Simple bean/chicken salad

Well, mostly simple.  The actual prep is just a tiny bit time-consuming (if half an hour counts) but it's very good.  Especially for coming out of a can.

Basic idea: throw together some beans.  Make them taste good.  Make sure you have plenty of protein going so it's a full meal or more.  And make sure it's a complete protein or two.

Basic salad

And I mean really basic.  Five cans.  Oil.  Vinegar.

First, drain a can of diced tomatoes; retain the sauce in a bowl.  You're going to have the colander out anyway; just drain the juice into the bowl.  Crush the tomatoes by hand a bit.

Combine in a large bowl:

• 1 can black beans, drained and washed
• 1 can great northern beans, drained and washed
• 1 can garbanzo beans, drained and washed
• 1 can corn, drained (no washing needed)
• 2 celery stocks, finely cubed
• Chopped parsley; flat leaf if you have it
• Tomatoes without the juice
• Olive oil
• Red wine vinegar

 And that's your basic bean salad.  Get that in the refrigerator.

Chicken

I used two breasts to balance this and it seemed to work.  Marinate in:

• Red wine vinegar
• Orange juice
• Red pepper flake

After about half an hour, toss that in a pan, cover, heat, and more or less poach it.  When done, cube/shred and add to the salad, tossing well.

Rice

Prepare rice as normal, except:

• Use the reserved tomato juice to replace some of your water
• Add coriander
• Add one bay leaf

Very hearty.  Best served cold.  Makes a great summer meal.

So you have some apricots

The family got some apricots from some very nice neighbors who have had the tree for years and only this summer decided to produce fruit.  Lots of fruit.  Way too much to use; they've been giving it away like crazy [ed. many inappropriate similes considered and rejected].

But they're not exactly the tastiest in the world.  I mean, they're good.  They're just not omgwtf wonderful.  And did I mention there are lots of them?

So, we cook.

Apricots, apricots, searching...  No, we're not going to make a jam or a desert or anything overly sweet.  Just not my thing.  And we're not doing pork.  Mainly because I can't find any in the house.

But wait.  Let's think about traditional pairings.  I mean, I'm pretty sure apricots are used all over south asia and the great middle east, right?  (Wikipedia says yes and much, much more.)  Ok, so let's think about, say, Iran.  Maybe Turkey.  What would compliment a mild pear-like fruit...

Pistachios.  Just stay with me here; this is about the point where my brother declared that either the proposed dish or I were "weird".

We have a high-sugar, medium-flavor fruit.  We need it to shine.  Something rich with a nutty yet still slightly sweet taste?  Perfect.  Plus the oils are delicious; otherwise almonds would do the trick.

So let's do this thing.

Combine in a food processor:

• 18 or so apricots, cored
• About a ramekin of shelled pistachios, washed several times if salted

Whir together.  10 1-second pulses are fine; you don't need to feel obligated to pulverize the pistachios.  You definitely want to get rid of some of the excess salt though.

In the meantime, start heating a decent sized sauce pan with a bit of oil (olive is fine).  Also, start thawing some chicken if need be.

Once the oil is hottish, add the seeds of three cardamom pods, maybe four or five cloves, and a very small number of cumin seeds, in that order, waiting for each to become fragrant before adding the next.

[Tangent, not required for the recipe at all: this is actually an entire idea based on a decidedly non-French style of cooking.  We're toasting spices, not aromatics.  The aromatics come in later and are left either stewed or nearly raw.  It's just a different way of flavoring things and if you're serious about making food that resembles anything from persian to indian and even further east into parts of China, get this technique down.  Through lots and lots of experimentation.]

Once your spices are toasted, add the apricot slurry.  Reduce heat and add:

• White or rice vinegar
• Sugar (if needed; if the apricots were quite sweet omit this)

Slice your chicken (two decently sized breasts or so) in thin strips then add that.  Let that cook while the sauce reduces and caramelizes a bit.

After half an hour or so, add a sliced onion and a medium to large tomato cut into about 16 parts.

And walk away for awhile for the whole thing to simmer down so the sauce can permeate the chicken and reduce further.

Serve with rice and some sort of salad, possibly with pita.

Lemon-tomato chicken

Sometimes the best food comes out of a totally spontaneous list of ingredients and a deadline.

In this case, dinner for 4.  I have:

• 3 chicken breasts, frozen
• Pasta (settled on linguine)
• Garlic
• Dried oregano
• Olive oil
• Salt

On sale at the store I found:

• 1 bunch flat leaf parsley
• 4 roma tomatoes
• 1 grenade of lemon juice (you know, the lemon juice that you find in the produce section bottled like a lemon/grenade)
• Cheap dry red wine

Lots of stuff you can do with a combination like that.  So why not make it complicated?

Chicken prep

Thaw, obviously, then place in a bowl (whole).  Cover in lemon juice and add oregano.  Toss thoroughly and let that sit for, oh, an hour.

