Tuesday, August 19, 2014

BBQ Salmon with Hot Pepper Jelly Glaze & Marinated Tomatoes


Wild caught salmon grilled over a summer fire, then coated with hot pepper jelly and topped with marinated tomatoes. How good does that sound? The jelly melts into a delicious sweet and spicy glaze and perfectly ripe tomatoes add the delicious final touch. Just what I want on a hot August night.



I made this dish last Sunday for my husband's birthday. Fast, easy and very fresh tasting, he said it was one of the best salmon dishes he has ever had. (and he is a massive salmon fan!). The trick, as always, is to use the best quality ingredients you can afford. The wild caught salmon was caught the day before, the ripe heirloom tomatoes were freshly harvested and I served the fish with a wild rice & sprouted brown rice salad chock full of herbs and fava beans. Delicious. Happy middle of summer everyone!


BBQ Salmon with Hot Pepper Jelly Glaze & Marinated Tomatoes
(serves 4)

2 lbs wild caught salmon fillet, about 1 inch thick
4 Tbsp extra virgin olive oil, divided, plus more for grill
sea salt
freshly ground black pepper
1/4 cup hot pepper jelly, homemade or purchased
1 clove garlic
1 Tbsp red wine vinegar
1/2 pint heirloom small (cherry) tomatoes, cut in half
2 Tbsp Italian parsley, chopped

Prepare tomatoes (recipe follows).
Prepare grill; charcoal or gas. If using charcoal, allow coals to turn white/gray to medium-high heat, around 375 degrees. (Use an oven gauge). You will be cooking the salmon over indirect heat so push the coals to one side and grill over the other side.

While preparing the coals, coat the salmon on both sides with 2 Tbsp olive oil. Season with 2 Tsp each salt and pepper. Brush the BBQ grate with olive oil to ensure salmon does not stick. When coals are ready, grill salmon with skin side down for 5 minutes. Flip and grill an additional 3-5 minutes or until salmon flakes when running a fork across the top. Spread hot pepper jelly over top of fish. Flip one more time and cook an additional 10 seconds. Remove quickly so jelly does not burn. Serve immediately, glazed side up, topped with marinated tomatoes.

Marinated Tomatoes
Smash garlic with the flat side of a knife until a smooth paste is formed. Add a large pinch each salt and pepper and continue mashing until well mixed.  Scrape into a bowl. Add 2 Tbsp olive oil and 1 Tbsp red wine vinegar. Stir to combine. Add tomatoes and parsley, stir. Allow to marinate while preparing salmon.


It is "BBQ" week at Food
#SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite BBQ recipe? Please share in the comments section and/or link to your blog if you have one.  

The Lemon Bowl: Tart Cherry Chinese BBQ Pulled Pork
Feed Me Phoebe: Grilled Lamb Kebabs with Lebanese Tomato Salsa
Weelicious: Southern-Style Pork Tenderloin
The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
Napa Farmhouse 1885: BBQ Pork Ribs
Red or Green: BBQ Salmon with Hot Pepper Jelly Glaze and Marinated Tomatoes
Domesticate Me: Fiery Barbecue Flank Steak Tacos with "Summer Mess" Salsa
Devour: 5 BBQ Sandwiches
In Jennie's Kitchen: Ginger-Soy Marinated Flank Steak
FN Dish: The Beauties of Barbecue 


best,
Diane



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Tuesday, August 5, 2014

Spicy Potato Salad with Jalapeno & Vinegar Vinaigrette


Summer and potato salad, It just goes together, does it not? Fried chicken, ham, hot dogs on the grill, BBQ ribs; all perfect with this traditional salad.  But I like to shake it up a bit and tweak the expected recipes. Maybe a warm salad with bacon and caramelized onions added to the potatoes? Maybe swapping the mayonnaise base for a vinaigrette that combines olive oil, soy sauce, mustard, honey and rice vinegar? Spiced with fresh jalapenos?  You know what? This potato salad is really, really good!




Spicy Potato Salad with Jalapeno & Vinegar Vinaigrette
(serves 6)
2 lbs small red potatoes, unpeeled halved or quartered
1 red onion, cut in half then in sliced
4 slices bacon chopped into bite sized pieces
3 Tbsp extra virgin olive oil
1 Tsp low sodium organic soy sauce
1 Tbsp Dijon mustard
1 Tsp honey
1/2 cup organic seasoned rice vinegar
1 jalapeno pepper, seeded and ribbed removed, minced
3 green onions chopped (white & green parts)
1/2 cup minced fresh parsley
sea salt
freshly ground black pepper

Place 3-4 inches water in a large pot fitted with a steamer basket.  Bring to a bowl and add 2 Tbsp salt.  Add potatoes, cover and steam until tender but still firm when pierced with a sharp knife-25-30 minutes. (hint, I always taste to ensure they are perfectly cooked).

Meanwhile heat large skillet over medium-high flame. Add onion and bacon and cook, stirring frequently, until bacon is crisp and onion is soft and beginning to caramelize. Add soy sauce, mustard, honey, vinegar and jalapeno. Cook 5 minutes over medium-low heat.  Add cooked potatoes, green onions and a large pinch each salt and pepper. Cook an additional 2-3 minutes, stirring frequently, to allow liquid to soak into potatoes. Turn off heat, add parsley and stir to combine.  Taste and add additional salt and pepper if desired.  Pour into a large bowl and allow salad to cool to warm.  Stir again and serve.


It is "Potato Salad" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite potato salad recipe? Please share in the comments section and/or link to your blog if you have one. 

