Jerk-Light Chicken with Pineapple Salsa
from Melissa's Everyday Cooking With Organic Produce by Cathy Thomas
recipe printed in the Minneapolis Star Tribune, May 9, 2010
• 2 large garlic cloves, chopped
• 2 green onions, chopped, including dark green stalks
• 2 serrano chiles, unseeded, chopped (I used seeded jalapenos)
• 1/8 cup fresh lime juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoon extra-virgin olive oil
• 3/4 teaspoon salt
• 1 tablespoon packed dark brown sugar
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 2 1/2 pounds skin-on, bone-in chicken breasts and thighs ( I used a 3 1/2 pound package of bone-in chicken breasts and there was enough marinade to cover all)
• 1 teaspoon honey
• 1 tablespoon fresh lime juice
• 1/4 cup peeled, seeded, finely diced cucumber
• 1 cup finely diced fresh pineapple
• 1 tablespoon fresh mint ( I did not have fresh, so used 1/3 of a tablespoon dried)
To Prepare Chicken: Place all marinade ingredients in blender; whirl until smooth. Place chicken in large zipper-style plastic bag with the marinade. Press out air and seal. Refrigerate at least 8 hours or up to 24 hours, turning bag several times to redistribute marinade.
To Prepare Salsa: Combine all salsa ingredients in nonreactive container. Gently toss to combine and refrigerate, well sealed, up to 1 hour.
To Prepare Chicken: Take chicken out of the refrigerator 30 minutes before cooking. Preheat oven to 400˚F. Arrange chicken in a shallow baking pan; discard marinade. Roast approximately 45 minutes, or until chicken is thoroughly cooked. Serve topped with salsa.
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I have been making this tuna salad, or a slight variation of this tuna salad for about as long as I can remember.
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My Favorite Tuna Salad
• 3 cans (4 1/2 ounce) tuna in olive oil, drained
• 3/4 teaspoon onion powder
• 3/4 teaspoon dry mustard
• 3/4 teaspoon ginger
• Mayonnaise, homemade or from a jar
• 1/8 to 1/4 cup (depending upon your fondness) finely diced dill pickles
• Optional garnishes: tomatoes, sliced red onion, alfalfa sprouts, lettuce
Combine the tuna and dry seasonings. Stir in enough mayonnaise to moisten to your liking. Scoop onto toasted buns and garnish. The tuna is also very good made into Tuna Melts with a hearty sliced bread and your favorite cheese.
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It's suggested in the cookbook French Tarts by Linda Dannenberg, to serve this Salmon and Endive Tart as an appetizer with a chilled Sauvignon Blanc.
We ate this tart, however, as our dinner accompanied by a green salad and a baguette.
The recipe calls for a tart shell of puff pastry. I'm very partial to the Pâte Brisée I always make for my savory tarts (also a recipe from the book French Tarts), and this is what I used when assembling this tart. Use either one.
Tarte au Saumon et aux Endives
Salmon Endive Tart
recipe from French Tarts by Linda Dannenberg
• 4 sheets puff pastry to line a 10 1/2-inch buttered tart pan, partially baked (see baking instructions below)
• 2 tablespoons unsalted butter
• 3 medium endive, washed and cut lengthwise into julienne strips
• 1/2 pound smoked salmon, cut into small pieces
• 4 large eggs
• 1/2 cup crème fraîche and 1/4 cup milk, or 3/4 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon freshly ground black pepper
To Partially Bake the Tart Shell: Preheat the oven to 375˚F. Line the tart shell with aluminum foil, then fill to the brim with dried beans or rice. Bake in the center of the oven for 8 minutes, remove the baking weights and the foil, return to the oven and bake 2 more minutes. Remove to a wire rack to cool. (See my comments above on baking the tart shell.)
To Make the Tart: Heat the butter in a large skillet over medium-low heat. Add the endive, stir to coat them with the butter, and cook for about 10 minutes, stirring frequently, until they are lightly browned and translucent. Spread the endive over the bottom of the tart shell, then spread the salmon on top of the endive. In a large bowl, combine the eggs, crème fraîche and milk or the heavy cream, dill, and pepper. Whisk the mixture until well blended, then pour into the tart shell. Bake in the center of the oven for 35 to 40 minutes, until the crust is browned and the center of the tart is firm. Cool slightly on a wire rack. Serve warm.
