Archive for the 'one dish' Category

Jambalaya on the Grill

grilled jambalaya 1 Jambalaya on the Grill

I do all my cooking – and dishes – outside now. It’s kind of like camping, with real beds.

grilled jambalaya 3 Jambalaya on the Grill

The grill is my new BFF. Really, it’s amazing what you can do on it. I’m wondering if I even need a stove. I’m getting so used to cooking in my back yard that I might not want to go back into my kitchen even if it does miraculously get finished. This morning I made jambalaya on it.

grilled jambalaya 4 Jambalaya on the Grill

I came across this recipe called “camping jambalaya” – I don’t know what kind of crazy camping cooks are out there, but I’m not this ambitious when I’m cooking over a campfire and sleeping in a tent. To me, camping is an excuse to eat hot dogs and Cheezies. I’m pretty sure you won’t find me mincing garlic at a campsite any time soon. However. You can grill the meat bits (sausage, chicken and shrimp) on the barbecue, and the rest of the bits in your cast iron skillet on the barbecue, then simmer the lot together with rice and tomatoes and stock and turn out a pretty decent meal without heating up the house, or while you have a gaping chasm where your kitchen used to be.

grilled jambalaya 2 Jambalaya on the Grill

(This is noticeably lacking chicken – only because when I went to get the thighs from the freezer, the frostbitten bag wasn’t actually chicken thighs. I need to learn to label my freezer packages. The jambalaya was still delicious.)

Jambalaya on the Grill

Adapted from Brad’s Campsite Jambalaya in Bon Appétit.

canola or olive oil, for cooking
1 lb skinless, boneless chicken thighs
1 lb. garlic or farmers’ sausage
salt and freshly ground pepper
1 onion, chopped
1 red bell pepper, chopped
2-3 celery stalks, chopped
4 garlic cloves, finely chopped
2 Tbsp. tomato paste
1 pint cherry tomatoes, some halved, some whole (or a couple of diced tomatoes)
1 cup long-grain white rice
2 tsp. each garlic powder, oregano and paprika
a few sprigs of thyme
2 bay leaves
salt and freshly ground black pepper
2 1/2 cups low-sodium chicken broth
1/2 lb raw shrimp, peeled and deveined
a handful of chopped flat-leaf parsley or cilantro

Preheat the grill to medium-high and set a large, heavy cast iron skillet directly on grate. Place the chicken thighs and sausage on the grill alongside it and cook, turning, until charred and cooked through. Remove to a wood cutting board and when it’s cool enough to handle, cut into bite-sized pieces.

Meanwhile, add a drizzle of oil to the skillet, and when it’s hot add the onion, bell pepper, celery, and garlic. Cook, stirring often, for 4-5 minutes or until softened. Add the tomato paste and cook for another minute, then stir in the tomatoes, scraping up browned bits. Mix in the rice, spices, thyme and bay leaves. Add the stock; season with salt and pepper and bring to a simmer. Move the pan to a cooler spot (or reduce the heat), cover with foil, and simmer until almost all the liquid is absorbed, 20–30 minutes.

Season shrimp with salt and pepper; quickly cook on the hot grill, then mix into the rice along with the chicken and sausage. Toss to combine and top with parsley.

Serves 6.

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July 22 2014 | on the grill and one dish | 15 Comments »

Charred Corn Quinoa Salad

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That’s charred, as opposed to chard, which would likely also be delicious.

I just made this for lunch, and wanted to share it right away. It was a spur-of-the-moment salad, made because it occurred to me that such a combo would be delicious, and because I’m making a concerted effort to not fill up on banana muffins and toast and eat mostly things that are nutrient-dense (and delicious), even if it requires a lot of chopping and our kitchen counters are currently torn out. (One of the pieces landed on our back porch, and has been turned into an outdoor kitchen of sorts. The barbecue is earning its keep. Our new dining table is outside, and it’s called laps. What do people do when they renovate in the midwinter? Takeout?)

Collage Charred Corn Quinoa Salad

As a salad, this is open to interpretation. And the measurements are pretty lax. I’ve been on a bit of a homemade salsa kick this week (a result of a story I was working on), and really these are the components of a chunky salsa, tossed with quinoa and drizzled with chili-lime vinaigrette. It would do well with peppers, or black beans, or anything within that realm – even crumbled feta.

corn quinoa salad 1 Charred Corn Quinoa Salad

Happy summer lap-eating.

Charred Corn Quinoa Salad

1/2 cup quinoa
2 ears corn on the cob
2 plum tomatoes, diced
a chunk of purple onion, diced
1 ripe avocado, diced
1 jalapeño pepper, seeded and minced (optional)
1/2 cup fresh cilantro, chopped (include stems)
1 garlic clove, crushed
salt, to taste

Chili-lime vinaigrette:
1/4 cup extra-virgin olive oil
3 Tbsp. lime juice
1 garlic clove, finely crushed
1/2 tsp. sugar or honey
1/2 tsp. chili powder
1/4 tsp. cumin
pinch salt

Rinse the quinoa in a fine sieve. In a medium pot of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there’s the merest white dot left at the core. Drain through the sieve and return to the dry pan; remove from heat, cover with a tea towel and let steam for another 10 minutes or so. Transfer to a shallow bowl and set aside to cool.

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine.

To make the vinaigrette, shake all the ingredients up in a jar, then drizzle over the salad.

Serves 4.

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June 28 2014 | one dish and salads | 2 Comments »

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