Peanut Butter and Julie

Sake-Soy Marinated Pork and Pineapple Kebabs

I consider myself to be a very adventurous eater.  Mind you, I'm not about to go head to head with Anthony Bourdain in a who-can-eat-the-grossest-thing competition, but I'll try just about anything once (so long as it doesn't contain mayonnaise.)  At Thai restaurants, I'll order my food at a level 8 on the heat scale, which usually results in the server giving me that "are you sure?" expression.  When dining out, if a chef recommends them, I'll take on tartares, polish off hot peppers, and even enjoy eel.  Some of the best dishes that I have ever tasted are ones that took me out of my culinary comfort zone.  When mom said "Try it.  You might like it.", she really knew what she was talking about!

My stomach might be steel-coated when it comes to food, but alcohol is an entirely different story altogether.  I learned this the hard way.  For the most part, I am strictly a wine drinker.  Oh sure, I'll have the obligatory Baileys and coffee apres-ski or the margarita in Mexico, but painful encounters with a sidecar (I still don't know what possessed me to order one) and multiple mojitos taught me a lesson that will be tough to forget.  Therefore, when I untwist the cap of the rum, brandy, or Grand Marnier bottles at home, chances are pretty good that they are just part of my latest recipe. 

With regards to cooking and baking, a little bit of alcohol goes a long way.  Simmering some Kahlua with sugar and water creates a coffee-flavored simple syrup for a chocolate cake.  Adding a few tablespoons of brandy as you saute wild mushrooms gives them a slightly rich twist.  Marinating meats in various wine and spirit reductions  helps to tenderize and infuses them with flavor.  While technically, I know, sake is a wine, its proof level is high enough for me to reserve it for kitchen creations.  In this recipe, a simple marinade of 3 items works wonders on the pork tenderloin.  Paired with juicy grilled pineapple (if you've never grilled fruit before, you're missing out), and charred red onions, you've got a meal that is salty, sweet, sour, juicy, crunchy, and healthy to boot!Here are a few extra tips for these sake-soaked skewers:

• Mirin is sweet rice wine, and it can be found in the Asian foods section of your grocery store.  Be sure not to confuse it with rice wine vinegar, which has a very different flavor profile!
• Sake or rice wine can likely be found in the wine section of most grocery stores, and it is usually located with some of the other international wines.  Don't spend a fortune on the sake, as it is just being used as part of a marinade and for tenderizing the pork.
• This marinade would work well with any number of proteins.  Cubed chicken breasts or thighs, beef tenderloin or sirloin, or even firm fish like salmon, halibut, or tuna would be good choices for pork substitutes.
• If you don't have an outdoor grill, you can prepare these over an indoor grillpan.
• If your skewers are not long enough to support 3 pieces of each component, then use 12 skewers with 2 pieces of each component instead.
• Serve these kabobs over steam brown rice, rice pilaf, or couscous.

Sake-Soy Marinated Pork and Pineapple Kebabs

Serves 4

Ingredients:

1/2 cup mirin

1/2 cup sake

1/4 cup soy sauce

1 1/4 pounds pork tenderloin, trimmed and cut into 24 pieces

24 (1-inch) pieces red onion

24 (1-inch) cubes pineapple

In a small saucepan, combine the mirin, sake, and soy sauce and bring to a boil.  Cook the mixture over medium heat until it has reduced to about 3/4 cup, 8 minutes.  Remove the mixture from the heat, transfer it to a medium bowl, and cool completely.

Add the pork to the cooled marinade and toss to coat.  Cover and marinate in the refrigerator for at least 2 hours and up to 6 hours.

Heat a grill over medium-high heat.

Using a slotted spoon, remove the pork from the bowl, reserving the marinade.  Transfer the marinade to a small saucepan and bring it to a boil.  Reduce the heat and simmer for 5 minutes.  Cool slightly.

Thread 3 pork cubes, 3 red onion pieces, and 3 pineapple cubes alternately onto each of 8 skewers.  Place the kebabs on a grill rack coated with cooking spray and grill until lightly charred, about 3 minutes per side, basting frequently with the reserved marinade.

Cilantro-Lime Chicken and Corn Lettuce Wraps

This week has been absolutely brutal for anyone living in the southwestern region of the country.  You know that part of the weather report when the weather guy with the weatherproof hair flashes the coming week's high temperatures across the screen?  Well, ours shows 1's all the way across (and I'm not referring to 11 degrees here.)   

You would think that, after living in Las Vegas for over a decade, I would have grown accustomed to this fry an egg on the sidewalk level of heat.  The kind of heat that makes you melt even at 5:15 a.m., when you have been outside for all of 30 seconds to grab the morning paper.  The kind of heat that doesn't allow you to start driving your car until 5 minutes after you have turned on the ignition, because the steering wheel would give you second degree burns.  The kind of heat that makes people ask you if you've spent several days at the beach when all you did was go out to get the mail.  The kind of heat.......well O.K., I am clearly not accustomed to it yet.