TAKE a LOOK:
• Lentil & Pasta Soup •
• 1 tablespoon olive oil
• 1 small onion, peeled and finely chopped
• 1 medium clove of garlic, minced
• 1 medium red bell pepper, finely chopped
• 4 cups chicken broth, o I added about 6 cups)
• 1/2 cup water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 3/4 cup lentils
• 1 can (14 1/2-ounces) chopped tomatoes
• 1/2 cup orzo (yes, Orzo. Not arborio rice as I printed on TasteSpotting)
• 2 tablespoons lemon juice
• 1/4 cup finely chopped parsley
• 1/4 teaspoons salt
• Freshly ground black pepper to taste
• 3 tablespoons grated Parmesan
Heat olive oil in large pot. Add onion, garlic and bell pepper and sauté for 5 minutes or until softened. Add chicken broth, water, oregano, thyme, rosemary and lentils. Bring to a boil. Cover and reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally. Add crushed tomatoes and orzo. Bring to a boil; cover. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent lentils and pasta from sticking to the bottom of the pan. When the lentils and pasta are tender, add lemon juice, parsley, salt and pepper to taste. Garnish each serving with a sprinkling of Parmesan.
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If we're eating fish in this house, most likely it's salmon. And this recipe for Salmon Burgers is one of my favorite. The Ginger Mustard Mayo adds a nice kick.
• Salmon Burgers with Ginger Mustard Mayonnaise •
a recipe from Gourmet Magazine
SERVES 2 - easily doubled
For the Mayonnaise:
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 3/4 teaspoon finely grated peeled fresh gingerroot
• 1/2 teaspoon soy sauce
For the Salmon Burgers:
• 3/4 pound salmon fillet, skin discarded
• 1 tablespoon Dijon mustard
• 2 teaspoons finely grated peeled, fresh gingerroot
• 1 teaspoon soy sauce
• 2 teaspoons vegetable oil
• 2 hamburger buns, cut sides toasted
• 2 thin slices red onion
• 2 slices vine-ripened tomatoes
1. In a small bowl whisk together mayonnaise ingredients.
Make Salmon Burgers:
1. Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties.
2. In a non-stick skillet (I use cast-iron) heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.
3. Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato.
Have you noticed how I get stuck on something? Most recently, it's been dried beans. Seems like every week for the past couple of months, I've been boiling beans for soups, for salads. This combination of black beans and smokey, roasted red peppers drizzled with a lemony vinaigrette, creates one great dish to serve along-side anything coming off the grill this spring and summer. Perfect at room temperature, it will travel well for picnics too. Most likely, I'll be continuing my "bean-streak" into the upcoming months... and I don't think that's such a bad thing.
Roasted Pepper and Black Bean Salad
recipe from the Shepherd's Seed Catalog
• 1 1/4 cup dry black beans
• 2 red and 2 yellow (or orange) bell peppers
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1 teaspoon sugar
• 1 large clove garlic, minced
• 1/3 cup olive oil
• Salt and freshly ground pepper to taste
• 1/3 cup freshly chopped basil
• garnish: 4 scallions, chopped
1. Rinse beans well, drain and add cold water to cover by 3-inches. Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3-inches. Bring to a boil, then loosely cover pot and simmer for about one hour until tender but not mushy; season to taste with salt and pepper.
2. Place peppers on a baking sheet underneath the broiler. Roast peppers, turning until charred on all sides. Remove from oven and steam in a bag (paper or plastic zip-lock), about 20 minutes. Remove skins and seeds. Cut into large dice. Combine in a serving bowl with beans. Combine dressing ingredients thoroughly and toss with the beans and peppers. Garnish with scallions.
I heard footsteps, then the words, "Is there anything to eat?" The typical late afternoon scenario when my daughter returns home from a day at school.
I had just mixed up what would be our dinner tonight; a recipe from an issue of Bon Appetit magazine many years ago. It was attributed to a French grandmother, and just reading that was enough to make me want to make it myself. Those words conjure up images in my head of fresh produce at the weekly Provencal markets and relaxed meals at an old wooden table under the branches of a plane tree, just steps from the kitchen door. (I know... I have quite the imagination.)
I'd have to say, can dinner be any healthier (or colorful) than this? Add a loaf of really good bread, a bottle of really good wine, and you've got a really good meal.
