Grilled Avocado with Marinated Tomato Salad, and Grilled potatoeswith Parmesan, Garlic, and Rosemary

I am offering the 2nd and 3rd grilling suggestions today, and wanted to let my dear readers know that I am leaving today on vacation to Birch Bay (Blaine, WA), and won't be back til Thursday. I will TRY to write, but if not, please enjoy scrolling through past entries!
(both of these recipes serve 4)

Marinated Tomato Salad:
1/4 cup EVOO
2 T. sherry or white wine*vinegar
1 T. Dijon mustard
1/2 kosher* salt
Freshly ground pepper
1/4 red onion, very thinly sliced lengthwise
6 large basil leaves, very thinly sliced
2 t. capers, drained and crushed
2 garlic cloves, minced
2 pints ripe grape or cherry tomatoes, halved

In a non-reactive bowl, whisk together 1st 5 ingredients. Stir in the onion, basil, capers, and garlic. Gently fold in the tomatoes. Cover and refrigerate at least 3 hours before serving, and up to overnight.

Grilled Avocados:
2 large ripe avocado, cut lengthwise, seeds remove, and peeled

Place cut side down on oiled grill for 1 min. Turn and cook another min.

Salad Assembly:
Place grilled avocados on a serving plate. Spoon the tomato salad over the avocados and serve immediately.

Grilled Potatoes with Parmesan, Garlic, and Rosemary:
2 large baking potatoes
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese (from a wedge, not the powdered kind*)
1 T. mince garlic
2 t. chopped fresh rosemary leaves
Kosher* salt and freshly ground pepper

Cook the potatoes: Prick several times all over with a fork. Place the potatoes on a paper towel in the microwave. Cook on high or 5 min. Prick with a knife to see if they are just tender (do not overcook or they will fall apart on the grill), cooking an additional min. at a time, if needed. The potatoes can also be cooked on a baking sheet in a 400 degree oven for an hour or so until tender. Set the potatoes aside and cool to room temp. While potatoes are cooling, make the spread: In a bowl, whisk together the mayo., Parm., garlic, and rosemary. Season with 1/2 t. salt and several grinds of pepper, to taste. Cut the cooled potatoes crosswise into 1" thick slices. Liberally brush the spread on each cut side of slices. Heat a grill to med.-high until hot. Place the potato slices on the grill racks. Grill 1-2 min. then rotate with tongs to get good grill marks. After another min. or so, flip over and grill for a few min. then rotate. Remove to a place, and cool slightly before serving.

"Work hard, be kind, and amazing things will happen." ~ Conan O'Brien

Happy Friday!!!!!

Love,

Machete Milletti

Grilled Salmon with Dill

This is the first of three suggestions for an outdoor menu - all cooked on your grill!
(serves 4)

4 (6 oz.) wild-caught* center-cut salmon fillets
2/3 cup mayonnaise
1/4 cup chopped fresh dill
Kosher* salt
Freshly ground black pepper
Dill sprigs*, for garnish
Lemon wedges, for serving

Pat the salmon fillets dry to remove all excess moisture.
Make the dill spread: In a bowl, whisk together the mayo, dill, a generous 1/2 t salt or to taste, and several grinds of pepper. Brush the spread over the salmon fillets on all sides. Heat a grill over med.-high heat until hot. Place the fillets, flesh-side down on the grill. Grill for about 6 min. on one side, rotating partway through for good grill marks. Flip the fish over and continue grilling, skin-side down until the fish is cooked to desired doneness, about 6 min. more. Remove to a platter, top with dill sprigs, and serve garnished with lemon wedges.

"Light tomorrow with today!" ~ Elizabeth Barrett Browning

And, don't forget to have FUN!!!!!!!!!!!!!!

Love,

MM

Beef Fajita Burgers with Guacamole

"Tex-Mex meet all-American YUM in these southwest-seasoned burgers piled high with sautéed peppers and chunky guacamole!" Might be a tasty addition to your July 4th feast.
(serves 4)

Peppers:
1 T. EVOO
1/2 sweet* red pepper, thinly sliced
1/2 sweet* yellow pepper, thinly sliced
Guacamole:
1 Hass avocado, pitted, peeled
1 T. fresh lime juice
1 plum tomato, seeded, finely chopped
1 T. finely chopped fresh cilantro
1 T. minced shallot
1/2 t. kosher salt, or to taste
Burgers:
1&1/2 lbs. ground chuck (80% lean)
1 T. chili powder
1 t. ground cumin
1/2 t. kosher salt
4 slices pepper-Jack cheese, each about 1 oz.
4 sesame seed buns, split

In a large skillet over med. heat, warm oil. Add peppers; cook until softened, about 10 min., stirring often. Remove from heat. Mash guacamole ingredients. Cover with plastic wrap, pressing wrap directly onto surface of guacamole to prevent browning. Refrigerate until ready to serve. Mix burger ingredients; gently form 4 patties of equal size, each about 3/4" thick. With thumb of back of a spoon, make a shallow indentation about 1" wide in the center of each patty to prevent them from making a dome as they cook. Refrigerate patties until ready to grill. Prepare grill for direct cooking over med.-high heat (400-500 degrees). Grill patties with lid closed, until cooked to med. doneness, 8-10 min., turning once. During the last 30 sec.-1 min. of grilling time, place 1 slice of cheese on each patty to melt; toast buns, cut side down, over direct heat. Build each burger on bun with patty, peppers, and guac.

