Grilled Eggplant Caprese

  Eggplant is one of my daughter Jennifer's favorite vegetables. The other day I was trying to think of different things I could do with it and this recipe - which I had almost forgotten about - popped in my mind. I first found it on the Better Homes and Garden website, but tweaked it a bit. The cheese could easily be left out to make this dish dairy free - and while it couldn't really called a caprese salad anymore - it would still be delicious!

To grill eggplant: cut off ends, slice 1/2 inch thick, brush eash side lightly with olive oil, and sprinkle with salt. Place directly on grate over medium heat. Grill about 5 to 7 minutes per side until their are nice grill marks and the eggplant has a brown exterior but is soft inside.

   Eggplant Caprese Salad 

1 cup boiling water

1/4 cup dried tomatoes (not oil packed)

1 medium eggplant

1 to 2 tablespoons olive oil

                                                               Scant teaspoon salt                                                                   

Scant 1/2 teaspoon pepper

1/3 cup coarsely chopped fresh basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

3 to 4 fresh medium sized tomatoes, sliced

1 to 2 large balls (16 oz,) of fresh mozzarella cheese

A few fresh basil leaves for garnishing

Place the dried tomatoes in a bowl and pour the boiling water over them.  Set them aside and let them sit for at least 20 minutes.

Cut the eggplant into half inch slices.  Brush each side with olive oil and sprinkle with the salt and pepper.

Place the eggplant slices on a grill over medium heat.  Cook about 5 minutes on each side until the eggplant has nice grill marks and is brown but not burnt.

After the 20 minute soak, drain the dried tomatoes, dice them up, and place them in a food processor along with the basil, 1/4 cup olive oil, and vinegar.  Blend until finely chopped.

Slice the mozzarella into slices.  On a platter, alternate and arrange the mozzarella, tomato, and eggplant slices. Spoon the dried tomato mixture on top and garnish with the fresh basil leaves.

A Little Bit of Grilling - Chicken Kabobs

     Although I "retired" from teaching last year, about 10 weeks ago I found myself back at it - filling in for a friend who was unable to complete the year due to some physical problems.  The good thing about it is I am back at my old school, so I know the staff and students.  The bad thing is that teaching takes all day and is exhausting!  I have gotten involved with lots of fun volunteer stuff and I have still been trying to do that as well - which sure doesn't leave much time for cooking and blogging.  One fun thing I do is write for a local magazine.  I've been working on a story about grilling which will run in July.  I "interviewed" one of my coworkers for the story and he shared his secret for turning out juicy, yummy chicken kabobs.  He marinates the chicken in Greek salad dressing.  I whipped some dressing up and tried his method.  They are tangy and tasty! So I'm sharing this little bit of grilling now - enjoy!

 

Chicken Kabobs

 

 

For 8 Kabobs:

Four chicken breasts cut into large cubes, vegetables such as:  cherry tomatoes, yellow squash & zucchini slices, onion cut into eighths, colored bell peppers cut into squares, or mushrooms.  If you are using wooden skewers, soak them in water for at least 20 minutes.

 

For the Marinade:

Whisk together:

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon lemon pepper

1/4 teaspoon dried marjoram

1 clove garlic, put through a press

 

 

Let the chicken cubes marinate in the dressing for about an hour. Remove them from the dressing and thread them on skewers alternating with the cut up vegetables.  Throw the marinade out.  Grill over medium heat for 15 minutes, turning once during that time.

 

 

 



 

 



Grilled Caribbean Pork Tenderloin with Black Bean Mango Salsa

 At some time or another, just about everyone wishes they had a rich uncle.  My friend Lolie  does and several years ago she shared his generousity with Roy and me.  She and her husband invited us and two other couples to travel to Jamaica and stay - for free - at her uncles's villa there.  The house was fabulous!  Situated on a hillside with a large infinity pool that overlooked the ocean below, it was breathtaking.  The grounds had an abundance of fruit bearing trees and brightly colored hibiscus flowers. A small trickling stream actually meandered through the center of the airy open design of the multiroom home. Yes, it was like being in paradise!  Especially since the house came with a staff to run it:  the laundress delivered our clean and pressed laundry to us on a silver tray, a butler attended to us during meals, and the cook produced scrumptuous dishes for us to sample. The butler would announce "Dinner is served" and we would be seated at a table set with crisp white linens, china, and crystal. The dining room's exterior wall could be opened in order to catch the warm ocean breeze.  It seemed we would linger there quite a wihile.  One of the foods I remember enjoying was meat rubbed with a spicy/savory/sweet blend of spices and then grilled.  My duplication really works well on grilled pork tenderloin and serving it with the tangy black bean mango salsa add a yummy zing!

 

Spice Rub for the Pork Tenderloin

1 teaspoon ginger

1 teaspoon paprika

1 teaspoon thyme

1 teaspoon fennel seed

1 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon allspice

1/2 teaspoon black pepper

1/4 teaspoon Cayenne pepper

2 garlic cloves put through a press or finely minced

Mix all the ingredients together and rub it in to the meat.

