Tomato Crumble

Last Year's Post: Smoky Peanut Mole with Pork Tenderloin
Two Years Ago:  Chicken Pasta Salad with Fresh Herbs and Corn
More Tomato Recipes: The Best Salsa Ever, Gazpacho, Tomato Olive Melts, Roasted Tomatoes

The very idea of a tomato crumble is intriguing, don't you think?  Most of us are familiar with fruit crumbles that are mixed with sugar and topped with a sweet streusel before baking.  In this version, ripe tomatoes are tossed with herbs and topped with a savory breadcrumb-parmesan-pine nut mixture before baking.  I made a trip to my local farmer's market this week and found beautiful tomatoes and herbs so I immediately thought of this recipe.

I first tasted it when The Lawyer's sister Marne made it for a family gathering.  It really caught my attention because baking intensifies the tomatoes' flavor and melds it with the herbs so it literally explodes with flavor.  It makes a lot so it's great for family gatherings or pot luck dinners but I would also encourage you to make it any night as a side dish to go with grilled steak, chicken, lamb, or even halibut or swordfish.  I served it with seared tuna and fresh corn on the cob and it was a total feast just for the two of us. It would also make a great vegetarian dish with the addition of a little tofu and served over rice or couscous. Leftovers?  Excellent!  Here are just a few of the many ways you can use them.

• Toss with hot cooked pasta for dinner, or cooked and cooled pasta for a salad.  Add any other leftovers or cheese of choice.
• Use as a filling for an omelet.
• Use as a topping for toasted french bread slices along with some black olives to make bruschetta.
• Make a tart or quiche using the tomatoes as a main ingredient.
• Pizza!
• Layer on french bread with sliced zucchini and other favorite vegetables; top with a slice of mozzarella and broil until browned for an open-face veggie melt.
• Re-warm gently and use as a chunky topping for meat.
• Make a contemporary twist on a BLT by using the baked tomatoes in place of fresh and arugula in place of lettuce along with bacon, then grill on a griddle or panini press until warm and crisp.
• Top baked potatoes with the tomatoes and a little sour cream for stuffed baked potatoes.
• Add to a breakfast sandwich with eggs and cheese on an English Muffin.

You get the idea.  Leftovers are like gold in this case.

The crumble is very easy to make.  You start by coring the tomatoes and cutting them in half, then gently squeezing them and poking out the seeds with your fingers.  I also removed the lighter-colored, more dense pieces connected to the seeds.  Here's a visual to show you what I removed.

Then you cut the tomatoes into chunks and let them drain 20 minutes in a colander to remove some of their water.

They'll still release water when they bake, which is no big deal - just use a slotted spoon to serve the tomatoes if you don't want as much liquid.  But I would definitely save the liquid with your leftovers, so you can use it depending on the next dish you make.

While the tomatoes drain you prepare the breadcrumb-parmesan-pine nut and butter topping.  Although the recipe calls for fresh breadcrumbs, I think using panko crumbs would work equally well and might even be a little crunchier.  After the tomatoes drain you simply place them in the baking dish, sprinkle in the herbs and toss them around, then top with the breadcrumb mixture and bake.  It's a great and different way to use some of the fresh tomatoes from your garden or the farmers market at this time of the year.

printable recipe

Tomato Crumble
Serves 6 to 8

Olive oil
2 1/2 to 3 lb. summer tomatoes
3 tablespoons chopped fresh basil, plus sprigs for garnish (optional)
1 tablespoon chopped fresh rosemary, plus sprigs for garnish (optional)

1 teaspoon salt
Freshly ground black pepper
3/4 cup fresh bread crumbs, made from day-old peasant white bread, including the crust
3/4 cup grated Parmesan cheese, preferably Parmigiano Reggiano
1/2 cup pine nuts
6 tablespoons unsalted butter, melted

Arrange a rack at center position and preheat oven to 375 degrees. Oil a shallow 2-quart baking dish and set aside.

