Turkey Burgers

Labor savor

Originally appeared in the September 2, 2010 edition of the Southside Times.

“Anyone can do any amount of work,” said writer Robert Benchley, “provided it isn’t the work he’s supposed to be doing at that moment.”

Ideally, this holiday weekend will be composed of anything but regular work (the work we’re supposed to be doing), if any work at all.  As many will be flocking to the grill, I’m sharing a recipe that’s a refreshing deviation from the norm, yet reasonably easy to prepare.  Read more after the jump: (more…)

Published in: on September 2, 2010 at 4:13 pm  Leave a Comment  
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Dr. Mitch’s Cedar Planked, Salmon Tacos

Makes about 12 tacos, or 4 servings

Spice Rub (yields approximately 3 cups)

  • 1 ½ to 2 cups brown sugar
  • 2 tablespoons dark roast coffee, coarsely ground
  • 2 tablespoons curry powder
  • ½ teaspoon dried minced onion
  • 2 tablespoons fresh cracked black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder

Ensalada for Tacos

  • ½ cup chopped, fresh cilantro leaves
  • ½ cup chopped, fresh, flat leaf parsley
  • ½ cup chopped, fresh green onion
  • 1 fresh pasilla chile, roasted, stemmed, seeded, chopped
  • 1 fresh Anaheim chile, roasted, skinned, chopped
  • 1 bag coleslaw mix kit
  • 1 Serrano chile, fine dice
  • ½ tablespoon fresh lime juice
  • 3 pounds wild salmon fillet, boneless, skinless
  • 2 cedar grilling planks (soaked in water for 3-4 hours)
  • 2 dozen corn tortillas (two for each taco)
  • ½ pound Cotija (or feta) cheese
  • Optional:  store-bought mango salsa

1.  Arrange the grill for direct-heat cooking, and heat coals to medium-high.

2.  For spice rub, mix all ingredients in a bowl—set aside.

3.  Combine all ensalada ingredients in a bowl, mix together thoroughly, and place in refirgerator.

4.  Cut salmon into three equal sections and place on the pre-soaked cedar planks.  Heartily coat salmon with the dry rub.

5.  Place planks on the grill.  Cover with lid until rub has melted and has completely coated the salmon (about 7 to 10 minutes). Remove grill lid.

6.  When salmon has firmed up, remove planks from grill and cover with aluminum foil.  Allow fish to rest for approximately 3 to 5 mintues.  Meanwhile, warm corn tortillas on the grill.  Remove and reserve.

7.  Back to the fish:  Add fillets to a large bowl and break apart slightly.  Use two, overlapping corn tortillas for each taco.  Scoop some of the broken salmon into the tortillas, add ensalada, and top with mango salsa.  Serve with a chilled can of Tecate or Modelo Especial.

Published in: on August 26, 2010 at 6:09 am  Leave a Comment  
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New York Strip, Cremini, and Bok Choy Kebobs

Keys for successful kebobs

Originally appeared in the August 12, 2010 edition of the Southside Times.

Spell them—pronounce them—any way you like:  kebob, kabab, kibob…the list goes on and on.  Other cultures know the skewered foods as souvlaki (Greece) or satay (Indonesia).  But really, all you need are three elements—meat and / or veg, a stick, and fire.  From there, well, the show’s all yours.  Read more here: (more…)

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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Grilled Peach and Lamb Kebobs

Serves 8

  • 3 lbs lamb leg or boneless leg roast, cut into 1 ½ inch cubes
  • 1 small red onion, cut into quarters
  • 1/3 cup peach jam
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon red wine vinegar
  • ½ cup olive oil
  • 1 tablespoon salt
  • 2 teaspoons fresh cracked pepper
  • 4 whole peaches, skin removed and cut in half, pitted
  • 16 skewers (if wooden, soak for an hour)

1.  Place lamb cubes and onion in large pan.  In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over lamb and onions.  Toss to coat.  Cover, refrigerate and marinate for at least 8 hours.

2.  Remove meat from marinade and discard marinade.  On each skewer, thread 4 lamb cubes, alternating with onion pieces.  Grill kebobs to desired doneness.

3.  When lamb is done, remove from grill, cover and let stand.  Grill peaches cut-side down until brown juicy.  Cut each grilled peach in half and place on end of each skewer.

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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