Chicken Tacos with Pineapple Salsa

As the countdown to Spring begins - I'm already looking forward to warmer temps and grilling season thus my taste buds were craving something light, fresh and tropical this past week.  The secret to a great taco in my opinion is three fold:

1) a super flavorful marinade or spice rub
2) a buttery-toasty warm tortilla
3) lots of texture in the toppings

In this case I concocted a chile-garlic-citrus marinade, slicing the chicken breasts in half lengthwise to maximize the flavor and to reduce marinading time.  I warmed delicious organic corn tortillas in a buttered skillet just before filling them and I topped the tacos with a crunchy pineapple salsa and creamy avocado slices... so in my opinion they met all requirements.

Serves 4

3 boneless, skinless chicken breasts (Organic!), halved lengthwise so they are half their original thickness
10-12 small Corn or flour tortillas
2 ripe avocados, sliced and spritzed with lime juice to avoid browning
Fresh lime for garnish

Marinade:
1/4 cup olive oil
2 cloves of garlic, grated
zest and juice of 1 lime
juice of half an orange
1/2 teaspoon chile powder
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/2 teaspoon cayenne
1 tablespoon soy sauce
1 teaspoon brown sugar
1 heaping tablespoon of fresh cilantro, chopped

Combine all of the ingredients in a bowl.  Pour the marinade over the chicken in a ziplock bag.  Seal the bag well and massage the chicken so that it is evenly coated with the marinade.  Place in the fridge to marinade for at least 1 hour, up to 3 hours.  (This would also be great with shrimp!  Reduce the marinade time to 30-45 minutes max to avoid making ceviche out of them.)

Grill the chicken or as I did here- cook the chicken in a skillet over medium high heat until browned and cooked through- approx 3 minutes per side.  Let rest for 10 minutes before slicing thinly.

Salsa:
2/3 cup fresh pineapple, diced
1/4 cup bell pepper, diced
1/4 cup red onion, diced
1/2 a fresh jalepeno pepper, minced (more if you like it hot!)
2 tablespoons of cilantro, chopped
juice of half a lime
pinch of salt

Combine all of the ingredients in a bowl- cover and chill until ready to use.  Can be made a day before.

Using a griddle or a large skillet- melt some butter or vegetable oil over medium heat.  Toast the tortillas on one side for 1-2 minutes.  If using corn tortillas (my preference) the fat softens them, making them less likely to split apart when you pick them up.  If they are thin, I also recommend doubling them up to avoid breakage.

Fill the tortillas with a few strips of chicken, a tablespoon or so of salsa and a few slices of avocado.  Serve with additional lime wedges and hot sauce.  I like to serve black beans and rice on the side.  This time I actually made brown rice and lentils spiced with cumin and topped with caramelized onions which was a yummy (and healthy) compliment. 

Chiles Rellenos with Corn and Okra Succotash

I'd been oogling this recipe ever since I first saw it in Food and Wine magazine last summer.  Tim Love of Lonesome Dove restaurant in Fort Worth, TX did a tex-mex/bbq menu for the Fourth of July that looked absolutely heavenly.  John and I had some friends over for dinner last weekend and seeing as one was from Austin and one went to school in Dallas, we decided on a tex-mex theme.  I served these chiles rellenos alongside Pork Tacos al Pastor, a pitcher (or two) of strong margaritas and a Pat Green and Robert Earl Keen playlist...

Serves 6-8

10 poblano chiles

5 slices of bacon, sliced into half inch pieces

4 ears of corn, kernels cut off

1/2 medium red onion, cut into small dice

1/2 red bell pepper, cut into small dice

4 cloves of garlic, minced or grated

1/2 pound okra, sliced into 1/2 inch pieces (about 2 cups)

1 bay leaf

1/2 teaspoon chile powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1 cup of chicken stock

2 cups of Monterey Jack cheese, shredded

I took a few short cuts from Tim Love's original recipe.  He grills the peppers first before removing the skins, seeds and and cores.  He later cooks the stuffed peppers in a cast iron pot on the grill whereas I started with raw peppers and cooked them in foil packets directly on the grill.  Frankly they came out great so I'm sticking with my method.

I made a slit from the core of of the pepper all the way down.  I then used a pairing knife to cut the inner core and seeds out.  NOTE: Poblanos are typically pretty mild but I had a few firey ones in this batch.  If you don't love heat, you'll want to cut the inner white ribs out as well to be safe.

 

To make the filling, I first cut the kernels off of the ears of fresh corn and set aside.  Next I started the bacon in some olive oil in a dutch oven (you want something with a lid) over medium heat.   While the bacon rendered, I cleaned and prepped the okra, onion, bell pepper, and garlic.  As soon as the bacon started to brown, I added the onion and pepper to the pot and cooked for 3-4 minutes.

