Monday, August 24, 2009
Herbs, Herbs, Herbs!
As usual, I have an abundance of fresh herbs, particularly sage. Fortunately, sage is one of the best herbs when it comes to drying.
(Note the dried cayenne and serrano peppers dangling there, too)==========>
Parsley is another herb that seems to grow and grow, and I really hate to let any of it go to waste.
I rinse it, then hang it from the cabinets above the sink; the water drains naturally, and the parsley remains intact. It only takes a week or so for it to dry out completely.
As usual, I have an abundance of fresh herbs, particularly sage. Fortunately, sage is one of the best herbs when it comes to drying.
(Note the dried cayenne and serrano peppers dangling there, too)==========>
Parsley is another herb that seems to grow and grow, and I really hate to let any of it go to waste.
I rinse it, then hang it from the cabinets above the sink; the water drains naturally, and the parsley remains intact. It only takes a week or so for it to dry out completely.
Wednesday, August 12, 2009
Stuff you Never Knew you could Grill
Add cucumbers to the list! Cukes are great raw, with nothing added to them. But you can grill cucumbers, and use the grilled cukes in a variety of ways.
First, you peel the cuke. Split it lengthwise, and use a spoon to scoop the seeds out.
Leave the cucumber halves intact at this point. Put the halves into a sealable plastic bag, and add about a tablespoon of extra virgin olive oil. "Squish" the bag around to thoroughly coat the cucumber, being careful not to break the cucumber.
Grill the cucumber halves over medium-high heat, for about 5 minutes per side, until you've achieved grill marks.
Remove from grill, and allow to cool. At this point you could eat them as-is, add them to other grilled vegetables, or use them in any number of recipes.
Add cucumbers to the list! Cukes are great raw, with nothing added to them. But you can grill cucumbers, and use the grilled cukes in a variety of ways.
First, you peel the cuke. Split it lengthwise, and use a spoon to scoop the seeds out.
Leave the cucumber halves intact at this point. Put the halves into a sealable plastic bag, and add about a tablespoon of extra virgin olive oil. "Squish" the bag around to thoroughly coat the cucumber, being careful not to break the cucumber.
Grill the cucumber halves over medium-high heat, for about 5 minutes per side, until you've achieved grill marks.
Remove from grill, and allow to cool. At this point you could eat them as-is, add them to other grilled vegetables, or use them in any number of recipes.
Budweiser Barbecue Sauce
A word about a new product line, just recently available in my neighborhood: Budweiser Barbecue Sauces.
There are three varieties of BBQ sauce avaialable: Honey variety, Smoked variety, and the "regular" stuff. I chose to try the "regular" and work from there. Let me tell you, it's extremely delicious stuff!
If you know me at all, you know I don't endorse, suggest, or prefer any commercial brand of ANYTHING. But in the case of Budweiser Barbecue Sauce, I'm willing to go out on a limb. It's one of the best (store-bought) sauces I've ever tried, and I'm not the only one who thinks so:
http://www.bbqreport.com/archives/barbecue/2006/06/24/budweiser-barbecue-sauce
It tastes like something I'd make myself. That says a lot!
Saturday, August 08, 2009
Sesame Grilled Tuna with Honey-Garlic Glaze
Ingredients
* 1 tuna loin steak per person, about 1/2 to 2/3 pound each
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil (don't use olive oil)
* 1 tablespoon minced fresh parsley
* 2 teaspoons lemon juice
* 1 large clove fresh garlic, minced (or 2 small cloves)
* 1/2 teaspoon crushed red pepper flakes (or more, to taste)
* a few grinds of black pepper
* about 1/2 cup sesame seeds
* (optional) a few drops of sesame seed oil
In a small bowl, whisk together all ingredients except tuna and sesame seeds. Cover with plastic wrap, and refrigerate until ready for use.
When ready to grill, heat your grill to medium-high.
Dump the 1/2 cup sesame seeds into a shallow pan (I used a pie pan). Dry the tuna steak/s on a paper towel, then press each side of the steak into the sesame seeds.
Grill the steak/s for 3 to 4 minutes per side (this can vary a bit, depending on the thickness of the tuna, the temperature of your grill, etc.)
I like to go for medium-rare to medium doneness
Remove the tuna from the grill, and allow it to rest for about 15 minutes, so the juices can redistribute. You could cover it loosely in aluminum foil, or do what I do: stow it away in the microwave oven.
To serve, use addtional soy sauce for dipping, if desired.
Ingredients
* 1 tuna loin steak per person, about 1/2 to 2/3 pound each
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil (don't use olive oil)
* 1 tablespoon minced fresh parsley
* 2 teaspoons lemon juice
* 1 large clove fresh garlic, minced (or 2 small cloves)
* 1/2 teaspoon crushed red pepper flakes (or more, to taste)
* a few grinds of black pepper
* about 1/2 cup sesame seeds
* (optional) a few drops of sesame seed oil
In a small bowl, whisk together all ingredients except tuna and sesame seeds. Cover with plastic wrap, and refrigerate until ready for use.
When ready to grill, heat your grill to medium-high.
Dump the 1/2 cup sesame seeds into a shallow pan (I used a pie pan). Dry the tuna steak/s on a paper towel, then press each side of the steak into the sesame seeds.
Grill the steak/s for 3 to 4 minutes per side (this can vary a bit, depending on the thickness of the tuna, the temperature of your grill, etc.)
I like to go for medium-rare to medium doneness
Remove the tuna from the grill, and allow it to rest for about 15 minutes, so the juices can redistribute. You could cover it loosely in aluminum foil, or do what I do: stow it away in the microwave oven.
To serve, use addtional soy sauce for dipping, if desired.
Lentil Chili...a Work in Progress
Last night, I had a hankering for chili-dogs. I had no chili in the house, and the only beans I had on hand were dried black beans. Dried beans weren't much help, because I wanted to eat TODAY.
I remembered the dried lentils I had in my cupboard, so I simmered some in a little water, combined with a splash of beer, a bay leaf, and crushed garlic. After about 15 minutes, the lentils had softened to the point where they were usable.
I drained the lentils, then returned them to the pot with some tomato sauce (made from my own tomatoes, thank you very much), some finely-diced jalapenos (also from my garden), some store-bought chili powder, and a little extra cumin.
I threw in some other stuff---a crushed, dried chipotle pepper, some butter, some fresh garlic, and salt & pepper---and let the whole works simmer for about 20 minutes (uncovered), until it thickened.
It was absolutely awesome as a hot dog topping, and with a little work, I bet it could work as a "whole meal in a bowl". I'll have to write things down, step-by-step, and get back to you with the recipe.
Last night, I had a hankering for chili-dogs. I had no chili in the house, and the only beans I had on hand were dried black beans. Dried beans weren't much help, because I wanted to eat TODAY.
I remembered the dried lentils I had in my cupboard, so I simmered some in a little water, combined with a splash of beer, a bay leaf, and crushed garlic. After about 15 minutes, the lentils had softened to the point where they were usable.
I drained the lentils, then returned them to the pot with some tomato sauce (made from my own tomatoes, thank you very much), some finely-diced jalapenos (also from my garden), some store-bought chili powder, and a little extra cumin.
I threw in some other stuff---a crushed, dried chipotle pepper, some butter, some fresh garlic, and salt & pepper---and let the whole works simmer for about 20 minutes (uncovered), until it thickened.
It was absolutely awesome as a hot dog topping, and with a little work, I bet it could work as a "whole meal in a bowl". I'll have to write things down, step-by-step, and get back to you with the recipe.
