I can't believe I'm writing this, but I'm sort of over caprese. Shhh shhh shhh shhh. I know. I KNOW. Crazy talk. But it's true. My threshold for caprese was met, I have full caprese saturation. During the summer, and what has become that typical Los Angeles post-summer phase where it's in the 80s through November, caprese is my answer to anything. Tomatoes are at their peak in flavor and texture, basil is growing like mad, and the combination with milky mozzarella is always delicious. But always delicious can get a bit boring, and in an attempt to avoid a desert island scenario where I only eat caprese, I decided to mix it up.
Sumac, a Turkish spice, gives the eggplant a tart kick, and when combined with cumin and chili powder, this basic salad of tomatoes, basil, and feta takes a decidedly middle eastern and delicious turn.
Ingredients:
For 4-6
3 cups tomatoes, wedged or chopped into 2 inch sections
1 garlic clove, minced
2 small eggplant (net 2 cups)
1 teaspoon sumac (or lemon zest if you can't find it)
1/4 teaspoon cumin
1/4 teaspoon chili
salt and pepper
1 pita, cut into 1-2 inch pieces
1/4 cup basil, chiffonade
2 tablespoons mint, chopped
balsamic
1/2 cup olive oil, plus more for garnish
1 cup feta, cut into 1/2 inch cubes
HEIRLOOM TOMATO ROASTED EGGPLANT SALAD WITH FETA AND CRISPY PITA
GRILLING FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS
I love the smell of smoke: fireplaces, barbecues, dragons, anything that produces smoke gets my immediate attention and an obvious comment. "Smells like winter," or "Smells like summer," or "Smells like slaying season." And as much as I love eating things cooked over an open flame, I do very little cooking over an open flame myself. It's such a dad thing that I leave it to him, which means my grilled food is limited to meat and vegetables. This isn't a bad thing, but little did I know everything could be grilled. Seriously, everything.
Every Sunday during the summer my family tries to get together for dinner and some form of entertainment. My sister and I are such an awesome Cranium team that it's simply too demoralizing for the rest of my family to play. Emotions run high in the Thomas household, and bruised egos, wine, and giant dodecahedron shaped dice are a less than sportsmanlike combination. So it's apples to apples now! My dad is the only person frustrated by a game based entirely on subjective inside jokes and obscure knowledge of another person's humor, so, too bad if the winning card isironic, dad, we're still playing. Note: best moment of the night was when he put down "Joan of Arc" for "eccentric", and lost to "Cher." In the midst of arguing his case he claimed to "know" Joan of Arc, which we all assumed meant personally, and teased him for the rest of the night for knowing a 15th century saint.
Jane's Shrimp on the Barbie
My mom's shrimp share their origins with my childhood birthday cakes, sausage rolls, and a few other Aussie treats, which all derive from the same tome: The Australian Women's Weekly. Stacks of paperback cookbooks from the early 80s protrude from her cupboards, filled with ugly photography and lots of mayonnaise. And yet, with a little tweaking they produce delicious and unexpected results. These shrimp are a little sweet, a little spicy, and have that "what is this flavor?" factor. They're perfect on their own or tossed in a salad. Enjoy!
3 lbs fresh medium shrimp, peeled and deveined
1/3 cup vegetable oil
2 tablespoons of honey
2 tablespoons chili sauce (not hot sauce)
1 tablespoon lemon juice
3 large shallots, finely chopped
2 tablespoons of finely chopped parsley
2 tablespoons finely sliced green onions
1/4 teaspoon ground Chinese five spice
Combine all of the ingredients, adding the prawns last, and marinate in the fridge for one to two hours. Put the prawns onto wooden skewers, about 4 to a skewer. I submerge my skewers into water while the prawns are marinating so they don't burn on the grill. On a medium-high grill, cook the prawns until just firm, about 1 minute per side. Brush the prawns with the marinade as they cook. I usually serve about 2 skewers per person. Enjoy!
Grilled Corn with Honey, Lime, and Ancho Chili Butter
Grilled sweet corn is one of the staples of summer, and the slightly sweet and spicy butter only brings out its delicious and delicate flavor. Enjoy!
