Chef Jason Lynch's Grilled Flank Steak

From Chef Jason Lynch's Straight from the Line

Printable Recipe

Prep time: 5 minutes
Marinating time: 24 hours
Grilling time: 10 minutes
Rest time: 5 minutes

Serves 4

Ingredients:
1 large flank steak
1 tsp black peppercorns (or sometimes I add Sechwan peppercorns)
1 tsp Dijon mustard
1/4 cup canola oil (I used less)
1/8 cup white wine
1 sprig fresh rosemary
1 clove garlic, thinly sliced

Directions:
1. Place flank steak on a cutting board.  Using a sharp knife, carefully remove silver skin  (thin white film running over the meat).  I lightly slash the flank steak across so the marinade can penetrate further. 

2. Place all the remaining ingredients in a bowl and whisk together.   I like to place the marinade and flank steak in a large zip lock bag, Chef Jason places the meat in a flat bottomed dish and pours the marinade over the meat. Marinate in the fridge overnight. 

3. Preheat grill to very hot.  Grill or pan sear to medium rare 4-6 minutes per side, depending on the thickness of the flank steak.  Remove from grill.

4. (My addition: cover and let rest for 5 minutes or so)

5. Thinly slice across the grain and serve.  

Fall Harvest Salad with Maple Apple Cider Vinaigrette

It's a terrible photo, everyone was in too big a hurry to eat.  No time for good photography, but a spectacularly delicious recipe adapted from Chef Michael Smith

Printable Recipe

Prep time: 20 minutes
Assembly & Serve: 5 minutes
Serves 6+ (depending on what you're serving it with)

Ingredients:
Roasted Pumpkin seeds: last for at least 1 month, great sprinkled on roasted salmon too
2 cups pumpkin seeds, shelled
1 tbsp salt
2 cups water
1 cup brown sugar
1 tbsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
Dried fruit:
1 cup either/all dried cherries, blueberries &/cranberries
1/2 cup brown sugar
1/2 red wine vinegar
Salad:
Your favorite mixed greens (my very technical measurement (1 large double handful per person)
1/4 red cabbage very thinly sliced (I love my mandolin for this job)
Handful of arugula leaves
1/2 cup shredded carrot
1 tangy, juicy apple (I love crunchy MacIntosh or Honey Crisp), thin julienne strips (another mandolin job)  or shredded
handful of pomegranate seeds (optional, but delicious)
Apple Cider Vinaigrette: This makes a lot of dressing, but keeps well
1 cup good extra virgin olive oil
1 tbsp Dijon (I love Kozlik's Amazing Maple or Balsamic Fig & Date or Honey & Lime mustard)
1/2 cup maple syrup
1/2 cup apple cider vinegar (I love Boates Farm Balsamic style)

Directions:
Pumpkin seeds:
1. Preheat oven to 350F/175C and line a rimmed baking sheet with parchment.

2. In a small saucepan, bring water, salt, brown sugar to a boil.  Add cinnamon, allspice, cloves and pumpkin seeds, tossing well.  Simmer for 10 minutes.  Strain.

3. Scatter seeds on the prepared baking sheet and bake until lightly toasted and crunchy (about 15 minutes or so).  Toss after 10 minutes.   Allow to cool completely before adding to the salad.

These can be made in advance and they keep well for at least a month.

Dried fruit:
Combine your choice of dried fruit with vinegar and sugar and let stand for at least 30 minutes.  Strain before using.  These can also be made ahead of time and kept in a sealed container.

Apple Cider Vinaigrette:
Place everything in a 2 cup mason jar and shake vigorously until emulsified.
Note: According to Chef Michael, this keeps for months in the fridge.  Frankly, we found it addictive, so it really never lasted very long.

Salad assembly:
Toss greens, cabbage, carrots, apple in a large serving bowl.  Scatter seeds and dried fruit and drizzle some dressing.  Toss again and serve.

Chorizo & Potato Frittata

Adapted from At Home with Lynn Crawford 

Printable Recipe

Prep time: 15 minutes
Roasting time: 20 minutes
Rest time: 5 minutes

Serves 4

Ingredients:
8 large eggs
1/2 cup table cream
salt and pepper to taste
2 tbsp olive oil
2 fresh chorizo sausages, casings removed
1/2 cup red onion, thinly sliced
1 medium Yukon gold potato, thinly sliced (best if you can use a Mandolin.  Super thin slices cook faster)
1/2 cup shredded hard cheese - my first choice is Manchego, second Jack or cheddar

Directions:
1. Preheat oven to 375F/190C

2. Whisk eggs with cream in a large bowl.  Season with salt and pepper and set aside.

3. In a 10" oven proof skillet (I prefer cast iron, but any heavy bottomed will do), heat the oil and sausage meat.  Cook, breaking the sausage meat into small clumps, until browned (about 3-4 minutes).

