Tangy Larb with Roast Chicken

I only recently even heard of this dish, often found in Thai restaurants (though actually a Laotian specialty).  Guess I wasn't looking too closely at the menus.  Perhaps the name had something to do with that??  Anyway, I did make it last month with ground beef, but having a nice bit of left-over roast chicken, thought I'd mince that up for a quick no-cook dinner.  Always good to have something different to do with extra chicken, and a beautiful idea in this hot weather.  Usually larb has some sort of ground meat or tofu, which you then cook before adding the flavoring ingredients and lettuce leaves to dish it into.  Many larb recipes call for roasted, ground rice, which I left out, not being certain this added step is necessary.  Easy peasy dinner. 

Salad Burrito with Green Olive Tepenade and Feta

Continuing with the salad variations for summer theme, this is a salad  burrito, which was inspired by a salad pita I saw online recently.  Pita, burrito, sandwich, breadlike thingy you put stuff in.

I have a long history of rutlike things I do.  One of which was only buying corn tortillas.  Recently I broke the mold, went hog wild and bought some flour tortillas.  So, we had a few.

This is not a recipe.  You don't need one.  It's just a thought.  Something you might like to try and then say, wow, so glad I did!  Many variations are possible.  I used feta, but you could lay some Mexican cheese on the hot tortilla, let it get a bit melty and then add on a bit of salsa and the salad.  I used Green Olive Paste or Tepenade, and that was quite tasty.

Crab Salad with Colorful Pasta Swirls

Going with the proposition that one can never have too many salads in the summertime, (and yes, you can be too thin - think anorexic) we have found another winning combination.  One with crunchy things, savory crabby notes, some green, some red, a carb or two (got to love those colored spirals), a hit of salty capers and a bite of daikon dice.  Just what your day needs to finish in a satisfying manner.  The actual elements can be varied according to what's available. 

The dressing has its own thing going with mayo and mustard, kefir, squeeze of agave nectar and lemon. It aims to please.  I think we need jolts of high intensity flavor when the weather is warmer.  Not to mention HOT.  It's not really here, but I know some of you are enduring real scorchers.   On the other hand, you folks in Australia and NZ might be more in the mood for hot stews.  With a side of Crab and Pasta Salad

A Cool Summer Salad of Rice, Fresh Corn, Cherry Tomatoes and Red Onion

Rice has so much potential.  It's not just a side, but available for pudding, main dish, or even sushi.  Usually I cook a blend of white Bismati, brown long grain and wild, just for interest's sake, but often have a bunch left over.  That can become fried rice, or just be re-heated as an accompaniment, however my salad was a delightful development, especially in this weather, when I don't want to turn my oven on at all.

 We've been getting some wonderful fresh corn in our market, so when I thought of a rice salad, the combinations of mesoamerica came to mind.  Corn, yes!  Lovely little tomatoes, olives and yellow bell pepper all started flying out of my fridge.

Avocado Pineapple Salad with Mint and Hawaiian Chili Pepper

This was the best curry accompaniment.  There were extra avocados from my sister's tree, and of course our fabulous white pineapples are happening at the moment, so with Eggplant Curry on the menu for dinner, I got inspired by what was on hand for side dishes.  Okra from my garden, and this chutney thing.  Mint goes so well with pineapple, and a bit of chili gave it the right amount of zip.  I'm thinking this salad would also be perfect with Mexican food, say a big dish of enchiladas or carnitas.  Oh yes.

A very small pineapple was used.  Some of mine are very large, and some are like this.  I've heard that a plant will produce smaller fruit in years following the first.  Don't know for sure, but it seems that way.  I let the chopped pineapple macerate overnight with a minced Hawaiian chili pepper.  Also very small.

I'm combating some strange virus at the moment, so will keep this short.  Just whip yourself up some

Avocado Pineapple Salad or Salsa

1 large or 2 small avocados, roughly mashed
1 small red chili pepper, seeded and minced
2 cups pineapple, cored and chopped into fairly small pieces
2 tablespoons fresh mint, chopped
1/4 teaspoon salt

You can let the pineapple sit in a glass jar with the chili pepper overnight if you like, but it's not absolutely necessary.  Just mix everything together and keep in the fridge until ready to serve.  This goes over to Week-end Herb Blogging, hosted this week by Chris from Mele Cotte.  Check out the round-up next Monday for some very interesting and delicious posts.