Place the tenderloin on a hot grill and then reduce the heat to medium low.  Grill 10 minutes on each side.  Cook to internal temperature of 145 degrees and let it rest for five minutes before slicing.  Serve with Black Bean Mango Salsa.

Black Bean Mango Salsa

1 mango peeled and cubed

4 green onions sliced

1/4 cup chopped sweet red pepper

1 (15 oz.) can black beans, rinsed and drained

1/3 cup olive oil

1/6 cup sherry vinegar (or red wine vinegar)

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

Combine the mango, green onions, red pepper, and black beans in a bowl.  Whisk the olive oil, vinegar, salt, pepper, and garlic powder together.  Pour over the mango mixture and gently toss.

A Salad and A Side

   

      This year, I'm hosting Easter brunch for Roy's side of the family.  It's got to be easy to do, because everyone is coming over right after church and they will be ready to eat!  For the side, we are going to have asparagus with a drizzle of Zippy Sauce - one of Caroline's favorites.  I'll make the sauce ahead of time and quickly cook the asparagus just before we sit down.  Likewise with my current salad obsession, (it's so refreshing and pretty) -  I'll combine the ingredients, store them in the refrigerator, then whisk up the dressing before church to be put on at the last minute. You can substitute any type berry or any kind of lettuce, but I love the look of the blackberries against the colors in "Baby Spring Mix".  The dressing can be changed up as well - any berry jam will do.

Asparagus with Zippy Sauce

Enough fresh asparagus for your crowd
1 cup mayonnaise
2 hard boiled eggs, chopped (optional)
3 tablespoons lemon juice
2 tablespoons minced onions
1 teaspoon prepared mustard (I use Dijon country style)
1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot sauce (I use Frank's)

Rinse the asparagus and cut the ends off.
In a pan large enough to hold all the asparagus, bring 3 to 4 inches of water to a boil. Drop the asparagus in, cover and cook for about 4 minutes or more if more tenderness is desired.
While the asparagus is cooking, whisk the other ingredients together in a microwave safe bowl.
Plate the asparagus and just before serving, microwave the sauce for a minute. Give the sauce a good stir and drizzle it over the asparagus. 

Spring Salad

For Salad:
One large package of "Baby Spring Mix" ( or baby spinach leaves, etc.)
1 package of fresh berries such a blackberries or raspberries
1 large cucumber, sliced, then slices quartered
3 tangerines, peeled and sections separated
1/2 cup chopped pecans (optional)

Rinse and drain the berries. Gently, combine all the ingredients in a salad bowl.

For Dressing:
1/2 cup light olive oil
1/4 cup balsamic vinegar
1/4 cup some kind of berry jam such as raspberry - I love Pensey's Raspberry Enlightenment
3 tablespoons sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Whisk all the ingredients together.

A Quiche Alternative - Salmon Loaf

          When I was a kid, sometimes my mom would make tuna pie and frankly, I wasn't that crazy about it.  Later, when I was a young adult, she and I took some cooking classes and one of them taught us how to make a salmon pie for brunch.  It was a bit more glamorous than tuna, but I still didn't think it was special enough to serve for company.  Then I came across a picture of Coulibiac, Russian Salmon Loaf, in my wonderful 1981 Betty Crocker's Intenational Cookbook.  Although I've never followed the Betty Crocker recipe which calls for rice and mushrooms along with fresh salmon, I sure like the impressive way it looks. I have served this at brunches using my salmon pie recipe and premade pie crusts. Another way I cheat a bit a is by using canned salmon, but I think it would almost be just as easy to steam a salmon filet until it flakes with a fork. This tastes best when it is served with Cucumber Dill Sauce - the recipe is included below.

Ingredients

1 (16 oz.) can of pink salmon

2 eggs, beaten

2 hard boiled eggs, chopped

1/4 cup milk

1/4 cup diced onions

2 tablespoons minced parsley

1/2 teaspoon dried dill

1/4 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1 package containing 2 premade pie crusts

1 egg and 1 tablespoon water 

Directions

    Drain the can of salmon and remove any skin or bones.  Combine the beaten eggs, milk, diced onions, parsley, dill, basil, salt, and pepper.  Gently stir in the salmon and the diced hard boiled eggs.  Set aside.

     Unroll the premade pie crust and place on a cutting board.  Cut off the "wings" on both sides.

 

      Lay the "rectangle" onto a greased cookie sheet.  Trim the remaining wings so they have two straight sides and attach them to one end of the pie crust by pinching the ends together.  Save and set the trimmings aside.

      Mound the salmon mixture along the length of the pastry to within 1 inch of all the sides.

     Prepare the top crust the same as the bottom, and lay it on top of the salmon mixture.

