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By mlb, on July 6th, 2007%
Today is mostly pictures. Okay, there is also a really good peach-tomato gazpacho recipe from Gourmet magazine. On the fourth, as mentioned yesterday, we grilled, ate and hung out in the backyard enjoying the cool breeze. It was a very nice time.
Getting the grill going
jwa tends to the burgers
The end result — cheeseburgers (Tillamook cheddar) and some last minute vegetable rosemary skewers — we have a huge rosemary bush out front that is very handy in situations like this…
jwa assembles his burger empire
Enough with the burgers, let’s get to the gazpacho!
Peach & Tomato Gazpacho
1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
1 medium shallot, peeled & chopped
2 tbsp olive oil
1 1/2 tbsp white-wine vinegar
1 tbsp chopped fresh tarragon
1 tsp salt
1/2 tsp black pepper
Purée two thirds of tomatoes and . . . → Read More: Dining al Fresco on the 4th of July
By mlb, on June 21st, 2007%
The other night we pulled the little Weber grill out of the garage again and grilled some chicken, caramelized some bell peppers and onions (inside, in a pan, with a little salt, cumin and chili powder), made some guacamole and to accompany it all there was a pitcher of tasty, tasty sangria.
The sangria recipe is from the old red and white checked Better Homes and Gardens cookbook. This is probably one of the only recipes I still use this cookbook for, but that alone makes it worth the shelf space, imho. I’m not sure how completely authentic it is, but it is dependably good.
Really Good Summer Sangria
1 bottle red wine (I used $4 barefoot merlot)
1/2 cup sugar
1/2 cup water
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1-2 cups sparkling water
Add the sugar, water and the end fruit slices (6 total from the ends of the lemon, lime and orange) . . . → Read More: Sangria + Grilled Chicken is a Great Summer Combo
By mlb, on June 20th, 2007%
We recently did a first grilling of the season test by making two huge, juicy cheeseburgers. There are no pictures of the cheeseburgers because I did not trust jwa with my plate so that I could go get the camera. Plus, it was so delicious I did not want to leave it. Sometimes, this is what happens when you have an awesome cheeseburger meal.
To accompany the cheeseburgers, I threw together some lemony and herby three bean salad. This recipe is based on one I found at Whole Foods Market.
Thee Bean Salad
1 can kidney beans, drained
1 can garbanzo beans, drained
1 big bunch of green beans, trimmed and steamed until tender
1 tbsp fresh thyme, chopped
1 tbsp fresh chives, chopped
Dressing
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp sugar
salt & pepper to taste
pinch of crushed red pepper flakes
Mix all salad ingredients . . . → Read More: Quick and Easy Three Bean Salad
By mlb, on June 7th, 2007%
I was recently looking at menus in Astoria at a bunch of different restaurants (I can’t remember which this was from — or even if I was still looking at Astoria restaurants) — it’s all a blur, really.
Anyway, I came across wasabi-maple grilled salmon on one of the menus. Hmmmm, I thought, that’s kind of intriguing. Later, when I tried to find a recipe for it, I found a blog talking about how McCormick was touting wasabi-maple as the hip, new combo for cooks in 2007. After I rolled my eyes and made a few snorting sounds, I decided to go ahead and try it anyway.
This is kind of based on the McCormick recipe I found online, but kind of changed a little because, although powdered ginger and powdered garlic have their place, a wet marinade is not one of those places, imho.
Also, if you are afraid of . . . → Read More: Something Interesting: Wasabi-Maple Salmon
By mlb, on October 1st, 2006%
The theme for this Weekend Cookbook Challenge #9 was the opposite of last month’s Foreign food. This time it’s the food of your country/culture. I took this one set further by using the cookbook, Tastes of the Pacific Northwest and focused on the food of my region — namely salmon and hazelnuts, which are very Oregonish.
This is a very simple yet delicious thing to do with salmon. You basically just grill it with olive oil, salt and pepper and serve it with an herbed hazelnut butter. It was very good and the recipe yields leftover butter that you can do all kinds of decadent and crazy things with at a later date.
Grilled Salmon with Hazelnut-Lime Butter
For the Butter
1/4 pound unsalted butter, softened
1 tbsp fresh lime juice
small handful of fresh cilantro (6-7 sprigs), stemmed & chopped
1 clove garlic, minced
salt & pepper
1/4 cup minced and toasted hazelnuts (also known as . . . → Read More: WCC9: Grilled Salmon with Hazelnut-Lime Butter
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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