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Tuscan Kale Salad with Creamy Avocado Dressing

Tuscan Kale Salad with Creamy Avocado Dressing

acinato kale with creamy avocado dressing and watermelon radishes on white plateIf you are up on your leafy green trends or just caught this scathing kale obituary in The Atlantic last month, you might be convinced that kale has had its day in the sun. If kale-bully Amanda Mull is to be believed, nobody really liked it anyway. As a pro-bono promoter of kale, I’d like to speak to my client’s intentions. Chock full of vitamins, with nutrient-rich fiber and low calorie to boot, kale has always had your back. I particularly love Tuscan kale. It’s much less bristle-y and mouth-scratchy than curly kale which can be downright aggressive from plate to mouth. I, a committed kale-lover, find myself begging kale to just get new handlers. Or more accurately, to stop crying out to be handled. Let’s face it – we’d rather get a massage than give a massage, and all those needy recipes calling out for massaging kale were just a bit too much! #AmIRight? Bad PR, in my mind, is the ONLY reason kale gets the cold shoulder. We are smart enough to eat ugly fruits and vegetables to minimize food waste. We should be able to dismiss this nay-sayer dissing my beloved leafy green. 

This time of year (actually most times of year, but it goes so well with fall dishes that it’s more noticeable now), Tuscan kale pops up on every menu. To my tongue, Tuscan or black kale is less woody than curly kale and less in need of a massage…though my pal Mike swears he enjoys beating the kale into submission with a meat mallet. (It’s not entirely clear to me that this is really just about the kale.) Simply trim the stems and remove the rib from the lower end of the leaf, then stack and roll into a tight bundle and cut thinly cross-wise. That’s called a chiffonade. Voilà! Now you speak French. You’re welcome. I recently came across a bag of pre-chopped Tuscan kale at Trader Joe’s, and it was not salad-worthy. The chop was too coarse and it made for quite an unrefined salad. Save the pre-chop for a soup or stirfry. 

Tuscan Kale

lacinato kale in the market

You may also know this dark, wrinkly leaf with a blue-green cast by names other than Tuscan: Lacinato, dino, dinosaur, Cavolo Nero…..even palm tree kale, because the growth pattern resembles the fronds atop a palm tree. It’s been grown in Tuscany for centuries and is a key ingredient in the Italian soups ribollita and minestrone.

Bunch of Lacinato Kale

Creamy Avocado Dressing

All the nooks and crannies cry out for a creamy dressing that will gently nap the leaves. I grew up with Seven Seas Green Goddess, but have never actually tracked down an authentic recipe for one made from scratch. I, as always, simply grab what is on hand. It won’t keep long with the acids taking their turn on all things that start out green, so just make it with what you have today and make it differently tomorrow. With so much flavor in the dressing, I keep salad toppings to a minimum – some sliced radishes for a color contrast and a handful of croutons for added crunch. Tasty!!

Creamy Avocado Dressing with avocado, lemon, and parsely

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lacinato kale with creamy avocado dressing and watermelon radishes

Tuscan Kale Salad with Creamy Avocado Dressing


  • Author: Katy Keck
  • Total Time: 10 minutes
  • Yield: Makes 1 1/2 cups dressing; salad serves 4. 1x

Description

Tuscan kale, very thinly sliced, is the perfect dark, leafy green with nooks and crannies to grab this tasty, creamy avocado dressing. Add a few colorful and crunchy garnishes and you have yourself a salad. 


Ingredients

Scale

Dressing:

  • 1/2 cup plain Greek yogurt or sour cream (non-fat, full-fat, etc. – your choice)
  • 1/3 cup fresh lemon juice
  • 1 avocado, peeled and pitted
  • 4 sprigs parsley
  • 3 scallions, cut into 1” pieces
  • 2 Tablespoons extra virgen olive oil
  • 2 Tablespoons coarsely chopped chives
  • 1 clove of garlic (or more to taste)
  • Handful of arugula
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste

Salad:

  • bunch of Tuscan kale, very thinly sliced
  • radishes, thinly sliced – watermelon radishes if you can find them
  • croutons

Instructions

Make the Dressing:

Put the dressing ingredients, and/or anything else green and flavorful you have on hand, in the Vitamix or food processor and let ‘er rip. Scrape down the sides as needed, and taste and adjust seasoning.