Next I added the corn and okra, cooking another 4 minutes.  Lastly I added the garlic and spices, tossing everything together to cook for 1 minute before pouring in the chicken stock and seasoning with salt and pepper.

I turned the heat down to medium-low and covered the pot- letting everything cook together for another 6-7 minutes until the juices thickened into a sauce and the okra was just tender.

I made tin foil "boats" to fit about 5 peppers each. Working directly in the foil, I spooned corn filling into each pepper.  You want them full but not overflowing.  I then topped each pepper generously with cheese, tucking it down into the pepper so it wouldn't melt off while cooking.  I used a second sheet of tin foil sprayed with Pam to cover the packet.

John grilled the packets for roughly 10-15 minutes- I would guess at around 350 degrees.  You want the peppers to steam until tender and the filling and cheese to warm through and melt.  You could technically do this in the oven too but you'd lose the smoky flavor you get from the grill.

Once the peppers are done, you can keep them warm in a low oven until serving.  These would make a great vegetarian entree with some black beans, rice or avocado on the side.  Or you can serve them as a veggie and starch side-in-one as we did alongside your favorite tacos or enchilladas.  Either way, make sure you have a cold beverage and maybe some sour cream to cool you (and your mouth) down on a hot summer night.

Warm Potato Salad with Sherry Vinaigrette

It is grilling/cookout/patio entertaining season and I know I'm always looking for new and exciting side dish ideas and I'm guessing that you are too.  This potato salad recipe (inspired by a grilled version that I saw Bobby Flay prepare on tv a few weeks ago) is a great departure from the standard mayo-laden variety.  It would go perfectly with just about any grilling menu and I particularly like that it can be served warm, at room temperature or cold.

Serves 4 as a side.

Ingredients:

2 generous pounds of red skin new potatoes, scrubbed well
3/4 cup grape or cherry tomatoes, halved
1/2 of a small red onion, thinly sliced
1/4 cup of good olive oil
3 tablespoons of sherry vinegar
1 1/2 tablespoons of dijon mustard
1 clove of garlic, grated
drizzle of honey
kosher salt and pepper to taste
1/4 cup of sliced fresh basil (or parsley)
1 tablespoon of capers, drained

Place the potatoes in a saucepan and cover with water.  (If the sizes vary significantly, halve the largest potatoes so they are closer in size to the smallest ones.)  Add a few tablespoons of kosher salt and bring to a gentle boil over medium-high heat.  Cook for 8-10 minutes or until tender.  Drain fhe potatoes and when cool enough to handle, slice into bite sized pieces.

While the potatoes are cooking, make the vinaigrette in the bottom of a large glass bowl.  Whisk the sherry vinegar, mustard, honey, garlic, salt and pepper together first, then whisk in the olive oil until emulsified. 

Add the tomatoes, onion and capers- then add the warm potatoes and fresh basil- tossing everything gently to coat in the dressing.  The warm potatoes absorb more flavor than mixing in cold potatoes.  Taste and add more salt and pepper if desired.  Serve immediately or refrigerate to serve later.

My pictures really don't do it justice but I assure you it was quite delicious.  On this occaison, I served it alongside a piece of salmon roasted in the oven with a schmear of pesto over the top (a super quick/easy weeknight meal).  I am confident this one will be a summer potluck staple from here on out! 

Honey Marinated Pork with Gremolata

I'm always looking for ways to jazz up chicken breasts and pork tenderloin. My arsenal has at least a dozen stand-by marinades, spice rubs, and pan sauces yet from time to time I get bored with them. This marinate/gremolata combo that I found in the February Bon Appetit magazine is simple and unlike anything I've had before. The balance of fresh earthy herbs and bright citrus over the perfectly caramelized pork is wonderfully refreshing any time of year.

Ingredients: Two 12-14 ounce pork tenderloins, trimmed 1/3 cup honey 4 large garlic cloves, minced 1 tablespoon of orange juice, freshly squeezed 1 teaspoon (or more) of kosher salt 1 tablespoon of olive oil 1/4 cup of dry white wine 1 tablespoon finely grated orange peel 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh rosemary 1 teaspoons chopped fresh sage

Whisk the honey, garlic, and orange juice together in a measuring cup or a small bowl. Place the pork in a baking dish and pour the marinade over, turning to coat them evenly. Then sprinkle with kosher salt and pepper. Cover and refrigerate for at least two hours or up to overnight.

Meanwhile- to prepare the gremolata mixture for sprinkling over the cooked pork, mix the orange zest and chopped herbs together in a small bowl. You can cover this and place in the fridge for later.

When ready to cook, preheat the oven to 375 degrees. Move the pork over to a plate and SAVE THE MARINADE. Heat oil in a large non stick skillet over medium heat for one minute. Then sear the pork, rotating to brown each side for about one minute. I didn't have a skillet large enough to do both, so I did them one at a time.

