gazpacho with lime chicken

Ingredients

1 large shallot, minced
Juice of 2 limes, plus wedges for serving
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 1/4 pounds chicken cutlets
1/2 cup large-cut croutons
3 large tomatoes, diced
1 small cucumber, peeled, seeded and diced
1 bell pepper (any color), stemmed, seeded and diced
1/4 cup roughly chopped fresh cilantro

Directions

Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.
Crush half of the croutons; set aside. Soak the remaining croutons in 1/4 cup water, 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tablespoons plus 1 teaspoon olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season with salt and pepper.
Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with the lime wedges.

http://www.foodnetwork.com/recipes/food-network-kitchens/gazpacho-with-lime-chicken-recipe.html

I omitted the cucumber and croutons.   Very fun and refreshing!!!

Charred Corn Salad with Mint, Parsley & Cilantro

4 ears corn, shucked
evoo    (extra virgin olive oil)  
salt & pepper 
1/2 small red onion, thinly sliced
2  1/2 Tbsp lime juice
1 tsp maple syrup
1 jalapeno ~ seeded and thinly sliced
3 Tbsp torn mint leaves
3 Tbsp torn parsley leaves
3 Tbsp torn cilantro leaves

Brush corn with olive oil and season with salt & pepper
Grill over moderately nigh heat, turning, until crisp tender..........about 12 minutes   
Let cool  

Meanwhile, in small bowl, combine the onion and lime justice, syrup, jalapeño and 2 Tbsp oil, salt & pepper   

Working in a large bowl, cut kernels off the cobs in sections.  Add option dressing and toss.   
Add mint, parsley and cilantro and toss again!  

YUM    

We had this with the pork chops.....

Lemon Basil Grilled Pork Chops

In small bowl mix:  
3/4 cup water
2 Tbsp sugar
2 Tbsp koser salt

Stir to dissolve and then add:  
1/4 cup fresh basil ~ chopped
zest of lemon
juice from 1/2 lemon
1/4 tsp pepper

Whisk

Add 2 or 4 pork chops and marinated for no more than 2 hours

Grill chops until 155-165 degrees

Chinese Chicken Salad with Red Chile Peanut Dressing

Chinese Chicken Salad with Red Chile Peanut Dressing

From Jeanette Pierce

¼ c. rice wine vinegar

2 Tbsp. peanut butter

1 Tbsp. chopped fresh ginger

2 tsp. chipotle pepper puree

1 Tbsp. soy sauce

1 Tbsp. honey

2 tsp. toasted sesame oil

½ c. canola oil

S & P

Combine all these ingredients for dressing.

Toss with:

½ head shredded napa cabbage

½ head romaine lettuce

2 carrots shredded

¼ lb. snow peas – julienned

¼ c. coarsely chopped cilantro

¼ c. sliced green onion

2 c. shredded rotisserie chicken

½ c. chopped roasted peanuts

I'm back!!!!

Kitchen is finished . . . basically . . . and I'm back to cookin'.  Up this week:

Monday - Crock pot french onion soup and salad

Tuesday - Grilled lamb chops, white bean puree and sauteed spinach

Wednesday - Chinese chicken salad - recipe to follow

Thursday - I'm am quite sure leftovers as we have many

T Bone Steak with Charred Tomato-Horseradish Butter

2 T-bone or porterhouse steaks, 1 1/2 inches thick (2 to 21/4 pounds each)
Vegetable oil, for the grill
1 small plum tomato, halved lengthwise
6 tablespoons unsalted butter, at room temperature
1 tablespoon horseradish, drained
1 teaspoon tomato paste
1/2 teaspoon smoked paprika
1 small clove garlic, grated
Kosher salt and freshly ground pepper

Preheat a grill to medium high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temperature, 30 minutes.
Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3 to 4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use.
Season the steaks with salt and pepper. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110 degrees F, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 degrees F for rare to medium rare, about 2 more minutes per side. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing.


http://www.foodnetwork.com/recipes/food-network-kitchens/t-bone-steak-with-charred-tomato-horserasish-butter

I did the butter earlier in the day.........I broiled the tomatoes in the toaster oven.  Thought perhaps is would reflect in the flavor but NO, it was delicious!!!)   

Spicy Poblano & Indiana Corn Chowder with shrimp

Spicy Poblano and Indiana Corn Chowder with Shrimp

Serves: 8-10 servings

Time: Approximately 1 ½ hours + 2 hours for stock

1 pound shrimp, peeled and deveined

3 tablespoons butter

1 large red onion, finely diced

4 large celery stalks, finely diced

5 large cloves of garlic, minced

2 medium poblano peppers, finely diced

1 bay leaf

¼ cup chopped fresh thyme

¼ cup chopped fresh oregano

2 cups fresh corn kernels, cobs saved for veggie stock

1 cup cherry tomatoes, quartered

1/2  cup dry, white wine

¼ cup cornstarch

4 cups veggie/shrimp stock (see ingredients in recipe below)

1½ cups heavy cream

1. Thaw, if needed, your shrimp. Peel and devein, setting the shells to the side.

2. Refrigerate peeled shrimp until needed.

3. Place shrimp shells along with vegetable scraps into a large stockpot. Fill with 4 quarts of water. If you don’t have vegetable scraps that you’ve saved for stock, roughly chop up one whole onion, 1 cup of celery with leaves, 4 cloves of garlic and three large carrots. 

4. Cook on medium high until boiling, then reduce heat to low and simmer for 1-2 hours. You want to make this prior to making your chowder.

5. Let cool, strain and set aside. For extra stock, store in an airtight container in refrigerator up to 1 week, and up to 3 months in freezer. *To save time, you can skip this seafood veggie stock step and use store-bought or water. Your flavor will be much richer with stock, however.

6. To make your chowder, melt 3 tablespoons of butter in the bottom of a large Dutch oven over medium high heat. 

7. Sauté your garlic, onion, celery, half the chopped herbs and half the diced poblanos in the butter until onions and garlic are translucent.

8. Add wine and turn up heat to medium.

9. Once this is simmering, sift in cornstarch while whisking.

10. Before the mixture becomes too thick, slowly pour in heavy cream, continually whisking.

11. Begin to add stock, still whisking. Keep whisking until all liquid has been added to keep chowder from clumping.

12. Add your bay leaf, fresh corn and shrimp and turn heat down to low, simmering for at least 30 minutes.

13.Add in the rest of your herbs and peppers and the cherry tomatoes. Let simmer for another 10 minutes then remove from heat.

14. Let chowder rest for 15 minutes before serving.

15. Serve hot and garnish with fresh julienned poblano peppers, diced cherry tomatoes and fresh-cut herbs. You can sprinkle with shredded cheese or crumbled bacon, too, if you like.

Contact Twinkle VanWinkle at twinklevw@gmail.com.

From the Indy Startup:  //www.indystar.com/story/life/food/2016/08/04/twinkle-vanwinkle/87954708/