arrange each veggie separately around edge of bowl. Place just-off-the-grill sliced Ahi in center. Sprinkle cilantro on top. Drizzle with terriaki and wasabi sauce.
Per Serving: 438 Calories; 9g Fat (26.3% calories from fat); 7g Protein; 50g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 115mg Sodium.

Posted in Beef, Grilling, on June 4th, 2018.

grilled_flank_steak_onions_ancho_chili_rub

Is it hard to see what’s in that photo? Grilled sweet onions on the left, a nice pile of thinly sliced, grilled flank steak, then a creamy horseradish sauce with onion.

I can’t say that flank steak is one of my favorites. Although you can make it tender with a marinade (this one wasn’t marinated for tenderness, just spice rubbed for flavor), it’s tricky to do just the right amount of tenderizing without the meat becoming mushy. If you’ve ever had mushy meat, you’ll know what I’m talking about. This steak was served at a great cooking class with Phillis Carey, and although I love-loved the flavor of this combination, I think I’d do the same rendition but with ribeyes instead of flank. Or maybe with a nice piece of sirloin, sliced thin. By far, the onions were my favorite part (sweet onions grilled with a spice rub on them too) and I lapped up the horseradish spiked mayo sauce with every bite of meat.

This sauce, what Phillis called an Onion Blossom Horseradish Sauce (she was mimicking the jarred Orange Blossom Horseradish Sauce, is it made by Rothschild?) and it’s really good, and very easy. It needs a few hours to combine the flavors – do NOT just make the sauce as you’re preparing the meat – it needs at least an hour to meld. It wouldn’t hurt the meat to be spice rubbed at the same time then kept chilled until ready to grill.

You used to not be able to find ancho chili powder in stores, but you can these days, so do seek it out. The rub comes together very easily with standard ingredients in most spice cabinets. The rub is used on both the steak and the onions, with you having tossed the onions with some olive oil first so the rub will stick to it. You’ll use most of the rub on the steak and the remainder on the onions.

The flank steak is rubbed all over with oil just before grilling for 7-9 minutes per side (no more than that or it will be overcooked). Once grilled, transfer the steak to a cutting board and tent it with foil for 8-10 minutes, then slice thinly on the diagonal and pile it onto a heated platter along side the onions and then drape the sauce over the top. Delicious!

What’s GOOD:  the flavors are marvelous. I particularly loved the onions, but then I love grilled onions. Just remember to buy the sweet ones and slice them thickly. Do slice the flank steak thinly across the grain and pile them onto a serving plate (looks pretty that way).

What’s NOT: the meat will be a bit chewy – some folks like steak that way (me not so much). Otherwise, this is a stellar recipe – you’ll need only a green salad to complete the meal.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Flank Steak and Onions with Ancho Chili Rub

Recipe By: Phillis Carey cooking class, 2018
Serving Size: 4

SAUCE:
1/2 cup mayonnaise
2 T. prepared horseradish
1 T. ketchup
1/4 tsp. smoked paprika — or regular paprika
1/8 tsp. dried oregano
1/4 tsp. salt
1 Pinch freshly ground black pepper
1 Pinch cayenne pepper
STEAK:
2 T. ancho chili powder
2 T. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. dry mustard
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1 lb. flank steak — (1 to 2 1/2)
2 large sweet onions — peeled and sliced in thick rings
Grapeseed oil for brushing

1. For the sauce, combine all ingredients in a small bowl. Cover and refrigerate at least 1 hour and up to 4 days.
2. Preheat the grill. In a small bowl combine the ancho chili, cumin, coriander, mustard, oregano, salt, pepper and cayenne in a small bowl to make the rub. Pat dry the flank steak with paper towels and coat well with most of the rub. Sprinkle onions with some of the rub as well; brush or toss onions with a bit of oil.
3. Brush the flank steak with oil all over and place on the grill. Cook the steak 7 to 9 minutes per side or to desired doneness; cook the onions next to the steak. Transfer the steak to a carving board and let rest, tented with foil, for 8 to 10 minutes. Slice the steak across the grain into 1/4-inch-thick slices. Serve steak with onions and drizzled with sauce.
Per Serving: 447 Calories; 36g Fat (70.7% calories from fat); 24g Protein; 10g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 1277mg Sodium.

