July 22, 2016

Grilled Tex-Mex Salad

by Marjan



I hope you enjoyed last month's post for grilling salmon filets using my recipe for a delicious, succulent, mouth watering yuzu dressing. From Asian flavors, I'm going to take you on a journey half way across the world to introduce you to one of my all time favorite Tex-Mex recipes.  For our readers outside of the States, Tex-Mex is the combination of flavors from the state of Texas and country of Mexico, which border one another.
Of course growing up in Southern California, I love Mexican cuisine! Recently, Texas has built quiet a reputation for itself in the restaurant and food industry. As a matter of fact, I am planning a two week road trip across the great state of Texas to check out the food scene.  I can't wait!


Continuing my summer tradition of grilling, I had to share with you my Tex-Mex salad recipe.  Honestly, I don't know why it took me so long to post this colorful, robust, full of flavor recipe? I've been making it for many years now and simply love it! It is light yet satisfying, delicious, easy to make and a complete healthy vegetarian meal. Whenever I grill corn on the cob, I use the left overs to create this delicious salad which will keep me nourished and satisfied.


I know yo'all will love this recipe!  Enjoy your trip to the South with bright colors of green, red, and yellow, along with flavors of avocado, charred grilled corn, black beans, bell peppers, and cilantro!


Serves 6-8
Ingredients

4 whole corn on the cob; husks removed
2 cups of cooked black beans (or one can of black beans; rinsed and drained)
1 red pepper; seeds removed and diced
4 radishes thinly sliced
3 chopped scallions
2 avocados, diced
4 tablespoons freshly chopped cilantro
1 tablespoon whole-grain mustard
4 tablespoon lime juice
4 tablespoons red wine vinegar
4 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Grill corn until slightly charred and cooked. Once cooled, using a large flat knife, cut kernels off the cob.
Whisk mustard, lime juice, vinegar, olive oil, salt and pepper in a large bowl. Toss in corn, black beans, red pepper, radishes, scallions, avocados and cilantro. Toss well and serve.
Left overs are great!


July 8, 2016

It's Time To Grill! Salmon With Spicy Yuzu Dressing

by Marjan


Here on our San Diego ranch, summer days are synonymous with abundant harvesting of corn, watermelons, nectarines, peaches and joyously grilling them, tossing them in salads or enjoying them as sweet treats! A hot oven or stove top doesn't inspire me to want to cook, unfortunately.  For a Savorychick, I must admit it is devastating! Thankfully, fresh hot summer weather is the perfect time to grill up my favorite vegetables along with a handful of my favorite cravings such as grilled salmon, hamburgers, marinated chicken or lamb chops.


Recently, I have been experimenting with different recipes using one of my favorite tried and true pantry staples, Yuzu Marmalade.  Yuzu is a citrus fruit originating from East Asia and used in Japanese cuisine. For years now, I have incorporated this delicious, fragrant and unique citrus marmalade into my appetizers, salad dressing, roasted chicken, and even desserts. This summer I combined some of my favorite summer ingredients such as lime, jalapeños and cilantro along with yuzu marmalade to create an exceptionally delicious grilled salmon. Yuzu marmalade may be purchased in specialty or international markets. But since I live miles away from civilization, I order mine online. Slightly pricy, but it is worth every penny! A little bit of it goes a long way.


In past posts, I shared with you some nutritional benefits of consuming salmon. Because it is incredibly healthy, we usually consume salmon more than any other fish. To be honest, I have been quit bored with it for years. That is why I am extremely excited about this scrumptious, quick and easy recipe! Yuzu marmalade renders a unique and delicious citrus flavor not familiar to most palates; this Asian citrus flavor combined with jalapeños and cilantro infused creates a marriage made in heaven! Twice this past month, I served this salmon recipe for family and friends, and every single time, I have been awarded with compliments and inquires for the secret ingredient making this salmon exceptional (with requests for recipes, of course). Not one to keep secrets, so here it is everyone...
 Enjoy!


