Since it is supposed to be in the 80's here today, thought I would keep the "grilled" and sausage themes going with this very tasty one. Make sure to cut the onions and peppers into big pieces so that they don't fall through the grill grates!
(makes 4 servings)
1 red onion, quartered
2 red bell peppers, halved lengthwise, seeds removed
1 bunch scallions
3 T. veg. oil
Kosher salt and freshly ground pepper
1/3 cup freshly squeezed lime juice
1&1/2 lb. kielbasa sausage, halved lengthwise
8 corn, flour, or spinach* tortillas
1/2 bunch cilantro, coarsely chopped*
Hot sauce and lime wedges, for serving
Prepare a grill for med.-high heat (or turn on your broiler*). Toss onion, bell peppers, and scallions with oil on a rimmed baking sheet; season with S&P. Grill veggies until lightly charred and tender, about 2 mins. for scallions, and 10 mins. for onion and bell peppers. Transfer to a cutting board as they are done; let cool. Slice onion into 1" wedges; place in a med. bowl and toss with lime juice. Remove skins from bell peppers, then cut into bite-size pieces; place in a small bowl. Place scallions on a platter. Grill sausages, turning halfway through, until lightly charred and warmed through, about 5 mins. Transfer to platter with scallions. Lightly char tortillas and serve warm with kielbasa, scallion, onion, bell peppers, cilantro, hot sauce, and lime wedges for squeezing over.
"Chose purposeful action in the middle of hopeless circumstances."
And, have FUN today!!!!!
Love,
MM
Tuesday, May 31, 2016
Monday, May 30, 2016
Grilled Sausages and Peppers with Grilled Corn with Fresh Herb Oil, and Grilled Peach Crisp
Happy Memorial Day, and a HUGE Thank You to all those brave service men and women who paid the price with their ultimate sacrifice for our freedom. Here is a complete cookout feast - all done in foil so clean up is a breeze. Just ball 'em up and toss 'em in the trash!!
(all courses serve 4)
Grilled Sausages and Peppers:
8 hot or sweet Italian sausages (chicken* or pork*)
2 sweet bell peppers, any color, sliced
2 sweet* onions, sliced
Kosher salt and freshly ground pepper
EVOO, for drizzling
Grilled Corn with Fresh Herb Oil:
4 ears corn on the cob, shucked (I like white or bi-colored for its sweetness*)
1/3 cup EVOO
1 clove garlic, grated
1/8*-1/4 t. red pepper flakes
1/4 cup chopped fresh flat-leaf* parsley
2 scallions, chopped
Grated zest and juice of 1/2 lemon
Kosher salt
Grilled Peach Crisp:
4 T. unsalted Kerrygold* butter, at room temp.
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup granola
4 peaches, halved and pitted
Vanilla Bean* ice cream, for serving
For the Grilled Sausages and Peppers: preheat a grill to med. high. Lay out 4 large sheets of Heavy Duty aluminum foil on a flat surface. Cut the sausages in half lengthwise; place 4 halves cut-side down in the center of each piece of foil. Divide the bell pepper strips and onion among the 4 sheets; drizzle with olive oil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place packets on the grill and cook 15 mins. Remove and let rest a few mins.; open carefully.
For the Grilled Corn: Lay out 4 sheets of heavy duty foil. Place an ear of corn in the middle of each sheet of foil, and wrap tightly. Grill, turning a few times, 15 mins. Meanwhile, heat the olive oil with garlic and red pepper flakes in a small saucepan over med. heat, about 1 min. Remove from the heat and add parsley, scallions, lemon zest, and lemon juice; season with salt. Remove corn from the grill and open carefully. Brush with herb oil.
For the Grilled Peaches: Combine the butter, brown sugar, flour, and granola in a bowl; mix until combined. Lay out 4 sheets of foil. Place 2 peach halves cut-side up; in the center of each sheet. Spoon the granola filling into the center of each peach half. Put the peach halves together, filling-side in. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place the packets on the grill and cook for 10 mins., turning occasionally. Remove from the grill and let rest a few mins.; open carefully. Serve with ice cream.
"Praise is the song of a soul set free."
Have a Fun and Safe holiday!!