     Pinch the edges together and seal them with the tines of a fork.  Cut a circle out of the middle top of the loaf to let the steam escape.  Use the left over pieces of pie crust to cut out decorations and place on top.  Whisk the egg and 1 tablespoon of water together to make an egg wash.  Brush on the top of the loaf.  Bake at 400 degrees for 40 to 50 minutes or until the crust is golden brown. Cover with foil if it browns to fast.  Cut into slices and serve with Cucumber Dill Sauce

Cucumber Dill Sauce

1/2 of an unpeeled cucumber, seeded and cubed into small pieces

1 tablespoon finely diced white or yellow onion

1/4 cup of mayonnaise

1/2 cup of sour cream or Greek yogurt

2 tablespoons white vinegar

1/2 teaspoon dried dill or 1 1/2 teaspoons fresh dill

1/4 teaspoon salt

1/8 teaspoon pepper

Cut the cucumber in half lengthwise, and then lengthwise again.  Scoop out the seeds and cube the cucumber into small pieces.  Mix all the ingredients together and refrigerate until ready to serve.

Scallops for Your Sweetie

         This easy but elegant dish has a connection to romance.  The scallop shell is known to be a symbol of the Roman goddess for love - Venus.  Apparently, it's usually part of any painting which portrays her. So what could be better to serve on Valentine's Day than this twist on the classic French dish "Scallops Provencal"? I love mixing it up by adding tomatoes and serving it over pasta. However, this is also very good just on its own - served in a bowl with some warm French bread to dip in the juices.  

Ingredients for four to six people:

3 shallots

2 tablespoons butter

4 garlic cloves

2 to 3 tomatoes

1 bay leaf

1 teaspoon dried thyme

1 teaspoon peppercorns

1 cup dry white wine (or substitute chicken broth)

1/4 teaspoon salt (omit if using chicken broth)

2 pounds scallops

1 small bunch fresh parsley

1 lemon

1/2 box (8 oz.) angel hair pasta, cooked according to directions

Directions

Remove the skin and dice the shallots.  Peel the garlic cloves and put them through a press.

Melt the butter in a sauce pan and add the shallots.  Saute the shallots over medium low heat until they are soft.  Add the garlic and cook for 30 more seconds.

While the shallots are cooking, chop enough parsley to fill 1/4 cup and squeeze half of the lemon.  Set these aside and then dice the tomatoes.

When the shallots and garlic have finished cooking, add the tomatoes, bay leaf, thyme, peppercorns, and wine (or chicken broth).  Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.

While tomato mixture is simmering, rinse and drain the scallops.  If they are large sea scallops, cut them in half or quarters.  Then add them to the simmering pan and cook for about 10 minutes or until they are opaque throughout.  Try not to over cook them or they will get rubbery.

When scallops are done, add the juice from half of the lemon and the 1/4 cup chopped parsley.  Serve over hot pasta or in a bowl with some crusty French bread. Slice the remaining half of the lemon and use it along with any leftover parsley as garnishes.

Jenn & Julia's Salmon & Sauce



      I think its great that Jenn and her close friend Julia like to cook.  It turns out that they are pretty good at it too!  About every other week, they meet, go to the grocery store, go over to one of their apartments, and then cook up a storm. Occasionally, they will go over to Julia's parent's house and cook for them - especially when all the siblings are home!   One of the girls' favorite things to make is baked salmon and Cucumber Dill Sauce that goes so well with it.  This sauce recipe comes from the very first cooking class my mom and I ever went to; it was held at a little shop called The Kitchen Door and was in the basement of Glendale Mall.  The store is long gone, but I still have the typed up hand out which says this says goes great with salmon pie, crab cakes, and shrimp.  The girls bake the salmon with a pinch of seasoning salt, dill, a lemon slice, and just a bit of butter to make it extra delicious. 

Baked Salmon with Lemon and Dill

Ingredients:

Salmon pieces, about 4 ounces per person

A lemon slice for each salmon portion

1/8 teaspoon of seasoning salt for each portion

1/8 teaspoon of dried dill or 1/2 teaspoon chopped fresh dill for each portion

1 teaspoon pat of butter for each portion

Directions:

For each piece of fish, sprinkle the seasoning salt and the dill over the top.  Put a lemon slice on each serving, then place the pat of butter on the that.  Place in a preheated 350 degree oven for about 12 to 15 minutes or until the salmon is opaque and flaky.

Cucumber Dill Sauce

Ingredients:

1/2 of an unpeeled cucumber, seeded and cubed into small pieces

1 tablespoon finely diced white or yellow onion

1/4 cup of mayonnaise

1/2 cup of sour cream or Greek yogurt

2 tablespoons white vinegar

1/2 teaspoon dried dill or 1 1/2 teaspoons fresh dill

1/4 teaspoon salt

1/8 teaspoon pepper

Directions

Cut the cucumber in half lengthwise, and then lengthwise again.  Scoop out the seeds and cube the cucumber into small pieces.  Mix all the ingredients together and refrigerate until ready to serve.