Serves 4-6

Ingredients
6 Large salmon filets with skin
4 heaping spoons Yuzu Marmalade
2 tablespoons light soy sauce
1/4 cup freshly squeezed orange juice
1 large jalapeño; seeds removed and finely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped scallions
1 tablespoon quality organic butter
Salt and freshly ground pepper
2-3 tablespoons of olive oil

At my house, we usually gravitate to charcoal grills; however, gas grills are easy, with less cleaning up time. Therefore, prepare which ever grilling style you prefer.

Lightly sprinkle salt, pepper and olive oil over salmon filet covering all sides, including skin.   Meanwhile in a small sauce pan, bring to boil soy sauce, orange juice, yuzu marmalade and butter to melt. A minute or two later, remove sauce from heat and add chopped jalapeños, cilantro and scallions. Mix all ingredients well and set aside.
When grill has reached optimal temperature, place salmon filets with skin side UP and grill for 3-4 minutes until grill marks are fully present. Using a grilling spatula, flip salmon over onto skin side. Spoon yuzu dressing over each salmon filet and grill for additional 4-5 minutes until internal temperature is 140 degrees. Remove and serve along with your favorite summer vegetables.

Summer and grilling has just started; therefore, my next post will take you on a journey half way around the world for one of my favorite Tex-Mex salad recipes...Stay tuned!




June 24, 2016

Cauliflower Steak

by Marjan
Crisp sunny days with clear blue skies; summer has arrived! Personally, I like to hibernate during hot summer days vs. winter.  I avoid crowded tourist attractions and traveling, dodging overcrowded airports, roads, and beaches. Just because I'm staying in does not mean I seclude myself away from enjoying the company of close family and friends.  Just the opposite!  This time of the year, I enjoy relaxing pool parties at our ranch in San Diego.  We have plenty of fresh organic fruits and vegetables to serve along with breathtaking views of nearby rolling hills, horses, and lush beautiful vegetation around our neighborhood to share. A gentle breeze grazes our valley to help keep temperatures cool; and if it becomes too hot, a dip in our salt water pool with tantalizing homemade lemonade remedies all!
For my summer parties, I prefer to serve meals which can be prepared in advance and require minimal use of the oven or stove. In many of our past posts, I shared with you easy to make recipes such as guacamole and tomatillo salsas along with easy summer meals for hot summer days.
In this post, I want to share with you a recipe I prepared for my guests which made entertaining with food healthy, beautiful, delicious and most importantly cool and relaxing!
Instead of grilling steaks in the heat of summer, I pan seared golden brown cauliflower steaks and topped them with vegetable from the garden which are filling and bursting with flavor.  A vegetarian delight, served hot or cold, these steaks are low in calorie, nutritious, and helps maintain a healthy weight for summer. Next time you have a pool gathering, prepare these steaks in advance and serve them along with all your summer favorites dishes.
Have a healthy, light, beautiful summer!

Serves 4
Ingredients

1 cauliflower; cut into flat four 3/4" steak size pieces (cutting from the top of flower to the bottom of the stem straight; maintaining the stem to keep flowerets intact)
1 large onion; cut into slivers
handful of heirloom tomatoes
1 each purple, orange, and yellow carrot peeled and chopped into thin bite size pieces
1 large stalk of celery chopped into bite size pieces
1 small zucchini chopped into small bite size pieces
salt and pepper to taste
1 teaspoon curry powder of choice
3 tablespoons of coconut oil

In a large flat nonstick frying pan over medium heat using 2 tablespoons of coconut oil, place two pieces of cauliflower steaks and sear until golden brown. Dash light amount of salt, pepper and 1/4 teaspoon of curry powder over steaks and flip them over to sear other side. Again sprinkle light amount of salt, pepper and a small pinch of curry on top of steaks. Once golden brown, remove and place on serving dish or platter. Continue and repeat with 2 remaining cauliflower steaks and remove and place onto serving dish or platter.  In the same pan, add remaining coconut oil, onions, carrots, celery, tomatoes and zucchini. Sear until vegetables are slightly cooked and golden.  Add salt and pepper to taste. Spoon two heaping spoons of vegetable mix over the steaks. Serve either hot or cold.

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