Grill Me Something, Mister, with Salad on the Side!

Grill Me Something, Mister, with Salad on the Side!

It’s that time…. Father’s Day! To all you Dads out there, enjoy your day. To all you moms and kids old enough to know your way around a kitchen, here’s a fresh farmer’s market salad, WITH an amazing easy to put together dressing.  Trust me, it’ll be the only side dish you need to go with perfectly grilled steak, pork or chicken. I’ve included a few extra photos in the cooking instructions to show you what a scrumptious possibility this salad actually is – but before I get to it…

DADS, here’s a foolproof way to create a flavorful grilled dish.

It’s a simple technique of using a board sauce! On your cutting board, chop several cloves of garlic and use the flat side of the knife to smush (a grown up cooking term) the pieces into the board. Choose your favorite herbs like thyme and rosemary, and finely chop these on your board. Drizzle the herbs and garlic with olive oil and dot the board with pieces of butter. Sprinkle kosher salt and coarse black pepper over everything. Now, your board is ready.

Remove your cooked steak (or pork or chicken) from the grill and place it onto your board. Use tongs to flip the steak several times, coating both sides with melty, buttery, garlicky goodness. Cover the steak with aluminum foil, and let it rest in the “sauce” for several minutes. The steak will absorb the flavors of the board sauce, as well as all its juicy goodness. After 4 to 5 minutes, remove the foil and cut the steak into slices right on the board.

You can serve the steak with your favorite side dish, but for all of you Moms out there, here’s an adaptable farmer’s market salad. It’s the perfect way to utilize all the fresh ingredients you’ve piled into your basket at the market. This recipe (like most) is only an inspiration and a guideline. Use whatever veggies you have on hand, and flavor them with your favorite herbs and spices. It’s all good!

Farmers Market Salad

With Roasted Garlic Buttermilk Dressing

serves a crowd

1 hour cuisine

 

Prepare the veggies:

10 baby red potatoes, halved

2 or more tablespoons olive oil

1 or more teaspoons kosher salt

1 or more teaspoons coarse black pepper

2 tablespoons garlic scape pesto

3 bulbs garlic

1 teaspoon dried oregano

1 bunch baby carrots

1 bunch purple spring onions, green tops removed

1 red bell pepper, seeded and deveined, cut into strips

1 yellow bell pepper, seeded and deveined, cut into strips

2 beets, roasted, peeled and sliced into rounds

1 bunch radishes, tops trimmed and cut into rounds

½ cup white balsamic vinegar, plus 1 tablespoon

1 tablespoon granulated sugar, plus a smidge

1 lemon, cut in half

1 bunch haricot vert

1 pint baby tomatoes, cut in half

1 tablespoon chopped fresh parsley

For dressing:

½ cup buttermilk

½ cup sour cream

2 tablespoons fresh chives

I head red leaf lettuce, torn into large pieces

Preheat the oven to 375°. Place the baby potatoes onto a baking sheet. Drizzle with some of the olive oil, salt and pepper. Roast until the potatoes are golden, about 10 to 15 minutes. Remove the pan from the oven. Drizzle the warm potatoes with pesto and toss to coat. Cool to room temperature.

Cut the top ⅓ from the garlic bulbs. Drizzle with some of the olive oil, salt and pepper. Sprinkle with oregano and drizzle with a bit more olive oil. Place the bulbs onto a piece of aluminum foil. Wrap the foil around the garlic leaving an opening at the top of the pouch. Bake until the garlic is soft, and the cloves begin to crawl out of their skins, about 40 to 45 minutes. Cool to room temperature.

Place the carrots, onions and peppers onto a baking dish. Drizzle with some of the olive oil, salt and pepper. Roast until the veggies are just crisp tender and beginning to soften, about 5 to 10 minutes. Cool to room temperature.

Whisk ½ cup vinegar and 1 tablespoon sugar in a large bowl. Place the beets and radishes into the bowl and toss to coat. Set aside for 5 to 10 minutes. Drain the veggies from any excess liquid.

Bring a pot of water to boil over medium high heat. Squeeze the lemon and place into the pot. Add the haricot vert and blanch until just crisp tender and dark green, about 2 to 3 minutes. Transfer the beans to a bowl with ice water to stop the cooking process. Remove the green beans from the ice water bath and transfer to a dish lined with paper towels.