Stem tomatoes, then halve horizontally. Squeeze halves lightly to extract juice, then scoop out seeds. Cut into 1-inch chunks and drain chunks in a colander for 20 minutes. (The amount of liquid that drains from the tomatoes will vary depending on the variety of tomato.)

Spread the tomato chunks in the baking dish. Add the basil, rosemary, salt and several grinds of black pepper, and toss.

Mix together the bread crumbs, Parmesan cheese and pine nuts in a large bowl. Add the butter and mix well with your hands until mixture is crumbly. Spread the mixture on top of the tomatoes.

Bake the tomato crumble until the topping is crisp and slightly browned and juices are bubbling, 30 to 35 minutes. Remove from the oven. Do not worry if there is liquid in the pan; you can spoon it out or leave as is. (The crumble can be prepared 3 hours ahead. Cool and leave at room temperature. Reheat in a preheated 350-degree oven until warm, about 15 minutes or longer.)

Garnish the center of the crumble with fresh basil and rosemary sprigs (optional).

Healthy Homemade Spaghetti and Meatballs

If you'd like to receive notification of future Cracked Pepper posts you can sign up at left. I typically post once per week. Last Year's Post: Pumpkin Spice Pancakes

There are few meals that are more comforting than spaghetti and meatballs.  But why take the time to make it from scratch?  The over-riding reason for me is because you can control the fat and sodium while customizing the recipes to your taste.  Both of these recipes - the meatballs and the sauce - are healthy versions but still full of flavor.  In particular, the meatballs are made with chicken and turkey sausage and then baked before putting them in the sauce.  They're tender and delicious and would make a great meatball sub, or made in a smaller-sized version they're great in soups or as appetizers with a dipping sauce.  Before discovering this recipe we had previously bought frozen turkey meatballs that we liked, but they're very high in sodium.  I actually like this recipe better because the meatballs have more flavor and aren't as dense in addition to being lower in sodium.  If you like spicy food you could always substitute hot Italian sausage for the mild version called for in the recipe.

This is a good weekend project because the sauce takes a while to cook.  Make the meatballs while the sauce is cooking and freeze them for later. Tip: if you freeze them on a pan or rack before putting them in a freezer bag, they don't stick together and you can take out as many as you want.  You don't even have to thaw the meatballs - just drop them in a pan of sauce and they'll be nice and hot when the sauce is heated.

Both recipes make a lot so you'll have quite a few meals or you can hold a big family gathering.  The sauce is versatile and can be used in all kinds of recipes - lasagna, baked pasta dishes, chicken parmigiana, etc.

I always use low-sodium versions of canned tomato products whenever possible to keep the sodium content down, and I also like to use one can of fire-roasted tomatoes in this recipe to give it a little extra flavor and because I like the little black flecks.  It's a good basic recipe that you can vary by increasing or decreasing the spices.  Freeze the sauce in several meal-sized containers that you can later thaw and add olives, mushrooms, or whatever you want for that meal.

When I was a kid we didn't go to restaurants because we were "too young to behave properly in  a public restaurant".  Seems like a quaint idea today, doesn't it?  Anyway, take-out was the alternative and spaghetti was the first restaurant take-out food we had, so that fact alone made it incredibly exotic to me.  (Our family isn't Italian and my mother never made spaghetti at home.)  Even today spaghetti is a fun meal to me.  Make it from scratch for (or maybe even with) your family and it will be special for you too.

click here for a printable recipe version

Spaghetti and Meatballs

Makes 9 cups of sauce and 20 – 30 meatballs depending on size

For the meatballs:

¾ lb ground chicken
½ lb chicken or turkey Italian sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (two cloves)
3 tablespoons chopped fresh parsley leaves
¼ cup freshly grated Romano cheese
¼ freshly grated Parmesan, plus more for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Salt and pepper

 For the sauce:

1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon sugar
½ cup dry red wine
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ dried basil
½ teaspoon black pepper
¼ teaspoon crushed red pepper
6 garlic cloves, minced
2 (28 oz) cans crushed tomatoes, undrained
2 (14.5 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce

Hot cooked pasta

To Prepare the Meatballs:

Preheat the oven to 350d. Line a sheet pan with parchment paper. Place the ground chicken, sausage, bread crumbs, garlic, parsley, Romano, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently but thoroughly with your hands (plastic gloves are helpful).  Make any size meatballs you want, rolling them gently in your hands to make a smooth ball, and place on the parchment-lined pan.  Bake for 30 minutes until cooked through and lightly browned.  Set aside to serve with spaghetti sauce or freeze for later.  To freeze:  wait until the meatballs are thoroughly cool, then place the entire pan in the freezer until the meatballs are solid.  Remove the meatballs from the pan and place in a zip lock bag; freeze.  To reheat, place frozen meatballs into sauce and heat on medium for approximately 15 minutes.

To prepare the sauce:

Heat oil in a large Dutch oven over medium heat; add onion and sugar.  Cook 5 minutes until softened, stirring occasionally.  Stir in wine; cook 1 minute.  Add remaining ingredients, bring to a boil.  Reduce heat, cover and simmer 1½ - 2 hours, stirring occasionally.

Serve meatballs and sauce over hot cooked pasta with additional Parmesan on top.

Spinach, Blueberry & Goat Cheese Salad

Last Year's Post: Grilled Cheese with Pesto, Spinach and Avocado

Summer is such a wonderful opportunity for those of us who are trying to eat healthy.  Fresh fruits and vegetables are abundant, beautiful and cheap, and fresh salads seem so appealing.  But it's easy to get into a salad rut and start to get bored, which is never good.  Life is too short and calories are too precious to be bored with what you eat. (Although I do know an elite ultra-marathon athlete who regards food as fuel and eats pretty much the same thing each day, which I can't even imagine.  He's been known to do a 135 mile bike ultra-marathon in the middle of winter at temperatures down to -30 degrees, which I also can't imagine.)

I always think that if I'm not excited about what I'm going to eat then something is wrong, which is why I tend to post a lot of different salad recipes such as The Perfect Little Summer Salad, Chicken Salad with Fruits and Peppadews, Wild Rice Salad, Summer Salad with Cheese, Fruit and Nuts, Farro, Kale & Smoked Mozzarella Salad, and French Chicken Salad among others.  I'm always looking for new salad recipes and was very excited when I found a new one for spinach salad with fresh blueberries, goat cheese, cucumber, and edamame.  What an interesting and refreshing combination!  Not only is it beautiful, but very healthy as well with  no less than three superfoods - spinach, blueberries and edamame.

The original recipe was vegetarian but it's easily made into a main dish by the addition of crumbled bacon or cooked chicken, turkey, pork or duck so it's a great opportunity to customize the salad to your tastes or use up leftover cooked meat.  You can further customize it by changing the cheese from goat to blue cheese or fontina or any other cheese you like.

I think I'm usually pretty good at envisioning what a recipe will taste like, but this one surprised me.  Not the main ingredients of the salad, but the salad dressing - it has a touch of Dijon mustard that I hadn't really focused on prior to trying the recipe.  If I had, I would've been skeptical that a mustard vinaigrette would somehow magically tie all the ingredients together including the blueberries, but it does.  Try it yourself and see if you agree.

The only ingredients in the salad that are cooked are the meat and the edamame, so if you plan ahead for those two items (or head to the salad bar - my local salad bar carries edamame and numerous meat items) the rest of the salad can come together in literally just a few minutes. It's a great no-cook alternative for a hot summer day.

Spinach, Blueberry & Goat Cheese Salad

Serves 4

For the dressing:

2 teaspoons Dijon mustard

Juice of 1/2 lemon

1 teaspoon sugar

2 tablespoons sherry vinegar

1/4 cup olive oil

Salt and pepper

For the salad:

1 package pre-washed spinach

1 1/2 cups fresh blueberries

1 cup chopped seedless cucumber

1 cup cooked edamame

1 cup crumbled goat cheese

1 cup chopped cooked chicken (or crumbled bacon or other meat)

 In a small bowl combine mustard, lemon juice, sugar, vinegar and a pinch of salt and pepper.  Slowly drizzle in olive oil while whisking until dressing comes together and sugar is dissolved.

