Chorizo and Shrimp Burgers

I started my planning for this meal yesterday while making my grocery list, I didn’t have a recipe for is simply the concept above listed as the title. Because my youngest says that everything is better with bacon, and that I have to have extra beyond what the recipe calls for just for him, I am starting with 12 slices of thick-cut hickory-smoked bacon.

And, typical for me, I am baked them at 400°F. I don’t preheat the oven, I simply put the tray in the cold oven and turn it on.
While they were cooking, I cleaned the shrimp.

      

I placed these in a bowl where I chopped them with my Pampered Chef Mix ‘n Chop.

  

Then I added in the chorizo and some basil from my garden which I chopped; I also set aside some basil to use as lettuce.

 

I mixed these together with a bit of salt and pepper.

 

After that, I took the bacon out of the oven.

I decided to make very thin burgers, with the intent of double stacking them. I placed each on a sheet of foil brushed with olive oil.

I also added some parsley to my basil “lettuce” and thinly sliced a red onion as condiments to go with my guacamole.

Then I shucked my fresh Michigan corn and waited for everyone to be hungry.

  

With the weather not cooperating, I elected to grill inside.

Knowing that the chorizo has a tendency to stick, I left the burgers on the foil to cook.

      

The burgers took ~2 minutes per side and the corn was done in 5.

 

Yum!!!!!

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Dining at Disney – Flying Fish

There are many opinions about the food at Disney. It is always difficult to determine the quality of the review in absence of knowing the style of the reviewer. Since you have all (hopefully) enjoyed my recipes, I hope that you have a distinct understanding of my tastes.

When we go out to eat, I prefer it to be either outside of my realm of expertise or take an investment of time not always available to me as a working mom.

We tried Flying Fish years ago before the recent renovation. The renovation was completely worth it. The overwhelming smell of fish is gone, the ceiling is higher making the whole restaurant peaceful (quiet), and the bar is beautiful.

  
We started with a cucumber martini with harshly muddled cucumber and Hendricks gin. Definitely good if you are a fan of either cucumber or gin. I will be abusing my cucumber more when I make my Hendricks and tonic at home.

The semolina bread with nori (seaweed) baked in served with a house made créme fraiche butter sprinkled with sea salt was earthy and really good .

  

We ordered the wine before the lobster bisque arrived. A Pinot noir was recommended to go with both our octopus/sea bass/shrimp and salmon.

  

The lobster bisque must have taken hours to make, the color could only come from using the lobster shells to make the stock. It was perfect and I now have a request from my husband to perfect lobster bisque.

My husband and eldest selected the same meal with one key variation. My eldest is allergic to fish and they replaced the sea bass with 2 jumbo prawn. The octopus was the star; it was cooked perfectly with the prawn as a close second. My husband claims it was the risotto. I'm going to disagree, I tasted the grilled tentacle and it was perfection; another skill I have yet to master. (This has been on my list for awhile to master.)

   
My youngest and I each selected the salmon. (If you must choose, select the octopus; although our waiter Chris says the lobster pasta is the best item on the menu.) The salmon, cooked medium as recommended by the chef, was cooked perfectly. It was completed by the grits, that simply added a creaminess to the dish. The carmelized onions and grilled avocado were a treat with the salmon.


If you haven't tried it or if it has been awhile, please check out the Flying Fish if it is in your budget, it was appropriately priced for a top tier Disney restaurant. It clearly ranks with California Grill and Citricos.

Chili-Lime Clams

Following the grad party, we capped off the craziness with one additional big event, my younger son earned his black belt. These two boys simply make me proud. 

I can no longer count how many grad parties I have attended this year, but we are now in the second week of what I will call “normal” for this summer and I am loving it. The pace is relaxed and I am enjoying being outside and cooking outside. 

Last Sunday was a typical Sunday dinner for us with my boys and in-laws. I had been eying up a new Bon Appétit recipe and was excited to try it. I made a couple of modifications and scaled it up for my usual group, but for the most part made it as it was described. I accompanied the meal with a spinach Greek salad, grilled corn on the cob, and spaghetti aglio et olio (garlic and oil). 

There wasn’t a lot to do in advance, so I started with the prep inside, chopping the shallots and garlic, scrubbing the clams, and rinsing the tomatoes and beans. If you haven’t cooked with clams before, “scrubbing” them is exactly what it sounds like, under very cold water, scrub the shells with a brush to remove all of grit so that it doesn’t end up in your meal.

