Grilled Potato BLT Salad with Blue Cheese Dressing

As evidenced by the archives of my blog, we eat tons of salads in the summer.  I can't get enough of my chopped summer veggie grilled salad, a classic caprese, watermelon feta salad, basic caesar, and everything in between.  And now I have this amazing salad to add to the rotation.

I first made this salad over Memorial Day weekend, and I served it as a side dish to grilled New York Strips.  Wouldn't you know, I all but ignored my perfectly cooked steak, and just totally devoured this salad instead!  I continued the obsession all summer long, making this for lunches quite often, and it makes for a wonderful dinner as well.  I've never made a salad with two dressings, but the combination of the light vinaigrette and the drizzle of rich blue cheese dressing works so well.  The bracing vinaigrette is mellowed by the blue cheese, and the pungent blue cheese is sharpened by the vinaigrette.  Love all around.

I have this bad habit of "remembering" what I need for recipes I've made in the past, and instead of checking the actual source, I just buy what I think I need.  Unsurprisingly, this leaves me short of ingredients quite often, but I've gotten pretty good at improvising.  Last time I made this, I was out of sour cream and buttermilk, and I used Mexican crema and mayonnaise instead with no ill effects.  It's also forgiving for the herbs;  scallions or grated onion work well in place of the chives, or add basil or parsley to the dressing or vinaigrette as well.  You can roast the potatoes instead of grilling, and grilled zucchini is a great addition too.  Basically, this is a super forgiving and adaptable salad, so feel free to take your own liberties with the recipe/  And should you have any potatoes leftover, they are ridiculously addictive dipped into the blue cheese dressing.

Grilled Potato BLT Salad with Blue Cheese Dressing
adapted from Fine Cooking, June/July 2016

There are several components to this salad, but they are all really easy and it comes together quite quickly, especially if you prep the dressing and vinaigrette ahead of time.

Blue Cheese Dressing

• 2 oz blue cheese, crumbled (about 1/2 cup)
• 1/4 cup sour cream, plain yogurt, or mayonnaise
• 1/4 cup buttermilk, creme fraiche, or crema
• 1 tsp chopped dill
• 1 tsp snipped fresh chives
• 1/2 tsp red wine vinegar
• dash of hot sauce
• kosher salt and freshly ground black pepper

For the Vinaigrette

• 1/2 cup red wine vinegar
• 1 small shallot, minced
• 1/2 tsp Dijon mustard
• 2/3 cup extra-virgin olive oil
• kosher salt and black pepper

For the Salad

• 2 lb fingerling potatoes, halved lengthwise, or quartered if very large
• kosher salt
• 24 cherry tomatoes, halved
• freshly ground black pepper
• 1 head of iceberg lettuce, quartered and very thinly sliced (or 2 romaine hearts, halved and thinly sliced)
• 1/2 cup thinly sliced fresh basil
• 6 oz thick-sliced bacon, cooked and crumbled

Prepare your grill to cook at medium-high heat.  

Make the dressing:  In a medium bowl, whisk together the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and hot sauce.  Taste and season with salt and pepper.  Cover and set aside.

Make the vinaigrette:  In a mason jar, combine the vinegar, shallot, and mustard.  Shake well to combine.  Add the oil and shake again, then season to taste with salt and pepper.

Cook the potatoes and make the salad:  Put the potatoes in a medium saucepan and cover with 1 inch of water.  Season with 2 Tbs salt, and bring to a boil over medium high heat.  Boil for 3 minutes, then drain the potatoes in a large colander and rinse with cool water.  

Spread the potatoes on a rimmed baking sheet to completely cool and dry until you're ready to grill.  They can sit for up to 2 hours at room temperature, or up to 8 hours, covered in the refrigerator.

Meanwhile, toss the cherry tomatoes with 1/4 cup of the vinaigrette, 1/2 tsp salt, and 1/2 tsp pepper and set aside.

Toss the potatoes with 1/4 cup of the vinaigrette, 1 tsp salt, and 1/2 tsp pepper.  Grill the potatoes, turning once, for about 3-4 minutes per side, or until they are tender throughout and nicely marked.  Taste and season with additional salt if needed.

In a large bowl, combine the lettuce with basil and about 1/2 cup of the vinaigrette.  Divide evenly among plates and top with potatoes, tomatoes, and bacon, and drizzle with the blue cheese dressing.  Serve.

Cola-Grilled Flank Steak with Fritos Chilaquiles

Do you need a minute here?  A minute to process this?  It's crazy, I know.  When I told Joey what I was making for dinner, he asked if it was a "gas station food challenge." It was not. But what it was, was an irresistible recipe that I couldn't stop thinking and daydreaming about from the moment I saw it.  I have a not-so-secret love of Fritos, so Fritos, cooked in salsa?  Uh, yeah.  Sounds right up my alley.

This was a really fun dinner, and one that I would actually love to serve to company.  How kitschy  and cute is this?  A big platter of Fritos cooked in salsa, topped with a sweet and spicy grilled steak?  It's a little out there, but in the best way possible.  What a conversation starter this dinner is!

Because this is from Food and Wine, they give a wine pairing recommendation, but I'm hard pressed to serve this with anything other than a jack and coke or a forty of beer. ;)

 

Cola-Grilled Flank Steak with Fritos Chilaquiles
adapted from Food and Wine
serves 4 to 6

• 4 cups of coca-cola, preferably made with cane sugar (instead of HFCS)
• 1 Tbs This green curry paste
• 1 jalapeño chiles, thinly sliced
• 1 1/2 lbs flank steak, trimmed and cut lengthwise and crosswise to make 4 steaks
• 1 Tbs canola oil, plus more for brushing
• kosher salt and freshly ground black pepper
• 2 cups salsa verde
• 8 oz Fritos, divided
• 1/2 cup chopped fresh cilantro
• 2 avocados, diced
• 3 Tbs Cotija or queso fresco cheese
• lime wedges

In a 9x13 inch baking dish, whisk the coke with the green curry paste and jalapeños.  Add the flank steaks and turn them several times to thoroughly coat them with the marinade. Allow to stand at room temperature for 30 minutes.  

Meanwhile, light and prepare the grill.  

Remove the steaks from the marinade and brush with oil and season generously with salt and pepper.  Grill, turning once, until medium-rarre, about 6 to 8 minutes total.  Transfer to a cutting board, tent loosely with foil, and allow rest for 10 minutues.

As the steaks rest, prepare the chilaquiles.  

Heat 1 tablespoon of the oil in a large skillet over medium heat.  Add the salsa verde and bring to a simmer.  Cook until slightly reduced and thickened, about 4 minutes.  Add half of the fritos and cook, stirring constantly about 2 minutes.  Remove from heat, stir in the remaining fritos, along with 1/4 cup of the cilantro and half of the avocado and cheese.   Transfer the chilaquiles to a platter.

Sice the steak thinly across the grain, and arrange it over the chilaquiles, along with any accumulated juices.  Scatter the remaining avocado, cilantro, and cheese over top, and serve with lime wedges.