Transfer them back to a baking dish and bake at 375 degrees for 15-20 minutes or until a thermometer reads 150 degrees. Let the pork rest for 10 minutes before slicing.

(I'll definitely try this on the grill when the weather improves a bit.)

Meanwhile, I prepared a sauce in the same skillet that I used to cook the pork... pour the reserved marinade and the white wine into the pan and cook over medium high heat until reduced to half a cup. This takes anywhere from 3-5 minutes.

Serve the sliced pork with a drizzle of the pan sauce and a sprinkling of the gremolata. You could serve the pork with roasted potatoes, couscous or your favorite veggie. I made a fennel risotto that worked well with the citrus flavor and some garlicky green beans. Check back soon for a detailed risotto "how to."

Texas Strip Steak with Cilantro- Parsley Sauce and Crushed Potatoes

I was fortunate to spend last weekend visiting some of my best college friends in Fort Worth, Texas. Though I could very easily have eaten Tex-Mex three meals a day and enjoyed every last bite of it, we opted to cook dinner in Saturday night. We were feeling spent after a decadent brunch at Tillman's Roadhouse followed by an afternoon sipping frozen lemonade with vodka by the pool. Before I get to the menu, I have to tell you about three AMAZING Fort Worth destinations that I would demand you visit if you're ever in the area. 1. La Familia Tex Mex. I hadn't been on Texas soil an hour before I was greeted warmly by an unbelievably delicious and ENORMOUS margarita, a cup of queso and a huge basket of fresh tortilla chips at La Familia. Let's just say my hostess knows me very well... They bring you a little cup of delicious soup before your meal. For dinner we opted for Tacos al Carbon- one chicken, one steak- loaded with grilled onions inside of freshly made tortillas and accompanied by fresh guac, pico, cheese, etc. HEAVENLY I tell you... Oh, did I say margarita?? I meant to tell you that it HAD A BEER STICKING OUT OF THE TOP and flaming sugar cubes on the sides as they brought it to the table... As you drink the margarita (you'll need a straw for this one) the beer slowly empties into the glass. Absolutely amazing!

2. I mentioned Tillman's Roadhouse brunch earlier... this place was absolutely unlike anything I've ever seen before. It is rustic roadhouse meats metropolitan chic. Its a log-cabin feel with longhorns on the wall and huge crystal chandeliers hanging from the ceiling. You'd really have to see it to understand but the food was equally as clever and unique. They bring you fresh fried kettle chips at the table when you sit down and the menu incredible. We'd already been warned about dessert so unfortunately we decided to pass on the house made monkey bread that I happened to see at a nearby table. It was a HEAP of gooey doughy cinnamon deliciousness.

For my entree I enjoyed the "Bennie and the Jets" dish of two blue corn cakes topped with pulled pork bbq, poached eggs and green chile "bacon-daise." Lets just say its a benedict like you've never experienced before. Incredible. 'Nuff said.

Lastly... we ordered the Smores for dessert... The brought us three different kinds of HOMEMADE marshmallows (espresso, maple and orange flavors), rich dark chocolate squares and house made graham crackers on a huge platter. Then they bring out mini bonfires (in little clay pots) and skewers for you to toast your marshmallows table side! I'm telling you, if you're ever in the area, you can't miss it.

3. Central Market. If you've been to Austin or DFW you've probably heard of Central Market but this was my first experience. It is any food lovers HEAVEN ON EARTH. It is an enormous market that I would equate to Whole Foods on super steroids. It is a giant warehouse containing the most impressive array of fresh produce, meets, seafood, wine and grocery items. This is where we did our shopping for dinner Saturday night and I literally could have spent days there. When it was time to plan a menu for dinner, I had no hope of topping brunch but seeing as we were in cattle country I picked out three TEXAS-sized strip steaks which was more than enough for the six of us. I seasoned them simply with a steak rub and let sit out at room temperature while I prepped a quick and simple Parsley-Cilantro dipping sauce and Michael Chiarello's Potatoes da Delphina.

I'll refer you to Michael's recipe for more details about the potatoes but its a fun alternative to baked or your standard roasted potatoes. I subbed in parmesan cheese for the lemon zest this time.

