Today was very hot, sunny and there was a little breeze.  I didn't realize hot it was till I started to grill.  But the end product was worth it.

Grilled Coffee rubbed skirt steak with, grilled artichokes and potatoes

So, this is really easy and I have posted the coffee rubbed  a little while ago.  This is a really delicious dish.  I use only Hardwood Charcoal......

Ingredients:

baby artichokes 8, or more if you wish, they are so good
small red potatoes, cut into thin slices, 4
skirt steak, 1.5 kg 
olive oil

Salsa;
4 plum tomatoes, seeded and cut into small pieces
2 garlic cloves mashed
salt and pepper to taste
olive oil to taste
basil about 4 large leaves, cut into chiffonade
parsley about a hand full, minced


Method:

Salsa:
Mix all the salsa ingredients together and let sit for a few hours.



Coffee rub:
3 tablespoons chili powder
3 tablespoons finely ground coffee
1 tablespoon dark brown sugar
salt & pepper to taste
1 teaspoon garlic powder

Mix everything together and put into a jar.  You may want to make more because it is so good.


Take the meat and rub it with the coffee rub all over and let it sit for a bit.

For the baby artichokes, clean and cut in half and blanch in lemon water for about 15 minutes.  When done remove and let them drain.  When drained rub with olive oil and salt and pepper and let them sit.

For the potatoes, slice into thin slices, rub with olive oil and salt and pepper.

Start the grill and when coals are grey, cook the meat, artichokes and potatoes.

When done, slice the meat and add the salsa if you wish

It's Summer and what else to have this wonderful summer day than a great seafood lunch!!!  Been thinking of Lobster for the last week, when I got up this morning I thought, that is what is for lunch....

Ingredients:

Lobster

shrimp

mussels

clams

olive oil

garlic

parsley

crostini

Enjoy!!!  if you need me to give you a "recipe"  please connect with me.  And don't forget to have some cold wine ready.... A really yummy dish and so refreshing!  Enjoy!

Coffee Rubbed Grilled Steak Tips with Chimichurri

Ingredients:

3 tablespoons chili powder
3 tablespoons finely ground coffee
1 tablespoon dark brown sugar
2 teaspoons of sea salt
black pepper to taste
1 garlic clove mashed up fine
600 grams (1 to 1.5 lbs) steak tips (or any other steak you wish)
3 red or yellow bell peppers, cut into thick strips
Tomato chimichurri  to follow

Method:
1. Combine the first  six ingredients, rub over both sides of the steak and let it sit for a few hours.
2.  Grill the steak and peppers 5 to 7 minutes each side or until desired degree on doneness.
Let the steak rest for 10 minutes before slicing, this is important.  
3.  Serve the steak and peppers with the salsa.
Makes about 4 servings

Chimichurri:
3/4 cup flat-leaf parsley leaves
1/2 cup fresh cilantro leaves, chopped
125 ml / 4 oz of extra virgin in olive oil
salt and pepper to taste
diced plum tomatoes (3)
Mix all ingredients

Enjoy

Green Curry Chicken:

I love thai food and have cooked it for many years, this is one of my favorite chicken dishes and I love the Green Curry Paste.  The dish is easy and quick..

Ingredients:

1 whole chicken, cut up 
1 tablespoon vegetable oil
kaffir lime leaves (3), but if you can't find them you can use the zest from a lime
lemongrass 1 - 2 stalks
2 x 400ml coconut milk
1/4 cup cilantro leaves
red chili cut up, if you wish

Serve with steamed rice

Method:

In a heavy bottom pan, heat oil over medium heat .  Add the chicken pieces skin side down, and cook for about 4 -5 minutes or so, then remove to a plate and keep warm.

Add the curry and ginger to the pan and cook for a minute or so, then add the lime leaf, lemongrass and coconut milk, bring to a boil then lower to a simmer, add the chicken and cook over medium covered for about 25 minutes.  Temperature of chicken should be 70C/160F.

Top with cilantro and red chili sliced if you wish.

Asparagus Quiche

Quiche, yummy and filling,  great lunch with salad.  Many people think that quiche is not in anymore....wrong, it's everywhere in France.  Since Asparagus is in season and so good this time of the year, I decided to make it for lunch with a friend. 

Ingredients:


FOR THE CRUST:


200g  (1 1/2 cup) all-purpose flour
100g  (1 stick  ) unsalted butter, cut into small pieces
pinch of salt
5 tablespoons of very cold water (you made need a little more to combine the crust)


1.  Combine the flour, cut up pieces of butter, salt and mix in a food processor,  add the ice water till the dough comes together.


