Spiced Salt Grinder

You can read any of my recipes and see I season almost everything with kosher salt (a large pinch or 3/4 tsp), black pepper (several shakes or grinds approx. 1/4 - 1/2 tsp) and a tiny pinch or shake of red pepper flakes (1/8 tsp). What you don't know is that my pepper mill has a mixture of 3 parts black pepper and 1 part allspice berries in it. You really don't recognize the allspice, it is just a little complement to the black pepper. I decided to make a blend to use at the table in place of salt and pepper. So far it has been great on everything. It is great on beef, chicken, eggs, vegetables, rice, just everything. I love using the grinder too. I used a empty pepper grinder. Look at me I am recycling. The possibilities are endless for other blends or grinders. Any course herb or spice can be added to course salt or pepper. I look forward to more experimenting.

Spiced Salt Grinder

Makes 4-1/2 Tbsp

Ingredients

1 Tbsp black peppercorns

1 tsp all spice berries

3 Tbsp course grey salt

1/2 tsp red pepper flakes

Directions

Place peppercorns on a cutting board. Place a skillet on top; crush them by placing the heel of your hand in the skillet. You just want to break them open. Repeat with the all spice berries, crushing them open. Combine all ingredients in a bowl, mix well.  Funnel the spice blend into a spice mill or grinder. If you don’t have a mill or grinder, place mix in a coffee grinder and grind to the consistency of salt. Place mix in a salt or pepper shaker. Use wherever you use salt and pepper.

Linking to:
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Anyonita's Nibbles: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday

Grilled Caponata Salad

I love Caponata! I usually make one of Rachael Ray's recipes. The recipe is for a pasta bake but I never make the pasta. I just make the Caponata. It is delicious with grilled chicken or as a snack. I love the sweet and sour flavor combination of the olives and raisins. It goes so well with eggplant and tomatoes. This week I decided to try making it on the grill. I used the large eggplant I got at Ed Lester Farms. I wanted to serve it as a pretty plated salad so I made a dressing too. I saw on the Chew that ketchup makes a great emulsifier for salad dressings. I knew that would be perfect for this salad, it would boost both the tomato flavor and the sweetness of the salad. It works really well. The dressing was thick and did not separate for hours and hours. I grilled the eggplant in large planks to serve as the bed of the salad. I used grapes instead of raisins. This may be my favorite part. I love the sweet grilled grapes with the olives and capers. I also used celery leaves instead of grilling celery. It adds a freshness at the end with the parsley. It was a delicious and beautiful salad. I can't wait to try it out as a starter for guests. It was so much faster than sauteing all the veggies in a pot. This salad would work well as a stacked salad too. You could slice the eggplant into rounds putting a layer of veggies between the grilled rounds. Or just chop the eggplant and mix with all the other ingredients and serve as a chopped salad. I have to admit the salad is not as pretty after it has been refrigerated but it still taste delicious. I suggest setting any leftover on the counter to bring to room temperature. I liked it better that way. I hope you will try it. This salad is definitely not boring each fork full is interesting in it's own way.

Grilled Caponata Salad

Serves 8

Ingredients

1 large eggplant, sliced into 8 - 1/2” planks

1 large red bell pepper, stemmed, seeded and cut in half

1 Anaheim pepper, stemmed, seeded and cut in half

1 medium red onion, peeled and sliced in 1/2” rounds

1 pint cherry tomatoes

1 bunch red grapes on the stem

Olive oil

Kosher salt, black pepper and red pepper flakes, to taste

1/2 cup green olives, sliced

1/2 cup kalamata olives, sliced

2 Tbsp capers

1/3 cup celery leaves, chopped

1/3 cup parsley, chopped

1/4 cup Caponata Vinaigrette (recipe below)

Directions

Preheat grill to medium-high heat (10 min).

Rub eggplant, pepper halves, onion, tomatoes and grapes with olive oil. Season eggplant, pepper halves, onion and tomatoes with salt, black pepper and red pepper flakes. Place tomatoes on skewers. Place everything on the grill, grill about 5 minutes a side until tender. Remove each vegetable to a platter when they are done. Remove grapes from stem and tomatoes from skewers add to a medium bowl. Chop peppers and onions add to tomatoes and grapes. Add olives, capers, celery leaves, parsley and vinaigrette, stir to combine. To serve, place a slice of eggplant in the center of a salad plate. Drizzle with a little of the vinaigrette and top with a couple of heaping spoons of the vegetable mixture. Garnish with more celery and parsley leaves.