10 ears of white corn
2 tablespoons olive oil
Salt and Pepper
12 oz unsalted butter, softened
1/2 teaspoon ancho chili powder
2 1/2 teaspoons lime zest
2 teaspoons honey
Mix the butter, zest, ancho chili powder, and honey together. Salt to taste and put butter into butter dishes. I decorated mine with an extra pinch of ancho chili powder and lime zest. Set aside or refrigerate. Set your grill to high and drizzle olive oil evenly over the corn, rolling the ears to cover all sides. Sprinkle with salt and pepper, and cook until each side has a little color, about 2-3 minutes a side. Serve hot and butter with the back of a fork (it works better than a knife) and enjoy!
BBQ Sauce:
2 cups ketchup
Combine all of the ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, for 10 to 15 minutes. Transfer the sauce to a clean jar and store in your refrigerator.
BBQ Rub:
For the chicken, I am starting with a rub. This is so simple, it’s just salt, pepper, paprika, cayenne, cumin and fennel seed, but the flavors pack a punch. Mix these up, and it’s ready to go.
For the Chicken:
1 fryer chicken, broken down into 6 pieces (breast, wings, thighs + legs)
Give these a rub thoroughly with a tablespoon or two of the BBQ Rub and transfer to a plate. Take to grill.
Brush the grill with oil and immediately add the chicken, skin side down. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes to get nice, deep sears. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes.
Grill wings over direct heat, flipping often, until cooked through, about 10 minutes. At the last second, brush the chicken with the BBQ sauce, flip, and brush the other side. Transfer chicken as cooked to bowl with BBQ Sauce and turn to coat. Cover with foil.
1 large red onion (or 2 small), sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick
1 red bell pepper, sliced in half
1/2 bunch asparagus
1 ear of corn
Olive Oil
Salt and Pepper
8 oz mesclun greens
Vinaigrette:
2 tablespoons white wine vinegar
6 tablespoons olive oil
1 tablespoon shallot
1 teaspoon finely chopped parsley
1 teaspoon dijon mustard
Salt and Pepper
Heat the grill on high. Coat all of the vegetables in olive oil and sprinkle with salt and pepper. Pop on the grill and cook until they get nice and marked (about 2 minutes per side) and flip. Then, take the vegetables off heat and chop them up into 1/2 inch pieces (slice the corn kernels off the cob). In a large bowl, mix together the vegetables and lettuce, and drizzle with 1 tablespoon of vinaigrette or serve on the side for people to dress themselves.
Grilled Peaches with Lemon Mascarpone and Toasted Almonds
I've seen grilled peaches rolling around magazines before, but I've always been kind of "meh" about them. I don't know, it just never really got me going. I'd just rather have a cobbler. But this summer, just like the smoke of flaming grills, change was in the air. I bit into a ripe yellow peach at the farmers market and in that moment I knew: "This could be grilled!" I went home and immediately cranked up the grill. I threw on the peaches and before I knew it, I had all kinds of ungrillables grilling away. The smoke imparts a savory earthiness to everything laid near it. Served with lemon mascarpone and toasted almonds, these peaches are the perfect balance of brightness, nuttiness, and bursting juiciness. They're the ultimate dessert for a balmy summer night. Enjoy!
4 ripe, delicious yellow peaches, halved and pitted.
3/4 cup dark brown sugar
1/2 cup salted butter
1/2 cup blanched almonds, pulverized in the food processor
8 oz mascarpone cheese
4 oz creme fraiche
2 ounces heavy cream
2 tablespoons lemon juice
2 tablespoons lemon zest, plus more for garnish
1 teaspoon honey, if necessary
Heat your grill up to high. Blend the sugar and butter together to form a paste and smear it on over the faces of the peaches. You will probably have some left over that you can eat with a spoon.
I whipped together the mascarpone, creme fraiche, lemon zest, and lemon juice until combined. Add the heavy cream and whip a few times to incorporate. Taste, and if you would like, add the honey.
Now, Grill the peaches. I would do no more than three at a time, because they cook quickly, about 30 seconds or less. You simply want dark grill marks. Set the cooked peaches aside face up. Eat hot off the grill with the mascarpone mixture on the side, plus a sprinkling of almonds and lemon zest. You can also enjoy these peaches cold, or with ice cream.
