Grilled Mahi Mahi with Strawberry Pineapple Salsa
At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.
Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.
Seafood Watch recommendations for Mahi Mahi
Salsa for Grilled Mahi Mahi
Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.
Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.
Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.
One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.
Switch it Up
This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.
If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.
Use Grilled Mahi Mahi for Fish Tacos.
Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.
Grilled Mahi Mahi with Strawberry Salsa
Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño.
I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper.
The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi.
Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.
Ingredients
Mahi Mahi
- 1 lb Mahi Mahi filet
- Kosher Salt
- Herbs de Provence
- Sweet paprika
- 1/2 TB Canola oil
Salsa
- 6 oz /175 g Pineapple about 1 cup chopped
- 5 -6 oz / 190 g strawberries about 11 medium strawberries
- ½ Kirby cucumber (about 2 ¾ oz / 80 g)
- ½ -1 jalapeño pepper 38 g / 1 oz
- 2 green onions minced (white and light parts only)
- 1 TB pickled onions, finely chopped optional
- Small pinch of Kosher salt less than a 1/4 teaspoon
- Fresh ground black pepper
- 3 g basil leaves about 4-6 leaves depending on size
- 6 small mint leaves
- Squeeze of lemon juice from a quarter of a lemon optional
- ½ avocado optional
Instructions
Prepare the grill
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Prepare your grill according to manufactures directions.
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While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator.
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When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.
Strawberry Salsa
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Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.
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Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
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Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.
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Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.
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Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions.
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Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.
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If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
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Add a squeeze of lemon juice just before serving. Best eaten immediately.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
What to Feed the Groomsmen? Grilled Chicken with Garlic Herb Marinade
I have the pleasure of providing lunch for my son Evan, and his 8 groomsmen this weekend. Visualizing the amount of food required for a group of hungry men brought me back to Evan’s high school and college days when I had to feed Evan and his friends after a swim meet. Swimmers require a lot of calories on any given day, and the amount of food they eat is phenomenal. Fortunately, the groomsmen do not have the same appetite as Evan’s teammates had. Yet in the back of my mind the question remained, what to feed the groomsmen? I went around and around about what food to order and finally came up with the idea of doing it myself and make sandwiches with grilled chicken and grilled flank steak.
Of course, it would be easier to order sandwiches from the venue, but the cost for sandwiches was equivalent to a 5 course meal. Additionally, the wedding venue is a resort in a rural area and there is no other place nearby to order food. Making the lunch myself, is the next best option. Fortunately, the venue is just over an hour away from home and I will have a full kitchen in my suite. These perks allow me to feel confident that I can cook everything at home and keep the food fresh once I am at the resort.
Lunch Menu
Even though it may seem like I am feeding an army, Evan gave me direction to keep the food simple without a lot of munchies with dips, salsas, and desserts. His concern is if there is a lot of food to munch on after they are all dressed, someone, himself included, will spill or drip on their clean and pressed white shirt or their new suit. I totally get that, and I do not want any spills on my gown either. Even at 28 years old spills happen, and white shirts and fancy new suits are an easy target. So, the menu is simple, make your own sandwiches with grilled chicken or grilled flank steak, lettuce, tomato, avocado and condiments on sourdough bread. On the side, only chips. No dip. No salsas. No dessert.
It may sound sparse, but I know the sandwiches will fill them up and keep the groom and groomsmen satiated well past the wedding ceremony. Everyone appreciates having a nice lunch, but the focus on Saturday afternoon is not the food, it is the bride, the groom and getting ready for their upcoming wedding.
Because the menu is limited, and for a special occasion, I wanted to provide sandwiches made with real meats, not processed cold cuts. Garlic and herb marinated, grilled chicken and steak make delicious sandwiches that are not the usual fare. Especially when they are made on Evan’s favorite bread, Joe’s Dough sourdough batard. Between my husband’s homemade sourdough bread and my marinated and grilled meats, both of us contribute to the meal that gives the groom and groomsmen something special to eat, even though it’s only a sandwich.
Grilled Chicken
The marinade is a basic one, with lots of garlic and dried herbs, mustard, vinegar and olive oil. Chicken, especially boneless, skinless chicken breasts, get mushy if they marinate for too long so I keep that time period for a maximum of four hours. First, I pound the chicken flat then season both sides with Kosher salt. Then make the marinade. Once the chicken is coated in the marinade, it then rests on the counter for 30 minutes. Marinating the chicken at room temperature gives the seasoning a jump-start to penetrate the meat because the chicken absorbs the marinade faster when warm then when cold. After 30 minutes, I place the chicken in the refrigerator to marinate until 30 minutes before it is time to grill the chicken.
I have no qualms about letting my chicken rest on the counter at room temperature for 30 minutes because I have air conditioning and it is not too hot and humid. If you do not have air conditioning and it is hotter than hot, be wise and place the chicken in the refrigerator once it is coated in the marinade.