Posted in Beef, Grilling, on September 10th, 2017.

top_sirloin_cheesy_herb_sauce

Plenty of flavor here, and you just won’t believe how easy the cheese sauce is.

At a recent cooking class, the instructor, Susan, said she prefers top sirloin steak to any other kind. So I had to stop and think . . . when I first met my DH, he wouldn’t even try anything else except top sirloin. I thought it was too chewy and sometimes tough. Eventually, I lured him to ribeye (my favorite) and he never went back. When we’d have Sunday night family dinners (mandatory for the teenage kids to be home) we often had a big one that Dave did on the grill. His favorite way was with Bearnaise sauce on the side, but for me, that sauce was a lot of work to make, and sometimes it failed, so I gave up on that. But oh, THIS sauce. You won’t believe it!! It’s nothing but a container (or two) of Boursin or Rondele cheese, very gently heated until its melted. That’s IT!

But, there’s one other unusual item in this steak preparation – it’s marinated with oil, balsamic vinegar and a little bit of FIG PRESERVES. Interesting, huh? The marinade doesn’t penetrate the meat very much, but it does leave a little residual of the fig on the outside, and that gets nicely caramelized when it’s grilled. Altogether delicious. This steak is so cinchy easy, you won’t believe it. The key to the meat is cutting it into thin slices – I’d probably slice it even thinner than shown above – that way if there are any tougher bits, they’re manageable. Or, you could certainly make this with a ribeye, New York, filet mignon, or even flank steak. I’d put a tenderizer on the flank, but the others don’t need it.

Once the steak is off the grill and resting for a few minutes, heat the cheese and pour onto the individual servings. Or, you could serve it on the side. The sauce is not overwhelming at all – you might think it would be, but no. Altogether delicious.

What’s GOOD: how easy this meal is to make – marinating for a couple of hours, draining, grilling, then melting the cheese. How much easier could it be?

What’s NOT: nothing whatsoever.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Top Sirloin Balsamico with Garlic-Herb-Cheese Sauce

Recipe By: From a cooking class with Susan Vollmer, 2017
Serving Size: 4

1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1/4 cup fig preserves
1 1/2 pounds top sirloin steak — or ribeye
6 1/2 ounces Boursin cheese — garlic-herb type or Rondele

1. Process vinegar, oil, salt, pepper and fig preserves in a blender until smooth. Place in a ziploc plastic bag. Add steak and squish it well so all the steak is covered. Refrigerate for 2 hours (more isn’t needed).
2. Remove steaks from marinade, drain on paper towels, and discard marinade.
3. Preheat grill to medium-high and grill steak for 5-7 minutes per side, until it reaches about 125°F, for medium rare. Remove steak and allow to rest about 5-7 minutes, loosely covered in foil.
4. Place cheese in a small saucepan and VERY gently heat it until it’s hot.
5. With a sharp knife, cut steak across the grain in about 1/4″ thick slices. Nap the slices on serving plates and drizzle each with some of the cheese sauce.
Per Serving: 670 Calories; 54g Fat (71.1% calories from fat); 37g Protein; 12g Carbohydrate; 0g Dietary Fiber; 152mg Cholesterol; 414mg Sodium.

Posted in Fish, Grilling, on July 4th, 2017.

Trust me on this one – it’s a winner.

Years ago, it must have been in the late 80s, my DH and I took a cruise on the inland passage to Alaska. That was our first one (we did it 3 times). We were with a group of friends. The ship left out of Vancouver, for a week, and we just loved it all. Since I get seasick, this trip was one of the few I could do as there was only one 12-14 hour stretch when these routes are in open ocean (and all 3 times we did this trip, I was down sick in the stateroom for the duration of open-ocean cruising feeling very quesy).

