Grilled Beef Skewers with Green Chile Sauce

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount. 

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with
 the spicy green chile sauce.

Jamaican Jerk Chicken

Beat the heat with Caribbean-style Jerk Chicken:

Grilled Jerk Chicken Legs

Jamaican Jerk is a thick and heady Afro-Caribbean marinade chock-a-block full of ingredients. Don’t let the lengthy list of spices and aromatics deter you. All you need is the fire of a grill to unify the flavors and create a spicy-sweet finger licking dinner – perfect for a summer barbecue. The heat in the marinade traditionally comes from Scotch Bonnet peppers (super hot). I’ve modified that with jalapeños – but feel free to go all out with a scotch bonnet (carefully seeded with gloved hands!) if you dare. And remember – as with most meat marinades, the longer the chicken can soak in the marinade, the better the flavor.

Jerk Chicken
Serves 6

Marinade:
6 garlic cloves
4 scallions, chopped
2 jalapeños, stemmed, seeded (optional)
1 (2-inch) knob ginger, peeled, chopped
1/4 cup fresh lime juice
3 tablespoons soy sauce or tamari
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon black peppercorns
1 tablespoon canola oil
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

6 chicken legs and/or breasts with skin and ribs

Method:
1. Place the marinade ingredients in the bowl of a food processor and process to form a paste. Arrange the chicken in a large baking dish. Rub the marinade all over the chicken and under the skin where possible. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Prepare the grill for indirect cooking over medium heat. Grill the chicken over indirect heat until charred and golden brown and thoroughly cooked through, 30 to 45 minutes, depending on size and thickness. During the last few moments of grilling, move the chicken to direct heat to char the skin as needed.
3. Serve garnished with fresh chopped parsley.

Quinoa Bowl with Tomato, Corn, and Avocado

Summer Salad Tomato Corn Avocado

When it’s too hot to cook, try serving a big summery salad for your main meal. Not just a simple garden salad, but a satisfying bowl layered with crisp veggies, grains or legumes, and fresh herbs. The combination is fresh, filling, and light – guaranteed to hit the spot on a warm day. This salad bowl includes the classic summer veggie trio of sweet corn, tomato, and avocado – tumbled together with protein-rich quinoa and mounded over a bed of kale. No need to cook the corn – summer corn is juicy and naturally sweet, and it’s crispness adds great texture to the quinoa. As always, you can tweak the ingredients to your taste. Feel free to substitute another grain for the quinoa, such as wild rice or bulgur. As for the kale, a quick rub of the hardy leaves with oil and salt helps to soften them and coax out their flavor. Alternatively, choose another more tender green, such as arugula or spinach, and skip the rubbing step.

Tomato, Corn, and Quinoa Bowl with Kale and Avocado

Prep time: 15 minutes
Total time: 15 minutes
Serves 4

Dressing:
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
1 small garlic clove
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Dash of hot sauce, such as Tabasco
1/2 cup extra-virgin olive oil 

Salad:
1 small bunch Tuscan/Lacinato kale, ribs removed, torn into bite-size pieces
Extra-virgin olive oil
Salt
3 scallions, white and green parts thinly sliced
2 ears of corn, uncooked, husked, kernels cut from the cobs
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 cup cherry or grape tomatoes, halved
1/2 cup tricolor or red quinoa, cooked and cooled
1 small handful Italian parsley leaves, chopped, about 1/2 cup
1 small handful cilantro leaves, chopped, about 1/2 cup
1 ripe but firm avocado, cut into 1/2 inch pieces

1. Whisk the lime juice, vinegar, garlic, mustard, honey, salt, black pepper, and Tabasco in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
2. Place the kale in a large bowl. Drizzle 1 to 2 teaspoons oil over the leaves and season with a generous pinch of salt. Rub the leaves until thoroughly coated (this will help to soften them).
3. Combine the scallions, corn, peppers, tomatoes, quinoa, parsley, and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with the avocado and drizzle with additional dressing to taste.

Roasted Baby Beet Gratin

Roasted Beet Gratin

This recipe is one of my favorite ways to eat beets, especially in the winter when rich gratins are warm and satisfying. It’s also a great way to introduce the beetroot to any skeptical family member. Small or baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of garlic-infused sour cream flecked with orange zest and a generous shower of nutty Gruyère cheese. All of the ingredients meld together, and while the beets are present, they are not overwhelming in flavor. As they cook, the beets release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Roasted Baby Beet Gratin

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Makes one (8 by 8-inch) gratin or 6 to 8 (4-ounce) ramekins

2 cups (16 ounces) sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F. Butter an 8 by 8-inch square gratin dish (or individual ramekins). Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.

Winter Citrus Quinoa Salad

There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars – from glistening citrus to sturdy greens, hardy crucifers, and root vegetables. Shredded, chopped, and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts, and seeds and dubbed a complete meal.

This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic, and gads of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrient-rich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting, the sturdy veggies in the salad will stay fresh and crisp.

