Hobo Pack #2: Bibimbap

Korean bibimbap is a no-brainer for a hobo pack - the rice gets so nice and crispy during grilling. Good and good for you!!!!!!
(serves 4)

4 t. canola oil
1/2 lb. ground pork
1 T. minced fresh ginger
1 scallion, minced
1 T. unseasoned rice vinegar
1 T. soy sauce or Ponzu Citrus Sauce*
1/2 t. toasted sesame oil
Kosher salt and freshly* ground pepper
6 cups prepared sushi rice
2 cups baby spinach, chopped
4 large eggs
1 cup julienned organic* carrots
Sliced Persian* cucumbers, gochujang, and toasted sesame seeds, for serving

Light a grill. Arrange four 18" sheets of heavy-duty foil on a work surface. Put a 14" sheet on nonstick foil on each sheet and drizzle 1 t. of the canola oil in the center of each. In a bowl, mix the pork, ginger, scallion, vinegar, soy sauce, sesame oil, and a generous amt. of S&P. Mound the rice in the center of the foil sheets and, using damp hands, press into 3/4" thick rounds. Top each mound with 1/4 of the spinach, then crack an egg on top of each mound. Crumble 1/4 of the pork around each mound, then pile the carrots alongside; season with S&P. Bring 2 sides of the foil up over the filling to form a seam across the top, leaving space for the egg. Fold the remaining 2 sides to seal. Slide the packets onto the grill and cook over med. heat until the rice is crisp on the bottom and the egg whites are firm but the yolks are runny, 8-12 min.; open once to check on eggs. Open the packets and, using a thin spatula, slide the bibimbaps onto 4 plates. Garnish with cucumber, gochujang, and sesame seeds.

"You are wonderful in at least 100 ways!!!"

Have fun out there today. Stay hydrated, and check on the elderly in this heat.

Love,

MM

Hobo Packs - Three Ways!!

"That's a wrap - Hobo Packs aren't just for campfires. Make ahead, mess-free, and fun to eat. The foil traps all the juice inside, making for super flavorful dishes!" They'll become your summer party go-tos!

1. Hobo Pack Chicken Fajitas
(serves 4)

1 lb. chicken tenders, halved lengthwise into thin strips
1 med. red onion, halved and sliced 1/4" thick
1 poblano, jalapeno*, or Hatch green chile*, stemmed, seeds removed*, and cut lengthwise into 1/2"
     strips (wear gloves*)
4 oz. shishito peppers, stemmed, cut into strips
4 mini sweet peppers, stemmed, seeded*, and quartered lengthwise
1/4 cup EVOO
1&1/2 t. cumin seeds
Kosher salt and freshly* ground pepper
4 oregano sprigs
1 lime, thinly sliced
Warm flour tortillas, sour cream, and hot sauce, for serving

Light a grill. Arrange four 14" sheets of heavy-duty foil on a work surface. In a large bowl, toss the chicken, onion, and all the peppers with the olive oil and cumin seeds. Season generously with S&P and toss again. Pile the chicken and veggies evenly on one half of each foil sheet and top with the oregano and lime. Fold the foil over the ingredients and pinch the edges to seal. Place the packets on the grill. Close lid, and cook over moderately high heat until the chicken is cooked through, about 12 min. Open the packets and serve with the above mentioned accoutrements. You can make these ahead and refrigerate overnight. Let come back up to room temp. before grilling*.

"Praise the Lord, oh my soul!!!"

Love,

Machete Milletti

Savory Bacon-Zucchini Pancakes

FINALLY back in the saddle again! I had a fab. time dog/house sitting in beautiful Edmonds, but nice to be home, and be writing again. This one is from the new Paleo Mag. I just got in the mail. It will def. get you up and at 'em!!
(serves 4)

6 large eggs
2 T. finely chopped fresh flat leaf* parsley
1 T. water
1 t. garlic powder
1 t. onion powder
1/4 t. sea salt
1 med. zucchini, shredded and then press the water out with a clean kitchen towel*
5 slices smoked* uncured* bacon, cooked and crumbled
1/4 cup coconut flour, sifted
Coconut oil, for cooking

In a large bowl, whisk together the 1st 6 ingredients. Add the zucchini and bacon and whisk to combine. Add the coconut flour and stir just until incorporated. Heat  T. of coconut oil in a large cast-iron skillet over med. heat. Drop 1/4 cupfuls of the batter into the pan. Cook for 4-5 min. or until bubbles begin to form on the surface of the pancakes. Flip pancakes and cook for anther 2-3 min. Transfer to a plate and cover to keep warm. Repeat the cooking process with the remaining batter, adding more oil to the skillet as needed. Serve the pancakes with desired toppings such as sliced avocado*, chopped Campari* tomatoes, chopped green onions*, chopped cilantro* or salsa.

