Tag Archives: roasted garlic

Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!

 

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Roasted Garlic! YUM!

18 Jul

I remember the first time I had roasted garlic.  It was many years ago at a sheshefoofoolala restaurant in my home town of Chicago.  The server brought a flat plate to the table along with roasted garlic, olive oil, and seasonings.  To my surprise, she smashed that roasted garlic with the back of a fork, added the seasonings, mashed it some more, then added some olive oil.  The server then invited us to enjoy this concoction with the fresh italian bread on the table.  Holy cow was that fantastic!  I became an instant convert.  Now I make it all of the time!  Good thing it is a snap to make!  Let me share it with you.

Take a bulb of garlic and cut the bottom off so that all of the cloves are exposed.  Place the bulb of garlic, cut side up, in a large piece of tin foil.  Drizzle some olive oil over it, and sprinkle a dash of salt and pepper on it too.  Seal up that foil pouch nice and tight.  Crimp the top.  Then simply toss it in a preheated 350 degree oven for about 30 minutes.

Take a whole bulb of garlic.  Chop the top off.

Take a whole bulb of garlic. Chop the top off.

Place the bulb into the center of a large piece of tim foil.

Place the bulb into the center of a large piece of tim foil

 

While that is baking, enjoy the rich nutty aroma filling the kitchen.  When it is done, pull it out of the oven and place on a heat proof surface.  Open the top and let the steam out.   This needs to cool a bit so you can handle it with your hands.  When it cools a bit just squeeze the cloves out of their paper wrappers.  Use it any way you choose.  The most difficult thing about roasting garlic is deciding what to do with it.  I have mashed it up and spread it on bread just like the first time I had it.  I have also added it to sauces, and it is absolutely outrageous in mashed potatoes!  I also use the oil that the garlic roasted with in the foil.  No need to waste even a tiny morsel of this!

That is all there is to roasted garlic.  Don’t you dare go buy one of those silly little garlic bakers.  First of all, I do not like kitchen utensils that can only do one little job.  Second, there is no need for one.  I have tried them, and tin foil works just as well as the little baker.  And by the way, my little baker cracked pretty quickly.

get that foil pouch nice and tight.  Then toss it in the oven!

get that foil pouch nice and tight. Then toss it in the oven!

Just look at this delicious roasted garlic!

Just look at this delicious roasted garlic!

 

A word of warning however.  This delicious treat may cause some gas.  Along with the breath thing, garlic has a little gas thing to deal with as well.  It may produce some methane in the lower GI system.  You may “make a little music” out the back end after having garlic of any kind.  (In my house we act surprised if a little backend music escapes and blame it on barking spiders somewhere in our vicinity).  This is fine is you are hanging around the house or with close friends after consuming this tasty treat.  But beware if you are heading out for a night of fun after eating this tasty treat.  I speak from experience…

We made the mistake of having roasted garlic, and lots of it, for Christmas Eve dinner one year.  We slathered it on the bread at our dinner table, and allowed the incredible flavors to overtake us…consuming way too much.  After dinner we toddled off to midnight mass in celebration of Christmas.  We grabbed our usual pew in the church…right up front.  Let’s just say that we spent the mass partially focused on keeping out butt cheeks pretty tight.  We never made that mistake again!

Don’t let a little gas stop you from this yummy treat.  Try it, and let me know what you do with it!  Let your creativity shine!