2.  Once it it combined, remove from the processor and kneed on a floured surface. Roll out into a circle and place into a tart pan then into the refrigerator for about 30 minutes.  It is important that the dough cool.


3.  Preheat your oven to 175C (350F).  When the oven is up to temperature, remove the crust from the refrigerator, dock the the crust (prick it with a fork), this will prevent it from bubbling up. Place aluminum foil on the crust and fill with dry beans.  


4.  Place this into the oven and bake for about 15 minutes, then remove from the oven and remove the alum foil and beans.  Return the crust to the oven to bake another 5 to 10 min till it begins to change color.  Remove when done.


5.  Fill the blind bake crust with the filling ingredients.  Mix the custard and pour onto the quiche and place into the oven for about 35 to 40 minutes.

                                            The crust filled w/beans to be blind baked


FOR THE FILLING:


Asparagus, blanched and cut into small pieces, 1 bunch
Salt and Pepper to taste
Gruyere cheese, cut into small pieces - 100g (3.5 oz), 
a few grates of fresh nutmeg
2 pieces of green onion (scallion), cut into small pieces




Meanwhile prepare the custard, I got this recipe from a French friend of mine and it works perfect every time.


FOR THE CUSTARD:


2 whole eggs
2 egg yolks
fresh parsley chopped
green onion, chopped
nutmeg
125 ml (1/2 cup) milk
125 ml (1/2 cup) heavy cream


Whisk together, and pour over the quiche filling in the crust  and bake.

Spaghetti Carbonara

Pasta Carbonara one of my favorites and it was the right day yesterday. I have seen may versions with cream etc, but this is the original that I learned many years ago in Italy.  


Ingredients:


100g (3.5 oz) spaghetti
50g  (2oz) pancetta, cut into small pieces
100g  (3.5 oz) grated pecorino romano or parmigiano
1 egg
black pepper to taste
fresh chopped parsley, optional
serano peppers, optional


Preparation:


Bring a pot of water to a boil.  While the water is boiling cook the pancetta in a heavy bottom fry pan, when browned all over remove to a plate.


In a bowl, add the egg and grated cheese and mix well.


When the water is boiling, add the salt and pasta and stir.  When the pasta is done, place the spaghetti into the pan that you cooked the pancetta, turn on the pan, and add just a little water from the pasta.


Add to the bowl with the egg, cheese mixture and mix well, sprinkle with fresh chopped parsley, black pepper and serve

Pizza Rustica

Pizza Rustica is a Italian Easter pie filled with ricotta cheese and meats,  here is my version of this wonderful pie.  Make sure you have a kitchen scale.

FOR THE DOUGH:
750g of all-purpose flour, more as needed
1/4 teaspoon salt
500g unsalted butter, cut into pieces
5 large eggs, beaten


FOR THE FILLING:
340g prosciutto, cut into 6mm/1/4 inch dice
225g mortadella, cut into 6mm dice
225g soppressata, cut into 6mm dice
225g mozzarella, cut into 6mm dice
225g provolone, cut into 6mm dice
1kg ricotta
120g freshly grated pecorino romano
10 large eggs, beaten
1 teaspoon of black pepper, more if you want
1 large egg, beaten for brushing the crust


PREPARATION:
In a large bowl, whisk the flour and salt.  Add the cut up butter into the flour until the mixture resembles coarse crumbs.  Add the eggs and knead for about a minute, add 1 1/4 cups of ice water, a little at a time, until the dough comes together.  Knead the dough on a lightly floured surface until it forms a smooth ball.  Wrap with plastic wrap and set aside for 30 minutes.


FOR THE FILLING:
Cut up all the ingredients for the filling.  Mix all the ingredients with the 10 eggs and black pepper.

Heat the oven to 175C (350F).  This dough will make two 26cm (10inch) round pie pans.  On a floured surface roll out the dough and place into your pan, fill it with half the cheese/meat mixture.  Eggwash the sides and roll out the top crust, place the top crust onto the filling and crimp the edges to seal.  Repeat with the second pie.

Poke a few holes on top of the crust, and egg wash the crust.  Place into the preheated oven and bake for 45 minutes.  Check the pies after 45 minutes and turn them around and return to the oven for 35 minutes.  Let the pie cool completely before serving.

Slice and enjoy!