6 posts tagged “grilling”
On Sunday, we picked up some King salmon at the farmer's market, so we used some of the leftover Memphis Dust rub on it and grilled it with some CSA zucchini. Leah made a mash from some CSA potatoes and about half a head of cauliflower, with a little cream cheese in it, since we were inexplicably out of butter! The salmon turned out perfect! The seasonings from the rub wasn't overpowering at all, it was just the right amount and sweet and salty to go with the fish.
Ah green beans, we can never get enough of them! I am sure someday they will become like broccoli to me (which I am just tired of eating for the most part), but for now, I still love em and order them in the CSA every week. My favorite way to prepare them is to toss them with olive oil and S&P and garlic, roast them in the oven on really high heat on a pre-heated pan for about 15 mins, so they get browned on both sides at the same time, then squeeze lemon juice over them at the end. It's super easy and so delicious. This time, Leah added a little hot pepper flakes, to make it more like szechuan green beans, since she made another chinese dish: white peppered pork slices.
Grilling is the best! I love it, it even makes summer squash somewhat appetizing! There's nothing fancy here, just grilled the steaks and the squash with simple seasonings and roasted the green beans in the oven with oil, S&P and lemon and made a quickie salad from the mizuna and HUGE head of butter lettuce, tossed with a vinaigrette and some cherry tomatoes. The butter lettuce has made 3 salads so far!
What can I say? We love to grill, it's so easy and everything tastes great. We made another pizza with some CSA veggies (squash, tomatoes) and added some roasted red peppers, mushrooms and chicken sausage from Trader Joes. Note to self though: let the coals burn down a bit more next time so the crust doesn't cook so fast!
For dinner, we made a spice rub for a couple of pork loin chops that we had cut from a full pork loin roast and grilled them. It was much cheaper to have pork chops this way: less than $5 for the whole roast, which makes about six 1-inch thick pork chops, as opposed to $5 for only 2 chops that are pre-packaged. We had some leftover green beans from last week that were starting to get a little limp, so we decided to roast those with some of the baby potatoes and yellowstone carrots from the CSA. We just tossed them in a little oil, salt and pepper and roasted them for about 30 mins at about 425. We timed it so that when we started the charcoal for the grill, we put the veggies in the oven so the meat and veggies were done at the same time. We finished them both with a lime and garlic butter, which was fantastic, especially on the potatoes!
For dessert, Leah grilled some apricots and then simmered them in a syrup made from balsamic vinegar and honey. She served it over vanilla ice cream and it was one of the best desserts I have eaten in a long time! The sweet and tart balanced each other perfectly and the warm sauce and fruit made the ice cream melty and creamy and just perfect.
She also grilled burgers (made from mini-cattle ground beef from the farmer's market again) and sauteed the spring walla walla onions from the CSA basket. Everything turned out so good! I toasted the buns on the grill and managed not to burn them, so that was like a bonus :)
Dessert was farmer's market strawberries on top of some semi-stale poundcake that we splashed with amaretto to make it moist again, with whipped cream on top. I am not a huge fan of almond flavoring, but the amaretto paired suprisingly nice with the strawberries.