Place spinach leaves in large bowl. Add blueberries, cucumber, edamame, goat cheese and chicken.  Add the salad dressing, toss to combine, and serve.

Chicken Curry

Last Year's Post: Farm Stand Salad

Indian food has not been one of my favorites, so I have absolutely no idea why I decided to try this recipe in the first place ten years ago.  The reason why I remember how long it's been is because The Lawyer and I were in the process of a corporate move to Louisville, KY.  He had gone ahead to begin work and I stayed for a period of months in a small apartment in Minneapolis which didn't really give me much creative outlet for my cooking obsession.  I spent my spare time dreaming about all the great new recipes we would prepare when I finally arrived in Louisville.  Unfortunately, I decided that we needed to make a brand-new recipe the very day I arrived.  I also decided for some reason that all the boxes need to be unpacked in one weekend.  The two decisions collided, and not in a good way.

By the end of the first day of unpacking boxes we were both exhausted, but I had reached that point where you're so tired that you become unreasonably stubborn.  (Or at least I do.  Well, some would say I'm always unreasonably stubborn and that it's just a matter of degree.)  The Lawyer tried to talk me into going to a restaurant or at least ordering a pizza, but NO - I was going to make this recipe come hell or high water.  It's not hard, but a brand-new recipe is not a great idea for one of those nights. I don't recall most of the actual preparation but even through a haze of exhaustion I clearly remember how great it tasted. 

I always thought of Indian food as being heavy and fiery hot, but this dish is very light and fresh-tasting and has warmth from the spices rather than heat.   If you're new to Indian food this is a good introduction.  And it's fun to make because you can see and smell all the individual spices that go into making the overall complex flavor and can adjust them up or down to your taste the next time.  It's much more interesting and instructive than just buying a jar of curry powder and dumping it in.  My guess is that it was the homemade spice mix that attracted me in the first place.

The one fact you do need to come to grips with is that you need quite a number of spices.  Hopefully you already have many of them in your cupboard.  For the rest, I always recommend Penzeys (your local store or online www.penzeys.com) for the widest variety of fresh and inexpensive spices.  And remember, even after buying several spices this meal will still be cheaper than if you went to a restaurant.

The preparation is really pretty straight forward - coat chicken cubes in your homemade spice mix and brown, then remove.

Add onions, ginger and garlic to the pan and cook, then add some more spices - cardamom, bay leaf and cinnamon. I wrap them in cheesecloth and tie with kitchen string so they're easier to fish out later (you can find cheesecloth in some grocery stores and most kitchen supply stores).

Add tomatoes and the chicken pieces and simmer, then add a little yogurt, raisins and some cilantro.

Garnish with toasted sliced almonds and serve with basmati rice.  Don't skip the almonds - they're an important component for both flavor and crunch.

Not at all hard, but I do recommend trying it some day when you're not feeling unreasonably stubborn.

printable recipe

Chicken Curry

Serves 4-6

2 ½ teaspoons whole coriander seeds

2 teaspoons whole cumin seeds

1/8 teaspoon crushed red pepper flakes

½ teaspoon turmeric

½ teaspoon ground ginger

Pinch of ground cloves

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 boneless skinless chicken breasts, cut into 1 1/2 “cubes

2 tablespoons peanut oil

2 tablespoons fresh ginger, minced

1 large garlic clove, minced

1 large or two medium onions, halved and thinly sliced

2 whole cinnamon sticks, about 3” long

1 bay leaf

3 green cardamom pods

4 cups whole canned tomatoes with juices

1 ½ cups low-sodium chicken broth

¼ cup plain yogurt

¾ cup golden raisins, roughly chopped

½ cup chopped fresh cilantro

Sliced almonds, toasted, for garnish

Hot cooked basmati rice

Special equipment needed: 

spice grinder

cheesecloth and kitchen string, for tying spice bundle

In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.  Transfer to spice grinder, add crushed red pepper flakes, and grind to a powder.  Place in a large zip top bag, and add turmeric, ginger, cloves, salt and black pepper.  Add chicken and toss to coat.