Fried Green Tomatoes and Salad of Arugula, Avocado, BBQ Chicken Slices and Gorgonzola

I didn't even get everything in that title.  This salad also had romaine and radishes.  Altogether a nice combination, especially with the side of Fried Green Tomatoes.  I loved that movie, and have been (in the back of my mind - the food file) wanting to give them a try ever since.  So, humming along the produce aisle the other day, I came upon the fruit and veggie guy unloading tomatoes into a bin, and there were these green ones in with the ripe reds.  Why would anyone pick tomatoes that green, unless for this dish?  Tell me that.  Tomatoes should ripen on the vine, shouldn't they?  Am I naive?  At any rate,  you now have the back story on my supper.  I'm sure you all were curious.

As for our salad,  I had  left-over Teriyaki Chicken, since Bob has been Barbecuing almost every weekend, some fresh arugula and Gorgonzola, which sounded like the perfect accompaniment for our fried side.  You do not need to buy prepared barbecue sauce.  I am going to divulge my secret Teriyaki Chicken recipe here (this is almost a staple in Hawaii).  We'll start with that.  Cooked chicken is not all that photogenic however, so just imagine the scent and flavors coming off your grill.  Unbeatable really. 

Coriander Scallops with Passionate Ginger Dressing

Sometimes I post more during a given month and sometimes less.  Perhaps less to say, fewer outstanding recipes to pass on, or just lazy?  Anyway, it is better to say nothing, when you don't have something worthwhile to share.  There are a few old proverbs attesting to that.  In this case, the recipe is fine, I just didn't take many photos, not being all that happy with my camera.  Blame it on the Scotch in me, but as long as the thing is actually working, there is absolutely no justification for purchasing a new one.  Then my daughter had to demonstrate the camera on her Droid, which it turns out, beats out most decent CAMERA cameras.  And, this is a phone? 

At any rate,  I am continually trying out new recipes, either from magazines, other blogs, or from my cookbook collection, though Bob would rather I stuck with some tried and true favorites.  But, he's usually a good sport, and the ultimate recipe critic.  If a weency bit of whatever is being pushed around on his plate, the verdict is pretty obvious.  Doesn't need to say a word.  Sometimes I'm in agreement.  Most of the time, actually.  So, last night two recipes were tried.  One for Stuffed Artichokes, which sounded delicious in the write-up, but were on the ho hum side.  Then there was this salad of scallops seared with a crushed coriander coating and zippy dressing of passion fruit and ginger.  A "keeper", folks.

Quinoa Salad with Watercress, Asparagus, Pepitas and Feta

Quinoa is truly a delightful little grain.  And good for you too. High in antioxidants, fiber and minerals, the South American "supergrain" provides  many health benefits, including helping to promote weight loss, lower cholesterol and blood pressure, and even prevent migraines.  Quinoa contains all nine essential amino acids, making it a "complete" protein without the need to combine it with other grains, legumes or meats.

It tastes a little like barley, and in this recipe, fluffs up nicely as excess moisture is steam dried off.  That tip came from my Gourmet Today cookbook, though I almost skipped it, thinking at first it was an unnecessarily fussy extra step.  But, then I thought, wait -  if Ruth put it in there, maybe I should just give it a try.  Good move, Claudia...

Usually I just bring twice the amount of water or stock as grain, to a boil, and simmer the rinsed seeds, exactly like I do rice.  Steamed afterward, they become a light and fluffy canvas for dabbing in the colors, flavors and textures of this salad.

You could use a variety of vegetables here.  Cucumbers, bell pepper, zucchini, avocado, red onion would all be great.   Herbs as you like.  The recipe in Gourmet Today had sweet corn, roasted poblano chiles, cilantro and tomato.  Oh boy, something for the next time.

