Rib eye with a fried rice side and cumber salad
Tonight was going to be all about my favorite Summer side dish, the Quick Cucumber Pickle. And then I went and had too much fun for the rest of the meal, a non-asian fried rice and a chili-coffee-cajun rub rib-eye steak. The meal was incredible. But let’s go back to the cucumber side dish. It is SO simple. In a bowl add a sliced cucumber. I skin mine with a little green. Pour in a 1/3 mix of apple cider vinegar, white vinegar and water. Season as you like. I put in some garlic powder, Italian seasoning, a bit of cayenne. Put this in the fridge for at least two hours. The rib-eye was seasoned with a coffee-chili rub with my Cajun seasoning. But I wanted to pretend I was cooking healthy. So I decided to do a non-asian fried rice. Which I decided was a fried...
Zucchini Fritters
Ignore the chicken and the side of carrots. Tonight is about Zucchini Fritters. And, of course, cooked on the Blackstone Griddle. Ingredients1 large zucchini, grated. Salt, and drain till it is as dry as you can make it.1 large carrot, grated1 half of a medium onion, we did red2 eggsA few garlic cloves or few garlic leaves (optional)Some hot peppers, we did one jalapeno1 cup flour, we used almond flour1/4 tsp of garlic powder1/4 tsp of onion powder1/4 tsp of ground pepper1/4 tsp of turmeric powder1 tbsp of olive oil Mix well and form in a small handful and flatten on a hot griddle. Cook for about 6 minutes on a medium-high griddle. Sure, the chicken and carrots were good. But the zucchini patties were FANTASTIC. Serve with a tzatziki...
Griddle Cooked Miso Salmon and Broccoli
Still loving having some miso in the house, a little goes a long way. Tonight, two new things. My miso Salmon on the griddle…and broccoli on the griddle. I used two cloches, one to steam the broccoli and one to bring a more even heat to the salmon. Here’s the link to the salmon if you missed it before: https://www.facebook.com/share/p/y4nB4houEd6kWn3J/ The result was great. It kept me from running the kitchen broiler on a VERY hot day, and I got to try something new. I started the brocholi with a little butter and garlic, turned off the heat on that side of the griddle, and then squirted in some water under the cloche to keep it steaming. With the salmon, I griddled it for a couple minutes, flipped it, and did a couple more. Bottom line: This is a...
Chicken and Shrimp Hibachi
I’ve had my griddle for a month and a half now. I have not used my grill/smoker for a month and a half now. Sunday night: Chicken ans shrimp Habachi with brown and wild rice. The key here is the sauce. In olive oil, saute onions, then add some garlic and ginger. Heat through to bring up the flavor. Add a couple cups of low sodium soy sauce, a teaspoon od agave (some use brown sugar) lemon juice and a hint of sesame oil. I put in a dash of fish sauce too. Cook to thicken over a medium low heat for at least half an hour. Add this to EVERYTHING while cooking. I used to strain the sauce first. But why? Now I just ladle it all...
Blackened Mahi Tacos
Blackened Mahi Tacos! While I’ve written up my fish tacos before, I haven’t done blackened fish, which is the way I prefer my tacos when eating at a restaurant. And the spice/herb mix is worthy of sharing. My blackening rub (can be used with chicken too). Italian SeasoningCayenneBlack pepper (fresh ground is best)Chipolte powderCajun seasoning (the only ‘salty’ part. I use Tony’s)PaprikaGarlic powder And, of course, you want a quick hot sear, I cook mine on a medium high heat with avocado oil for just a couple minutes on each side, then let rest to cook through. On Saturday night we did ours with no carb and corn flour tortillas. Served with a yogurt-lime crema, pico de gio, guac and angel hair cabbage. The crema is a mix of plain...