Slave To The Craving

Everyone gets a craving for certain foods. Sometimes it's just a passing whim; the thought "Oh that sounds good", fluttering around the edges of your mind. Other times, it's a full-on invasion of your brain. Something that simply will not leave you alone until you've had it. 

This meal has been a complete onslaught in my head for the past week (at least). I had to have it.

Yesterday, I finally had the time, ingredients, and energy/motivation to get this deliciousness on the table. Craving vanquished!

Kafta, tabouleh, tzatziki, and pita

First, get the tabouleh and tazatziki going. They only get better the longer they sit. 

Tabouleh

1 C. bulgur wheat

2 t. kosher salt

boiling water

1 large bunch parsley, finely chopped

3-4 green onions, sliced

1 medium cucumber, peeled, seeded, and diced

1 large tomato, diced

juice of two large lemons

1/3 C. extra virgin olive oil

1 t. kosher salt

freshly ground black pepper

Place bulgur and 2 t. salt in a large mixing bowl. Add enough boiling water to cover by at least 1". Let stand for 45 minutes. Drain VERY well in a fine-mesh strainer, squeezing out as much liquid as possible. Place bulgur in a large mixing bowl (just use the same one you used to soak in), add remaining ingredients, and mix well. Cover and refrigerate for at least an hour. Mix again before serving.

Tzatziki

1 large cucumber, peeled, seeded, and grated

1 t. kosher salt

1 1/2 C. plain Greek-style yogurt (I love Zoi brand... so thick and creamy you don't even need to strain it!)

1/2 C. sour cream (yeah I know... not traditional, but trust me)

2-4 cloves garlic, pressed

1 t. dried dill (or 1 T. fresh)

juice of half a lemon

1/2 t. kosher salt (or to taste)

freshly ground black pepper to taste.

Place grated cucumber in a fine-mesh strainer over a bowl. Thoroughly mix in 1 t. kosher salt and let stand in strainer for about an hour. With your hands, squeeze out as much liquid as possible. Combine cucumber and remaining ingredients in a mixing bowl and stir well. Cover and refrigerate for at least an hour. Stir well and taste for additional seasoning before serving.

Kafta

1 1/2 lb. ground beef (80/20), or equal parts ground beef and lamb

1 T. finely minced garlic

1/3 C. grated onion

1/3 C. finely chopped parsley

1 large egg

1/4 C. plain dry bread crumbs

1 t. kosher salt

1 T. ground coriander

2 t. ground cumin

1 t. ground cinnamon

1 t. ground allspice

1/4 t. cayenne

1/2 t. ground ginger

1/4 t. freshly ground black pepper

6-10 bamboo skewers, soaked in water for at least 30 minutes

Combine all ingredients in a large mixing bowl; mix with hands until well blended. Take a small handfull of meat mixture and press around a skewer to form an oblong, about 1 1/2 x 5" (see photo below). Place on baking sheet, cover, and refrigerate for at least 30 minutes (up to 12 hours). Preheat grill to medium-high. Remove meat skewers from refrigerator, brush lightly with oil, and grill until desired doneness, about 15 minutes. Let rest a few minutes while you heat the pita of your choice on the grill.

I didn't want to go to the grocery store...

We'd been out at our lake place for the past four days. The water out there is... different. It makes my hair do... strange things. I'd taken a shower the morning we left, so I didn't want to take another one the next day just to go to the grocery store, yet... 

The hair remained...

Okay, truth be told I could have easily straightened my hair and gone to the store for something, but I decided I would create another one of my self-challenges and make something from what I already had. 

Best decision ever.

BEHOLD!!! ONE OF THE BEST THINGS I HAVE EVER COME UP WITH!!!

Shrimp in Lemon Garlic Cream Sauce over Grilled Corn Polenta

(sounds pretty schmancy, huh? tastes like it too!)

This is grilled corn IN polenta, so technically it's a bbq dish. Just sayin'. Don't be intimidated.