Red Lentil, Mango and Arugula Salad with Passion Fruit Vinaigrette

This salad says, Summer, you have arrived!  Officially.  When mangoes are dropping off the trees, demanding to be used pronto, it's all the sign you need.  I mean if, by some miracle, you hadn't noticed the heat.  There is a Mango Angel Pie  planned for this week, I've been cooking green ones that drop off early, and this was a main dish fruit on the savory side of sweetness.  The vinaigrette contains mustard and cumin, along with umi plum vinegar and the passion fruit juice.  Altogether, a salad that will wake up any lazy or dozing taste buds.

The sprinkles of green are crushed curry leaves.

I started out with the idea of using Le Puy lentils, but discovered we were out, so just substituted the red lentils, after researching an estimated cooking time.  These red lentils, or Masoor dal, cook up much faster than some (like Le Puy) and are usually prepared in curries or sauces, cooked down to a softer consistency than you want for salad.  I tasted as they simmered, and after 4 minutes, pulled the pot off immediately.

Sometimes it feels as though we've been eating way too much meat.  And, it's there in the left-overs I polish off for lunch as well.  A good thing for me that lentils are a quick fix.  Using legumes entails more thinking ahead than lentils, which don't require soaking first.  So, a great staple to have on hand for whipping up a main dish salad in no time at all..

The mangoes add a nice contrasting tangy sweetness to the ensemble, with a hint of the Middle East from mint and cumin.  The local, pretty Spring onion from our market was too irresistible.

Salmon Quiche with Potato and Dill

I know, quiche is so a dish of the past. Supposedly.  But, like all good things, still with us, which is, or should be, the definition of a classic.  This was my first time throwing a potato into the mix, along with the smoked salmon, a generous amount of dill and diced green onions.  The Jarlsberg cheese was a nice touch, if I do say so.  Quiche is a meal I usually have on hand, so to speak.  Things in the pantry, garden or fridge that will fit together in the perfect frame of a pastry crust. 

A lovely, simple meal.  The components all layered in, and the whole becoming  more than the sum of its parts.  I am much more likely to assemble a little pie like this than to make a hamburger, for instance.  Hamburgers very rarely give me a call.  If my husband were the chef around here, things might be different.  In fact, for sure they would.  Regardless of that "real men eat quiche" business.  They do.  When it's put in front of them.  But, do you ever catch guys ordering it in a restaurant?  Oh no, it would be hamburger every time.  Or steak.  All the same, Bob seemed to enjoy this one.  Had seconds and a third slice, I believe.  It is a really excellent arrangement of textures, and flavors.

Salmon  Quiche with Potato and Dill

1 pastry crust, 8 inch
Smoked salmon, thinly sliced, then chopped roughly - about 2 oz.
1 medium new potato, peeled and quartered
1 tablespoon butter
4 green onions, white and some of the green part, sliced
2 small shallots, diced
1/3 cup dill, chopped
3 eggs
3/4 cup whole milk yogurt
1/2 cup cream
salt and freshly ground black pepper
1/3 cup Jarlsberg cheese (or Swiss)

Pre-heat oven to 400 F.  Parboil the potato, then cool enough to dice.  Melt the butter and lightly saute the shallots and green onion until just turning translucent.  Remove from heat.  Beat the eggs, yogurt and cream together in a bowl, then add the dill, salt and pepper.  Spread salmon pieces over the bottom of pastry crust.  Sprinkle the diced potatoes, onions and shallots over that.

Pour the egg mixture over all, top with cheese and bake at 400F for 10 minutes, then turn down to 350F and finish for about 20 minutes, or until top is lightly browned and filling is firmed up.  It will slice easier if you allow the pie to rest for a minute or two after taking it out of the oven.  Enjoy!

Linking up with Chaya's My Meatless Mondays, so check for all the great dishes there.

Smoking Salmon for Charcutepalooza

Since the latest challenge from the folks at Charcutepalooza was hot smoking meat or fish, and we were blessed to be given a 3 lb. piece of wild red salmon by our hunter/fisherman/pilot friend, the selection of what to smoke this month was pretty obvious.  Not so clear was the" how to" of it all, though  I had the feeling that if sufficient directions were found, and I followed them step by step, then my first attempt at smoking wouldn't be a complete disaster.  And, I was right.  That salmon smoked up beautifully, moist, flavorful and tender.  I cut the piece in half lengthwise, so there would be skin on just one side of each, and so it wouldn't be so thick. Next it went into a salt and sugar brine flavored with toasted, crushed coriander seeds, 5 Spice and yellow miso for 2 hours at room temperature.

