Grilled Warm Artichoke Dip with Parmesan Crust

Here's proving you can use your grill for more than burgers and brats!! With this smoked version of this traditional appetizer, you will need apple wood chips and an 8" cast iron skillet.

1 (14 oz.) can whole artichoke hearts packed in water, drained, rinsed, and patted dry
3/4 cup mayo.
6 oz. cream cheese, softened
4 oz. mozzarella cheese, grated
1 (4 oz.) can mild chopped green chiles
1/4 cup sour cream or plain Greek yogurt*
2 t. minced garlic
1 t. mustard powder
1/8*-1/4 hot pepper sauce (Tabasco*)
1/4 t. freshl ground black pepper
Unsalted Kerrygold* butter
1&1/2 oz. Parmigiano-Reggiano, finely grated
Grilled baguette sliced or crisp flat bread

Soak the wood chips in water for a least 30 mins. Prepare grill for direct and indirect cooking over med.-high heat (400-450). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct med.-high heat, with the lid closed, until warmed through, 3-5 mins, turning once. Remove from the grill and roughly chop. Combine the mayo, cream cheese, mozz., chiles, sour cream, garlic, mustard powder, hot sauce, and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste, and then stir the mixture until smooth. Stir in the artichoke hearts. Lightly grease the inside of an 8" cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet, and then distribute the Parmiagiano-Reggiano evenly over the top. Cook over indirect med.-high heat, with the lid close, until browned and bubbling on the surface, 20-25 mins. Cool for 10 mins. before serving with grilled baguette slices or crisp flat bread.

Editor's note: Sorry it has been so long since I posted!! In Minnesota for a few days, then back to find out Kevin McKibben has been seriously injured in a roll-over. He was a bass player in our Worship Team Band at Rose Hill Presbyterian in Kirkland, WA

We must keep our chins up!!!

Love,

Machete Milletti

Salmon Wraps

Easy peasy, and a great one to take along on a picnic or for lunch at work!!
(serves 2)

Large wild caught* salmon fillet
EVOO
1/2 avocado, chopped
Halved cherry tomatoes
Lemon zest
Lemon juice
2 large wraps of your choice*
Spoonful of mayonnaise
Sriracha chili sauce, to taste

Brush salmon with oil and grill until cooked through. Break into large flakes; add avocado, tomatoes, lemon zest and juice in a medium bowl. Lay half of the mixture in the center of each of the wraps; add mayo., and sriracha. Roll up and halve to serve.

Happy Friday, Friends!!

Editor's note: I am leaving in less than an hour to go to Minnesota til Tuesday. I prob. won't be able to write, so see ya when I return!!

"Love has no desire but to fulfill itself."

Have FUN today!

Lots of Love,

Machete Milletti

Crab, Carrot, Caper, and Lime Salad

Saw this one in the "Saveur" mag.'s Grilling issue. Looked SO pretty and DELISH!!
(serves 8)

Juice of 3 limes (approx. 2 oz.)
2 med. shallots, minced
1 T. champagne or cider vinegar
6-8 oz. EVOO
Kosher* salt
Freshly* ground pepper
Hot sauce (I would use Tabasco*)
3 T. roughly chopped basil
1/2 bunch finely chopped scallions
1 lb. jumbo lump Louisiana crabmeat, picked for shells
1/2 cup fine dice organic* carrots, blanched and shocked in ice water
2 T. chopped capers
Basil leaves, sliced ripe avocado, for garnish

Place lime juice, shallots, and vinegar in a small bowl and whisk in the olive oil. Season to taste with S&P and hot sauce. In another bowl, mix the rest of the ingredients through capers, then fold in the lime vinaigrette until ingredients are well coated and the salad is tasty. Garnish with basil leaves and avocado slices.

"Relationships are assignments for optimal growth and healing."

Have FUN today!!!!

