Can You Really Ever Get Enough…

…of grilled food?

on the grill

Especially in the short New England summer season?

I can’t. I just love to take advantage of the grill for dinner (or lunch or breakfast even) and getting outside to cook. It also reminds me to water the garden too. (Although that sometimes leads to “well-done” grill food. But the “flavor is in the brown right?”)

Here is a classic grilled meal!

grilled chicken dinner

Marinated & grilled chicken with grilled veggies and cole slaw!

Like my meatloaf, my marinades are never the same!

To make my marinade, I simply combine some oil, (extra virgin olive is nice but almost any will do) some acid, (lemon juice or vinegar) salt/pepper and whatever spices strike my fancy that day. Mix it up in a little dish as a “flavor concentrate” – tasting it until you basically have the same balance as a strong salad dressing, then add a little cold water to “extend” the volume of marinade to cover whatever cut of meat you plan on using. Pour over meat and refrigerate until grill time! This could be an hour or it could be a day.

This chicken had a citrus influence with lemon-pepper seasoning, coriander seed, and cumin.

 

Cream Bread

Sometimes you stumble upon something so unique that you immediately and without any hesitation need to try it.

That’s how it was one Saturday morning when I wandered into D’Amici’s bakery. “what’s that round loaf of bread all about?” I asked. ‘cream bread’ was the answer. Apparently made with cream instead of eggs?? I am no bread maker and my mind was already racing with possibilities. I just had one wrapped up for me and ran home, stopping off only at the store to pick up a few ingredients…I had the perfect sandwich in mind.

cream bread

The bread has a really even, dense but tender “crumb” and a mild flavor. It’s like a really good quality white sandwich loaf.

 

…please meet the BEST patty melt you ever had:

patty melt

 

Caramelized onions, griddled beef patty, swiss cheese, griddled bread….. I can’t go on…

I have to go recreate this meal again, NOW!

Tropical Twist

Recently I was inspired to put a tropical twist on an old favorite: stuffed peppers.

It might have been the gorgeous colored bell peppers at the store inspiring me or perhaps I was just craving a lighter version of this dish. Whatever it was – I am pleased with the results.

tropical stuffed pepper

I also decided to keep things light by using ground pork instead of beef.And of course I used some rice – a lazy bag of frozen white/wild rice blend. I also added in some frozen corn kernels and a bit of leftover shredded carrots that was kicking around the fridge.

But the real tropical twist was the use of fresh pineapple!

Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion and garlic!

Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion & garlic!

A good dose of teriyaki sauce (use your favorite brand) and some freshly grated ginger also packed some flavor into this dish!

Light, tasty and many tropical miles away from your standard stuffed pepper recipe, this really delivered!

 

The Recipe:

Note:  Mine made plenty of filling for 4 decent size peppers, but I only had two HUGE peppers so I just cooked the extra filling in the dish along with the stuffed peppers and then used it to help the peppers stand up on the plate.

 

3/4 lb +/- ground lean pork

7 oz cooked rice (could be a bit more or less)

2-3 garlic cloves, minced

1 small onion or half of a sweet onion like Maui or Vidalia

2-4 large peppers to stuff

1 tb minced fresh ginger

1 cup small diced fresh pineapple

the pepper “tops’ diced small

4-5 tb teriyaki Sauce

Salt and pepper to taste

Oil for browning meat in pan

Brown the onions, diced pepper tops and meat in a bit of oil in a saute pan. (pork is really a ‘white’ meat so it won’t really get too “brown” but use some butter too if you really want some color!) Add the garlic about 1/2 way through so it doesn’t burn. Add S&P to taste along the way. Add the fresh pineapple, ginger and teriyaki sauce to deglaze the pan and coat everything. Take off heat and add cooked rice, stirring to combine. At this point you could cool the filling and fill the washed, cored and topped peppers and refrigerate until time to bake. Otherwise stuff the peppers and surround them with any remaining filling. (personally I like to spray the baking dish with cooking spray to make sure nothing sticks) Bake in preheated oven at 375 degrees, covered tightly with foil to keep things moist for about 30-40 minutes. Check and see how tender the peppers are – if they need more time to get tender then recover and bake longer. I like to finish my peppers by removing the cover and baking about 10-15 mins just to get a little brown on top.

 

 

Show Me The Beef!

Sorry mom , but I love a good steak sandwich! And this one was made by my husband so I love it even more!

He started by marinating a London Broil cut overnight in one of those “flavor injector” packaged marinades. It must  a “guy thing” to use those, it just sounds masculine and impressive!

To prepare the sandwiches, he fired up the grill, cooked it perfectly, sliced it thin and added some grilled mushrooms as well before piling it all onto some toasted, cheesy-topped “scali” bread!

open face steak sandwich

The only way this sandwich could be better is with some juicy sliced garden tomatoes

My Perfect Supper

Everybody has one. For some it might be simple and for others it could be quite gourmet.

For me it always have to involve tomatoes in some way. And beef.

There is just something magical about that combination that really works for me. Any combination will do: from meatloaf and ketchup all the way to a more “high-brow” Beef tenderloin stuffed with sun-dried tomatoes! I love it all!

Somewhere in the middle of homespun and gourmet is where my simple, perfect supper is:

perfect supper

Grilled steak with juicy sliced fresh tomatoes (Big slices of “brandywine” variety are best but really any tomato works) and a simple potato salad, best enjoyed on a perfect New England summer evening, on the porch.

 

What’s your idea of a perfect supper?

Back To Basics

Before TV networks were devoted to food, endless magazines dedicated food and in general a whole niche industry revolving around food (I am not complaining) there was… well just some basic recipes and every once in a while some relative or friend of the family might have a twist on a basic recipe.

Sometimes I just like to revisit the basics.

basic pasta salad

Nothing is more basic than standard pasta salad. This kind of pasta salad is as simple as it gets and in its “heyday” was the star of the summer side dishes. It still a great simple salad, it’s just been forgotten amid all the fancy variations these days. The only thing “new” about it is the tri-color rotini. (Remember when pasta only came in “white” and the tricolor was revolutionary? I do.)

The ingredient list is simple: boiled, drained and cooled al dente pasta, diced green bell pepper, diced red onion, diced pepperoni and a bottle of your favorite Italian dressing. This salad is easy and can feed a crowd. But it can be the basis for some other more exotic ideas too. Add sun-dried tomatoes and cubed mozzarella for a twist on antipasti. Add feta,olives and pepperoncini for a Greek-inspired version. Substitute the pepperoni  with chickpeas for a vegetarian version. You get the idea. Make it  your own.

or leave it as a good, solid basic.

 

Production Tip

As with all pasta salads, its good to dress it liberally with the dressing while the pasta is just a tiny bit still warm. Refrigerate, taste after a while and add a bit more dressing in. The pasta really soaks up the flavor if you do it this way.