The summer months bring a welcome flurry of sound to Glover Gardens. Our Musical Millennial is home from the University of Texas where he’s studying Jazz Composition, and is busy writing, playing, recording and mixing new tunes. Other young musicians who are home for the summer drop in late at night and carry their instruments upstairs to the cluttered lair where the keyboards, amps and computers wait to come alive.
I love it.
Music, laughter and earnest debate about how to ramp up and tweak their collaborative creations drift downstairs to the Grill-Meister and me, and I know that all is right with the world.
Here’s the newest offering, Familiar Territory. It was written by another musical millennial, one of my son’s frequent recording and playing partners. It’s posted in my son’s Bandcamp site where you can download it for just $1 or stream it for free. (I have a bet with him about how many purchases this post might stimulate from loyal Glover Gardens followers, but hey, no pressure!)
It’s a fun tune to listen to, and was obviously fun to record.
Watch this space! These two are planning to write and record enough new material for an album before heading back to their respective colleges. And there’s an upcoming gig at Cezanne in Houston on July 14, for any of you locals that want to hear them live.
In the late summer when the heat is getting you down, it’s time for a gigantic salad for dinner. The Grill-Meister is partial to Crab Louie (or is it Louis?) Salad but also loves when we have plank-grilled salmon for dinner, so one night we decided to combine the two ideas and make a Salmon Louie Salad. And we threw on some grilled shrimp, too. Yum!
This is a super-easy one-dish meal, although you could serve a crusty french bread with it. There isn’t really a firm recipe or amounts for the salad part, but I’ll talk you through it. Leave out the shrimp if you want; it’s good but not necessary for the meal to be glorious.
Your favorite salad greens (we like a mix)
Enough boiled eggs so that you won’t be fighting over them
Plank-grilled salmon (recipe here) – see ingredients list in that recipe, and don’t forget the plank!
Thousand Island dressing or your favorite (no need to stick with tradition here if there’s something you like better); I like this Remoulade
Salt and liberal amounts of freshly ground pepper
Start with the plank-grilled salmon recipe, because you’ll have to soak the plank for at least 30 minutes, make the spice rub and apply it to the fish, and heat up the grill.
Toss the shrimp with olive oil and about 2 tsp of your favorite Southwest or Cajun spice mix (we always use my Zippy Southwest); if you don’t have a spice mix on hand, try 1/4 tsp cayenne, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper). Set aside with the fish.
Prepare the plates and start layering on the goodies, starting with a big fluffy base of greens and arranging the rest of the ingredients except the croutons all over each plate, leaving space in the middle for the salmon filet. Store the plated salads in the refrigerator until you’re ready for them.
Grill the salmon according to the directions in the recipe.
Throw the shrimp on the grill after you remove the salmon (tent foil over the salmon while it is resting and after adding the honey drizzle called for in the recipe). The shrimp cook pretty quickly on a hot grill, about 2 minutes per side.
Add a salmon filet, some grilled shrimp and the croutons to each plate, then add a sprinkling of salt and generous amount of freshly ground pepper. Serve with the dressing of your choice; I like to serve it on the side.
This salad goes really well with a crisp Rosé or Sauvignon Blanc, if you’re a wine drinker.
drink up before your journey;
~ thanks for stopping by ~
This hungry little beauty zoomed up to the feeder at Little House in the Rockies within two minutes of my filling it, and then posed for me for a moment. The early bird gets the bright red go-juice! Migration is just a month away for this Black-Chinned Hummingbird.
Mindfulness is so easy in the quiet of a mountain cabin.
If you ask a Scottish person what time the sun goes down, they’ll say “Ach, not late, aroun’ aboot half-ten in the summer.” DON’T BELIEVE IT.
The sun never stops giving a wee bit of its glow to the summer night sky in Scotland. It sinks beneath the horizon in what is called “nautical twilight”, and never lets the sky get completely dark. Not that I’m complaining – it is beautiful.
I was reminded of the nautical twilight phenomenon during a brief stay in Aberdeen this week. Aberdeen is a coastal city perched on the east side of Scotland right on the North Sea. I had a room with a view and snapped these pics to capture that ever-changing but never-dark sky while enjoying the cool night air and familiar cries of the seagulls. (This lass grew up amid sand and seagulls in a wee coastal town in southeast Texas, albeit with warm nights and actual darkness after twilight.)