Heat peanut oil in a large pot over medium-high heat.  Add chicken, cooking until browned, 3 to 5 minutes.  Remove chicken and set aside.

Reduce heat and add ginger, garlic and onions.  Cook until softened and browned, 8 to 10 minutes.  Meanwhile, place cinnamon sticks, bay leaf and cardamom pods in a square of cheesecloth and tie with kitchen string.  When the onions are brown add the spice bundle and cook for an additional 10 minutes, making sure the spice bundle is covered with onions.  Add the tomatoes and roughly crush with a potato masher or snip with a kitchen scissors.  Add the chicken stock and browned chicken and raise the heat to medium high.  Cook until the liquid is somewhat reduced, about 15 minutes.  Reduce heat to low and stir in yogurt and raisins.  Cook until warmed through, then add cilantro.  Taste and adjust salt and pepper.

Serve with basmati rice and garnish with toasted almonds.

Shrimp Fried Rice

Last Year's Post: Tomatoes!

A couple of years ago we traveled to China because we wanted to see their culture while it's in rapid growth mode as they transition to capitalism.  The pace and scope of their growth is absolutely staggering.  For example, it's a really big deal when an American city has a new skyscraper of 75 or more floors being built, but there must have been over 100 skyscrapers under construction in Beijing alone.  We were on a tour and our guide proudly told us the public restrooms had been greatly improved in preparation for the Beijing Olympics, which had occurred the previous year.  Hoo boy.  All I can say is that I'm glad we didn't go before the Olympics.  All meals were provided on the tour, and dinners were inevitably what I came to term "spinner dinners" because they consisted of multiple dishes served family-style on a large Lazy Susan in the center of the table.  Some things we could identify, and some we couldn't.  When asked what any particular unidentifiable dish was, the answer (in very limited English) was usually "chicken".  Right.  Anyway, there was always a huge bowl of white rice but never any fried rice, which led me to believe fried rice may be more of an American Chinese food tradition.

I think fried rice is something most people like but would regard as somewhat of a guilty pleasure.  It is, after all, typically fried in copious amounts of oil.  The good news is that you can make it at home and cut down on the oil and sodium while amping up the fresh veggies to make it healthier and just as good as any restaurant.  The other advantage of making it rather than buying it is that you can use up any leftover meat or vegetables you have on hand, or take advantage of whatever is in peak season at the farmer's market.  The end result either way will be much more fresh and appealing than takeout.

One of the unique garnishes that I've discovered for fried rice is shredded radishes, lightly seasoned with vinegar.  The peppery tart flavor and beautiful color are a wonderful contrast to the rice.  Although they're not essential to the dish, I would really encourage you to give the radishes a try.  It makes the dish kind of special.

There are only two key things that you need to know about making fried rice successfully, and they both involve the rice.  First, the rice must be cooked and be completely cold before you start cooking, so plan in advance and cook it the day (or morning) before you plan to serve it.  If it's not cold, the grains stick together and become a big lumpy mess.  The second tip is to spread the rice in the pan, press it down, and let it cook for a while to get a little crispy before stirring it. This is not stir-frying where your utensils and the food are in constant motion - that part comes later when you add the other ingredients.  You want the rice to have some crispy bits for flavor as well as texture.

I started with some beautiful raw shrimp but chicken, pork, duck, or any other meat would also work.  I like medium-sized shrimp for this dish because they're just the right size to pop whole into your mouth after removing the tail.

For the vegetables, I chose a combination of regular peas, sugar snap peas, and snow peas but you could use literally any vegetables you like.

The vegetables are briefly blanched in boiling water, then shocked in ice water to stop the cooking process.