For even cooking I recommend pounding the chicken breasts with a meat mallet to an even thickness between two pieces of plastic wrap. The plastic wrap protects the chicken meat and prevents the chicken from sticking to the surface of your counter. Also, the chicken breast gets a nice flat surface to build a sandwich on.
Depending on the size of each chicken breast, cut the chicken breast in half on a diagonal. This way you get two pieces of chicken that will easily fit on the sandwich bread. Plus, you get enough for two grilled chicken sandwiches from one breast.
Mix it up
Making a sandwich with lettuce, tomatoes and avocado gives the option of making a grilled chicken salad instead of a sandwich. For people who eat a Paleo, or no carb diet, you can provide your guests with the food they eat without you having to make an extra dish.
Make the grilled chicken with either boneless, skinless chicken breasts or thighs. The photographs in the post, picture the sandwiches and grilled chicken made with grilled chicken thighs.
For vegetarian diets bring some extra cheese like mozzarella, or Munster cheese to make a cheese sandwich with the same vegetables used for the grilled chicken sandwiches. Or, make a salad with cheese. The cheese will also pair well with the grilled chicken and steak.
For vegan diets, grill some tofu or tempeh.
If the weather turns bad, sear the chicken on the stove using a grill pan, then finish the cooking in the oven. Add some chicken stock or white wine to the baking dish with the chicken to keep it moist and make pan juices. This makes a delicious grilled chicken dinner.
Make one of these salads with leftover grilled chicken, Chicken Salad with Yogurt Avocado Dressing, or Chicken Salad with Orange Saffron Dressing
More sandwich recipes in my post, Easy Picnic Ideas for the Summer.
Make a sandwich with Sherry Marinated Grilled Flank Steak
Grilled Chicken with Garlic Herb Marinade
An easy grilled chicken recipe with a classic marinade of garlic and dried herbs. This recipe it easily prepared with boneless-skinless chicken breasts or thighs and makes delicious sandwiches.
Depending on the size of the chicken thighs or breasts you can get 5 to 6 sandwiches. I had a 2 lb (1 k) package of chicken thighs that totaled 5 chicken thighs. A decent serving size per sandwich is 4 oz (125 g) of meat. American chicken breasts are large and range anywhere between 7 - 9 oz (200 - 250 g).
See Notes for directions for stove top grilling method.
Ingredients
- 2 lb (1 K) boneless skinless chicken breasts or thighs
- 1 tsp Kosher salt
- 3-4 cloves garlic minced
- 1 ½ tsp Dijon mustard
- 2 TB sherry vinegar
- 1 tsp dried onion flakes
- ¼ tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- ¾ tsp Worcestershire sauce
- ¼ cup 75 ml extra virgin olive oil
- ¼ cup chicken stock optional
Instructions
Prepare the Chicken
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If you are using chicken breasts, pound the chicken breasts with a meat mallet between two pieces of plastic wrap, until you get an even thickness. About a half-inch (1 cm) thick is ideal, but you do not what the chicken beasts to get torn apart. Place in a baking dish large enough to hold all the chicken.
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Sprinkle kosher salt over the chicken thighs or breasts on both sides. Let the chicken rest in a baking dish just large enough to hold the chicken on the counter while you prepare the marinade.
Make the Marinade
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In a small bowl, mix together the garlic, Dijon mustard, vinegar, onion flakes, oregano, basil, rosemary, and Worcestershire sauce until thoroughly mixed together. Add the olive oil and mix until well incorporated.
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Pour the marinade over the chicken and turn the thighs or breast over to cover both sides of the chicken. Cover the chicken in the baking dish and rest on the counter for 30 minutes.
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After 30 minutes place the chicken in the refrigerator and marinate for a couple of hours.
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30 minutes before grilling take the chicken out of the refrigerator and rest on the counter.
Prepare the Grill
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20 minutes before grilling, prepare the grill according to your specifications.
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When the coals are ready, push them over to one side to create two areas, one for direct heat and the other for indirect heat. Oil the grill.
Grill the Chicken
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When the grill is hot, place the chicken top side down on the grill over the coals. Grill for two minutes then rotate the chicken 45° and grill for 2 more minutes. Turn the chicken over on the other side and repeat the same grilling process.
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Transfer the chicken to the side of the grill with indirect heat and cook until the chicken is done, internal temperature 165°F / 74°C .
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Remove from the grill and rest for 15 minutes.
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Serve as is or make into sandwiches.
Recipe Notes
To make the chicken with a stove top grill.
Preheat the oven to 375°F / 190°C / Gas Mark 5. Position the rack in the middle position. Place a grill pan on the stove and turn the heat to high. Just before the pan starts to smoke, spray the pay with cooking spray. Turn the heat down to medium high and sear the chicken as directed using an outdoor grill, for two minutes then rotate at a 45° angle and grill two minutes more. Turn the chicken over to the other side and grill for two minutes. You may need to cook the chicken in batches.