4. Add the onion and potato slices cook, stirring frequently so potatoes don't stick, until the potato slices are fork tender (about 5 minutes).

5.  Pour the egg mixture over the sausage, potato mix and tilt the pan so that the eggs are evenly spread.  Sprinkle cheese on top.

6.  Bake in the oven until the cheese is melted and the tip of a knife stabbed in the center comes out clean (about 20 minutes.

7.  Let rest for 5 minutes before serving to really firm it up.

Roasted Cauliflower with Dried Cherries

Adapted from At Home with Lynn Crawford  

Printable Recipe

Prep time: 5-10 minutes
Roasting time: 30 minutes
Serves 4

Ingredients:
1 large head cauliflower, broken into florets
1 lemon, juice and grated zest
1 tbsp rosemary leaves, chopped
1/4 cup dried cherries, coarsely chopped (raisins, currants, cranberries, dried blueberries are other options)
2 tbsp good olive oil
2 tbsp butter, melted
1 tsp ground cumin ( was actually milder once cooked, but here's an opportunity to add any other spice or spice blend of your choice)
salt and freshly ground black pepper
Garnish: chopped fresh parsley

Directions:
1. Preheat the oven to 400F/200C and line a rimmed baking sheet with foil or parchment for easy clean up.

2. In a large bowl, toss the cauliflower with everything but the garnish.   Spread evenly on the baking sheet and roast.  Toss halfway through.  Cauliflower is ready when golden brown with crispy edges.(30-40 minutes).

Garnish with chopped parsley.  A great side with any chicken or meat dish.

Hearty Lentil Lamb Stew

Printable Recipe

Prep time: 1 hour to soak lentils, saute lamb & veg
Final Cooking time: 30 minutes - 1 hour
Serves 8

Ingredients:
2 lamb sausages, casings removed
1 tsp olive oil
8-10 cups Lamb broth (see below for home made), chicken (I just allow the soup to simmer longer to intensify the flavor) or vegetable broth
1 lb/ 450 g  Puy lentils (rinsed, and soaked in water for 1 hour and rinsed again)
2 leeks, rinsed well and finely chopped
1 cup parsnips, peeled and coarsely chopped
1 cup carrots, peeled and coarsely chopped
1 can (14oz/400ml) can fire roasted diced tomates and their juice
1 tbsp Vegetable Spice Blend from Epices de Cru
1/2 cup finely chopped fresh parsley
freshly ground black pepper and salt to taste
1-2 tbsp curry powder (optional) this time I use Trinidad curry blend from Epices de Cru

Directions:
1. In a large Dutch oven, saute small chunks of lamb sausage, browning well.  Remove from pot and set aside.

2. In the same pot, saute the leeks, carrots and parsnip over medium heat until the vegetables soften.  Return lamb chunks and juices to the pot.  Add the broth, tomatoes, lentils, fresh parsley and spices.  Bring to a boil.  Reduce heat to simmer and cook over low heat for 30 minutes - 1 hour.  You want the lentils tender.

Taste for seasoning.

Lamb broth:  total time 3 hours
Ingredients:
2 leeks,  rinsed well and finely chopped
1 cup carrots, peeled and coarsely chopped
1-2 bay leaves
2 sprigs fresh thyme
1-2lb/450g-1kg) lamb bones
5 whole peppercorns
1 large clove garlic, peeled and smashed
1 tbsp Vegetable Spice Blend from Epices de Cru
1 small bunch parsley
Water enough to fill to 1" below top of a large Dutch oven

Directions:
1 a) If you have time, roast bones, leeks, carrots and garlic in 450F/220C oven on a foil lined rimmed baking sheet sprinkled with 1 cup water until vegetables are fork tender (20 minutes or so, depending on how small you cut the carrots).

No time.. no worry...
1 b) Over medium high heat in a large Dutch oven, heat 1-2 tbsp olive oil.  Add the leeks, carrots, thyme, bay leaves and bones.  Stir occasionally until vegetables start to golden (5-7 minutes).

2.At this point to either of the above, add the peppercorns, garlic and parsley and fill with cold water to 1" below top of pot.

3. Bring to a boil over medium high heat.  Remove scum and reduce heat to medium low.  Simmer for at least 2 hours.  Remove scum as needed.  Season for flavor.

4. Pour the soup through a fine strainer or sieve, saving the broth and discarding the bones and vegetables.

Freezing broth in 2 cup portions:
Once the broth is cool, I separate and bag the broth in two cup portions in freezer proof zip lock bags.  After removing as much air as possible before sealing, I lay them flat on large rimmed cookie sheets (6 bags to a sheet) and flash freeze them (or as close to flash as a home freezer can get) and then store them like you would files in a filing cabinet.  Better than bouillon cubes or store bought broth and right at your fingertips.  