Grilled Shrimp and Summer Vegetable Panzanella

 

This summer has brought about a new family tradition.  On Friday evenings, we meet a few other neighborhood families at the pool, grill our dinner, and engage in general merriment with the kids.  It's something that I very much look forward to all week long.  Because I am who I am, I spend most of the week thinking about what we'll grill and eat, what cocktail I'll mix up, and what we'll eat for dessert.  Sometimes we go simple - burgers or hotdogs, chips, and watermelon.  Sometimes we go REALLY simple and order pizza.  And sometimes I get inspired and end up creating one of my favorite dinners of the summer.

Obviously I'm talking about this salad.  I planned to use my favorite recipe for grilled shrimp, and serve it alongside a simplified zucchini and corn salad, along with some grilled garlic bread.  In a moment of inspiration, I turned it into a grilled shrimp and bread salad.  I was so excited and enamored with the final dish that I made it again a few days later.

This was not only a big hit with Joey and me, but it was a huge hit with the kids as well .  They were especially obsessed with the grilled shrimp and bread, and couldn't get enough.

I have revamped and remixed my chopped summer veggie salad in several ways, spanning numerous cuisines and seasons, but this may be my favorite yet.  When I've made this, I just keep it to the veggies, shrimp, and bread, and leave out the grilled romaine.  I certainly think it would be a great addition though!  If you're looking for a side for this salad, I'd recommend that you keep it simple - a plate of sliced tomato with salt and pepper is perfection here!

Here's to summer grilling and dinner at the pool!

Grilled Shrimp and Summer Veggie Panzanella

Herb-Grilled Shrimp
adapted from Ina Garten

• 1 1/2 lbs large shrimp, peeled and deveined, but tails left on
• 3 cloves garlic, minced
• 1 medium yellow onion, minced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh black pepper
• pinch of red pepper flakes
• 1/4 cup olive oil
• 1 lemon, juiced

Combine all the ingredients and toss to coat the shrimp.  Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.
Summer Vegetable and Grilled Bread Salad

• 1/3 cup extra virgin olive oil, plus more for dressing
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• zest of half a lemon
• 2 ears corn, husk and silks removed
• 3 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
• 6-8 slices baguette or other crusty bread (I used a roasted garlic loaf and it was really really good!)
• 2 Tbs chopped fresh basil
• 1/2 cup crumbled feta cheese (about 2 oz)

Prepare the grill to cook at medium-high heat.  Allow to preheat at least 15 to 20 minutes.

Meanwhile, whisk together the oil, garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, lemon zest, and red pepper flakes.

Brush the zucchini, bread slices, and corn with the oil mixture. Reserve the remaining oil mixture to use for the dressing.

Clean the cooking grate, then place the zucchini, corn, and bread slices on the grill.  

For the corn, grill, turning every 2 to 3 minutes, until the kernels are lightly charred all over, about 10 minutes total.

For the zucchini, grill it until it is well-browned and tender (but not mushy), about 4 to 5 minutes per side.

For the bread, grill it 1 to 2 minutes per side, or until it is lightly charred.

Meanwhile, prepare the dressing.  Add enough oil to the remaining oil-garlic-pepper mixture to reach a volume of 1/4 cup, then whisk in the lemon juice.  Taste and season with salt and pepper as needed.

Prepare grill. 

 Thread the shrimp on skewers.

Grill the shrimp for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.  Remove from the grill and cover lightly with foil as you prepare the rest of the salad.

Once everything is off the grill, begin building the salad.    Cut the kernels off the corn and add them to a large bowl.  Cut the zucchini crosswise into 1/2 inch-thick slices, and add those as well.  Slice or tear the bread into bite-sized pieces.  Crumble the feta into the bowl, and top with the chopped basil.  Drizzle the dressing over the top, then toss well to combine.  

Divide among plates, then lightly sprinkle each serving with salt and freshly ground pepper.  Top each serving with several shrimp, and serve.

Grilled BLT Tostadas

My favorite summer meal is a simple one:  a BLT sandwich, watermelon, and chips.  Because I love the BLT combo so much, I like to try out different variations and vehicles for the B, the L, and the T.  Thus, when a mexican-inspired BLT was brought to my attention, I'm pretty sure I gasped aloud and headed straight into my kitchen to whip it up.

This ingenious dish comes from none other than the Mexican food genius himself, Rick Bayless.  So it comes as no surprise that it is absolutely amazing and out of this world good.  These are also super quick and easy, which is another requirement for an ideal summer meal.  

 

Corn tortillas are brushed with bacon fat (yes!), then quickly grilled to crisp them up.  You slather them with an avocado-lime cream sauce, then top with tomatoes, crumbled bacon, and cilantro.  Finish with a sprinkle of salt and a squeeze of fresh lime juice, and you have Mexican BLT perfection.  I served these with grilled Mexican street corn, watermelon slices, and of course watermelon margaritas.  No Mexican summer meal is complete without those!  This was one of my favorite dinners of the summer, and one I'll for sure be making many times before fall!

The avocado cream sauce makes more than you'll likely need, but you can store it for a few nights in the refrigerator (just know it may discolor a bit).  The leftovers are great for making… more BLT tostadas, proper BLTs, or just using as a dip for veggies or tortilla chips.

 

Grilled BLT Tostadas

adapted from More Mexican Everyday, by Rick Bayless

serves 4 to 6

• 12 corn tortillas
• 1 cup Mexican crema* 
• juice of 1/2 lime, plus more for serving
• 1/2 jalapeño, seeds and ribs removed
• 1/4 cup chopped cilantro, plus more for garnish
• 1/2 an avocado, roughly chopped
• salt
• 6-8 slices thick-cut bacon, cut cross-wise into 1/2 inch pieces
• 1 lb heirloom tomatoes

Prepare the grill to medium-high heat.

Meanwhile, lay the tortillas in a single layer and let them dry for about 30 minutes.  This will help them crisp up on the grill, rather than fall apart.

As the tortillas dry, combine the cream, lime juice, jalapeño, cilantro, avocado, and 1/4 tsp salt in a food processor or blender.  Puree until the mixture is smooth and creamy.  Taste and adjust the lime juice and salt to your preference.  Scrape the cream sauce into a bowl, cover, and set aside.

Cook the bacon in a large skillet, stirring often, until it is crispy and browned.  Use a slotted spoon to remove it from the skillet and drain on a paper towel-lined plate.  Pour the fat into a small heatproof bowl and set aside.

Core the tomatoes.  Choose one tomato (probably the largest) to slice, and slice into 1/2-inch slices.  Seed and chop the rest of the tomatoes.  

Brush the tortillas on both sides with the reserved bacon fat.  Transfer them to the grill and cook, turning and rotating every 30 seconds or so, until the tortillas are golden brown and crisp.  This will probably take 5 to 10 minutes.  

Remove the tortillas to a serving platter, and spread each one with  avocado sauce.  Top with the sliced tomato, and sprinkle with bacon, cilantro, and diced tomatoes.  Lightly sprinkle each tostada with salt, and a squeeze of lime juice.  Serve immediately.

*a half-and-half mixture of sour cream and mayonnaise can also be used here, but try and find crema if you can!  My local Kroger and Publix both carry it, for what that's worth!