Transfer the chicken to a baking pan just large enough to hold the chicken. Pour the chicken stock in the pan and bake the chicken until done. The juices from the chicken run clear when pierced with a fork and the internal temperature is 165°F / 74°C. Start checking for doneness after 10 minutes. Depending on the thickness of your chicken and if they are thighs or breasts, it could take from 10-25 minutes.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Almost Classic Nicoise Salad for Two
If you ever need something that will take you on a trip to the sunny shores along the Mediterranean Sea, enjoying a Nicoise Salad will do just that. It is a salad full of vibrant foods found in the Mediterranean and in particular the French Rivera. Originating from Nice, France, you can expect a Nicoise Salad made with warm sun ripened vegetables, cured black olives, anchovies, garlic and a garden of herbs reflecting the region’s abundant summer bounty from both land and sea. This is an elegant salad with attitude. It speaks in a loud and briny voice, yet it is never offensive because it’s beauty transports our senses to a sunset along the Côte d’Azur no matter how distant that may be.
Traditional Nicoise Salad
Nicoise Salad is one of my favorite salads. Even though I came to it from an adapted version, rather from an authentic source, I believe it is true in its concept. My research revealed what I knew as Nicoise Salad included several ingredients that are not necessarily “traditional”. Like most regional foods of classic cuisines there usually is a traditional version and the adapted versions built off the one traditional recipe. Yet, for Nicoise Salad, there is debate about what that one recipe consists of. Even in Nice, from restaurant to restaurant and house to house, you get a slightly different version all considered a classic. Despite the fact no one can agree on one “traditional recipe” there is consistent agreement about the essential ingredients that define a Nicoise Salad.
The definitive ingredients are: French green beans, also known as haricot verts, ripe tomatoes, black cured olives, preferably ones from the South of France, anchovies, garlic and fresh herbs, like Fines Herbs. Everything else like potatoes, lettuce, capers, tuna fish, marinated artichoke hearts, and hard-boiled eggs, are open for debate. Two of the add-ins, potatoes and marinated artichoke hearts, are highly debated as definitive ingredients, but lettuce, tuna fish and hard-boiled eggs are questionable, or optional as I like to put it.
My Nicoise Salad
Because my introduction to Nicoise Salad was in New York and not along the French Rivera, my idea for this classic salad includes many optional ingredients, especially tuna, potatoes and hard-boiled eggs. However, it is just these ingredients that turned my mind around about liking anchovies. Therefore, I do not consider them blasphemous because they compliment an essential ingredient in a Nicoise Salad. It was so long ago when I was first introduced to anchovies I barely remember it, What I do know is if you do not like them, open your mind to try anchovies in a Nicoise Salad and then make up your mind. Paired with the other salad ingredients, the anchovies strong fishy and briny flavor turn complimentary and not overpowering.
Now I love anchovies, especially with lots of garlic, and add them to many recipes, like Baby Artichoke Hearts with Anchovy Caper Sauce. These artichoke hearts make up a Nicoise Salad in its own right, just add some tomatoes, haricot verts and olives and you are good to go.
Including tuna, potatoes, anchovies, and hard-boiled eggs in one salad may seem over the top, but it is the salad I know and love. I could omit the tuna to feel more authentic, because tuna is the ingredient you rarely find in a Nicoise Salad in France, or so I’ve heard. Though I do believe tuna adds a nice flavor. Plus, if you use good quality prepared tuna from a jar or can, it makes a big difference.
The tuna I used is TonNino tuna (not an ad) in olive oil. It comes in a jar, is wild caught, dolphin friendly, Yellowfin Tuna. Plus, you can find it at most grocery stores. It had a mild tuna flavor that was very moist without a mineral-metallic aftertaste you get from canned tuna.
I have never made this salad with grilled or fresh tuna because there is enough preparation without it. Also, I believe fresh tuna will dominate the flavor and at $24 plus per pound, should be the featured ingredient. I am sure it tastes delicious, but call it by a different name, like Grilled Tuna Mediterranean Salad.
How to Compose a Nicoise Salad
Another Nicoise Salad debate is over how to assemble the salad. You’ll find in a lot of restaurants serve Nicoise Salad plated as a composed salad with each ingredient artfully placed on a platter with the dressing drizzled over the top. Another way to present the salad is to mix all the ingredients together, like salads usually are, with the salad dressing evenly coating all the fresh ingredients. Personally, I prefer the all mixed up style because I believe it tastes better that way. It is a perfect jumble of deliciousness compared to the composed salad.
As you can see in my photographs, I opted for the composed salad just because it photographs better. However, by dinner time I had everything all mixed up.
