Tag Archives: summer

Cookout Co-Pilot: Broccoli-Apple Salad

3 Sep

With summer cookout season winding down, I joined fellow Forkfuller Lindsay and an assemblage of Madison’s W.A.S.T.E.D. crew for a wine tasting themed on pairings with grilled meats and veggies (Verdict: anything from Torrontes to Brut Rose Cava to Shiraz hits the spot with heat and meat).   The grillables – including t-bone steaks, chicken breasts, pork chops (YUM!) and a host of veggie-friendly items – were graciously provided by the host, so we guests were tasked with summery sides.  Lindsay brought an amazing heirloom tomato salad with a creamy dressing spiked with blue cheese while others notable sides included a spinach salad, carrot-ginger salad, and creamy white-bean hummus.

Earlier this summer, I took my first crack at a broccoli slaw/salad similar to what I detail below (minus the apples) and was smitten by its sweet-savory, creamy-crunchy dichotomy.  Granny Smith apples bring extra crunch and a hint of sweet/tartness to the party while the addition of dried cranberries and walnuts act as a hat-tip to the comforting dishes the impending cool weather brings to my table.

Broccoli-Apple Salad

Ingredient Rundown:

  • 3 heads of broccoli, broken down into small florets, stems peeled and diced
  • 2 Granny Smith apples, peeled, cored, and diced
  • 1/2 medium onion, minced
  • 2 strips of bacon, minced
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped

Dressing:

  • 1/2 cup mayonnaise
  • 1/3 cup white or apple cider vinegar
  • juice of half a lemon
  • 1 tbsp granulated sugar
  • dollop of dijon mustard
  • splash of Worcestershire sauce
  • dashes of tarragon, thyme, garlic powder
  • salt and pepper to taste

How I did it:

  • Heat minced bacon in large skillet over medium heat until fat begins to render out.  Add broccoli florets, stems, and minced onion, season with salt, and heat for 4-5 minutes until broccoli just starts to soften around the edges.  Remove to large mixing or serving/storage bowl to cool.
  • Mix in diced apple, dried cranberries, and chopped walnuts.
  • To prepare dressing, combine mayonnaise, vinegar, mustard, lemon juice, Worcestershire sauce, sugar and spices and whisk until smooth.
  • Add dressing with broccoli-apple mixture and stir until well-incorporated.  Refrigerate until cool and serve with your favorite flame-charred meats or un-meats.

Check out this post and lots of other fantastic foodie content at Forkful of News.

Summer, Meet Autumn: Squash-Pumpkin-Chicken Curry with Cilantro-Poblano Rice

20 Aug

Along with chipotle peppers, curry has become a staple flavor profile in ever-expanding repertoire.  From curried French toast to curried fried chicken and waffles, I’ve yet to meet a favorite dish that didn’t take well to my curry-fication.

Us Wisconsinites were spoiled this past week with a couple days of marvelous early-Autumn-like weather with just the tiniest chill in the air.  After the swampy, oppressively hot couple of weeks prior, it was a welcome respite and preview of my favorite but far-t00-short season in Wisconsin.  It also reminded me that I had a bunch of acorn squash and white pumpkin in my freezer, CSA leftovers that I used to make a delicious curried soup with crispy kale this past winter.  Longing for those comforting flavors, but not quite ready for a steaming bowl of soup, I decided to make a simple chicken curry incorporating my leftover winter bounty.  A refreshingly zippy pairing of cilantro and poblano pepper-infused rice helps this dish bridge the late-August gap between sweltering Summer and fair-weather Fall.

Sqush, Pumpkin, and Chicken Curry with Cilantro-Poblano Rice

Ingredient Rundown:

  • 3-4 Chicken thighs, deboned and cut into 1in x 1in pieces
  • 1 cup jasmine or basmati rice
  • 2 cups of water
  • Squash and/or pumpkin, roasted and mashed (I used leftover acorn squash and white pumpkin from a soup I made this winter, which I had frozen in some zip-top bags)
  • 1 large tomato, diced
  • 1 medium white or yellow onion, diced
  • 1 poblano pepper, julienned
  • 1 small handful of cilantro, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 cup chicken stock
  • 1 tsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp tandoori seasoning
  • dash of ground chipotle powder
  • salt and pepper to taste

