Reviving an old favorite

I used to make this Buttermilk Grilled Chicken all the time. The recipe somehow fell off my radar, and I hadn't thought about it for at least a couple of years. Then, while I was cleaning out a closet, I found it--and a bunch of other old favorites--crammed into a box. An overnight soak in a spice and aromatic laden buttermilk bath leaves the chicken tender and moist. It takes only a few minutes on a grill to finish this off. The buttermilk marinade includes ginger, cayenne pepper, garlic, and several other flavorful additions. None of them dominates the chicken, but they all marry into a flavorful final product. Sorry; I have no pictures. I got home really late, and eating was more of a priority than photographing tonight.

I urge you to put this recipe in your to-try pile, though. A few minutes of marinade assembly the night before leaves you with a company worthy dish. I hear a rumor that it's good with pork chops, too, but I haven't tried it yet.

It's like getting the Hope Diamond wrapped in the comics

When I was a young cook, just getting my feet wet, I always thought things had to be fancy to prove my skill. Ina Garten has probably done more than anyone to prove that wrong. Two of tonight's recipes came from Barefoot Contessa at Home: Chicken Piccata and Herb Roasted Onions. Each of these dishes would get a five out of five stars from me, and together, they were perfect. But...there was nothing complicated. No long, crazy list of obscure ingredients. Olive oil. Lemons. Bread crumbs. Chicken. Parsley. The very humble onion. That's about it.

The Chicken Piccata picked up an extra hit of lemon from the preparation method. Remember yesterday, when I said I would reveal a slightly different way of making this dish? In the preparation of the pan sauce, you boil the four lemon halves left from squeezing the juice in the juice and white wine. It adds a distinctive and strong lemon taste. The roasted onions also have a citrusy zing, as they are doused in a mixture of lemon juice, olive oil, and herbs before roasting, then the remainder is added as a dressing when they come out of the oven. By cutting through the root, the wedges of onion stay together just enough to look delicate and feathery--almost flowerlike. But again, this is nothing more than squeezing some citrus and roasting a pan of vegetables. Easy, peasy.

As an add-on, I made sauteed zucchini and summer squash from James Peterson's Vegetables. This book just doesn't get enough press. Again, a simple preparation, and just five ingredients--including salt and pepper. This is the dish that got my squash-hating husband to love zucchini.

To prove what a truly unselfish person I am, I packed up the leftovers for the Husband's lunch. It wasn't easy, though. He owes me...maybe the Hope Diamond.

It's been a busy, busy day--and a busy weekend. Following a busy week. I guess they all are. I suppose my life will be happier when I remove the concept of "down time" from my thoughts. Tomorrow is back to work after five weeks off, and I'm just having some trouble gearing up for it.

We went out for lunch at a new neighborhood place today, and after that, really felt the need for some good, home-cooked food. I did cheat a little; I had some Trader Joe's Garlic and Herb "Marinated" Shrimp in the freezer. I say "Marinated" because I think somebody told a little white lie. If they were REALLY marinated, they probably would not have been cardboard dry. Whatever. Note to self: This is why you don't buy things in boxes in the freezer case!

I did make some Broccoli Rabe with Garlic from The Barefoot Contessa at Home (bet you thought she was gone, didn't you?), and had a replay of her Mustard-Roasted Potatoes. I'm pretty sure that roasted potatoes in any form will be what we eat all day in Heaven; yum. I also made some corn on the cob, but despite it's nice, full appearance, it wasn't very good. It didn't pass the fingernail-pop test, so I should've known.

There is cooking planned for tomorrow, again from Barefoot Contessa. In case you're wondering, this cookbook came up on the Sunday Game of the Week over the Cooking Light Bulletin Board. It's number 141 on my book shelf--this week's lucky number. I have a couple more recipes planned from that, then an old stand-by that I haven't seen for years. I found it when I was cleaning out a closet. Stay tuned, and I'll reveal that one on Tuesday.

Where's the little umbrella in my drink?

It's not my fault. Really, it's not. It all started with a trip to Trader Joe's. Normally, I don't even look at premarinated meat, but the Maui Short Ribs were calling to me. Somehow, they ended up in my basket, and have been staring at me every time I open the refrigerator since then. Somehow, the purchase of this convenience product resulted in a developing a couple of recipes and an afternoon of cooking. Very convenient, huh?

The "Maui" in the meat led my thoughts to pineapple, in two forms. The first was a Pineapple Vinaigrette drizzled over smokey greens and scallions wilted on the barbecue while the meat cooked, then given a rough chop before hitting the salad plate. I'd still like to work with this dressing a little bit, but it was very good even on this first go-round. I used some coconut oil in the dressing to continue the tropical theme. A little bit of serrano chile added just enough heat to wake up the taste buds.

Another go-with was Tyler Florence's Cold Sesame Noodles. These were good, although I think I need to step away from the Asian influence for a few days. The same notes are showing up too often! The Sesame Noodles would be a great picnic dish, as there is absolutely nothing in there to go bad, and they can be served cold or at room temperature.

We finished off with a dessert of pineapple and bananas brushed with coconut oil, brown sugar, and cinnamon before being sizzled on the grill, then topped with honey-sweetened Greek yogurt and chopped almonds. (I wanted macadamia nuts, but they were $20 a pound at Whole Foods--and they were rancid. Um...thanks anyway!) I also used a little bit of Tuesday night's fresh raspberry sauce to decorate the plate and add another burst of flavor.


The best thing about this meal? I was going to say that it only required six tiny minutes at the grill. But...I think the really best thing was the Husband's satisfied noises as he proclaimed each and every dish a keeper. For isn't that why we engage in this game of cooking? To satisfy the hearts and bellies of those we love.

