Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.
Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.
First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.
Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.
JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.
What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?
Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.
Here is my version:
Pasta with Pears, Pecorino and Walnuts
- 10 oz linguine pasta
- 1/2 cup walnuts, coarsely chopped
- 3 large pears, very ripe, cored and cubed
- 3 tbsp butter
- 3/4 cup grated Pecorino Romano (plus extra for garnish)
- 4 oz cream cheese or Mascarpone, cut into small cubes
- dash of white wine (opt)
- salt and pepper to taste
skillet, large pot
Bring water to boil in large pot, add salt and pasta and cook to al dente. Drain but do not rinse and add back to pot, off heat.
While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.
Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).
Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.
Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.
That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara
I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.
Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.
Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).
Curried Turkey Burgers
- 1 lb ground turkey
- 3 tbsp plain yogurt
- 1 tsp ground curry
- 1/8 tsp ground cumin
- ½ tsp salt
- 3 green onions, chopped
- 4 pita breads
In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.
After asking for and receiving some excellent advice on how to use my new convection oven, I decided to jump in and test it out. Roasting a chicken seemed like the most logical choice. If I ruined it, I could turn it into chicken salad. Sonoma Chicken Salad to be exact, found here.
This time of year, recipes seem superfluous – farm fresh corn, zucchini from my garden and sliced tomatoes need little embellishment. But I do have Tomato-Pasta Salad, here, that changes up the usual flavors.
For dessert, those plums needed to be used, so I went with a Plum Crumble (or as my cousin christened it, Plumble), recipe here. I used the convection feature, which helped the crisp brown evenly. Bonus Bixby inspecting the plums here.
I don’t have any recipes from JeffreyW this week, but that could because this guy is keeping him busy:
That’s the most adorable, Gabe, getting himself into a bit of trouble. I am looking forward to seeing how JeffreyW’s figs turn out, hopefully abundant enough for homemade fig newtons. But if not, just fresh off the tree. I love figs! Photos of his fig progression are here.
What’s on your menu this weekend as summer winds down? My grapes are starting to ripen, and of course I’m overrun with plums, so does anyone have some good plum or concord grape recipes they want to share? What else is cookin’ tonight?
Tonight’s featured recipe is pretty simple, since what I wanted was to test out how the convection oven treated my ingredients. I started with a local chicken, zucchini from my garden, potatoes from my dad’s garden and local corn.
I mixed together 2 tbsps of butter with dried, crushed rosemary and basil, along with crushed garlic and rubbed it under and over the skin of the chicken. I then rubbed more of the herbs and garlic inside the cavity.
I put the chicken and the sliced potatoes into the roasting pan. I roasted them at 425 degrees, until the breast meat registered at 165 degrees and the thighs at 170 degrees. The high temperature, combined with the convection created a crisp skin that quickly sealed in the juices. Total cooking time was one hour for a five pound bird.
I added the sliced zucchini about 15 minutes before the chicken was about to come out of the oven, so everything finished up nicely. The corn was microwaved for two minutes an ear (for a total of six minutes) with the husks on. If I had been more confident with my oven skills, I would have popped the ears into the oven just a bit before the zucchini and roasted them in the husks.
I am over the moon with what the convection feature can do – the potatoes were perfectly roasted, the chicken crisp and moist, the zucchini tender. The flavors were great and the herbs really permeated the meat.
That’s it for this week. I’m sitting here watching the welcome rainstorm drench my very thirsty yard, while contemplating my long list of things to do this weekend. Have a great weekend! – TaMara
Bixby turned two on Thursday and I felt that justified a Bixby Diaries post. So for the pet lovers, you’ll find lots of new and old photos, plus video of the Beast here. For the rest of you, it’s a grilling themed recipe exchange.
First up, Grilled Chicken and Papaya, recipe here. I noticed in the stores that mangoes were plentiful, and I can’t imagine why you couldn’t substitute – I would add a dash of lime to it all with mangoes.
Speaking of mangoes and papayas, how about Grilled Fish with Mango and Papaya Salsa, recipe here.
A couple of nice sides to round things out. But don’t think you need a recipe, fresh veggies from the garden, tossed in olive oil and grilled in a grilling basket can’t be beat.
