Memorial Day Weekend!

Memorial Day Weekend conjures many images in the minds of Americans.

For lots of kids (and teachers) it means school is out or close to being out.  

Many people see it as the first time the pools are open.

image from Rachelray.com

Frequently firing up the grill for family and friends is involved,

and of course nationally it is a day of rememberance.

This year for us it means a "staycation".  A weekend off at home with no housework, no errands, no drudgery.  Just the pretense that we have headed out of town for fun in the sun!  And I for one am looking at it with great anticipation!

However you celebrate, have a great one and see you next week!

Caribbean-Spiced Shrimp with Pineaple Salsa

One of the most beautiful things about springtime is the enthusiasm for grilling.  In the scheme of my cooking life, grilling is a newer medium to me.  I am still learning. 

One of my longtime grilling goals has been to make shrimp that became "crusty" on the outside while remaining tender and juicy.

It's not as easy as it sounds! 

Shrimp cook very quickly so great care must be taken not to overcook them.  Because of this "quick cook" issue, it isn't always easy to encourage a nice crust.

So this has become my goal (ahem, obsession).

after hours of research, numerous juicy-but- not-crusty/crusty-but-dry trials, I think I may have learned the secret.

Seriously!

A combo of "fat and sugar" seems to promomote that allusive crunch/juice science.  The recipe you see below is the one I used.  However any combo of oil or butter and sugar could do the trick

So it is my inherent good nature that makes me willing to share this secret with you.  Just promise you won't tell anyone.

Caribbean-spiced Shrimp with Pineapple Salsa (Adapted from Coastal Living)

1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1 T brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel (optional)
1/8 teaspoon ground red pepper
2 pounds unpeeled jumbo shrimp (16-20 count)
2-3 T olive oil

Pineapple Salsa
1 pineapple, cored and cubed
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1/2 jalapeno, chopped
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Combine first 8 ingredients in a large bowl.

Peel shrimp and toss in the bowl with spice mixture. Pour the olive oil in the bowl and toss until well coated.

Heat the grill to medium. Cook the shrimp 2-3 minutes each side, or until pink.  Do not overcook! Serve with Pineapple Salsa

Pineapple Salsa

Pulse pineapple in a food processor just until finely chopped. Place pineapple in a wire-mesh strainer, and let drain for 15 minutes. Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.

Eggs Benedict Florentine

Eggs Benedict has been my favorite brunch food for as long as I can remember. And I'm not a snob about it. It doesn't have to the the original Benedict to fulfill my longings.

Case in point, making the dish with spinach instead of meat. I first had it this way at a cute little cafe in Houston. I was hooked and went back several times for the treat.

So when stumbling across Eggs Benedict Florentine, it seemed like a no-brainer.

This particular offering is from Cooking Light. The sauce was tasty - not as rich as the original, but nice all the same. However I do think sometimes you need the original full-'o-fat version to really satisfy the cravings. So, next time I will keep the spinach, but go all out on the hollandaise sauce.

Sometimes it's fun to live dangerously!

Eggs Benedict Florentine with Creamy Butter Sauce (Adapted from CL)

1 Tbs cornstarch
1/2 cup water
1/3 cup buttermilk
2 large eggs
2 Tbs butter
1/2 tsp salt
8 large eggs
6 cups trimmed fresh spinach
8 English muffins, split and toasted
fresh ground black pepper

Add cornstarch into the top portion of a double boiler.

In a small bowl, whisk together water, buttermilk and 2 eggs. Whisk egg mixture into the cornstarch. Cook over simmering water until thick and the mixture reads at least 160 degrees - about 7-9 minutes; be sure to stir constantly. Add in butter and salt - stir to combine. Remove from heat and cover to keep warm.

In a shallow pan, heat water and a splash of vinegar until just boiling. Turn down to a slow simmer.

Break an egg into a saucer. Carefully tip the egg into the simmering water. Bring the water back to the slow simmer then repeat with the remaining eggs. You may need to do this in batches depending on the size of your pan. Cook the eggs 2-3 minutes depending on how you like your eggs. Using a slotted spoon, gently pull the eggs out to drain. Cover and keep warm.