In this kind of heat, that last thing that anyone wants is a heavy meal to kick their metabolism into burn mode.  Casseroles, hearty pasta dishes, and soups are out of the question, and light meals featuring lots of fresh vegetables are called for instead.  I love to prepare variations of the popular Asian lettuce wraps, not because I subscribe to the Atkins diet and don't eat carbs (I wouldn't last a day), but because they are much less filling, so that you can eat more of the filling.  This version is extremely simple, but hits all of the right flavor notes with the combination of lime, jalapeno, cumin, and cilantro.  The roasted corn "salsa" adds a smoky-sweet crunch, and the crema cools off the spice.  Here are my extra tips for these light and healthy lettuce wrap:

• If you prefer lemon to lime, then substitute the lime juice in the marinade with lemon juice.  You can also use orange juice.
• The marinade can tend to be a bit spicy with the addition of the entire jalapeno.  To cut back on the heat level, seed the jalapeno prior to adding it to the marinade.  Seeds are where the majority of the heat in peppers in kept.
• If you can't grill outdoors, then grill the chicken on an indoor ridged grill pan.  Husk the corn, brush it with olive oil, and broil the corn, turning occasionally, until some of the kernels have started to turn brown, 10-15 minutes.
• Yogurt can be substituted for the sour cream when preparing the crema.

Cilantro-Lime Chicken and Corn Lettuce Wraps

Makes 8 wraps

Ingredients:

For the chicken

1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch strips

1/3 cup lime juice

1 jalapeno chile, chopped

4 cloves garlic, chopped

3 tablespoons chopped fresh cilantro

1 tablespoon olive oil

Salt and pepper

For the corn

2 ears corn, husks on

1 bunch scallions, trimmed

2 teaspoons olive oil

1/2 teaspoon ground cumin

Salt and pepper

For the lime crema

1/2 cup lowfat sour cream

1 teaspoon ground cumin

1 tablespoon lime juice

8 large lettuce leaves

Lime wedges, cilantro, and avocado for serving

Place the chicken in a large bowl or zip-top bag.  Add the lime juice, jalapeno, garlic, cilantro, and olive oil and toss to coat.  Cover and refrigerate, turning occasionally, for 1 hour.

Preheat the grill to medium-high heat.  Soak the corn in cold water for 10 minutes and then drain.  Grill the corn and the scallions, turning occasionally.  Cook the scallions until tender, about 5 minutes.  Cook the corn until husks are brown but not blackened, and the kernels are cooked through, about 12 minutes.

Let the corn cool slightly and then husk.  Cut the kernels from the cobs, chop the scallions, and combine with the olive oil, cumin, salt, and pepper in a medium bowl.

Remove the chicken from the marinade and season with salt and pepper.  Grill, turning once, until cooked through, about 3 minutes per side.

Make the lime crema:  Stir together the sour cream, cumin, and lime juice in a small bowl.  Season with salt and pepper.

Assemble the wraps:  Divide the chicken, corn, crema, and any desired toppings among the lettuce leaves and serve.

Whole Grain Penne with Arugula, Chickpeas, and Sun Dried Tomatoes

One cooking challenge that I deal with almost daily (and I'd bet my KitchenAid mixer that I'm not alone here) is trying to prepare something that is both substantial enough for Eric while still being healthy enough for me.  It's not that my dear husband doesn't strive to keep a sensible diet; it's just that his definition of "sensible" is quite different from mine.  For example, if you ask him, chips go with everything.  Whether he's eating a salad or a plate of lasagna, you can be sure that a napkin full of chips will be sitting on the side.  Apparently, his dad does this too.  Maybe it's a Vermont thing.....

As far as entrees go, it is usually fairly easy for me to come up with something appealing to both of us.  Grilling is always a good option for chicken, steaks, and fish, and I just put the big piece on Eric's plate for him to douse with his preferred sauce du jour.  Somehow, the dogs always know to beg from me, the easy target, which is so enjoyable when I am trying to eat my dinner.  The challenge typically lies in finding versatile side dishes that we'll both enjoy.  I try not to eat white flour based foods very often, so I have started looking to whole grains for inspiration.

One of my favorite finds has been whole grain pasta, especially those containing flax, which I think tastes ten times better than the run-of-the-mill variety.  This pasta has more texture, a slightly nutty flavor, and I like its rustic appearance.  This pasta dish started with the penne, and then I basically rummaged through the pantry and refrigerator, adding a bit of this and a bit of that.  How's that for sophisticated gourmet technique?  This recipe is delicious hot, cold, or at room temperature.  I give Eric a big bowl, which he gobbles down, and I just take a smaller portion.  In my experience, most people either don't notice that the pasta is whole grain or they even like it better, so why not use it?  Here are a few extra tips for this nutritious and delicious pasta:

• The pasta that I have started to use, almost exclusively, is the Trader Joe's brand of pasta with flax.  At an unheard of 99 cents per pound, it is not only budget friendly, but it is also much healthier than white flour-based pasta, with a pleasant, earthy taste.  I believe that it is available in penne, rotini, and spaghetti varieties.
• While this recipe calls for penne, you can really substitute almost any variety of pasta, such as shells, rotini, rigatoni, spaghetti, orecchiette, etc.......
• If you don't have sun-dried tomatoes packed in oil, simply rehydrate dried ones in some hot water for 10 minutes, drain, and toss with some olive oil.  Chopped fresh tomatoes can also be substituted in this recipe.
• This recipe is open to interpretation.  Instead of goat cheese, try crumbled feta.  Add some chopped kalamata olives or canned artichokes.  Top the pasta with some sliced grilled chicken or fish.  Stir in canned white tuna. 

Whole Grain Penne with Arugula, Chickpeas, and Sun Dried Tomatoes

Serves 4 as a main dish, 8 as a side dish

Ingredients:

8 ounces uncooked whole grain penne pasta

3 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, drained

4 packed cups baby arugula

1/3 cup packed golden raisins

1/2 cup oil-packed sun-dried tomatoes, julienned

1/2 cup toasted walnuts, chopped

4 ounces crumbled goat cheese

Salt and pepper to taste

Bring a large pot of boiling salted water to a boil.  Add the pasta and cook for about 9 minutes or until al dente.  Drain the pasta and transfer to a large bowl.  Immediately toss the pasta with the olive oil and toss to distribute.

While the pasta is still hot, add the chickpeas, arugula, raisins, tomatoes, and walnuts, and toss to combine.  Cool to room temperature and then stir in the goat cheese.  Season to taste with salt and pepper and serve.

Indian Spiced Vegetable Burgers

There are some foods that were never destined to be more than a flash in the pan, no matter how many millions of marketing dollars were invested in them.  McDonald's has had a few flops that come to mind: McRib, Arch Deluxe, the Michael Jordan Burger, and of course the ill-fated McDLT, with its separate sides for hot and cold ingredients.  Huh?  Remember the green and purple colored ketchup, which I'm guessing was meant to be "fun?"  It wasn't.  All this product did was send your taste buds signals that you should be tasting grape or lime on your fries, not tomato.  Yes, good times.  And then there's the granddaddy of them all, New Coke (which, after it flopped, was replaced by Coke Classic, a.k.a. Old Coke.)  Folks, if it ain't broke, don't fix it.

On the other end of the spectrum lies the chickpea, or garbanzo bean, whatever you prefer to call it.  Doing a little research for today's post (believe it or not, I don't make this stuff up,) I learned that 7,500 year old remains of these legumes have been discovered in the Middle East.  Now that's a food that stands the test of time.  I mean, how many other foods can you name from the Neolithic era?  It must be, as Martha would say, a good thing.

I've loved garbanzo beans ever since I had my first taste of hummus.  I love their buttery smooth flavor and their superfood-worthy nutritional profile.  Chickpeas are high in protein, fiber, folate, iron, zinc, and the list goes on and on.  Because they are so filling, these beans are a perfect substitution for meat in salads, soups, stews, and in this case, burgers.  With their crisp exterior and creamy center, these Indian cuisine-inspired veggie burgers are part potato pancake and part falafel.  Best served in a pita pocket, so they won't fall apart, the patties are very filling, but low-fat.  Dress them up however you like, but they really don't need more than a little dollop of chutney--and certainly no purple ketchup!  Here are some extra tips for these bean based burgers:

• Do not try to cook these burgers without chilling the mixture first.  Chilling allows the mixture to bind, and the patties will fall apart otherwise.
• Garam Masala is a spice blend, which is very common in Indian and Middle Eastern cooking.  You should be able to find it in your grocery store's spice section.  You can replace the Garam Masala with curry powder, if desired, but it won't have quite the same toasty, spicy flavor.
• Make smaller portions of the burger and serve a few as an appetizer or as hors d'oeuvres for a cocktail party.  Top each patty with some chutney for serving.
• Instead of regular breadcrumbs, you can also use panko, or Japanese breadcrumbs, which are a little bit lighter.

Indian Spiced Vegetable Burgers

Makes 8

Ingredients:

1 1/4 cups canned garbanzo beans, rinsed and drained

1 cup chopped cilantro

1/2 cup chopped carrot

1 teaspoon Garam Masala

1 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 jalapeno, seeded and quartered

2 pounds red potatoes, peeled and cut into 2-inch pieces

1/4 cup chopped red onion

1 cup breadcrumbs

2 tablespoons olive oil

2 2/3 cup baby spinach, arugula, or mixed greens

4 whole wheat pitas, halved

Sliced red onion

Mango Chutney (optional)

In the bowl of a food processor, combine the garbanzo beans, cilantro, carrot, Garam Masala, cumin, salt, pepper, cayenne, and jalapeno.  Process the mixture until it is finely chopped.

