Tuesday, September 4th, 2012
- 4 ears corn; shucked
- 1 serrano chili pepper
- 2 tspn. fresh lime juice
- Salt & pepper
- 2 tspn. tandoori spice mix*
- ¼ cup butter; softened
- 1½ lb. skin-on salmon fillet
- 1 cup Greek yogurt
- ¼ cup seedless cucumber; chopped
- 3 Tbs. fresh cilantro; chopped
Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili pepper, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.
* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.
Tuesday, August 28th, 2012
- 1 Tbs. olive oil
- 3 green onions; sliced diagonally
- 1 hot house cucumber; peeled, halved & cut into thick slices
- 2 granny smith apples; peeled, cored, & roughly chopped
- 1 Tbs. lime juice
- 1 tspn. lime zest
- 2 cups vegetable stock
- 2 cups plain yogurt
- Salt & pepper; to taste
- 2 tspn. fresh mint; chopped
Heat oil in a saucepan over medium heat. Add onions and cook for 1 minute, or until tender. Add in the cucumber and apples and cook for 2 minutes, stirring often. Add the lime juice, lime zest, vegetable stock, salt and pepper. Reduce heat and simmer for 8-10 minutes. Transfer soup to a food processor and blend until smooth. Add in the mint and purée. Pour through a fine sieve and into a large bowl. Stir in the yogurt. Refrigerate for a couple of hours or until chilled.
Tuesday, May 29th, 2012
- ½ large jicama; peeled & diced
- ½ large fresh pineapple; peeled & diced
- 3 small cucumbers; cut into ½-moon slices
- 2 Tbs. fresh lime juice
- ½ tspn. ground ancho chile
- 1–2 tspn. sriracha sauce
- ½ tspn. salt
- 1 Tbs. grapeseed oil
Peel jicama and dice enough to make 1 lb. of jicama cubes. Cut away the outside of the pineapple, then dice enough to make 1 lb. of pineapple cubes. Wash cucumbers, peel if needed, and then cut into half-moon slices.
Combine the diced jicama, pineapple, and cucumber slices in a bowl. In a separate bowl stir together the lime juice, ancho chile, sriracha sauce, and salt and then whisk in the oil. Stir dressing into salad ingredients and serve right away.
Tuesday, March 6th, 2012
- 1 lb. sugar snap peas; trimmed
- 2 baby cucumbers; unpeeled and thinly sliced
- 1 cup cherry or grape tomatoes; halved
- ¼ cup fresh dill; chopped
- 2 Tbs. fresh lemon juice
- 2 Tbs. extra-virgin olive oil
- 1 tspn. lemon zest
- Salt and pepper; to taste
Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, (about 1-2 minutes). Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill. For the dressing whisk together the lemon juice, olive oil and lemon zest until smooth in a small bowl. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.
Tuesday, May 3rd, 2011
For Salmon Burgers:
- 4 salmon burgers
- Hawaiian bun
Cook salmon burgers according to package directions and serve with a healthy dollop of the cucumber salad on a Hawaiian bun.
For Cucumber Salad:
- ½ cup pine nuts (about 4 ounces)
- 1 hot house cucumber
- 2 tablespoons mint jelly
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- ¼ cup diced red onion
- 2 tablespoons mint leaves chopped
- ½ teaspoon minced garlic
Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into ¼ inch dice. In a bowl, whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, and toss. Season salsa with salt and pepper.