Fresh Salmon Tacos

As the weather warms up, you might be looking for grilling ideas, and what's better on the grill than a delicious seared salmon! And why not make it a little more special and flavorful. Jess Larson, who's writing the cooking blog, Plays Well With Butter, stopped by Tonia's Kitchen to talk about her recipe for Grilled Salmon Tacos. She says they are full of flavor and spice, and really can make a spring or summertime barbeque or picnic. Jess told Tonia that she likes to use wild-caught Salmon from Alaska, and season it up on the grill!

• 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• kosher salt and ground black pepper, to season
• 2 tablespoons olive oil
• 1 lime, juiced
• For the Green Sauce-

• 1 cup mayonnaise
• ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
• 2 large, juicy limes, juiced (approx. ¼ cup juice)
• 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
• 1 medium jalapeno, deseeded as desired and roughly chopped
• 1 tablespoon grated fresh ginger
• 3 green onions, roughly chopped
• 3 cloves garlic
• kosher salt and ground black pepper, to season
• Optional: Prepare the green sauce: In a food processor, combine all listed ingredients for the sauce. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 2 weeks.
• Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.
• Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top
• Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!
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When Grilling Cauliflower

     

Is there really such a thing as grilled cauliflower? When it's in the skilled hands of Grillmaster Jamie Purviance, you bet! Jamie, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to help ring in the summer grilling season, and talk about a delicious side. His cauliflower has a slight east Asian flavor with a Tandoori Crust. He told Tonia that's made up of yogurt and spices. It's interesting, because the Cauliflower takes on the look of a cake, thanks to the golden color it gets from roasting on the grill. 

Tandoori Crust

1/3 cup chopped yellow onion (½ small onion)

3 garlic cloves

2 tablespoons fresh lemon juice

¾ cup plain whole milk or low fat Greek yogurt

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground ginger

2 teaspoons ground turmeric

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 head cauliflower, about 1 ¾ pounds Canola oil Herb Chutney

1 cup packed fresh cilantro leaves and tender stems

1 cup packed fresh mint leaves

½ small yellow onion, cut into chunks

1 tablespoon fresh lemon juice

1 small green chile pepper, such as serrano, seeded

1 tablespoon peeled, finely grated fresh ginger (

½ by 2 inch piece)

2 garlic cloves, smashed

1 teaspoon kosher salt

1 cup plain whole milk or low fat Greek yogurt

1.

Prepare the grill for indirect cooking over medium heat (350° to 400°F). In a food processor combine the onion and garlic and pulse until finely chopped. Add the lemon juice, yogurt, and all the spices and puree until fairly smooth, stopping to scrape down the bowl as needed

2.

Turn the cauliflower stem side up. Insert a small, sharp knife about ½ inch away from the stem and cut around the stem on a diagonal to remove it in one piece. Trim away any remaining leaves and discard them with the stem.

3.

Lightly oil a 10 inch cast iron skillet large enough to hold the cauliflower. Place the cauliflower, stemmed side down, in the skillet. Slather the yogurt mixture all over the cauliflower (some will run into the pan bottom, which is fine).

4.

Drain the wood chips, scatter over the coals or add to the smoker box of a gas grill, and close the lid. When smoke appears, grill the cauliflower in the skillet over indirect medium heat, with the lid closed, until a knife slides easily into the center and the crust is nicely golden brown, 50 to 70 minutes.

5.

If the cauliflower is browning too deeply, tent it with aluminum foil. Using a wide metal spatula, transfer the cauliflower to a platter, leaving behind any scorched sauce in the pan (it will taste bitter).

6.

While the cauliflower is cooking, make the chutney. In a food processor combine all the

ingredients except the yogurt and pulse until very finely chopped, stopping to scrape down the bowl sides as needed. Add the yogurt and puree until fairly smooth. To serve, cut the cauliflower into wedges. Serve warm with the chutney.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

No If's And's Or (Pork) Butts

 

You've heard of "low and slow" grilling, now here's hot and fast for a very particular cut of pork, the butt. Matt Moore. who wrote the new cookbook Butcher on the Block, came by Tonia's Kitchen to talk about how his experiences all over the world have shaped his views on BBQ. From his early days in Valdosta, Georgia to Nashville and everywhere around the country, he told Tonia there's no "right" way to BBQ. That's especially true if the end result is tasty, of which this next recipe sure is. Matt says he loves making a Greek-Style Pork Butt, which he considers almost like a pot roast, since the meat is so tender once it comes off the grill. Matt says he grills it hot and fast, which allows for pork so fork-tender, it's just like it was pulled.

• 1 8-10 lb. pork butt
• Dry rub (your preferences; if working with the rub recipe below, use 1/2)
• Aluminum foil (see above)

• 2 Tbsp. granulated sugar
• 2 Tbsp. kosher salt
• 2 tsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. red pepper flakes
• 1 tsp. ground allspice
• 1 tsp. ground nutmeg
• ½ tsp. MSG

Stir together all ingredients in a bowl, and store in an airtight container up to one year.