Place the potatoes in a large saucepan and cover it with water.  Bring the water to a boil and cook the potatoes for 12 minutes.  Add the onion, and cook for 3 more minutes or until the potatoes are tender.  Drain; cool for 10 minutes.  Place the potato mixture in a large bowl and mash with a potato masher or fork.  Stir in the garbanzo bean mixture and breadcrumbs.  Cover the mixture and chill for 4 hours or overnight.

Divide the mixture into 8 portions, shaping each portion into a 1/2-inch thick patty.  Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add 4 of the patties to the pan and cook for 5 minutes on each side or until browned and heated through.  Repeat the procedure with the remaining 1 tablespoon olive oil and patties.  Place about 1/3 cup spinach or arugula in each pita half and top with 1 patty, red onion, and some mango chutney.

Healthy Pumpkin Harvest Muffins

Starting around the end of September through the holidays, my kitchen has a constant pumpkin-spice aroma to it.  This is not because I've blown my savings on one of those large Yankee Candles (you have to admit, they are overpriced,) but because I absolutely adore pumpkin flavored foods.  From ravioli and risotto to pancakes and pies, I'll attempt almost any recipe with a pumpkin twist.  At then end of December, however, the pumpkin parade tends to come to an end, simply because the season is considered to be over, and I guess I feel like I'm supposed to move on to other ingredients.

Today's recipe I dedicate to Boston based blogger (and July 12 bride!) Tina of Carrots and Cake.   As a food blogger, it is inevitable that you become familiar with the content of your fellow foodies in the blogosphere (that sentence sounds a bit nerdy, doesn't it?).  Through food-themed message boards and photo sharing sites, you can easily see what other chefs around the world are creating on a daily basis.  Yesterday, I found Tina's delectable looking post for (lowfat) Pumpkin Coconut Date Bars--originally posted in MAY!  I had been resisting my craving for healthy pumpkin muffins, simply because they weren't "in season," but Tina snapped me out of that silliness via her mouthwatering photos.  So, thanks, Tina.  I wish that I could send you one of the muffins, but Boston is a bit far.  I'll just eat one while watching the Red Sox game, in your honor.

With the addition of the tart cranberries, spices, and toasted nuts, these muffins do indeed taste like Fall.  The dates add some natural sweetness, which allows for the sugar to be cut, compared to the ample amount present in most muffin recipes.  With a light, moist texture, these muffins have no need for butter or jam, and they come together in minutes.  Here are a few extra tips for these figure-friendly muffins:

• Feel free to improvise in terms of the nuts and fruits that you add to the muffin batter.  Golden raisins, chopped dried cherries, chopped figs or apricots, hazelnuts, almonds, or walnuts would all be nice additions.
• After the muffins have baked and cooled, freeze them in a zip-top bag for up to one month.  Let muffins thaw at room temperature and then warm in the oven or microwave just before serving.
• Be sure to use canned pumpkin and not pumpkin pie filling, which is pre-sweetened and contains spices.
• If you don't happen to have buttermilk, you can always make your own version.  Mix 1/2  cup of milk with 1/2  teaspoon of vinegar and let sit at room temperature for 10 minutes before adding to the batter.

Healthy Pumpkin Harvest Muffins

Makes 12

Ingredients:

1 cup flour

1/2 cup whole wheat flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup sugar

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup packed brown sugar

3 tablespoons canola or safflower oil

1 egg

1/2 cup chopped dried cranberries

1/4 cup chopped dates

1/2 cup lightly toasted pecans, chopped

Preheat the oven to 375F degrees.  In a medium bowl, combine the flours, ginger, cinnamon, baking soda, baking powder, salt, and cloves; whisk to blend.

In a large bowl, combine the sugar, pumpkin, buttermilk, brown sugar, oil, and egg; whisk until very well blended.  Add the flour mixture to the sugar mixture and mix until just combined.  Fold in the cranberries, dates, and pecans.

Line a 12-cup muffin tin with paper liners and coat the liners with cooking spray.  Spoon the batter evenly into the cups.  Bake for 25 minutes or until a toothpick inserted into the center of a muffin emerges clean.  Transfer the muffins to a wire rack and cool completely.

Grilled Summer Vegetable Gazpacho

I'll admit it; I'm a bit of a magazine junkie, and the marketers have caught on to my addiction.  Like many people who are passionate about cooking, baking, and food in general, I started out subscribing to only a few: Bon Appetit and Martha Stewart.  Coincidentally, then came the offers for a year of Gourmet and Saveur at an unheard of cost.   I bit.  Cooking Light, Food and Wine, and various others all followed, so that at any given time, I have a stack of magazines several inches deep on my night stand. 

I don't look at these monthly publications as mere reading material, but as research and education (that's my story, and I'm sticking to it.) My general routine involves going through the magazine from start to finish and dog-earing any stories or recipes that I find appealing.  At the end of the month, I re-evaluate the recipes that I selected (I could have just been really hungry at the time,) to determine if they are something that I would truly prepare at some point.  Then, I either tear them out or print them from the magazine's web site, and I file them in my increasingly large archive.  Some poor recipes have been sitting in those files for years, untouched, like those articles of clothing that you haven't worn since college, but are convinced that you will need someday.  It's just hard to let go sometimes.

