"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Monday, June 18, 2018

Grilled Corn and Avocado Salad

2 ears of fresh corn
1 avocado, diced
Juice of one lime
2-3 Tbsp. Red onion, minced
1 Tbsp. Cilantro, minced
1 Red bell pepper, cut in half
2 Tbsp. Olive oil
Course Sea salt and fresh cracked black pepper


Preheat grill to high. Remove husk from corn and drizzle with olive oil, sprinkle salt and black pepper. Place ears of corn on the grill and char all sides, cook about 7 to 8 minutes total, you want the kernels to still have a slight crunch to them. Toss Red pepper halves with some olive oil, season with salt and pepper and place on the grill. Cook 4 to 5 minutes each side. Removed and reserve.

Using a sharp knife remove kernels off each ear into a mixing bowl. Dice red pepper and add to corn. Add red onion, cilantro, lime juice, olive oil, avocado. Carefully mix, you don't want to mash the avocado rather keeping the dice intact as much as possible. Taste and correct seasoning with salt and pepper. 
 
Serve and Enjoy!

Roasted Eggplant with Sun-dried Tomatoes and Capers


2 Tbsp. good olive oil plus extra
1 large eggplant
1/4 cup chopped sun-dried tomatoes
1 clove garlic, minced
2 Tbsp. minced red onion
3 Tbsp. capers
Juice of 1/2 lemon
Coarse sea salt and fresh cracked black pepper
Fresh parsley, chopped fine

Slice eggplant thickly and salt both sides reserve on a paper towel for 10 minutes to draw out moisture . This step reduces the bitterness of the eggplant.

Preheat grill to high. Brush excess salt off of eggplant slices and place in a large mixing bowl. Drizzle with olive oil and coat evenly. Place eggplant on the grill and cook 4-5 minutes each side. Remove from direct heat and place on upper grill racks to continue cooking for an additional 10 to 15 minutes or until very soft.

Remove eggplant once done and reserve on cutting board until cool enough to handle. Roughly chop eggplant and place back in mixing bowl.  Add other ingredients and mix thoroughly to incorporate. Check seasoning, correct with salt and pepper if necessary.

Serve and enjoy!

Menu 6/16 - 6/21

Saturday
Brisket rub Salmon and Grilled flat iron steak
Roasted Eggplant with Sun-dried tomato, garlic and capers
Corn & Avocado Salad with Cilantro and Lime

 
 










Sunday- "Father's Day"

Slow Roasted BBQ Spare Ribs
Cole Slaw
Grilled Radicchio with Strawberries and Cashews tossed in a Pomegranate dressing
Smokey Tuscan Kale



Monday-

Oven Roasted Black Cod with Lemon and Capers
Zucchini Ribbons tossed with Roasted Grape Tomato vinaigrette
Spaghetti Squash with Olive Oil, black pepper and Parmesan

Tuesday
 
Business Dinner at Joe Muer Seafood

Wednesday
 
Brined and Grilled Chicken
Roasted Broccoli and Asparagus

Thursday
 
Dinner out in Ferndale

Friday
 
"Steak and Red Wine night"

Sunday, May 20, 2018

Balsamic Roast Pork Tenderloin

This can be made on the grill as easily as in the oven.  Simple, easy, and with tremendous flavors.  Great with scalloped potatoes, roasted vegetables or a fresh salad.  Enjoy!

serves 4-6

3# Pork tenderloins (2- 1 1/2# each)
4 cloves Garlic, peeled and crushed
2 Tbsp. chopped fresh Rosemary, stems removed
2 Tbsp. grated lemon zest
2 Tbsp. olive oil separated
1 tsp. each of sea salt and fresh ground black pepper, to taste
1/2 C. beef stock
1/2 C. balsamic vinegar
2 Tbsp. butter
2 Tbsp. caper berries ( can substitute capers)

Preheat the oven to 450˚F.


Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.


In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.

