Quinoa with Charred Kale and Peppers

Quinoa, kale, red peppers, purple onion, black beans all with a splash of lemon vinaigrette is so tasty that the health aspects are almost beside the point. Great served slightly warm, room temperature or chilled. A colorful, dynamic side for any grilled entree or serve as a main dish for lunch.

Quinoa with Charred Kale and Peppers
6 large kale leaves
1 large red bell pepper
1 tablespoon olive oil
1 1/2 cup cooked quinoa
1/2 cup cooked black beans
1/3 cup diced purple onion
Lemon Mustard Vinaigrette
Turn on grill to medium high. Rinse kale and cut red pepper in half lengthwise, remove seeds and ribs. Rub oil on inside and outside of pepper. Drizzle remaining oil on kale. Place red pepper on grill, cut side up. Shut grill cover and cook for 3 minutes. Open grill and turn peppers over. Add kale leaves to grill. Close grill and cook for about 90 seconds. Turn kale and cook another minute. Remove veggies from grill, allowing them to cool enough to handle. In a serving bowl, mix quinoa, beans and onion. Roughly chop kale and red peppers, discarding large tough stems from kale. Add to bowl. Pour vinaigrette over all, toss and serve.

Hints: I don't peel the charred skin off the peppers, their flesh is still fairly firm but you could cook them longer to soften them up if you prefer that texture, in that case I would remove the charred skin. This would be a great time to use smoked salt instead of regular salt in the vinaigrette.

The charred, smokey taste is really great for a grilling party. My favorite thing about summer is all the great produce available. Enjoy yourselves this summer!

Black Mole on Grilled Chicken Tacos

Sauces are what set meals apart. A simple sauce can make a huge difference in the level of enjoyment derived from eating. Although not "simple" this mole is pretty easy to put together, you may need to shop for some of the ingredients ahead of time but technically, it is quite easy -- soak, blend, cook. Some moles can require three dozen or more ingredients. Not this one. But as always, treat it as a beginning point to your own creativity. Let me know how you tweak it to make it your own.

Black Mole
3 ounces dried chilies, at least 1 ounce needs to be black chilies
4 cup hot water
1 large or 2 small garlic cloves
1/2 teaspoon salt
2 tablespoons canola oil
1/4 cup dried cherries
2 tablespoons pepitas (pumpkin seeds)
1/2 teaspoon coriander
1/2 teaspoon hickory smoked salt (or 1/2 teaspoon salt and 1/2 teaspoon liquid smoke)
2/3 cup very dark chocolate chunks or chips (about 68% cacoa)
In a glass bowl, cover chilies with hot water and soak for 20 minutes. Remove one pod at a time and split lengthwise, removing and discarding stem and seeds. Place chili flesh in a blender container. repeat with remaining chilies. Add garlic clove, oil, salt, cherries and pepitas. Strain 1/2 to 3/4 cup of the soaking liquid and add to blender. Blend on high until very smooth, about 2 minutes. Pour into a small sauce pan and place on medium high heat. Stir in coriander and smoked salt. Add chocolate and reduce heat to medium. Stir constantly until chocolate is melted. Add more of the strained soaking liquid if you want to thin it out. Serve hot in and over chicken tacos.

Grilled Chicken for Tacos
1 1/2 to 2 pounds boneless skinless chicken breasts
3/4 cup fresh lime juice
1 tablespoon lime zest
1/3 cup olive oil
1 teaspoon hickory smoked salt (or plain salt plus 1/2 teaspoon liquid smoke)
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon coriander
Pat chicken dry with paper toweling. In a large glass bowl, mix remaining ingredients well. Place chicken in the marinade and turn to coat completely. Allow to marinade for at least 1/2 hour. Heat grill to medium high heat. Place chicken on grill and close lid. Reduce heat to medium and cook for 4 to 6 minutes. Turn chicken and cook another 4 to 6 minutes or until cooked all the way through but still juicy. Remove from grill and allow to rest for several minutes. Boil marinade in a small sauce pan until reduced by half. Slice chicken into thin strips across the grain, toss with cooked marinade and serve hot.

