Rhubarb-Cherry Sauce for Pork Chops

Rhubarb... I just don't know. 

We signed up for our CSA (Community Supported Agriculture) box again this year. We loved it so much last year and we ate everything, except the rhubarb. This year I was determined to try to use it up so I thought I'd make this sauce to accompany pork.  

The recipe comes from Martha Stewart.  Here's what you need:

The Perfect Storm: Spicy Rosemary BBQ Potatoes

This post comes from Matt, the Beer Baron, who is also a potato baron in his spare time. 

Just like pigs in The Simpsons, potatoes are the proverbial “magical animal” of the vegetable kingdom. From the ubiquitous French fry to the glorious pierogi, potatoes are definitely versatile and absolutely wonderful – so it came as no surprise to the Clockwatching Tart when I excitedly started thinking up recipe ideas for our little Something Blue potatoes from The Little Potato Company. 

Since I was starting with something I love so much, I decided to just roll with it and create a perfect storm of things I love: potatoes, extra virgin olive oil, fresh rosemary, hot pepper flakes, and cooking on my beloved Weber barbeque. 

To create my flavour-infused olive oil, I just took a shade over half a cup of extra virgin olive oil and got it up to a low simmer over medium heat on the stove top before adding six sprigs of fresh rosemary and two heaping teaspoons of hot pepper flakes. I let everything simmer for five minutes, then removed it from the heat and let it cool down before pouring the oil through the strainer to create a wonderfully fragrant, lightly spicy oil for the potatoes. 

Fish Tacos

We have sought out fish tacos wherever we can get them on our travels.  They're a favourite of ours, so we decided to try them at home.  These are so easy and versatile,  You can use any kind of fish and an assortment of toppings.  

For our first try, we used tilapia.  It's a very mild fish that works well on the grill.  We sprinkled the fish with taco seasoning (cumin, chili powder, garlic powder, cayenne and salt), and grilled it for about 3-4 minutes per side until firm and opaque.

Turkey Burgers

Ground turkey doesn't really work the same as beef.  Since it is so lean, it can turn out dry.  But this recipe uses veggies to keep the meat moist, juicy and flavourful.  These burgers are delicious and very healthy too!

Here's what you need for these burgers.

Spice Crusted Lamb Chops with Corn Salad

I always see these beautiful lamb chops with the long "handle" (bone) in blogs and recipe sites, but I never see them for sale in stores.  I decided to take matters into my own hands and turn a Frenched rack of lamb into lollipop chops.  

This recipe comes from Serious Eats but it was way too spicy for me as written.  I should have known when it called for half a teaspoon of cayenne pepper that something was off.  There was too much spice altogether, so I've halved the spice mix recipe and further reduced the cayenne.  You can add more if you want it super spicy.  

First, the corn salad.  You'll need:

1/4 cup apple cider vinegar

1/2 tablespoon sugar
3/4 teaspoon kosher salt
1/2 red onion, thinly sliced
1/2 cup fresh mint leaves, chopped
2 tablespoons unsalted butter
3 cups fresh corn kernels, from about 4 ears corn
Freshly ground black pepper

Soy-Ginger Flank Steak with Sweet Slaw

Grilled flank steak is easy to make and takes on the flavour of any marinade.  This recipe from Epicurious uses a soy-ginger marinade and pairs it with a sweet and spicy slaw.  Extremely refreshing and summery!

Beer-Marinated Flank Steak with Aji Sauce

Steak? Money's too tight for steak.  

We just got back from a vacation to San Diego where we feasted on sushi and tacos all week, so we’re the last people deserving of a fancy steak dinner but I saw some flank steak at the local market. It is delicious and economical if you have a little time to marinate it. And I did, so I did. 

This recipe comes from Epicurious. I made the aji sauce, which was an excellent accompaniment, easy to make and highly recommended. I skipped the guacamole though.  

Here's what you need for the steak marinade:

1 1/2 to 2 pounds flank steaksalt and pepper
1/2 tablespoon dried oregano
2 teaspoons ground cumin
1/4 cup extra-virgin olive oil

1/4 cup Worcestershire sauce
4 thinly sliced green onions
half a 12-ounce bottle dark beer

Barbecue Chicken Drumsticks

Barbecue chicken drumsticks are one of my favourite summer meals.  We actually grill them all year round.  Whenever drumsticks are on sale I buy a bunch, remove the skin, and freeze them in a marinade so they can thaw in the fridge while marinating and be ready for the grill any time.  

Let me show you a tip that changed my life.  I used to pay a premium for skinless chicken drumsticks because I found removing the skin myself to be frustrating and complicated. I was using a knife or just my fingers to cut and peel the skin off and it was a huge, slippery hassle. 

I found a tip online that is so simple it is hard to believe.  Use a paper towel to grip the skin and just peel it away.  This is a miracle and makes removing the skin so easy! (I also wear gloves but that's not necessary.) The skin is full of flavour but removing it lets the marinade penetrate the chicken more easily and drastically lowers the fat content.  