Chopping/prep

In the meantime, start with the tomatoes.  To keep things summery, I didn't really want to cook them but I still wanted tomato flavor in with the chicken.  And given the choice of linguine, just chunking the tomatoes wouldn't work anyway.

Solution: quarter them, set up a colander over a bowl, and crush them by hand until they're just small bits.  Then salt them to sweat the juice, toss well, and set them aside to slowly drip.  Go ahead and press them by hand occasionally.

Then rough-chop most of the bunch of parsley and set that aside for now.

Then obviously the garlic.  I used lots.  In the same spirit as the tomatoes, I want some cooked and some raw, but you can just prep it all the same way.

Chicken

In a large saute pan, heat olive oil and add half the garlic.

Remove the breasts from the marinade and cube into about 1/2 inch pieces, retaining the marinade for later use.

Once the garlic is just turning golden, add the cubed chicken and cook most of the way through, stirring often.  Then add the reserved marinade and your tomato drippings and take the mixture down to a simmer.

In the meantime, make pasta.  Use slightly less water than usual and make sure you salt it liberally.

When the pasta is done, drain and add about a cup and a half of the pasta water to your chicken mixture along with a decent splash of wine.

Let the chicken mixture come to a boil and then slowly reduce it until you get a thick enough sauce to slightly cover the chicken bits (the starch from the pasta water will help this along nicely and the sugar from the tomato will nearly carmelize).

Fresh toppings

Combine your tomatoes with the parsley and the rest of the garlic.  Add a spritz of lemon juice and toss together.

Serve, letting everyone choose how much of each component they'd like and finish with grated hard cheese.

Another very nice summer dish.

A sandwich

This goes back a few years, but it's definitely a summer recipe.  It's sort of loosely based on a mufuletta.  And since it's a relatively cool day with no sun, I figure it might be perfect.

Tapenade

Odd place to start?  Sure.  But why not?  This is going to serve the role of oil and vinegar in the final product while adding something, umm, tapenady?

In a food processor, combine:

• A 60/40 split of kalamata olives and normal black olives
• 2 cloves of garlic (for once I'd strongly advise not going overboard here)
• 1 small handful of italian parsley
• A few chives, somewhat chopped
• 2 small spoonfuls of capers, rinced
• A small amount of oregano

Blend that, adding olive oil as needed, until you have a paste.

Sandwich

So when that's done, select your bread.  I'd recommend a baguette.

Halve your loaf, boule, whatever, and get some of the guts out.  You will have to make room for the other stuff.

So start adding:

• Tapenade to both pieces
• Feta
• Salami
• Spinach
• Banana peppers, sliced
• Roasted red pepper, sliced
• Tomatoes, sliced, salted, and drained in a strainer
• Whatever else strikes your fancy (though I'd recommend not taking the salt content up from here)

Recombine your two halves and wrap the sandwich tightly in plastic wrap.  Refrigerate for at least half an hour and up to, say, overnight.  Slice and serve.

Bread salad

Look!  It's both summerish and has actual amounts!

Combine:

• 4 cups fresh tomatoes, diced
• 3/4 cup red onion
• 1/2 cup white wine vinegar
• 1/3 cup olive oil
• 1 tbsp black pepper
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup (or more; can you really have too much?) shredded basil (traditional Italian)
• 6 cups dense crusty bread in 1-inch cubes

Add the bread last, preferably after a few minutes so the other flavors come together.  You can always toast fresh bread to get the right consistency, but if, say, you live in a high arid climate, your older bread will hit the sweet spot before molding anyway.

Chill, serve.  It's absolutely wonderful.

Early summer risotto

First, read up on the basics of a decent risotto.  I'm not inclined to repeat myself, so that's what you get for an introduction.  (And seriously, this stuff becomes second nature after awhile; it's not like you have to read a recipe for risotto and do more than skim to see what ingredients are added when.  It's a great dish for experiments.)

This is a side dish, I suppose.  It can work well with anything from salmon to chicken to beef.

Start off the dish as usual: onions, garlic, rice, wine, stock in that order.

Let that go about half way to done; judging that might take some time.

Add about a dozen capers, drained and rinsed, choped finely.

Aside: capers are neat.  Some people have them; they're basically crazy.  What they do is add a floral note to a dish that you basically can't duplicate.  Probably because they are, in fact, flower buds.  Subtle but it adds quite a bit.

Finely chop about half a red bell pepper.  Grate sufficient cheese.

Don't forget to keep stirring and adding liquid.

When the mixture is about 90% done (ie, it's getting noticeably harder to stir), add the red pepper.

Finally, the basil.  Cooked basil loses flavor fast, so this goes in nearly at the end.  If you have fresh, great.  If perhaps you froze some from last year, make sure you give it enough time (and hot liquid and massive amounts of stirring helps here) to defrost.  Chop finely, add that, let that go for another minute or two, then add the cheese, take off the heat, and stir it in.

Works wonderfully.

Tri-tip burritos

For some reason summer for me means tri-tip.  And tri-tip is good.  And very occasionally on sale enough to justify.