WATERMELON TOMATO GOAT CHEESE & CHILI SALAD
Watermelon is one of my all time favorite things. Sweet and crisp, juicy but never cloying, it's quite possibly the perfect summer snack. It wasn't until recently that the whole "savory watermelon" thing occurred to me. There's pickled watermelon rind in the south, small chunks tucked away in spicy latin ceviches, and that feta salad that I've had at practically every barbecue this summer. And this is my version.
Why watermelon and cheese? Isn't that weird?
I'm glad you asked.
Yeah, it's weird, but weird in the way bacon + maple syrup is weird. It's weird, but rightly weird. It's OMG I ate the whole thing weird.
The sweet crispness of the watermelon, along with the juicy acidity of the tomatoes pairs beautifully with the goat cheese. You could pop feta in there too, basically any cheese that has a dense, chalky texture and a fresh, almost briny flavor. The salty/creamy thing in the cheese is dynamite with the watermelon, and with a subtle kick of chili, it's the perfect salty/creamy/sweet/tart/crunchy/spicy combination. Enjoy!
Vinaigrette:
Salad:
1/4 watermelon, sliced into 1/4 inch thick pieces
2 heirloom tomatoes (or 3 regular tomatoes) cut 1/4 inch thick
1/2 cup goat cheese, sliced into small chunks
1/3 cup thinly sliced shallot
1/4 basil, thinly chiffonade
2 tablespoons mint, thinly chiffonade
Combine the chilies, vinegar, olive oil, and a big pinch of salt and pepper in a small container and mix to form a vinaigrette. Put the rest of the ingredients in a large bowl and pour the vinaigrette over it. Let the bowl sit in the fridge for 1 hour, then serve. Enjoy!
GRILLED SHISITO AND PADRON PEPPERS WITH CHILI MINT SALT
Summer summer summertime! Yes, it's almost over, but shhhhh! don't tell the farmers' markets that! Maybe it's just the weather here, but white corn, cherry tomatoes, and sweet and hot peppers are just littering the stalls every Wednesday morning. I'm not a big bell pepper person and I'm not wont to munch on jalapeños, but for some reason shisito and pardon peppers hit the spot for me. They're sweet but still vegetal, and every now and then they have a kick. And who doesn't love a little bit of danger with a bar snack?
That's essentially what this dish is: bar food. Spicy and salty, it's begging to be washed down with something. And since it only takes about 10 minutes to make, everyone will be happily snacking in no time. Plus, they look gorgeous, don't they? The ombre reds and greens with the black grill marks are so vibrant and striking, no one will be able to resist at least a curious bite. Enjoy!
1 lb padron and/or shisito peppers
2 tablespoons sesame oil
Skewers
Chili Mint Salt (combine everything)
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon mint, finely chopped
1/2 teaspoon sugar
Heat grill to high. Skewer the peppers (this makes them super easy to flip on the grill) and drizzle with sesame oil. Grill for about 2-3 minutes per side, or until grill marks form. Take off the grill, and while they're still warm sprinkle with chili salt mixture. Pluck off the skewers and devour, preferably with a nice pale ale.
GRILLED CAESAR SALAD
Ok, I'm getting a little attached to my grill. Leafy greens aren't the first thing I'd think would be delicious with a bit of flame under them, but the burnt bits have a wonderful nuttiness that's quite unexpected. The texture doesn't become mushy or crispy, but slightly soft, like sauteed spinach. With crunchy grilled bread and some shavings of parm, it makes the perfect rustic accompaniment to any barbecued meat. Enjoy!
Ingredients:
PICNIC RECIPES FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS
Quick Pickled Cucumbers
MEXICAN STREET CORN
New Yorkers will recognize this as "Cafe Habana" Corn, but the popcorn-esque smell of roasted elote (Mexican corn on the cob) outside of farmer's markets, clubs at 3 a.m., or even Dodger games could very well be California's state smell (runner up is the orange groves or the bacon wrapped hot dogs). This corn is a can't miss bite for a Southern Californian. Sweet, toasted, creamy, sour, and a teensy bit spicy all at the same time. You'll be picking kernals out of your teeth and hair for days and your fingers will sting with chili and lime if you devour them like I do. Is the mess worth it? I'm writing a blog post, aren't I?