It will keep in the fridge for a few days before losing its bright green.  Simply press plastic wrap directly on the surface and seal tightly.

Make the Salad:

Thinly slice the kale by trimming the stems and removing the ribs from the lower end of the leaves. Stack and roll into a tight bundle and cut thinly cross-wise.

Top with sliced radishes and toss with dressing. (You will have dressing left over.)

Garnish with croutons before serving.

Notes

Without the croutons, the kale, even when dressed, will keep for one to two days in the refrigerator. Enjoy your sturdy salad greens!

  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Blender
  • Cuisine: American

Keywords: Tuscan Kale Salad, Creamy Avocado Dressing

Krazy for Kale?

Give these other kale delights a whirl:

Bunch of Watermelon Radishes

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Everything but the Farmer Farmers’ Market Corn Salad

Everything but the Farmer Farmers’ Market Corn Salad

There’s still time to lend an ear, grab an ear, shuck an ear, do what you must…to make this peak-of-the-season fresh corn salad that was on the menu at last week’s Summer Harvest Bounty feast. I have shared this recipe before and while it’s a no-recipe recipe, I’ve been ask to fill in some blanks. 

Farmers Market Fresh Corn Salad

Nothing is better than late summer tomatoes and corn. Local farmers here in west Michigan know that I am a bit of a fiend when it comes to sourcing products. I have been known to hit four different markets and source my meal from half a dozen farmers in any given week. So much for reducing the carbon footprint from eating local. Gotta have corn from Ham Family Farm. Arugula only from Grandson’s Garden. (Don’t miss the world’s best $2 pot scrubber from 9-year-old weaver Liam!) Bacon from Creswick Farms (THEY have zero carbon footprint). Organic salad mix with nasturtium blossoms from Summer Blend Gardens. And don’t get me started on Laughing Tree Bakery breads. For the love of all that’s sacred, Charlie and Hilde, make more Elbridge Parmesan Olive bread!! It gets a little competitive most Saturdays.
Fresh Picked CornWith all that commitment to sourcing ingredients, who has time to follow a recipe? Truthfully I am a bit ambivalent about recipes. I think there is nothing sweeter than a well-tested recipe that works every time. They are worth their weight in culinary gold. (I’m talking about salt, people!) However, this time of year and with perfect ingredients, they can get in the way. There are no right or wrong ingredients for this dish. And no right or wrong amounts. What’s in season? What’s picked at the peak of perfection? What sounds good today?? But for those that prefer it, I have updated this recipe to show how I make it. You do you; I’ll do me.

Heirloom Tomatoes

Fresh Corn Salad – Yes, Please!

My go-to must-haves for this corn salad are always the basics – obvs corn and tomatoes. And I almost always include tomatillos. The grilled or roasted tomatillos provide the acid, and the bacon and avocados provide the fat, thereby eliminating the need for a dressing.  It’s a self dressing salad – pure genius!!!  The rest of the ingredients always vary and the proportions are flexible to taste. You can assemble all the ingredients except for greens and bacon well in advance.  Just toss the more fragile ingredients in at serving time and don’t overmix – I love the big chunky pieces of corn cut from the cob. It tells everyone you got your hands dirty.  That makes it taste so much better. What are you waiting for?

Farmstand Basil

As always, check the seasonings. If anything, I usually grab a generous sprinkle of smoked serrano salt. That’s salt and pepper in one-stop shopping – almost as brilliant as the self-dressing salad. Or Maldon salt – my flaky favorite. Fresh cracked pepper. Done.

IF by some miracle you have leftover corn salad, it makes a fabulous addition to a quesadilla.  But more than likely, you too will have a guest that grabbed the serving bowl and polished it off using a giant serving spoon. 🙂

Hey hey hey – I said everything BUT the farmer. 
But anyway here’s my corn guy from Ham Family Farm – always good for a recipe or produce update.

Corn and the Farmer

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Farmers Market Fresh Corn Salad with tomatillos, avocado, and microgreens

Everything but the Farmer Farmers’ Market Corn Salad


  • Author: Katy Keck
  • Total Time: 35 minutes
  • Yield: Serves 8. 1x

Description

This farmers’ market fresh corn salad is a real crowd pleaser. Serve it when corn and tomatoes are at their peak, or sub out for other in-season ingredients.