I have a friend who is a margarita-maker extraordinaire. My son’s godfather, he is a true renaissance man with a variety of interests, a broad palate for both food and libations, and an uncanny ability to describe the essence of a thing in humorous, quirky way; you might call him a raconteur. In fact, that’s what I’m going to call him here in the blog: the Raconteur. He has perfected the mixology for this ubiquitous cocktail through years of practice, experimentation, and feedback. I’ve blogged about the Raconteur and his ‘Ritas before, when I profiled the marvelous Krups juicer he uses. A Friday night tradition for years back when I was a single mom was enjoying pizza and wings with the Raconteur and Kat-Woman, his wife; we washed them down with his hand-made tart margaritas.
We’d laugh and talk and catch each other up on happenings at work and in our extended families, and often share the food and drink with random neighbor friends who somehow began to realize that the party was always at my house on Friday nights.
On several occasions, we put together taste tests to try out the absolute best combinations of a variety of tequilas and orange liquors; these things are important to get right.
I’ve been working on the Raconteur to be a guest blogger for Glover Gardens, and recently, Kat-Woman sent me the photo below with a suggestion to do a Margarita post.
These days, we enjoy the Raconteur’s ‘Ritas at Glover Gardens when they visit, or Little House in the Rockies. He finally agreed to share his thoughts on the topic:
“The margarita recipe is simplicity itself, although different than the the ones that are so often published.
My recipe is 2:2:1. Two parts tequila, two parts fresh-squeezed lime juice and one part triple sec.
Some published recipes call for 3:2:1. Too much tequila for me. Tequila by itself has a taste that is similar (in my imagination, never having tasted the real thing) to kerosene. That is why you balance it out with the lime and the triple sec. And, I like lime juice.
One often sees a recipe that is 2:1:1:1. Two parts tequila, one part triple sec, one part lime juice, and one part simple syrup. If you compare this to my recipe, you will see that it is similar, except that one of the two parts lime juice has been replaced with simple syrup. Makes a sweeter drink, and one that is cheaper to make. Great for restaurants, and the patrons get a sugar rush with their drink.
But I don’t need the sugar rush, I think excessive sugar increases the chances of a hangover (think champagne!) and it masks the taste of tequila. I know that I said just above that straight tequila tastes like kerosene, but lime and triple sec transform it.
So, do yourself a favor and stick with 2:2:1. If it isn’t sweet enough, add some sugar. I do that for my mother-in-law. Just beware of the three consequences I listed above. And cook your steak well-done if you want to. (Note from Glover Gardens – he’s being sarcastic here.)
I salt the rim, but I drink from the same spot on the rim, so I don’t take in much extra salt. Mostly decorative, but it does tone down the sweetness from the triple sec.
I mostly use el Jimador Reposado for the tequila and Hiram Walker 48 or 60 proof for the Triple Sec. Luxardo triplum works well, too.
A final note on margaritas: always, always, always use fresh-squeezed lime juice for margaritas. Anything else is simply criminal. For more about the Friday night Pizza, Wings and ‘Ritas tradition with Kat-Woman and the Raconteur and the perfect juicer, here’s The Juicer for Me, for You, for Ritas.
The Memorial Day forecast calls for rain in Southeast Texas, but that’s fine by me. A rainy Monday Memorial holiday calls for sleeping late, a date with a good book, some barbecue in the afternoon and a war movie or two. Whether or not you’ve got rain in your forecast, here are a few tried and true recipes that are just right for the Memorial Day table.
If you’re vegetarian, try the rub from the ribs recipe on grilled eggplant; my blogger friend at Pleasant Peasant Cuisine suggested that in a comment on my post about the ribs. He used the rub on his Stuffed Squash Blossoms, which would be a great vegetarian main dish for Memorial Day or a lovely side.
What’s a barbecue without a slaw on the side? Here’s my slightly spicy Pepper Jelly Slaw recipe.
Serrano Ham and Corn Pudding is a great side for ribs (actually, I think it is a great side for anything, and it’s not even one of my original recipes).
Why not finish off the meal with some great big cookies that are chock-full of cookie goodness? You’ll like my Glover Gardens Comfort Cookies, and since they have nuts, oatmeal and dried fruit, too, they qualify as “healthy”. That means you can eat more of ’em!