              
Outside, I began to heat my grill and inside I boiled water and set up my skillet for the final pasta. I have a huge cast iron skillet that I put on the grill along with the corn. Once the pan was hot, I put the butter then shallots and garlic, quickly followed by the tomato paste. Grilling corn requires no advance work, the only trick is a couple of towels (that you don’t mind getting dirty) at the end to shuck them. They will be very hot, but the shucks and silk come off very easily. 

          
I added the tomatoes and chickpeas together to make sure that the beans were tender and that the tomatoes had enough time to fall apart (in the future I would cut the tomatoes in half to speed up the process. After they cooked for a bit, I stirred in the sambal oelek, and let it boil a bit longer. 

  

After adding the clams, I used foil to cover the skillet and drizzled the bread with oil.

    

I used most of the clam cooking time to shuck the corn and with a few minutes left added the bread to the grill. 

  

After they were done, I did a quick chop on some fresh basil and tossed the pasta with sautéed garlic, salt, pepper, Parmesan, and the basil while my husband tossed the salad. 

  

Dinner is served.


Chile-Lime Clams with Tomatoes and Grilled Bread

Entrées, Grilling, Shellfish, Summer, Tested and Approved!
Makes 4 servings ∙ Source Bonappetit.com

INGREDIENTS

  • 6 tablespoons unsalted butter, cut into pieces, divided
  • 2 large shallots, chopped
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup beer
  • 1 cup cherry tomatoes, halved
  • 1 15.5-ounce can chickpeas, rinsed
  • 2 tablespoons (or more) sambal oelek
  • 24 littleneck clams, scrubbed
  • 1 tablespoon fresh lime juice
  • 4 thick slices country-style bread
  • 2 tablespoons olive oil
  • Kosher salt
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

DIRECTIONS

Prepare a grill for medium heat, placing a large cast-iron skillet on the grill to heat with it.

Once hot, melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer, tomatoes, and chickpeas. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in sambal oelek, cook for an additional 4-5 minutes then add clams. Cover (if you don’t have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have fully opened; this could take from 5–15 minutes depending on size of clams and the heat level.

While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.

Remove from heat; discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.

Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

Grad Party – Success

It took a lot of work and our parents were amazing, it was a lot of fun and a great success. Our graduate is incredibly appreciative of both the party and the generosity of our guests. 

The cooking went as expected without a hitch and I had plenty of food. I would probably make a recommendation for those considering ribs for a large party to think about the type of ribs they have when calculating how many to make. All of my reading lead me to account for 3 ribs per person when serving other proteins. A typical baby back rib weighs 1½-2½ lbs., the ones I had were 3½-4½ lbs, I would have come closer to what I needed if I had done my calculation with the thought of 2½ ribs per person. 

On the day of the party, I started by getting the ribs and mac and cheese out so that they could come to room temperature for more even cooking. Everyone in the house chipped in; this included both boys, my mom, and my in-laws. Once everything was set, excluding the food, I sent my team on missions, boys to get the fried chicken, moms to get the cake, and men to get the beer. 

    
I set about to cooking and put the mac and cheese in the oven and started on the ribs. 

  

I took each pan of ribs out to my grill, and brushed one side with my glaze, and once they were on the grill I glazed the other side. 

  
I moved them through from one side of the grill to the other and ultimately transferred them to a cutting rack for my dad to cut them into single and double ribs and put them in the trays covered with foil to stay warm. 


Just before the party we set everything out and started the slide show. 


The recipes are as follows and can obviously be scaled as needed. I hope that you enjoy! Please ask questions if you have any regarding the recipes.

Thank you to everyone who helped!

Cole Slaw

Salads, Summer, Tested and Approved!

Makes Serves 10-12 ∙ Difficulty Easy

INGREDIENTS

  • 1 head cabbage
  • 2 Tbsp sugar
  • 4 Tbsp white wine vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp canola oil
  • salt and pepper

DIRECTIONS
Shred cabbage. Mix remaining ingredients and pour over cabbage. Salt and pepper.