Ingredients

Scale
  • 4 tomatillos, husked and thrown on a hot grill until charred; chopped when cool
  • 4 cobs of corn, shucked, rubbed with a little olive oil, then grilled until a bit of color; cut from the cob
  • 3 scallions, sliced thinly
  • 2 Tablespoons peppadew peppers, or other brined spicy peppers, chopped
  • 1 poblano pepper, charred over a hot grill, then sweat and peeled; discard seeds and chop
  • 1 avocado, chopped
  • 1 cup halved cherry heirloom tomatoes or chopped larger tomatoes
  • 4 pieces crispy bacon, crumbled
  • 2 cups arugula, whole leaves if small, otherwise coarsely torn
  • 2 Tablespoons fresh basil, chopped

Instructions

Prepare all ingredients per details above.

Combine all ingredients in a mixing bowl, adding the bacon, arugula and basil when you are ready to serve. Gently stir to toss, keeping the corn chunks intact.

Check seasonings, adding salt and pepper, if needed.

Notes

Leftovers are fantastic in a quesadilla or omelette. 

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Keywords: corn salad

Everything but the Farmer

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Zesty Spice Rub + Tomahawk Steaks

Zesty Spice Rub + Tomahawk Steaks

Summer is most certainly winding down and there is a little nip in the air. But fear not! The farmers’ market is still humming. And while you might see an apple or pear starting to make an appearance, corn, tomatoes and stone fruit are still holding court. I have been jonesing for a menu that highlights all that and more, where more equals a big honking tomahawk steak, rubbed to an inch of its life with a killer zesty spice rub. Do you feel me?

Tomahawk + Zesty Spice Rub

I guess you could call this a Pot Lucky because I had help. Lots and lots of help. But it was a pint-sized party compared to others in the past. It was dinner-party sized, to be exact. It was also a Pot Lucky in its most basic form because the menu was curated around a theme. The theme: Farmers’ Market Summer Harvest Bounty! I love the creativity that my guests bring to the table. A quick stroll through a farmers’ market or two and they all raised the bar on imaginative recipes and colorful culinary creations. I have to say – and they all agreed – it was a top ten (five?) meal of my life. Every damn delicious morsel. If I could, I’d eat it all over again. Right! Now!!

Caprese, Shaved Cauliflower and Goat Heirloom Tomato Tarts

What’s a Tomahawk Steak?

I thought you’d never ask. Before I drill down on the deliciousness that was this menu, I wanted to throw a little 411 on you about the famous Tomahawk Steak. Also sometimes known as a Cowboy Steak, a Tomahawk is a bone-in ribeye. And by bone-in, I mean all the way in. The steak is usually cut with 5 – 15” inches of rib bone hanging off the chop. The longer the bone, the more tomahawk-looking and all the more dramatic its presentation. It’s a bit fashionable at the moment because of its oh-so-eye-popping presentation. A Tomahawk also varies from a boned ribeye in thickness and weight. Because each rib gets its own serious slab of meat (a boned ribeye can be cut to any thickness), they tend to be about 2” thick and weigh upwards of three pounds, depending on the butcher and size of the cow. This section of the cow is also where T-bones and Porterhouses come from.

Tomahawk steaks

Once cut, a butcher will clean the bone by scraping off meat, fat and sinew, a technique called “Frenching”. Think of a rack of lamb with those pristine gleaming racks (bones). You’ve likely heard that cooking meat on the bone adds flavor, but since most of the bone extends beyond the meat it won’t likely add much. True, bones are full of collagen and vitamins, and that is why they are turned into stock and cooked down for demi-glace. But to get at any residual marrow, you need a wet cooking technique like braising, not a high temp grilling technique that chars the bone.  

And in case you are wondering, Tomahawks are not limited to beef. Any large rib-cage animal can produce a Tomahawk. In a fancy steakhouse – or at your local butcher – you might find bison, pork or even venison Tomahawks. For the summer harvest dinner, I went with beef.