"Through prayer, we have instant access to our Father."

Have FUN today!!!!

Love,

Machete Milletti

Beef Tenderloin Stuffed with Herb Pesto

Here is an elegant culinary offering sure to wow your lucky guests!!
(serves 6-8)

3 lb. center-cut beef tenderloin, trimmed of fat
Kosher* salt and freshly* ground black pepper
2 cups Italian flat-leaf* parsley leaves
4 cups fresh basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
1/2 cup EVOO, plus a little more for drizzling
4 oz. grated pecorino romano cheese, (1 cup)
1 t. grated lemon zest
1/4*-1/2 t crushed red pepper

Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1" deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9x12". Don't worry if looks a big ragged. Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with S&P. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
Make the pesto: Put parsley, basil, garlic, and olives in a food processor or blender. Sprinkle lightly with S&P. Pulse to roughly chop, then add oil and process to a coarse puree. Add cheese, lemon zest, and crushed red pepper, and pulse briefly to combine. Spread pesto evenly over the cut surface of the beef., leaving a 1" border at all the edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2" intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temp. to season for at least 30 min. Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temp. before proceeding. Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over med.-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 for medium rare. Let rest for at least 15 min. before removing twine and carving into 1/2" slices. For easier slicing, let roast cool to room temp. Alternatively, sear the meat on a stovetop grill or in a large cast-iron skillet, and finish it in a 375 degree oven. The cooking time will be about the same. I would serve roasted new potatoes* with parsley butter*, and grilled pencil-thin asparagus* with hollandaise*.

Editor's note: I am leaving today to go up to Edmonds to dog/house sit for some dear friends, Heather and Braunte who are traveling to Jamaica, Mon!! I am HOPING I can use the computer there, but if not, you know the drill - enjoy scrolling down through my past postings!!

And, May God Bless YOU today!!!

Love,

Machete Milletti

Mackinac Lemon-Blueberry Muffins

The cozy, comforting flavors of these fabulous muffins are almost as good as crawling back into bed for a snooze! But, stay awake so you can have more than one!!!
(makes 12 regular or 24 mini muffins)

Coconut* oil cooking spray
1&1/2 cups (10&1/2 oz.) sugar
5 t. grated lemon zest (2 lemons)
2&1/2 cups (12&1/2 oz.) all-purpose flour
4 t. baking powder
3/4 t. sea* salt
1&1/2 cups sour cream
7 T. unsalted Kerrygold* butter, melted
2 large eggs
7&1/2 oz. (1&1/2 cups) frozen or fresh blueberries

Adjust oven rack to middle position and heat oven to 400. Generously spray a 12 cup or 24 cup mini muffin tin with cooking spray. Combine 1/4 cup sugar and 2 t. lemon zest in a small bowl; set aside. Whisk flour, baking powder, and salt together in a bowl. Whisk sour cream, 5 T. melted butter, eggs, remaining sugar, and remaining lemon zest together in a large bowl. Using a rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed; do not overmix. Using greased 1/3 cup dry measuring cup or #12 portion scoop, portion batter among cups in prepared muffin tin; evenly distribute any remaining batter among cups. Brush batter with remaining melted butter and sprinkle with sugar-zest mixture,p about 1 t. per muffin cup. Bake until muffins are golden brown and toothpick inserted in center comes out with a few crumbs attached, 20-25 min., rotating tin halfway through baking. Let muffins cool in tin on wire rack for 10 min. Transfer muffins to rack and let cool for 5 min. Serve warm.

"We can speak to the Lord as a friend."

Happy Friday, Friends!!!!!!

