Sumptuous Summer Salads

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I've been a bit remiss in my salad-making this summer.  It's strange because I've probably been buying a lot more produce than in years past - it's just not ending up on a plate with a dressing.  It probably has a bit to do with the charcoal grill vs the old gas grill, too.  It was easier to toss something on the gas grill and then use it to top a salad.  Now... if I'm starting a fire, I want something a bit more substantial.  Trade-offs....

But... the coals were lit tonight for a couple of chicken breasts sprinkled with a bit of garlic, olive oil, S&P.  I also grilled some Belgian endive - excellent on the grill!

I also added tomatoes and avocado, and served it atop fresh arugula.

Victor made a vinaigrette with orange juice, balsamic and olive oil, with garlic and herbs from the garden.

I'm going to have to do these more often.  (Except tomorrow...  I have a couple of steaks that are ready for the charcoal...)


Sofrito Stuffed Peppers

Sofrito sauce is my friend.  It's amazing just how many things I have been able to make with it.

For those just tuning in, sofrito sauce is a basic Spanish sauce of onions, tomatoes, garlic, and a variety of seasonings.  It has many variations and is widely used in Central America, Cuba, and throughout the various Hispanic communities.  It's good.  And I can buy it jarred.

Tonight's variation on a theme is a simple stuffed pepper.  The concept came from an item I saw in a grocery store freezer.

I used red peppers and black japonica rice, but any peppers and any rice will work.  I also had a goodly amount of filling left over.  This would easily stuff four peppers (eight halves).

Sofrito Stuffed Peppers

  • 1 cup rice
  • 1 jar sofrito sauce
  • 1 1/2 cups beef broth
  • 1 lb langostinos (or shrimp)
  • 1 tomato, diced
  • 5 green onions, diced
  • 2 cups shredded cheese
  • 1 small can sliced black olives, drained
  • 4 bell peppers, halved

Cook rice with 1/2 cup sofrito sauce and 1 1/2 cups beef broth until tender.

When cooked, add remaining sofrito sauce, langostinos, tomato, cheese, green onions, and olives.  Reserve a bit of onion and olives for garnish.

Mix everything well and stuff into pepper halves.

Place on sheet pan and bake at 350° for about 30 minutes.

This is one of those things that is only limited by ones imagination...  Switch out the peppers, any type of rice will work, but so would so many other things - barley, lentils, couscous, beans... The filling could become vegetarian really easily by substituting some diced vegetables for the langostinos.  Different cheeses...

Play with it.  Have fun.

It's pretty much guaranteed to be good no matter how you do it!


Snapper

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After the excesses of the holiday weekend, it's time to lighten the dinner plate a bit.

Scarlet Snapper, zucchini, green onions, and a bit of red pepper and onion spread.  Covered and baked at 350° for 15 minutes.

Can we say easy, boys and girls?!?

I added nothing to the dish - no oil, butter, anything.  Didn't need it.  The zucchini gave of enough liquid to steam everything quite nicely. The spread was slightly spicy...

It worked well.


Happy July 4th!

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It was a wild and crazy day!

Food and drink were ridiculously bountiful, family and friends and little kids...  Hawai'ian music in the background...  Definitely a fun day.

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It was a Hawai'ian--themed party... What better way to celebrate the 4th, eh?!?

I started off by grilling pork tenderloins that had been marinated in teriyaki sauce, pineapple juice, and allspice.  Then brushed with the last of the strawberry BBQ sauce.

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And then I made a fresh pineapple salsa to top it off.

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I really wanted to make a silly watermelon boat of some sort - a Hawai'ian Outrigger was my first idea - but reality (and time) set in and it became a simple hollowed out watermelon with some lovely-tacky silk flowers (and a paper umbrella).

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Marie's mom, Joann made an utterly delicious cherry pie, and Marie brought over banana cakes topped with an assortment of great toppings.

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Unfortunately, the camera came out and went away before the party really started, and I never got any pictures of the food everyone else brought!  We had homemade candied walnuts, caramel brownies, artichoke dip, strawberry rhubarb pie, a lemonade iced tea cocktail majob that was really good, plus a strawberry salad with a poppy seed dressing, marinated tomatoes, and.... and...  potato salad, coconut rice pudding... and hot dogs... and... and...

Yumlicious.

A great time was had by all, and we have leftovers!


Cookin' up a storm!

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Okay.  Not really.  We called for pizza (Peace-A-Pizza...  pretty good stuff!) and I made root beer floats for dessert.  We have friends staying with us for the holiday and...  well...  It's more fun to sit around and talk and stuff than cook dinner.  Especially since we're getting ready for tomorrow's festivities.

Fun. Fun. Fun.

I did a quick stirfry last night...

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...and then a lemon cake with fresh nectarines, homemade fig jam, and whipped cream, foir dessert.

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Stay tuned for lots of pictures, tomorrow!


Pork Scallops with LOTS of Mushrooms

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When I pulled two thick pork chops out of the freezer, this morning, I didn't have much of a plan, but I did kinda figure they would go on the grill.  I still have BBQ sauce as well as a bazillion different things to marinade with.

When I got home from work and opened the fridge, I knew something else was going to become of them - and it was going to involve mushrooms!

I had lots of mushrooms in the ol' vegetable bin, and mushrooms don't usually like to stick around that long.  Those nice, thick pork chops were about to get sliced in half, pounded, floured, and sauteed - with a big ol' sliced leek, white wine, a splash of chicken broth, and a pinch of French herbs.

It was a good call, if I do say so m'self!  And... it was a lot quicker than firing up the grill!

Lumpy, unpeeled mashed potatoes and steamed broccoli finished the plate.

And since it's hot and muggy outside, we'll have ice cream for dessert later on.

And we're going to have guests starting tomorrow!

Oh boy!