Every few weeks, I'll go through the recipes and select several that I want to use as inspiration for new dishes.  My most recent picks include a vegetable gazpacho made with grilled vegetables, courtesy of the creatively talented, occasional Food Network chef, Kerry Simon of Las Vegas and L.A.    I actually forgot about this recipe until last Friday, when Eric and I tried Chef Simon's new restaurant, Simon Kitchen, and the gazpacho was on the menu.  The soup was deliciously thick, fresh, and slightly smoky tasting, and I felt like I'd hit the jackpot, knowing that I had the recipe waiting for me in a folder at home.   I didn't waste much time putting a slightly changed version of it together, and let's just say that I am looking forward to dinner tonight!  Now if only I had Chef Simon's recipe for his Watermelon Margaritas and Chocolate Pizza....  Here are some tips for this chilled summer soup:

• If you cannot find the orange peppers, then just use two yellow peppers.  I do not recommend substituting green peppers, as they tend to have a slightly bitter taste to them.
• This is a fairly thick gazpacho, so if you want to thin out the texture, add extra tomato juice and an additional splash of orange juice.
• The gazpacho will keep, chilled and tightly covered, for up to 4 days.  The flavors start to blend and improve over time.
• The 1 teaspoon of crushed red pepper makes the gazpacho a bit spicy.  Feel free to reduce or increase the amount based on personal taste.
• For an easy method of removing the corn kernels from the cob, invert a small bowl inside a large bowl.   Stand the corn cob upright on the small bowl and cut the kernels off using a serrated knife.  The kernels should fall directly into the large bowl as opposed to all over the counter.

Grilled Vegetable Gazpacho

Serves 8-10

Ingredients:

4 large garlic cloves, unpeeled

2 large red bell peppers, cored and quartered

1 large yellow bell pepper, cored and quartered

1 large orange bell pepper, cored and quartered

2 zucchini, halved lengthwise

1 large red onion, slice 1/2-inch thick

2 ears of sweet corn, husked

2 tablespoons olive oil

Salt and pepper

2 teaspoons cumin

1 scant teaspoon crushed red pepper

2 cups tomato juice

1/2 cup fresh orange juice (not from concentrate)

3 tablespoons lemon juice

2 tablespoons red wine vinegar

1/4 cup chopped cilantro

Diced cucumber, diced avocado, diced red onion, and charred corn kernels for garnish

Light a grill or heat a grill pan over medium-high heat.  Thread the garlic cloves onto a skewer.  Brush the garlic, peppers, zucchini, onion, and corn with the olive oil and season with salt and pepper.  Grill the vegetables, turning frequently, until lightly charred and crisp-tender, about 10 minutes.  Transfer the peppers to a bowl, cover with plastic wrap, and let steam for about 10 minutes.

Meanwhile, remove the garlic cloves from the skewers, peel them, and transfer them to a large bowl.  Using a serrated knife, cut the charred corn kernels into the bowl.  Peel the peppers and then add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice, and vinegar.

Using an immersion blender, regular blender, or a food processor, puree the vegetable mixture.  Pour the gazpacho into a large bowl and season with salt and pepper.  Cover and refrigerate until chilled, about 2 hours.  Just before serving, stir the cilantro into the gazpacho.  Ladle into bowls and garnish with cucumber, avocado, onion, and corn kernels, if desired.

Roasted Vegetable Orzo Salad

We had to make another Costco trip this weekend.  Dreading it, I waited until the last possible minute before finally giving in on Saturday.  I believe it was during the moment that I was scraping every last bit of flour out of its canister, in efforts to gather enough for the recipe that I was working on, that I realized I couldn't avoid it any longer.  So, bright and early Saturday morning, after our workout and a delicious breakfast at The Cracked Egg (highly recommended), Eric and I arrived at Costco just in time for opening.  As a rule, I always shop at Costco right when it opens--less crowded, less claustrophobic, and much, much faster.

If we are in a recession, you wouldn't know it from the goings on at the Summerlin Costco.  Carts everywhere were piled high, filled with everything from dog food to Guitar Hero, even at 10 a.m.  We wanted to get some steaks to grill for dinner, but when we searched for the tenderloin, they had apparently already sold out in record time and were in the process of restocking, so we waited.  Armed with our freshly cut steaks, a good pinot noir from Costco's vast and impressive selection, and about 40 other "necessities" (mind you, I use that term loosely), we headed to the checkout for the always painful grand total.

