Bangkok Barbecued Chicken

I went in a whole different direction for inspiration for tonight's dinner since we did Jamaica on Tuesday, we're going to Thailand today.  I took a whole chicken and cut it up into 6 pieces and marinated it in a very aromatic mixture for about 6 hours. 

While the chicken was marinating I went and visited three other missions in San Antonio: Mission Concepcion, Mission San Jose and Mission Espada.  It is amazing to see the structures still standing today and the glimpse of what life would have been like back then.  I also made a quick stop at the Espada Aqueduct which was an ingenuous system for diverting water to irrigate crop fields.  I love getting my fill of history.

Now, back to dinner - the chicken was grilled over moderate heat to cook through and then finished over high heat for the last 10 minutes to brown and crisp up the skin.  I served this with simply boiled, buttered potatoes and a squash saute.

Bangkok Barbecued Chicken
Makes 4 servings

For the marinade:
4 large garlic cloves
1 large shallot, roughly chopped
1 medium jalapeno chile pepper, stem removed and roughly chopped
1 cup lightly packed fresh basil leaves
1/2 cup coconut milk
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon ground cumin

1 whole chicken, 4 to 5 pounds

To make the marinade:  In a food processor with the motor running, drop the garlic, shallot, ginger, and jalapeno, through the feed tube and process until they are fine minced.  Add the basil and process until finely chopped.  Add the remaining marinade ingredients and proess until well combined.

Cut the chicken into 6 pieces; 2 breast pieces, 2 legs with thighs, and 2 wings (remove and discard the wing tips).  Cut 3 or 4 slashes about 1/2 inch deep, into the meatier side of the breast and leg-thigh pieces.  Place the chicken pieces in a large, plastic resealable bag, and pour in the marinade.  Press the air out of the bag and seal tightly.  Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.

Remove the chicken pieces from the bag and discard the marinade.  Grill, skin side down, over indirect medium heat until fully cooked.  The breast and wing pieces will take about 30 minutes.  The leg-thigh pieces will take about 40 minutes.  During the last 10 minutes of grilling time, move the chicken over direct medium heat until well browned all over, turning once.  Serve warm.

Recipe from Weber's Real Grilling

Our rating: 

Ultimate Burger

I planned these burgers for dinner tonight since I played golf this afternoon.  The afternoon temperatures were in the mid-60's with blue skies, the perfect golf weather as far as I'm concerned.  It was a fun afternoon spent outside and I'm looking forward to playing again.

I prepped these burgers this morning, so it would be easy to fire up the grill and get these cooked.  These are really great burgers with the secret to keeping them moist, (shhh) bacon fat.  I have not yet made bread in our motor home, so I bought whole wheat hamburger buns.  These would be fabulous on homemade buns.  I'll try that next time.

Ultimate Steakhouse Burger
Makes 4 servings
6 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces  (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef, 85-90% lean
1 teaspooon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes.  Transfer the bacon to a paper towel lined plate to drain; set aside.  Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small brown, add milk, and let the mixture sit until saturated, about 5 mintues.  Using a fork, mash the mixture until it forms a smooth paste.  Break the beef up into small pieces in a medium bowl.  Season with salt and pepper, then add the garlic, bread paste, and reserved bacon fat.  Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass.  Divide the mixture into 4 equal portions and form in 3/4-inch thick patties.  Using a finger, make several dimples onto one side of each patty.  This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire.  Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total.  Served topped with previously cooked bacon, if desired.  Enjoy!

From The Galley Gourmet

Our rating:

Jamaican Halibut with Tropical Salsa

I spent the morning exploring Mission San Jose, one of the four other missions still open in the San Antonio area (not counting the Alamo).  The Alamo is in a class by itself and not run by the National Historic Park Service.  Mission San Jose happens to be less than a mile from our RV Resort so it was very easy to explore.  I had the opportunity to take a guided tour with one other person in my tour group so it was very informal and informative.  I do love immersing myself in the history and scenes of the area.  I happen to really enjoy museums.

I then explored my grocery shopping options with a Whole Foods and a Central Market about 10 miles away.  Exploring new grocery stores is also something I really enjoy (even though it makes shopping challenging in trying to figure out where things are).

Even though we are in San Antonio, I went to the islands for inspiration for dinner tonight with this Jamaican Halibut recipe.  Two halibut fillets were marinated in a mixture containing fresh orange juice, dark rum, soy sauce, lime juice, ginger and herbs and spices.  After marinating for an hour, the fillets were dried off, drizzled with oil and grilled.  Once done, I served it over white rice and topped it with the tropical salsa.  This had all the right levels of heat and spice complemented by the sweetness of the fruit in the salsa.  Can't wait to make it again.