Happy Memorial Day! And no, even though I’m blogging about the menu, I haven’t forgotten the reason we celebrate: those who gave their lives for our freedom. In their memory, here’s a photo of our flag, taken at Reagan National Airport in Washington, DC. I love how prominently it is displayed there.
In addition to his many BBQ accomplishments, the Grill-Meister makes a marvelous homemade tomato juice. When we started growing tomatoes at Glover Gardens, he found a recipe online and then honed it over several summers, tweaking the spices, amounts and fresh peppers. Here it is, hopefully in time for your summer tomato crop, or, if you don’t have a garden, those deep red beauties you’ll find at your local farmers’ market.
This amped-up tomato juice doesn’t need anything but vodka and a squeeze of lime to make a perfect Bloody Mary. On the other hand, it’s so good, you don’t really need the vodka!
4 lbs fresh tomatoes
2 jalapeno peppers
1 serrano, cayenne or fresno pepper
1 medium yellow onion
2-4 cloves of garlic (you guessed it, we use 4)
1 TBSP kosher or sea salt
1/2 tsp white pepper
1/2 c water
freshly ground black pepper (optional)
celery stalks (optional)
Blanch tomatoes and remove skin and core (see pictures below for how-to instructions); cut into large chunks. Dice peppers and onion; mince garlic. Combine all ingredients in large pot; simmer for 30 minutes. Allow mixture to cool for 15-20 minutes; puree in blender. Use medium sieve strainer to remove pulp from tomato juice (reserve the pulp to use as base for soup, salsa, guacamole, etc.) Cool in refrigerator for minimum of 3 hours. Serve chilled, garnishing with black pepper and a stalk of celery.
Summer stayed with us well into September this year, releasing its stranglehold just this last week and enabling an enjoyable evening of wine and fruit by the pool here at Glover Gardens. The hibiscus and roses are still blooming, but the leaves have begun to fall. The hummingbirds are still darting about, buzzing the feeder for that last bit of fuel before their long journey across the Gulf. There’s a sense of the changing season in the air as we welcome our first cool night tonight.
We’re empty-nesters here at Glover Gardens now that the last millennial has gone off to college, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.
The tuna burgers benefit from what we call “Salad on a Sandwich”. It’s a quick toss of baby spinach or other greens, red onion and tomato with a tiny bit of olive oil and a healthy splash of balsamic vinegar. Salad on a Sandwich brightens up a variety of sandwiches and makes the everyday sandwich feel like a gourmet treat. And it looks really beautiful.
Two 6+ ounce tuna steaks, about an inch thick
1/2 tsp cayenne or ground ancho or chipotle chiles
Salt and freshly ground pepper
1 large bell pepper or several small sweet peppers, sliced into 1-inch wide strips, seeds, ribs and stems discarded
Two buns (we like onion rolls)
Purchased or prepared remoulade (click here for a killer and super-easy recipe)
Salad on a Sandwich
2 cups baby spinach or your other favorite greens
1/4 red onion, thinly sliced
1 very ripe medium tomato, thinly sliced, or 6-8 grape tomatoes, halved longways
1 tsp olive oil or a few sprays from an olive oil mister
2 tsp good-quality balsamic vinegar
Salt and freshly ground pepper
Sprinkle tuna all over with salt, pepper and cayenne or ground chile. Toss peppers with a small amount of olive oil and sprinkle with salt and pepper. Assemble Salad on a Sandwich by combining and tossing all ingredients in a medium bowl. Set aside. Prepare remoulade, if making your own.
Preheat gas or charcoal grill for cooking over high heat.
Wrap buns in foil. Grill tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). In the last few minutes of cooking, put the buns in foil on the grill to heat them up. Transfer tuna and peppers once they are cooked to a serving plate.
To serve, spread remoulade on buns (top and bottom), put a layer of grilled peppers on the bottom of each bun, and then top with a tuna steak. Add a generous helping of Salad on a Sandwich, then cap the tuna burger with the top bun. Enjoy!
This recipe works really well without the bun, too. Just flip it – position the tuna steak atop the Salad (Not) on a Sandwich, then arrange the grilled peppers on the tuna and dress with the remoulade or serve it on the side. It’s beautiful, healthy and low-cal.
Our other favorite seafood in a burger is salmon – click herefor the recipe.