 

Hints: I grilled red bell peppers and onion slices rubbed with a bit of olive oil at the same time I grilled the chicken, then sliced them up and served them in the tacos. We also had some guacamole, cheese, lettuce and black beans. This was good on both flour and corn tortillas but could be served in a bowl as a stew. Some people ate it on the lettuce as a salad without any tortillas. All very good options. When making the mole, be sure to blend the chilies thoroughly so that the skins are well incorporated. You can use plain water instead of the soaking water for a less spicy taste. Use boneless skinless chicken thighs instead of the breasts if you wish. This mole is also fabulous with tamales.

The complexity of flavor in the mole is wonderful. The chicken and beans take it very well. I love Mexican food when it is made with fresh, wholesome, healthy ingredients. But I have to admit that I also love it when it is not so healthy. I love the spicy hotness, the mellow corn, the deep, rich flavor profiles that abound in great Mexican cuisine. All regions, all the time. What is your favorite Mexican dish?

Grilled Curry Cauliflower

The Grill is out! Here we go...I grilled some sausages and cooked the cauliflower at the same time. Add a salad and there's dinner!

Grilled Curry Cauliflower
1 head cauliflower
2 tablespoons olive oil
1 to 1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Clean the cauliflower. Slice thru the whole head at 1/4 inch intervals. Break or cut into smaller pieces. Pour half the oil in a 8x12 inch disposable aluminum pan. Add the cauliflower and top with the remaining oil. Sprinkle the curry, salt and pepper on the cauliflower and toss. Place pan on a medium hot grill and close the lid. Cook for 6 or 7 minutes and then toss again. Cook another 5 minutes with the lid down. With tongs, place some of the largest pieces directly on the grill for 1 minute and turn to cook another minute. This will add some char to the dish. Return the charred pieces to the pan and serve hot.

 

Hints: If you have a larger head of cauliflower, use more curry powder (salt and pepper too). If the head is smaller, use less. Char the large pieces, the ones that won't fall thru the grill grate, then add back and mix into the rest of the cauliflower to spread the charred flavor.

Grilling is one of my favorite things associated with Summer. Doing a whole dinner quickly on the grill is a great way to maximize flavor gained and minimize time expended.

Grilled Spuds!

Just in time for your 4th of July celebration, a potato dish that you can grill along with your chicken or steaks. This recipe will work year round in the oven as well.

Grilled Baked Potatoes
4 medium baking potatoes
1/4 cup butter, softened
1 tablespoon dehydrated onion flakes
1 teaspoon beef stock paste
foil sheets for wrapping
Heat grill to medium. Scrub potatoes and slice each into 5 pieces. Place on foil sheets. Mix remaining ingredients in a small bowl until thoroughly combined. Spread about a teaspoon of the butter mixture between the slices of potato and wrap tightly with foil, sealing the foil by folding it over on itself. place potatoes on an upper grill rack if you have one, close the lid on the grill and cook about 40 minutes, turning once. If there is no upper rack or no lid, cook about 50 minutes and turn 3 or 4 times.

Hints: Check out my previous post on an herb version of this potato. Baking potatoes work best in this dish, but you can substitute new potatoes. Sometimes the butter mixture will be enough for 6 smaller potatoes. A decadent addition is bacon bits in the butter mixture. Check to make sure they are not charring on the bottom, turning them is important. They will cook faster if the heat is high. Watch them carefully to avoid drying out and charring. Double wrap if you are worried about it.

I tried cooking frozen waffle cut french fries on a screen pan on my grill and they turned out quite well, they are good if you are grilling a burger.  Potato salad is great for picnics...look for a recipe soon...but for summer steak and potatoes, these are tops. Idaho potatoes are one of life's great pleasures, baked, boiled, fried, mashed, scalloped or grilled, I love 'em!

Beef Steak Served in Lettuce Cups

Beef is a natural for grilling. I think you will like these quick and easy steak filled lettuce cups this summer season. Change them up with your favorite condiments.

