Nothing too special here from dinner last night, but I think Yorke aka Y-nom wanted to show off her home-made pesto. Grilled chicken marinated in something good. Not totally sure, but Y-nom improvised. Turned out delish. Corn from the CSA also grilled in the husk. Y-nom likes hers off the cob, while K-nom prefers his on. Tomatoes from the CSA topped with salt, pepper and her home made pesto with basil from the CSA. We have a ton in the garden, but we figured we might as well use what we got from the co-op. It had a distinct licorice smell to it. Apparently, per the internet, some types of basil can have that. I didn't notice any licorice taste in the pesto though. Just good ol' olive oil, roasted pine nuts, and basil. Good stuff.
Hash (no, you hippies) is basically a conglomerate of all things awesome pressed in a pan together and enjoyed in bulk. We cooked some red onion, green pepper, red pepper and jalapeno in garlic and olive oil, took out half the veggie mixture after five minutes, added chicken thighs and browned them on each side, then added some beer, H2O and lime juice to braise the chicken in for 30 minutes, pulled the chicken out and reduced the juice for a sauce, fried thinly sliced red potatoes in the same pan with olive oil, added the veggies and chicken hash to the potatoes and pressed it all down into a cake, flipping once. Then topped the servings with farmer's cheese and tomato. A most excellent creation!
BBQ chicken with grilled okra, red and golden potatoes and zucchini - grilled in a "grill pan" with olive oil, herbs de provence, salt, pepper and rosemary and sage from the garden. Veggies are from my garden and potatoes are from the CSA. I read that cooking okra whole like this will decrease the "sliminess" you get when you cut it before cooking. It didn't totally do away with it, but there was less when I cut it up to eat it.
This'un here is a serving of fennel salad made by Yorke. Red onions and fennel with mandarin oranges on top of butterleaf lettuce, and a home made citrus vinaigrette. Everything other than the oranges and dressing are from our CSA. Very tasty.
We marinated some amberjack with olive oil, thyme, basil, italian parsley, lemon zest and juice, red pepper and sea salt, tossed it on the grill with cajun seasoned fingerling potatoes (!) and seasoned red, green, yellow AND orange bell peppers kabobbed with a vidalia onion. Also grilled peaches for dessert not seen here. Nomtown.
Uber nom taco's. We like tacos in the Yox household, especially since we have leftover chicken alot. Leftover chicken from my last post, topped with a black bean and corn dip - black bean, corn from the co-op, sweet onions from my garden, cilantro and crumbled feta. Add a little cumin, cayenne, olive oil, lime juice and balsamic vinegar. Mmmmm good. Boss-nom knows all about that.
The creation on the left was supposed to be fried okra - from my garden. I mean, it technically is okra that was fried with a batter on it, but the batter fell off as soon as it got in the pan. I thought we had corn meal, but all we had was grits. I used some grits we got from the co-op that were pretty course and they just didn't hold. I also used buttermilk instead of an egg(s) so that may have had something to do with it. I've only used buttermilk on chicken, never okra. It still tasted pretty good though. A little too much salt in the batter. The grits tricked me. I added the salt, pepper, cayenne and garlic salt, but it didn't look like I put anything in there after I mixed it up, like it usually does with fine corn meal, so I doubled it. The salt did not play well with the others.
Sunday night dinner. 4 large, grilled chicken breasts from the farmers mkt, marinated with my double-secret blend* consiting of 4 chipotle's, 1 ancho chile and other goodies you most likely have in your kitchen. I'm still working to perfect it. Corn from our co-op cooked on the grill as well. Yorke hooked it up with the potato hash. There wasn't anything different in it than normal, which is usually good, but for some reason it was probably her best effort yet. The potatoes were from the co-op as well. We grilled them yesterday thinking we were going to eat them, but didn't. Kept them in the fridge overnight. Maybe that had something to do with it. And the tomatoes and basil from our garden. Most definitely at least a 4 nom dinner.
*4 chipotles(meco or ahumado) and one ancho chile soaked in water to soften. Slice them up and remove about half the seeds.
2 teasp ground kosher salt and fresh cracked pepper.
1-2 teasp cumin or paprika if you'd rather use that.
1/2 cup olive oil
2 teasp cayanne pepper
2 tbsp worcesteshire
2-3 tbsp brown sugar
a couple healthy squeezes of honey
about 1/4 cup lime juice
about 1/4 cup chopped cilantro
I just kind of go by sight on what I put in, so that's why I have the 1-2 or about on there.
Just an FYI, there are different kinds of chipotle's. I just found this out myself. The farmers mkt has the meco kind. http://en.wikipedia.org/wiki/Chipotle Apparently these are better than the "morita" variety since they're smoked/dried for longer. At least that's what someone on the internet said.
Gotta get that brain back on track after a long 4th of July weekend. We broiled some lightly breaded tilapia with cajun seasoning and topped it with a hot basalmic red-onion relish, sauteed brussel sprouts and cherry tomatoes (cooked with garlic) and steamed broccoli. Fish and veggies to get the week going. 4 Noms easy!
Made some tacos last night with the leftover chipotle marinated chicken. I wish the picture was clearer because these were nom-tastic. Toasted tortillas for the base. They've got sauteed onions with black beans and corn off the cob on the bottom. On top of that is a slaw Yorke made from white cabbage, safflower oil, red wine vinegar, garlic salt, paprika and one or two other spices I can't remember right now. Chunked tomatoes on top. Washed down with a Bohemia beer. Mmmmmmnommmmnom