pesto shrimp and quinoa tabbouleh

If you make a big batch of pesto and find yourself with a few tablespoons more than you need for pasta, etc. it makes a perfect marinade for grilled shrimp. Just drizzle a little olive oil over peeled and deveined shrimp and toss with the pesto right before grilling. I used about 2 or 3 tablespoons of pesto for a pound and a half of shrimp. We ate ours with quinoa and kale tabbouleh. To make the tabbouleh cook 1 cup of quinoa and set aside to cool. Chop half a vidalia onion and saute with a clove of minced garlic in olive oil and set aside. Finely chop a small bunch of kale and massage it with olive oil and sea salt with your fingers to soften it. Combine quinoa, sauteed onion and garlic, and kale in a large bowl. Add 4 diced plum tomatoes, 1-2 diced persian cucumbers, and the juice of a lemon. Season with sea salt and serve. 

juicy turkey burgers

I like the idea of different kinds of burgers, including turkey burgers, but in the past I have found that the leaness of the turkey results in dry burgers. Another pitfall of the lean meat is that it can be difficult to grill. Lauren recently was at a Lowry family gathering and the topic of turkey burgers came up. One cousin said she makes turkey burgers with fresh herbs and apples that are very moist. I was intrigued and decided to give it a try. I grated the apple on the largest holes of a box grater so it blended well with the ground turkey. I also sauteed onions in lots of olive oil thinking the extra fat from the oil would be another way to keep the turkey moist. I have to say they were really delicious. 

JUICY TURKEY BURGERS

1 vidalia onion, finely chopped

3 tablespoons olive oil

1 tablespoon freshly chopped herbs (I used lemon thyme, lemon basil, and traditional basil)

1/2 cup coarsely grated green apple

1 pound ground turkey

1 teaspoon coarse sea salt

freshly ground pepper to taste

Cook the chopped onion in 2 tablespoons of the olive oil until translucent. Set aside to cool. Stir in the fresh herbs, the grated apple, ground turkey, salt, and pepper. Form into 4 patties. Coat patties with remaining tablespoon of olive oil and cook on a medium hot grill. It should not be too hot since the burgeres will char before the burger gets cooked through. Cook with the grill top closed, turning halfway through cooking.

spice rubbed shrimp

Making a dry spice rub is such a simple way to season things, in this case adding both flavor and color to grilled shrimp. These spices combine well with a sweet accompaniment such as mango rice (I will post that recipe next) or a fresh fruit salsa. This is enough spice rub for about 3 pounds of shrimp but once you make the mixture you can just use about a teaspoon per pound of shrimp and save the rest for another day.

SPICE RUBBED SHRIMP

1 teaspoon coarse salt

1 teaspoon cumin

1 teaspoon paprika

1/4 teaspoon corriander

1/4 teaspoon ground ginger

pinch cayenne

3 pounds shrimp, shelled and deveined, tails left intact

2 tablespoons olive oil

Heat grill or preheat oven to broil. Combine all spices in a small bowl. Place shrimp in a large bowl and sprinkle spice mixture over them and stir to combine. Drizzle with olive oil to coat. Arrange shrimp in a single layer on grill or on a sheet pan if cooking in the oven, and cook for 2-3 minutes per side, or until opaque. Serve with lemon or lime wedges.

grilled pork tenderloin

Growing up pork usually meant pork chops, and it was never really a favorite with me. Then as an adult I discovered the pork tenderloin. It is so simple to prepare and as long as you do not over cook it is never dry. I like to marinate the tenderloins for 30 minutes or so before cooking.

FOR THE MARINADE

1/4 cup tamari or soy sauce

1/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cumin

1 clove garlic, smashed

Heat the grill, or preheat the oven to 450°.

If grilling, cook with lid on, rotating loins to brown on all sides, until a meat thermometer registers 150°. Set aside to rest for 10 minutes. Slice and serve with chutney or mustard.

Alternatively you may brown the tenderloins in a hot skillet with a little olive oil. Once all sides are browned transfer skillet to preheated oven and continue cooking until a meat thermometer reads 150°.

grilled pitas with fresh herbs

These grilled pitas are a family favorite, and an easy way to let the kids help with dinner prep. They love brushing the bread with olive oil and sprinkling on the salt and herbs. You can chop any herbs you like but since I always make them when we eat yogurt marinated grilled chicken I often use chopped cilantro from that dish and mix in some chopped parsley. Use a pastry brush to lightly coat the pitas and sprinkle them with a little sea salt and some herbs. Place them on the grill, turning when they are very lightly browned. If they start to puff up they are done, but this does not always happen. Serve immediately...I always make sure these are the last thing grilled since they are really best when nice and hot and they are ready in about 2 minutes.

yogurt marinated grilled chicken

This yogurt marinade keeps chicken moist on the grill, and adds a lot of flavor. I use half the marinade for the chicken, and add some chopped cucumber to the rest making a nice raita to accompany the meal. I always make grilled pitas with herbs when I make this dish - they are a favorite with our family...I'll post the how to for them tomorrow.

YOGURT MARINADE

1 cup plain greek yogurt

1 clove garlic, finely minced

1 teaspoon salt

Zest and juice of 2 lemons

1-2 tablespoons tahini

3/4 cup freshly chopped cilantro

Combine all ingredients in a medium bowl and whisk to combine. 

I used half the marinade for about 3 1/4 pounds of thin chicken cutlets, to serve 6 adults and 4 children. If you are cooking for a smaller group just use as much of the marinade as you need to coat the chicken. Add about a cup of grated or finely chopped cucumber to the remaining marinade to make raita. 

Allow chicken to marinate for at least an hour, and up to 4 hours. I find that chicken is prone to sticking, even on a very hot grill. To help prevent this I fold up a paper towel and pour a couple tablespoons of oil on it. Using a pair of tongs rub the oil onto the grill grates. The grill should be medium hot for this dish - hot enough to get some nice browning, but low enough that you do not burn it while being sure the chicken is fully cooked. Grill for a few minutes on each side, or until chicken is cooked through.