Peppered Flank Steak in Lettuce Cups
1 pound flank steak
1/2 to 3/4 teaspoon salt
1 teaspoon pepper
1 head romaine lettuce, trimmed and rinsed
1 avocado, sliced
1 cup grape tomatoes, quartered
1/2 cup finely diced purple onion
2/3 cup blue cheese dressing
Place beef on a plate and sprinkle both sides with salt and pepper. Allow to come to room temperature. Heat outdoor grill to high. Place steak on grill and immediately turn heat to medium. Close lid on grill and let cook for 3 minutes. Raise lid and turn steak. Cook for another 2 minutes with lid down for medium doneness. Remove steak from grill, cover lightly with foil and allow to rest for 5 or 6 minutes. With a sharp knife slice beef across the grain in thin strips. Serve warm in lettuce cups with toppings. Serves 4 to 6 as a main course.

Hints: Peppered flank steak can be served in tortillas with salsa etc. as well. It is also great with steak sauce and a side of garlic mashed potatoes if you like it that way. If you don't care for the peppered flavor, just reduce the pepper by half. Use the middle to small leaves of the romaine for this dish--save the large ones for a salad another meal. I like Light House Lite Blue Cheese dressing for this, use your favorite brand or make a quick home made dressing that your family likes.

I think the very best part of Summer is my outdoor grill. Meat, poultry, fish, veggies and breads all taste wonderful and are so much fun to cook on the BBQ! Most dishes cooked on a grill fit in the quick and easy category, and who doesn't love that in the Summer?

Skewered!

I love grilling on skewers! The combos are always intriguing. Add some fresh pineapple to this one if you've got it around--

 Pork and Veggie Skewers
 1 lb pork tenderloin
1/2 cup fresh lime juice
1/4 cup plus 1 tablespoon extra virgin olive oil
1 1/2 teaspoon salt, divided
1/2 teaspoon dry oregano leaves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/2 of a large purple onion
1 orange or yellow bell pepper
1/2 cup white grape juice
2 tablespoons butter
Cut pork into 1 to 1 1/2 inch chunks. In a glass dish mix together lime juice, 1/4 cup olive oil, 1 teaspoon salt, oregano, cumin, black pepper and chili powder. Submerge pork chunks into marinade, cover and allow to stand at least 30 minutes  in the refrigerator. Heat outdoor grill to medium high. Peel purple onion and cut 2 inch pieces from each layer. Seed bell pepper and cut into 2 inch pieces as well.  Sprinkle veggies with 1 tablespoon olive oil and 1/2 teaspoon salt then toss to coat. Thread skewers alternating pork, peppers and onions. Reserve marinade. Grill skewers 3 or 4 minutes then turn 180 degrees and grill an additional 3 or 4 minutes or until pork chunks are cooked through. Remove from grill, cover and allow to rest 5 or 10 minutes. Meanwhile, place reserved marinade and grape juice in a sauce pan and bring to a boil. Continue to boil for 4 minutes or until reduced by about half. Remove from heat and gently whisk in butter. Taste and adjust seasonings. Serve sauce along side pork skewers. Serves 4.

Hints: When threading skewers, don't pack them too tightly or the components will not cook evenly. Use metal or soaked bamboo skewers (soak for 30 minutes in water). You can serve the meal on the skewers or you can slide the meat and veggies off onto a serving platter. Be sure to remove the sauce from the heat prior to whisking in the butter or it may separate into an oily top layer. You can substitute another juice for the white grape or use chicken stock or plain water--according to your taste. Salt may or may not need to be added at the end.

Sophie had some friends over for dinner and I made these skewers with a couscous pilaf and a simple fruit salad--we all really enjoyed ourselves. It was a fast but tasty meal and left time to make s'mores!

Viva Fajitas!