Sweet Sriracha-Glazed Pork Skewers

"Sweet Sriracha Glaze" won me over with this one.  Once I read those words in the latest Cook's Illustrated, I was powerless; and I added them to my menu immediately.  But if you aren't one to be wooed by just a few words, I'll give you a few more reasons why you should add these skewers to your summer grilling repertoire.  They are super easy and low-maintenance, which minimizes indoor kitchen prep time, and maximizes outdoor fun time.  The recipe also calls for pork tenderloin, which is a healthy and relatively inexpensive cut of meat.  And finally, isn't it just more fun to eat food off a stick?

The combination of brown sugar and Sriracha chile sauce give the pork that super addictive and crave-worthy sweet heat.  The glaze is pretty fantastic, and I'm already envisioning many other ways to use it:  grilled shrimp, steak, chicken, or even brussels sprouts all sound pretty fantastic to me!

We grilled these for Memorial Day, and I also served them with grilled corn on the cob, these amazing broccoli rabe cheese toasts, and of course fresh watermelon.  As usual, I'm totally grill-obsessed, so be on the lookout for more grilled favorites soon!  Maybe I should change my blog name to Grilled Parsley?

Sweet Sriracha-Glazed Pork Skewers
adapted from Cook's Illustrated, May/June 2015
serves 4

• 2 pork tenderloins, trimmed and cut into 1-inch chunks
• 1 tsp kosher salt
• 3 Tbs packed brown sugar
• 2 Tbs Sriracha sauce
• 1 tsp cornstarch
• cooking spray

Toss the pork and salt together in a large mixing bowl and let sit at room temperature for 20 minutes.

Meanwhile, whisk together the brown sugar, Sriracha sauce, and cornstarch.

Prepare grill.

Set aside 2 tablespoons of the glaze, and add the rest to the pork, mixing well with a rubber spatula.

Thread the pork onto 4 to 5 12-inch metal skewers.  Spray both sides of the meat with the cooking spray.

Place the skewers on the grill and cook until well charred, about 3 to 4 minutes.  Use tongs to flip the skewers and brush with half the reserved glaze.  Grill an additional 2 minutes, flip the pork back to the original side, brush with the remaining glaze, and grill one more minute.

Transfer the skewers to a serving platter, tent loosely with aluminum foil, and let rest for 5 minutes before serving.

California-Style Turkey Burgers

It's mid-May and officially grilling season.  Yeah!  I make it my personal mission to cook dinner on the grill as much as I can throughout the week.  It turns cooking dinner from a chore into an event - drink in hand, the kids running around outside, hanging out with Joey on the deck… it makes my heart happy.  And then to enjoy a wonderful dinner?  Again, outside; again, drink in hand; again, the kids playing in the yard.  Perfection.

These burgers were a last-minute dinner decision.  I'd originally planned to make a different ground turkey recipe, but it was 70 degrees, sunny, and gorgeous outside.  What would YOU do in a situation like that?  The grill was just begging to be lit up.

So California-Style Turkey Burgers it was!  These are a pretty simple burger, amped up by loads of tasty toppings and an addictive sauce.  The patties are piled high with Monterey Jack cheese, avocado slices, sprouts (or in my case pea shoots, because I'm obsessed), and grilled red onion.  It's a great combination of textures and flavors, and these burgers have quickly skyrocketed to a favorite dinner in my house.

I threw some asparagus on the grill to serve alongside the burgers, but you can bet your britches that in the summer I'll be serving them with watermelon and grilled corn on the cob.

Have you dusted off your grill yet??

California-Style Turkey Burgers
adapted from ATK's Quick and Easy Grilling
makes 4 burgers

• 2 Tbs ketchup
• 2 Tbs mayonnaise
• 1/4 tsp smoked paprika
• 1 tsp pickle juice and/or relish
• 1 1/2 lbs ground turkey (NOT ground turkey breast)
• kosher salt and freshly ground black pepper
• vegetable oil
• 1 red onion, sliced into 1/4-inch rings
• 4 hamburger buns, split and brushed with oil
• 1 cup freshly grated Monterey Jack cheese (or pepperjack if you want a kick)
• 1 avocado, halved, pitted, and sliced
• 1/4 cup alfalfa sprouts or pea shoots

Prepare grill.

In a small bowl, whisk together the ketchup, mayonnaise, smoked paprika, and pickle juice/relish.  Set aside.

Shape the ground turkey into four 3/4-inch thick patties, and season both sides liberally with salt and pepper.  Brush the onion slices with oil and season with salt and pepper.

Grill the patties until browned and cooked through, 5 to 7 minutes per side.  Sprinkle each burger with the cheese during the last 2 minutes of cooking.  Transfer the burgers to a plate and tent with foil.  Meanwhile, grill the onions 3 to 4 minutes per side, or until softened.  Grill the buns 1 to 2 minutes, or until toasted.

To assemble the burgers, place the patties on the bun bottoms and top with the avocado, sprouts, and onions.  Spread about 1 tablespoon of sauce on the top bun, and serve.

BBQ Glazed Pork Tenderloin over Pimento Cheese Grits

 

Any southern lady worth her salt has a good recipe for pimento cheese in her back pocket.  Traditionalists hold strong to the idea that pimento cheese should be used only for dipping crackers and spreading on white bread.  I myself am a bit liberal when it comes to my pimento cheese consumption, and firmly believe that the sky's the limit!  I mean, I made pimento cheese macarons last year.   Clearly I'm no traditionalist.  So while pimento cheese grits aren't that out there, they are a fun spin on both grits and pimiento cheese -- two of my favorite southern delicacies.  And to top it with grilled and glazed pork tenderloin?  Pure southern perfection.

I'm imagining serving this at a dinner party.  Start with fried green tomatoes.  Serve grilled or cornmeal-crusted okra on the side.  And finish with an Arnold Palmer Layer Cake or Peach Cobbler.  To drink?  If you can find it, La Peche Mode, a peach saison by Three Taverns Brewery here in Atlanta.  This beer pairs perfectly with the spicy pork and creamy grits.

I realize that some parts of the country are still blanketed in snow, but please.  The minute you can, dust off your grill and make this dinner.  You'll be so happy, and I'll grant you all southerner cards for the day!

 

BBQ Glazed Pork Tenderloin over Pimento Cheese Grits

• 1 lb pork tenderloin, trimmed of excess fat
• 3 Tbs BBQ Spice Rub (recipe below)
• 1 Tbs canola oil
• 1/2 cup BBQ sauce
• 2 Tbs butter
• 1/2 cup chopped onion
• 2 cloves garlic
• 1/4 tsp dry mustard powder
• 1/8 tsp cayenne pepper
• kosher salt and freshly ground black pepper
• 1 cup stone-ground grits
• 2 cups water
• 2 cups milk
• 1 1/2 cups extra sharp cheddar cheese
• 4 oz diced pimentos, drained (or 1/2 roasted red pepper, diced)
• 2 Tbs heavy cream or half and half

Prepare the grill to cook over medium-high heat.  Brush the grates with cooking oil.

In a small bowl, combine the BBQ spice rub and the canola oil to form a paste.  Rub over the pork tenderloin.

Place on the grill and cook, turning every 4-5 minutes, until the meat registers 140 degrees in the center.  For the last 5-6 minutes, brush with the bbq sauce.  Remove the tenderloin from the grill, cover with foil, and allow to rest for 5 to 10 minutes.  Brush once more with bbq sauce, and slice.