Making a Nicoise Salad becomes a personal choice of ingredients and appearance. The important consideration is always including ripe tomatoes, black cured olives, blanched green beans, anchovies, garlic, and a handful of fresh herbs. No exceptions. Everything else is up to you. Keep in mind Nicoise Salad is vibrant so don’t skimp on the garlic and anchovies. As you make this salad, think of hot summer days, dry heat, warm coastal breezes, salty air, and the best seasonal ingredients found around the Côte d’Azur . You will reward yourself with a trip to the French Rivera even when you are thousands of miles away.
Over looking the village of Banyuls Sur Mer, France and the Mediterranean Sea
Classic Nicoise Salad for Two
Take a bite, close your eyes then transport your senses to the Côte d’Azur on a hot summer day.
This recipe can easily be doubled and tripled in size to feed 4-8 people. You may need to adjust the dressing somewhat, but that is easily done.
Nicoise Salad is best eaten as soon as it is prepared. Arrange it decoratively in a bowl or platter or serve mixed together in a delicious jumble of fresh ingredients tossed with the vinaigrette. With all the ingredients at room temperature.
Ingredients
Nicoise Salad
- 2 Yukon gold potatoes about 8 oz (247 g) total
- 1 small onion peeled and cut in half
- 2 cloves garlic peeled and smashed and green germ removed
- 2-3 sprigs of thyme
- 2 eggs
- 4 oz (125 g) French Green Beans (Haricots Verts) ends trimmed
- ½ 4 oz ( 105 g) head of green leafy lettuce like Boston Bibb
- 1 6.7 oz (190 g) jar tuna in olive oil, such as TonNino
- ¼ lb. (115 g) grape tomatoes, cut in half use plum tomatoes when they are at the peak of the tomato season
- ¼ cup (75 ml) black cured olives
- 1 TB capers brined cured
- 4 anchovy fillets
- A handful of fresh herbs either Fines Herbs, tarragon, basil, chives, parsley
Anchovy Vinaigrette
- 1 clove garlic finely minced
- 2 anchovy fillets
- 1 TB minced shallot a small shallot about 1 oz or .5 g
- 1 tsp Dijon mustard
- 1 ½ TB red wine vinegar
- ¼ cup 75 ml) Extra Virgin Olive Oil
- A couple grinds of fresh black pepper
Instructions
Cook the ingredients:
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Fill a sauce pan with water and add the potatoes. Add about 3 tablespoons of Kosher salt to the pot along with a couple of thyme springs, onion and garlic cloves. Bring the water to a boil turn down the heat and gently simmer the potatoes until they are fork tender, about 25 minutes. Depending on the temperature of your simmering water will depend on how long the potatoes need to cook. I check the potatoes every 10 minutes so I do not over cook them.
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Once done, remove the potatoes from the sauce pan and set aside to cool.
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While the potatoes are cooking, fill a bowl with ice and water and set aside.
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If adding eggs to your Nicoise Salad, place the eggs in a sauce pan and fill the pan with water. Bring the pot to boil then turn down the heat to a gentle simmer. Cook the eggs for 7- 8 minutes. Ideally you want medium-boiled eggs when the yolks are set but not cooked all the way through, but not runny.
Turn off the heat and add the eggs to the ice bath. When the eggs are cool enough to handle, gently roll the egg back and forth on the counter to crack the egg shell. Peel off the shell, with the egg submerged in the ice bath for an easy peel. Set the eggs aside. If you are making these in advance, store the peeled eggs in a bowl with filled with water in the refrigerator.
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Make another ice bath for the green beans.
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Fill the pot you used for the potatoes or eggs with fresh water and bring to a boil. When the water comes to a boil, add a large pinch of Kosher salt and the prepared green beans. Once the water returns to a boil, remove the green beans and add them to the ice bath. Once cool, remove the green beans from the ice bath and place on a clean lint free kitchen towel and dry. Set aside.
Make the Vinaigrette
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If you haven’t already done so, mince the anchovy fillets, garlic and shallots then add to a small bowl.
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Add the Dijon mustard and vinegar and whisk until well incorporated. Continue to whisk and add the extra virgin olive oil in a slow and steady stream. Stop pouring the olive oil periodically to whisk and the salad dressing and make sure the dressing is emulsified.
Assemble the Salad
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In a large mixing bowl, add the lettuce leaves if using and pour about 2 teaspoons of vinaigrette over the leaves. Toss the leaves gently with your hands until the greens are evenly coated with the vinaigrette. Divide the lettuce between two large pasta bowls, or large salad plates. Or, arrange the lettuce on one platter large enough to hold the whole salad.
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If you wish peel off the potato skins, or leave them on. Slice the potatoes into bite size pieces. Also, if you want the green beans into smaller pieces, cut them in half.
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Arrange the green beans, chopped potatoes, chopped tomatoes, tuna fish, anchovy fillets, olives and capers over the lettuce. Drizzle the salad with the vinaigrette, making sure every add-in gets a coating of the salad dressing, especially the potatoes. Cut the eggs into quarter wedges or in half and arrange them on the salad.