NOTES
Add red cabbage and carrots, or use other vinegars for altering flavors and adding color.
Sticky Balsamic Ribs

Entrées, Grilling, Pork

Makes Makes 8 Servings ∙ Difficulty Medium ∙ Source Gourmet | July 2009

INGREDIENTS
For ribs:

  • 8 cloves garlic
  • 2 Tbsp rosemary, finely chopped
  • 2 Tbsp dark brown sugar, packed
  • 2 Tbsp balsamic vinegar
  • 1 tsp cayenne
  • 8-12 pounds baby back pork ribs, (8 racks; see cooks’ note below)
  • 1 cup water

For glaze:

  • 2 cups hot water
  • 1 cup balsamic vinegar
  • ½ cup dark brown sugar, packed

DIRECTIONS
Marinate and roast ribs:

Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.

Preheat oven to 425°F with racks in upper and lower thirds.

Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.

Make glaze and grill ribs:

Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.

NOTES
If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.

Ribs can be roasted and glaze can be made ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. 
Sally’s Mac & Cheese

Entrées, Pastas, Tested and Approved!

Cook 30-40 minutes ∙ Makes 8-10 servings ∙ Difficulty Easy ∙ Source Aunt Sally

INGREDIENTS

  • 2-3 eggs beaten, large
  • 24 ounces cottage cheese
  • 16 ounces sour cream
  • 4 cups cheddar, shredded
  • 4 cups macaroni, cook as directed in salted water
  • Salt and freshly ground black pepper

DIRECTIONS

Mix the ingredients in order and salt and pepper to taste. Optionally, top with panko or crushed saltines.

Bake at 350 for 30-40 minutes.

NOTES

Can be mixed in an oven proof bowl and baked directly or for more crispness on the top, bake in a 9 x 13 pan. Also scales well for large groups.

I have played with this recipe successfully including substituting Picolini for the elbows, dropping the cottage cheese down to 16 oz. and replacing with feta, and replacing half the cheddar with other cheeses such as smoked Gouda.

To make this as Bacon Mac & Cheese, use 3 eggs, and reduce cheddar to ~1 cup, and add 1 block of shredded sharp white cheddar, 1 block of shredded Boar’s Head 3-pepper co-jack, and ~1 pound chopped cooked bacon.
Sweet Rolls

Breads, Tested and Approved!

Difficulty Hard ∙ Source Grandma

INGREDIENTS

  • 2 cups milk, lukewarm (less amount of water used to dissolve yeast)
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 envelopes yeast
  • 2 eggs, room temperature
  • 1/2 cup butter, soft
  • 7 – 7 1/2 cups flour

Icing

  • butter, soft
  • powdered sugar
  • vanilla
  • cream or half and half

DIRECTIONS

Dissolve yeast in a small amount of warm water. Mix milk, sugar, and salt in a small saucepan and heat to ~105℉. When the milk is warm pour into a large bowl and mix in the yeast. Stir in the eggs and butter. 

Start mixing in the flour, stirring until thick and then kneading until soft and elastic. 

Allow to rise for 2 hours (until doubled) then punch down. Butter pans (allowing dough to rest) then make the rolls. Allow to rise until light. 

Bake at 400℉ for 15 minutes.

NOTES

Use light colored metal pans to bake the rolls, dark and glass pans can tend to over bake the bottom.

Honey Whole Wheat Bread

Breads, Tested and Approved!

Prep 2-2½ hours ∙ Cook 30 minutes ∙ Makes 3 loaves ∙ Difficulty Medium ∙ Source Mom

INGREDIENTS

  • 3 cups whole wheat flour
  • 2 envelopes yeast
  • 1 1/2 cups milk
  • 2 Tbsp oil
  • 1 Tbsp salt
  • 1 1/2 cups water
  • 1/2 cup honey
  • 5 – 5 1/2 cups flour

DIRECTIONS

In a large bowl, combine the whole wheat flour, salt, and yeast. 

In a pan, heat water, milk, honey, and oil until warm. Pour liquid over flour mixture and mix for two minutes with a mixer. 

Add white flour until smooth and elastic; knead for 5 minutes. Raise for 60-90 minutes (until doubled). Punch down and shape into loaves. 

Let raise for 45-60 minutes. Bake 30 minutes at 400℉.