Chez Us: Baked Potato Salad
The Heritage Cook: French Potato Salad with Haricot Vert (Gluten-Free)
Weelicious: Blue and White Potato Salad
Napa Farmhouse 1885: Mom's Potato Salad (the Best Ever!)
Red or Green: Spicy Potato Salad with Jalapeno and Vinegar Vinaigrette
Feed Me Phoebe: Healthy Greek Potato Salad
Elephants and the Coconut Trees: Creamy Potato Salad with Mint
In Jennie's Kitchen: Warm Smashed Roasted Potato Salad
FN Dish: 10 New Ways to Do Up Potato Salad

Domesticate Me: Warm Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula

best,
Diane


California Girl in Taos

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Tuesday, July 29, 2014

Frozen Tri-Melon Cocktail

Summer Cocktails. Doesn't the term conjure up days relaxing in the sun? By the pool? At the beach? Under a big umbrella?  Whatever you dream, a big, frothy, frozen cocktail adds to the enjoyment. Especially one handcrafted using the freshest possible, in-season melons. One that is softened by the addition of coconut milk...and spiced with fresh ginger, herbs and a bit of lime juice. Add your favorite vodka and jump into summer. Enjoy!

I especially enjoy this cocktail with hot & spicy food...perfect for the recipes on this blog. To customize your cocktail, you can change the proportions of melon to suit your preferences...all watermelon? Perfect.  More honeydew than cantaloupe? Fine.  Just ensure you equal 4 cups.  I love the taste of the three together and the red, orange and green deliver such a beautiful color, don't you think?

Frozen Tri-Melon Cocktail
(makes 2)
2 cups watermelon cubes (rind removed and seeded, about 2 inches each cube)
1 cup cantaloupe cubes    (rind removed and seeded, about 2 inches each cube)
1 cup honeydew melon     (rind removed and seeded, about 2 inches each cube)
3/4 cup coconut milk ( the type in the carton, not canned)
1 tsp minced fresh ginger
2 tsp fresh lime juice
2 tsp minced fresh mint
2 tsp minced fresh basil
2 oz vodka
pinch sea salt
fresh mint leaves for garnish

Place the melon cubes on a parchment-lined rimmed cookie sheet and freeze for 1 hour. Place all ingredients (except mint garnish) in a blender and process until well mixed.  Note, the mixture may freeze in the blender.  If this happens, stop processing and stir with a wooden spoon to break up cocktail.  Resume processing until frothy. Taste and add additional ginger or lime juice if desired.

Pour into tall glasses and garnish with fresh mint leaves. Serve immediately.


It is "Summer Cocktails" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer cocktail recipe? Please share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Grilled Strawberry-Mint Bellinis
The Lemon Bowl: Raspberry-Ginger Bellini
Jeanette's Healthy Living: White Peach Sangria
The Heritage Cook: Refreshing Lime Coolers
The Cultural Dish: Pimm's Cup
Virtually Homemade: Frozen Lime Margaritas with a Sangria Swirl 
Weelicious: Strawberry Lemonade 
Big Girls, Small Kitchen: Strawberry Gimlets with Homemade Strawberry Vodka
Napa Farmhouse 1885: Cucumber and Sage Cocktail
Red or Green: Frozen Tri-Melon Cocktail
Dishing With Divya: Caipirinha
In Jennie's Kitchen: Cantaloupe Lillet Sparkler
Poet in the Pantry: Pirate's Booty Call
Elephants and the Coconut Trees: Watermelon Malibu Surf
Sweet Life Bake: Boozy Affogato
Devour: 5 Boozy Summer Coolers
Domesticate Me: Blueberry Mojito Royale
Haute Apple Pie: Classic Mojito
Daily*Dishin: Blackberry Rum Shrub
Taste With The Eyes: Korean Soju Kimbap Bloody Mary
FN Dish: Sip Your Way Through Summer (Recipes)

best,
Diane

California Girl in Taos

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Tuesday, July 22, 2014

Grilled Corn On The Cob


So this is Corn on the Cob week at Food Network's #SummerSoiree. This is a tough week for me. Every year, when the July and August food magazines are delivered, I read all the corn recipes. I dog-ear the pages, copy down the ingredients needed for the shopping list, purchase said ingredients and then, at the last minute, decide to just boil, roast or grill the corn on the cob. I have created a number of different toppings for the corn and cannot get enough of this simple and easy summer treat. 

Corn season is so short I rarely actually do the corn salsa, or succotash, or corn soups, or salads, or corn relish, or pudding, or all the other delicious sounding options for fresh corn. Give me corn on the cob drizzled with olive oil and salt, or pesto and Parmesan cheese, or (it is the blog Red or Green? after all, chili powder, salt and lime, or jalapeno olive oil, salsa and cilantro, or vinaigrette with  fresh herbs, chipotle and cilantro. The list goes on and on. C'mon..grilled corn on the cob with one of these toppings. What is more representative of summer?

Thanks to Bobby Flay and Food Network I have an easy and foolproof way to grill corn perfectly every time. Enjoy!



Perfect Grilled Corn on the Cob
(from Bobby Flay and Food Network

Corn on the cob (1-2 ears per serving)
Sea Salt
Toppings of your choice

Light a charcoal fire and let the coals burn down to ash red and medium-high heat. (medium-high heat means you can hold your hand over the coals for about 5 seconds before it is too hot.)

Pull down the husks and remove the silk. Replace the husks and put the corn in a large bowl of cold water with a large pinch of sea salt. Allow to soak for 10-15 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Rotate the corn on the cobs every 5 minutes, Continue grilling until you have grill marks on all sides. Remove from grill, pull down the husks and spread butter, olive oil or one of the toppings mentioned above and eat immediately. Alternatively, cut the corn off the cobs and use in one of the recipes listed below.



And from my blog Napa Farmhouse 1885 for this week's post:





It is "Corn on the Cob" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite corn on the cob recipe? Please share in the comments section and/or link to your blog if you have one. 

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

best,
Diane


California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.