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Serve immediately at room temperature.
Recipe Notes
If you choose not to add in lettuce, double the amount of fresh green beans to make up for the loss of a green vegetable. You may also want more tomatoes. Also, cut up the green bean into bite size pieces for ease and convenience.
When tomatoes are in season and perfectly sweet and ripe, substitute the cherry tomatoes with plum tomatoes or other sweet flavored tomatoes. Cut them up into generous bite size pieces.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Summer Backyard BBQ Menu Ideas
There is nothing like getting together with friends and family for a day into night BBQ. The warmer temperatures and longer days just invite people to relax and hang outside. I put together a delicious BBQ Menu designed for ease of preparation, seasonal produce, diet flexibility, and just good eats. When preparing a BBQ menu, the first thing to evaluate is know your guests’ dietary restrictions, if any. Don’t put any of your guests in the position where they must bring their own food. A courteous host will design a menu around their inspiration and friends and family food restrictions. In my case no matter if I am entertaining friends or family, I always need food for vegetarian, sometimes vegan, and gluten free diets. The whole menu does not have to include all the restrictions, but having at least one selection per course for any specialized diet is greatly appreciated.
Food allergies are taken more seriously than when I was growing up and there are times when people have so many food allergies and restrictions they opt to bring their own food. No one wants to put anyone out or feel like they are needing a special meal just for them. As a courtesy describe your menu to your friend or family member and inform them of your menu. If you are making something they can eat, let them know.
Summer BBQ Menu
Beer Wine Raspberry Hibiscus Margarita
Appetizers
Muhammarra Grilled Shrimp Cocktail Pickled Deviled Eggs
Main Course
Grilled Sherry Marinated Flank Steak
Cold Sesame Noodles
Grilled Asparagus
3 Bean Salad
Dessert
Double Coconut Pie
Gluten Free Strawberry Tart
Fudgy Brownies with Sea Salt and Caramel
BBQ Menu: Drinks
Serving a selection of wine and beer and non-alcoholic beverages is all anyone expects at a backyard party. However, these days people are very particular about the type of wine and beer they like to drink. Most likely your guests will bring a beverage they like and willing to share.
For beer, offer a variety like a lager, IPA, and Saison. This variety should cover most people’s taste preference. You know you guests best, if the only beer your guests drink is Corona, then that is all you need. For me, I am surrounded beer aficionados, so the more diverse selection the happier they are.
My summer wine selection usually includes, red, white and rosé wines. Here again, people are particular about what wine they like to drink and based on my experience two types of white wines are necessary. There are two distinct white wine camps, those who only drink chardonnay and those who do not drink Chardonnay period. A choice of Chardonnay and Sauvignon Blanc or Pinot Grigio will round out the white wine selection nicely. Another option is offer White Bordeaux. It is a dry white wine and should appeal to both white wine camps.
For red wine, Merlot pairs nicely with the steak and is not as heavy as a Cabernet Sauvignon. Additionally, I found during the summer a lighter, dry red wine like Cotes de Rhone is another all-purpose red wine choice.
The great peace keeper is Rosé. Both red and white wine drinkers enjoy a dry rosé. So, if you do not have the white or red wine they prefer, rosé to the rescue. It is a refreshing wine and perfect for summer.
For fun, offer a signature cocktail like Raspberry Hibiscus Margarita with Jalapeno. You get two drinks in one with this recipe. The raspberry hibiscus juice is excellent in a cocktail and a non-alcoholic beverage mixed with seltzer or ginger ale.
BBQ Menu: The Beginning
No BBQ menu is complete without a good selection of appetizers. Chances are, your guests will arrive hungry anticipating a night of eating and drinking. Appetizers give people something to do other than drink, plus they set the mood of your party. Also, it is my experience people love appetizers or nibbly foods, sometimes more than the main dinner selection. Some people like to help and pass around a tray of appetizers because it gets them connected to everyone at the party.
BBQ Menu: Appetizers
Depending on the amount of people determines how many appetizers you need. For a party with 8 people, I usually have three appetizers. Having more than 2 appetizer selections gives people choices for their meal, it looks welcoming and people feel like they are going to be well fed. When there is a small selection of food, people feel self-conscious about eating, because no one wants to be the guy who eats more than their fair share, and like I mentioned earlier people are usually hungry as soon as they arrive to a BBQ. Even if you have a larger party, 3 appetizers are a nice selection but make enough of each for two appetizer stations.
Variety is the name of the game. People love chips and dip of any variety. Serve with a vegetable crudité, and chips and crackers. All my dips published in this blog are some of my favorites and picking one is like choosing which of your children is your favorite. They are all my favorite. For a small party, I would select one dip, for a larger party I make two or three dips depending on the other appetizers.