"He is the potter; we are the clay."

Love,

Machete Milletti

Beer Brats with Sauerkraut, Onions, and Jalapenos

"These juicy brats are simmered in lager beer, mustard, and spice, then grilled to perfection and served smothered with spicy kraut on crusty rolls".
(serves 6)

1 bottle (12 oz.) lager beer
2 T. Dijon or spicy brown mustard
2 T packed light brown sugar
1/2 t. ground coriander
2 med. sweet* onions, halved, thinly sliced
6 fresh bratwurst or Johnsonville Firecracker Brats*
1 jar or bag of chilled* sauerkraut, drained
2 jalapeno chile peppers, seeded, finely chopped, wear gloves*
6 brat or torpedo rolls, split, spread with Kerrygold* butter, and toasted*

Prepare grill for direct cooking over med. heat. (350-450). Whisk beer, mustard, brown sugar, and coriander together in a bowl. In a large disposable foil pan, arrange onions in an even layer. Add bratwurst; pour beer mixture over top. Place pan on grill over direct med. heat, close lid; bring mixture to a simmer. Simmer about 20 min., turning brats 2 or 3 times. Add sauerkraut and jalapenos to pan, simmer, 2-3 min. Transfer brats from pan to cooking grates; grill over direct med. heat, with lid closed, until browned and fully cooked (160 degrees), 2-3 min. turning once. During last 30 sec. to 1 min of grilling time, toast rolls, cut side down, over direct heat. place each brat in a roll and top with mustard and sauerkraut mixture.

"It's not the words we pray that matter; it's the condition of our heart.

Love,

MM

Sweet and Sour Cabbage and Beef

"This recipe's flavorful bacon, vinegar, and sugar sauce is similar to the dressing used in hot German potato salad". And, did you know that "cabbage is a cruciferous vegetable containing fiber, vitamin C, and beta-carotene, which may reduce the risk of cancer?!" Editor's note: any time you see an asterisk*, it denotes changes I have made or ingredients I would use in that particular recipe.
(serves 5)

6 oz. (4 cups) uncooked extra-wide egg noodles
4 sliced uncured* smoked* bacon, chopped
1 lb. lean ground beef
6 cups purchased coleslaw blend
1/2 cup chopped sweet* onion
1 t. kosher* salt
1/4 t. freshly* ground black pepper
1&1/4 cups water
1 T. all-purpose flour
1/3 cup unfiltered* cider vinegar
1 T. Sugar in the Raw*
3/4 t. celery seed

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, cook bacon in a 12" nonstick skillet until crisp. drain bacon on paper towels; set aside. Reserve 1&1/2 T. bacon drippings in a small saucepan; discard any remaining drippings. In the same skillet, brown ground beef over med.-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, S&P, and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to med.-low; cover and cook 15 min. or until cabbage is tender, stirring occasionally.
Meanwhile, heat bacon drippings in the small saucepan over med. heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining water, stirring constantly until mixture is smooth. Add vinegar, sugar, and celery seed; cook until mixture boils and slightly thickens, stirring constantly. Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles; sprinkle with bacon. A crisp wedge salad* and seeded breadsticks* complete the menu!

"All creation bears God's autograph".

Have FUN today!!!!!!

Love,

MM

Paige's Grandma's Cucumber and Onion Salad

I KNOW I have been offering you a lot of salads, but tis the season!! This one is particularly good with grilled salmon and couscous to soak up the extra dressing. "The gentle brininess of the pickle juice, the creaminess of the mayonnaise, and the licorice-like hint of fresh dill let a Walla Walla sweet shine like a jewel."
(serves 4)

1 large English cucumber, about 1 lb.
1/2 cup Walla Walla sweet onion
Kosher* salt
1/4 cup dill pickle juice
2 T. mayonnaise
1-2 T. chopped fresh dill, plus a sprig for garnish

Peel the cucumber, and slice it very thin (a mandoline is great for this). Peel all the tough outer layers of the onion, and cut off the top and bottom. Slice the onion very thin. Layer the cucumber and onion in a bowl, sprinkling the layers with a little bit of salt (about a t. total). Combine with the rest of the ingredients. Let it sit for a half hour, if you have time. Serve garnished with a sprig of dill, if you like.

"Life doesn't get better by wishing and hoping things will change. Life doesn't get better by bitching to others and getting love and sympathy form them. Life gets better by you deciding to show up for it."

Love,

Machete Milletti

Ree Drummond's Horseradish and Mustard Cole Slaw

I saw her demo. this on her show, The Pioneer Woman, it looked DELISH!!! Gonna make it today to accompany a Costco roast chicken, and corn on the cob for dinner.
(serves 12)

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup whole* milk
2 T. prepared horseradish
2 T. Sugar in the Raw*
1 t. celery seed
1 t. ground coriander seed* (I use a mortar and pestle*)
2 dashes Tabasco*
Kosher* salt
Freshly* ground black pepper
1 cup shredded organic* carrots
2 Granny Smith* apples, peeled and finely diced
1 med. jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
Cilantro leaves, for garnish

In a large bowl whisk together 1st 10 ingredients. Taste and adjust seasoning. In another large bowl, add the rest of the ingredients (except cilantro). Add half of that bowl, and toss to coat. Add more dressing, if desired. Cover and chill. To serve, garnish with cilantro.

"The words we take in determine the words we speak, live by, and pass on to those around us."

Love,

Machete Milletti