Friday, July 30, 2010

Grilled polenta

I love polenta, whether it is served creamy or grilled. In the summer, the grilled polenta is a nice addition to any grilled meat or fish. Add a ratatouille to the meal, or the Eggplant Provencale and "Bon appetit!!!"

Grilled Polenta

Serves 8

3 cups water
1 tsp salt
2 Tbsp olive oil
3/4 cup polenta
1/2 cup freshly grated Parmesan cheese
1/2 tsp Cayenne pepper

Combine water, salt and oil in a medium saucepan. Bring to a boil. Gradually add the polenta, stirring constantly to avoid lumps.
Lower the heat and continue cooking for about 8 - 10 minutes.

Remove from the heat and add the Parmesan and Cayenne pepper.

Line a 9-in cake pan with plastic wrap. letting it hang over the edges. Pour the hot polenta in the pan, and spread evenly. smooth the top and cover with the wrap.

Let cool and when cold, refrigerate.

When chilled, unmold on a cutting board and cut into trangles. Cut these triangles in half horizontaly. Brush both sides of the wedges with olive oil and grill. Cook one side first, turning it after 5 - 7 minutes. Cook the other side for another 5 to 7 minutes, until golden.

Monday, July 26, 2010

Tequila Lime Chicken

Hot weather, summer...Margaritas!!! Well almost!This chicken is moist and tastes delicious!

Tequila Lime Chicken

Serves 6

1/2 cup Gold tequila
1 cup freshly squeezed lime juice, 6 to 7 limes
1/2 cup freshly squeezed orange juice
1 Tbsp chili powder
1 Tbsp fresh jalapeno pepper, minced
3 cloves garlic, minced

1 tsp salt
1/2 tsp freshly ground black pepper

6 chicken breasts

Combine all the marinade's ingredients together in a bowl. Pour over the chicken and refrigerate for at least 2 hours.
When ready to grill, sprinkle the breasts with the salt and pepper.
Grill skin side down first, about 5 minutes. Turn the chicken, lower the heat and cook for another 10 to 12 minutes. When done, transfer to serving platter and let rest for another 5 minutes.
Serve with a rice and salad!

Saturday, July 24, 2010


The aperitif is a summer staple in France and for it we serve a nice crisp Rose wine, a bit of "saucisson" (dry sausage), and I love to serve hummus with grilled - or toasted - pita wedges. This one is quite garlicky, so don't feel like you have to use all 6 cloves!
There it is!


Serves 12

1 can chickpeas, drained
1 teaspoon salt
4 Tbsp Tahini paste
4 limes, for juice
6 cloves of garlic, chopped very fine or pressed
1 large bunch of cilantro.

Puree the chickpeas in the food processor. Add the salt, Tahini paste, lime juice, garlic and cilantro. Pulse until blended.
Transfer to a bowl and refrigerate until cooled.

Serve with corn chips or grilled pita wedges.

Tuesday, July 20, 2010

Grilled Pork Chops

I have been quiet....and very busy!!! I just came back from a quick but wonderful vacation in France where, for once, the weather was perfect! With the kids we just went to the pool everyday, visited the Chateau de Pierrefonds to the North of Paris.
Evening Rose served on the terrace with friends...Life is good!
I am now back to the US and have just started a new job...!!! Banquet Director at the Red Lion Inn. It is a bit far from home, but the ride is easy...The place is beautiful and has a lot of potential. So far I love it!

I still find a little time to cook and made pork chops on the grill, served with a quinoa salad.

Grilled Pork Chops

Serves 4

4 nice size pork chops
1-2in piece of fresh ginger
2 Tbsp honey
2 limes
2 cloves garlic, pressed or really finely chopped
1/4 cup soy sauce
1 Tbsp sesame seeds
1/2 bunch fresh cilantro, finely chopped

In a small bowl, prepare the marinade:
Peel the ginger and grate it - with a Microplane. Add the honey, lime juice, soy sauce and sesame seeds. Add the garlic and the cilantro.
Pour over the meat and let stand for at least one hour.

Heat the grill and when ready, cook the pork chops for about 8 minutes on each side.
 Remove from the grill and let stand a few minutes. Serve.

You may want to freeze the ginger a little to make it easier to grate.