Muhammarra is a delicious roasted red pepper dip from Syria. It is a vegan dip, but not gluten free. You can easily eliminate the crackers and add more walnuts for a gluten free option. Next to guacamole, Muhammarra is one of my favorites.
No one can resist shrimp cocktail and this roasted shrimp cocktail with Sriracha horseradish cocktail sauce is a definite crowd pleaser. As long as you got your grill going, grill the shrimp over indirect heat instead of roasting them.
If it is not super hot outside people love Deviled Eggs and the Cornichon Pickle Deviled Eggs will pair nicely with the rest of the menu.
BBQ Menu: Main Course
I went traditional with this BBQ menu and selected a meat entrée because this flank steak is easy to prepare and cooks up quickly. My recipe for Grilled Sherry Marinated Flank Steak is an oldie but goodie and one I use regularly. The marinade is also delicious for pork tenderloin. The photographs may need updating but the steak has a sweet, salty and smoky flavor that is timeless. With grilled sherry marinated flank steak, you can make all sorts of crowd pleasing main entrées. Serve it as is, make into a steak salad, or make tacos or steak fajitas. Additionally, any leftovers make the best steak sandwich.
Very few people don’t like grilled asparagus and it pairs well with this flank steak. On several occasions I discovered grilled asparagus is the only prepare some people will eat asparagus. As long as you got the grill going, you might as well grill up some vegetables. You can serve the grilled asparagus as is or have an orange mayonnaise dressing on the side. If you have vegetarians at your party be considerate and grill the asparagus before you grill the flank steak.
I often find a green salad is not the most popular food item at buffets and barbecues. My theory is people pile their plates with the main food selection with the best intention of returning for salad. But chances are they go back for seconds and forgo the salad. However, no one will miss the leafy green salad as long as there a couple of vegetable dish selections. For a leafy green salad substitute, I enjoy this 3 Bean Salad, made with two types of string beans, kidney beans and a lemon ginger vinaigrette. Not only is it a delicious salad, it provides some protein for vegan and vegetarian guests.
For an unexpected side dish, serve Cold Sesame Noodles instead of potato salad. Cold sesame noodles also give your vegetarian guests some more protein with the 3 bean salad. If you need a gluten free side dish, make the cold sesame noodles with your favorite gluten free pasta, or Quinoa Salad with Avocado and Dried Fruit.
BBQ Menu: Dessert
For a small party one dessert is plenty, but if you are having more than 8 guests, then offer a selection of desserts. I prefer desserts that can easily be made in advance and maintain their vibrant appearance and taste. Unless I make a sheet cake, like Pioneer Woman’s, Best chocolate Sheet Cake, I do not bake cakes for barbecues. Pies, cookies, brownies, crisps, or make your own ice cream sundaes are perfect for a summer BBQ menu. An excellent pie, and gluten free to boot, is Double Coconut Pie or, Gluten free Strawberry Tart made with pistachio cookie crust. The strawberry tart taste best when it is assembled right before serving, but that does not take too much time.
Nothing beats these fudgy brownies with sea salt and caramel, and they can easily fit in to make your own brownie sundaes. Just add the caramel sauce after you top off with the ice cream. But if you want a cold and refreshing dessert, Lemon Mousse or Yogurt Panna Cotta are excellent options for a small backyard parties.
Party Success
All these recipes were published to feed an average size family, yet they can easily scale up to feed any number of number of people. If I am only serving one main entrée selection, I figure on 6 oz (175 g) per person for the main entrée. A 6 oz (175 g) serving is a normal sized dinner portion. If you have a lot of food in your buffet and a second entrée, figure on 4 oz (150 g) of meat or fish per person. A half cup (125 ml) per person is a good portion size for any salad, vegetable or grain side dish.
The key to a fun and relaxed backyard BBQ is don’t fret it. Do as much as you can in advance and let people help when offered. Once the appetizers are made, the only food you need to time is the flank steak, everything else can be made in advance. Keep any cold food chilled before serving. There is nothing on the vegetables dishes you need to worry about going bad, except if you serve the orange mayonnaise.
Summer parties are less formal, and people enjoy making a dish to share. The main point of your get together is just that, a gathering of friends and family for a relaxing evening of good food, and fun. There is nothing wrong with asking people to help. Know your talents and limits, if dessert is not your forte, ask friends to bring dessert or buy it. Or, maybe you love making dessert but can’t swing the appetizers or salad, ask for help. Honestly, most people enjoy bringing a contribution because it makes them feel they are part of the party’s success. As much as you do not want to be alone in the kitchen, your guests want to visit with you as well, so ask for help when you need it.
Here is to a summer full of lots of parties and barbecues. Enjoy!