As the pork is cooking, make the grits.  Melt the butter in a medium saucepan over medium heat.  Add the onions.  Cook, stirring often, until they are softened and translucent, 5 to 6 minutes.  Add the garlic, mustard powder, cayenne pepper, 3/4 teaspoon of kosher salt, and 1/2 teaspoon of pepper.  Cook for an additional minute, then slowly whisk in the water and milk.  

Bring to a boil and whisk in the grits.  Reduce the heat to medium-low, and cook until the grits are creamy, about 20 to 25 minutes.  Whisk often to keep lumps from forming and to keep the grits from sticking to the bottom of the pan.

Remove the saucepan from heat and stir in the cheese, pimentos, and cream.  Taste and season with additional salt and pepper as needed.

To serve, spoon the grits onto a plate and arrange a few slices of pork over the top.  

BBQ Spice Rub
America's Test Kitchen, Healthy Family Cookbook

• 3 Tbs brown sugar
• 3 Tbs smoked paprika
• 2 Tbs dry mustard powder
• 2 Tbs pepper
• 1 Tbs onion powder
• 1 Tbs garlic powder
• 1 Tbs ground cumin
• 2 tsp kosher salt
• 1/2 tsp cayenne pepper

Combine all the spices in a small bowl and stir to combine well.  This can be stored at room temperature in an airtight container for about a month.

Garlic & Mustard-Grilled Pork Tenderloin

 

 

I've though long and hard about this, because clearly it's a life-or-death decision.  And I've come to the conclusion that pork tenderloin is my favorite cut of meat to grill.  It's lean, easy to prep, quick to cook, healthy, and has so much flavor.  You can pretty much go any direction or cuisine you want, making it incredibly versatile.

This version is marinated in a mustard and garlic mixture, then grilled and glazed with more of that delicious mixture.  Joey immediately proclaimed it to be the best pork tenderloin I've made to date, and I immediately added it to next week's menu.

Seriously, this is the easiest prep ever, and it's an absolutely amazing dinner.  You can pretty much serve it with any side you want - I went with a salad and stuffed zucchini (recipe coming soon!).  But any grilled or roasted veggies would be awesome, as well as grits, polenta, rice, etc.

I know that as we move into fall, many of you stow away your grills.  But I beg of you:  keep them out!  enjoy them until the first snow falls!  And make this pork tenderloin!

 

Garlic and Mustard-Grilled Pork Tenderloin
adapted from Bobby Flay:  Grilling for Life
serves 6

• 1/4 cup whole-grain mustard
• 2 Tbs Dijon mustard
• 5 cloves garlic, minced
• 2 Tbs white wine vinegar
• 1 Tbs low-sodium soy sauce
• 1 Tbs honey
• 1 Tbs chopped fresh thyme leaves
• 2 tsp smoked paprika
• pinch of red pepper flakes
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 pork tenderloins, trimmed 

Whisk together all the ingredients (mustard through black pepper).  Reserve 1/4 cup of the marinade, then pour the remaining marinade into a gallon-sized ziploc bag.  Transfer the pork tenderloins to the bag, seal, and press to coat the meat with the marinade.

Refrigerate for at least 30 minutes, and up to 4 hours.

Prepare the grill over medium-high heat.

Grill the meat, turning every 5 minutes, and brushing with the reserving marinade every time you turn it.  Cook until it reaches an internal temperature of 135-140 degrees.  

Remove from heat and cover loosely with foil.  Allow to sit for 10 minutes.  Slice and serve.

Grilled Fish Tacos with Grilled Pineapple Salsa

Grilled fish tacos have long-been one of my favorite Mexican dishes, but I've yet to make any at home that blew me away.  Until now, that is.  Cook's Illustrated touts these as "Really Good Fish Tacos," and I counter with "The Best Fish Tacos You'll Ever Make."  I don't make such claims often, so trust me on this.  They've got just the right amount of spice, a touch of sweetness from the pineapple, which is grilled, thus also giving you a touch of smokiness.  And then they are wrapped in a warm tortilla (which I highly recommend you make from scratch), topped with some fresh and crisp lettuce and creamy avocado.  This is good stuff here.

 

The fish of choice is swordfish, but I think any firm white fish would be fine.  The spice paste is what makes the fish tacos really stand out in my opinion, so don't skip that step!

I'm also a big fan of fruit salsas, and now I'm an even bigger fan of grilled fruit salsa.  Perfection.

I know that for some, grilling season is winding down, but I beg of you.  Make these fish tacos this weekend.  Make a big pitcher of margaritas.  Have yourself a fish taco fiesta.

 

Grilled Fish Tacos with Grilled Pineapple Salsa

barely adapted from Cook's Illustrated, Sept/Oct 2014
serves 6

• 3 Tbs canola oil
• 1 Tbs chile powder
• 1 1/2 tsp chipotle chile powder (or 1 tsp chile powder + 1/2 tsp cayenne pepper)
• 1 tsp dried oregano
• 1 tsp dried coriander
• 2 cloves garlic, minced
• kosher salt
• 2 Tbs tomato paste
• 1/2 cup orange juice
• 6 Tbs fresh lime juice (from about 2-3 limes)
• 2 lbs skinless swordfish steaks, cut lengthwise into 1-inch-wide strips
• 1 pineapple, peeled, quartered lengthwise, and cored
• 1 jalapeño chile
• 18 (6-inch) corn tortillas
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
• 3 Tbs minced fresh cilantro, plus more for serving
• 1/2 head iceberg or romaine lettuce, cored and thinly sliced
• 1 avocado, halved, pitted, and thinly sliced
• lime wedges

Heat 2 tablespoons of the oil over medium heat in an 8-inch skillet.  Add the chile powders and, cook, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes.  Stir in the oregano, coriander, garlic, and 1 teaspoon of salt, and continue to cook an additional 30 seconds.  Add the tomato paste, and use a spatula to mash it with the spice mixture until it's well-combined.  Stir in the orange juice and 2 tablespoons of the lime juice.  Cook, stirring constantly, until thoroughly mixed and slightly reduced, about 2 minutes.  Transfer the spice mixture to a large bowl and allow to cool for at least 15 minutes.

Add the swordfish to the bowl and stir gently with a rubber spatula to coat the fish with the spice mixture,  Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Prepare grill by heating over high heat until hot, about 15 minutes.  Lower the heat to medium-high.

Brush the cooking grate with a well-oiled paper towel, then brush the pineapple and jalapeño with the remaining tablespoon of oil.

Place fish and the pineapple on the grill.  Grill everything for 3 to 5 minutes, or until it all begins to brown.  Use a thin spatula to flip it all over. Cook an additional 3 to 5 minutes, until the jalapeño and pineapple are well browned, and the fish registers 140 degrees.  Transfer the fish to a large platter and cover loosely with foil.  Add the corn tortillas to the grill and cook 30 to 45 seconds per side.  Transfer to a plate and cover loosely with a dish towel or foil.

Use a fork to flake the fish into bite-sized pieces.

Transfer the pineapple and jalapeño to a large cutting board.  Peel the jalapeño, remove the seeds and ribs, and finely chop.  Finely chop the jalapeño.  In a medium bowl, combine the pineapple, jalapeño, bell pepper, cilantro, and remaining 4 tablespoons of lime juice.  Season to taste with salt.  