After a really nice night out on Friday, we decided to stay home, rent a movie, and grill our steaks for dinner.  To go along with the filets, I made one of my favorite warm weather salads, full of roasted vegetables and tossed in a light lemony dressing.  Because it tastes delicious at any temperature, I like to make a big batch and graze on it over the next few days.  It went perfectly with our lightly seasoned grilled steaks, but I think we could have found a better pairing in the cinematography sector.  I voted for 27 Dresses, or even There Will Be Blood, but I lost out to Walk Hard: The Dewey Cox Story.  On the positive side, I was able to do other things while the movie played--the plot didn't require my full attention.  At least dinner was good.  Here are my tips for this simple summer salad:

• If you don't have orzo on hand, or if you can't find it in your grocery store, feel free to substitute rotini, farfalle, orecchiette, or even penne.   Whole wheat versions would work nicely too.  If not located with the general pasta, orzo can often be found in the Italian foods section of the grocery store.
• Mix and match vegetables for this salad according to your personal preferences.  If you prefer yellow or orange peppers, use them.  Assorted mushrooms, grape tomatoes, yellow squash, and broccoli florets would all be good choices for additions or substitutions.
• This salad will keep well, covered and chilled, for 3 to 4 days.  I like to eat it cold, but you can really serve it at any temperature.
• Top the salad with grilled chicken or shrimp to turn it into an entree.
• The feta cheese in this recipe is optional, but it certainly adds a nice tangy flavor.  Other cheeses that would work nicely are crumbled goat cheese or a milder diced buffalo mozzarella.

Roasted Vegetable Orzo Salad

Serves 6-8

Ingredients:

1 (1-pound) eggplant, cut into 3/4-inch cubes

2 red bell peppers, cut into 3/4-inch pieces

1 large zucchini, cut into 3/4-inch cubes

1 red onion, cut into 3/4-inch pieces

3 cloves garlic, minced

1/4 cup extra-virgin olive oil

2 teaspoons dried thyme

Salt and pepper

1/2 pound dried orzo pasta

For the dressing

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

Salt and pepper

To finish the salad

1/4 cup pine nuts, lightly toasted

4 scallions, minced

1/4 cup flat leaf parsley, finely chopped

1/2 pound feta cheese, diced (optional)

Preheat the oven to 425F degrees.  Toss the eggplant, peppers, zucchini, red onion, and garlic with the olive oil and thyme in a roasting pan.  Season generously with salt and pepper and toss to mix.  Roast for 40-45 minutes, until browned, tossing occasionally.

While the vegetables roast, cook the orzo.  Bring a medium pot of salted water to a boil.  Add the orzo and cook for 7 to 9 minutes, until tender.  Drain the orzo and transfer to a large bowl.

Add the roasted vegetables to the orzo, scraping all of the liquid from the roasting pan into the pasta bowl.

For the dressing, whisk together the lemon juice and olive oil.  Season with salt and pepper and add the dressing to the pasta bowl.  Toss the mixture to coat well.  Add the pine nuts, scallions, parsley, and feta (optional) to the salad and toss well.  Season to taste and serve at room temperature or cold.

Korean Grilled Flank Steak with Hot Peanut Sauce

Every once in a while, I will try a restaurant dish so incredibly delicious and satisfying, that I will return to the restaurant specifically for that item, never tire of it, and never have the desire to order anything else.  True, this may prevent me from experiencing other outstanding creations that these chefs have to offer, but I'll just wait until my dining companions order those, so that I can have a taste.  For the time being, I am just not willing to sacrifice my tried and true favorites for something that might not be as memorable.

At Table 34, my favorite dish is Chef Kendrick's pan-seared halibut, served over a salad of mixed melon with a chili vinaigrette.  Unfortunately, this is only available from April through October, when halibut is fresh and in season, but you can bet that they know to call me (and a handful of other halibut devotees) as soon as the halibut arrives.   Oh yes, it's that good. 

At Rao's, it's all about the meatballs, and this is coming from someone who isn't exactly a meatball fanatic.  About the size of a softball and covered with their signature sauce, take one bite of a Rao's meatball and you will understand why it is impossible to get a reservation in their New York hole-in-the-wall (hint: try the Vegas locale).  After 110 years, I guess it should come as no surprise that these guys know what they are doing. 

At Todd's, my love affair with the Korean Beef Salad came about accidentally.  On that fateful night, they had 86'd my usual salad, and our brilliant server recommended that I try this instead.  No, let me rephrase:  He told me that if I didn't absolutely love the salad, then he would pay for it.  With that sort of endorsement, how could I refuse?  It  did not disappoint, and our server walked away with a heck of a tip.  Since Todd's menu is also seasonal, I call ahead to see if the Korean Beef Salad is on the menu.  Even if it's not, the chef will usually make it for me, if only to prevent a grown woman from throwing a tantrum in his establishment.