Set 2 toasted muffin halves on each plate. Pile on spinach leaves to your tolerance then top with a warm egg to slightly wilt. Pour about 2 tablespoons worth of the sauce over each serving. Season with fresh ground pepper to taste.

Pasta Salad Redeux

 I think I have found my soulmate.  It is healthy.  It is delectable.  It is...pasta salad?

Please get that picture out of your mind!  The one with the mayonnaise and overcooked, soggy macaroni.  Instead take a look at these pictures and change your life forever.

I made this for friends, one of who doesn't eat vegetables.  I figured large pieces of spinach and pear tomatoes would be easy to pick out.  He ate it all.  Every vegetable.  Every piece of pasta.  He said he was just being polite, but do you think we should believe him? 

I was actually sad.  I was looking forward to leftovers.

One of the nice things about pasta salad is the infinite amount of ways it can be made.  Use different vegetables, grill the veggies first, add a meat, change up the cheese.  Use mayonnaise if you must, but first promise me will try this recipe.

Mediterranean Pasta Salad

1/2 lbs small "curly" pasta (I used cavatappi)
8 oz grape or pear tomatoes, cut in half
6 oz fresh spinach or radicchio, torn
1/2 lb feta cheese, crumbled
2-4 T good quality extra virgin olive oil
1 clove garlic, minced
1-2 T fresh squeezed lemon juice
   *NOTE: Another "acid" can be substitutes - good choices include white balsamic vinegar, champagne vinegar or red wine vinegar
1 t sea salt, or to taste
3/4 t fresh cracked black pepper

Cook the pasta in a large pot of boiling salted water. Boil for 6-8 minutes or until al dente. Drain well and allow to cool.  (It is "forbidden"  in the cooking world, but I have been known to run it under cool water for a few seconds to stop the internal cooking.

When cool, toss with the tomatoes, greens and cheese and chill.

In a small bowl, whisk 1 T lemon juice, minced garlic, salt and pepper.  Slowly add in 2 T olive oil while whisking.  Toss with chilled pasta.  If it needs more dressing, whisk together the rest of the lemon juice and olive oil, seasoning it with a sprinkle of salt and pepper.

Let sit for an hour.  Taste and adjust the dressing and the salt as needed.  The dressing amount will depend on your own personal taste.

What is YOUR obsession?

Are you a collector? Do you have an obsession?

Mine is cookbooks. Im serious. I love them. I get a new one and I sit down to read it like a novel. I add post-its to all the recipes I am going to "immediately" try. I change their configuration on the shelves every few months. I categorize them by cuisine, type of food, then by how often I use them.

Every time I buy a new one, I seriously tell myself "This is the last one. Once I have this one, I will need no others". I honestly believe this at the time I am saying it.

The last one I bought was two weeks ago. I already have two more on my Amazon wish list.

I think its a sickness.

Now I constantly assure Bo that I have friends with many more cookbooks than I have - and its true. I know people with 300-500 books. His and mine together total at about 80.

I'm working hard to rectify this number.

Of course if I had kept every cookbook I had ever purchased I'm sure the number would teeter toward 200.

But I didn't and it doesn't.

You are currently looking at the books I reach for the most these days. I am considering a new ice cream book for this section

It will be the last cookbook I ever need!

Linguine with Lemon Sauce

Doesnt it look good? I LOVE pasta. I really could eat it every day of the week, but due to the fact that I need some protein in my life, (which I could easily forget to eat), I don't make it often.

This was Bo's request. He loves pasta!

I know there are many great Italian artists out there. And I have several Italian cookbooks by different authors. But I usually reach first for Giada. Many of her recipes pull from her California heritage as well as her Italian roots. They are light on ingredients and calories, but heavy on flavor.

That is how I try to cook.

So the recipe I chose was from "Giada's Kitchen". I used the recipe Linguine with Shrimp and Lemon Oil as inspiration only, making numerous changes.