To serve, top tortillas with fish, salsa, lettuce, avocado, and cilantro.  Serve.

The Ultimate Summer Menu Planner

Hi, friends!  Long time no post.  I took a bit of an unplanned break from the blog over the past few weeks to spend more time with the family, wind down summer vacation, try (and failed) to get my house organized, and get Caroline ready to start the first grade (how is the possible).  I missed posting, but I have to admit - it was a nice respite for me, and it gave me the much-needed time to clear my head, then immediately fill it back up with ideas for future posts, recipes, and all things Pink Parsley!  So in the next few weeks, I have a lot to share:  a quick recap of a weekend trip we took to the mountains, the rebirth of my "Feeding my Family" series with a post all about school lunches, and several great recipes that you will definitely want to make before summer's end.

So speaking of summer's end, I've been thinking of all the things I still want to make before it's too late. And that got me thinking about all the delicious meals I've made over the course of the past few years.  And THAT led me to putting together this post for you all.  I'm featuring five menus that you should definitely make before Labor Day.  I'm including drinks, apps, and desserts within each menu, but if you're just looking for a quick and easy weeknight meal, feel free to tone it down a bit (or not!).

Enjoy!

The Summer Meal of 2014

I have made this exact menu three different times this summer for entertaining.  In fact, my mother-in-law even requested it for her Bible Study group this weekend.  This summer salad has become a classic with me and several of my friends and blog readers, and I beg you to at the very least, make the salad for dinner one night this week!  And the ice cream…. I haven't blogged it, but that's purely because I can't keep it it around long enough to photograph it.  It is the best ice cream I've ever made, and one that I will be making every year for the rest of my life.  If you don't have an ice cream maker, this ice cream is the perfect reason to buy one.  Just simply amazing.

Fresh Peach Wine Coolers
Cheesy Baked Vidalia Onion Dip (Bakin' and Eggs)
Grilled Summer Vegetable Chopped Salad
Tomato-Basil Bruschetta
Sweet Corn & Black Raspberry Ice Cream (Annie's Eats)



Low Country Love

This is another meal that I've made several times.  When we go to the beach with our friends, each family is in charge of dinner one night out of the week, and this has become our go-to dinner.  Now I make it semi-frequently at home as well, and it's another great meal for entertaining.

Strawberry Rosé Sangria
Low-Country Grill
Garlic Cheddar Biscuits (add one cup of cheddar and a few cloves of minced garlic to my buttermilk drop biscuits)
Sliced Watermelon
Peach Cobbler



Summer Fiesta

You know I couldn't make a menu compilation without including Mexican food, right?  I'm pushing my spicy citrus-grilled shrimp tacos, but feel free to use your favorite taco here instead if you want something else (chicken, ground beef, beer-battered fish, etc).  

Summer Margaritas
Bacon-Chipotle Guacamole
Spicy Citrus Grilled Shrimp Tacos
Mexican Grilled-Corn Salad
Blackberry Pie Bars



The Ultimate Southern Summer Dinner

You are also probably unsurprised that I'm including a southern menu, right?  This southern feast will leave everyone full and happy!  It's reminiscent of the "Sunday dinners" that we used to have after church, but with updated recipes (and Bourbon!).

Blackberry Lemonade (spike with bourbon for an adult beverage!)
Pimento Cheese
BBQ Chicken Kabobs
Cornmeal-Crusted Okra
Summer Corn Pudding
Flaky Buttermilk Biscuits
Brown Sugar-Cinnamon Peach Pie


Summer Classics, Reinvented

This menu takes summer classics, and turns them on their head for a fun new spin.  This is great for casual entertaining, or just a weeknight dinner with your family.  Who doesn't like pizza and rice krispie treats?

Summer Shandy (1/4 cup lemonade + 3/4 cup Hefeweizen beer, served chilled)
Black Eyed Pea Hummus
BLT Pizza
Watermelon-Cherry Tomato Salad
S'Mores Rice Krispie Treats


I hope you found something you are just dying to make this week.  I'll be back later this week with some more dinner ideas, plus an ice cream that you definitely don't want to miss out on!  Happy Monday!

Spicy Steak Tacos with Watermelon Salsa

It's Taco Tuesday, and everything is awesome!  Who else is watching the Lego movie on repeat?  I don't mind so much, especially when it inspires meals such as this.  This, along with my grilled summer veggie salad, have become my favorite dinners of the summer.  Two more big reasons to love it?   It's incredibly quick and easy, and healthy to boot.

The steak is rubbed with a spicy mixture of cayenne, black pepper, salt, and paprika, and then thrown on the grill.  Meanwhile, you simply mix up a quick watermelon salsa, warm your tortillas, and you're ready to eat.  The smokiness and spice from the steak pair wonderfully with the sweet and spicy watermelon salsa, and the cotija cheese gives the tacos a subtly creamy and salty finish.  I loved these tacos so much, and we all "mmm'ed" our way through dinner.  I served  these tacos with grilled Mexican-style street corn and more watermelon, and it was pretty much the perfect summer dinner.

So today's Tuesday… who wants tacos?

 

Spicy Steak Tacs with Watermelon Salsa

adapted from Cooking Light, August 2014
serves 4

• 
  
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1/2 tsp vegetable oil
• 1 pound flank or skirt steak, trimmed 
• Cooking spray
• 6 green onions, roots trimmed, finely minced
• 2 cups finely chopped fresh watermelon
• 2 tablespoons chopped fresh cilantro
• juice of 1/2 lime
• 
  
• 1/2 jalapeño chile, seeded and chopped
• 8 (6-inch) corn tortillas
• 2 ounces cotija cheese, crumbled (about 1/2 cup)

1. Preheat grill to medium-high heat.
2.  Combine 1/2 teaspoon salt, black pepper, paprika, oil, and red pepper in a small bowl. Rub both sides of the steak with the pepper and oil mixture.
3.  Arrange steak on a grill rack coated with cooking spray; grill 3-4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak across the grain into thin slices.
4. 4. Combine watermelon, cilantro, green onions, lime juice, chile, and remaining 1/4 teaspoon salt in a medium bowl.
5. 5. Place tortillas on grill rack coated with cooking spray; grill 1 minute on each side or until lightly charred.  Divide steak, salsa, and cheese evenly among tortillas.

Thai Grilled Steak Salad

 

This has been the Summer of Salads.  We've been eating salads for dinner at least once a week, and oftentimes more than that.  Now, before you roll your eyes at me for getting excited about salad, let me clarify that we've been eating ridiculously amazing salads.  Like this chopped grilled summer vegetable salad.  And it's chicken fajita counterpart.  And a balsamic steak and tomato salad with bacon and blue cheese.  And a Georgia-style caprese salad.  And a shrimp and okra po' boy salad.  And last but not least, this Thai Grilled Steak Salad.

When I was young and hip and lived in the city, there was a gourmet grocery store/take out place called Eatzy's.  They had a glorious selection of all sorts of snacks, cheeses and meats, prepared salads and dinners, and an amazing deli.  It was right across the street from my gym, so I used to treat myself once a week to their Thai steak salad.  I'm quite certain it wasn't authentic, but I just loved it so much.