Love,
MM
(all courses serve 4)
Grilled Sausages and Peppers:
8 hot or sweet Italian sausages (chicken* or pork*)
2 sweet bell peppers, any color, sliced
2 sweet* onions, sliced
Kosher salt and freshly ground pepper
EVOO, for drizzling
Grilled Corn with Fresh Herb Oil:
4 ears corn on the cob, shucked (I like white or bi-colored for its sweetness*)
1/3 cup EVOO
1 clove garlic, grated
1/8*-1/4 t. red pepper flakes
1/4 cup chopped fresh flat-leaf* parsley
2 scallions, chopped
Grated zest and juice of 1/2 lemon
Kosher salt
Grilled Peach Crisp:
4 T. unsalted Kerrygold* butter, at room temp.
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup granola
4 peaches, halved and pitted
Vanilla Bean* ice cream, for serving
For the Grilled Sausages and Peppers: preheat a grill to med. high. Lay out 4 large sheets of Heavy Duty aluminum foil on a flat surface. Cut the sausages in half lengthwise; place 4 halves cut-side down in the center of each piece of foil. Divide the bell pepper strips and onion among the 4 sheets; drizzle with olive oil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place packets on the grill and cook 15 mins. Remove and let rest a few mins.; open carefully.
For the Grilled Corn: Lay out 4 sheets of heavy duty foil. Place an ear of corn in the middle of each sheet of foil, and wrap tightly. Grill, turning a few times, 15 mins. Meanwhile, heat the olive oil with garlic and red pepper flakes in a small saucepan over med. heat, about 1 min. Remove from the heat and add parsley, scallions, lemon zest, and lemon juice; season with salt. Remove corn from the grill and open carefully. Brush with herb oil.
For the Grilled Peaches: Combine the butter, brown sugar, flour, and granola in a bowl; mix until combined. Lay out 4 sheets of foil. Place 2 peach halves cut-side up; in the center of each sheet. Spoon the granola filling into the center of each peach half. Put the peach halves together, filling-side in. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place the packets on the grill and cook for 10 mins., turning occasionally. Remove from the grill and let rest a few mins.; open carefully. Serve with ice cream.
"Praise is the song of a soul set free."
Have a Fun and Safe holiday!!
Love,
MM
Sunday, May 29, 2016
S'Mores Bars
This is a MUST MAKE on M Day!!! And, no burnt marshmallows (unless that's your thing.....and, then I guess you could put it under the broiler). Editor's note: I know I posted a S'mores Cake a while ago, but I saw this one demonstrated on "Daphne Dishes" yesterday on the Food Network, and couldn't resist passing it along. They were camping in their back yard in the wilds of L.A.!!
(serves 16)
1 stick unsalted Kerrygold* butter, plus more for greasing, at room temp.
2/3 cup brown sugar
1&1/2 t. good* vanilla extract
2 eggs
1&1/3 cups flour
1&1/4 cups graham cracker crumbs
1 t. baking powder
1 t. kosher salt
Heaping 1/3 cup semisweet or milk* chocolate chips
Heaping 1/3 cup mini marshmallows
Preheat oven to 350. Grease an 8x8" baking dish with butter. In a large bowl, combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 mins. Add vanilla and eggs, and mix on med. speed until combined, about 1 min. in a separate bowl, combine the four, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, ad mix until a dough forms. Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough wit the chocolate chips and marshmallows. Bake until the marshmallows are browned and the dough is cooked through, 20-25 mins. Cool to room temp., then slice into 2x2" squares. Serve with COLD milk!*
"May everything that you need flow to you easily and harmoniously."
Love,
MM
(serves 16)
1 stick unsalted Kerrygold* butter, plus more for greasing, at room temp.
2/3 cup brown sugar
1&1/2 t. good* vanilla extract
2 eggs
1&1/3 cups flour
1&1/4 cups graham cracker crumbs
1 t. baking powder
1 t. kosher salt
Heaping 1/3 cup semisweet or milk* chocolate chips
Heaping 1/3 cup mini marshmallows
Preheat oven to 350. Grease an 8x8" baking dish with butter. In a large bowl, combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 mins. Add vanilla and eggs, and mix on med. speed until combined, about 1 min. in a separate bowl, combine the four, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, ad mix until a dough forms. Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough wit the chocolate chips and marshmallows. Bake until the marshmallows are browned and the dough is cooked through, 20-25 mins. Cool to room temp., then slice into 2x2" squares. Serve with COLD milk!*
"May everything that you need flow to you easily and harmoniously."