How to Cook a Tomahawk Steak

I think the ultimate in Tomahawk Steak preparation is a rip-snorting fire. I mean if we are going to eat like a caveman, let’s cook like one, too. It’s pretty foolproof, but if you are at all unclear about doneness, invest in an instant read thermometer, like the one in my shop. Make sure the meat is at room temperature and pat it dry. I have included a spice rub below, but feel free to use any spice rub that you love. If it contains salt, as does mine, rub it on just before grilling. The salt will pull the moisture out if you let it sit too long. Apply the spice rub generously to both sides of the meat and rub it in to minimize fallout (falloff?). It’s called rub for a reason!

tomahawks on the grill

There are two schools of thought on high-temp cooking for lean cuts of meat: sear and move to the cooler side or cook on the cooler side, then move to the hot side, ending with a sear, known as a reverse-sear. I have done it both ways and it’s a matter of personal preference, though the reverse-sear will look less charred. Either way, your gas or charcoal grill will need a hot side, as well as a cooler side where you will cook with the lid closed, using the convection created by the grill’s lid. If you opt for the reverse-sear, cook until your meat is about 20 degrees below your desired temperature (goal of 130oF for medium rare), turning periodically. When the meat reaches 110oF, move it to the hot side where you can get your perfect grill marks, or at least a nice, dark, caramel-colored finish. This reverse-sear technique has the added benefit of giving you some crust but without a full-on carcinogenic char.  ?

The most important thing EVER for meat is to let it rest before carving – for a big slamming hunk like this, at least 10, more like 15, minutes. This allows the juices to retract back into the muscle, resulting in pink juicy meat. I want to cry every time I see someone pull a $100 tenderloin from the oven and cut immediately as the juices run rampant, leaving a grey blob back on the board. Just say no! And don’t forget to cut across the grain as you would with any piece of meat.

Tomahawk with zesty spice rub

What’s in that spice rub?

I love to play around with spices in the pantry to come up with some unique combos that are easy to grab when headed to the grill. I do have a robust collection of components from which to mix, but truthfully you could make the spice rub below without all the bits and pieces. There are two salts – one would do. There are two peppers – ditto. I like a bit of sugar (remember the sugar steak?) to help with creating a crust on the steak, but you could use brown sugar if you don’t have turbinado. The main marker of this spice rub is that everything is chunky. That’s a good sign of a rub. If you just used iodized or fine sea salt, it would over-absorb into the meat. The chunkiness has the added benefit of providing pops of flavor, a concept that may be my life’s mantra.

Icelandic Sea Salt

I’m using a black sea salt from Iceland in this mix. (There’s one in my shop if you are curious). It’s no surprise that the island is full of salt options, but I was dazzled by the endless assortment of flavors, many of which start with a black lava salt. I came home loaded with blueberry, grey lava, crowberry with chili, black lava and about 10 more. The one in my shop is not Icelandic, but it’s also not the one that promises to be anti-Wiccan and claims to reverse spells, remove jinxes and keep away bad neighbors.  Buy that at your own risk. 🙂

This spice rub is great for so much more than just the Tomahawk. I hope you will make up a batch and let me know how you plan to use it.

Zesty Spice Rub

Grill ReadySummer Harvest Bounty Menu

Now that we are set on the main, what else sounds good? As a petit Pot Lucky, my fearless guests hit the market and came out swinging. We started with these yummy Goat Cheese Tarts with Fresh Herbs and Heirloom Tomatoes.

Goat cheese & Heirloom Tomato Tarts

And speaking of tomatoes, how about this Caprese Antipasti? Caperberries can be a challenge to source, but fear not, they too are in my shop.

Caprese Antipasti w caperberries

And how about this wonderful combo of shaved cauliflower and radicchio? It’s packed with fresh herbs and doused with a smoked whitefish mayo. Look for the recipe in a wonderful new A to Z vegetable cookbook Ruffage, penned by a southwest Michigan chef and farmer Abra Berens.  It’s all about farm to table – to be exact, Granor Farm to table, a journey of a mere 50 feet.

shaved cauliflower + smoked whitefish mayo

Shaved cauliflower salad with smoked whitefish mayo, lemon, radicchio and herbs (Recipe from Ruffage).