This salad is reminiscent of that one, and dare I say even better?  Being that this is a recipe from Cook's Illustrated, there are of course a few offbeat methods and steps.  Their goal for this salad was to be able to make it completely from ingredients found in the grocery store.  Therefore, a few creative substitutions and steps were taken to avoid a trip to an Asian grocer.  So while making your own toasted rice powder may seem a little strange, and toasting spices may seem like too much work, trust me on this.  Those little things just take a few minutes; they really elevate the salad to the next level, and are well-worth your time.

The dressing hits the usual Thai flavor points of hot-sour-salty-sweet-bitter, and the savory steak and crisp and refreshing cucumbers and herbs play so nicely off of it.  This was a really great dinner served simply with some fresh fruit and grilled corn, and the leftovers were stellar as well.

The Summer of Salads.  It's a thing.  What's your favorite salad?

 

Thai Grilled Steak Salad
adapted from Cook's Illustrated

• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 Tbs long-grain white rice
• 3 Tbs lime juice (about 1 lime)
• 2 Tbs fish sauce
• 2 Tbs water
• 1/'2 tsp granulated sugar
• 1 1/2 lbs flank steak, trimmed
• kosher salt and freshly ground black pepper
• 1 cup fresh mint leaves, coarsely chopped
• 1/2 cup fresh basil leaves, coarsely chopped (Thai basil, if you can find it)
• 1 cup fresh cilantro, coarsely chopped
• 3 shallots, sliced into thin rings
• 1 serrano chile, seeded and sliced into thin rings
• 1 seedless English cucumber, sliced as thinly as possible (use a vegetable peeler or mandolin)

Prepare grill.

In a small skillet, heat the paprika and cayenne over medium heat.  Cook, shaking the pan often, until fragrant, about 1 minute.  Transfer to a small bowl.  Be very careful and run the fan over your stove if you have one as you toast the spices, because the toasted cayenne will burn your eyes and throat if you're not careful!

Return the now-empty skillet to medium-high heat, add the rice, and toast, stirring frequently, until it's a deep golden brown, about 5 minutes.  Transfer to a small food processor or spice grinder, and allow to cool 5 minutes before grinding the rice to a fine meal.  You should have about 1 tablespoon of powder.

In a large bowl, whisk together the lime juice, fish sauce, water, granulated sugar, and 1/4 teaspoon of the toasted spice mixture.  Set aside.

Season the steak liberally on both sides with salt and pepper.  Place the steak on the grill and cook until it's just beginning to char, and beads of moisture appear on the outer edges, 5 to 6 minutes.  Flip the steak and continue to cook until the steak reaches 125 degrees (for medium-rare), about 4 to 5 minutes longer.  Transfer to a plate and allow to cool 5 to 10 minutes.  Slice 1/4-inch thick on the bias, against the grain.

Toss the cucumber slices, shallots, and serrano rings in the bowl with the dressing, then use a slotted spoon to remove them and arrange on a serving platter.  Toss the steak and herbs in the bowl with the dressing, then place on top of the cucumber slices.  Sprinkle the toasted rice powder over the top, and pass the toasted spice mixture at the table for those who want more heat.  Serve warm or at room temperature.

Low Country Grill

Part of what I love the most about this fine country of ours are all the different regional cuisines and specialties.  I'm sure you're all familiar with seafood boils in the summer, but depending on where you live, it may be called something else, and the seafood will definitely vary.  Here in the coastal south, we call it a "low country boil."  Louisiana and Texas have crawfish boils.  The northeast does clambakes.  And some just call it a shrimp boil.

So everyone does it differently, but here's the way I like it.  Shrimp (only gulf shrimp will do), potatoes, corn, and spicy sausage.  Lots of old bay seasoning.  Butter.  And from the grill.  Low country boil purists will definitely call blasphemy on this, but in my opinion, serving this grilled blows the boil right out of the water (pun intended).  Oftentimes the boil can be bland, and the timing can be tricky as well. Sometimes the potatoes are undercooked.  Sometimes the shrimp is overcooked and rubbery.  But when you make it on the grill, you have total control over each component.

I've been making this for a few years now, and it's my favorite summer dinner.  We make this every year at the beach for our group of 20+, when we're entertaining at our house, when we want a fun weekend dinner… it's just a great summer meal.  I like to prep everything ahead of time, then just throw it on the grill when we're ready to eat.  As it all grills, I brush it with Old Bay butter, then toss it all with more of that delicious compound butter once it comes off the grill.  Dump it on a pile of newspaper, and dig in caveman-style.  The kids think it's hilarious to eat dinner without plates.

The side dishes for this are non-negotiable:  cheddar-garlic biscuits and fresh watermelon.  And cold beer for the adults, of course.

This is the ultimate summer meal, and one that I look forward to every year.  Grill your low-country boil.  You won't be sorry.

Low Country Grill
inspired by Everyday Food, June 2011
serves 4 to 6, and can easily be scaled up or down

• 1 lb red new potatoes, halved or quartered, depending on size
• 4 ears corn, husks and silks removed
• 1 lb smoked sausage or Andouille sausage
• 1 lb shrimp, peeled and deveined
• canola oil
• kosher salt and freshly ground black pepper
• 8 Tbs unsalted butter, at room temperature
• 1 Tbs Old Bay seasoning
• 1 tsp hot sauce (or more, if you prefer more spice)
• 1 tsp honey
• lemon wedges, for serving
• hot sauce, for serving

Prepare grill to medium-high heat.

Add the potatoes to a medium saucepan, cover with water, and season with a big pinch of salt.  Bring to a boil and cook until the potatoes are easily pierced with a fork, 8 to 12 minutes.  Drain and rinse, then when cool enough to handle, thread onto skewers.

Thread the shrimp onto skewers.  

Brush everything with canola oil, and season lightly with salt and pepper.

In a medium bowl, combine the butter, old bay, hot sauce, honey, and a pinch of salt.

Place everything on the grill, then cook 8 to 12 minutes, turning every few minutes and brushing with the butter.  The shrimp will take the least amount of time - cook them just until they are pink and opaque, 8 minutes at the very most, but likely closer to 5 to 6 minutes, depending on how tightly they are threaded onto the skewers and how big they are.  Reserve the remaining butter.

Remove from heat and cut each ear of corn into thirds.  Slice the sausage into bite-sized pieces.  Combine the sausage, corn, potatoes, and shrimp in a large bowl and toss with the remaining butter.  

To serve, dump everything onto a platter or newspaper.  Dig in.

Grilled Summer Vegetable Chopped Salad

 

Alternately titled, "My Summer Obsession."  Or "Grilled Romaine Salad with Chicken, Zucchini, Corn, and Feta, with a Spicy Lemon-Garlic Dressing."  Do you see why I went with "Grilled Summer Veggie Chopped Salad?"

But no matter what you call it, this salad IS my summer obsession, and with the veggies coming into their primes, I see no signs of that slowing down any time soon.  My nutrition and diet as of late haven't exactly been ideal, and this salad has been a great way to kind of "reset."  It's healthy and light, but it's really filling and really delicious, so I don't feel deprived or bitter about giving up french fries.  And isn't there something so great about chopped salads?  I don't know what it is, but I just love them.