The final product did not disappoint. Light and healthy, heavy on flavor. Lots of veggies and no, I did not add the shrimp. One of our weekly vegetarian nights.

Linguine with Lemon Sauce (Adapted from Giada De Laurentiis)

1 lb linguine

2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 red bell peppers, diced (roasted peppers work great here!)
1 cup frozen peas, thawed
fresh grated parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6-7 minutes. Drain pasta, over the peppers if they are not roasted, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the peas. If needed, add another tablespoon of olive oil. Add some of the cooking water to desired consistency. Add the grated parmesan cheese to the pasta and toss to combine.

Smoked Beer Can Chicken

 Isnt she pretty?  Nicely browned, juicy inside and the flavor...

I think Im getting ahead of myself.  May I present Beer Can Chicken.  Not a new concept.  In fact, a recipe I've made before (if you know me, you know I rarely repeat recipes).  But not on the Egg.  I really wanted to compare and contrast how it tasted now verses last year on the grill. 

And here it is:  It was smokier (not a surprise as last year it was made on a gas grill).  It was crisper on the outside, and juicer on the inside.  Again, not a huge surprise as I can control the temperature on the Egg much better then the gas grill.  A nice 250 degrees for 90-ish minutes and done.

Yes, I do have a "fancy" (but cheap) chicken roaster for the grill.  Last year I didnt.  I improvised by putting the chicken directly on the beer can and anchoring it with bricks.

This is nice for a party - can be made early and will feed a crowd!

Robin Koury's Spice of Life Beer Can Chicken (from Grill It! with Bobby Flay)

4 pound chicken
1/4 cup paprika
2 tablespoons brown sugar
1 teaspoon kosher salt
1 heaping teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon chili powder
2 tablespoons butter, melted
1/2 can beer                         
3 cups apple wood smoking chips
1 disposable aluminum pie plate (or drip pan)
1 tablespoon honey

Soak the wood chips in water for at least 2 hours.

When ready to grill, preheat 1 of the burners to 350 degrees F.

Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.

Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.

Healthy Felafel

Felafel is the Jekyll and Hyde of foods - healthy and unhealthy all at the same time.  A wonderful vegetarian option filled with chickpeas, garlic, cumin...then  it's fried! 

I do order it from time to time because I love it, but I have never made it at home because I usually don't make fried foods in my own kitchen.

When the recipe for baked felafel caught my eye, I decided why not!  If it is good, I can make it frequently without the guilt.

I'm not sure if I did something wrong, or if they are supposed to be dry and crumbly.  Look at the picture below and you will see what I am talking about.  It was almost impossible to keep it in one piece lifting it off of the baking dish.

The original recipe suggested serving it as a sandwich.  I have trouble seeing that working with the texture.  On a salad it works - almost like croutons.   Romaine, pear tomatoes, cucumbers, crumbled feta and a light dressing of olive oil, fresh squeezed lemon, salt and pepper.  A great base for these chickpeas.

Baked Felafel (Adapted from Ellie Krieger)

1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed
1/4 cup minced onion
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup cilantro leaves
1/4 cup parsley leaves
2 tablespoons olive oil


Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.

Grilled Avocado with Tomato Salad

In all the years I am been grilling - meats, veggies AND fruits, it had never even occurred to me to grill an avocado.  Lets face it.  Grilling makes great food even better.  But with the perfect avocado, there is no room for improvement.

Or so I thought...

When purchasing the Egg, our salesperson mentioned grilling avocados the night before.  Avocado???  What an idea.  I immediately began searching for ideas about the best way to do it.  After months and months of research (I kid - about an hour) I had read enough different recipes to decide how I would make ours.

I can't believe how great these were!  I made a tomato relish as an accompaniment, but I really think simply grilled with salt and pepper would be perfection.  Or use the grilled fruit to make guacamole. 

 look at those grill marks - a thing of beauty, no?

Grilled Avocado with Tomato Relish 

2 ripe beef steak tomatoes, halved and seeded and finely diced
2 cloves garlic
1 small red onion, diced
2 ripe Hass avocados, halved and peeled and pitted
Olive oil
1/4 cup feta cheese, crumbled

Combine tomatoes, onion and garlic in a bowl.  Add 1 T of olive oil and season with salt and pepper.