For the Cilantro-Parsley Sauce, I combined the following ingredients in the food processor:

1/2 bunch parsley, stems removed 1/2 bunch cilantro, stems removed 1 jalapeno, seeds removed, roughly chopped 2 large cloves of garlic 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon pepper I whirred everything together in the food processor and then while it was running I slowly poured about 1/3 cup of olive oil down the spout. I grilled the steaks for approx 4 minutes per side for medium rare. Liz had sliced a large vidalia onion into thick slices and then wrapped them up in tin foil with some butter, Worcestershire sauce, salt and pepper. (I think..) I set the foil packets on the grill at the same time as the steaks. I then threw on some asparagus (with just olive oil, salt and pepper) for the last 4 minutes of the grill time. I let the steaks rest 10 minutes and then sliced them on a large wooden cutting board and let everyone serve themselves. (I was keeping the potatoes warm in the oven until ready to serve.) I transferred the Cilantro-Parsley sauce to a small pitcher to drizzle over top the steak. It adds a huge punch of flavor. You'll end up dunking just about everything on your plate into it. Can't wait to get back some day soon.. where everything is bigger, and as far as eating and drinking goes, maybe a little better... in Texas!!

Ribeye with Spicy Hoisin Glaze and Sesame Cucumber Salad

Now that I'm living the heart of American farm land, I'm trying to broaden my meat horizons a bit. In Charleston, we had enough fresh fish and shellfish to keep a the health-conscious home cook occupied in the kitchen for years however I've decided to branch out. Its only appropriate seeing as my parents raise beef cattle about 40 miles from here- therefore I'm eager to learn more about the local industry. I have a Whole Foods and Fresh Market handy which I love because on the whole I trust their meat sources however I've also discovered that my Kroger carries Laura's Lean Beef, an all natural cattle producer right here in Lexington, KY. I found the Bon Appetite recipe for Grass Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish on Epicurious.com. Though featuring red meat, I thought the menu sounded particularly light and refreshing. I decided to sub in a Ribeye based on the fact it looked better at the store. The ticket here is that one steak generously feed two people. Slicing it thinly before serving really helps fill up your plate with less food. (If I'd put half of a whole steak on the plate, John would have raised an eyebrow for sure.) I first generously seasoned the steak with kosher salt and black pepper, letting it sit out, covered in foil, to come to room temperature. This helps it cook evenly. Next I peeled and sliced 3/4 of an English cucumber into quarter-inch, half slices and tossed it with a simple dressing of: - Scant 1/4 cup rice vinegar - 1.5 teaspoon of grated fresh ginger (I actually by the little jar of of it and keep it in the fridge) - 1 teaspoon of lightly toasted sesame seeds - pinch of sugar and salt I let this set up in the fridge for 20-30 minutes in the fridge to let the cucumbers soak up the flavors. You definitely want to serve this nice and cold. Thirdly, I prepared the Spicy Hoisin Glaze (I took a few short cuts here while cutting the recipe by half)... •1 teaspoon olive oil •1 medium shallots, thinly sliced •1 garlic cloves, minced •1 teaspoon finely grated peeled fresh ginger •1/4 teaspoon dried crushed red pepper •1/4 cup low-salt chicken broth •scant 1/4 cup hoisin sauce (you can find it in the Asian section of most groceries) •2 teaspoons light soy sauce •1 tablespoons honey

(The recipe also called for Cilantro which I did not have but it would have been a fantastic addition.) Per the recipe: Heat oil in medium saucepan over medium heat. Add shallots and next 3 ingredients; sauté 5 minutes. Add broth, hoisin, and soy sauce; boil until slightly thickened, about 5 minutes. Stir in honey.

I removed the glaze from the heat and then prepared a cast iron skillet for "grilling" the steak. I love a steak on the grill but if you love your steak medium rare (or if you're having a lazy day and don't feel like getting the grill ready) I swear by this method. I find I'm consistently able to avoid over cooking. I heat some vegetable oil (just a drizzle and not olive oil because the smoke point isn't as high enough) over medium-high/high heat until rippling. I then sear the steak for two-three minutes per side. That's.it. I let it rest under tented-foil for 10 minutes before serving. Note: it continues to cook some as it sits.

While the steak was resting, I sliced one medium vidalia onion into half inch slices. I threw it into the cast iron skillet and sauteed in the left over oil and steak renderings over medium heat until tender and golden brown. (A bit decadent I know but its the only splurge in the menu.) I added a little squeeze of honey and one teaspoon of rice vinegar to de-glaze the little bits of goodness and to help facilitate caramelization. Lastly I sliced the steak thinly into "his and hers" portions onto two plates, spooned some of the Hoisin Glaze over top and then served a generous spoonful of the cucumber salad and sauteed onions alongside. The cool, crispy cucumbers cut through the heat and the richness of the steak and onions just perfectly. The glaze was the perfect sweet, spicy, savory combination. It would be great over grilled chicken or pork tenderloin as well. The dish was incredibly satisfying despite the fact we were in essence splitting a steak and omitting starch. It will definitely be going into the summer rotation this year. His... Hers...

Grilled Thai Salmon and Vegetables with Coconut Rice

My Mom found this recipe in Bon Appetite magazine years ago and its been a favorite ever since. This was Dad's request for Father's Day dinner (we did actually have a meal before we enjoyed the Coconut Cream Pie).

