Posts tagged grilling

summer foods

We’ve been doing a fair amount of grilling around here since the weather has heated up. And although I didn’t take a picture of this one, you should give Yogurt Marinated Chicken a try on your grill this summer. I promise you, it’s worth it.

We also roasted some poblanos and stuffed them with corn risotto, because Deb from Smitten Kitchen is a genius and created Corn Risotto Stuffed Peppers. We topped them with some slow cooked carnitas and took what could have been a vegetarian entree to a meat eaters dish. It was delicious.

Corn Risotto Stuffed Peppers

In an effort to get us to eat some more fruit, I whipped up Bon Apetite’s Strawberry-coconut lassi (a fancy word for smoothie, I’m assuming): 1.5c strawberry, 2/3 ice, 1/3c buttermilk, 1/3c coconut milk, 1tbsp sugar. Blend. Yum.

Strawberry Coconut Lassi

And finally, what’s summer without my obsession with homemade frozen concoctions. We tried Cooking Light’s lower fat version of Vanilla Bean Ice Cream and weren’t disappointed at all.

Waiting for the Icecream

 

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Steak with Mint Chimichurri and Creamed Truffled Swiss Chard

I do still cook new recipes. Really. We have just gotten lazy about taking pictures and my meal planning has gotten a little predictable because life has just gotten so busy. Crock pot tacos, pasta, oven roasted chicken . . . you know, we’re still eating good food, it’s just not exciting enough to share with the world! One night I decided to shed the ‘same-ol, same-ol’ that we were slipping into, try a new vegetable AND make good use of the mint overtaking my garden. The mint replaces the typically used parsley in the chimichurri sauce. I was curious how mint would play with garlic, but it brought a freshness that parsley couldn’t bring.

The creamed swiss chard was a play on creamed spinach that you typically find in steakhouses. I could only find red swiss chard which made the bechamel sauce turn pink! It was kinda funny to dig in and see that! But it was delicious! Definitely a rich, decadent side dish.

Steak with Mint Chimichurra and Creamed Truffled Swiss Chard

Steak with Mint Chimichurri

flank steak
olive oil
kosher salt
fresh ground black pepper

1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced

If you just took the steaks out of the fridge give them 45 minutes to an 1 hour to come to room temperature. Rub both both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.

For the sauce, put all the ingredients in a blender or food processor and puree. If you’re doing it by hand, you can mince the mint with sharp knife then combine the ingredients in a bowl.

Grill steaks to desired doneness, 5-7 minutes on each side is a good place to start. Serve immediately with the chimichurri sauce.

Truffled Swiss Chard

for bechamel
1 Tbs butter
1 Tbs flour
2/3 C milk (use 1/3 C milk and 1/3 C cream for something creamier)
1/2 tsp salt
1/4 tsp truffle oil

for the creamed chard
2 C cooked squeezed and chopped swiss chard (about 1 bunch)
1/2 C grated Gruyere
fresh ground black pepper

Melt the butter in a small saucepan over medium low heat. Add the flour and stir together to form a paste, continue to stir and cook for a minute or two. Take the pan off the heat and with a whisk in hand, add the milk and whisk until all the chunks of roux have dissolved.

Put the pan back over medium heat and stir with a silicon spatula making sure to scrape up the bottom and sides of the pan to keep the bechamel from burning. Add the salt and continue to cook and stir until it’s about the consistency of gravy. Take it off the heat then add the truffle oil stirring to combine.

For the chard, seperate the white stems (or red!) from the leafy part and boil the stems in salted water until almost tender. Add the leaves and blanch for about 1 minute. Drain and rinse with cold water until it’s cool enough to handle. Grab a handful of chard and squeeze out enough water so the leaves aren’t watery.

Chop the chard up and add it to a bowl with the bechamel and about 1/4 cup of grated Gruyere. Mix in some fresh ground black pepper and taste for salt (adding more if need be). Divide between 4 ramekins. Top with the rest of the Gruyere and put it under a broiler until the sauce is bubbly and the cheese is melted and brown.

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Honey Chicken Skewers with Grilled Corn Salad

Continuing my cooking new recipes spree, I tried this recipe out on a couple of friends. It’s funny because I notice myself gravitating towards honey and soy glazes. What can I say, I like the combo. 🙂 This glaze was almost like a honey barbecue sauce since it had the addition of ketchup (which now I have in my head to try and make ketchup from scratch, thanks Sheri – I’m still waiting on that recipe!).

Overall, this recipe was quick and easy. I did change one thing since I had limited grill space since we were grilling inside – I cut the corn from the cob and then put it in a skillet with melted butter. I didn’t stir, I just allowed the corn to caramelize for awhile before I stirred it. Once it was done, I stirred in the scallions. I think that’s my favorite way to make corn. Anyways, it’s a nice, quick, weeknight meal (although we ate it on Sunday) that I would recommend for people to try out if they like they like honey BBQ sauce.

Recipe for Honey Chicken Skewers with Grilled Corn Salad

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Jerk Pork Cheeseburger with Green Apple Slaw

Thank you Amanda for recommending this recipe on your blog! We tried it last night and I must say, it was a pretty big hit (with leftovers for lunch, yum!). I would definitely make this for guests.

Recipe for Jerk Pork Cheeseburgers with Green Apple Slaw

Pork Burger

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