We have a Grillware charcoal BBQ, which has a thermometer on the hinged lid, which made things simpler.  Also a hand crank to raise and lower the grill level, which made adding extra chips and coals easier.  I went on the side of less charcoal being better.  You can add heat easier than taking it away, was my thought.  I used apple wood chips, soaked overnight, but they dried out after an hour, and weren't smoking much, so I threw on some fresh green guava wood pieces to continue producing smoke.  I had 2 old metal pans of water under the fish, as advised.  So, the salmon went for 3 hours at very low heat, and got a good dose of smoke along the way.

So many ways to serve this wonderful smoky flavored fish. One of my favorites was Open-faced Smoked Salmon Sandwiches on whole grains bread.

Zucchini Crudo and Blowdrying Chickens

Zucchini and summer squash in this form, thanks to Michael Symon, are a revelation.  A whole new vegetable, almost.  They tenderize and soak up herbal flavors beautifully. So simple, making for a fabulous salad, especially now that we are looking forward to hot weather, and the season of abundant squash.

Get out your mandolin, a few veggies, lemon, dill, some garlic, and you're off.

Grilled Ahi Tortelli Salad

This is definitely the weather for salads and cold soups.  Summer may be almost done for some of you, but in Hawaii, it is here in full force.  I don't want to even think about turning my oven on.  The perfect dinner salad is one where you open the refrigerator, take everything out, toss the contents together in a nice big bowl, and that is IT.  You have my permission to stand for long moments, with the fridge door open just enough to almost enclose yourself inside.

Start with your al dente noodles (tasty gluten free ones, by the way),  rinse, toss them with a bit of olive oil, and set aside to cool down.  Into the bowl go chunks of fabulous, grilled tuna, left from yesterday's meal, tender green beans, just lightly steamed, crispy slices of  cucumber, marinated slivers of paprika peppers, kalamata black olives, and lashings of romaine, all nicely coated with an olive oil, garlic and balsamic vinaigrette. 

Rice & Corn Tortelli is the pasta, and I highly recommend it.  Good flavor, cute shape, and everything "free", as you will notice.  Except for the package itself.  I did have to pay for that.

So, I am contributing my beat-the-heat, Ahi Tortelli Salad for our weekly Presto Pasta Nights get-together, currently hosted by our illustrious founder and maintainer, Ruth of Once Upon a Feast.  Check out the many tasty dishes there for meal inspiration.  I get tons of great ideas every week.

Fast, But not Fast Food

The weather is so hot, I'm into whatever edibles are quick and easy. Here, I definitely do not mean "Fast Food", so called. By way of another blog, I linked to Michael Pollan's recent NY Times article on the subject, "Out of the Kitchen, Onto the Couch", which was entertaining as well as excellent. Most TV cooking shows are all about keeping viewers and selling product, not really about encouraging us to cook food ourselves. However, I did disagree with one statement, he makes: "yet all American women now allow corporations to cook for them whenever they can." Mr. Pollan needs to read some of the thousands of food blogs floating around the internet. We have proven that idea wrong, many times over.

This was my lunch yesterday. Since it was so colorful, tangy and downright tasty, and being a blogger, of course I had to take it's picture. The Summer Salad took less than 5 minutes tops to assemble. I started by dumping into a salad bowl the following:

Fast and Easy Summer Salad

1 cup of cooked, marinated, cold white beans
1 handful of arugula leaves
3-4 cloves pickled garlic (or to taste)
3 or 4 halved Kalamata olives
5 or 6 cherry tomatoes (or a sliced larger one)
Ricotta or Feta crumbled on top
Toss all together

Yes, it does help to have a jar of your own beans marinating in the fridge. And, pickled garlic, but you get the idea - whatever you do have pickling or marinating will likely work. I had just made another batch of Feta and Ricotta, but that's usually a staple anyway. Great on a hot summer day, or for dinner in a larger amount with some fresh bread.