Grad Party – Part 1

My oldest is graduating from high school this year, so we have decided to have a grad party, as many families do. I considered having it catered or at least purchasing the food already made. As I reviewed the expense, I elected to make most of the food myself. I am buying chicken, because who wants to spend the day over a fryer and because I have a local market that uses all amish chicken to make their fried chicken. The biggest savings is from making my own ribs. 

I have built up a large amount vacation days so I decided to take the week off to do the ribs. By pre-cooking them in the oven, they will only take 6 minutes on the grill on the day of the party. I’m starting with my rosemary in my new food processor (I decided using the broken one was going to waste too much time. 


After chopping it, I added in the remaining ingredients for the wet rub. You can see I took some liberties for the bulk prep (I can’t even imagine the amount of time it would have taken to peel enough garlic cloves for 2 cups minced!)

    

The resulting sauce is thick and beautiful, my graduate decided the smell alone was amazing. 

The next part is prepping the ribs for the rub; you must remove the membrane/silver skin from the back of the ribs to ensure they are tender. 

  

And then 3 to a pan; I’ll be doing about 12 of these. 

    
To cook them, ½ cup of water goes into each pan and they are tightly sealed with foil and roasted at 425°F for 1¾ hours. 


Once cooked they are very tender. I’ll be keeping them cold in giant ziploc bags until the morning of the party. I’m reserving juice from the bottom of the pan for a glaze and I’ll have BBQ sauce too. 


More to come this week as I progress.

Mmm… Paella

I originally published this last year and realized it is one of the many that the images were lost. Paella is a process and picture help if you haven’t made it before. So I have added them back and reposted for everyone to enjoy while the weather is beautiful. 

Original post…

Happy belated Mother’s Day to all of you that are Moms. Instead of my regular Sunday dinner, I was watching my son’s soccer game scheduled for 6PM. Sometimes that happens.

Our spring is always busy and this week was no exception. Last Sunday, I had a soccer game in the middle of the day so I had to do some creative work with the timing.

My boys also had a 5k run early last week so I selected a dessert that I could make quickly before they got home starving. Chocolate mousse. It’s quick, delicious, and needs at least 8 hours in the refrigerator.

The amazing taste of chocolate mousse has an inversely proportional relationship with the amount of work needed to make it. In brief, it’s really easy even though it tastes like it took hours to make.

I got up at 8, as my boys were starting the run, I lolly-gagged a bit, and still managed to have the mousse in ramekins in the fridge by 9. While the recipe states to finely chop the chocolate, I tend to use chips or just beat the candy bar on the counter; or in this case I used a mix of both.

Once the butter, chocolate, and liquor (bourbon this time) melt together, allow it to cool before stirring in the egg yolks. This is a good time to beat the cream and the egg whites with the sugar.

  

                    
Once those are ready to go, the chocolate will be cool enough to stir in the yolks and then the egg whites and cream (alternating).

        
From this point they go into the ramekins and into the fridge.


After we got back from the game at 3, I started on my prep work so that I could get the stock started. The stock used some of the scraps from the prep for the paella. I also had some leftover chorizo from another use, so that went in too. I started with the shrimp, reserving the shells for the stock. I doubled everything to so that I could use it for a couple of meals. Since everything get strained from the stock, there is no need to peel the garlic or carrots.

      

Everything goes into the pot.


Once the shells gain their pink color and the vegetables start to become tender, the water goes in and you bring it to a boil and then let it simmer.

  
This gave me the time to do my other prep for the paella. The key is a good soffrito: onions, garlic, celery, and then ultimately tomato.

  
My market had 3 different brands of Spanish chorizo, so I used them all.


I also made a spice blend with sugar, salt, and smoked paprika.


I cleaned my micro greens and rinsed my olives.

  
My favorite pan for paella is my 17″ cast iron skillet, and the easiest place to use it is my grill.


By this time, the stock is done and you pour it through a fine strainer and press the solids for this beautiful stock.

    

So once with everything prepped and the grill hot, I brought it all out to my bar height table next to the grill.


The chorizo goes in first and the aroma begins.


And when they are done, set them off to the side and add the shrimp to the pan.

  
They cook quickly in the hot skillet and it’s important to not overcook them. When they are done set them off to the side wth the chorizo and keep them warm.


The soffrito goes into the hot skillet until it cooks down with the wine being added in the middle.

  

Then add the stock and once it’s hot, the saffron. When it returns to a boil, the rice.