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Gluten Free Strawberry Tart with Pistachio Nut Crust
An amazing event happened last week just in time for Mother’s Day. My friend Tami became a grandma. Tami’s daughter gave birth to a healthy 7 plus pound baby boy and both mom and baby are doing fine. She is the first of my friends from Yorktown to become a Grandma and because it is Mother’s Day this weekend, I wanted to honor her and her growing family with a gluten free strawberry tart. Tami, Alissa and her husband Victor are a great support to me and my blog and I am grateful for their continued interest and encouragement. A month ago, Tami sat by and watched as our book club friends ate two strawberry tarts I was testing. Now, it is Tami’s and her family’s turn to dig in and enjoy a gluten free nut crust tart filled with strawberry rhubarb jam and fresh strawberries.
Gluten Free Strawberry Tart
My inspiration comes from a recipe in Jacques Pépin’s cookbook, Essential Pépin. His raspberry tart uses a pâte sucrée dough that he rolls out then shapes the tart by hand on a baking sheet. Once baked, the tart is filled with a layer of jam and fresh berries. Jacques Pépin makes everything look so easy. I am always in awe when I watch a video of him roll out pie dough in under 2 minutes like it is as familiar to him as his own hand.
Gluten Free Tart Pastry
Gluten free strawberry tart is a gluten free and nut version of a traditional sweet cookie pastry dough. I used white rice flour for its’ neutral flavor, butter, sugar, and ground and peeled pistachios. This is a very different gluten free nut pastry dough from the crust in my Double coconut pie . That pie crust is made with all nuts and egg whites, like a coconut meringue cookie. This tart I used a whole egg for extra strength, and it tastes like a shortbread cookie.
Gluten free pastry is fragile to say the least and this gluten free sweet cookie pastry dough is no exception. Fortunately, I found the dough very easy to work with. It was soft, not too sticky, and rolled out nicely between sheets of plastic wrap. The challenges came later, when the dough became crust. Once baked, the gluten free tart crust is very fragile, and it broke apart easily whenever I touched the tart. It was very difficult to keep the tart crust in one piece while removing it from the pan. Afterwards, I started to wonder why all the recipes I researched never talked about how to get the tart crust out of the pan. Hmmm, very curious.
After my third tart crust turned into cookie crumbles, I decided to make this a free form tart. It might look more rustic, but it stayed in one piece as I transferred the tart to a serving plate. Rustic is all right with me.
Regardless of the fragility, it tastes delicious. The strawberries are bright and sweet, and the crust is nutty and crumbly in a good way. The white flour gives the crust a grainier texture, but it compliments the ground pistachios.
Variations for a Gluten Free Strawberry Tart
First you can swap out the pistachios and substitute it with almonds or walnuts. Both those nuts pair nicely with other fruits.
Switch up the filling. You can make a pastry cream and top it with berries. Switch out the jam with another flavor. Change the fruit and use any berry or a mixture of fruit. Most fruit will taste great in a jam tart.
Chocolate ganache filling is wonderful in a strawberry tart. Take 3/4 cup heavy cream and bring to just a boil. Remove from the heat and add 6 oz of bittersweet chopped chocolate to the hot cream. Stir to melt the chocolate and let it cool until it starts to thicken. Pour the chocolate into the tart shell, then loosely cover with plastic wrap and refrigerate for 2 hours. Add the strawberries.
If you want to make this with all-purpose flour, switch the white rice flour with 3/4 cup (106 g) all-purpose flour and add 4 TB of heavy cream instead of water. Omit the xanthan gum. This all-purpose flour pastry crust is the Sweet Nut Cookie Tart Crust recipe from The Pie and Pastry Bible by Rose Levy Beranbaum.
Happy Mother’s Day
Tami, Alissa and Alissa’s husband Victor, are a great support to me and my blog and I am grateful for their continued interest and encouragement. Happy Mother’s Day.
Gluten Free Strawberry Tart with Pistachio Nut Crust
An elegant strawberry tart gets a gluten free upgrade when made with a pistachio sweet pastry dough. The pastry is tender but crumbly like a giant nut cookie. The tart filling is a simple one filled with a thin layer of the best quality jam, or homemade, and fresh strawberries.
To get that nice green color from the pistachios you need to peel off the thin dark skin off the nut. See recipe notes for how to do this. I bought my pistachios in bulk at a the grocery store with the skins already removed.
You can substitute the pistachios with almonds or almond flour, or toasted walnuts.