My earlier Father's Day Pie post was a little long winded so I'll keep this one short and sweet. I'll let you refer to the recipe at Epicurious.com for the specifics. I found some beautiful Wild King Salmon at Fresh Market and had them cut into four pieces, approx 1/3 pound each. You make a spice rub and coat the salmon on all sides. (Mom removed the salmon skin to allow for more spice-coated surface.) We coated them and then set back in the fridge until we were ready to grill. The salmon is grilled no more than 3-4 minutes per side for medium. (You could pan sear it also.)

Meanwhile you prepare a mixture of vegetables, we used two bell peppers (sliced into strips), some cremini mushrooms (half a package), and one bunch of green onions sliced into one inch pieces on a bias. The vegetables are sauteed in sesame oil with ginger and garlic. We didn't have any Bok Choy handy but I absolutely love it and would definitely add it next time.

The Coconut Rice is AMAZING. Most think of Rice as a backdrop on the plate but it really adds great flavor to this dish. You can't have a Thai meal without an element of coconut milk. (I think Mom omits the oil.)

Lastly but most important, is the dressing/sauce served over top the dish. It is a heavenly yet simple combination of sesame oil, soy, rice vinegar, ginger, sugar and cilantro. (Mom doubles the cilantro.) You spoon this over the vegetables and the fish just before serving. Be sure to bring extra to the table.

The preparation is relatively quick yet the interesting flavors and the beautiful presentation makes for a great entertaining menu. I was so glad Dad suggested it because it's been years since I'd made it. It was the perfect refresher course preparing it with Mom this time. This might be a summer staple at the Lacy house this year.

With dinner we sampled two different white wines. It was opressively hot and humid last weekend. I would have loved a Pinot Noir with this dish however a cool, crisp white sounded most refreshing. We started with a Francis Coppola Diamond Pinot Grigio (a relatively new addition to the Coppola collection from Monterey) which was delicious though very very light. We also tried the Simi Savignon Blanc from Sonoma which I felt stood up a bit better to the food with stronger fruit flavors and a bit more acidity.

Herb-Marinated Pork Tenderloin with Grilled Vegetables

The chaos of selling/buying houses, planning for the move to Kentucky, working, etc. has me a wee bit behind in the blog posts... my apologies...but Masters Sunday, we had friends Morgan and Guy over to watch the end of the tournament and to grill some dinner. We had an open house earlier in the day so I was in search of a make-ahead recipe. Thumbing through one of my many Ina Garten cookbooks I decided on her Herb-Marinated Pork Tenderloin recipe. I followed the recipe to the letter, leaving the pork in the marinade about four hours. (On second thought I used only two pork tenderloins so I cut back on the ingredients proportionally.) The pork was INCREDIBLY flavorful. Ina says she lets them go overnight but there is so much lemon juice in the marinade that I'm sure any longer than 5-6 hours would start to "cook" your pork. I promise you that four hours was plenty in terms of packing in lots of yumminess. I also made a separate marinade for the grilled veggies. I mixed together: 1 tablespoon of balsamic vinegar juice of half a lemon 3 tablespoons of olive oil 1 tsp honey 1 scant tsp dijon mustard 1 clove of garlic- minced leave from 2 sprigs of fresh thyme 4-5 basil leaves, sliced thinly pinch of kosher salt and cracked black pepper I let this sit for a few hours and then poured it over the vegetables an hour or so before grill time. I used two green zucchini, one yellow, one red bell pepper and one red onion for lots of color. I cut them into roughly one inch pieces and then threaded them onto skewers before grilling. John grilled both the pork and the veggies to perfection. The pork was just medium, barely pink in the center and the veggies were tender but still had a crispness to them. I decided against a starch because we'd snacked on home made pimento cheese toasts before dinner while sipping Arnold Palmer's- a delightful combination of sweet tea, lemonade and vodka. I made my own pimento cheese in this case but you could easily use store bought. I toasted baguette slices under the broiler for barely one minute per side. I then layered a generous spoonful of pimento cheese and a thin roma tomato slice on top. I sprinkled the top with a tiny bit of salt and pepper before sticking them back under the broiler for 20-30 second or just until the top was barely bubbly. After all, it wouldn't be the Masters without pimento cheese.