Roasted Butternut Squash Lasagna

Adapted from fineCooking and one of the best versions of lasagna ever!  I love that it can be prepared in stages even two days in advance and just popped in the oven for 30 minutes before dinner. 

Printable Recipe

Prep time, including roasting squash & garlic: 1 hour
Baking time: 25-30 minutes
Rest time: 10 minutes
Serves 6

Ingredients: 
lasagna sheets - I used purchased fresh sheets & needed 1 1/2 packages - enough for 5 layers in a 9x13 or baking pan. Or purchase dry - oven ready lasagna sheets.
Roasted squash:
1 large butternut squash, cut in half length wise & seeded
2 large cloves garlic, unpeeled but tip removed
2 sprigs fresh thyme
2 tsp extra virgin olive oil
freshly ground black pepper

Goat cheese & sage sauce: (Bechamel to the Nth degree!)
4 tbsp butter
2 sprigs fresh sage
1/4 cup all purpose flour
3 cups milk
1 1/4 cups crumbled fresh goat Feta (6oz/175g)
3/4 cup finely grated 4 cheese blend (or any combination provolone, parmesan, fontina, asiago, pecorino romano)
1/4 tsp freshly grated nutmeg
freshly ground black pepper

Breadcrumb topping:
1/2 cup panko crumbs
2 tsp fresh thyme leaves, chopped
1 tsp fresh sage leaves, chopped
2 tbsp butter, melted
1/4-1/2 cup grated cheese

Directions:
Roasting the squash & garlic: about 1 hour
1. Preheat the oven to 425F/220C and line a rimmed baking sheet with foil or parchment.

2. Place the squash, cut side up on the baking sheet.  Place one clove of garlic in each well, along with one sprig of thyme each.  Drizzle with olive oil and sprinkle with a few grindings of pepper.

3. Roast until the squash is fork tender and starts to golden.  Depending on the size of the squash, this should take 40-50 minutes.  Remove from the oven and allow to cool.  Discard the thyme sprigs.

4. In a large bowl, scoop out the squash "meat" and garlic pulp.  Mash until smooth and taste for seasoning.
This step can be prepared in advance and kept in the fridge in a sealed container for up to two days.

Preparing Goat Feta & Sage Bechamel Sauce: about 20 minutes
1. Melt butter in a medium sized sauce pan over medium heat. Add the sage sprigs and cook until the butter is fragrant and the butter turns slightly brown, but does not burn.  Discard the sage.

2. Add the flour and whisk until smooth and golden, scraping the sides (about 2 minutes).  Gradually whisk in the milk ("gradual" so there are no lumps) and cook, whisking occasionally until the sauce is thick enough to form a thin coat on the back of a spoon. (about 15 minutes).  Stir in the crumbled feta and grated cheese blend, grated nutmeg and freshly ground pepper to taste.

3. Set aside 1 1/2 cups and mix the rest of the sauce in with the squash mixture.
Best prepared on the day you are assembling the lasagna.

Preparing the topping: about 5 minutes
1. Melt the butter.

2. In a small bowl, combine the panko crumbs, melted butter, chopped sage & thyme leaves with a pinch of salt and freshly ground pepper.  Set aside.
Best prepared on the day you are assembling the lasagna.

Assembling the lasagna: about 10 minutes
1. Spread 1/2 cup prepared cheese sauce over the bottom of a 9x13" baking pan. Cover the sauce with a layer of pasta.  Spread 1 cup of squash mixture evenly over the pasta.

2. Repeat pasta layer (5 layers in total) and squash layer (4 in total).  Top layer should be pasta.

3. Spread remaining Bechamel sauce evenly over the top.

4. Sprinkle panko mixture and remaining 1/2 cup of  grated cheese evenly.
This stage can also be prepared up to 2 days ahead of time. Cover with plastic wrap and refrigerate   If so, bring to room temperature (about 1 hour) before baking.

Baking Lasagna: 
1. Preheat oven to 350F/175C (if baking same day, just reduce temperature from 425F/220C).

2. Cover room temperature lasagna with foil.  I like to spray the foil with a little olive oil Pam to keep the cheese from sticking during the baking.  Bake for 40 minutes.

3. Remove foil and continue to bake until the top is golden, panko really crunchy and some bubbling around the edges (about 15-20 minutes). Note: I insert a toothpick into the center and check to make sure it's hot when I take it out).

4. Cool for at least 10 minutes before serving.

Goes great with a mixed green salad  My Honey's new favorite vinaigrette:  Liquid Gold Tuscan Herb infused olive oil, Liquid Gold Sicilian Lemon white balsamic vinegar, crushed garlic, dollop of Kozlik's Lime & Honey mustard.