Jamaican Halibut with Tropical Salsa
Makes 2 servings

For the fish:
1/2 cup fresh orange juice (the juice of one medium orange)
1/4 cup Jamaican dark rum
1 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/2 tablespoon freshly grated ginger
1/2 tablespoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
2 halibut fillets, about 6 ounces each and 1 inch thick

For the Salsa:
1/2 cup finely diced ripe pineapple
1/4 cup finely diced ripe banana
1/4 cup finely diced cucumber
3/4 tablespoon fresh lime juice
1/2 tablespoon minced red bell pepper
2 green onions, thinly sliced
1/4 teaspoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon Tabasco sauce
1/8 teaspoon freshly ground black pepper

Vegetable oil

To make the marinade:  In a medium bowl, whisk the marinade ingredients.  Add the fillets and turn to coat them evenly.  Cover with plastic wrap and refrigerate for 1 hour, turning once or twice.

Remove the halibut from the bowl, pat dry with paper towels, and discard the marinade.  Brush or spray both sides with oil.  Grill over high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once.  Serve warm with the salsa.

Adapted from Weber's Real Grilling Cookbook

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Eggplant Steaks with Caprese Salsa

We arrived in San Antonio yesterday and will be here for a week.  As soon as we had the motor home set up yesterday we headed to the Riverwalk and had lunch on the sidewalk watching the boats go by.  San Antonio is a great city to visit with tons of things to see and do.  Our RV Resort has a walking trail also along the river, but it happens to be about 6-7 miles away from all the activity.  I am planning on exploring some of the missions (I've already visitied the Alamo), exploring more of the Riverwalk in the downtown area and playing some golf.  We are looking forward to a great week.

With the weather here in the 80's in the afternoons, I've been craving some grilled food. This eggplant dish has been on my mind for a while and this was very good, but I'm sure it would be even better with tomatoes straight from the garden or farmer's market in the heat of summer.  I can't wait to make this again in season.  I basically took a medium sized eggplant (just about 1 1/2 pounds) and sliced it in four thick lengthwise slices.  The slices got a quick marinade in a balsamic vinaigrette before being grilled.  Once done they were then topped with a tomato and mozzarella mixture (as in a Caprese salad) and served with a grilled bread slice. 

The grilled eggplant brought the Caprese salad to a whole new level.

Eggplant Steaks with Caprese Salsa
Makes 4 Servings

For the Eggplant:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons minced garlic
Salt and black pepper to taste
1 eggplant (1 - 1 1/2 pounds)

For the Salsa:
2 cups seeded and diced fresh tomatoes
1 cup diced fresh mozzarella (4 ounces)
2 tablespoons minced fresh basil
1 tablespoon balsamic vinegar
2 teaspoons olive oil
Salt and freshly ground black pepper to taste

Preheat grill to medium-high.

Whisk together 1/4 cup vinegar, 1/4 cup oil, garlic, salt and pepper for the eggplant in a bowl.  Cut eggplant lengthwise into four 1/2- to 3/4-inch thick slices.  Place eggplant slices in a large glass dish.  Pour vinegar mixture over eggplant, turning to coat slices; let eggplant sit for 5 minutes.

Combine tomatoes, mozzarella, basil, 1 tablespoon vinegar, 2 teaspoons oil, salt, and pepper for the salsa in a medium bowl; set aside.  Do not do this step earlier in the process so that the tomatoes will keep their freshness.

Grill eggplant slices, covered, until tender, 2-3 minutes per side.  Remove eggplant from grill; top with salsa.  Garnish with more basil if desired.

Our rating:

Brussels Sprouts with Bacon and Herbs

Until a few years ago, Brussels sprouts were not served in our house.  It happens to be that Brussels sprouts are one of our son-in-law's favorite vegetable.  I began experimenting with the little cabbage heads and as a family we have embraced the little sprouts.  The trick is to cook until just done to avoid the bitterness that can sometimes be associated with them.

In this recipe, they are browned in olive oil and butter and then braised in chicken (or turkey) stock until tender before being tossed with crisp bacon and chopped herbs.  These were absolutely worth the space on the Thanksgiving plate.  I know I will make them again and again without waiting for Thanksgiving.

Brussels Sprouts with Bacon and Herbs
Makes 4 servings

1 pound Brussels sprouts
2 1/2 ounces bacon, cut into 1/2-inch squares
1/2 cup mild onion, finely diced
1 teaspoon fresh thyme leaves, minced
2/3 - 3/4 cup chicken stock, divided
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh chives

Remove any dry or yellow outer leaves from the sprouts.  Slice off the dry stem and cut into quarters.  Set aside.