Grilled Lamb Chops with Grilled Vegetable Quinoa

When the weather's nice, there's nothing easier than throwing something on the grill after work. (Maybe that's because John mans the grill and therefore I'm only responsible for prep and clean-up while he does the "cooking." Nonetheless he never complains when we have lamb chops on the menu. I cut one rack of lamb into double chops, drizzled with olive oil and seasoned with salt and pepper. I did the same with two zucchini squashes (sliced length-wise, approx 1/2 inch thick) and one red onion (sliced into rounds approx the same thickness). Grilling veggies is tough. You either grill them on a piece of tin foil- losing some of the charring and grill flavor or you risk losing them through the grill rack while flipping. Onions are particularly dangerous because the rings separate and they slip through the cracks even easier. This time I attempted to thread the onion slices onto a sharp metal skewer so that John could just flip them all at once. Unfortunately the skewer broke many of the onion rings which caused them to fall but I think it helped a little.

While John was grilling, I cooked some quinoa per the package instructions, I think it was about one cup of dry quinoa. If you're not familair with quinoa, it is a delicious and super healthy alternative to rice or cous cous. It cooks up quickly like cous cous but has all of the health benefits (and many more) of brown rice. According to a website that I consulted: •Quinoa is 100% whole grain and is close to being a perfect food source in the balance of nutrition it provides. Technically it's not a grain but the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein - 12% to 18%. According to The National Academy of Sciences, quinoa is "one of the best sources of protein in the vegetable kingdom".

I also prepared a quick garlic vinaigrette to pour over the lamb chops:

3 tablespoons olive oil

1 tablespoon red wine vinegar

juice of half a lemon

one large garlic clove, finely minced or pressed

one tablespoon of chopped fresh chives

pinch of kosher salt and some black pepper

I like the idea of a vinaigrette with grilled meats when you don't have time to wait on a marinade. You can use any combination of vinegars/oils/spices/herbs/etc. to add flavor at the very last minute.

The lamb chops cooked quickly, approx 3 or 4 mins per side for medium rare. The veggies took approximately the same out of time. While the chops rested, I diced up the grilled vegetables and tossed them into the cooked quinoa with 1/4 cup or so of chopped fresh chives and a generous pinch of kosher salt and pepper.) I served two double chops a piece alongside a generous pile of the grilled veggie quinoa and passed the garlic vinaigrette at the table to drizzle over top. Lucky for John I wasn't quite ambitious enough to eat both chops so he ended up with left overs for lunch.

With dinner we enjoyed one of my new favorite Malbec's from Layer Cake. The Layer Cake Shiraz has gotten a lot of hype recently however I much prefer the Malbec. Its around $15 a bottle and absolutely fantastic.

Grilled Flat Iron Steak with Sauteed Kale and White Beans

This was a fast, budget friendly weeknight meal that I must say I really REALLY enjoyed. We don't eat much red meat during the week. I usually default to pasta, chicken, fish, pork every once in a while. The Spring-like weather had me in a grilling mood and I thought of flat iron steak because my mom was hooked on this particular cut last summer. They are thin so they marinate and grill up fast but if cooked correctly are still quite tender. I found a simple flank steak marinade recipe with lots of great reviews on Epicurious.com so I decided to give it a try. Marinade: 1/3 cup red wine 1/3 cup low sodium soy sauce 3 cloves of garlic- pressed a handful of fresh parley- chopped pinch of kosher salt and some freshly cracked black pepper I mixed the ingredients directly into a large ziplock bag and then dropped in one flat iron steak, approximately one pound total, sealed it well and then squished it all around to coat the steak evenly. I set it into a baking dish and refrigerated for 45 mins to 1 hour. In the meantime I started to prepare the quick saute of Greens and White Beans, another Epicurious.com recipe that jumped out at me. I chose Kale because its one of my favorites and it cooks relatively quickly. Sauteed Kale and White Beans: 3 tablespoons olive oil 3 cloves of garlic, thinly sliced 1/4 teaspoon red pepper flakes 1 bunch of kale, cleaned, center ribs removed, torn into pieces 2 cups of fresh arugula 3/4 cup chicken stock 1-15 oz can of cannellini beans, drained and rinsed. 1-2 teaspoons balsamic vinegar I heated the olive oil for one minute over medium heat in a large skillet (you'll want one with a lid) and then toasted the sliced garlic and red pepper flakes for just about one minute. I added the greens to the pan and immediately tossed them together with the garlic and oil. You want to be sure that the garlic doesn't sit at the very bottom of the pan or it will burn. As soon as the greens were wilted, I added the chicken stock, a little bit at a time, covering the pan to steam the greens. This took about 8-10 minutes total, adding a few splashes of stock every couple of minutes. You don't want it to be soupy but you need enough liquid to create steam. As soon as the greens were tender, I added the white beans and the arugula - gently mixing everything into the kale mixture to avoid smashing the beans. The arugula wilts in a matter of seconds, adding a little extra flavor to the dish. As soon as the beans were heated through and the liquid was mostly absorbed, I added the vinegar and some salt and pepper- cooking everything two minutes longer while gently mixing together. Note: the reduced stock gives it lots of flavor so you don't need too much additional salt. I set the greens and beans aside, barely covered with a lid to keep warm while John grilled the steak. I removed the steak from the marinade and patted somewhat dry with a few paper towels. This helps to create a caramelized sear on the meat as it grills. John grilled the steak for about 3-4 minutes per side and then we let it rest for 10 minutes, tented with tin foil, before slicing it on a diagonal. The soy sauce in the marinade helps to tenderize the meat while flavors of the red wine and garlic are absorbed. For a super simple marinade and only 45 minutes or so of soak time, the steak was incredibly flavorful. The kale and white beans were the perfect compliment- I could make a meal of them alone actually. John and I happily ate left overs again the next night. Thank you once again, Epicurious, for a fantastic meal. All for just about $10 in groceries!