A few weeks ago, my sweet friend Courtney and her sweet family stopped by our house on their way through Atlanta.  We of course wanted to cook together, and the original version of this salad was on the menu.  A seemingly simple grilled salad of corn, zucchini, and feta, this salad ended up being my favorite dish of the night.  We all raved over it, and I haven't stopped thinking about it since.

The following week, I was craving it again, but this time I bulked it up with the addition of grilled chicken and grilled romaine.  And then the next week, I made it again.  You can see where this is going.

If you've never had grilled romaine,  I know it sounds kind of weird, but just trust me.  Grilling the romaine hearts gives them a great char and a little smoky flavor, but since they're only on the grill for a few minutes, they don't get gross and mushy.  Like I said, you have to just trust me on this that grilled romaine is amazing.

This is an easy dinner, one that only dirties a few dishes, it's healthy, and it celebrates the produce of the season.  Will you pretty please make this for dinner tonight?

Grilled Summer Vegetable Chopped Salad

inspired by Cook's Country, June/July 2014

• 1/3 cup extra virgin olive oil, plus more for dressing
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• zest of half a lemon
• 2 ears corn, husk and silks removed
• 3 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
• 2 heads of romaine hearts, halved lengthwise
• 1 lb boneless skinless chicken breasts, trimmed
• juice of half a lemon
• 2 Tbs chopped fresh basil
• 1/2 cup crumbled feta cheese (about 2 oz)

Prepare the grill to cook at medium-high heat.  Allow to preheat at least 15 to 20 minutes.

Meanwhile, whisk together the oil, garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, lemon zest, and red pepper flakes.

Brush the zucchini, corn, and romaine with oil, then pour about 1 tablespoon of the oil mixture over the chicken breasts,  Brush them with the oil then discard the brush (In other words, don't dip it back into the mixture, because it will contaminate the oil since the chicken is raw!).  Reserve the remaining oil mixture to use for the dressing.

Clean the cooking grate, then place the chicken, zucchini, romaine, and corn on the grill.  This may need to be done in batches, depending on the size of your grill.  But definitely start with the chicken since it takes the longest to cook.  

For the chicken, grill it about 7 minutes per side, or until it reaches an internal temperature of 160 degrees.  Remove from heat and cover with foil.

For the corn, grill, turning every 2 to 3 minutes, until the kernels are lightly charred all over, about 10 minutes total.

For the zucchini, grill it until it is well-browned and tender (but not mushy), about 4 to 5 minutes per side.

For the romaine, grill it 1 to 2 minutes per side, or until it is very lightly charred.

Meanwhile, prepare the dressing.  Add enough oil to the remaining oil-garlic-pepper mixture to reach a volume of 1/4 cup, then whisk in the lemon juice.  Taste and season with salt and pepper as needed.

Once everything is off the grill, begin building the salad.  Chop the romaine hearts into bite-sized pieces and add them to a large bowl.  Cut the kernels off the corn and add them to the romaine.  Cut the zucchini crosswise into 1/2 inch-thick slices, and add those as well.  Chop the chicken into bite-sized pieces.  Crumble the feta into the bowl, and top with the chopped basil.  Drizzle the dressing over the top, then toss well to combine.  

Divide among plates, then lightly sprinkle each serving with salt and freshly ground pepper.  Serve.

Bourbon-Brown Sugar Grilled Chicken

 

Ahhh Memorial Day weekend.  The unofficial start of summer.  Despite having such a horrendous winter, I feel like the summer really snuck up on us.  But here we are, on the last day of school, staring summer right in the face.  To the lazy mornings, afternoons spent at the pool, impromptu trips to the ice cream shop, and evenings playing outside:  I welcome you with open arms!  And to grilling dinner every night:  I welcome you with open arms as well!

And to incorporating bourbon into dinner:  Joey welcomes that with open arms!  He is definitely a bourbon and scotch guy, so I knew this dinner would be a home run with him.  Spoiler alert:  it was.

It's also super easy and low-maintenance.  You mix together  super simple marinade, let it do it's thing for several hours, then grill it up.   Thanks to the brown sugar and sugar from the bourbon, you get gorgeous grill marks, and amazing caramelization on the chicken.  It's good stuff.  If you want another punch of bourbon-brown sugar flavor (which, I'm sure you do), you can boil the marinade and thicken it it into a luscious sauce.  For spooning over the chicken.  Or for eating by the spoonful.  I won't judge.

Don't like chicken?  This would be fantastic with pork tenderloin, steak, or even salmon.  Go wild!

Bourbon-Brown Sugar Grilled Chicken
adapted from Southern Living, All Fired Up
serves 4-6

• 2 lbs boneless-skinless chicken breasts or thighs
• 1/4 cup firmly packed light brown sugar
• 1/4 cup minced green onions, plus more for serving
• 1/4 cup bourbon
• 1/4 cup low-sodium soy sauce
• 1/4 cup Dijon mustard
• large pinch of red pepper flakes
• 1/2 tsp freshly ground black pepper
• kosher salt
• 1/2 tsp cornstarch

Trim the chicken of any visible fat.  

In a gallon-sized freezer bag, combine the brown sugar, green onions, bourbon, soy sauce, mustard, and peppers.  Close the bag and shake to mix well.  Season the chicken lightly with salt, and add to the bag with the marinade.  

Seal the bag and chill in the refrigerator for 8 hours, or up to overnight.

Preheat the grill to 350-400 degrees (medium-high heat).  Reserve the marinade, and grill the chicken about 7 minutes per side, or until it registers 165 degrees Fahrenheit on an instant-read thermometer.  Remove the chicken from the grill, cover with foil, and allow to rest for 10 minutes.

As the chicken rests, pour the marinade into a small saucepan and whisk in the cornstarch.  Bring to a boil over medium heat.  Cook, stirring constantly, 1 to 2 minutes.

Slice the chicken, drizzle the sauce over the top, and sprinkle with sliced green onions.  Serve.

Grilled Mojito Halibut with Mango-Avocado Salsa

Guys, WHAT is the deal with the lime prices these days?  I've read several articles about the shortage, and while it makes me want to write an article about the global and environmental impact of factory farming (I have SO much to say about this) and crazy weather patterns, more than anything, talking about limes just makes me want a margarita.  Or a mojito.  And it definitely makes me want to hoard my limes.  No more squeezes of lime juice in my water.  I used to just automatically buy lemons and limes at the grocery store, but not when limes are 2 for $3.  I covet the limes that I buy, and save them for extra-special recipes.

This mojito-marinated fish is definitely worthy of a coveted lime.  I really love mojitos, so making a seafood dish around them was a pretty awesome adaptation.  The mango-avocado salsa is equally awesome, and despite the sweetness from the mango and honey, it is not overly sweet.  The avocado, mint, jalapeño, and shallot do a great job of balancing the sweetness, and the lime and rum give it a nice little kick.

This dish is super healthy, bright and summery, and a great excuse to serve a cocktail with dinner!  Serve this with cilantro-lime rice or some chips and salsa, and call it a day.  Or wrap the fish and salsa up in a warm tortilla and call it a fish taco.  However you serve it, I hope you enjoy.  Three cheers for mojitos!

