28th May 2007

Chicken Fajita Salad

Another delicious no-brainer grilling-season meal. Grilled chicken rubbed with southwestern spices sits atop grilled peppers and onions, freshly made pico de gallo (tomatoes, onions, cilantro, jalapeño, and lime juice), guacamole (avocados, onions, cilantro, and lime juice) and spring salad mix. We prefer to use lots of pico rather than drenching it in some creamy dressing or oily vinaigrette.

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22nd May 2007

Flank Steak with Lime-Chipotle Sauce

This Lime-Chipotle sauce that we used both to marinate and then serve over the flank steak was just divine — spicy, sweet, and citrusy! We also grilled up some asparagus (brushed with a touch of olive oil and seasoned with salt and pepper) and cooked potatoes with garlic and some fresh rosemary from our yard. Everything was perfect together — and of course, that sauce somehow ended up on the potatoes as well! 😉

Lime-Chipotle Sauce
1/2 cup honey
2 tbsp chipotle chiles in adobo, minced
3 tbsp Dijon mustard
1/2 cup lime juice
3 garlic cloves, minced
1/2 tsp allspice
1 tsp cumin
1/2 cup chopped cilantro
salt and pepper

1/2 lb flank steak
1 lime

1. Mix all ingredients together and marinate flank steak for an hour or more
2. Remove steak from marinade (save it!) and grill to desired doneness, flipping once
3. In small sauce pan, let the marinade simmer over low heat
4. Slice steak diagonally across the grain; top with the marinade/sauce

Serve with a lime wedge to squeeze over steak.

Although you’ll really want to, it is not advised to pour the remainder of the sauce directly into your mouth.

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16th May 2007

Spicy Thai Beef Salad

Spicy, sour, salty… scrumptious! We’ve been wanting to make this dish for a while, and finally found a recipe that sounded like a winner. We marinated the flank steak in garlic, lime juice, fish sauce, pepper, and sugar overnight. Then tonight we put the dressing and the salad together, grilled the steak on the Weber, sliced it up, and the next thing you know, the plates were empty.

Recipe: Tiger Cries Salad — note that the steps listed for this recipe are kind of rambling; it would be wise to read them through before starting. You’ll probably only need to pay attention to the first third of the steps.

posted in Main Dishes, Thai | 1 Comment

15th May 2007

Grilled Mahi-Mahi Tacos with Pineapple Salsa

One of our favorite quick summer meals is grilled fish tacos. This recipe is based on preparations that I’ve encountered at a couple of local restaurants. It’s quick to make, thanks to pre-marinated fish from Trader Joe’s.

Mahi-Mahi Fish Tacos
Trader Joe’s Seasoned Mahi-Mahi Fillets
Pineapple Salsa (recipe follows)
Cabbage, shredded

1. Grill fish over medium heat until cooked through. Use a fork to separate the fish into small, bite-size pieces
2. Warm tortillas in oven, on grill, or in microwave
3. Place some cabbage in tortilla, top with fish, and pineapple salsa
4. Eat.

Pineapple Salsa
1 cup pineapple, diced (if buying canned, get the sliced instead of the chunks; they’re easier to cut into smaller pieces)
1/3 cup red onion, diced
1/4 cup cilantro, chopped
1 tbsp jalapeno, finely chopped
1 1/2 tbsp lime juice
black pepper

Mix all ingredients together in a bowl, refrigerate

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1st May 2007

Turkey Burgers with Spicy Red Peppers and "Hot Tomato!"

Turkey burgers tonight, but this time topped with green onions and red bell peppers that had been browned in a sauté pan with jalapeños — they really picked up the spice, and were actually a little too hot for Lisa. Found a recipe for “Hot Tomato!” in The New Basics cookbook — tomatoes are hollowed out and then stuffed with a mixture of corn, peppers, onions, cilantro, basil, and monterrey jack cheese, then topped with a little cornmeal and baked for about 25 minutes.

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