Couscous With Vegetables And Tuna
adapted from a recipe found in Bon Appetit
• 1/3 cup uncooked couscous
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1 1/2 cups chopped green bell pepper
• 1 1/4 cups chopped peeled cucumber
• 1 cup chopped red onion
• 1/4 cup raisins
• 1 (11 ounce) can extra-sweet whole-kernel corn, drained
• 2 (4 1/2 ounce) cans tuna in olive oil, drained and flaked
1. Bring 1/2 cup water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon into a bowl; cover and chill.
2. Combine vinegar and next 7 ingredients in a large bowl; stir well with a whisk. Add couscous, bell pepper and remaining ingredients, tossing well. Cover and chill.
I've been rummaging through the chest freezer we have in our basement. It is mainly used for storing the delicious bounty of our summer's harvest -- sauce from the heirloom tomatoes we grew from seed, diced rhubarb from the monster plants I need to divide this spring and share with friends, tomato risotto, and basil pesto. My goal during the upcoming weeks is to go through the freezer to see exactly what I've got and make room for meals we can defrost and microwave during our upcoming kitchen renovation.
I just found two large freezer bags full of leftover Christmas ham. One dish I always enjoy eating when we have an over-abundance of ham is Scalloped Potatoes and Ham. Over the years I've used low-fat and high-fat dairy products when making this, and have settled on Half & Half, or light cream, as my first choice. But I can be easily swayed in that choice. If I see a carton of heavy cream peeking out at me in my fridge, I am likely to pour a little of that into the mix. Face it... FAT tastes good !
I am giving approximations in the recipe below. It's important that the potatoes are sliced as thinly as possible and my feeling is, the more garlic, the better... always.
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SCALLOPED POTATOES and HAM
• 2 pounds baking potatoes, peeled and very thinly sliced
• 1/2 to 3/4 pound sliced or cubed ham
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1/2 cup, more or less, freshly grated Parmesan cheese
• 2 cups, and possibly more, Half & Half (light cream)
1. Preheat oven to 375˚F.
2. Butter a baking dish and place a layer of the thinly sliced potatoes on the bottom. Sprinkle the potatoes with some of the salt, pepper and Parmesan cheese. In a bowl, combine the onions with the minced garlic and scatter 1 to 2 tablespoons of the mixture over the potatoes, then layer some of the ham. All of the amounts are approximations and you can add more or less to your liking. Continue to layer, ending with the potatoes and a sprinkling of Parmesan. Pour the Half & Half into the dish so that it can just be seen between the top slices of the potatoes.
3. Cover with aluminum foil and bake on the middle rack of the oven for 30 minutes; remove foil and continue to bake another 30 minutes, or until the potatoes are tender and the top is browned.
I often use the "Quick-Soak" method with dried beans which eliminates the overnight soaking. To "Quick-Soak" place the dried beans in a large pot and cover with water several inches above the beans. Bring to the boil and boil for 2 minutes; cover the pot and turn off the heat. Allow beans to soak for one hour. Drain and proceed as you would after soaking the beans overnight.
= Bean & Bacon Soup =
• 1 pound dried navy beans
• 6 cups cold water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1 bay leaf
• 4 slices bacon, sliced into 1/4-inch pieces
• 1 large onion, finely chopped
• 1 green pepper, finely chopped
• 1/2 cup finely chopped carrots
• 1 8-ounce can tomato sauce
• 1 tablespoon minced, fresh parsley
• Grated Parmesan
1. Sort and wash beans. Place the beans in a large Dutch oven; cover with water 2-inches above the beans and let soak overnight.
2. Drain beans; cover with the 6 cups of cold water. Add salt, pepper, garlic and bay leaf.
3. Cook the bacon until crisp; set aside reserving drippings. Add onion and green pepper to the drippings and sauté until tender. Add the onion, green pepper and the carrots to the beans. Bring to a boil; cover and simmer one hour.
4. Add tomato sauce and parsley to the soup; cover and simmer an additional 30 minutes or until tender, adding the reserved bacon during the last 5 minutes. Ladle soup into serving bowls and sprinkle with the grated Parmesan.
Yield, about 3 quarts
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Pasta With Sun-Dried Tomatoes
from Barefoot Contessa Family Style by Ina Garten
I really liked this !
• 1/2 pound fusilli pasta (spirals)
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-dice
• 3/4 cup kalamata olives, pitted and diced
• 1 pound fresh mozzarella, medium-dice
• 6 sun-dried tomatoes in oil, drained and chopped
For the Dressing:
• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good extra-virgin olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned
1. Cook the pasta in a large pot of boiling salted water. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
2. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
3. Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil and toss well.
* This salad sits well, so you can make it early in the day. Add the Parmesan and basil just before serving.