Winter Citrus Quinoa Salad

Active Time: 30 minutes
Total Time: 45 minutes plus chilling time
Serves: 6 as a side dish or salad

Extra virgin olive oil
1 1/2 cups red quinoa
3 cups water
2 tablespoons fresh lime juice
Salt
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
4 scallions, white and green parts thinly sliced
1 large poblano pepper, seeded, finely diced
1 yellow or red bell pepper, seeded, finely diced
1 cup finely shredded red cabbage
1 bunch fresh Italian parsley, leaves chopped
1 bunch fresh cilantro sprigs, leaves chopped
1/4 cup golden raisins, chopped if large
1 garlic clove, minced
1 to 2 tablespoons orange juice
1 teaspoon Tabasco sauce

1. Rinse the quinoa in a fine-mesh sieve and thoroughly drain.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, 1 teaspoon salt, the cumin, paprika, coriander, and cayenne. Stir to combine and cool to room temperature.
3. Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice, and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.

Kimchi Soup with Shiitakes, Tofu and Kale

kimchi-soup-tastefood

I won’t say this soup is authentic, but it does take inspiration from a Korean Ramen-style bowl, while I improvised with what-was-in-my-kitchen ingredients. It also nipped my craving for a healthy, warm and spicy soup on a rainy day.  You can see there are no ramen noodles in the soup – I had a package of udon noodles ready to use, but the soup was so densely packed with vegetables, I didn’t see the need to add them (but add them if you wish!) What I did include are gochugang and kimchi, 2 traditional Korean ingredients that are essential to the flavor of the soup. Gochugang is a fermented soy bean and hot pepper paste, which is available in Asian and specialty stores and the international  section of well-stocked supermarkets. It’s a murky, spicy and slightly sweet paste which adds umami-rich depth of flavor to any dish it graces. Think of it as miso with a kick of heat. Kimchi is fermented cabbage and other vegetables such as daikon and scallions – kind of a Korean cole slaw – boldly flavored with the likes of fish sauce, red pepper, ginger, and garlic, all of which contribute heat and a fiery tint to the soup broth. Again, kimchi is available in well-stocked supermarkets and health food stores. The shiitakes are also essential to this soup, as the mushrooms impart deep flavor to the broth. Feel free to substitute or add other vegetables such as spinach, broccolini, and bok choy.

Kimchi Soup with Shiitakes, Tofu, and Kale

If you are using udon noodles or ramen noodles, pre-cook them and add to the soup before serving. Serves 2 to 4.

2 tablespoons grapeseed or canola oil, divided
8 ounces shiitake mushrooms, trimmed, sliced 1/4-inch thick
1 medium yellow onion, chopped
1 medium carrot, thinly sliced
2 garlic cloves, minced
1 tablespoon peeled grated fresh ginger
1/2 cup kimchi, coarsely chopped
2 tablespoons kimchi juice
4 cups chicken or vegetable stock
2 tablespoons soy sauce
1 tablespoon gochugang (fermented hot pepper paste)
1 teaspoon sesame oil
1 teaspoon sugar
1 small bunch kale, tough ribs removed, leaves coarsely chopped
8 ounces soft tofu, cut into 3/4-inch cubes
2 scallions, thinly sliced on the diagonal
1 red chile pepper, thinly sliced

1. Heat 1 tablespoon oil in a soup pot over medium heat. Add the mushrooms and cook until they soften, turn golden brown and begin to release their juices, stirring frequently. Remove the mushrooms and set aside.
2. Add 1 tablespoon oil and the onion to the same pot over medium heat and sauté until the onion begins to soften, about 2 minutes. Add the carrot and sauté until bright in color and crisp tender, 2 to 3 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the kimchi and kimchi juice and sauté 1 minute, then add the stock, soy sauce, gochugang, sesame oil, and sugar.
3. Bring the soup to a boil, then reduce the heat to medium-low and simmer 10 minutes. Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes, stirring frequently. Return the mushrooms to the soup, gently stir in the tofu, and simmer until just heated through.
4. Ladle the soup into bowls and garnish with the scallions and chile.

 

Warm Wild Rice Salad with Dried Fruit and Nuts

Rice Stuffing

I am just going to come out and say it: I am not a fan of turkey stuffing (or dressing), and neither is my family. Whenever I make stuffing, it sits uneaten at the Thanksgiving table, before banishment to the refrigerator, labeled “leftover,” where it continues to sit for days, forlorn, neglected, and, frankly, wasteful. So, now I don’t make a stuffing for our turkey. Instead, I jam bunches of fresh herbs, such as parsley, thyme, and sage, as well as wedges of lemon or orange in the cavity to provide aroma and moisture while the turkey roasts. For serving, I provide potatoes and a grain dish to balance and fill out the feast. This rice salad is always a hit. It’s a great gluten-free starch substitute for stuffing, and the dried fruit and nuts stud the rice like festive jewelry, providing a pretty addition to the holiday table. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice with Dried Fruit and Pecans

Serves 6.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans or walnuts
½ cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender but not mushy, about 45 minutes. Remove from the heat and stir in the  dried fruit and pecans while fluffing the rice with a fork. Let stand, partially covered,  for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.