Love,

MM

                                                                                                                                                                 

Spinach Rarebit Melts

Sure hope you all had a wonderful 4th of July!! I know I did. And, the celebrating is not over yet - it is Valerie's birthday - which means LOBSTER, CRAB, SHRIMP, and STEAK. Yeah, boy howdy!!
So, this one I saw in "Olive," a food mag. from England. It def. appealed to me!!
(serves 2)

1/2 bunch fresh* spinach, stems removed, washed well, dried, and chopped
2 green onions, chopped
1 T. Kerrygold* butter
1 t. Dijon or whole grain mustard
1/2 cup shredded sharp* white cheddar
1 egg, lightly beaten
Kosher* salt and freshly* ground pepper
4 slices crusty bread, toasted

Wilt the spinach and onion in the butter in a med. skillet. Take off heat and stir in the mustard, cheddar, and egg. Season with S&P and spoon onto toast. Grill or broil til bubbling and golden.

"Hope can be ignited by a spark of encouragement."

Love,

MM

Asian Salmon Burgers

Here is a brain-boosting alternative for your peeps tomorrow:
(serves 4)

1&1/2 lb. wild-caught* salmon fillet, skin and pin bones removed
2 T. chopped cilantro
1 T. peeled, minced ginger
1 T. minced garlic
2 green onions, cut in half lengthwise and thinly sliced
2 t. Ponzu Citrus Sauce* or soy sauce
1&1/2 T. freshly squeezed* lemon juice
1/2-1 cup cracker crumbs
2 large eggs, lightly beaten
2 T. canola or veg.* oil

Cut salmon into 1" chunks. Pulse in a food processor or blender until coarsely ground. Transfer to a bowl and stir in cilantro and next 6 ingredients. Stir in 1/2 cup cracker crumbs. Stir in eggs, mixing well. If needed, add more cracker crumbs until mixture holds together. Divide salmon mixture into 4 portions, shaping each into a 1" thick patty. Cover and refrigerate 20 mins. to 8 hours. Preheat grill to med.-high. Generously oil grill grates. Brush both sides of patties with oil. Grill over direct heat 3-5 mins. on each side.

"Delight yourself in the Lord".

RIP, Ramona.

Editor's note: I will be up in Everett til Wednesday visiting friends - celebrating the 4th and Valerie's birthday. I may or may not be able to write. If not, see ya on the flip side, and have a Happy and SAFE 4th of July!!!

Love,

MM

Coconut-Crunch Shrimp

How 'bout addressing your crew's munchy desires with this easy peasy one?!
(serves 4)

1/3 cup unsweetened coconut
1/4 cup panko breadcrumbs
1/2 lb. med. shrimp, peeled, deveined*, and tails left on
1 t. curry powder
1/2 t. kosher* salt
2 eggs, beaten
Coconut oil
Thai Sweet Chili Sauce

On a plate, mix coconut and panko. In a bowl, toss shrimp, curry powder, and salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In a large skillet, heat 1/2" coconut oil over med.-high. Cook shrimp until golden and cooked through, 2-3 mins. per side. Serve with chili sauce.

"The best gift you can give to others may be your time."

Have FUN today!!!!!

Love,

Machete Milletti

Snack Attack Pie

In this EASY and most tasty one, you use grocery-store items to hack desserts!!
(no serving size given)

5 oz. Snack Factory Gluten-free Pretzel Crisps
1 stick unsalted Kerrygold* butter, melted
1/3 cup (packed) brown sugar
1 package chocolate pudding, prepared according to package directions
Whipped cream
Smartfood Delight Sea Salted Caramel Popcorn

In a food processor or blender*, pulse the pretzel crisps, melted butter, and brown sugar until pretzels are ground. Press into a 9" pie dish. Bake at 350 until firm, 22-24 mins.; cool (I know I have you turning on your oven, but if you do this early in the morning while it is still cool, you will be fine*).
Fill with chocolate pudding, and whipped cream. Top with caramel popcorn. Sounds YUMOLA to me!!!

"Before people want to hear what you say, they want to know that you care."

Have FUN and Happy Friday!!!!

Love,

MM