Tag Archives: garlic

Grilled Tuna “Tacos” with Green Salsa Sauce

Another use for versatile and reasonably priced tuna steaks!  This was a tuna steak that was seasoned in taco spices, grilled, shredded, and placed on a lettuce leaf taco.  Late summer tomatillos led to a fresh green salsa type sauce on top and sauteed fajita veggies brought together the many tastes from a similar family that don’t usually overlap.

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Thyme Pork Chops with Grilled Havarti and Kale

A few things are going on here (1) squeezing in mild autumn grilling, (2) using CSA thyme and kale, and (3) grilling cheese for the first time though I have wanted to for quite a while.  I got some bone in pork chops in order to use some thyme that was nearing its end and also my mom gave me a package of havarti grilling cheese.  Throw in some CSA kale and another fall themed meal easily came together!

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Grilled Turkey Breast with Bacon Blanket

What exactly am I looking at you ask?  This is obviously a turkey breast on an indirect heat charcoal grill with a blanket woven of bacon on top of it.  Obviously.  I wanted to squeeze in some good grilling as the season was about to close and a cheap turkey breast from Wholey’s (about $14 for this 8 pound double breast) offered a great opportunity.  I have made this before by roasting the turkey and have indirect heat grilled a whole turkey, so the bacon was what differentiated this post from the others.

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Grilled Roasemary Pork Loin with Apple Cider Au Jus and French Breakfast Radishes

I had a pork loin and some rosemary which is a combo that I fancy and also wanted to grill it while the weather was still so mild.  We also had some French breakfast radishes which I had never seen before to my knowing.  I kept the pork on the upper shelf of the grill and it seared and charred well while not cooking to quickly and drying out.  The radishes were sauteed and cheesed.  Sticking with the fall theme, I cooked down an apple cider sauce that was used like a dipping au jus.

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Street Style Chicken on a Stick with Teryaki Bourbon Glaze

I had a hankering for Chinese street style chicken on a stick and decided to expand and make my own glaze.  I have used Soy Vay brand teriyaki sauce before but wanted to make my own and make it spicier and alcoholier.  These are boneless skinless chicken thighs with my improvised recipe of a bourbon teriyaki glaze.

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Chinese Style Shrimp in Garlic Sauce

There’s something fun and extra challenging about recreating favorite Chinese food takeout dishes at home. Maybe it’s the extra difficulty of trying to find and choose the ingredients from the shelves of the Asian market or maybe it’s because of the exotic nature of some of the ingredients. Either way the end result is great- Chinese food from your own kitchen. Yum!

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Roasted Tomatillo Salsa Verde

This is another quick post of an easy summer recipe that utilizes items fresh from the garden.  The jalapenos and cilantro were from our garden and this is simply a combination of fresh ingredients.

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REAL Tuna Noodle Casserole

Tuna noodle casserole is an American classic consisting of canned tuna, cream of mushroom soup, and sometimes green beans and other ingredients.  What made this REAL tuna noodle casserole was the use of grilled tuna steaks.  It still contained canned cream of mushroom soup and also green beans, garlic, and locally grown shiitake mushrooms from our CSA.

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Seared Tuna Stir Fry

I was trying to think of a way to diversify our meal ideas and different ways to use seared tuna.  The final decision was to marinate and sear the tuna on the grill and place it on top of stir fried veggies, both with an Asian emphasis.  Both parts of the dish were good alone and worked really well together.

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Feta and Spinach Turkey Burgers with Roasted Red Pepper Mayo

Many different elements came together both in and on the burgers.  There was garlic sauteed spinach, fresh feta, and jalapenos in the burgers and a roasted red pepper mayo spread on the fresh baked buns.  We did not make the buns, but got them in the Strip District where we get most of our cooking supplies.  These were made the same night as Roasted Red Pepper Bisque and I kept a bit of the peppers aside for the mayo spread.

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