Chicken Fajitas
1 cup lime fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup chopped cilantro
1 teaspoon kosher salt
1 teaspoon chopped garlic
1 teaspoon lime zest
1/2 teaspoon freshly ground black pepper
2 lbs boneless, skinless chicken breasts
1 1/2 cups thinly sliced sweet onion
1 1/2 cups thinly sliced bell pepper
10 to 12 flour tortillas, wrapped tightly in 2 foil packets
Salsa, shredded lettuce, sour cream, grated cheddar cheese, avocado, black beans
 Mix lime juice, oil, cilantro, salt, garlic, zest and pepper together in a glass dish. Place chicken into mixture and submerge each piece. Add vegetables and toss everything together. Cover and allow to marinate for at least 30 minutes in the refrigerator. Heat outdoor grill to a high temperature. Place sealed foil packets of tortillas in a cooler area of grill (ie: top shelf or corner). Grill chicken for about 4 minutes on each side or until the middle is no longer pink but the chicken is still juicy. Remove chicken from grill, cover with foil and allow to sit for 5 minutes so juices will set. Remove packets of tortillas and keep warm as well. Meanwhile, indoors, heat a large skillet over medium high heat. When pan is hot, put in onions and peppers along with all the marinade. Cook, stirring frequently for about 8 minutes or until marinade has cooked off and veggies are tender.  To serve, slice chicken crosswise into thin strips, serve with warm tortillas, veggies and listed condiments.

Hints: Fresh lime juice is the only way to go here. If you don't have peppers, just increase the onions. Good tortillas make a big difference; homemade ones are fabulous if you have the time. You can use beef steak to marinate instead of chicken--I like flank steaks or skirt steaks. Cut these very thin on the cross grain after grilling. Salmon is also a real treat prepared this way. I have never tried pork (or buffalo or elk) but I bet that would be good, too!

I like these fajitas better than any I've had; they are more tender and terrifically limey. I made them up to suit my tastes exactly--you should adjust the recipe to suit your tastes exactly!

Grilled Pizza

One last ditch effort at using my outdoor grill this season--although I have been known to clear away the snow to do a pork roast outside. So these individual pizzas can be on the menu year round--it will just take longer to heat the grill up when the outside temps are below freezing.

Pizza Crust Dough

1 ½ cups warm water

2 teaspoons rapid rise yeast

1 tablespoon malted milk powder

1 tablespoon honey

1 teaspoon sea salt

3 ½ cups bread flour

Place water in a mixing bowl. Add yeast, malt powder, honey and salt. Allow yeast to begin growing for a minute or two. Add flour using dough hooks and knead for several minutes, using additional flour if needed to make an elastic, smooth dough. Allow dough to rise about 20 minutes. Heat outdoor grill to high (400 to 450 degrees) Punch down dough and separate into eighths. Roll each eighth into a 10 or 12 inch round and place on a cornmeal covered tray. When grill is hot, place each round directly onto grill rack and cover with grill lid. Cook for about 45 seconds. Remove crusts from grill and place cooked side up back onto cornmeal covered tray.

Individual Pizzas

Crusts, cooked on one side only (as above)

Olive oil

Red sauce (see “Fillipo Magistro” blog), or barbeque sauce or pesto

Meats: pepperoni, ham, sausage (browned and drained), cooked chicken or shrimp, Canadian bacon, etc.

Cheeses: pecorino ramano, parmasean, mozzerella, feta , etc.

Veggies: peppers, tomatoes, mushrooms, eggplant, artichoke hearts, red onions or    shallots, olives, pine nuts, etc.

Heat outdoor grill to about 400 degrees. Assemble pizzas by spreading a small amount of olive oil on cooked side of crust. Then top with red sauce (barbeque sauce, pesto), meats, cheeses and veggies. Cook by shutting down burners on one side of grill, placing pizza on grill rack over burners that are off. Shut grill cover and allow to cook until cheese melts and bottom of crust is browned. Remove from grill and serve immediately.

Hints: It took me several times to understand how important it is to cook the final pizzas over indirect heat. Otherwise the bottoms get burnt or the cheese doesn't melt. My grill runs off of a natural gas pipeline but you could do these just as well with charcoal, (however you really do need a grill with a cover). Choose a variety of toppings for your guests so that everyone gets just what they like. Be sure to have some crushed red pepper flakes at the table.

This crust recipe is a take off of "Worlds Best Breadsticks" -- a recipe that I got years ago from Ralph Downs, my dad's best friend from the time they were 11 years old. He also gave me a great recipe for buttermilk scones that I still use. Both Ralph and his wife, Trudie, have fed me great dishes over the years. Thanks! 