The shrimp and eggs are cooked and removed from the pan, then the rice is added.

After the rice is cooked all the other ingredients and sauce are added to the pan and stir-fried until hot.  Yum.

printable recipe

Shrimp Fried Rice

Serves 4

1 cup thawed frozen peas

1 cup sugar snap or snow peas (or a combination), ends trimmed

2 eggs, beaten

Salt and pepper

3 tablespoons vegetable oil, divided

1 cup finely chopped yellow onion

½ lb peeled and deveined medium raw shrimp (31-40 per pound)

2 garlic cloves, minced

2 teaspoons grated fresh ginger

3 cups cooked and cooled brown or white rice (approximately 1 cup uncooked)

1 cup coarsely shredded radishes (about 5 large)

1 tablespoon rice vinegar

3 tablespoons low-sodium soy sauce (plus more to pass at the table)

2 teaspoons toasted sesame oil

Blanch the thawed peas and sugar snap or snow peas by dropping in boiling water for 30 seconds, then drain and immediately submerge in ice water.  Drain again.  Cut the sugar snaps or snow peas into ½ inch pieces.  Set aside.

Heat a large non-stick skillet over medium-high heat, then add one tablespoon of oil.  Add a pinch of salt and pepper to the beaten eggs, then add them to the pan and swirl to coat.  Cook for 30 to 45 seconds, then turn the eggs over and cook for another 10 seconds.  Remove from the pan and set aside.

Add ½ tablespoon of oil to the pan, then add the onion.  Reduce heat to medium and cook, stirring occasionally, for 2 minutes.  Add the shrimp and cook, stirring, until almost cooked through, another 3 to 5 minutes.  Add the garlic and ginger and cook, stirring, for 1 minute. Transfer the mixture to a bowl and return the skillet to the heat.

Add the remaining 1 ½ tablespoons of oil to the skillet, then add the rice, pressing it flat with the back of a nonstick pan-safe spatula.  Cook until the rice is slightly crispy, turning it over with the spatula, about 8 to 10 minutes.

While the rice is cooking, combine the radishes and vinegar in a small bowl.  In a second small bowl, combine the soy sauce and sesame oil.  Chop the egg and add it along with the peas and sugar snap or snow peas to the bowl with the shrimp.

When the rice is nicely crisped, add the contents of the shrimp bowl and the soy sauce mixture to the skillet and cook, stirring, until the mixture is heated through.  Serve in bowls and top with radishes.

Serve with extra soy sauce on the side.

Grilled Salmon with Lemon Salsa

Last Year's Post:  Grilled Chicken, Mushroom and Bok Choy Kebabs

I'm always looking for new salmon recipes because it's so good for you, it's readily available, reasonably inexpensive, and we really like it.  I ran across two very similar recipes lately for grilled anchovies with lemon salsa.  We're not great anchovies fans but I reasoned that the lemon salsa, which sounded very intriguing, would go with any fish with a relatively high oil content.  (I don't know, maybe anchovies don't have a high oil content when they're fresh.  They certainly do by the time they hit the can.)  Anyway, I immediately thought of salmon, although I think this salsa would also complement swordfish or tuna.

The fresh lemon salsa has very bright and tart flavors that balance the rich meaty fish beautifully, especially when the salmon is grilled so it has that extra smoky edge.  In addition to lemon, the salsa contains red onion, red chile, mint and cilantro - totally different from your more typical tomato salsa or even the relatively common mango salsa.

This recipe is very simple, quick and easy - perfect for a spring or summer evening of grilling.  Use mint and cilantro from your garden or from the farmers market if you can - it's fresher and cheaper than the herbs in the grocery store.  By the way, have you ever thought of growing mint?  My only caution is not to plant it directly in your garden - plant it in a pot instead, then you can bury the pot in the garden if you want.  The reason is that mint is incredibly aggressive and will be all over everywhere in short order at which point it's very hard to get rid of.  (Another one of those life lessons learned along the way.)  In a salsa filled with big flavors, mint will be the biggest so use it sparingly.