Heat grill to medium. Brush avocado with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Remove to a platter, cut side up.

Place some of the tomato mixture on top of each avocado and sprinkle with the cheese.

Grilled Vegetable Gazpacho

With many foods (slaw for one), I am always looking for that allusive "perfect recipe". Gazpacho is one of those dishes that I have yet to perfect. I try it when I get a chance in restaurants. I taste it slowly. I hold it on my tongue, trying to ascertain the individual flavors that have been so artfully blended together. I make Bo try it, trying to teach him the subtle art of "ingredient deconstruction"

I know what Gazpacho is supposed to taste like. I just haven't discovered "it" yet.

I know what it shouldn't contain. At least to taste fresh and natural to me. No tomato juice. No V-8. I also know what it MUST have - cucumbers!

Enter Roasted Vegetable Gazpacho. Tasty cold soup. Great for a hot day. NOT a "proper" gazpacho.

***Clarification - when I say "proper", I mean compared to those I have had in Spanish restaurants. I do not mean you have to feel (or taste) the way I do***

Issues: No cucumbers. WAY more red pepper than tomato, making it taste like a cold red pepper soup. Again, not a bad thing. Quite good, actually. But when my tongue is prepared for gazpacho, it expects fresh tomato and cucumbers.

Note the lack of cucumbers and the red pepper to tomato ratio.

I highly recommend trying this recipe if you like cold summer soups. It really was tasty. And I didn't even touch on the fact that the veggies are Grilled! I LOVE anything I can grill! So when I do find that elusive perfect gazpacho, expect a grilled variation too!

Grilled Gazpacho (Adapted from Diane Kochilas' Mediterranean Grilling)

2 red bell peppers

1/2-1 green chili pepper (to your taste), seeded

1/2 large red onion, quartered

1/2 lb medium zucchini, cut lengthwise into 1/4-inch-thick slices

1 1/4 lbs large, firm tomatoes, cored, halved and seeded

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper

2 large cloves garlic (unpeeled prior to grilling)

1/4 cup chopped fresh basil

2 T red wine vinegar

Heat the grill to medium-hot.

Place the peppers, onion, zucchini, garlic and tomatoes in a large bowl and toss with olive oil and a little salt and pepper. Place the vegetables on the grill, in batches if necessary, starting with the peppers and onions (10-12 minutes); the tomatoes (8-10 minutes); zucchini (6-8 minutes) and garlic (4-5 minutes). Grill until the zucchini are soft and lined with grill marks, the peppers and garlic are soft and charred, the onions lightly charred and softened, and the tomatoes softened and browned along the edges and wrinkled.

Remove the peppers to a bowl covered with plastic wrap or to a brown paper bag to cool for about 10 minutes. Then peel and seed, reserving their juices.

Coarsely chop all the vegetables (removing the garlic peel first). Place in a food processor with the basil and 1/2 cup cold water. Puree at high speed until totally smooth. Add more water to achieve the consistency you desire. Strain if desired through a fine-mesh sieve (I forgo this step as a like the texture as is).

Put the vegetable mixture in a container the add the vinegar. Place in the refrigerator and let cool for about 2 hours before serving. Adjust the salt and pepper and add more olive oil if needed.

If you have the time, this tastes even better the next day!

Strawberries with Yogurt "Cream"

Looks tasty, huh?  Trust me, it was!

I sure do love the season's first berries!  These were tasty, not as good as they will be later in the season, but surely welcome to someone who hasn't had any in several months!

So when strawberries arrived in the store, I knew they had to be a dessert for us.  A simple dessert, as strawberries don't need much adornment.

So they were sliced into a bowl.  A few shakes of a good balsamic vinegar was mixed in.  A touch of honey was added to Greek yogurt and placed on the top of the red mound. (PLEASE try to use true Greek yogurt with it's thick creaminess for this!)  And for fun a few dark chocolate chips were carelessly tossed on. 