Grilled Vegetable Salad, click here, can be a meal in itself or a hearty side.
Greek Grilled Potatoes, recipe here, are a nice, tangy change from regular potato packets.
What’s on the menu this weekend? Anything special planned for Father’s Day? What’s your favorite food to take out of the kitchen and make on the grill?
Tonight, I combined two favorite recipes. I love the pinwheels because they are so showy (and tasty). I thought it would be a great recipe for Father’s Day weekend. Then I ran across my spicy sauce and thought, yum, that would work. If you don’t want spicy, here is the original Pinwheel Recipe. And if you don’t want pinwheels, here is the original Spicy Grilled Flank Steak recipe. I got you covered.
Grilled Spicy Flank Steak Pinwheels
- 1 tbsp chili garlic paste
- 1 tbsp lemon zest
- 1 tbsp ground ginger
- 2 tsp crushed garlic
- 1 tbsp olive oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- ½ cup orange juice
- 1 lb flank steak
- 8 oz sliced provolone cheese
- 1 bunch washed and dried spinach leaves
- 8 wooden skewers
- olive oil
You can ask the butcher to butterfly your flank steak, which is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.
Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it thin.
Keeping it flat, place into a ziplock bag, add marinade and coat completely on both sides. Marinate flat in refrigerator 1 hour. Remove from marinade and assemble.
Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.
Next layer the provolone cheese slices, two to three slices thick, over the meat.
Now it’s time to roll. Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.
Heat grill and oil grates well – alternately you can cook in a cast iron skillet (heat 1/2 to 1 tbsp of oil in it) on the grill. If using a gas grill – heat one side to high for searing, turn the other side to about medium to finish cooking. For coals – place coals toward center of the grill, leaving the edges cool for finishing cooking.
Add pinwheels to the grill, flat side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute. The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.
After the second side is done, move steaks off of high heat to the cooler grates and let the steak finish for about 10 to 15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.
Remove to a plate, cover with foil and let rest 10 minutes, so the cheese isn’t molten lava.
My steak made 4 large pinwheels.
That’s it for this week. I don’t know how many recipe exchanges I’ll have in me while I’m packing, but stay tuned. Have a great weekend! – TaMara
This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter
I’m thinking I’ll focus on grilling recipes this week. Start with something a bit different with some exotic flavors. Serve over rice or couscous and add some grilled vegetables for a quick and easy dinner.
Grilled Chicken & Papaya
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 4 boneless chicken breasts
- 8 button mushrooms, washed
- 1 onion, cut into 8 wedges
- 1 green pepper, cut into 8 pieces
- 1 papaya, peeled, seeded & cut into 8 chunks
- 4 large metal skewers (if you use wooden, remember to soak them first)
Heat oil in skillet, add curry powder and stir for 30 seconds, remove from heat & add lemon juice, water, salt & pepper. Cut each breast into 4 to 6 cubes. Thread on skewers: (suggested) mushroom, chicken, onion, pepper, chicken, papaya, chicken, pepper, onion, chicken, papaya, mushroom. Brush curry mixture on all sides of the kabobs. Grill for 10-15 minutes, turning frequently and basting with curry mixture.
Baby Back Ribs with Citrus Glaze
- 4 to 6 slabs baby back ribs, about 10 – 12 ribs per slab
- Chinese five spice powder
- Fresh ground pepper
Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool (or if you prefer, you can broil them, 5 minutes per side).
Preheat the oven (or grill) to 325 degrees. Wrap the ribs in foil, tightly, and then wrap in another layer of foil, place on a baking sheet or directly on grill, and bake for 2 hours. Remove the ribs from the oven and allow to cool while still wrapped.
Prior to serving, spoon the Citrus Glaze (see recipe below) over the ribs, liberally coating both sides. Serve with remaining glaze.
4 – 6 servings
- 12 oz orange juice concentrate, not diluted
- 1 cup apple cider vinegar
- 1/2 of a 7-ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped (more or less depending on the heat you desire)
- 1/2 cup soy sauce
- 1 cup sugar
In saucepan combine ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to half and coats the back of a spoon, about 20 minutes. Careful, you’ll have to stir frequently and watch to make sure it does not boil over or burn.