Freezes well, too.

Baked Shrimp with Fennel & Feta

Adapted from fineCooking
This is a great Tapas dish or easy supper served over rice or pasta...I like it over orzo

Printable Recipe

Prep Time: 10 minutes (longest part is peeling the shrimps)
Cooking time: 25 minutes or so
Serves: 3-4

Ingredients:
4 tbsp extra virgin olive oil
1 small fennel bulb, diced
2 large cloves garlic, finely sliced or minced (I use a microplane grater or slicer.  I love how the garlic is so thin it melts right into the dish)
1/4 cup dry white wine
1 (14oz/398ml) can of fire roasted diced tomatoes with the juice
1-2 big pinches of red chili pepper flakes
1/2 -3/4 cup panko bread crumbs
3 tbsp fresh flat leaf parsley, finely chopped
3/4 - 1 cup crumbled goat Feta
1.25-1.5lb/ 0.5-0.6kg large shrimp, peeled and deveined

Directions:
1. Preheat the oven to 425 F/220 C

2. Using a 12"/30cm oven proof skillet, heat 2 tbsp olive oil over medium heat.  Add the fennel and saute until lightly browned and soft (8-10 minutes).  Add the garlic and saute until fragrant (less than 1 minute).  Add the wine and bring to a boil.  Add the tomatoes and juice, season with red chili pepper flakes.  Toss well and heat through.  (I personally like the mixture on the dry side, so I allow it to boil down a bit).

3. Spread the mixture evenly over the bottom of the skillet.  Arrange the peeled shrimp in a single layer over the tomato fennel mixture.

4.  In a small bowl, stir in the panko, crumbled feta, parsley, 2 tbsp olive oil some pepper to taste, and stir.  Sprinkle over the shrimps.  Bake until the shrimp are cooked through (pink) and the topping is a combo of crispy panko and melted cheese. (about 15 minutes)

Apple Pear Blueberry Chutney

Tweaked from Food in Jars: Preserving in Small Batches Year-Round

 Printable Recipe 

Prep time:45 minutes 
Cooking time: 2 - 2 1/2 hours 
Preserving time: 15 minutes
Cooling time: 24 hours

Makes 5 500ml/2cups

Ingredients:
3lb/1.4kg apples(at least 8), cored, peeled and diced
2lb/900g thin skinned pears (six or so), cored and diced
3 cups dried blueberries (the book calls for dark raisins)
1 large onion, peeled and chopped
1 lemon, seeded and finely minced (I cut the lemon into chunks and then used the food processor)
2 1/2 cups apple cider vinegar
4 cups brown sugar
2 tbsp mustard seeds
3 whole cloves
2 cinnamon sticks
2 tsp red chili pepper flakes
5-6 large garlic cloves, chopped (I whizzed mine in the food processor too)
1 (3") piece of fresh ginger, peeled and finely grated

Directions:
1. Follow this basic tutorial on getting your jam jars ready and the processing steps.

2. In the meantime, combine all the ingredients in a large Dutch oven.  Stir to combine and bring to a vigorous boil over high heat.  Once the mixture is boiling, turn the heat down to medium and continue to cook, stirring often, until the mixture reduces to a thick spreadable consistency... 2 - 2 1/2 hours.

3.  Remove the jars from the sterilizing bath with tongs and emptying the water back into the pot. Turn the burner off but do not empty the pot.  (you could also sterilize by putting the jars through a dishwasher cycle or placing them in a cold oven and setting it to 300 degrees F while the chutney is "jamming", but since you need to "cook" the chutney in a water bath anyway, it just seems logical to use the basic method (step 1).

4  When the chutney is thickened, remove the cinnamon sticks and discard.   Ladle the chutney into the prepared jars using a wide mouth funnel, for quick and tidy pouring.  Leave 1/2" space from the top of the jar.  Make sure the rims are dry and clean, using a clean, damp paper towel.  Apply the lids and rings.

5. Carefully return to the sealed jars to the hot water, using tongs and making sure the jars do not touch each other and that there is at least 2" of water covering the jars.  Bring to a boil and process in the boiling water bath for 15 minutes.

6. Follow steps 5-6 in the tutorial.

This chutney is awesome served on slices of cheese on crackers (my favorite cheese for this is Brie); or in this Baked Brie, or Roasted Boneless Chicken Breasts, glaze for roasted or grilled firm fish like salmon or halibut, or as a spectacular condiment for roast chicken, turkey or pork.

Apples & Dried Cherry Honey Cake

Adapted from the Joy of Kosher Magazine

Printable Recipe

Prep time: 15 minutes
Baking time: 40-45 minutes

Serves 10 - unless you have my four year old grandson over.  He loved it so much, he had 3 helpings!