I'm sorry, I shouldn't answer a question with a question. Yes, it's TOTALLY WORTH IT. If you haven't enjoyed the bliss of blackened corn with these true Mexican flavors, well friend, get grillin'.
For 4
4 corn cobs, husked
2 tablespoons oil
1/4 cup mayonaise
1 cup queso (crumbled Mexican Cheese)
Ancho Chili Powder, to taste
1 lime, cut into wedges
Cilantro leaves, to garnish
Lightly oil the corn and grill on high heat until well marked by the grill. I love it almost burnt, but feel free to go a little lighter if you're not into that. Combine the mayo and queso together and with a spatula spread all over the corn cobs. Sprinkle the cobs with ancho chili powder and squeeze with lime (1 wedge per cob should suffice). Sprinkle with cilantro and serve warm. Dig in!
SUMMER SALAD
Summer is just the best. Such a boring thing to say, I know, but isn't it though? So in a fit of experimental laziness, I combined my favorite things about summer (stone fruit, heirloom tomatoes, and fresh herbs) in a bowl and called it a day. The result? sweet, earthy, tart goodness. The tomatoes have enough sweetness to not get overwhelmed by the fruit, and the herbs add a refreshing kick to the whole thing. It's pure summer, and a really interesting twist on a boring fruit salad.
For 2 - 4
1 large yellow peach
1 heirloom tomato (I used the pineapple variety for their color and flavor)
1 cup cherries, halved and pitter
2 tablespoons basil, chiffonade (rolled up and chopped into ribbons)
2 tablespoons cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 tablespoon lime juice
1 tablespoon agave nectar
3 tablespoons olive oil
Salt and Pepper to taste
Slice up the peach into thin slices, roughly cube the tomato into one inch chunks, and combine with the cherries in a bowl. Add the herbs. In a small lidded container or with a whisk, combine the lime juice, agave nectar, olive oil, salt and pepper until mixed together. Pour over the herbs and fruit and combine to dress. Enjoy!
MOVIE NIGHT SNACKS FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS
It's movie night! And what goes better with curling up on the couch than salty, sweet, and totally indulgent snacks? I put together some of my favorites, inspired by my family (like my dad's epic milkshakes), my friends (Christie's Law School study snack - sriracha popcorn), and the concession stand. I hope you enjoy these treats!
The egg in this recipe is totally optional (it's how my family and I enjoy our milkshakes) and if you use a safe, pasteurized egg, there shouldn't be a problem. Make sure to do what you feel is best for you and your family; there's a lot of great information out there on the handling of raw foods in general, so check out The Incredible Egg for more information.
Vanilla Milkshake
1/4 cup milk
1 1/2 cups heavy whipping cream 1 cup white sugar 1 cup packed light brown sugar 2 1/2 teaspoons salt 2 teaspoons vanilla extract 9 ounces semisweet chocolate, chopped 2 cups roughly chopped nuts (whatever your favorite are) |
FOOD FOR THOUGHT: MEXICAN INSPIRED APPETIZERS
South of the border, down Mexico way....
Now I have Patsy Cline stuck in my head, but more importantly, I have a new batch of recipes from today's episode of Food for Thought and they're all inspired by the delicious flavors of Mexico.
Growing up in Southern California meant that I grew up eating Mexican food. Every version of it too: traditional, authentic, inauthentic, fusion, Sonoran, Yucatecan, anything from the country just south of us. The flavors, combinations, and varieties of Mexican cuisine are so immense, I can always discover something new rather than turning to carne asada tacos yet again.
Some of the recipes borrow just an ingredient from the Mexican spice drawer, like the smokey hit of chipotle in my Chipotle Hummus with Blanched Vegetables, while others are inspired by traditional dishes like Roasted Salsa Verde. Either way, these are delicious as snacks or served for a group. Enjoy!
Roasted Salsa Verde