Love,
MM
Saturday, May 28, 2016
A.1. Burgers with Saucy Caramelized Onions and Mushrooms
Just heard it is National Burger Day!! Here is one to put on your grill menu for Memorial Day:
(serves 4)
1 t. veg.* oil
1 small sweet* onion, thinly sliced
1/2 lb. cremini mushrooms, sliced
1/4 cup A.1. Original Sauce
1/4 cup chili sauce
1 lb. lean ground beef
1 T. Worcestershire Sauce
4 pretzel sandwich rolls (2&1/2"), split
Heat grill to med. Heat oil in large skillet on med. Add onion, cook 3-5 mins. or until crisp-tender, stirring frequently. Add mushrooms; cook and stir 1 min. or until mushrooms are tender and onions are golden brown. Stir in the A.1. and chili sauce; cook and stir 1 min. Remove from heat. Mix meat and Worcestershire sauce just until blended; shape into 4 1/2" patties. Press shallow indentation into center of each patty. Grill 5-6 mins. on each side or until done (160). Place burgers on bottom halves of rolls; top with onion mixture. Cover with tops of rolls. Serve with Lay's Potato Chips*.
Be Kind to each other today - and every day.
Love,
Machete Milletti
(serves 4)
1 t. veg.* oil
1 small sweet* onion, thinly sliced
1/2 lb. cremini mushrooms, sliced
1/4 cup A.1. Original Sauce
1/4 cup chili sauce
1 lb. lean ground beef
1 T. Worcestershire Sauce
4 pretzel sandwich rolls (2&1/2"), split
Heat grill to med. Heat oil in large skillet on med. Add onion, cook 3-5 mins. or until crisp-tender, stirring frequently. Add mushrooms; cook and stir 1 min. or until mushrooms are tender and onions are golden brown. Stir in the A.1. and chili sauce; cook and stir 1 min. Remove from heat. Mix meat and Worcestershire sauce just until blended; shape into 4 1/2" patties. Press shallow indentation into center of each patty. Grill 5-6 mins. on each side or until done (160). Place burgers on bottom halves of rolls; top with onion mixture. Cover with tops of rolls. Serve with Lay's Potato Chips*.
Be Kind to each other today - and every day.
Love,
Machete Milletti
Slow-Roasted Curried Salmon with Corn and Tomatoes
Here is a summery "good for you" offering that pairs well with a crisp green salad and a warm baguette!
(serves 4-6)
2 lbs. skinned wild caught* sockeye salmon fillet
1 T. plus 1 t. brown mustard seeds
About 1 t. kosher* salt
1 t. Madras curry powder
1/4*-1/2 t. cayenne pepper
1 very ripe Campari* tomato
1/2 small shallot
2 large ears of bi-colored* corn
3 T. EVOO
12-15 large fresh basil leaves
1/2 lemon
Hot cooked rice
Preheat oven to 275. Cut salmon into 3/4" cubes and put in a large bowl. Grind mustard seeds in a spice grinder, clean coffee grinder, or in a mortar with a pestle*. Pour into a small bowl, and mix with 1/2 t. salt, curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly. Cut tomato into 1/2" dice, and mince shallot. Cut kernels off corn cobs. Add veggies to salmon along with oil. Stack several basil leaves, roll length-wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl. Spread salmon and veggies in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9-12 mins. Add a squeeze of lemon juice, and season with salt. Spoon rice into bowls, add salmon and veggies. Top with remaining basil.
"Jesus understands."
Have FUN today!!!
Love,
MM
(serves 4-6)
2 lbs. skinned wild caught* sockeye salmon fillet
1 T. plus 1 t. brown mustard seeds
About 1 t. kosher* salt
1 t. Madras curry powder
1/4*-1/2 t. cayenne pepper
1 very ripe Campari* tomato
1/2 small shallot
2 large ears of bi-colored* corn
3 T. EVOO
12-15 large fresh basil leaves
1/2 lemon
Hot cooked rice
Preheat oven to 275. Cut salmon into 3/4" cubes and put in a large bowl. Grind mustard seeds in a spice grinder, clean coffee grinder, or in a mortar with a pestle*. Pour into a small bowl, and mix with 1/2 t. salt, curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly. Cut tomato into 1/2" dice, and mince shallot. Cut kernels off corn cobs. Add veggies to salmon along with oil. Stack several basil leaves, roll length-wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl. Spread salmon and veggies in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9-12 mins. Add a squeeze of lemon juice, and season with salt. Spoon rice into bowls, add salmon and veggies. Top with remaining basil.