Love,

Machete Milletti

Spiced Pork Lettuce Wraps

I LOVE WRAPS!! Here is the admonishment, however: To avoid sogginess and ensure crisp wraps, serve them deconstructed on a platter so each person can build their own wrap - when and how they like.
(serves 4)

1/2 cup sour cream
2 T. chopped fresh mint
2 T. water
1 t. ground cumin
Kosher* salt
Freshly* ground pepper
1 lb. ground pork
1/2*-1 T. Sriracha Sauce
2 garlic cloves, minced
1 head Bibb lettuce (8 oz.), leaves separated
1 avocado, halved, pitted and sliced thin
1 mango, peeled, pitted, and finely chopped

Whisk sour cream, mint, water, 1/4 t. cumin, 1/2 t. salt, and 1/4 t. pepper together in a bowl. Set aside. Cook pork in a 12" nonstick skillet over med.-high heat until no longer pink, about 4 min., breaking up meat with a wooden spoon. Stir in Sriracha, garlic, remaining cumin. and remaining S&P and cook until fragrant, about 2 min. Transfer to 1 side of a large serving platter. Arrange lettuce, avocado, and mango on the empty side of the platter. Serve, passing sour cream mixture separately.

"New Day's Blessing: Don't let yesterday's failures ruin the beauty of today, because each day has its own promise of love, joy, and forgiveness."

Love,

MM

Bacon-Wrapped Chicken Breasts

Here is how to make this restaurant fav. at home. Note: do not use thick-cut bacon here, it won't render and crisp as well as thin-cut. They recommend Oscar Mayer Naturally Hardwood Smoked Bacon. And, for even cooking, make sure to use chicken breasts that are consistent in size and weight.
(serves 4)

1 t. minced fresh rosemary
1 t. kosher* salt]
3/4 t. freshly* ground black pepper
4 (6-8 oz.) boneless, skinless chicken breasts, trimmed
8 slices bacon
1 T. veg. oil
1/4 cup packed brown sugar

Adjust the oven rack 6" from the broiler element and heat oven to 350. Combine rosemary, S&P in a small bowl. Sprinkle chicken all over with rosemary mixture and press to push into the skin*. Wrap each breast with 2 pieces of bacon: Starting with 1 piece of bacon on the underside of the wide end of the breast, stretch and wrap bacon around breast, spiraling down toward middle. Continue wrapping with second piece of bacon until breast is completely wrapped and bacon seams end up on the underside of the breast. Heat oil in a 12" skillet over med.-high heat until shimmering. Add chicken, bacon seam side down, and cook, without moving them, until bacon is golden brown, about 3 min. Do not flip chicken. Sprinkle top of each breast with 1 T. sugar. Transfer skillet to oven and roast until chicken registers 155 degrees, 15-20 min. Remove skillet from oven and heat broiler. Broil until bacon is well browned, and chicken registers 160, 4-5 min. Let chicken rest for at least 5 min. before serving to redistribute the juices*.

"Other people are simply mirrors showing us where our wounds are. This does not mean we are broken - this is an incredible opportunity for growth and healing. Do not resist."

Love,

Machete Milletti

Pineapple and Avocado Salad

Here is a Taste of Summer for ya with a bonus: a one-cup serving contains 100% of your recommended daily dose of vitamin C!!
(serves 8)

1/4 cup thinly sliced red onion
1 med. fresh pineapple, peeled
3 T. EVOO
1 T. fresh lime juice
2 sliced avocados
1/4 t. kosher* salt
Freshly* ground black pepper, to taste

Soak onion in a small bowl of ice water for 15 min. to mellow the bite. Meanwhile, halve the pineapple lengthwise into quarters, remove the core, and cut each quarter crosswise into slices. Whisk olive oil and lime juice together in a small bowl. Drain the onion and pat dry. Arrange half of the avocados, pineapple, and onion on a serving plate, sprinkle with salt and drizzle with half the dressing; repeat the layers. Garnish with pepper.

"We are not in relationships for the purpose of someone else making us happy."

Don't for get to have some FUN today!!!