Grilled Mojito Halibut with Mango-Avocado Salsa
adapted from Ellie Krieger's Weeknight Wonders
serves 4

• zest of 2 limes
• juice of 4 limes
• 1/2 cup lightly packed fresh mint leaves, chopped
• 1 medium shallot, minced
• 3 Tbs light rum
• 2 Tbs canola oil
• 1 Tbs honey
• 1/4 tsp kosher salt, plus more as needed
• 1/4 tsp freshly ground black pepper
• 4 skinless halibut fillets (4-6 oz each)
• 1 medium-ripe avocado
• 1 medium-ripe mango
• 1/2 seeded jalapeño, finely minced

Combine the lime zest and juice in a medium bowl.  Add 2 tablespoons of the mint, and set the rest aside for garnish.

Add the minced shallot, rum, canola oil, honey, salt, and pepper, and whisk to combine.

Place the halibut in an 8x8 inch square baking dish, and pour 1/2 cup of the marinade over it.  Refrigerate and marinate for 10 minutes, and save the remaining dressing for the salsa.

Meanwhile, chop the mango and avocado into 1-inch pieces, and toss with the jalapeño and remaining marinade.  Taste and season with additional salt and pepper as needed.

Oil the grates of the grill, and place the marinated fish onto the grill.  Cook 3 to 4 minutes per side, or until the fish is just cooked through.

To serve, top the fish with the salsa, then sprinkle with the remaining mint.

Rosemary Flank Steak with Fig Salsa

 

This meal is one that I've been planning for over a year now.  It first showed up in the August 2012 Southern Living, and I immediately added it to my menu for the following week.  None of the figs looked great at the grocery store that day, so it got pushed back.  The following week I forgot to buy another key ingredient, and they got pushed back again.   Then I had trouble finding the proper cut of steak.  And then before I knew it, fig season was over, and this dinner was moved to the "next summer" file in my brain.  I've kept it in the back of my head almost every week while I'm out doing my shopping, just in case I happen to find figs, the proper steaks, and and open spot on the weekly meal plan.

And that serendipitous event occurred at Whole Foods on Sunday.  As soon as I walked in, I was greeted by a huge table of beautiful figs.  There was a perfect steak waiting for me at the meat counter.  I had an unopened package of gorgonzola cheese at home, along with a flourishing rosemary bush.  It was meant to be.

So with all that hype, I thought to myself that this had better be one of the best meals ever.  And big surprise - it was.  Flank steak (or skirt, flatiron, or "fajita") is briefly marinated in a mixture of oil, garlic, and rosemary.  As it marinates, you mix up the fig salsa - fresh figs, shallot, parsley, rosemary, and balsamic vinegar.  Then you cook the steak to your liking, slice it up, and top with the salsa and crumbles of gorgonzola.  And it. is. magical.  The sweet and juicy figs are a great match for the creamy cheese and the tender steak.  The balsamic vinegar helps marry the sweet and savory flavors, and the rosemary gives it a nice herbal note.

I served this over gorgonzola cheese grits, and it was a major hit all around.  There was a bit of salsa left over, and it was really awesome the next day on some toasted bread spread with goat cheese.  And then on a sandwich with prosciutto and goat cheese.  And eaten by the spoonful (Caroline's vehicle of choice).

Fig season is cruelly short, so I highly recommend that you snatch up some figs next time you see them and make this dinner.  This weekend, perhaps?

Rosemary Flank Steak with Fig Salsa
adapted from Southern Living, August 2012
serves 6

• 2 Tbs chopped fresh rosemary
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• pinch of crushed red pepper flakes
• 4 Tbs olive oil, divided
• 1 1/2 lbs flank steak

Fig Salsa

• 3 cups chopped fresh figs
• 1 small shallot, minced
• 2 Tbs chopped fresh basil
• 1/2 tsp chopped fresh rosemary
• 2 Tbs balsamic vinegar
• salt and pepper to taste
• 2-3 Tbs crumbled Gorgonzola cheese

In a small bowl, stir together the rosemary, garlic, salt, pepper, and red pepper flakes with 2 tablespoons of olive oil.  Rub onto both sides of the steak, cover, and chill for 30 minutes, or up to 4 hours.

Preheat the grill to 400-450 degrees Farenheit.  

Meanwhile, make the fig salsa by stirring together the figs, shallot, basil, rosemary, vinegar, and remaining 2 tablespoons of oil.  Taste and season with salt and pepper as needed.

Grill the steak, cored with grill lid, 3-5 minutes per side, or to desired degree of doneness.  Cover with foil and let stand 5 minutes.

Cut the steak diagonally across the grain into thin strips, and arrange on a serving plate.  Spoon the fig salsa over the steak, and sprinkle with gorgonzola.  Serve.

Spicy Cilantro-Grilled Chicken

 

Cilantro is most definitely a divisive ingredient - definitely a "love it or hate it" thing.  There's not much in between.  Interestingly enough, it's more than just a personal preference - there are studies that show that some people have a genetic predisposition to hating the herb.  And it could be tied to evolution and your lineage.  Science is so cool.

According to cilantro-haters, it tastes like "soapy, dead bugs."  According to cilantro lovers, it tastes like the best thing in the world.  I pretty much double the cilantro in any recipe I come across, and if I ever happened upon a cilantro scented candle, I would probably buy a dozen of them.

So let me state the obvious with this chicken:  it is awesome.  And what's better?  It's super easy.  It's healthy.  It's super versatile - eat it as is, shred it and use for tacos, nachos, or quesadillas, use it in a grilled chicken salad, sandwich it between some bread... the sky's the limit here.  This has been my go-to meal of the summer.  And I'm pretty sure I've served it with corn on the cob and watermelon every single time.  I've made it at least three times, and I figured it was high time I got a picture so I could share with you all.  Most recently, I grilled some cherry tomatoes and avocado, and they were great accompaniments to the chicken as well.  And all of the leftovers made for a ridiculous salad the next day for lunch.

The chicken is briefly marinated in a mixture of cilantro, garlic, jalapeños, and lime juice.  Then you just grill and go.  Dinner is served.

Spicy Cilantro-Grilled Chicken
adapted from Southern Living, April 2013
makes 4-6 servings

Adjust the number of jalapeños to suit your spice-preference.  Using 2 jalapeños will give you a super flavorful, yet still mild chicken.  Obviously using 4 jalapeños will give you a spicier final product.  Keep in mind that the spice will mellow a bit on the grill.

• (up to) 4 jalapeños, halved, seeds and ribs removed, roughly chopped
• 4 cloves of garlic, roughly chopped
• 2 bunches of cilantro (3-4 loosely packed cups)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• juice of 1 lime
• 2/3 cup canola oil
• 12 skinless boneless chicken thighs, trimmed of excess fat
• lime wedges, for serving

Prepare the grill to medium-high heat.

Meanwhile, combine the jalapeños, garlic, and cilantro in the bowl of a food processor.  Puree until the ingredients are finely chopped, then add the cilantro, salt, pepper, lime juice, and canola oil.  Puree until  smooth, scraping down the sides as needed.  Measure out 1/4 cup of the marinade and set aside for serving.

Add the chicken to a large bowl, and pour the remaining marinade over it.  Mix to distribute evenly, cover, and refrigerate 15 minutes.

Brush the grates with oil, sprinkle the chicken with salt and pepper, and grill 5-6 minutes per side, or until cooked through.  

Cover the chicken with foil and allow to rest 5 minutes.  Serve with the reserved marinade.