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Grillapalooza

As I mentioned, my hubby has a new toy which has dictated the direction our meals have taken over the last several days.  Short of grilling pancakes (which, I’m sure is possible and will probably be tried at some point), we have grilled nearly everything else.

Monday Night

Grilled Harissa Chicken with Bok Choy Herb Salad and Ginger Carrots

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CHICKEN

  • 1 whole chicken, cut into pieces
  • 4 T harissa paste (I used THIS Moroccan harissa which I found at Oasis Market on Telegraph)
  • 4 T olive oil
  • Salt to taste

Combine chicken, harissa, oil, and salt (if your harissa isn’t salty – mine was quite salty, so I didn’t add any extra salt) in a large bowl and marinate in the fridge 2-24 hours.  Bring chicken to room temperature before grilling.  Heat grill to medium (450ish) and grill pieces until done 20-25 minutes.

BOK CHOY

  • 5 heads baby bok choy, sliced into 1/2″ pieces
  • 2 cups shredded napa cabbage
  • 3 persian cucumbers, sliced in half lengthwise and sliced into half moons
  • 1/2 cup minced herbs (I used 3 parts mint, 1 part basil)
  • 1/2 cup peanuts
  • 1 small thai red chili, VERY thinly sliced

DRESSING

  • 1 small shallot, minced
  • Juice of 2 limes
  • 2 T fish sauce
  • 1 T rice wine vinegar
  • 1 t maple syrup
  • 1 t sesame oil

Toss together all vegetables in salad bowl.  Place all dressing ingredients in a jar and shake, shake, shake.  Shake, shake, shake.  Shake your dressing.  Shake your dressing.  Just before serving, toss together salad & dressing.

CARROTS

  • 1 bag trader joes shredded carrots (close your eyes and pretend they’re organic)
  • 1″ piece fresh ginger, minced very finely
  • 2 T olive oil
  • 1 T black sesame seeds

Heat olive oil in large frying pan.  When oil is shimmering, add ginger and saute until fragrant -1 minute or so.  Add carrots and stir until just beginning to wilt.  Remove from heat and toss in sesame seeds.  Can be served hot, cold, or room temperature.

TUESDAY NIGHT

Grilled Local Trout + Brassicas with Heirloom Tomatoes

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I’ve recently heard the word “Brassica” thrown around in the foodie scene.  Turns out it just seems to be a fun way to describe foods of the cabbage/broccoli family.  Common types of brassica used for food include cabbage, cauliflower, broccoli, Brussels sprouts, and some types of seeds.  We chose baby bok choy (because we had it left over from last night’s salad) and broccoli rabe (because it looked too good to pass up at Berkeley Bowl.) Just giving them a good seasoning of olive oil, salt & pepper was all we did to prepare the “brassicas” and the trout fillet before my hubby gave them a quick grill and plated them out over a canvas of thinly sliced heirloom tomatoes.  Though the broccoli rabe was a slightly stronger flavor than maybe was prudent with the trout, all plates were licked clean.

 

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