"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

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


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

Business Dinner at Joe Muer Seafood

Brined and Grilled Chicken
Roasted Broccoli and Asparagus

Dinner out in Ferndale

"Steak and Red Wine night"