In a medium saute pan over medium heat, cook the bacon until golden brown, about 7  minutes.  Using a slotted spoon, transfer the bacon to a bowl.  Pour off all but 1/2 tablespoon of fat from the pan.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes.  Transfer the shallot mixture to the bowl with the bacon.  Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the bottom of the pan.  Pour the stock over the bacon mixture.

Wipe out the pan with paper towels and place over medium-high heat.  Melt the butter and oil.  Add the Brussels sprouts and season with salt; stir to coat evenly.  Cook until the sprouts begin to brown, about 3-4 minutes.  Stir again, then cook for another 3-4 minutes.  Stir in 1/4 cup of stock. Continue cooking, stirring occasionally and adding more stock as needed until the sprouts are soft and tender, about 15 minutes more.  Add the bacon mixture and any remaining stock and stir to incorporate.  Stir in the chives and season to taste with salt and pepper.  Transfer to a warmed serving bowl and serve immediately.  Enjoy!

Slightly adapted from The Galley Gourmet

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Acorn Squash with Cranberry Sauce

This Thanksgiving feast was a very different take for me since it was just the two of us in the motor home.  We are still in Fredericksburg, Texas which is a lovely place to spend Thanksgiving.  Since I was cooking for two, I kept on with the tradition of some of the classics, but did change up quite a few things.  Instead of roasting a whole turkey, I opted for a turkey breast (I happen to love white meat so that worked out great for me), stuffing, gravy, Sweet Potato Casserole (a family classic), homemade cranberry sauce, Acorn Squash with Cranberry Sauce, Brussels Sprouts with Bacon and Herbs, rolls, and Pumpkin Cheesecake Parfaits.  I decided to skip regular potatoes this year and I added the Acorn Squash with Cranberry Sauce.  I replaced the typical green beans with the Brussels sprouts and I replaced the pumpkin pie with the Pumpkin Cheesecake Parfaits.

It was an absolute feast for the two of us.

Acorn Squash with Cranberry Sauce
Makes 2 servings

1 medium acorn squash (about 1 pound)
1 cup whole cranberry sauce (recipe follows)
1/2 tablespoon honey
1/8 teaspoon allspice

For the Cranberry Sauce
2 cups fresh cranberries, rinsed and picked over
1 cup sugar
1 cup water
1/2 tablespoon grated orange zest

Bring sugar and water to a boil, stirring occasionally and boil for 5 minutes.  Add cranberries and orange zest, bring back to a boil and boil gently for 5 more minutes until cranberries begin to burst and soften.

Let cool and refrigerate.

For the acorn squash:

Prick squash several times with fork to allow steam to escape.  Place in oven.  Microwave on high 15 to 20 minutes until soft when pricked with fork.  Turn squash over after 9 minutes.  Let stand 5 minutes.  Cut in half and remove seeds.  Place cut side up in a casserole just large enough to hold both halves.

In small bowl, combine cranberry sauce, honey and allspice.  Spoon into squash halves.  Bake in a 350 degree oven 15020 minutes until heated through.

Adapted from GE's Microwave Convection Oven Cookbook

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Roasted Pork Tenderloin with Sweet and Sour Marinade

I love the automatic portion size and convenience in cooking a pork tenderloin.  For the two of us I am guaranteed to have a generous serving for dinner and enough leftover for lunch.  It's also lean with no waste which makes it healthy and very affordable.  Since it is such a mild flavored protein, I find you can change up the flavors by marinating, rubbing or glazing.  Today's recipe was marinated in a sweet and sour glaze and brushed with more glaze during the last few minutes of cooking.  Not only was this delicious but very easy to make; a definite keeper.

I served this with mashed potatoes and green beans with bacon which were the perfect sides.

Roasted Pork Tenderloin with Sweet and Sour Marinade
Makes 4 servings

1 - 1 1/2 pounds pork tenderloin
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 teaspoons apple cider vinegar
3/4 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

In a small bowl, combine all the marinade ingredients.  Reserve 1/4 cup of this marinade and pour the rest over the pork tenderloin in a zip-top bag.  Marinate 4-10 hours.

Preheat the oven to 400 degrees.  Remove the pork from the bag and place the tenderloin on a foil-lined baking dish.  Place in the preheated oven and bake until internal temperature of the roast reaches 160 degrees, about 20-25 minutes.  Baste with the reserved marinade during the last 10 minutes of cooking.

Let stand for 5 minutes and then slice into 1/2-inch pieces.  Spoon pan juices over roast before serving.

From Our Best Bites Cookbook

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