At one of the ports of call on the Alaska mainland, we took a day trip up into a deep lush valley and enjoyed a salmon lunch cooked over open coals, huddled under some plastic tarps to protect us from the rain. It wasn’t anything fancy – the salmon, some cole slaw, as I recall, and potatoes, or a potato salad. But what I remember was the salmon. OMGosh was it good. I asked the chef, who was gently tending the salmon, worrying that the rain was going to damp out the coals, what was in the glaze he was brushing on the huge slabs of salmon. He said, butter, brown sugar and white wine – and I think he said equal quantities of each. Pretty easy. I tucked that bit of info into the back of my brain and never pursued trying to find a recipe for it.

taku_grilled_salmon_bastingThen I was reading something some years back, and the memories of that salmon came flooding back into my brain. We didn’t go to Taku Lodge back then (it’s a 15-minute flight in a small plane from Juneau), but it brought back all those wonderful mouth-watering memories of our first salmon bake in the wilderness. This link has the recipe, and also this one from Sunset Magazine’s version from 2003. It’s taken me this long to make it. What a waste of years – not to have made this until now.

salmon_fresh_off_grillSunset’s recipe is the one I used. Both recipes are a little bit different – same ingredients, but different quantities. One has you marinate the salmon (I didn’t), and I didn’t grill it on the open grill – I did the salmon slab on heavy-duty foil, in a kind of a foil-sling/pan with the edges of the foil rolled inward so the glaze wouldn’t drip out. I had my son-in-law man the gas grill, putting the “pan” on the heat for about 4 minutes, then moving it off-heat until it was fully cooked – maybe 10 minutes. You know it’s done when the collagen starts leaking up through the flakes. We moved the foil slab onto a serving platter and guests just cut what they wanted with a long spatula. You can scoot the salmon off the foil pan onto a heated serving platter – looks prettier that way.

As it turned out, even with 8 people eating, we didn’t quite finish 2 slabs, and I was so happy about that because I crumbled half of it into a green salad for lunch one day and the remainder I ate as dinner a few nights later briefly reheated in the microwave. There was a little bit of the glaze in the refrigerator container I had it in, and I almost wanted to drink it (I didn’t).

What’s GOOD: the glaze gives the salmon a lovely sweet caramely kind of taste. It’s not overly sweet, but I suppose you could cut down on the sugar if you are concerned about that. The butter keeps it moist. It’s just wonderful. Do try it.

What’s not: nothing that I can think of – this is a quick, easy dinner. Do use two layers of the foil so there aren’t any chances of a leaking accident in the grill. That would not be good!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Salmon a la Taku Lodge

Recipe By: adapted from Taku Glacier Lodge in Juneau
Serving Size: 12

1/2 cup butter
1 cup brown sugar
3 tablespoons lemon juice
1 1/2 tablespoons dry white wine
2 1/2 pounds salmon
1/3 cup parsley — finely minced

NOTE: I buy the whole farm-raised salmon slabs at Costco and they vary in size and thickness.
1. In a medium saucepan melt butter over medium heat. Stir in brown sugar until dissolved. Add lemon juice and wine. Stir and heat through, about 5 minutes.
2. Prepare foil “pan,” by placing 2 pieces of heavy-duty foil together, spray foil with nonstick spray, then place salmon on top, curling the thin, tapered end under so the salmon slab is about an even thickness. Carefully crinkle/roll the foil edges inward so it kind of surrounds the fish, like a boat. Baste the salmon with the glaze (don’t use it all). Set aside until the grill is ready.
3. Preheat grill to high. Leave one part of the grill off, or bank coals to one side.
4. Turn down the grill heat to medium. Place salmon “pan” on heat for about 4 minutes, then move the “pan” to the unheated side and continue cooking (lid closed). Baste the salmon several times with the glaze. It’s done when the collagen begins to leak through to the top of the salmon, about 4-8 minutes, depending on the thickness. The fish should flake when tested with a fork.
5. If desired, open the short end of the foil pan and using a spatula, gently scoot the whole salmon off onto a heated platter. Pour any remaining glaze over the top. Garnish with minced parsley.
Per Serving: 226 Calories; 11g Fat (44.1% calories from fat); 19g Protein; 12g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 147mg Sodium.

Related Posts Plugin for WordPress, Blogger...