Sweet Heat Marinade

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Sweet Heat Marinade

  • Servings: 1/2 cup
  • Difficulty: Easy
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At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.

With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?

The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.

Cooks Note:  The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.

Here’s how we do this one.

Shopping List:

  • 1 Large Jalapeno
  • 1 Medium Poblano
  • 2 Sweet Heat peppers
  • 2 – 3 tablespoons fresh chopped Thai Basil
  • 1/8 – 1/4 cup fresh chopped Pineapple Sage
  • 4 tablespoons Honey
  • 1/4 cup Canola Oil
  • Juice of half a Lime
  • 2 tablespoons granulated Garlic
  • pinch of Salt and Pepper

Putting it all together:

  1. Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
  2. With the processor running add the oil in a steady stream until it is mixed thoroughly.
  3. Use imediately or put in an airtight container and store in the fridge.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Veggie Quinoa

Veggie Quinoa

  • Servings: 3-4
  • Difficulty: easy
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I am 95% “Meatasaurus” and 5% “Vegisaurus” which mathematically means I am no part “Vegansaurus”  and that math works for me since I adore my meat. As for dairy, fruit and veggies… I can’t see living without them but I also can’t see having a strict diet of them but to those who can live on a strictly vegetarian diet I doff my hat to you. With that being said I recently found myself contemplating a veggie dinner more out of necessity than any other reason. It was between grocery shopping days and there was no protein (read meat) in the house…… besides I was to lazy to go out and get some so after peering into the pantry for what seemed like an eternity a plan was formed. I would use up the rest of the Quinoa and add other little goodies to it.

Now for those of you who may not be familiar with Quinoa it is simply a grain that is cooked similar to rice and, in my humble opinion, is every bit as good as rice but is oft times overlooked as a substitute for rice or other starches AND Quinoa absorbs whatever flavors are added to it so that makes it very versatile.

Here’s how we do this one.

Shopping List:

  • 1 3/4 cups Chicken stock
  • 1 cup Quinoa (normal liquid to Quinoa ratio is 2-1)
  • Half a medium onion- chopped
  • Half a seeded and chopped Jalapeno
  • 1 1/2 cups frozen mixed veggies
  • Two garlic cloves- diced
  • 1 1/2 teaspoons Turmeric
  • 1 teaspoon each of Oregano and Thyme
  • 2 Tablespoons Canola oil
  • Salt and pepper to taste

Putting it all together:

  • In a medium sized pot combine the Quinoa, chicken stock and Turmeric
  • Bring the pot to a boil and reduce heat to a simmer
  • Simmer the Quinoa for approx. 20 minutes or until all the liquid has been absorbed
  • Meanwhile, in a large sauce pan heat the oil and saute the garlic and onion until the onion is translucent— approx. 3 mins.
  • Add the remaining ingredients to the garlic and onion and continue sauteing until the veggies are heated through. If need be add a little water to the veggies.

Once the Quinoa has cooked add it to the veggies and mix well. Spoon into a bowl and enjoy. Also feel free to add whatever protein you like. I would suggest chicken or shrimp.

There you have it, another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                           Bon Appetite

Chipotle Mayo

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Mayonnaise has, for the longest time, enjoyed the reputation of being that plain condiment that you add to a dish to make it creamy—- like in Tuna or Chicken Salad sandwiches—- or used on a burger or dog and yes… I put Mayo on my hot dogs.

Well Mayo has enjoyed a face lift of sorts the past little while in that you can now find it in different flavors and one of the most popular flavors is Chipotle Mayo. Now Chipotle is not some uber exotic ingredient that requires trekking days into a disease ridden swamp to find in fact it’s really nothing more than a Smoked Jalapeno pepper and even though it’s not the uber exotic ingredient you might think it sure tastes like it.

Chipotle Mayo has two things in common that you will find in 99% of all Chipotle mayo recipes…. Garlic and Chipotles in Adobo sauce and it’s the Adobo sauce that gives Chipotle Mayo its distinctive reddish hue (see the attached photo) however being the wild man that I am I prefer to smoke my own Jalapenos and do without the adobo sauce. You don’t get the same color but the taste, which is the important part, is the same and it’s great with french fries or on a Curried Chicken burger (see grilled chicken for the Curried Chicken burger recipe).

Ingredients:

–          2 Smoked Jalapenos

–          4 Garlic cloves

–          1 Teaspoon Salt

–          1 Teaspoon pepper

–          ½ Cup Mayo

Method:

–          Stem and de-seed the Smoked Jalapenos

–          In a food processor add all the ingredients EXCEPT the Mayo

–          Pulse until a paste is formed

–          Blend the Chipotle mixture with the Mayo until well incorporated.

–          Refrigerate until needed

This is a “simple but tasty” dish to add to your repertoire and if you are not lucky enough to have a backyard smoker or stove top model then smoke the Jalapenos in your oven using a smoke pouch (soaked wood chips placed in a tin foil envelope with holes punched in it) at 250 degrees for approximately 20 minutes.

Bon Appetit