Fiesta Salad

This is an adaptation of a recipe my sister-in-law Sandi shared with the family from A Pinch of Salt Lake. I have adjusted it through the years. This version is the best one so far. It is a terrific summer salad but we like it so much that I make it year round with hot house tomatoes and frozen corn. Super with any Mexican or Tex-Mex main dish. Great stand alone main dish salad as well.

Fiesta Salad

2 cups diced tomatoes
1 1/2 cups diced clementine sections (about 4 clementines)
1 cup roasted* corn kernals (about 2 cobs)
1/2 cup finely diced purple onion
1 large avocado, diced
1/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon each lime zest and clementine zest
1/4 teaspoon sea salt, (or to taste)

Place first 6 ingredients in a glass or plastic bowl. Mix remaining ingredients in a glass dish and whisk with a fork. Pour dressing over salad and toss well. Chill for an hour or so to blend flavors. Taste for salt. Can serve over a bed of mixed greens if desired. (Great the next day too because flavors have blended even more.)

*Roast corn by pulling back husks to remove silk, then replace the husks. Soak corn for at least 20 minutes by submersing in cold water and weighing down with a heavy dish. Heat out door grill to about 400 degrees. Place corn on grill rack close to heat source, close grill cover and cook for 8 minutes. Turn corn over and cook an additional 8 minutes. Allow to cool slightly and remove husks. Serve immediately with butter, salt and pepper. ( I use left over corn for the Fiesta Salad the next day.)

You can also use toasted corn--to a hot non-stick skillet add frozen corn; cook stirring occasionally until kernels brown and begin bouncing or "popping". Cool completely then proceed with salad.

Grilled Pork Tenderloin

Pork Tenderloin w/ Sage and Rosemary Rub*note: all herb measurements are approximate.
2 to 3 pounds pork tenderloin
2 tablespoons dry rosemary leaves
2 tablespoons ground sage
1 tablespoon dry mustard
1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Turn your outdoor grill on to high. (Or get the charcoals going.) Mix the rub together on a platter. Coat the pork loin thoroughly, pushing the rub mixture into the meat with your fingers. Let sit for 15 minutes or so. When grill is hot (400 to 450 degrees), place meat on grill rack close to flame and sear one side of loin with grill cover down for 3 or 4 minutes. Turn loin over and insert a meat thermometer into the thickest part of the meat. Turn heat down to medium. Cover grill and cook for 7 or 8 minutes. Then begin checking internal temperature. Remove pork when reading is at 145 degrees. Let meat rest about 10 minutes, then slice about 3/4 inch thick to serve.

A sage flavored browned butter sauce is great with this meat.

Sage Browned Butter Sauce
1/2 cup butter
3 to 4 teaspoons fresh sage cut into slivers (or 1 to 2 teaspoons ground sage)
1 to 2 tablespoon white balsamic vinegar
Cook butter over medium heat until melted, foamy and nicely browned. Whisk in the sage and remove from heat. Then whisk in the vinegar. Spoon over sliced tenderloin to serve.

(Also an excellent sauce for vegetables, butternut squash ravioli, chicken or turkey.)

Hints: I buy the pork tenderloins at Costco; they are the Swift brand and come in a package of two. I usually have a few on hand in my freezer. A good meat thermometer really helps to get the meat done but not dry. If using an instant read type, don't leave it in the meat while cooking. During the resting time after removal from the heat source, the temperature will continue to rise and the juices will settle down into the meat, leaving it perfectly cooked and juicy. The rub also works well for pork chops and chicken or turkey cutlets. The fresh sage in the browned butter sauce will crisp up as soon as it hits the butter so be sure to remove from the heat to avoid burning it. Any herb or combo of herbs can be used in a browned butter sauce. And the acid can come from any flavor vinegar or citrus juice. Find the combo you like best for different dishes.

My friend Katie and I came up with this rub one Saturday while we were practicing intuitive cooking. We thought of flavors we liked and experimented freely. This one turned out really well. That same day we also had a barbecue flavored rub that may be on this blog another day. I would encourage everyone to experiment with intuitive cooking as often as they can---there is a lot to gain and very little to lose usually. I believe cooking should be tailored to your own tastes and time and methods. Have fun and enjoy yourself!