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.

Watermelon with Goat Cheese Salad

I'm getting this strange feeling of deja vu... like this has happened before... like last summer when I had way, WAY too much watermelon in my life...

Once again, I went in search of something different to do with all the watermelon sitting in the fridge. This time I wanted a salad-like concoction, but all the recipes I found online involved feta and mint. I did not want feta and mint! This is what I came up with to suit my craving... it was VERY tasty!!


Watermelon with Goat Cheese Salad

3 oz. thin-sliced prosciutto (5-6 pieces)
6 C. diced watermelon
1 bunch (about 8) large radishes, thickly sliced
1/2 small red onion, thinly sliced
1/4 C. fresh basil, chiffonade
1 1/2 T. honey
1/4 C. fresh lime juice
2 T. extra virgin olive oil
salt & pepper to taste
3 oz. goat cheese

Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes, turning over once or twice. Remove to paper towels to drain and cool. In a large mixing bowl, combine watermelon, radish slices, onion, and basil. In small bowl, whisk honey, lime juice, oil, salt, and pepper until well mixed. Pour dressing over watermelon mixture and stir gently until everything is well-coated. Crumble goat cheese and crisped prosciutto into mixture; stir again. Serve immediately.

Caprese Pasta Salad with Shrimp

It's been hot here in the greater Puget Sound area. Really hot. For a frightfully long time.

I figured it was time to come up with a new dinner salad! This would also be great for potlucks, picnics, and the occasional shindig.

Caprese Pasta Salad with Shrimp

1 - 12 oz. box farfalle (butterfly) pasta

1 lb. small cooked shrimp, shelled, deveined, and tails off

2 C. grape or cherry tomatoes, cut in half

1 C. prepared pesto 

fresh ground black pepper to taste

1/2 t. kosher salt

2 - 8 oz. packages fresh mozzarella pearls, separated 

1/3 C. fresh basil, chiffonade (cut into thin strips)

a few basil leaves reserved for garnish

Cook pasta according to package directions. If you're using frozen shrimp, dump it into the colander you plan to drain the pasta in. Pour cooked pasta over shrimp in colander, drain, then run under cold water until shrimp are thawed and pasta is cold. Drain again very well. 

In a large mixing bowl, combine pasta and shrimp mixture with remaining ingredients and stir until thoroughly combined. Garnish with reserved basil leaves if desired and serve immediately or refrigerate until desired.

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!