  

After the rice goes in, stir until it comes back to a boil, and then only turn the pan so that the rice cooks evenly. I also squeezed a couple of loaves of garlic bread onto the grill from our local bakery on the market and my MIL made a fabulous salad.

When I brought it inside, I added in the zest and juice of a lemon.

  
And I served it with a rosé Sancerre.


Dessert was accompanied with whipped cream and Baileys.

  
And as mentioned much earlier in this post, this meal did become a second; I put it in a wrap with queso fresco and grilled it. It also reheated VERY well in our lunch!


Back-Burner Stock

Makes About 3½ cups ∙ Source Bonappetit.com

INGREDIENTS

  • 1 tablespoon olive oil
  • 3 ounces charcuterie trimmings (such as ham, bacon, and/or sausage ends)
  • 1 medium onion, coarsely chopped
  • 1 bunch cilantro stems
  • 6 garlic cloves, unpeeled, halved
  • 2 bay leaves
  • 1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)
  • 1 teaspoon coriander or fennel seeds
  • Pinch of crushed red pepper flakes
  • Shrimp shells (optional)

DIRECTIONS

Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.

Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.

Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Chorizo and Shrimp Paella

Makes Servings: 4 ∙ Source Bonappetit.com

INGREDIENTS

  • 1 medium onion, quartered
  • 2 celery stalks, coarsely chopped
  • 4 garlic cloves
  • 2 small tomatoes
  • 2 tablespoons plus ½ cup olive oil
  • 1 pound Spanish chorizo, casings and ends removed, sliced into rounds
  • 1 pound shrimp, peeled, deveined
  • 2 teaspoons kosher salt, plus more
  • ¾ cup dry white or rose wine
  • 2 teaspoons smoked paprika
  • ½ teaspoon sugar
  • Back-Burner Stock
  • 1 teaspoon saffron threads
  • 1½ cups bomba rice
  • 1 cup green olives (such as Castelvetrano), pitted, torn into large pieces
  • 1 lemon, plus wedges for serving
  • Radish sprouts (for serving)
  • Flaky sea salt

DIRECTIONS

Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside.

Heat 2 Tbsp. oil in a 12″–14″ paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.

Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.

Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add stock and saffron and bring to a boil.

Add rice and cook, stirring constantly, until liquid starts to simmer, about 5 minutes. Quit stirring; a film will form on the surface (this will trap steam, making a gooey cover over the rice, helping it cook evenly). Reduce heat to low and simmer, moving pan around every few minutes so the entire bottom gets equal time over the hottest part of flame, until liquid evaporates, 12–15 minutes.

Top with olives and reserved chorizo and shrimp. Finely grate lemon zest and squeeze lemon juice over paella, top with sprouts, and season with sea salt. Let paella rest 5 minutes before you dig in; serve with lemon wedges.

Paprika File

Dark Chocolate Mousse

Desserts, Ice Cream and Custards, Tested and Approved!

Makes 6 Servings ∙ Difficulty Easy ∙ Source Epicurious | 2004

INGREDIENTS

  • 4 1/2 ounces bittersweet chocolate, finely chopped
  • 2 Tbsp unsalted butter, diced
  • 2 Tbsp Kahlua, or other favorite alcohol (i.e., Bourbon)
  • 1 cup cold heavy cream
  • 3 large eggs, separated
  • 1 Tbsp sugar

DIRECTIONS

Combine the chocolate, butter, and kahlua in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Paprika File

Dinner for Two

With our eldest in France and our youngest with activities that run through dinner we are finding ourselves learning what life will be like once they in turn leave for college. Tonight’s dinner is just the two of us and there are no allergies to contend with. When I went to the store, I had most of a grocery list, but only fish in mind for tonight. At the meat counter I pursued the selection and was excited to find beautiful yellowfin tuna (1¼” thick steaks)  for only $10/lb. and that is all we needed! With the weather abnormally awesome today (66 and sunny – in Michigan) I quickly decided on grilled tuna with a citrus pepper crust, lemon garlic broccoli, and couscous. I also came across shishito peppers in the produce section and decided that they would make a great appetizer. 

I started by making the citrus pepper marinade/crust by zesting ½ of an orange, lemon, and lime and adding the juice from the lemon and lime halves. (I always cut the end off the lemon so it juices better.) 

  
I then chopped the leaves of a few sprigs of parsley and a sprig of basil that I had on hand. 