With dinner we enjoyed a new wine that we sampled at the Food and Wine festival last weekend. I picked it up at Whole Foods that very day. It is a Yali Cabernet/Carmenere blend from Chile - priced at $8.99. I'm not an expert but I would say it is full bodied with some spice to it- it worked really well with this meal.

Chipotle Shrimp Tacos with Apple-Cucumber Salsa

I'm finally recovering fromthe shock of losing Gourmet magazine this year and I've really warmed to my monthly edition of Food and Wine magazine. (I'm getting Bon Appetit as well, in place of Gourmet, which is also great.) I find that the articles are extremely interesting and well written- I actually end up reading it cover to cover instead of just skimming through to the recipes. The March issue featured tons of healthy ethnic dishes which all look delicious. Everyone is trying to shed a few winter pounds right about now and as the weather warms, lighter, fresher foods are working their way back into the meal rotation. I particularly loved the "Mexican Favorites Made Healthy" section this month. I immediately dog-eared the Chipotle Rubbed Salmon Tacos with Apple-Cucumber Salsa recipe. When it came time to give it a try however, the salmon didn't look fantastic at the store so we successfully substituted shrimp instead. I made a few changes to the recipe and it made two generous servings (4 tacos). Shrimp Taco Ingredients: 3/4 pound medium-large shrimp (peeled and deveined) 1 1/2 tsp chipotle chili powder 1 tsp orange zest 1 1/2 tsp sugar 1 hass avocado (mashed just before serving) 4 taco-size flour tortillas (not the tiny fajita size, not the burrito size, somewhere in between) 2 tablespoons sour cream juice of half a lime Apple-Cucumber Salsa: 1/2 granny smith apple (diced) 1/4 of an English cucumber (diced) 2 green onions, green and white parts (thinly sliced) 1/3 of a yellow bell pepper (diced) 1 tablespoon white wine vinegar 3/4 tsp sugar one tablespoon chopped fresh cilantro Preheat the oven to 400 degrees. After cleaning the shrimp, I tossed them with a drizzle of olive oil and a mixture of the chipotle chili powder, sugar, and orange zest. The sugar is there to balance out some heat and the orange zest really stood out to me while I was eating as another layer of flavor. I then placed them in a baking dish and set aside while I prepared the salsa. You simply dice the fruit/veggies, dress with the vinegar, sugar, cilantro (omit if you're not a fan) and toss it all together in a bowl. You might be skeptical about the cucumber and apple combination but I agree with Deborah Schneider, the recipe's author, that the crunch factor is absolutely excellent and the flavors work really well to cool your mouth down from the heat of the chipotle. The shrimp roast quickly (6-8 minutes) in the oven. (I decided to roast the shrimp versus cook them in a skillet on the stove because I wanted to avoid any "seafood" smells while we are showing our house. Perhaps I'm a bit paranoid but better safe than to repel a potential buyer with potent food smells of any kind.) I wrapped the tortillas in tin foil and placed them in the oven to warm at the same time. Meanwhile, I mixed the sour cream and lime juice in a small bowl to make a tangy crema for drizzling over the tacos as well. The shrimp are finished when they are no longer translucent and somewhat firm to the touch- careful not to over do it or they become rubbery. I quickly mashed the avocado in a small bowl and then shmeared it inside each of the four tortillas. I then divided the shrimp amongst the four tacos and topped them generously with the salsa mixture- lastly drizzling with the lime crema.

As I mentioned, the chipolte definitely kicks in some serious heat but the cool crunchy salsa and the sour cream work nicely to balance it out. The recipe called also for some shredded cabbage which would have been a nice touch-but I accidentally left it off of the grocery list. Definitely a great recipe as the weather gets warmer! I'm excited to try them with the salmon next time too.