After experiencing several experiments on a small smoker (thank you very much Mr. McCormack; all was quite welcome) I decided to give it a shot on my own.  Which naturally meant not traditional smoked beef; that would be too mundane.  Even if I did have a smoker.

Solution: slow-cooked, heavily marinated beef with green chile in a tortilla.  How could that go wrong?  (In this case, it actually didn't.)

Marinade/sauce

In a food processor, combine:

• Garlic
• Cumin
• Oregano
• Ancho (for smokey flavor so not too much; this isn't your heat source)
• 1/4 package of hot chile powder (hot molido, in this case; this is your heat source)
• 50-50 white vinegar and water until there's a thin paste (it's easy enough to modulate the amount of vinegar down a bit, but you do need a decent amount to tenderize the beef)

Cover your tri-tip with this stuff, pour the rest in a baking pan with the meat in it, cover and chill.  Probably best overnight, and probably better if you pierce the meat several times.

Green sauce

The next day, or whenever you're nearly ready to start actually cooking the meat, start up your green sauce.

In a sauce pan, sweat in olive oil:

• 1 medium onion, 1/4 inch dice or so
• Garlic, minced
• Some whole cumin

In the meantime, thaw 1 container green chile (yeah, i used Bueno extra hot for this as well; I could live on that stuff).

When the onions are basically transparent, add:

• 1 yellow or orange pepper (red will do; going for sweet here) in smallish chunks

Sweat that down a bit, then add the green chile (likely still partially frozen), some water, and turn the heat up.  Let it come to a boil.

Thicken as desired with cold water/flour until reasonably thick -- you want it to drop, not run if that makes sense.

In the meantime, start on the meat.

Meat

Bring an oven to 450 or so.  Bring meat back to room temp on the counter; probably start this just before you start on the green sauce.

To do this properly, heat up your cast iron and Maillard that thing on all sides.

Then throw the meat in a baking pan, uncovered, for 20 minutes or so (100 F?) and toss it in the hot oven.

Take it out, remove from pan and set the nice pasty bits aside, wrap in foil and return to the oven until it reaches 125 - 130.

Remove, let sit for 10 - 15 minutes in the foil, then slice thin against the grain.  Return slices to the now likely cool sauce with any retained juices.  Toss around to coat a bit.

Final product

Heat tortillas.  Place meat in tortillas.  Smother in sauce.  Try to close and eat without making a ridiculous mess.  Chopped fresh cilantro would be awesome here as well.  Consider avocado and black olive as well.  Maybe even some lettuce of some flavor.

Serve with black beans perhaps?  Pico de gallo wouldn't hurt either.

Simple med pasta

I'm not going to claim this is Italian or French or Greek or what have you; it isn't.  But it tastes good?

Chicken

Take a few frozen chicken breasts, chunk them up (it's just easier when they're frozen) and thaw in a a marinade of olive oil, lemon juice, rosemary, and perhaps some oregano (but don't overdo that; not only will there be more later but it's easy to overdo).

Pasta

Farfalle and especially campanaelle seem especially suited to this mix, but any short, robust pasta will do.  Get your water going, salt it, etc.  Toss in your pasta.

Sauce

Maillard the chicken in a saute pan.  Add chopped garlic (obviously?), finely chopped jalapenos (technically optional), sliced red onions, chunked bell peppers (preferably red), and let that all heat through while the chicken reaches full temp.

Season with more oregano, black pepper, and some basil.  Powdered works here just fine.

Add a can of diced tomatoes, juice and all.  Let that reduce a bit; shouldn't take long.

Add chopped Greek olives (kalamata being the obvious choice), cut the heat, add the pasta, and crumble generous amounts of feta while the mixture is still warm.

Serve.  This can easily stand alone but does wonderfully with some sort of cucumber salad.

Very basic pasta

So many pasta dishes get so complicated so quickly.  This isn't one of them.

Boil water; don't forget to salt it.  It really is better that way.  Eventually add, say, angel hair or some other thin version of spaghetti.  Cook that through.

In the meantime, get to chopping.  Mostly garlic.  Lots of it.  And parsley.  Lots of it.

Add olive oil to a saute pan and lightly toast the garlic.  Once the pasta is ready, add that as well.  Once the pasta is well-coated in oil, kill the heat and add the parsley.  A little red pepper flake at this point wouldn't kill anyone.  Toss further. 

And you're done.

Grate a hard cheese over the top upon serving.

And yes, this compliments the salmon perfectly.

Basic salmon

Perfect summer dish.  Light, doesn't too much overheat the kitchen; can't go wrong.

Basic idea:

• Melt a patty of butter and add about as much olive oil in a small saute pan
• Add two salmon filets, skin up
• Finely chop a whole ton of parsley
• Juice half a lemon
• Flip the salmon to finish
• Drizzle the lemon on top and let that reduce a bit
• Add some parsley at the last minute

Serve with the rest of the lemon and parsley.  Preferably with pasta.