Hits and Misses

Fran Lebowitz once said, "Ask your children what they want for dinner only if they're buying!" Mine weren't buying but they were asking! and any time the weather is nice, they're asking for Grilled Cherry-Chipotle Chicken Wings and hot dogs. I wanted a grilled rack of baby Lamb Chops. So we had it all. Seemed like a great idea this morning when the weather was nice. By the time we got to dinner, and everything was prepared, whaddya think? It rained. Mostly drizzle. It eventually stopped and dinner was grilled and served. Those wings are always a sweet-hot HIT!

I tried a new marinated mushrooms recipe I found online. Not a big hit with anyone but me. They were a little different, a little more interesting than the recipe I usually use which is more oil and vinegar. This one had lots of flavor. I liked it, but no one else did. A bit of a miss. We also had Avocado with Lime, Thai Cucumber Salad, both hits! So a couple hits and a miss. Not a bad dinner at all.

Cherry-Chipotle Chicken Wings
This is the perfect blend of sweet-hot! It's also good on pork and just about anything! I roast the wings in the oven first and then finish them on the grill. Much quicker and comes out perfect. At least the way my husband grills. He grills like I bake. High flames are usually involved!



Chipotle-Cherry Barbecue Glaze
recipe by Grace Parisi, Food and Wine Magazine, June 2005
Printable Recipe

2 tablespoons unsalted butter
1 medium onion, finely chopped (I just sliced the onions, it'll get whizzed up when you use the stick blender or food processor)
8 ounces cherry preserves (3/4 cup) (I use a bit more!)
1/4 cup minced seeded chipotle chile in adobo sauce (I use 2 – 3 chipotle's, and leave them whole – it’ll get pureed when you put it in the processor or blender. I use an immersion stick blender)
1/4 cup ketchup
1/4 cup cider vinegar

In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks.

NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side.

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Grilled Rack of Lamb Chops with Greek Marinade



Marinated Greek Lamb Chops
Source: GroupRecipes
Printable Recipe

8 lamb chops
juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh oregano (sliced) or 1/4 cup dried oregano
6 garlic cloves (sliced)
1/3 cup olive oil

Mix all ingredients together including the lamb chops.

Cover up and put in the fridge for 4 hrs or overnight, turning every once in awhile.

Grill for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.

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Avocado with Lime Vinaigrette



Lime Vinaigrette

Juice of one lime
1/2 cup of olive oil
salt and pepper to taste
half a jalapeno chopped fine (I freeze the jalapeno's whole and used a microplane to grate the frozen peppers. Works like a charm! Throw the other half back in the freezer for another time)

Whisk it all together and drizzle over diced avocado's. Sprinkle with salt and fresh ground pepper.

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Mushrooms a la Grecque



Mushrooms a la Grecque
by Faye Levy, from the LA Times

1 large sprig thyme or 1 teaspoon dried
1 bay leaf
1 tablespoon coriander seeds
1/3 cup dry white wine, such as Sauvignon Blanc
1 tablespoon olive oil
1/2 cup water
2 tablespoons tomato sauce or 1 tablespoon tomato paste
Salt
Freshly ground pepper
Juice of 1/2 lemon
1 pound small mushrooms, rinsed

Combine thyme, bay leaf, coriander seeds, wine, oil, water, tomato sauce, salt and pepper to taste and lemon juice in saute pan. Bring to boil and add mushrooms. Cook, uncovered, over high heat, gently stirring occasionally, until mushrooms are just tender, about 7 minutes.

Transfer to shallow dish. Discard thyme sprig and bay leaf. Taste and adjust seasonings. Serve cool or cold.

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Thai Cucumber Salad


Thai Cucumber Salad

1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
1 large hothouse cucumber, peeled and sliced very thin
1/2 red onion, sliced very thin
1/2 - 1 small hot chili, sliced very thin (I used jalapeno)
1/4 red bell pepper, sliced very thin

In a small pan, combine sugar and water; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Add the rice vinegar, pepper and salt. Place the sliced cucumbers, onions, pepper and chili in a bowl, pour marinade over; stir to blend. Cover and refrigerate for up to 2 hours.

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