Today is a beautiful Sunday! Fall is in the air with high temps in the South running in the upper 60’s and I have stumbled upon newly found energy to do things around the house. Grass has been cut hopefully for the last time, cars washed, clothes are washing, I just finished vacuuming and I’m about to fire up the grill for dinner and make some tasty Asian grilled chicken thighs.
You could use any cut of chicken, but we’ve been buying a lot of boneless, skinless chicken thighs. Not only are they reasonably priced, darker meat seems to have more flavor (along with more fat, but then again, fat IS flavor). The recipe for this dinner is all in the marinade and the longer it marinates, the better the flavor. I’m going to skip cooking instructions because the way you cook chicken is entirely up to you. I’ve roasted chicken this way and it’s been delicious, but today I want to take advantage of the weather, so I’m using the grill.
Soak any chicken you prefer in the following, then simply cook and enjoy! It’s also a great way to make “Teriyaki” wings for a tailgate!
1 cup low sodium soy sauce
the juice from 2 Navel oranges
Juice from 1 lemon
4 Keffir lime leaves or you can substitute the juice of 2 fresh limes
1/4 cup grated fresh ginger or 1 tbsp ground dried ginger
1/4 cup sesame oil
1 tbsp minced garlic
1 tbsp chopped fresh cilantro
Combine all ingredients. Add chicken to big Ziploc bag, cover with marinade and put in the frig. The longer it marinates, the better, but at least 1 hour if you can’t let it go overnight.
The heirloom tomatoes are coming in at Pepper Place and I’m a huge fan. We buy them every chance we can get. Personally, I can eat them like an apple, but this recipe is the perfect marriage of those tomatoes with some fresh Gulf shrimp!
3# assorted tomatoes, sliced (heirlooms are best, such as Cherokee Purple, Beefsteak, Brandywine, etc but any good southern ripe tomato will do)
1/3 cup celery sliced thin on the bias (diagonal)
1/2 cup firmly packed celery leaves (celery leaves are great for seasoning dishes and for garnishes, so don’t automatically toss them like many people do
Using a chilled serving platter, arrange the sliced tomatoes and celery. Sprinkle with cracked black pepper and sea salt to taste. Drizzle with the Bloody Mary Vinaigrette (recipe below) and spoon the pickled shrimp over the top (also below). Top with the celery leaves and garnish with pickled okra or pickled green beans. You can even add some crumbled Feta if you’d like!
For the vinaigrette:
1/2 cup spicy Bloody Mary mix (like Zing Zang)
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp prepared horseradish
1 tsp finely ground black pepper
1 tsp hot sauce
3/4 tsp celery salt
1/2 tsp Worcestershire sauce
Combine ingredients in a bottle with a lid, shake and chill.
To make pickled shrimp:
In a zip top freezer bag (gallon size), add 1 pound of medium-sized peeled fresh shrimp. To the bag, add the following ingredients, then place the bag in your refrigerator for at least 2 hours but the longer you leave it in, the better. After 6 hours the shrimp will get rubbery, so 2-6 hours is the processing time.
1 lemon, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup olive oil
3 tbsp red wine vinegar
2 tbsp each chopped fresh dill and flat leaf parsley
It’s official.. I’m 40 and fat! In an attempt to lose some weight, I’ve been trying to eat healthier food. We’ve been buying a lot of fish and chicken in place of red meat and pork, and we’re watching our fiber intake. Lower fat and higher fiber seem to be the new trend in weight loss, along with exercise.
Tonight we’re having some grilled tuna fillets that are marinating in an Asian-inspired sauce right now. To go with our fish, I whipped up this refreshing Asian style salad. It’s flavorful and high in fiber, but it does have some fat because of the peanut butter. Still, it’s a healthy alternative to a high fat side dish and it’s delicious… and simple. Simplicity is my main requirement when I find or create a recipe, because now that I spend my whole day in a kitchen at work, I like to get out of the kitchen as quickly as possible in the evenings. Give this one a try and I think you’ll be pleased with the results!
1/3 cup peanut butter
1 tsp curry powder
1/2 tsp each salt, garlic powder and ground ginger
1 tbsp brown sugar
1/3 cup water
2 tbsp lemon juice
2 tbsp water
6 cups shredded cabbage with carrot (coleslaw) mix OR 4 cups coleslaw mix and 2 cups broccoli slaw mix (which is how I made it)
1 cup fresh sugar snap peas, trimmed and sliced
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
In a large mixing bowl, prepare the dressing by mixing together everything from the peanut butter to the water. Toss in the slaw mix and fold well to combine. Add peas, jicama and green onions. Toss and cover. Refrigerate for at least 30 minutes or up to several hours. Garnish with toasted almonds and cilantro.