Please forgive me the foam bowl.  We are under water rationing here 

in Nashville due to our floods and trying to use/wash less dishes

Notice there is no recipe.  That's because, well, there is no recipe.  This is something I "threw" together without measuring.  Feel free to change things up a bit.  But please promise me you will do the most important part of this recipe - share it with someone.

See, two forks one bowl!

Keeping the "Zen" in My Kitchen

Downtown Asheville by Romanticasheville.com

As much as you may picture yourself living your life a certain way, if you take a closer look, you may not be living up to the snapshot in your head.

huh??

I like to picture my kitchen (well, my home, really) as a place of peace and tranquility - a place where creativity is fostered (for me that includes cooking and writing) - a place where people enter and immediately feel, well, zen.

I'm not asking for much.

Old habits tend to stop me from completely achieving this goal. So in honor of actually moving forward and to cement in my own head some changes I have made, I am going to share them with you. I have been writing this for a few weeks, but this post from my friend at Crunchy Betty inspired me to actually finish and post it.

So here goes. Who knows. Maybe you will try some of them in your home and become more "zen".

In the recent past ~ A year and a half ago I decided to make changes to my eating habits, and eat less food at each setting. I ate small portions. If I was still hungry later, I'd eat a few more bites. In doing this, I lost 35 lbs. (oh, and have a healthier relationship with food)
~ I decided not to be a hero, depriving myself of my beloved beer and pizza, wine and pasta etc. I just watch portions. I never feel deprived.

With these first two changes I have a more peaceful relationship with food. I never fear special events, vacations etc. like I used to.

Recently ~ We started eating at the table with the television off at least 5 nights a week, sometimes with music, sometimes with incense or candles but always with lively conversation - I'm still working with Bo on the lively conversation part...

Currently ~ Stop eating lunch while doing anything else - no television, no computer, no driving (yes, as a time saving measure, I tend to eat lunch in the car). So far this has been the hardest one. Not a habit yet.

Well, that's it. Not entirely, as I have made changes elsewhere, but since this is zen kitchen I decided not to make you read the transformations in the rest of the house...

P.S. - Why, you may ask, is there a picture of Asheville NC at the top of my kitchen post? It's because that's where I picture the location of my kitchen!

Grilled Shrimp with Basil Sauce

I love spring. Not as much as I love autumn with it's crisp air, smell of falling leaves and the promise of winter to come...but I digress.

Spring represents the time to fire up the grill before it becomes too hot. To purchase fresh vegetables (from your local farmer if you can). To eat lighter meals so those shorts fit correctly. I do love this time of year.

The shrimp you see above was grilled simply with olive oil, sea salt and black pepper. It's simplicity helped it to become one component of an amazing dinner.

You do see the grilled polenta as the base. I thought is deserved it's own accolades, so I blogged about it here.

The final part of the trinity is the basil sauce, made from basil straight from my deck. Don't look at it and think "pesto". Pesto is thick. This is thinner, a sauce. It isnt meant to be the star. Just part of the harmonious trio.

Basil Sauce (Adapted from Epicurious)

1 cup fresh basil
2 tablespoons water
1 small garlic clove
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil (or more for the consistency you like)
Pinch of sugar

Puree basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.

Grilled Polenta

Have you ever tried polenta?  If not, you are missing one of the best pleasures in the food world.

Polenta is, simply said, cornmeal mush.  But it is such a beautiful palatte with which to paint your flavors (or something artsy like that).  As it finishes on the stove, toss in some sharp bleu cheese for a soft side.  Or just a little butter with salt and pepper.  Some earthy mushrooms or bitter greens, such as kale, also complement the smoothness of polenta "mush".

My favorite way to serve it?  Grilled!  It takes some pre-planning as it needs to set up for a few hours before being firm enough to grill, but thinking ahead is worth it!

And the best thing to serve with grilled polenta?  Take your pick.  I served Greek Baked Beans next to it.  The next blog post will show some amazing shrimp served on top of it.  A simple fresh tomato sauce with parmesan cheese is heavenly.

The sky is the limit.