    
I added a very generous amount of pepper, about ½ teaspoon of coarse salt and two very large cloves of garlic, then covered the mix with olive oil (1-2 Tbsp.).

      
Then I patted the tuna dry with paper towels and coated them with the marinade and set them aside. (You need to wait at least 20 minutes, but can set them in the fridge for up to an hour.)

  
I also cleaned the peppers and the broccoli. 

  
The peppers are simple, cook them in hot oil over medium heat until they blister, ~3-5 minutes. When they are done, drain them briefly on paper towels, squeeze fresh lemon (¼ lemon/pound) on them, and sprinkle them with coarse sea salt. (YUM!!! This was inspired by a dish at The Sardine Room in Plymouth.) 

          


While we had our tasty appetizer, I was heating the grill. 

After our appetizer I started the couscous and broccoli, adding the lemon to the broccoli after 5 minutes and with only 5 minutes left on the couscous I started the tuna on the hot grill. 

        

  
The tuna should be served rare, so it only takes 2½ minutes per side. After the first side, I added the garlic to the broccoli. 

  
All was perfect. 

No Recipe Grill

We spent Father’s Day at my in-laws playing in the pool. Knowing this was the plan I did a quick trip to the grocery store for grillables. I was planning on surf and turf with shrimp and flank steak, but whole beef tenderloin was cheaper per pound so I decided on that instead. I made coarse cubes with all of the trimmings and froze several 4-6 ounce filets. The trimmings I seasoned with olive oil, salt, and pepper. The shrimp went into a separate bowl with juice of 2 limes, a couple cloves of garlic, ~⅓ of a seeded Serrano, and olive oil.


Before cooking I shucked the corn and put olive oil, salt, and pepper on green onions, zucchini, and potatoes.


The potatoes went in the grill first over high heat for about 20 minutes.


Once the potatoes were tender I moved those up and put the zucchini and corn on the grill.


With good grill marks on the zucchini I pulled off the veggies and put on the proteins.


They only took about 5 minutes; and the onions that I added last only took 2.


Earlier in the day I made a herbed garlic olive oil; when the oil is hot I added a couple of smashed cloves of garlic and cooked it until golden, then I removed it from the heat and added chopped basil, mint, and chives.


I grilled pita bread just to get grill marks and then brushed them with the oil and ground on coarse salt.


Perfect dinner.


Happy Father’s Day to all the dads out there.

Steak Two Ways

I did mention on Sunday that the weekend was busy and the week wasn’t looking any better. When I got home from the soccer tournament I made my list and set to work. 


By the time I got to the grocery checkout it was already 5:30, but we still sat down to eat with my in-laws at 6:45. My MIL agreed to bring salad, bread, and dessert, so I set to work on the meal. When making my list I knew that it would need to be quick, and once I landed on steak I knew that it would also cover two meals. 

When I cook grilled steak, I like to cook the entire meal on the grill so that I can watch it all and make sure nothing over cooks. At the grocery store, the steak, asparagus, and potatoes, became flat-iron steak, baby zucchini, and baby redskins, along with all my other shopping. 

As soon as I got home I set to trimming the steak and I also made sure to pound on it with a meat mallet a bit to make sure it was even. I prefer to let flat iron and flank steak marinate for 24 hours, but with only an hour I rubbed it with olive oil, salt, pepper, garlic powder, and a blend from our local market and allowed it to sit at room temperature (yes this is safe!).


Then I moved onto the potatoes and after washing them I drizzled them with olive oil, salt, pepper, and white vinegar. 


Lastly, I clean the zucchini, trimmed the ends and again drizzled with olive oil, salt, and pepper. (Sense a theme here? Simple seasoning is wonderful and allows the flavor of the food to come through.)


The potatoes take the longest time to cook (about 30 minutes on med-high) so those went on the grill first at 6:10. 


After turning the potatoes a few times I put the zucchini and steak on at 6:30. 


Everything came off of the grill at 6:40 and I put it under my UV lamp to keep it warm while we had our salad. 


After salad, I sliced the steak, drizzled it with balsamic glaze and served. 


I knew that Wednesday was no less crazy so I packed up the rest of the steak. On Wednesday I cut it into small pieces and tossed it in a hot skillet with a bit of olive oil, chili powder, and cumin for tacos.