Toss the chicken drumsticks in a large freezer bag.

Then add your marinade.  My favourite marinade to use on these is a store-bought spicy Buffalo chicken wing sauce but you can marinate them any way you like. Olive oil, dijon mustard, garlic and white wine is nice.  

You can throw these in the freezer, which allows the marinade to penetrate the chicken while freezing and thawing, or leave them in the fridge overnight to marinate.

Heat your grill to medium hot.  It's a good idea to use a nonstick spray on the grill when grilling drumsticks without the skin.  

Drumsticks are much more forgiving than chicken breasts so you can err on the side of overcooking them without worrying about drying them out, according to my grill-expert husband.  Flip them when golden to cook the other side.  

When they're 5 minutes from being done, brush with spicy barbecue sauce.  My favourite is Diana's spicy barbecue sauce, which is impossible to find.  Any sauce you love will do!

Bring these in on a big platter to share.

I served them with steamed green beans and roasted cauliflower.  Delicious, summery treat that's great all year round.  

Couscous with Grilled Shrimp and Vegetables

Another winner from Epicurious.  This recipe was exceptionally delicious, fresh and pretty healthy too!

First toast 2 1/4 cups of Israeli couscous in a little oil in a pan.

My couscous mix has some lentils and orzo in it as well. Not a problem.  Toast 3-5 minutes until golden and fragrant.
Now you'll need a bit of saffron.  Whatever you do don't drop it on the floor!  This stuff is expensive.  

Mix 1/4 tsp saffron with 1 3/4 cups chicken stock and a cup of water. 

And pour it over the couscous in the pan with 1/2 tsp salt.  

Bring to a boil, cover and simmer 12 minutes until liquid is absorbed.

Then remove from heat and let stand uncovered for 10 minutes to cool to room temperature.

Meanwhile, you'll need to make a viniagrette.  

This is oregano, thyme and garlic.

Combine it with 3 tbsp red wine vinegar and some salt and pepper in a small food processor.  While the processor is running, drizzle in 1/3 cup olive oil until emulsified.  
(You can also chop and whisk this by hand if you like.)

Once the couscous has come to room temperature, stir in 2 tbsp vinaigrette.

While all this is going on, you also need to prep and grill your veggies and shrimp.  Take some wooden skewers that have been soaked in water so they don't burn.

And thread on red onion wedges.

Chop zucchini into thick slices.  Depending on the size of the zucchini and your preference, you can thread these on skewers.  We just grilled the thick slices directly on the grill.  

Toss the zucchini and onions with a bit of the vinaigrette.  

Thread shrimp onto skewers. Toss them with a bit of oil, chili flakes, salt and pepper.

The shrimp only take a few minutes on the grill. Once they're pink and opaque, they're done.

Next the zucchini will be done when it is still firm but cooked through.

The onions will take the longest.

Remove the veggies and shrimp from the skewers and toss with the remaining vinaigrette.  

Place the couscous on a plate or bowl.

And top with the grilled shrimp and veggies.  You could top this with feta or chevre, but it is delicious as is.  I loved the combination of fresh herbs and smoky grilled onions and zucchini.  This is an excellent use for garden produce and a nice, light dinner you can serve warm or at room temperature.  Try it!  

Chicken with Mango Salsa 1

In the summer, and even in the winter a lot of the time, our default meal is grilled meat with starch and veggies.  It is so simple, minimizes dishes to wash, and is relatively healthy and satisfying.  My husband has perfected grilling chicken (and most other meats I present him with), so I never have to worry about dried out chicken on the grill. Ours is always juicy and delicious. 

Normally, just grilled chicken with barbecue sauce or a spice rub is good enough, but for something a little more special, a nice mango salsa will spice up your chicken and make it a meal suitable for guests that's still easy as pie.

I have two different versions of mango salsa, so I'll start with one and share the other later in the week.  

This mango salsa starts with mangoes, hot peppers, red onion and lime.

I love  Ataulfo mangoes.  They always seem ripe and juicy, and I like the texture more than standard mangoes.  But I had one of each this time so that's what I used. The mangoes were a little over ripe but still worked great in this salsa.  

Dice the red onion.

Then dice the hot peppers. 

I used a Thai chili and a Hungarian yellow pepper. You can also use jalapeno or any hot pepper you like.
Slice the mangoes on either side of the pit.

The Ataulfo mango is buttery orange and smooth while the standard mango is yellow and a bit stringy. Then score the flesh into cubes. Don't cut all the way through the skin.  

Work the knife between the flesh and skin to slice these little cubes from the mango skin.  

If you're meticulous, chop the mango cubes to a uniform size, or just leave them in assorted sizes if you're lazy like me. 

Mix the ingredients together and squeeze fresh lime juice over all.

Serve over grilled chicken with some steamed broccoli and rice.  The fresh, spicy salsa adds a lot of flavour to a simple meal.