Let us begin...

For the polenta -

2 ears fresh corn, shucked

4 C. chicken broth

1 C. polenta

1/2 C. Parmesan (I admit I used shaky cheese, but fresh grated would be so so much better)

Preheat grill. The temperature depends on what kind of grill you're using. I used my standard propane grill, all four burners on high. It just has to be really hot. Grill corn, rotating frequently, until browned grill marks appear... like this...

Remove from grill and cool until easily handled. Cut corn from cobs and set aside.

In a large sauce pan, bring chicken stock to a boil. Turn heat to low, whisk in polenta until thoroughly incorporated, and cover. Cook for 25 minutes, whisking every 5 minutes. Stir in cheese and corn thoroughly, cover, and set aside until the shrimp are done, about 5 minutes. It will set up quickly, so try to time it so the shrimp and polenta are finished at about the same time.

For the shrimp -

1 1/2 lbs. shrimp, shelled and deveined

6 slices bacon, diced

3 large cloves garlic, severely dealt with

1/3 C. green onions (about 6), sliced (a couple pinches reserved for garnish)

1 lemon, zested and juiced (you will need 1 tsp. of zest and 2 tbs. of juice, so that works out to about one small-to-medium lemon)

3/4 C. heavy cream (I never said this was diet-friendly... ha!)

large pinch of kosher salt

1/2 tsp. of your favorite hot sauce. I used Tapatio, and I would recommend Frank's, but Tabasco might have too much vinegar in it... that's up to your personal taste. Maybe cut back on the lemon juice if you use Tabasco... up to you.

In a large non-stick pan, fry bacon until crisp. Remove bacon to paper towels and drain all fat out of pan, except for what clings. Don't wipe out the pan. Return pan to medium heat, add garlic and green onions (remember to leave a little for garnish!), and saute for about 1 minute. Turn heat to medium-high and add shrimp. Saute until half done, about 2 minutes on each side. Remove to plate, scraping out as much of the garlic and green onion as possible. Return pan to stove and add cream, most of bacon (reserve a little for garnish), salt, hot sauce, lemon zest, and lemon juice. Bring to a boil and reduce by half until thickened, about 8 minutes. Add shrimp back into pan and boil until shrimp are cooked through and sauce has re-thickened. 

Spoon polenta into shallow serving bowls (or whatever serving device you happen to have on hand) and spoon shrimp with sauce over. Garnish with reserved green onion and bacon. Eat and die happy.

Salmon with Grilled Pineapple and Avocado Salsa

Don't really have much to say about this one, aside from it's YUMMY!

FOR THE SALSA -

3 large fresh pineapple spears

1/2 medium red onion

1 large jalapeno

1 T fresh lime juice

1/4 C chopped cilantro

1/2 t kosher salt

1/2 t cumin

1/4 t cayenne

1 large avocado, diced

Spray grill rack with cooking spray (or brush first three ingredients LIGHTLY with olive oil). Grill over high heat until pineapple is golden and onion and jalapeno are pretty well charred. Remove from grill and cool until they are easily handled. Dice pineapple and onion. Remove skin, seeds, and ribs from jalapeno and finely chop. Combine all ingredients in a medium bowl and mix well. Cover and chill until ready to serve. Makes about 2 cups.

FOR THE SALMON -

In a small bowl, mix together the following:

1 teaspoon each -

kosher salt

cumin

paprika

granulated onion

chili powder

fresh ground black pepper to taste

Cut approximately two pounds of boneless, skinless salmon into manageable-sized pieces (3 or 4). Brush with extra virgin olive oil and sprinkle evenly with spice mixture. Grill until desired doneness.

Top with prepared salsa and serve with your favorite side dishes. We had it with toasted pine nut couscous and one of my broccoli slaws, which can be found HERE.

On the off-chance you end up with leftovers, make salmon street tacos!