Caponata Vinaigrette

Makes approx. 1/2 cup

Ingredients

3 oz olive oil

1 oz Balsamic vinegar

1 anchovy, mashed into a paste

1 garlic clove, minced

1 tsp honey

1 Tbsp ketchup

1 tsp parsley, chopped

1 tsp basil, chopped

1/2 tsp oregano, chopped

Salt, black pepper and red pepper flakes, to taste

Directions

Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Friday - Eggplant
My Pinterventures: Summer Salads Party

2 Reviews: Miso Glazed Eggplant and Cheap Korean Beef

When I was at Ed Lester Farms I picked up two types of eggplant. One was a large traditional, dark purple eggplant. I planned to use it for caponata. But they also had small light purple eggplants that were labeled Chinese eggplant. I bought two of those too. I planned to make a dish dear sister has being asking me to make. Sister and all her friends love the Natsu Yaki at Sake Sushi. It is broiled eggplant with miso sauce. I decided to use the grill. I did not want to heat up the house with the broiler. I used a recipe called Miso Glazed Grilled Japanese Eggplant from Bobby Flay's Barbecue Addiction. It was delicious; it was tender, creamy and savory. Sister thought the glaze could have been a little more caramelized but the flavor was just like the restaurant version. I guess we will have to try the broiler when the temperature comes down a bit. But I think the balance of miso, mirin and sugar was just right. Great recipe!

I decided to make Cheap Korean Beef for our entrée. I found the recipe on Pinterest and have made it several times. We can all thank Elizabeth at Lizzy Writes for this recipe. It is so good; spicy, sweet and so very easy. I love the Asian barbecue flavor. I imagine this may be the first time Japanese Eggplant and Korean Beef have appeared on the same plate. I hope I haven’t broken some sort of rule but I can tell you it was really good together. I followed Elizabeth’s recipe using 3/4 teaspoon of red pepper flakes and 3/8 cup brown sugar. It was perfect for our taste but she says in her recipe you can adjust these ingredients to your liking. So spicy good! I can’t say enough about this recipe. You can whip up this recipe so fast. It is already becoming a regular menu item for me. You should really try this one.

Mushroom Chili Rellenos Tacos

Here they are the Mushroom version of Chili Rellenos Tacos. They are very good too! I am beginning to think any thing with cheese and poblano peppers would taste good. What I do like about the portabello mushrooms is that the tacos are so juicy. They border on being messy even. The mushrooms absorb the marinade and are perfect on their own. But wrap it all together and it is a great meatless meal. I can also report that they were great the next day too. It took just a minute on high in the microwave to have a great lunch. So run out and get some poblanos while they are so pretty. You have a lot of Chili Rellenos Tacos to try.

Mushroom Chili Rellenos Tacos

Serves 2

Ingredients

2 poblano peppers

2 portabello mushrooms, marinated [Click here for Marinade recipe]

1 cup Monterey Jack cheese, shredded

4 small flour tortillas

Directions

Pre-heat grill to medium-high heat for 10 minutes. Marinate mushrooms 10 minutes before ready to cook. Rub poblano peppers with a little vegetable oil. Poblanos should be left whole. Place poblanos on the grill. Grill for five minutes on each side on medium high heat. Remove poblanos and cover with plastic wrap. Grill mushrooms for 5 minutes a side. Remove from grill and slice. When poblanos are cool enough to touch, peel off the skin of poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. Place a flour tortilla on a sheet of parchment paper, place a poblano half on top. Fill poblano with 1/2 of a mushroom and 1/4 cup of cheese, fold tortilla around poblano and wrap in parchment. Place 2 parchment wrapped tacos on a microwave safe plate. Microwave 45 seconds to 1 minute until cheese has melted and tortilla is soft and warm. Serve.

Click here for the original Chili Relleno Tacos (beef and chicken) recipe.

Click here for the Shrimp Chili Relleno Tacos recipe.

Linking to:
My Turn for Us: Freedom Fridays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Food of the World: Mexico
The Lazy Gastronome: Taco Tuesday Link Party

Green Tomato Gazpacho

Mom and I drove out to Ed Lester Farms last Wednesday. Last week was the last week they would be open this year and my very first visit. I was very impressed. The farm stand is under a beautiful ancient looking oak tree. They have fashioned a wood deck to walk on and provide plenty of shade to shop under. They also play very pleasant music and have two large rockers to sit in if you need a rest. I went with the pre-conceived notion that I wanted to make gazpacho and caponata. They had everything I needed. I bought green tomatoes, cucumbers, jalapenos, two types of eggplants, red peppers, green peppers, and zucchinis. So I have a lot of cooking to do.

The first recipe I made was Green Tomato Gazpacho. I looked at lots of recipes and they called for lots of olive oil and bread. The gazpacho I usually make is a lighter recipe and uses half the olive oil of a traditional recipe and no bread. So I did some experimenting. I was very pleased with the outcome. I thought the green tomatoes would be tart compared to ripe tomatoes. They turned out to be sweet and crisp. The finished gazpacho had a great texture, sort of crunchy like pickle relish. It was also creamy tasting as if I added cream but I did not. I loved the herb combination too. I used some purple basil I have growing on the patio and I thought the color combination was beautiful. It would be a beautiful starter for summer meal. I enjoyed it as a light lunch and a mid afternoon snack. I will make this recipe again when I find green tomatoes.