How I do it:

  • Prepare cilantro-poblano rice liquid by combining water, cilantro, half of the poblano pepper, pinch each of salt and curry powder and blend until smooth.
  • Prepare base sauce for curry by combining chicken stock, ~1 cup of squash/pumpkin mash, tomato, half of the onion, Indian spices, salt and pepper and blending until smooth.
  • Rub chicken thighs with mix of curry, garam masala, tandoori, pinch of salt and pepper.
  • In large saute pan (or your trusty cast iron skillet), heat olive oil over medium heat and saute the other half of the minced onion, poblano pepper and garlic for a minute or two until softened.
  • Add chicken and saute until browned, 5-8 minutes.
  • Add curried squash puree along with another half cup or so of the mashed squash/pumpkin to pan and cook, uncovered for 20-25 minutes, until sauce has thickened.
  • Now would be a good time to start the rice – heat cilantro-poblano water until boiling, reduce heat, add rice and cook as directed.  For my jasmine rice, 20 minutes is about right.
  • Fluff rice with a fork and serve  aside squash-pumpkin-chicken curry.  Bask in the cross-seasonal glory.

Check out this post and other great foodie content from my friends at Forkful of News.

No Heat Required: Summer Ceviche

26 Jul

Does any dish embody refreshing, tropical, and summer-friendly much more than ceviche? If you’re a follower of Bravo’s Top Chef (and what self-respecting foodie/TV-addict isn’t?), you know how trendy ceviche has become of late.  Just try and make it through a Quickfire challenge without some variation on the simple citrus-marinated raw seafood dish.

Despite its simplicity (no stove required – a knife and a pair of hands will do), I had never attempted a ceviche at home until this week.  Color me a convert after my rookie effort.  While I chose shrimp and tuna as my frutti de mare, just about anything that calls the sea home will do (calamari, octopus, clams, scallops to name a few).  Toss with any vegetation you might also put in a salsa (tomato, onion, hot peppers, cilantro, corn, jicama, tomatillo, avocado) and douse with plenty of fresh citrus juice (lemon and lime are traditional, orange and grapefruit will obviously add some nice sweetness).

That’s it.  No cooking necessary.  Thanks to the extreme acidity of the citrus, the seafood takes on a “cooked” texture and appearance as its proteins are denatured similarly to when they are cooked with heat.  Make no mistake, however – the seafood will, in fact, remain “raw”, so you want to obtain your protein fresh from a trusted source.

A recent late-night trip to the grocery netted me a wealth of summertime fruit, namely watermelon and pineapple (other tropical fruits like mango or papaya would be easy substitutions).  Both seemed like fun and utterly appropriate additions that would bring a touch of seasonal character and a welcomed sweetness to the dish.

Summer Ceviche

Ingredient Rollcall:

  • Raw shrimp, peeled
  • Raw tuna steak, cut to 1/2 inch cube
  • Roma tomato, small dice
  • Red onion, thinly sliced
  • Poblano pepper, thinly sliced
  • Watermelon, small dice
  • Pineapple, small dice
  • Fresh squeezed lime, lemon, orange juice
  • Fresh cilantro and mint, minced
  • Shot of tequila (optional)
  • Drizzle of olive oil
  • Salt to taste

How I did it:

  1. Place shrimp and tuna in a bowl and and enough of the citrus juice to cover.  Add a pinch of salt, stir, and place in fridge, covered, for 15 minutes or so.
  2. Seafood should be taking on a whitish, cooked appearance.
  3. Uncover and add tomato, onion, poblano, cilantro, mint, tequila and olive oil.  Re-cover and place back in fridge for another 15-30 minutes.
  4. To serve, place some of the diced watermelon and pineapple in the bottom of small bowls.  Top with the marinated seafood and vegetables and a few teaspoons of the marinade.
  5. Save a shot of the remaining marinade for the morning after.  Referred to as leche de tigre (‘tiger’s milk’) by Peruvians and Ecuadorians, this intensely flavorful liquid is rumored to be the best hangover cure around.  You were enjoying this ceviche with a delicious beverage or three, weren’t you?
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