While the meat rested, we started with that trio, then moved on to the Tomahawk with the Green Machine Salsa Verde and Ina Garten’s Potato Fennel Gratin. Luckily that woman is not afraid of heavy cream and Gruyere. It was wonderful to have such a decadent side and yes, happily, there were some leftovers. Yahoo! There was plenty of yummy pinot to go around and I pulled out a couple bottles of Cherry Pie, a California favorite. Yum.

Potato and Fennel Gratin

One of my favorites on the table was a duo of stuffed vegetables – zucchini and eggplants, one stuffed with ground bison and the other with ground lamb. Both were filled to overflowing with delicious grains, tomatoes, corn, plenty of herbs, and smothered with zesty tomato sauce and shredded cheese. Heaven on a platter!!

Stuffed zucchini and eggplant

I know – the mind reels that there could be more, but nobody was going away hungry. Two salads crowned the buffet. Both have been here on the blog before and are about to come out with a fresh face very soon. The Everything but the Farmer Farmers’ Market Salad – a perfect summer harvest chopped salad of corn, so tender it took only a minute or two on the grill, grilled tomatillos, tomatoes, arugula, sprouts, arugula flowers, bacon and avo. And Roasted Yellow and Garnet Beets with Peaches and Goat Cheese and topped with a cascade of fresh basil. Sometimes I use nectarines. Sometimes I use fresh mint. But choose whatever is available locally and plenty ripe. I love to give it a drizzle with a fruity balsamic like raspberry, but an aged Balsamico is also delish.

Roasted Beet, Peach and Goat Cheese Salad

Farmer's Market Salad

And for the crowning glory – drum roll please – a peach and blueberry tart. I mean, could you die?? The sun was setting fast………on the evening, the season and the markets, fading with every last bite. But with the end of one season, a new one begins. And so, it goes. Circle of life.

Peach and Blueberry Tart

I hope you too will circle up the friends and family, and pull together a meal as epic as this feast. Every morsel was perfectly seasoned, and every crumb gobbled up. I can’t think of a more respectable way to pay homage to the bounty that summer brings. Breaking bread with those you love is indeed a privilege. Amen to that!

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Zesty Spice Rub in a glass jar on a rusty pan

Tomahawk Steaks with Zesty Spice Rub


  • Author: Katy Keck
  • Total Time: 5 minutes
  • Yield: 1/2 cup 1x

Description

All  you need to know about Tomahawk Steaks and how to cook them, plus a zesty spice rub good for so much more. This chunky rub has the added benefit of providing pops of flavor, and its black lava salt helps keep jinxes at bay. 


Ingredients

Scale
  • 1 Tablespoon coriander seeds
  • 2 teaspoons Tellicherry peppercorns
  • 3 Tablespoons turbinado sugar
  • 1 Tablespoon grey salt
  • 1 Tablespoon black lava salt
  • 2 teaspoons dried garlic flakes
  • 1 teaspoon Ancho chili flakes
  • 1 teaspoon dried thyme leaves

Instructions

Place the coriander seeds in a mini chopper or spice grinder and pulse until coarsely ground. Transfer to a mixing bowl. Repeat with the Tellicherry peppercorns. 

Add the remaining ingredients to the bowl and stir to combine. 

Store in an airtight container. 

Notes

1/2 cup makes enough for 4 Tomahawk Steaks or 12 single portion steaks.

Also good on other cuts of beef, lamb, poultry and more. 

See post for details on how to cook Tomahawk Steaks!

  • Prep Time: 5 minutes
  • Category: Spice Blend
  • Method: Dump & Stir
  • Cuisine: American

Keywords: spice rub, Tomahawk Steaks

Thanks to all my Pot Lucky-ers for continuing on this journey and being intrepid voyagers. Are you game to try your hand at a Pot Lucky? Let me know how it goes. Tag me with #PotLucky  & #PalatePassionPurpose. And as always, I love to get your comments below. 

Cheers

Items mentioned in this post are available in my shop. Most items are linked to an amazon page and are available for Prime shipping. We make a tiny commission on each purchase which helps keep the larder full and allows for more free content for you! Thanks for supporting Palate. Passion. Purpose.

© Copyright: KatyKeck.com 2019. All rights reserved.