Directions

1. Prepare a smoker, or grill for indirect heat, bringing internal temperature to 275 degrees F.
2. Rinse the butt in cold running water, and pat dry. Using your hands, liberally work the rub into every crevice of the meat.
3. Smoke the pork, covered, over indirect heat, maintaining a consistent temperature inside the smoker of 275 degrees F, for 12-14 hours, or until a meat thermometer inserted in the thickest portion registers 200 degrees F.
4. Remove the pork from smoker, let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand, reserving meat for desired use

Firing Up the Grill On the Today? Start Here!

 

When grilling with charcoal, it's hard not to note an environmental impact from flames and the smoke. It's real and it's something that a number of people have tried to mitigate. One company says they've done it. Janet Silverman is the Chief Impact Officer with The Good Charcoal. She came by Tonia's Kitchen to talk about what makes their charcoal different. And she says there are a number of really positive aspects to grilling with their product. Janet told Tonia their charcoal is premium, from a denser and harder wood, so it burns longer and hotter. And their emissions are clean burning. Janet adds the wood they make their product from is more environmentally friendly. It comes from the Acacia Bush, is more sustainable and helps the environment from where it was harvested from. Beside the net environment positives, the company also gives back, hosting events across the country to feed people in need. It's a great way to enjoy a July 4th BBQ and feel good about it!

From All of Us at Tonia's Kitchen, Happy Independence Day!

Why Ask Why? Chicken Thigh

    

It's time to think about grilling outside...thanks to the weather getting hot. Chris Schlesinger and John Willoughby, who both wrote the Big Flavor Grill cookbook, stopped by Tonia's Kitchen to talk about their Grilled Chicken Thighs with an Apricot Chile Glaze If that sounds like a mouthful, you should try the chicken itself!  The sauce, very popular in Peruvian regions, provides a level of barbecue flavor that is unique to say the least, spanning the spectrum of sweet and spicy.  This chicken dish also has roots in North Africa, so Chris and John told Tonia they recommend serving it with a side of cous-cous. A really special way to fire up that grill this season!

• chicken thighs
• mint
• apple cider vinegar
• apricot preserves
• instant couscous
• sambal

A Great Grilled Shrimp

   

Who doesn't love a beach barbecue? And when you think of what to bring to that party, what comes to mind?  Maybe hamburgers and hot dogs, but why not shrimp? Chris Schlesinger and John Willoughby think that's exactly the way it should be!  Both Chris and John are the authors behind the new cookbook, Big Grill Flavor. Both stopped by Tonia's Kitchen to talk about one of their recipes for grilled shrimp. They told Tonia to grill those shrimp, then use fresh corn tortillas, and grilled pineapple. Chris and John say that enhances the sweetness, and adds a smokey aspect to many foods. Chop up the pineapple and add to the shrimp inside the tortilla.  If it sounds complicated, it's not! Chris and John say one of the unique aspects of the book, is how it's laid out. It's an effort to make things as simple as possible, so you spend less time preparing, and more time enjoying!

GRILLED SHRIMP TACOS WITH GRILLED PINEAPPLE

Tacos a la Playa: Born on the beach in Costa Rica, this is among our very favorite lunch dishes. Vamos, amigos!

PREP

While the fire heats up, combine in a large bowl:

1 cup shredded cabbage

2 avocados, diced medium

Next, place in separate small containers:

1/4 cup extra-virgin olive oil

1/2 cup roughly chopped fresh cilantro leaves

1 to 2 tablespoons chopped fresh chiles of your choice

1 tablespoon ground cumin

1/3 cup fresh lime juice (from 2 or 3 limes)

GRILL

When the fire is ready, put on the grill right above the coals:

1 dozen 6-inch corn tortillas

3 (1-inch-thick) slices fresh pineapple, peeled and cored

Grill the tortillas for just 30 seconds

per side to heat, then put them aside; grill the pineapple until golden, 4 to 5 minutes per side. When the pineapple comes

off the grill, cut it into medium dice and put into the large bowl

Now follow step 2 of the recipe for Super-Basic Grilled Shrimp on page 147.

TOSS

When the shrimp come off the grill, slide them off the skewers into the bowl with the cabbage mixture, add all the other prepped ingredients, and toss like crazy. Season to taste and serve with the grilled tortillas.

Super-Basic

GRILLED SHRIMP

2 pounds large shrimp (16/20 per pound) peeled and deveined, tails left on

3 tablespoons olive oil

Kosher salt and freshly cracked black pepper to taste

Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds), you’re ready to cook.

Thread the shrimp onto skewers, about 6 per skewer. Drizzle the shrimp with the olive oil and sprinkle them generously with the salt and pepper, then place them on the grill directly over the coals and cook until slightly charred and golden brown, about 3 to 4 minutes per side. To check for doneness, cut into one of the shrimp at its thickest point and peek inside to be sure it is opaque throughout.

Serve hot.

| Serves 8 as an appetizer, 4 as an entrée