Ingredients:
1/2 cup canola or grape seed oil
1/2 cup freshly squeezed orange juice (I even used the pulp)
2 large eggs
1 cup dark honey
1 tsp pure vanilla extract
1 tsp instant coffee dissolved in 1 tsp hot water
1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg (I like to grate my own.  A whole nutmeg lasts forever and the fresh grating gives a heavenly aroma)
1/2 tsp ground ginger
1 cup shredded apples (I love MacIntosh)
1/2 - 1 cup dried cherries, coarsely chopped (raisins, currants, cranberries are other good choices)
1/2 cup pecans, coarsely chopped (optional)

Directions:
1. Preheat the oven to 350 degrees F/175 degrees C and prepare a 9x13" baking pan.  Lightly grease the sides and line with parchment paper.

2. In a large bowl, combine the oil, juice, eggs, honey, vanilla and coffee.  Whisk well.

3. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and ginger.  Add the dry mixture to the liquid until well mixed and no lumps.

4. Fold in the shredded apples, dried cherries and pecans,( if using).

5. Pour the batter into the prepared baking dish and bake for 45 minutes or until the top is golden and a toothpick test in the center of the cake comes out dry.

6. Rest on a rack in the pan until cool.  To remove from the pan, loosen around edges, place a large cutting board or bottom of a baking sheet over the top and invert.  Gently let the cake release.  Peel off the parchment and place the serving platter on top.  Flip and VOILA!  Now just cut the cake into squares for serving.

Slow Roasted Caramelized Grape & Cherry Tomatoes

So simple and so delicious!

Printable Recipe

Prep time: 5-10 minutes depending on how many tomatoes you plan on cutting in half
Roasting time: 2.5-3 hours

Ingredients:  no real measures
Cherry, grape or other small tomatoes, cut in half lengthwise
cloves large garlic, separated but not peeled, tips cut off
olive oil (grapeseed or avocado oil are other options)
pinch of sea salt
freshly ground black pepper
1 pinch -1 tsp dried herbs (optional) but I like Epices de Cru Dionysios Blend

Directions:
1. Preheat oven to 225degreesF/105degreesC

2. Line a rimmed baking sheet with foil and cover that with parchment (foil keeps the pan clean, parchment makes the tomatoes easy to remove).

3.  Easy way to slice the tomatoes in half tip from food52.

4. Place the cut tomatoes and garlic cloves in a large bowl.  Drizzle with oil, sprinkle some salt, pepper and dried herbs if using.  Toss and lay in a single layer on prepared baking sheets.  Make sure the cut side is up and that there is room between the tomatoes.

5. Bake for 2.5 to 3.5 hours in a very low oven.  They're ready when they shrivel but don't burn and most of the juices have evaporated. This gives a glorious caramelized flavour.

Fiorelli Pasta with Swiss Chard, Preserved Lemon, Garlic & Breadcrumbs

Inspired by a recipe from BonAppetit 

Printable Recipe

Prep time: 10 minutes
Cook time: 15 minutes (or until water is boiled plus 7-8 minutes for pasta)

Serves 2 (with leftovers great for frittatas or just heated up)

Ingredients:
1/2 box Fiorelli pasta (or whatever your favorite short pasta might be)
1 stick of salted butter, cut into 8 pieces
2 large cloves garlic, crushed (I actually use a fine microplane to turn my garlic into a lovely mush)
pinch or 2 of dried red pepper flakes
3/4 cup panko crumbs
zest of 1 lemon
preserved lemon rind, finely chopped ( I used 1/2 preserved lemon, rinsed well, pulp removed)
1/2 bunch Swiss Chard, main stem removed, leaves coarsely chopped
3 tbsp flat leaf parsley, finely chopped
freshly grated Parmigiana-Reggiano cheese - to your taste at serving

Directions:
1. In a large skillet melt 2 pats of butter over medium heat.  Add the garlic,a pinch of red pepper flakes and panko crumbs  and incorporate the butter.  Allow the panko to brown, stirring occasionally.  You want it to brown, not burn.  2-4 minutes.  Add the lemon zest, toss and remove from the skillet.  Allow to cool in a dish while you prepare the rest of the dish.

2.Cook pasta according to directions.  If you are using fresh pasta, it will take less time to cook than dried, so you might want to start the Swiss chard first.

3. In the same large skillet, melt the remaining butter and add the Swiss Chard.  Saute until the chard is wilted 3-5 minutes.  Add the preserved lemon and possibly another pinch of red pepper flakes.  It will look very oily, but remember, you'll be adding pasta and panko.

4. Drain the pasta when al dente and add to the Swiss Chard.  Toss well and transfer to a serving dish.  Add the panko and freshly grated cheese.  Taste for seasoning.  You might want to add some lemon juice, or more red pepper flakes.  We enjoyed it as is.