This marinade is about as close as I've been able to come to the one used for the salad at Todd's.  They sprinkle chopped peanuts on their salad, so I made a spicy peanut sauce to serve alongside my version.  The longer you marinate the steak, the deeper the flavor will be.  Serve it over rice with some stir fried bok choy or sugar snap peas.  And next time you're in Vegas, head to Table 34, Rao's, and Todd's--and tell them I sent you!  Here are a few extra tips for this spicy sliced steak:

• Feel free to substitute another cut of steak for the flank steak if desired.  Strip steak, rib-eye, and tenderloin would all be good substitutions.  You can also use the marinade for pork or chicken.
• As an alternative to keeping the steak whole and then slicing it after grilling, try cutting it into cubes prior to marinating, and then grilling the cubes on skewers as kabobs.  You can alternate the cubes with peppers, mushrooms, and onions.

Grilled Korean Flank Steak with Spicy Peanut Sauce

Serves 4

Ingredients:

1/3 cup chopped scallions

1/3 cup light soy sauce

1 tablespoon brown sugar

1 tablespoon grated peeled gingerroot

1 tablespoon lime juice

2 teaspoons dark sesame oil

1 teaspoon crushed red pepper

3 cloves garlic, minced

1 (1 pound) flank steak, trimmed

1/2 cup water

1 tablespoon crunchy peanut butter

1 teaspoon cornstarch

Combine the scallions, soy sauce, brown sugar, ginger, lime juice, sesame oil, crushed red pepper, and garlic in a medium bowl, stirring with a whisk.  Place the steak and half of the scallion mixture in a large, zip-top plastic bag and seal.  Marinate in the refrigerator for at least 2 hours or overnight, turning occasionally.

Combine the remaining marinade with the water, peanut butter, and cornstarch in a small saucepan and whisk to blend.  Bring to a simmer and cook for 1 minute, stirring, until the sauce thickens.  Remove from the heat and keep warm.

Heat a nonstick grill pan over medium-high heat.  Remove the steak from the marinade, discarding the marinade.  Grill the steak for about 3 minutes on each side or until desired degree of doneness.  Transfer to a cutting board, let rest for 5 minutes, and then slice diagonally against the grain.  Serve the steak with the peanut sauce.   

Tandoori Chicken

We are very fortunate in Las Vegas to have a wide array of fine dining restaurants to choose from, whenever we want to go out for a special occasion meal.  It seems that every great chef from Guy Savoy to Charlie Trotter has opened up at least one establishment here.  They are usually located on the strip, and they are always an investment.

The challenge with the Las Vegas food scene is that, despite all of the wonderful steakhouses, gourmet rooms, and tasting menus, there are very few great quality casual dining options.  This is a town in love with (and overflowing with) franchises and chains.  Have a craving for a Bloomin' Onion at the Outback?  It's just down the road.  Looking for a Quizno's, Subway, or Cold Stone?  Pick a direction, and you'll reach one eventually.  What we really need here are more of those great hole-in-the-wall, locally owned and operated, mom-and-pop places; the kind that you can go to over and over again because you know that you will be served great food, and the staff will greet you by name.

So far, we have only found a handful of these hidden gems.  One of them, Table 34, we dine at so often that we are probably nearing stalker status.  Let's put it this way: We were asked by our usual server, Rich, if we wanted to be part of the waitstaff's NCAA pool for this year's Final Four Tournament.  The food is always great, and the atmosphere is relaxed, and that combination is perfect after a long work week.  Another favorite find is Crazy Pita, a small Mediterranean restaurant, which serves some of the most flavorful chicken kabobs and couscous that I have ever tasted.  I have not once been at Crazy Pita when the owner, Mehdi, was not there too.  He runs a tight ship, which is reflected in the quality of his craveable cuisine and operational efficiency.  My only complaint is that we need to travel about 15 minutes to get there.

No matter how much I am craving a Crazy Pita Marinated Chicken Skewer Platter with a side of hummus, sometimes I just don't want to make the trip.  So, I decided to attempt to come up with my own similar marinade.  While this is definitely not the same caliber as Mehdi's masterpiece, it does have some similarities, and it is enough to keep me satisfied until my next Crazy Pita run.  Here are a few tips for making this healthy, flavorful, and moist main dish:

• If you can, marinate the chicken overnight, or for at least eight hours.  The extended marinating time is important for tenderizing the chicken and for keeping it juicy throughout the grilling process.
• Garam masala is a traditional Indian spice mixture with many variations.  It usually contains cinnamon, cardamom, garlic, ginger, chili, and cloves.  If you don't have any on hand, then add about 1/4 teaspoon of the included spices in order to achieve a similar flavor profile.  Garam masala has become popular enough that most major spice companies now offer it, and you should be able to find some in your local grocery store. 
• This chicken is great on its own, served over a bed of baby spinach or with a side of couscous, but it also makes a wonderful grilled chicken sandwich, topped with some caramelized onions, mixed greens, and the seasoned yogurt sauce.
• This recipe would also work well with chicken thighs, shrimp, beef, lamb, and firm cuts of fish.  You can also make it into kabobs.

