Sunday, May 13, 2007

Fresh Basil and Mozzarella salad

We ate lunch at Greg's parents' house today to celebrate Mother's Day. I wanted to take a salad, and I wanted to use things I had on hand and not have to drive to the grocery store this morning. I remembered some fresh mozzarella in the garage frig, and there were some cherry tomatoes in the cupboard. Fortunately I have two basil plants waiting to be planted. This salad came together in about five minutes. The dressing is 2 parts olive oil to 1 part red wine vinegar, and a little salt and pepper shaken together in a jar.

I am learning to use fresh herbs, and love having my own plants. The cost of fresh in the store is insane. So much better to run outside and pluck them right off the plant.

Friday, May 4, 2007

Garlic Lover's Rub

Mmmm - garlic. We love it. Crushed, chopped, minced, roasted, we use it all the time. That's why I was very interested in this wet rub recipe from the June issue of Eating Well magazine. I made it tonight and put it on chicken breasts. Kinda worried that the garlic might burn on the grill and get bitter, but noooo...

The chicken was juicy and the garlic flavor was just right. Not too subtle, not too strong.


Greg even grudgingly agreed. (He's the dry rub master in our house, and I'm messing in his territory.)

I look forward to using this often, on all of the things we grill.

Garlic Lover's Rub

(use on: extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb)

Combine 8 cloves minced garlic, 1 Tbs. extra virgin olive oil, 2 teaspoons stone ground mustard, 1 1/2 teaspoons kosher salt, 1/2 teaspoon fresh-ground pepper, and 1/2 teaspoon freshly grated lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protien just before grilling. Makes 1/4 cup.

I'm thinking this would be wonderful on roasted veggies, too!