"Jesus understands."
Have FUN today!!!
Love,
MM
Friday, May 27, 2016
Herb-Wrapped Shrimp with Lemongrass Dipping Sauce
Happy Friday!! This one def. caught my eye when I was reading the new Sunset mag. They looked gorgeous in the picture.
(serves 6)
Shrimp:
24 large shino leaves (grow your own, or find at Asian markets and specialty produce stores)
24 small, tender cilantro sprigs (a bit longer than the width of the shino leaves)
24 peeled, deveined cooked large shrimp with tails on (31-to per lb.), thawed if frozen
Lemon crowns*, for serving
Lemongrass Dipping Sauce:
1 large stalk of lemongrass
1/4 cup water
1/4 cup Thai or Vietnamese fish sauce
1 T. Sugar in the Raw*
1 T. freshly squeezed lime juice
1 T. unseasoned rice vinegar
1 garlic clove, minced
1 t. minced Thai or Serrano chile (wear gloves*)
1 T. Thai basil
1 T. fresh mint
Trim tough ends and outer layers from the lemongrass until the very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in
the water, fish sauce, lime juice, vinegar, garlic, and herbs. Stir until well combined. Serve with shrimp.
"When you stop chasing the wrong things, you give the right things a chance to catch you!"
Have FUN in the rain today. Jump in puddles.
Love,
MM
(serves 6)
Shrimp:
24 large shino leaves (grow your own, or find at Asian markets and specialty produce stores)
24 small, tender cilantro sprigs (a bit longer than the width of the shino leaves)
24 peeled, deveined cooked large shrimp with tails on (31-to per lb.), thawed if frozen
Lemon crowns*, for serving
Lemongrass Dipping Sauce:
1 large stalk of lemongrass
1/4 cup water
1/4 cup Thai or Vietnamese fish sauce
1 T. Sugar in the Raw*
1 T. freshly squeezed lime juice
1 T. unseasoned rice vinegar
1 garlic clove, minced
1 t. minced Thai or Serrano chile (wear gloves*)
1 T. Thai basil
1 T. fresh mint
Trim tough ends and outer layers from the lemongrass until the very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in
the water, fish sauce, lime juice, vinegar, garlic, and herbs. Stir until well combined. Serve with shrimp.
"When you stop chasing the wrong things, you give the right things a chance to catch you!"
Have FUN in the rain today. Jump in puddles.
Love,
MM
Thursday, May 26, 2016
Blueberry and Goat Cheese Salad
YOWZA!! Look at what this one packs: "The nutrients in this delicious summer salad help keep hormone levels steady, which, in turn, helps prevent fibroids, protects your breasts, and even makes your skin look younger!" How 'bout them apples?!!
(makes 4 servings)
1/2 cup pecans or walnuts
4 cups mixed salad greens
4 oz. herbed* goat cheese or other soft cheese, cut into 4 rounds*
1 cup fresh blueberries
1/4 cup prepared Italian or balsamic dressing
Freshly ground pepper*, to taste
Preheat the oven to 300. Spread pecans or walnuts on an ungreased baking sheet. Bake about 4-5 mins. til toasted. Editor's note: you can also do this in a dry skillet = no turning on the oven.*
Cool. Divide greens evenly among 4 salad plates; top with cheese. Sprinkle with blueberries and nuts. Just before serving, drizzle with dressing. I would serve this with a warm garlic baguette*.
"Every move in a positive directions counts. You've got momentum!"
And, don't forget to give someone your smile today, and have FUN!!!!
Love,
Machete Milletti
(makes 4 servings)
1/2 cup pecans or walnuts
4 cups mixed salad greens
4 oz. herbed* goat cheese or other soft cheese, cut into 4 rounds*
1 cup fresh blueberries
1/4 cup prepared Italian or balsamic dressing
Freshly ground pepper*, to taste
Preheat the oven to 300. Spread pecans or walnuts on an ungreased baking sheet. Bake about 4-5 mins. til toasted. Editor's note: you can also do this in a dry skillet = no turning on the oven.*
Cool. Divide greens evenly among 4 salad plates; top with cheese. Sprinkle with blueberries and nuts. Just before serving, drizzle with dressing. I would serve this with a warm garlic baguette*.
"Every move in a positive directions counts. You've got momentum!"
And, don't forget to give someone your smile today, and have FUN!!!!
Love,
Machete Milletti
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