Tandoori Chicken

Serves 4

Ingredients:

2 teaspoons canola oil

4 teaspoons sweet paprika

2 teaspoons ground cumin, divided

2 teaspoons ground coriander, divided

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon cayenne

2 cups chopped red onion

1/2 cup chopped peeled fresh ginger

2 teaspoons chopped seeded jalapeno

8 cloves garlic, crushed

2 1/2 cups plain lowfat yogurt, divided

1/4 cup lemon juice, divided

2 teaspoons salt, divided

4 boneless, skinless chicken breasts

Heat the oil in a small skillet over medium high heat.  Add the paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and cayenne to the pan; cook for 2 minutes or until fragrant, stirring constantly.  Remove from the pan and cool.

Place the onion, ginger, jalapeno, and garlic in the bowl of a food processor and process until smooth.  Add the spice mixture, 1/2 cup of the yogurt, 2 tablespoons lemon juice, and 1 1/2 teaspoons salt to the onion mixture; process until smooth.  Transfer the mixture to a large zip-top bag, add the chicken to the bag, seal, and toss to coat.  Marinate in the refrigerator for at least 8 hours or overnight, turning occasionally.

Preheat the grill.

Combine the remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt in a bowl and mix well.  Cover and chill.

Remove the chicken from the bag and discard the marinade.  Grill the chicken about 7 minutes on each side, or until cooked through.  Serve with the yogurt mixture. 

Spicy Wild Mushroom Bruschetta

Bruschetta is a food whose origin dates back to the 15th century in central Italy.  Back then, it was a pretty simple recipe: grilled bread rubbed with garlic and then topped with salt, pepper, and olive oil.  The word "bruschetta" comes from the verb in the Roman dialect "bruscare", which means "to roast over coals."  Over time, the meaning of the word has changed, and Americans typically use it to refer to the toppings themselves as opposed to the bread.  Grocery stores even sell bottled bruschetta, which is really their fancy-sounding way of getting consumers to cough up $5.95 for a mixture of tomatoes, onion, garlic, and herbs.  The jig is up guys.

The number of topping variations for bruschetta keeps growing as chefs become more inventive.  The most popular topping with Americans includes basil, fresh mozzarella, and tomato, but I have seen everything from roasted red peppers and eggplant to chocolate-hazelnut flavored Nutella over bananas.  It is the perfect appetizer to serve for entertaining, and putting out a "bruschetta bar" for you guests to mix and match their own toppings always goes over well. 

This variation of bruschetta is inspired by Indian cuisine, with ingredients like fenugreek, garam masala, ginger, cumin, and cardamom.  Warning: If you are not a fan of spicy foods, then you might want to tone down the amount of peppers just a tad, as they definitely have a powerful kick.  Here are some tips for this vegetarian light bite:

• Fenugreek is an aromatic and pungent herb with a slightly bitter taste, somewhat comparable to the taste of celery or burnt sugar.   It is a very common ingredient in Indian curries, but it can be tough to find at a regular grocery store.  Feel free to omit the fenugreek in this recipe--it will still turn out delicious.
• Garam masala is a blend of ground spices, common to Indian cuisine.  The literal meaning is "warm spice", and although there are many variations, it usually contains cinnamon, cardamom, cloves, chili peppers, ginger, and garlic.  I would recommend investing in a jar if you enjoy the flavors of the Indian or Middle Eastern cuisines.
• For mushrooms, I like to use a combination of crimini, portobellos (or mini portobellos), shiitakes, and button, but use whatever combination you prefer.
• If you don't have any whole cumin seeds, then just replace it with an equal amount of ground cumin.

Spicy Wild Mushroom Bruschetta

Serves 6

Ingredients:

1 tablespoon canola or safflower oil

1 teaspoon cumin seeds

1 dried red chile

2 teaspoons peeled and grated fresh ginger

1 cup finely chopped red onion

1 tablespoon dried fenugreek leaves

1/2 teaspoon salt

1 minced and seeded jalapeno pepper

2 teaspoons ground coriander

1/8 teaspoon cayenne

3 cloves garlic, minced

2 cups quartered assorted mushrooms

1 cup tomatoes, cut into 1/2-inch cubes

3/4  cup tomato sauce

3 tablespoons chopped cilantro, divided

1/4 teaspoon Garam Masala

Toasted baguette slices

Heat the canola oil, cumin, and the chile in a large skillet over medium-high heat.  Saute for 1 minute or until the cumin begins to darken.  Add the ginger to the pan and saute for 30 seconds.  Add the red onion and fenugreek and saute for 2 minutes or until the onion is tender.  Add the salt and jalapeno and saute for 2 minutes or until the onion softens and begins to brown.  Add the coriander, cayenne, and minced garlic and saute for 1 minute.

Add the mushrooms and cook until the liquid has been released and evaporates, 6 to 8 minutes.  Stir in the tomato, tomato sauce, 2 tablespoons cilantro, and the Garam Masala.  Bring the mixture to a simmer and cook for 15 minutes or until the sauce thickens.  Sprinkle the mixture with the remaining cilantro, season with salt and pepper, and serve on slices of toasted baguette.