Garlicscape & Pistachio Pesto

From Epicurious and too good to NOT share here

Printable Recipe

Prep time: 5 minutes
Keeps in the fridge for a couple of weeks & at least two months in the freezer (see note at the end of the recipe)

Ingredients:
10 large garlicscapes, cut into 3" or so pieces for easy, consistent puree
1/3 cup shelled pistachios
1/3 cup Parmigiano-Reggiano cheese, coarsely grated or shredded
1/3 cup good olive oil

Directions:
1. Place everything except the olive oil in the bowl of a food processor. Cover and pulse until it starts to form a paste.  Add the olive oil through the feeding tube and continue to process for a couple of minutes.  Taste for seasoning

Note:  to freeze - lay 1 sheet of plastic wrap on a rimmed baking sheet that can fit in your freezer and scoop 1 tbsp portions of the pesto onto the plastic, leaving enough space between the portions.   Cover with another layer of plastic wrap over the portions and lightly press the plastic between portions to separately cover.  This ensures longer freezer time with less freezer burn.

Citrus & Herb Chicken Kebabs

This is another one of those impromptu "add a bit of this, bit of that" recipes

Printable Recipe

Prep time: 10 minutes
Marinade time: 30 minutes to overnight
Wooden skewer option: need to soak for at least 30 minutes
Grill time: 8-10 minutes

Ingredients:  I like to double up the recipe since cooked kebabs make for great pastas and frittatas

boneless skinless chicken breasts (figure one per person), cut into 2" chunks
Marinade:
2 long garlicscapes,  finely chopped (about 1/4 cup) No garlicscapes- use 2-3 large cloves of garlic instead
Juice & finely grated zest of 1 each - lemon, lime, orange
1 tbsp good quality olive oil
1-2 tbsp each:  finely chopped fresh herbs - this time: cilantro, mint, oregano, chives - or whatever you favor
1 long hot red chili, seeded and finely chopped (about 1 tbsp)
Vegetable choices:
whole cremini mushrooms
Sweet Spanish onion cut in wedges
Sweet red, yellow, orange peppers, seeded and cut into chunks
1 preserved lemon, cut into chunks (optional, but delicious)

Directions:
1. If you are using wooden/bamboo skewers they need to be soaked for at least 30 minutes before adding chicken and vegetables and grilling.

2. In a large bowl, whisk all the marinade ingredients together and add the chicken chunks to marinate.  30 minutes on the counter or up to overnight in the fridge.

3.  Cut the vegetables into similar shapes and add to the chicken mixture while heating the BBQ.

4. Prepare the skewers, trying to repeat the pattern.  I like to have onion wedges at each end for a crisp char.   Use all the vegetables for a last skewer.

5. Grill for 8-10 minutes, flipping the skewers every 3 minutes or so.

Citrus Spicy Grilled Shrimp

Printable Recipe

Prep time: 5 minutes
Marinating time: 20-30 minutes
Grill time: 10 minutes

Ingredients:
1 lb/450 g extra large shrimp, peeled & deveined  (21-30 count)
Marinade:
1-2 cloves garlic, crushed
Juice & zest of 1 lime, 1 lemon & 1/2 orange
1 tbsp olive oil
1 tbsp Dionysios Wild Herb Blend
2 tsp Tlalelolco Spice Blend

Large chunks of your favorite grilling vegetables like:
large mushrooms, quartered
sweet red peppers, seeded & chunked
hot red peppers, thinly sliced
red onion wedges
asparagus
young snap peas in their pods
or anything else crunchy that you love
Garnish:
fresh cilantro, chopped

Directions:
1. Combine all the marinade ingredients in a large bowl and remove half to another bowl

2. Add the shrimp to one bowl and the vegetables to the other.  Toss and allow to marinate.

3. Heat the grill and grill basket at the same time.  You want the cooking surface to be very hot - like a wok

4. Saute the vegetables, tossing occasionally until the vegetables char slightly and soften.  Then add the shrimp and toss.  Cook until the shrimp are pink (about 5 minutes).

5. Remove to a serving platter and garnish with fresh cilantro leaves.

I served it over cooked quinoa but it would be great with pasta or rice. Not to mention being great cold for a picnic lunch.

Mexican Spiced Flank Steak

Printable Recipe

Note:  I actually didn't take a photo this time, but it seems most flank steaks look alike when cooked.  This one is Argentinian Spiced Flank & and also a delicious choice.

Prep time: 5 minutes
Marinating time: 30 minutes to overnight
Grill time: 10 minutes
Resting time: 10 minutes or so

Ingredients:
1 large flank or skirt steak
Spice Rub: Note: the amounts are purely personal - I really just used my hand as a guide)
1 tbsp Mexican Oregano (regular oregano will work in a pinch, but has quite a different flavour)
1 tbsp Tlalelolco Spice Blend
1 tbsp brown sugar
1 tbsp olive oil
2 tsp sherry vinegar
1 large clove garlic, crushed

Directions:
1. Combine all the rub ingredients in a small bowl and set aside while you prepare the flank steak.