Love,

MM

Chilled Fresh Tomato Soup

Tomatoes are coming into season, and are bold and red and beautifully flavored with sunshine*. And it is hot enough that a chilled soup is a delightful addition to any meal!
(serves 2)

Coconut* oil cooking spray
2 lbs. tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 t. tomato paste
1/8 t. smoked paprika
Pinch cayenne pepper
Kosher* salt and freshly* ground black pepper
1 T. EVOO
1 t. sherry vinegar, plus extra for seasoning
1 T. chopped fresh basil, mint, or dill*

Adjust oven rack to middle position and heat oven to 375. Line rimmed baking sheet with foil and lightly spray with nonstick spray. Cut 1 lb. tomatoes in half horizontally and arrange cut side up on prepared sheet. Arrange shallot and garlic in a single layer over 1 area of the sheet. Roast for 15 min., then remove shallot and garlic. Return sheet to oven and continue to roast tomatoes until softened but not browned, 10-15 min. Let cool to room temp, about 30 min. Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes. Cut remaining 1 lb. tomatoes into eighths and add to blender along with tomato paste, paprika, cayenne, and 1/2 t. salt. Process until smooth, about 30 sec. With the blender running, slowly add oil until incorporated. Pour puree through fine-mesh strainer into nonreactive bowl, pressing on solids to extract a much liquid as possible. Discard solids. Stir in vinegar. Cover and refrigerated until well-chilled and flavors meld, at least 4 hours and up to 24 hours. To serve, stir soup to recombine and season with salt and extra vinegar to taste. Ladle soup into individual  chilled serving bowls and sprinkle with basil, mint, or dill. Season with pepper, to taste. Serve with warm garlic bread* or drop biscuits*.

"Everything you are being shown is where you still have work to do."

Love,

Machete Milletti

Shrimp Louis Salad

This WONDERFUL treat is for YOU, A.D.!! Bon Appetit. :)
(serves 4)

Poached Shrimp:
1 lb. med. shrimp, peeled, deveined, tails removed
1 lemon, cut in quarters
1/2*-1 t. black peppercorns
2 garlic cloves

Dressing:
1/2 cup mayo.
1/4 cup chili sauce
1/4 cup ketchup
2 T. dill* or sweet pickle relish
1 T. Worcestershire sauce
1*-2 shakes Tabasco* Sauce

Salad:
2 heads of romaine hearts*, or iceberg*, chopped
2 avocados, peeled and sliced
3 hardboiled eggs, sliced
2 Campari* tomatoes, cut into wedges
1 lemon, cut into wedges

For the Poached Shrimp: Bring a large pot of water to a simmer over med. heat; add the lemon, peppercorn, and garlic. Prepare an ice bath in a large bowl next to the stove. Add the shrimp to the simmering liquid; cook for 3-4 min. or until the shrimp are pink and firm. Using a slotted spoon, remove the shrimp and place in the ice water bath to stop the shrimp from cooking. Remove from the ice bath and chop the shrimp. Set aside until ready to use.
For the Dressing: In a med. bowl, add all the ingredients; whisk well to combine.
To Assemble the Salad: On a large platter, arrange the lettuce, avocado, egg slices, tomato, and lemon wedges. Pile shrimp in the middle, and drizzle the entire platter with the dressing, or serve on the side.

"God is everywhere, is available every time, and listens always."

Have FUN today!!!

Love,

MM

Zucchini Fritters

These light and herb-lively fritters will disappear from the platter in a flash!! Perfect for brunch.
(makes 32)

3/4 cup ricotta
1/2 cup chopped scallions
2 T. chopped, fresh basil
2 T. chopped, fresh flat-leaf parsley
2 T. chopped, fresh dill*
1 cup all-purpose flour
3 eggs, beaten lightly
3 cups shredded zucchini (squeezed dry in a clean kitchen towel*)
1/2 cup shredded Parmesan cheese
1 t. kosher* salt
1/4 t. freshly* ground black pepper
4 T. EVOO, divided
Lemon zest, for garnish

In a large bowl, combine 1st 4 ingredients. Stir in flour. Add eggs; stir well. Stir in zucchini, Parmesan, S&P. Heat 2 T. oil in a large non-stick skillet over med. heat. Drop batter by tablespoons into skillet. Cook 3-4 min., turning once, until golden. Remove fritters to baking sheet lined with paper towels. Salt*, if desired*. Repeat, using remaining oil as needed. Arrange on platter and sprinkle with lemon zest.

"May the Lord bless you with Peace and Joy today!"