Polenta is an easy dish to make.  I have included a rough recipe but the beauty of it is adapting it to  your mood and feel.

1 1/2 cups cold water
1/3 cup yellow cornmeal (I used large grind)
1/4 teaspoon salt
1 T butter

Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 20-30 minutes.  Take the polenta off the fire and add the butter or any other add-ons.  (If desired)  Stir until melted.

If grilling, spread the polenta into a greased baking sheet.  Chill, uncovered, until firm, at least an hour (I prefer 3 or more).

Cut the polenta in any shape you desire.  I like squares.  Feel free to brush a little olive oil on both sides if you like it crispy. When fire is medium-hot, grill polenta pieces in a grill basket until crusty, about 5 minutes on each side.

Greek Baked Beans

Beautiful baked beans, Greek style. Great in theory, but surprisingly lacking in flavor.

All the components are there - beans, tomatoes, honey, fresh dill. I even added goat cheese. No zing.

And this recipe isn't some random thing found on the web. It is by Nancy Harmon Jenkins, an expert on Mediterranean cooking. As an aside, even though this particular recipe didn't catch my fancy, I still ordered her new cookbook (gasp) The New Mediterranean Diet Cookbook

Don't misunderstand - this isn't bad. At ALL! It is quite a tasty bean recipe, just not the oomph and mouth feel I was expecting for a baked bean dish.

I wont try this particular legume recipe again, there are so many others out there. But if you go into it not expecting your typical baked bean texture, you might like it!

Greek Baked Beans (Adapted from Nancy Harmon Jenkins)

1 pound navy beans
1/4 cup extra-virgin olive oil
2 medium red onions, finely chopped
2 cups raw ripe plum tomatoes, peeled and chopped, or use canned plum tomatoes, drained and chopped
3 tablespoons honey
2 tablespoons tomato concentrate, or tomato extract, or sun-dried tomato paste
2 bay leaves
1/4 cup fresh herbs, minced (dill is preferred by Greeks, but you could also use un-Greek basil, or a tablespoon of mint and a tablespoon of thyme)
1/4 cup red wine vinegar
1/2 cup crumbled goat cheese
Sea salt and freshly ground pepper

The night before cooking, rinse the beans then cover with water for an overnight soak.

Put the beans in a large saucepan with water to cover to a depth of about 1 inch. Bring to a boil, then lower the heat to simmer, cover the pan, and simmer very gently for 40 to 50 minutes, or until the beans are starting to soften but not yet ready to eat. Periodically, skim off any foam that rises to the top. When the beans are ready, remove from the heat but do not drain.

Set the oven at 325 degrees. Using 3 tablespoons of the oil, cook the onions in a skillet over medium-low heat, stirring frequently, until the onions are very soft and starting to brown.

Using 2 tablespoons of the oil, cook the onions in a skillet over medium-low heat, stirring frequently, until the onions are very soft and starting to brown.

Using a slotted spoon, transfer the hot beans from the saucepan to an oven dish, preferably a bean pot--a terra cotta or ceramic dish that is taller than it is wide (lacking such a pot, you could also use an ordinary casserole or souffle dish, but a bean pot is preferable). Stir in the remaining olive oil, the onions, and the chopped or crushed tomatoes. Dissolve the honey and tomato concentrate in about 1 cup of the hot bean water and add to the beans, mixing carefully and tucking the bay leaves in with the beans. There should be just enough liquid in the pot to barely cover the beans--add a little more if necessary, but make sure it is boiling hot. Cover the pot securely with aluminum foil (and the pot lid if available), transfer to the preheated oven, and bake for about 1 1/2 hours. Check the beans from time to time and add a little more boiling bean liquid or plain water if necessary.

Remove the bean pot from the oven. The beans should be meltingly tender at this point. Stir in the fresh herbs, cheese and the vinegar, along with salt and pepper. Return the bean pot, uncovered, to the oven and let the beans bake for another 15 minutes to absorb all the flavors.

Halloumi Cheese

I have to share a discovery with  you!  It's cheese!