2. To prepare the flank, remove any excess fat and silvery sinew.  Lightly slash the meat - just through the outer membrane and not deeply into the meat.  Coat the meat with the rub and massage well all over.

3. If you are planning to eat today, just set the rubbed flank steak aside at room temperature while you heat up the grill.  If it's really for tomorrow... place in a large zip lock baggie and keep in the fridge.  Remember to remove 30 minutes or so before grilling.

4. Preheat the grill to high and then grill 4-5 minutes per side (less or more depending on how well done or rare you like your meat).

5. Remove from grill (remember that the meat will continue to cook while resting, so slightly under-done is preferable unless you like your meat well done).  Set on a plate or rimmed cutting board & cover with foil for 10 minutes to allow the meat to relax.

6. Slice at an angle across the grain to keep the meat tender.

Greek Style Eggplant Salad

Adapted from A La Grecque: Our Greek table

Printable Recipe

Prep time: 5 minutes
Grill/broil time: 20 minutes + depending on size & firmness of eggplant
Drain time: at least 1 hour
Last Prep time: 5 minutes

Makes 1lb/450g

Ingredients
3 large firm eggplant
2-3 large cloves garlic, finely chopped
1/2 cup fresh flat leaf parsley, finely chopped
4oz/125ml good quality extra virgin olive oil
freshly ground black pepper
4oz/125g feta cheese, crumbled
juice of 1/2-1 lemon (my addition, as I like my eggplant salad tangy)

Directions:
1. Prepare grill or preheat oven to broil with rack about 6" from top.  If using your oven, line a rimmed baking sheet with foil for easy clean up.

2.  Prick the eggplants all over with a sharp knife.  Cook until the skin is charred and the flesh soft.  Turn the eggplants occasionally.  You want it charred NOT burnt and the flesh evenly cooked through.

3. Peel the skin immediately.  The book suggests doing it under cold running water, but I chose to wear my silicone oven mitts instead.  Place the peeled eggplant in a colander and allow to drain for at least 1 hour.

4. Roughly chop the eggplant and place in a bowl with the oil, pepper, garlic and parsley and mix well.  Taste for seasoning.  This is when I add lemon juice to taste.    Fold in crumbled feta and serve.

This is a great appetizer, side dish for picnics and bbqs.

Curtis Stone's Spiced Lamb Chops

From Curtis Stone What's for Dinner?

Printable Recipe 

Prep Time: 15 minutes
Grill Time: 10 minutes
Rest Time: 10 minutes

Serves 4

Ingredients:
Gremolata (can be made a day ahead)  Leftovers make for a great salad dressing or to flavour scrambled eggs or frittatas
6 tbsp extra virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest (or finely chopped preserved lemons)
1 Tbsp finely chopped tarragon (substitution: fresh chervil or pinch of toasted, crushed aniseed)
salt and freshly ground black pepper
Lamb rub
3 tbsp olive oil
4 whole star anise, toasted* and finely ground
2 tbsp whole coriander seeds, toasted* and ground
2 tsp sweet paprika

1 frenched 8 rib rack of lamb (about 2 1/2 lb/1 kg), cut into 4 double chops

Directions:
1. Make gremolata: Combine all ingredients in a small bowl, cover and set aside.  NOTE: if you plan on preparing a day ahead, make sure you use a non-reactive bowl and allow it to come to room temperature before grilling the meat.

2.  Prepare Lamb: *To toast heat a dry skillet over medium heat and add the star anise.  Let it toast for 1 minute or so, until you get the lovely aroma.  Then add the coriander seeds and toast for another 30-60 seconds.  You want the seeds to brown, not burn.   Once the seeds are toasted, using a mortar and pestle or spice grinder, place 2 tbsp of olive oil with the ground seeds and coarsely grind everything to make a paste.

Season the lamb chops with the spice mixture.  Let it stand at room temperature while you prepare the grill.

3. Brush with a little olive oil over the spiced chops and grill, turning occasionally for 10-15 minutes, depending on how well done you like them.  An instant read thermometer, inserted horizontally should read 125F/51C for medium rare.

4. Transfer to a platter and cover for 10 minutes to allow meat to "rest"

Great served with grilled vegetables and I love Curtis' Pickled Onions.

Curtis Stone's Pickled Onions

From Curtis Stone What's for Dinner?

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes
Cooling time: 1 hour  - Can be made up to 5 days ahead, covered and refrigerated.