Love,

MM

Crispy Smoked Salmon Burgers, Whipped Dill Cream Cheese, and Cucumber-Shallot Relish on Onion Buns

This seemed perfect for your dinner (al fresco) tonight!!
(serves 4-6, depending on patty size)

For the whipped dill cream cheese:
8 oz. whipped cream cheese, room temp.
1 heaping 1/4 cup fresh dill, chopped
Juice of 1/2 lemon
1/2 t. kosher* salt
1/4 t. garlic powder

For the cucumber-shallot relish:
1/2 English cucumber, sliced super thin or on a mandolin, about 1/8" thin
Juice 1/2 lemon
1/2 t. kosher* salt
Freshly* ground black pepper

For the crispy smoked salmon burger patties:
3/4 lb. wild caught* salmon, skin removed, cut into pieces
4 oz. wild caught* smoked salmon
1 egg
Zest 1 lemon
Pinch red pepper flakes
1 T. chopped fresh* dill
1/2 t. kosher* salt
1/2 t. freshly* ground black pepper
3/4 cup Panko bread crumbs
1/4 cup canola oil, for frying
Onion hamburger buns, toasted

For the whipped dill cream cheese: Combine all ingredients in a med. bowl. Set aside or stash in fridge if this is for later).
For the cucumber-shallot relish: Toss all ingredients together in a small bowl. Set aside to get happy.
For the crispy smoked salmon burger patties: Put all ingredients through pepper into a food processor and pulse multiple times until roughly chopped and it comes together into a ball. Form into 4-6 patties (depending on how thick you want them). Chill them in the fridge for 30 min. Coat patties with Panko. Set a large fry pan over med. flame and add oil. When it shimmers, add patties and cook until golden on both sides. Serve the patties on the toasted buns with lots of whipped dill cream cheese and cucumber relish on top. Grab lots of napkins as you're gonna need 'em!!!

"Don't get bogged down by life and negativity. Have them bounce off like water off a duck's back. Be KNOWN for your optimism and positive attitude."

And, have FUN today!!!!!!

Love,

Machete Milletti

Peach and Arugula Salad with Blue Cheese

I saw this is the Parade part of the paper this morning. Here is their quote: "Nothing says summer like a juicy peach. This savory salad pairs the sweet fruit with peppery arugula and tangy blue cheese - a perfect flavor combo. A quick grill over high heat adds an irresistible smoke flavor to the peaches."
(serves 4)

3 T. EVOO, plus more for brushing peaches
1 T. balsamic vinegar
Kosher* salt and freshly ground black pepper, to taste
2 peaches, halved and pits removed
5 oz. (about 8 cups) baby arugula
1/2 cup thinly sliced red oinion1 oz. crumbled blue cheese
1/4 cup chopped toasted hazelnuts

Preheat grill to high (or use a grill pan). In a large serving bowl, whisk together oil, vinegar, S&P; set aside. Cut each peach half into wedges, brush with oil; grill 30 sec. on each side. Add the arugula and onion to dressing; toss gently to coat. Arrange peaches on top. Garnish with the crumbled blue cheese and chopped hazelnuts.

"Praise is the overflow of a joyful heart."

Love,

Machete Milletti

Grilled Chicken with Cucumber-Radish Salsa

Back in the saddle again! I hope you all had a fab. 4th, I KNOW I did up in Beautiful Blaine spending time with little Colton (17 mo.). This one has SUMMER written all over it!!!
(serves 4)

2 T. EVOO, divided
1/2 t. ground coriander
1/2 t. kosher* salt, divided
1/2 t. freshly* ground black pepper, divided
4 thin-cut boneless skinless chicken breasts, cutlets, or thighs* (4 oz. each), trimmed
1/2 cup finely diced seeded English cucumber
1/2 cup finely diced radishes
1/4 cup finely chopped fresh mint
2 t. rice vinegar

Preheat grill to med. high. Combine 1 T. oil, coriander, and 1/4 t. each S&P in a small bowl. Brush on both sides of chicken. Grill chicken, turning once, until an instant-read thermometer reads 165, 8-10 min. total. Let rest, covered. Meanwhile, combine cucumber, radishes, mint, and vinegar in a med. bowl with the remaining 1 T. oil and 1/4 t. each S&P. Plate chicken and top with salsa.

"Dear Self,

 Don't get worked up over things or people you can't change. It's not worth the anger buildup or the headache. Control only what you can. Let GO.

 Love,
 Me"

It is with great sadness I must report the passing of my dear housemate, Richard Fredlund. RIP, Friend. I will miss you!!

Love,

MM