Transfer to the oven and roast for about 12 minutes. (Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F.) Remove pork from the pan and keep warm.(Important, let pork rest 7-10 minutes before you slice.  This allows the juices to remain in the meat and not run out all over your cutting board and the plate, keeping the meat very flavorful and juicy)
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers.
Slice the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Enjoy!

Weekly Menu: 5/19-5/25/18

Saturday
Pulled chicken and pork tacos
Avocado Salad with Pickled Jalapenos
Roasted corn and black bean salsa
Habanero and pineapple salsa

Sunday
Balsamic Glazed Pork Tenderloin
Spaghetti squash
Steamed Broccoli with Citrus-herb Butter

Monday
Grilled Vegetable Pasta with roasted Grape Tomatoes and Basil

Tuesday
Grilled Lamb Kofta with Tzatziki sauce 
Cucumber, Tomato, & Red Onion Salad
Roasted Eggplant
Hummus with vegetables

Wednesday
Sous Vide Tuna with Caper berries and Lemon
Sautéed Tuscan Kale Chopped
Garden Salad with roasted garlic vinaigrette

Thursday
BBQ Chicken
Roasted corn with cilantro and crumbled Queso Fresco
Romaine Salad with Sweet Onion Vinaigrette

Friday
“Steak and Red Wine Night”

Monday, May 7, 2018

Butternut squash with dates and walnuts

So, I know it’s May and Spring has finally sprung, it was 80° today in Detroit, Butternut squash might not be the first thing that comes to mind. But, I love butternut squash; when roasted, it becomes so luxurious and comforting. You could easily add bacon to this one and it would be a grand slam. I was keeping it vegetarian, for meatless Monday, but will definitely be making this again with pork.

 
1 medium to large butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces
1/2 small onion, diced
1 glove garlic, minced
1/2 C. toasted walnuts, cut into pieces
1/4 C. dates, pitted and chopped
1 tsp. fresh sage
1 tsp.  fresh thyme
1 Tbsp. honey
1/2 Jalapeño pepper, minced (add more if you like the heat) A good squeeze of fresh lemon juice Sea salt and fresh cracked black pepper

Preheat oven to 400°.

Cover the bottom of a rimmed baking sheet with a parchment paper.

In a large mixing bowl combine the squash, onion, garlic, herbs, jalapeño, salt and black pepper. Drizzle with 1 to 2 tablespoons of good olive oil and toss to evenly coat the squash.  Pour contents of bowl onto the baking sheet and using kitchen tongs space squash evenly in a single layer. Place into oven and roast for 20 minutes. Remove squash from oven and using the kitchen tongs turn the squash.  Add dates, honey, and lemon juice to the hot squash. Mix well to coat all the pieces. Place back into oven and roast another 15 minutes. Remove and serve hot.  Enjoy!

Grilled, Chilled Shrimp with an Adobo Aioli

You can certainly serve these by themselves, just dynamite.  I added the aioli, because I wanted there to be a heat note that I thinks adds to the shrimp.  And, let's face it, it always fun to dip our food into something.  Enjoy!

Shrimp
2# large shrimp (16 to 20 per pound), peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
1/4 C. minced fresh parsley
1/4 C. Minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste
1/4 C. olive oil
1 lemon, juiced

Adobo Aioli:
1/4 C. mayonnaise
1 Tbsp. Chipotle peppers in Adobo
squeeze lemon juice
1 clove garlic, minced

Make the aioli by combining all the ingredients in a small bowl.  Reserve in the refrigerator, can be made 3-4 days ahead of time.
 
For the shrimp, combine all the ingredients in a large mixing bowl and allow them to marinate for 1 hour room temperature or cover and refrigerate for up to 2 days.

Heat grill and brush with oil to prevent sticking.

 Skewer shrimp.  Grill the shrimp for only 1 1/2 minutes on each side. Plate, serve with dipping sauce, and enjoy!