Place the tomatoes into a bowl. Drizzle with 1 tablespoon olive oil and 1 tablespoon white balsamic vinegar. Season with salt, pepper and a bit of granulated sugar. Toss.

Place the buttermilk and sour cream into the bowl of a food processor or into a blender. Squeeze the garlic cloves into the cream. Add in the chives and season with salt and pepper. Puree the dressing.

Line a large platter with lettuce leaves. Lay the veggies onto the lettuce in bunches. Serve the dressing on the side. You can arrange the salad several hours in advance. Cover with plastic wrap. Bring the salad to room temperature before serving.

 

3 “Most Googled” Holiday Recipes & How to Jazz ‘Em Up

3 “Most Googled” Holiday Recipes & How to Jazz ‘Em Up

 Why did the turkey cross the road…?

To get to the other sides!!!!!

Ha! Here’s another funny tidbit. The three most googled food items for this year’s Thanksgiving were Popeye’s Cajun Fried Turkey, cornbread dressing and green bean casserole. I may have to give that Cajun turkey a try, it’s obviously popular.

If you are like me, Thanksgiving is just the beginning of the seasonal turkey experience. Yes, Virginia, there is another turkey dinner coming our way on Christmas. We alternate between an old-fashioned English holiday dinner starring roast “beast”, popovers and sticky toffee pudding on Christmas eve and the turkey dinner with all the fixins’ on Christmas day.

I took some notes from those googlers and offer you my two cents on my favorite holiday sides. The really convenient part about these holiday recipes, is that you can make them the day before and bake them while your turkey rests.

Recipe #1: Easy, Old School Dressing

My dressing is passed down from my mother-in-law. It’s not cornbread, but you could easily substitute cornbread in place of dried white bread. It goes like this.

Sautee diced onions and celery in a whole bunch of butter, until soft. I mean a serious amount of butter! Pour two packages of stuffing mix into a large bowl. Pour in those buttery veggies. Stir in a can of cream of celery soup. Then stir in another one. Things should be getting pretty gooey right about now. Add two beaten eggs, then pour in enough chicken broth to bind everything together.

Now, here’s the tricky part.

Spoon half of the dressing into one side of a large baking dish that has been coated with vegetable oil spray. Stir in at least 1 cup (if not 2 cups) of golden raisins into the remaining dressing; then spoon this into the other side of the casserole. Just for good measure, douse the dressing with more chicken broth. Dot the top of the casserole with bits of butter.

Bake at 350° until the top is browned and a bit crunchy, about 30 minutes.

Tell the dressing purists to dig into the side without the raisins and invite everyone related to a Morgan to dig into the raisin side!

Recipe #2: Jorj’s Broccoli Casserole

It’s pretty old-school. I blanche broccoli florets until they are crisp-tender. Then I make a white sauce starting with butter and flour, adding whole milk and a gentle seasoning of salt, pepper and nutmeg. I add a bunch of sharp cheddar cheese and pour this over the broccoli. Before baking, I douse the top with fried onions (as an ode to that other green casserole).

Recipe #3: Straight Up Roasted Veggies

I blanched some Brussels sprouts until crisp tender and then placed them in a large bowl. I added cubes of butternut squash, sweet potato, zucchini and the tops of thick asparagus spears. I doused these with vegetable oil, salt, pepper and a generous amount of Tuscan seasoning – but you can add practically any spice and still have your veggies come out delish.

Spread the veggies onto a baking sheet and roast at 425°for about 20 minutes and you have another side dish.

Give These Recipes as a Gift This X-mas

You can find the recipes for my herb roasted turkey, gravy, mashed potatoes, and pumpkin pie in my first book, At Home in the Kitchen which is still available almost 20 years after it was first published! Or email me at jorj@jorj.com if you need a refresher.

Whether your holiday dinner includes a turkey, a roast, seven fishes or some stuffed shells, remember to linger a little with the hostess after the meal is over. You needn’t jump up from the table to see the game score, clear the dishes, or trudge to the easy chair for a nap. Take it from me, your host will enjoy the day more, if you, her treasured friends and family just sit a little while longer.