Saturday, June 13, 2009
Kickoff to Summer...Part One
My friend Debbie at Mountain Breaths is having a Kickoff to Summer BBQ Event this weekend. Go check out her post as well as all of the other great posts! Join her if you have a post that fits the theme.
Suddenly it does seem like summer is around the corner. We have had unusually dry weather this May/June which makes it sunnier and warmer than normal. When it starts to heat up I love cooking outside on the grill instead of heating the house up. No air condition!!!! Unheard of where I grew up in Louisiana, but it's really not necessary here for 50 weeks out of the year. Still...the heat of the oven and stove does make a difference in the temperature in the house, so grilling is a great option. Less clean up too (and Randy likes that!).
This event was a great excuse for me to buy some new cooking magazines. All of them seemed to have a feature or two on grilling and many marinading recipes. I am a big fan of marinading. The meat is flavorful and always so tender. Two of these marinade recipes, Cilantro Pork Tenderloin and Teriyaki Chicken stood out in the Taste of Home Picnics Potlucks and Barbecues special edition magazine. I scaled them down since it was just the two of us. A unique but light Crispy Asian Slaw with Peanut Sauce and sliced, grilled potatoes were our sides. I thought all of the dishes were excellent. Randy wasn't a fan of the salad, and the pork for him was only okay. But he really enjoyed the Teriyaki chicken and the potatoes are a hit with him as well. The pork is definitely something only Cilantro lovers should try, and for those that do love it, this will be a hit.
from Taste of Home Picnics Potlucks and Barbecues
I scaled back the original recipe because it made enough for 24! This was so tender and EXTRA juicy.
1/4 cup vegetable oil
1/4 cup soy sauce
2 Tbls chili sauce
1 Tablesoons sesame seeds
1 Tablespoon white vinegar
2 minced garlic gloves
1 teaspoon sugar
1/4 tsp ginger
1/4 tsp pepper
6 boneless skinless chicken breast halves
In a large ziploc back put in the first 9 ingredients and chicken. Refrigerate for 6 hours or overnight, turning once. Removed from marinade. Grill uncovered on medium heat for 5-7 minutes on each side or until juices run clear.
Cilantro Pork Tenderloin
from Taste of Home Picnics Potlucks and Barbecues - For Cilantro Lovers only!
1 1/2 cups chopped fresh cilantro
1/2 cup packed brown sugar
1/2 cup soy sauce
3 Tablespoons honey
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground mustard
1 pork tenderloin
Put marinade ingredients and pork in a sealable bag and refrigerate for several hours or overnight. Remove pork from marinade and grill covered (oops..I didn't read that very well) over indirect medium-hot heat for 25-40 minutes or until meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Crispy Asian Slaw with Peanut Sauce
Adapeted from Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You'll Love (A WW cookbook)
3 Tablespoons unseasoned rice vinegar
2 Tablespoons soy sauce
2 Tablespoons creamy peanut butter
1 Tablespoon coarsely chopped peeled fresh ginger
1 Tablespoon packed brown sugar
1/2 head cabbage, thinly sliced
1 red bell pepper, cut into thin strips
1 cup packaged matchstick cut carrots
1/4 cup choppped fresh cilantro ( forgot this)
2 scallions, thinly sliced (I forgot this too..geez)
To make the dressing, combined the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender or food processor and puree. Toss together the remaining ingredients in a serving bowl and drizzle with dressing, tossing to coat evenly. 4 servings 2 Pts
Dessert was from the June/July 2009 Food Network Magazine, Chocolate Strawberry Shortcake. I saw it and knew it would be a perfect use for the sweet strawberries my garden is providing right now. The shortcake dough tasted like Dorie Greenspan's World Peace cookies!!!! So now you know you should go right out and make this. No questions asked.
Chocolate Strawberry Shortcakes
Adapted from June/July 2009 Food Network Magazine
For the Shortcakes
1 cup all purpose flour, plus more for dusting
1/3 cup sugar
2 Tablespoons dutch process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold butter cut into pieces
3 ozs milk chocolate roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla
raw or turbinado sugar for sprinkling
For the Topping
1 quart strawberries, hulled and sliced
1/4 cup sugar
1 cup heavy cream
Line a baking sheet with parchment paper or silicone mat. Make shortcakes: Whisk flour, sugar, cocoa, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into a flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out into a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds, using the scraps for the last cake. Place rounds on the baking sheet and place in fridge or freezer for 20 minutes. While in fridge preheat oven to 400°. Beat remaining egg and brush onto cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool. While cooling make the toppings. (Recipe calls for half of strawberries to be cooked, but I skipped that). Toss strawberries with sugar. Whip the cream until medium peaks forum. Swirl in a little of strawberries and juice into whipped cream. Split the shortcakes in half. Layer the cream and strawberries then cover with second half. Top with more cream and strawberries.
Since I used my magazines within a week of purchase I am counting these in my Great Cooking Magazine Challenge. Stay tuned tomorrow for another installment!
The next event will be over at Kathleen's Blog, Cuisine Kathleen on June 23rd! Get out your whites. White dishes, white flowers, white tablecloth's, even white food!
SHOW ME YOUR WHITE event, JUNE 23rd