Grilled Lamb Chops and Tomatoes with White Beans and Spinach

John was jealous of the lamb dish I had described from my New Orleans trip the other day so he requested a repeat for Sunday dinner this week. We had a productive yet relaxing day and decided to top if off with a nice meal in celebration of our cats' 5th birthday....don't laugh. For those of you that know us, our cats are treated more like our children than pets in our house... John actually went out early in the morning to buy them a floor to ceiling "cat tree" as a birthday gift. As he told me, "turning five in the cat world is like turning forty as a human" so we needed to make it a big deal. What better way to toast to your favorite furry friends than to pull a nice bottle of Brunello off of the shelf and to grill up some lamb!

We opened the wine about an hour before we started the grill as a Brunello is best when it has time to really open up. We found this bottle at Total Wine for my Dad's birthday last year and it is AMAZING. As we learned on our honeymoon in Tuscany two years ago, 2003 is the best recent year in Tuscan wine history, so we had a feeling it could be worth every one of the 5000 pennies we paid for it- and IT IS!

While it was breathing, I cut my french rack of lamb into 8 even chops and started on my marinade. In a small bowl I combined 3 large cloves of minced garlic, 1 tablespoon of fresh chopped rosemary, 1 tablespoon of mint sliced into chiffonade, 1 tablespoon of honey, 2 tablespoons of red wine vinegar, the juice of half a lemon, 1 teaspoon salt and some freshly cracked pepper. I mixed that together and poured over the lamb chops in a large ziplock bag. After sealing well, I gave the bag a little "massage" to make sure the marinade was coating all of the chops evenly and put it into the fridge for one hour.

I set the table and killed a little bit of time with clean-up in the kitchen before I prepped the side dishes as everything was really quick and easy. About 30 minutes until grill time, I cut two roma tomatoes into quarters and drizzled with olive oil, a splash of balsamic vinegar and seasoned with salt and pepper.

John had actually requested the standard roasted potatoes with the lamb but I was in the mood for something a little different.

The Tuscan wine brought Cannelinni beans to mind which I absolutely love. I had a large can of cannellini beans in the pantry which I drained and rinsed. In a saucepan with a tablespoon of extra virgin olive oil, I sauteed one clove of garlic-minced and two thirds of a shallot-sliced. As soon as the garlic started to get a slight toast on it, I added one teaspoon of fresh chopped rosemary and cooked one minute more before adding the beans a sprinkle of kosher salt and some fresh cracked pepper. Once everything was heated through- about 5 minutes on medium heat- I added a generous pinch of fresh mint and a squeeze of lemon juice (approx half a lemon.) The beans were so tasty on their own that I had the left overs for lunch the following day.

Meanwhile, John was manning the grill zone. He put the tomatoes on the grill first and then added the chops on med-high heat for a quick two minutes per side. They came off at a perfect medium-rare temperature to rest while I quickly sauteed some spinach and got ready to plate. I toasted one tablespoon of pinenuts in a frying pan over medium heat until golden brown. I removed them from the pan and added some olive oil, one clove of garlic-sliced and the remaining third of my sliced shallot over the same heat. Just as the garlic began to get some color, I added one bag of baby spinach and sauteed until wilted. I hit it with a splash of balsamic vinegar, some salt, pepper and my toasted pine nuts.

I plated the white beans and lamb chops with a large spoonful of spinach and a few grilled tomatoes. I then squeezed some fresh lemon over the lamb (thanks Heather for the tip!) before we sat down to eat which really livened up the flavor of the meat. The plate was beautifully colorful and of course paired with the Brunello, was pretty close to heaven on earth.

As I've said before and I'm sure I'll say again, a great bottle of red wine requires that you have chocolate on the menu for dessert. I wanted to stick with my quick and easy theme so I found a Quick Blender Chocolate Mousse recipe on Epicurious.com...

http://www.epicurious.com/recipes/food/views/Moms-Blender-Chocolate-Mousse-with-Lemon-Cream-237920

I have to say, it is possibly the easiest dessert ever, but my attempt was not so successful. The flavor was fantastic. I used 60% Bittersweet Ghiradelli chocolate (I doubled the sugar to compensate as the recipe called for semi-sweet) and it came together in 15 minutes flat. Instead of bowls, I actually served it in teacups which were the perfect size. I let it set up for over three hours in the fridge but it never did set up as I would have liked it to- the bottom of the cup was still a little soupy. I topped the mousse with Kahula whipped cream and some chocolate shavings. I decided on Kahula instead of lemon seeing as the tea cup made for a playful"cappuccino" presentation and the mousse had some instant espresso in it as well. They were super cute- I will definitely try the concept again but would use a different mousse recipe.

The rich dark chocolate, despite the consistency-and the Brunello was like a fourth of July for the tongue- I honestly cannot tell you how delicious. I managed to make my last glass last about 2 hours!! I could have just sniffed the glass all night long.... I would definitely recommend buying as many of these bottles as you can possibly afford and to do it up right with your favorite lamb, steak and decadent chocolate dessert recipe!

Happy Birthday Caeser and Cleo!!!