I know you're thinking - ummm, cheese, not a new food.  You are correct.  And this cheese isn't new, even to me.  

But it's been years.  And I had forgotten how incredible it is.  Forget the fact that it stays firm when you grill it making it great for a kebab or a fresh tomato salad.  It's the taste.  Absolutely amazing!  Think of a clean mozarella, with an extra salty kick.

Look at those beautiful grill marks.  They were made in a matter of minutes on a hot grill before it was pulled off and diced in a lovely salad.

Think of this for your next cookout, great for kababs, or grilled then alternated with sliced tomatoes.  It will WOW your guests!

Big Green Egg

Ahhh, the Big Green Egg. Ceramic. Heavy! Part grill, part smoker. Amazing!

I dont know how long Bo has coveted the Big Green Egg, but I started hearing about it in November. It was shown to me. With a longing in his eyes usually reserved for automobiles.

Yes, we already have a grill - a gas grill. I never knew how inefficient it was until this past week! It doesnt heat up as quickly, it doesnt get as hot, and it doesnt lend a smoky element to the food.

The Egg does. Our first Egg meal was sirloin, mushrooms and potatoes. Bo wanted to make sure you could see the smoke coming out the top.

Steak seared to perfection - check! Mushrooms nice and juicy with undertones of smoke - check. Potato nice and crispy - check!

Since this meal we have tried chicken, pizza and burgers. All with amazing results.

We are currently taking reservations for dinner!

Grilled Salmon and Potatoes with Mojo de Ajo

Rick Bayless hasnt show up at my table in awhile and we have missed him. In my continuing quest to love salmon (or at least eat it 3 times a month), a recipe from Rick seemed logical.

It was nice to make a one-dish meal on the grill and even nicer that it was in foil - no muss no fuss and clean-up was a snap. The garlic flavor was mellow and understated yet prominent, if that makes sense. It didnt overpower the food, yet helped add excitement to the salmon.

I added sliced zucchini to the recipe and paired it with a salad and a crisp white wine. Beautiful early spring dinner.

Grilled Salmon and Potatoes with Mojo de Ajo (Adapted from Rick Bayless)

4 medium size Yukon Gold potatoes, about 1 1/2 pounds
2-3 zucchini, sliced
6 -6 ounce skinless salmon fillets, -- about 1 inch thick
3/4 cup Slow-Cooked Garlic Mojo
Salt and coarse ground black pepper
Fresh herbs such as basil, chives, cilantro, lemon verbena, marjoram, parsley, thyme
Lime wedges
Mojo de Ajo
4 large heads garlic
2 fruity olive oil
1 teaspoon salt

Put the potatoes into a 4 quart pot and cover with water. Bring the potatoes to a boil, and continue cooking until the potatoes are just cooked through, about 25 minutes. Drain and let cool completely. Remove the peel and cut into 1/4-inch slices. You can cook the potatoes the day ahead.

Cut 6 – 12 x 24 inch pieces of heavy duty aluminum foil. Fold each piece in half to make a 12 x 12 inch square. With the dull side up, place 3 to 4 slices of potatoes in a row down the middle of the square, laying the zucchini around them. Spoon 1 tablespoon of the Garlic Mojo over the potatoes, then sprinkle with salt and pepper. Place the salmon fillet on top, and drizzle on another tablespoon of Garlic Mojo. Sprinkle salt and pepper over the fish, then place several sprigs or leaves of whatever fresh herb you'd like on top. Repeat these steps with the remaining pieces of salmon.

Seal the package by bringing the top and bottom of the foil up to the center and folding the two sides together. Fold the top over a second time to ensure a good seal. Double fold both ends to create an airtight package.

Slide the packages onto a medium-high grill and cook for about 8 to 10 minutes. Remove from the grill and place on individual plates, along with several wedges of lime. Squeeze lime over the cooked fish if desired.

Mojo de Ajo (makes about 3 cups)
Heat the oven to 300˚F.

Break the heads of garlic apart, then mash each clove to release the clove from its papery skin.

Stir together the garlic, oil and salt in an 8x8-inch pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.