The only part of the recipe you may not be familiar with is how to supreme the lemons. "To supreme" lemons or any other citrus simply means removing the rind and cutting the segments away from the membranes as opposed to pulling apart the segments with membranes intact.  Here's a step by step visual.  Start with a lemon (or other citrus).

Cut the rind (including all the pith) off with a sharp knife.  Try not to cut away too much of the inside of the lemon at the same time.

Then hold the lemon in your hand over a bowl, and carefully cut between the membranes, making v-shaped cuts to release the segments into the bowl.  (I say "carefully" because remember that it's your hand that's involved, after all.)

When you're done cutting the segments, squeeze any remaining juice into the bowl and discard the pulp.  Pick the seeds out of the segments. Many recipes use the whole segments but I preferred to cut them in half for this salsa.

You can prep the salsa ingredients in advance (except I wouldn't chop the herbs until right before serving) but don't combine the salsa until shortly before serving or the lemon dulls the red onion and red pepper too much.

Prep the salmon by brushing with a little olive oil and sprinkling with your favorite seafood seasoning blend - I like Paul Prudhomme's Seafood Magic.

Grill the salmon indoors or outdoors, toss the salsa together, and serve with your favorite accompaniments for a perfectly delicious, light and healthy dinner.  Enjoy!

printable recipe

Grilled Salmon with Lemon Salsa

Serves 4

3 lemons

2/3 cup red onion, finely diced

1 fresh red chile, seeded and finely diced

1/8 cup chopped fresh mint leaves

¼ cup chopped fresh cilantro leaves

Pinch of sugar

2 tablespoons olive oil (plus more for brushing the salmon)

Salt and pepper

4 (5-6 ounce) salmon fillets

Seafood seasoning blend (your favorite)

Supreme the lemons: with a sharp knife, cut the rind off including the white pith.  Holding the lemon in your hand over a bowl, carefully cut each segment free by making a v-shaped cut between the membranes and letting the segments and juice fall into the bowl. Pick out the seeds and cut the segments into smaller pieces if desired. Add the red onion, chile, mint and cilantro.  Add a pinch of sugar and some salt and pepper.  Add the olive oil and mix well.  Note: do not combine the salsa in too far advance or the lemon will dull the onion and chile flavors too much.  Each ingredient may be prepped in advance, but combine everything shortly before serving.

Heat a grill or grill pan over medium-high heat.  Brush the salmon with olive oil and sprinkle with the seasoning blend.  Grill for approximately 10 minutes, turning over halfway through cooking, until the salmon flakes easily.  Serve topped with the lemon salsa.

Chile Rellenos (Baked Not Fried)

Last Year's Post: Strawberry Basil Lemonade

I love chile rellenos (and all Mexican foods) but so many are fried and heavy in fat and calories.  I know, you say, but that's what makes them taste good.  My latest challenge was to find a recipe that it just as delicious but better for you so of course I turned to Rick Bayless, one of my all-time favorites chefs, for inspiration.  I like Rick Bayless for his tireless dedication to Mexican food authenticity.  He has two restaurants in Chicago that share a common wall (Frontera Grill, his original restaurant, and Topolobampo, which is more upscale).  If you're ever in Chicago be sure to try Frontera Grill.  We went there for the first time a year or two ago and it was one of my best restaurant meals of all time.  They don't take reservations and people wait in line for an hour before the restaurant even opens which tells you how popular it is.  Even so, it was more than worth the wait.  Rick has several cookbooks as well as a line of Frontera Grill salsas and other foods in grocery stores.  You can also catch his cooking shows on PBS.

I was happy to find this recipe for baked chile rellenos from Rick, in particular because it includes chorizo and goat cheese.  I love the combination of slightly spicy chorizo with creamy, tangy goat cheese and the roasted poblano chiles are the perfect flavor counterpoint to them both.  Because Rick's recipes are authentic, they're not always quick to prepare.  Be aware that this recipe contains a couple of steps that require cooling time so plan ahead - the good news is that the entire dish can be made in advance and refrigerated.  For perspective, he calls this recipe "quick and easy".