Pineapple Vinaigrette

In the mixing bowl of a food processor, combine the following:

1/2 cup fresh pineapple chunks

1 tablespoon honey

1 tablespoon coconut oil

3 tablespoons mild oil, such as canola oil

1/4 serrano chile, seeds and ribs removed

1 tablespoon chopped cilantro

Salt

White pepper

Great for Grilling-A Balmy 101 Degrees

What a cold snap! It was actually a nice day out today. I took the dog for a walk, and even at 8:30 in the morning, it was cool enough that we didn't have to worry about burned paws. The rabbits sure did need to worry, however, as she got up on her back legs and danced whenever she saw or heard them scurrying about their business in the desert. When we got home, I went for a swim, and it was nirvana. The water was a perfect 84 degrees, and the air almost the same. Water cool enough to be refreshing, air warm enough to prevent a chill. I could've stayed out all day.

However, there was work calling to me. I am back in the office next week, and I'm really feeling the pressure of all the things I need to get done at home. I need to feel like my nest is neat and orderly, and I'm about six months behind on that project! I also messed up my calendar and showed an appointment today that was tomorrow, so that was two hours out of my day as I had to get dressed and drive the 30 miles, only to have to go back tomorrow. Grrrr. I did want to stop at Whole Foods, though, and it was almost on the way home (only about 5 miles out of the way). Stop I did, and shop I did. I loaded up on beautiful organic produce, and I'm pretty sure I had my first taste of what a plum is supposed to taste like. I bit into one of those beauties, and it was like no other plum I've eaten. It was summer in my mouth, with a rich, jammy flavor.

While at Whole Foods, I picked up some ahi tuna, one of the few kinds of fish I can bear to eat. The August, 2007 issue of Bon Appetit has 13 must-try summer recipes, and I was drawn in by the Tuna Kebabs with Ginger-Chile Marinade. This really looked good, and it was. All the classic Asian flavors came into play, with rice vinegar, garlic, sesame oil, soy, honey, and cilantro, along with the mouth-awakening heat from a serrano chile. The tuna chunks were skewered with red bell pepper and Vidalia onions, and grilled until just done. (We haven't been able to master the rare tuna yet!)

As a go-with, I made the Japanese Eggplant and Tofu in Garlic Sauce from Weight Watcher's Take Out Tonight. You'll notice that the picture and recipe are conspicuously absent. It's not too often that the Husband declines leftovers for lunch, but he did with this. He did better than I, as I declined first-overs for dinner, too. It was looking pretty good, but the "extra firm" tofu chunks called for fell apart into tofu crumbles, and it looked like....well, it sort of looked like it had been previously eaten.

We consoled ourselves with another recipe out of Bon Appetit: Grilled Peaches with Fresh Raspberry Sauce. If you make this, don't leave out the lemon. I tasted it (a few times) before adding the lemon, and was amazed at the difference after stirring in the bright tasting juice. This is the first time I had grilled fruit, but it sure won't be the last. The magazine editors suggest serving this with a scoop of ice cream and shortbread cookies. We didn't do that, as we are working on losing weight instead of gaining it, but it would definitely be good.

I probably won't blog tomorrow, as I am meeting Nonni for dinner. However, there is a fun, tropical-inspired menu planned for Thursday, so be sure to check back then.

Channeling Del Mar

It's hard to believe, but just two very, very short weeks ago, we had just returned from our trip to Del Mar, California. I planned to blog about that, but the night before we returned home, we got the phone call that led us to the difficult decision to put our lab to sleep. It sort of wiped out the good memories of the trip.

In fact, while the whole family was trying to reach us, we were having a fabulous dinner--the best of our trip--at Sammy's Pizza. The Husband had a hankering for a pie, and we decided to check it out. We did get our pizza, but started with some selections off the tapas menu: hummus with grilled flat bread, and a wonderful chicken satay. When we got back to our room, where we had uncharacteristically left our cell phones, the sheer number of missed calls alerted me that something was seriously wrong.

Now that we've had some time, and another trip in between, I decided to recreate that meal--minus the pizza. Continuing to cook out of Weight Watcher's Take Out Tonight, and having some leftover chicken breast to use up, I made the Coconut Curry Pork Satay--but with chicken. I have no idea where the "curry" in the title comes from. I've checked the recipe twice--thrice even--and there is no curry in there. Whatever...just a disclaimer! I also made hummus from scratch for the first time. Why, oh why, haven't I done that before? I will fearlessly take on a 25-step dessert, but I've avoided making my own hummus for years. Never again.

Although it was 110 degrees outside, instead of the 65 degrees we enjoyed during our first dinner, this meal transported us back. Somehow, it was all perfect, and had an emotional impact far beyond the food. The plating just worked, and the Husband and I piled on to the couch with the food between us, and my favorite leaf-shaped appetizer plates in hand, complemented by the delicately printed green and black Ikea napkins I just picked up. I don't know what could have made it better.

The chicken satay carried just a hint of the sesame oil in which it marinated before grilling, and the sauce had a nice blend of salty and sweet, with just enough peanut taste to know it was there. The creamy hummus tasted great on its own, but the drizzle of olive oil over the top added an extra dimension, the paprika added a slightly smokey note, and the parsley brightened it all up. The flatbread, heated on the grill and brushed with olive oil, was rich and luxurious when used to scoop up the hummus. As a bonus, this went together very quickly, making it an easy repeater for any weeknight. Actually, with a little bit of prep the night before, this could be put together in the time it takes to heat the grill.