 

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Pot Lucky: All American BBQ Edition

Pot Lucky: All American BBQ Edition

It isn’t summer without a Pot Lucky or two….or three. And just in time for Labor Day, here’s some inspo for the All American BBQ!  I rounded up the troops – you must subscribe to the blog and you MUST be game to try something new – and as usual, they did not disappoint! Let’s kick it off with just three of the meats………..are you hungry yet?

Smoked Chicken, Asian Pork Popsicles, Gilligans RibsMeat, meat and more meat: Hickory smoked chicken with Alabama white BBQ sauce, Asian pork popsicles, ribs with Gilligan sauce (a lot of Ginger and a little Mary Ann).

It was a perfect storm. Beautiful house, beautiful hosts, amazing food and a fun group of Pot Lucky-ers with overactive imaginations. Culinary A game. A+!!

All American BBQ

What’s a Pot Lucky?

If you are new to this, a Pot Lucky is my take on what I fear might be a culinary wasteland – the dreaded pot luck. Let’s put the LUCKY in Pot Luck, I say. I create a theme – All American BBQ this time – and ask guests to curate their dishes around it, avoiding the store-bought. Now, with a number of these under my belt, I’m finding more and more dishes that require an alarm set for 1 am to get the chicken out of the brine. Or one that gets started on Monday with sous vide so the ribs are smoked by Thursday. We are talking commitment here! I am not saying you can’t have a super simple Pot Lucky, but no matter your preference – simplicity or extravaganza – having your guests help with the heavy lifting can result in a stunning spread.

We’ve done about a dozen or more Pot Luckys so far with a good list of more to come. Some of my favorites include the salad paloozafajitas, sliders, and a nautical theme. For details on how to host your own, link here. Depending on the party (8 kinds of meatloaf or 6 flavors of soup), you can plan on leftovers for your freezer. But for other themes, like the tropical-styled Swish Kabobs aka Food on a Stick, it’s more likely that the last pineapple will be licked right off the plate. The All American BBQ could have gone either way. Lots of food, lots of leftovers…..or A+ menu, A++ appetites. It was closer to the latter. 

Loading Up

Atmosphere was easy to come by. Between the hosts’ Lake Michigan views and a smattering of red, white & blue on the tables, all was set. Add some killer BBQ, and you have yourself a party. 

Sassy Sides

Black Bean & Corn, Potato Salad & Epic Slaw

Avocado, Corn & Black Bean Salsa, Classic Potato Salad, & Epic Slaw

As is now my tradition, I use this app to track the menu and help guests decide on a dish not already claimed. The categories for this were Meat, Meat, & Meat; Sassy Sides, All about the Sauce, and Blue Ribbon Desserts. Since there are always last minute changes, I let guests create their own signage on arrival. This time I found some little chalkboards on a stand………..and I think they will be showing up again in the future.

stuffed pesto tomatoes & roasted shrimp orzo

Stuffed Pesto Tomatoes and Roasted Shrimp with Orzo

Also new to this round was a Best of Show Award. Who’d a thunk a salad could win this meat extravaganza? But that’s what happened! I let people decide what the category was they were voting for – presentation, use of theme, taste, all of the above – and aside from some sassy and irreverent votes (see the bottom of this post), the clear winner was the Grilled Peach, Blueberry, & Goat Cheese Salad. I think the red, white & blue ribbons tied around the bowl’s pedestal helped tipped the balance. While I say it was a clear winner, truth be told, there were three tied for a very close second. They were all winners in my book. 

Winning Salad

Winning! Grilled Peach, Blueberry, Arugula & Goat Cheese Salad

Meat, Meat and More Meat

Bretts Butt, Lemon Chicken & St. Louis Ribs

Brett’s Butt, Lemon Chicken, and St. Louis Ribs

A special thank you to those that brought the meat. There is no shortage of ideas here and we are always long on laughs. Brett’s Butt! For real?? I loved the presentation on the lemon chicken tenders, and huge props to the four-day sous vide and smoking St. Louis (you are reading that as St. Louie, right?) ribs prep. That was some real commitment. At the top of this post, I shared a snap of the hickory smoked chicken (with 1am alarm to remove from the brine), the Asian pork popsicles, and the Gilligan sauce on the classic ribs  – lots and lots of Ginger, with a dash of Mary Ann and the Professor. 