The interesting technique in this recipe is roasting, peeling and seeding the chiles which is an essential step in softening them and giving them a wonderful flavor.  Start with beautiful fresh poblanos and then blacken them over an open flame or under the broiler.

Let them sit a few minutes in a covered bowl, then peel the skins off.  This was actually easier than I thought it would be.  You want to handle the softened chiles carefully during this process so they don't tear open but if a little tear happens don't worry, you can use that as the start of the next step.

You make a long lengthwise cut and a short crosswise cut to form an elongated "T" shape on the side of each chile, then remove the seeds with your hand, rinse and set aside.  Then you make the chorizo filling and let cool before adding the goat cheese.  Remember that Mexican chorizo is completely different from Spanish chorizo, which looks a lot like pepperoni.  Mexican chorizo is crumbly and is sold like this or in a styrofoam container like ground beef.

This picture shows what the cuts look like in the chiles, and the amount of stuffing in the pan.  After I was done stuffing the chiles I had a lot of stuffing left.

My guess is that Rick stuffs his chiles more than I did, but they were plenty stuffed for us.  I refrigerated the leftover mixture and used some in quesadillas on a weeknight and some in scrambled eggs served over toasted french bread for Sunday breakfast.  Both were so delicious that next time I'll do the same rather than cutting down on the stuffing.  Anyway, the final step after baking is to add a crispy topping and serve.   They are absolutely delicious and I think much better than traditional fried chile rellenos.  Serve with some Mexican rice for a complete and very satisfying meal.

I am giving you my slightly adapted recipe in this post, but also wanted to give a link to the original recipe on his website here.

printable recipe

Roasted Poblanos Stuffed with Chorizo, Goat Cheese and Zucchini

Serves 4

4 large (about 1 ¼ lbs total) fresh poblano chiles, not twisted or deeply indented

1 pound Mexican chorizo

2 cups diced white onion

salt

1 large zucchini, diced

6 ounces goat cheese

¼ cup panko crumbs

¼ cup finely chopped sliced, slivered or blanched almonds

2 tablespoons finely chopped cilantro or flat leaf parsley

Roast the chiles directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skins have blistered and blackened on all sides, about 5 minutes for open flame and about 12 minutes for broiler.  Place in a bowl, cover with a kitchen towel and let stand 5 minutes.  Carefully peel off the skin, then cut an incision in the side of each chile, starting ½ inch below the stem end and continuing to the tip.  Make a small crosswise cut (approximately 1 inch in length) just under the stem at the top of the lengthwise cut to form an elongated “T” shape.  Carefully open up the chiles and remove the seeds with your fingers, trying not to extend the cuts any further.  Rinse the inside of each chile and drain on paper towels, cut-side down.

Crumble the chorizo into a large skillet set over medium-high heat.  Cook for 5 minutes, using a spoon to break up any large pieces, until brown and cooked through.  Lower the heat to medium and add the onion, zucchini, and 1 teaspoon salt.  Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the vegetables have softened.  Remove from heat and cool completely.

Once the mixture has cooled, crumble in the goat cheese and stir to combine.  Stuff each chile with the mixture and then fold the chile around the sides of the filling leaving a gap in the center.  Place the filled chiles in a 13x9 inch casserole lined with parchment and wrap tightly with aluminum foil.  Refrigerate until ready to bake.

Preheat the oven to 375 degrees.  In a small bowl, combine the panko crumbs and almonds.  Spread the mixture in a small baking pan and place in the oven for a few minutes until golden brown, watching closely so it doesn’t burn.  Remove and cool.  Add the baking dish with the chiles to the oven on the middle rack and bake for 30 minutes.

While the chiles are baking, stir the chopped cilantro or parsley and ¼ teaspoon salt into the cooled panko/almond mixture.  Remove the casserole from the oven, place the chiles on a serving dish and sprinkle with the topping.  Serve immediately.