Serves 4

Ingredients:
1 cup dry red wine
1//2 cup red wine vinegar
1/2 cup sugar
3 whole anise
1 tsp kosher salt
1 small red onion, halved lengthwise and cut into 1/2" wedges

Directions:
1.  In a small non-reactive saucepan, bring the wine, vinegar, sugar, star anise and salt to a boil over medium heat, stirring to dissolve the sugar and salt.

2. Put the onion wedges in a small bowl and pour the hot wine mixture over.  Cover and allow to cool at room temperature (about 1 hour).

Kofta b'siniyah

The book Jerusalem: A Cookbook is stunning and the recipes are fantastic.  I didn't change a thing but I did want to share so you'd all be tempted to get the book!

Printable Recipe

Prep time:15-20 minutes  (the kofta can be prepared a day ahead!)
Cooking time: 10 minutes

Makes 18 koftas (serves 6)

Ingredients:
Tahini sauce:
2/3 cup light tahini paste
3 tbsp freshly squeezed lemon juice (I did add more as I like my tahini sauce tangy)
1/2 cup water
1 clove garlic, crushed
1/4 tsp salt
Kofta:
14oz/400g ground lamb
14oz/400g ground veal or beef
1 small onion, finely chopped
2 large cloves garlic, crushed
7 tbsp/50g toated pine nuts, coarsely chopped
1/2 cup finely chopped flat leaf parsley
1 large medium hot red chili, seeded & finely chopped (I used a small one)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
3/4 tsp grated nutmeg
1 1/2 tsp freshly ground black pepper
1 tsp salt

2 tbsp sunflower oil for frying kofta (I used canola)
2 tbsp unsalted butter or ghee (optional - just before serving)
Garnish:
toasted pine nuts
finely chopped parsley
sweet paprika

Directions:
1. Place all the kofta ingredients in a bowl and use your hands to mix well.  Shape into  long, torpedo-like fingers (about 2oz/60g each).  Press each kofta to compress and ensure each kofta is tight and keeps its shape.   Arrange on a plate and chill until you are ready to cook.  They will keep for 24 hours.  (perfect to prepare the day before for those busy days).

2. Preheat the oven to 425F/220C and line a rimmed baking sheet with foil or parchment.

3. Prepare the tahini sauce:  whisk together tahini paste, lemon juice, water, garlic and salt.  The sauce should be runnier than honey.  NOTE:  the chefs suggest adding 1-2 tbsp water if needed, but since I like my sauce tangy, I used lemon juice.  Set aside.

4. Prepare garnishes - toast pine nuts & chop the parsley and set aside.

5. Cook the kofta.  Heat the sunflower oil in a large skillet over high heat and sear the kofta on all sides.  Do this in batches if need be so they are not cramped together.  Each batch should take about 5-6 minutes until they are golden brown.   Using a slotted spatula, transfer the kofta to the baking sheet and cook for an additional 2-4 minutes.

6. Serving: Use a heat resistant/oven proof serving platter.  Spoon some tahini as a base on the platter and place the kofta over the sauce. Drizzle just a bit of the sauce over the kofta, but leave most of the meat exposed.  Turn off the oven, and place the platter in the oven for a couple of minutes just to warm the sauce.

7. Optional: If you plan on using butter or ghee, melt in a small saucepan and allow to brown a little without burning.  Spoon over kofta as soon as it comes out of the oven.

8. Scatter with pine nuts and parsley and sprinkle with a  little sweet paprika.

Great with pita and a side of cucumber and tomato salad.

Portugal & Greece Inspired Grilled Skirt Steak

There's nothing like a warm summery morning on the balcony daydreaming about trips to Greece or Portugal to inspire dinner.

Printable Recipe

Prep time: 10-15 minutes
Marinating time: 1-24 hours
Grill time: 10 minutes
Rest time: 5 minutes

Serves 4

Ingredients
1 skirt steak trimmed of silvery layer over meat
Marinade:
Juice of 1 lemon
1 tbsp good olive oil
1 large clove of garlic finely sliced (I use a micro plane slicing plane ) or crushed
1 tbsp fresh herbs (I used fresh oregano, thyme,rosemary from my window sill garden)
1/2-1 tsp Piri Piri spice blend

Directions
1. Combine all the marinade ingredients in a small bowl and set aside.

2.  Strip the skirt steak of silvery layer using a very sharp knife. It makes a tough cut into a "melt in your mouth" cut.  Make shallow slices across the grain on both sides but only deep enough to to be noticed.

3.  Use a large zip lock Baggie and place the steak flatly in it.  Pour the marinade evenly over each side & massage well.  Seal the Baggie and refrigerate until 1 hour before grilling. It should be at room temperature when you grill.

4.  Grill over high heat for 5 minutes per side

5.  Remove from grill and cover with foil for 5 minutes to relax the meat.

Great served with a simple salad.