Tuesday, July 31, 2007
1 1/2 Tablespoon olive oil, plus more for the grates
1 large onion (red or sweet), cut into wedges with root end attached
1 yellow squash, cut into 1/2 inch thick slices
1 zucchini, cut into 1/2 inch thick slices
1 red bell pepper, (ribs & seeds removed), cut into 2 inch wide pieces
1 yellow pepper, (ribs & seeds removed), cut into 2 inch wide pieces
1 large eggplant, cut into 1/2 inch thick slices
1 bunch of asparagus, trimmed off woody ends
1. Place vegetables in a large mixing bowl and drizzle with oil. Season with salt and pepper. 2. Working in batches if necessary, remove from bowl and arrange on preheated and oiled grill.
3. Cook, turning occasionally, until lightly browned and tender.
Saturday, July 21, 2007
Thursday, July 19, 2007
Oh how I babied it and made plans for how we would eat it. All was well until last Monday when noticed that there was a tunnle next to my baby. I picked up the watermellon and guess what I saw...
A giant whole left behind by the gopher. Damn you gopher! I am going to leave the mellon on the vine and hope that it will survive, although I have serious doubts. The good news...I saw a teeny tiny small mellon starting to grow today.
Tuesday, July 10, 2007
2/3 cups freshly squeezed orange juice
1-2 fresh jalapenos, stemmed & seeded
5 garlic cloves
1 tablespoon whole black peppercorn
1 tablespoon kosher salt
1/2 bunch cilantro
2 pounds boneless, skinless chicken breast
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large white conions, sliced
1 recipe Pico de Gallo (see recipe)
12 each small corn or flour tortillas
1. Combine 1/3 cup of the orange juice, the jalapenos, garlic, peppercorns, & salt. Puree until the peppercorns are completely crushed. Add cilantro and the remaining orange juice and puree until smooth.
2. In a glass bowl or plastic zip-lock bag, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Prepare grill. When the grill is hot, spray the grates with olive oil. Place chicken onto grill and cook until done. Remove from heat and let rest at room temperature for at least 5 minutes before slicing into strips.
4. While chicken is resting, heat saute pan with a little olive oil. When hot, add pepper and onion mixture. Cook on high heat until peppers and onions are crisp-tender. Season with salt and pepper.
Serve with corn or flour tortillas, pico de gallo & guacamole.
Pico de Gallo
1/4 cup white onion, diced
1/4 cup rough chopped cilantro
3 fresh jalapeno peppers, stemmed, seeded & roughly chopped
2 ripe medium tomatoes, diced
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lime
Combine all ingredients and stir to mix. Serve with Citrus & Herb marinated Chicken Fajitas or with your favorite tortilla chip.
Makes about 2 cups
Monday, July 2, 2007
Cherry Tomatoes breaking out of their cage and running-a-muck!
3. Growing tomatoes too close together will result in weird hybrid tomatoes due to cross-pollination.
San Marzano tomato or Jalapeno?
4. Zucchinis really don't like to be watered in the evening.
Shouldn't leaves be green?