Ingredients
Gluten free Pistachio Pâte Sucrée, Sweet Pastry Dough
- 1/2 cup (75 g) pistachios peeled (see recipe notes)
- 3 TB (45 g) granulated sugar
- 1 cup (162 g) white rice flour (more if the dough is too wet)
- 1/2 tsp xanthan gum (see notes)
- finely grated zest from half a lemon
- 1/8 tsp Kosher salt
- 6 TB (89 g) unsalted butter
- 1 egg, lightly beaten
- 1 TB (15 ml) cold water
Strawberry Filling
- 1/3 cup (75 ml) strawberry rhubarb jam (or your best quality strawberry or seedless raspberry jam)
- 2 lb (1 liter) fresh strawberries
- 3 TB (45 ml) seedless raspberry jam
- 1 TB (15 ml) raspberry liquor
- finely chopped pistachios for garnish
- fresh basil or mint for garnish
Instructions
Gluten free pistachio Pâte Sucrée, Sweet Pastry Dough
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Lightly butter a piece of parchment paper and place on a rimmed baking sheet, at least 12 inches (30.5 cm) wide. Set aside.
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Add the pistachios and the sugar to a food processor and pulse until the nuts are finely ground, but not starting to turn into nut butter. Pour the ground pistachios with sugar into a medium size mixing bowl.
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Add the white rice flour, Kosher salt, lemon zest, and xanthan gum. Stir with a fork to mix all the ingredients.
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Cut the butter into small pieces then add them into the flour mixture. With clean hands, rub the butter into the flour until it is thoroughly mixed in. The dough will look like rough sand.
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Add the egg and 1 TB of water and mix in with your hands. If the dough feels too wet, add more white rice flour 1 tablespoon at a time. The dough will feel wet, but it should not be sticky.
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Roll out the dough. Cut a piece of plastic wrap to make a 16-inch (40.5 cm) square. Depending on the width of your plastic wrap you may need to overlap two pieces of plastic wrap. Place on the counter where you will roll out the dough. Place the pistachio pastry dough in the center of the crust and flatten it with your hands into a disk. Cover the pistachio dough with more plastic wrap the same size as the bottom layer.
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Roll out the pastry dough into a circle until it reaches 12-14 inches ((30.5 - 35.5 cm) in diameter. You are aiming for a 1/4 inch (.5 cm) thickness.
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Drape the dough covered in plastic over your rolling pin. Remove the top piece of plastic and roll the pastry dough onto the prepared baking sheet, plastic side up. Remove the plastic wrap from the pastry dough.
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Roll the edge of the dough inward about a half an inch, (1 cm), creating an edge for the tart. Roll the edge inward another 1/2 inch (1 cm) for a more defined edge. Make a decorative edge or keep as is.
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Loosely cover the pistachio pastry with plastic wrap and place in the refrigerator. Refrigerate for 2 hours or overnight.
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25 minutes before you plan on baking, preheat the oven to 425°F (220°C/ Gas Mark 7). Make sure the oven rack is in the middle position.
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Remove the plastic wrap and pierce the bottom of the pastry dough with a fork. Place in the oven and bake for 5 minutes. Turn down the heat to 375°F (190°C / Gas Mark 5). and bake for 10 -15 minutes, or until the tart is a light golden brown. Watch the tart carefully so it does not burn.
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When done, place the baking sheet on a cooling rack and completely cool. Lift the parchment paper with the tart, supported underneath the tart with a large BBQ spatula or pancake spatula. Place the tart on the counter and remove the baking sheet. Carefully slide an offset spatula under the tart to loosen it from the parchment paper. Slide the tart onto a serving plate.
Assemble the tart
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Spread the strawberry rhubarb jam in an even layer over the bottom of the tart. Clean the strawberries and dry them. Remove the stem and arrange the strawberries around the tart and fill it up., cut side down. You can add other fruit to fill any gaps between the strawberries, like blueberries or raspberries, if you wish.
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Add the seedless raspberry jam and raspberry liquor in a microwave safe bowl. Stir to mix and warm up in 10 second intervals until it thins out. Baste the jam over the strawberries with a pastry brush. Sprinkle with chopped pistachios and other garnishes like chopped basil or mint.
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Serve within an hour of assembly. This tart is best eaten within a couple of hours from when it is made.
If you do have leftovers, loosely cover the remaining tart with plastic wrap and keep on the counter.
Recipe Notes
I was able to buy my pistachios in bulk which cut down the price and they already had the dark skins removed. If you cannot buy pistachios with the skins removed, buy roasted pistachios (preferably not salted) remove the shells and blanch in boiling water for one minute.
Drain the pistachios from the water and place on a lint free and clean kitchen towel. Cover the pistachios with one side of the kitchen towel. With your hands on top of the towel, rub them back and forth until all the skins have come off.
Separate the pistachios from their skins and set aside on a plate in an even layer. Some skins on pistachios need extra encouragement and you may need to rub the skins off with your fingers. Air dry the pistachios before using.
Xanthan Gum helps stabilize gluten free ingredients, so they do not separate and makes it easier to work with. Normally, Bob's Red Mill sells it in an 8 oz bag for $13.99 which is a lot if you only need a half teaspoon. If you plan to do a lot of gluten free baking buying that amount makes sense. Fortunately, some groceries sell xanthan gum packets made by Hodgson Mill and is more reasonably priced.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