Green Tomato Gazpacho

Serve 6; Makes approx. 6 cups

Ingredients

6 green tomatoes, roughly chopped

1 English cucumber, almost peeled and chopped

1 shallot, diced

1/2 jalapeno pepper, diced

2 tsp cilantro, minced and divided(1 tsp to be stirred in)

1 clove garlic, minced

1 Tbsp light agave nectar

1/4 cup extra-virgin olive oil

2 Tbsp. lime juice

1 tsp salt

1/8 tsp white pepper

1 tsp mint, minced

2 tsp basil, minced

Directions

Combine half of the first six ingredients in a blender, blend until there is room in the blender for other half of the ingredients. Blend until finely chopped and well combined. With blender running, gradually add agave, then oil; purée until a “salsa” consistency. Add lime juice, salt and pepper, blend to incorporate. Place in a large plastic or glass pitcher, stir in remaining cilantro, mint and basil. Refrigerate until chilled. 

Linking to:
My Turn for Us: Freedom Fridays
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Premeditated Leftovers: Hearth and Soul Hop
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Cucumber

Santa Fe Rice and Beans

I know of at least three versions of this dish in the frozen food section of my grocery store. I love them all and have bought them all. I have also seen a lot of recipes and even tried one or two. Below is an easy microwave recipe I developed. It is a great meatless meal for lunch or dinner. I love the creamy, cheesy topping. It is packed with great southwest flavors including green chilies. It is quick and can be frozen for future lunches. If you are feeding a family you can always put it in a large casserole and bake in the oven until hot and bubbly. This recipe does have a kick. The homemade Spicy Taco Seasoning has red pepper flakes to give it some heat. If you are not a spicy food fan you can substitute a store bought taco seasoning. But please try the Spicy Taco Seasoning with a pound of ground beef. It is delicious and not too spicy. I am working on a Taco Lettuce Wrap recipe to be shared later. In the mean time, I hope you will give this recipe a try.

Santa Fe Rice and Beans

Serves 6

Ingredients

1 cup white rice, uncooked

1 recipe Spicy Taco Seasoning Mix, recipe below

2 cup water

3/4 cup can black beans, drained and rinsed

3/4 cup can light kidney beans, drained and rinsed

1 cup can no sodium added corn, drained

1 (4 oz) can chopped green chilies, divided

1 (10 oz) can Rotel tomatoes with green chilies, original

1/2 cup light sour cream

1-1/2 cups 2% sharp cheddar cheese, shredded

Directions

In 1-1/2 quart casserole or larger combine rice, water and taco seasoning. Stir to combine. Place two paper towels between lid and casserole. Microwave on High for 5 minutes. Reduce power to 50% and microwave for 15 minutes.

Add half of the green chilies to sour cream stir to combine and set aside. Add remaining green chilies and ingredients thru Rotel tomatoes to the hot cooked rice and taco seasoning mixture. Stir to combine.

Divide into 6 portions top each portion with a sixth of sour cream mixture and 1/4 cup of cheddar cheese. Heat in microwave until cheese has melted, about 1-1/2 to 2 minutes on high. Or store in refrigerator for a quick meal. This recipe can also be frozen it reheats well.

Spicy Taco Seasoning Mix

Adapted from: Gifts in a Bag Rubs & Seasonings

Makes approx. 2 Tbsp

Ingredients

2 tsp. minced onion

1 tsp kosher salt

1 tsp chili powder

1/2 tsp cornstarch

1/2 tsp red pepper flakes, crushed

1/2 tsp minced garlic

1/4 tsp dried Mexican oregano, crushed

1/2 tsp. ground cumin

Directions

Combine all ingredients and stir until well blended. Store in an air-tight container until ready to use.

To prepare taco meat:

In a medium skillet, brown 1 pound lean ground beef or turkey over medium-high heat. Add 1/2 cup water and Spicy Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally until water is absorbed and meat mixture has thickened. Use for tacos, taco salads, burritos, enchiladas or nachos.

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party

Hot and Smoky Salsa

This is another recipe that comes to us from Texas. The original recipe used three large cans of tomatoes and made enough salsa for a small army. I adjusted the recipe to make a smaller batch. This is the salsa recipe I go to when I want something spicy or hot. It is also wonderfully smoky from the cumin. Dear sister thought it had chipotle peppers in it. I broke the news to her that it was cumin. She is not a cumin fan but really loved this salsa. I found it a really well balanced recipe. There really isn't one ingredient that shines more than the other. They all work so well together.

Hot and Smoky Salsa

Makes 4 cups

Ingredients

1/2 onion, roughly chopped

1 Serrano pepper, roughly chopped

1/3 bunch of cilantro

3/4 tsp ground cumin

1 heaping tsp kosher salt

1 tsp onion powder

1 (28 oz) can whole tomatoes

Directions

Add all ingredients except tomatoes to blender container. Drain the liquid from the tomatoes into the blender. Set tomatoes aside. Blend until ingredients are very smooth. Add the tomatoes and pulse until blended. Refrigerate until ready to use.

Note: I find this salsa is great right out of the blender. It is better once chilled. But be warned the heat of the Serrano can intensify the longer it sits in the refrigerator.

Linking to:
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party