All about the Sauce

I thought this feast would be all about the sauce, but things have a way of morphing. There were some really delicious offerings, says the woman who brought two. 🙂 If you had the Mango Habanero BBQ that I brought to the party, don’t judge. I have completely redone it since then. In my haste to pull this together, I didn’t quite get what I wanted. But that is the way it is in cooking. You learn from your mistakes, or improve your near misses. Nobody will complain about the one listed below. Just the right amount of heat and sweet. Brush that on anything – toward the end of your cooking, though, so the sugar doesn’t burn. The other sauce I brought was the Green Machine Salsa Verde. It’s officially my most requested recipe and it will be in a second post later this week. Stay tuned. The Alabama White BBQ Sauce came with the smoked chicken, and there was also an Asian Orange Sesame Sauce, that was marked Agent Orange by some ne’er do well.

Lotsa Sauce

All about the Sauce: Green Machine, Alabama White BBQ  & Mango Habanero BBQ  

Bringing people together to break bread like this is one of the great joys of entertaining, perhaps life. Spirits are  high and friendships are forged. How amazing when you get a chance to meet someone new. In fact at this very party, I made a new friend from SF that I had long known about through NY friends, who was also a friend of a Michigan Pot Lucky charter member. Funny how that all comes full circle. Nobody is stealing our joy!

sharing a laugh

Save Room for Dessert

Even with the bountiful meat feast and all those sides, save room for dessert. And, since it’s summer in Michigan, berries are the….”super stah”. 

Summertime Desserts

Blueberry  Creme Brulee, Becca’s Famous Cheesecake and Peach & Blueberry Cobbler. Yum!

And the Grand Prize – a bottle of  “saucy” BBQ Sauce, the coveted blue ribbon and bragging rights – goes to Gayle for that lovely salad. Who will win the title next time??? 

Award Winning Salad Chef

The Vote is in!

There’s one (or two, judging by the handwriting) in every crowd!!!!!  And we are so grateful for them!

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Mango Habanero BBQ Sauce in a mason jar with a wooden spoon wrapped with beads

Pot Lucky: All American BBQ Edition


  • Author: Katy Keck
  • Total Time: 25 minutes
  • Yield: 3 cups 1x

Description

Having an All American BBQ? Give this Mango Habanero BBQ Sauce a whirl. The char of deep molasses is a perfect counter to the sweet mango and the heat of Ancho and Habanero. Slather it on your meat, chicken, fish or veg toward the end of the grilling time so as not to burn the sugars.  It’s a real crowd pleaser!


Ingredients

Scale
  • 1 cup ketchup
  • 8-ounce pack chile spiced mangos (At Trader Joe’s, they are called Sweetened Dried Mango with Chile Seasoning)
  • 8 ounces chopped frozen mango (fresh, if ripe)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 3 Tablespoons molasses
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon Mango Habanero spice
  • 2 teaspoons Ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried minced garlic, or four cloves fresh garlic, minced
  • 1 teaspoon salt
  • 1/2 cup fresh lime juice

Instructions

Add all ingredients, except lime juice, to a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring.

Set aside. When cool enough, transfer to the work bowl of a food processor and puree until smooth. Add the lime juice and puree until incorporated and smooth.

Store in an airtight container, refrigerated.

Notes

I used the chili spiced mangoes from Trader Joe’s, but you can use any dried mangoes. They are similar in texture to a dried apricot, not a freeze-dried or dehydrated fruit. If you can’t find the chili mangoes, consider adding a bit more (to taste) Ancho powder to make up for plain dried mangoes.

The Spice Hunter makes a terrific Global Fusion Rub in Mango Habanero. Just be sure to take a deep breath and hold before opening the jar. It’s wonderfully potent. Avoid sniffing!!

  • Prep Time: 15
  • Cook Time: 10
  • Category: Sauce
  • Method: Cooktop
  • Cuisine: American

Keywords: BBQ sauce

BBQ Final Planning Note

Some Pot Luckys, like the one for pizzas or burgers, get cooked at the party. This time, since it wasn’t my house, I asked for the food to be ready-to-serve. Either way you need to be clear about expectations. Be sure to let your guests know that quantity is not a concern, because there are so many dishes from which to choose. I try not to focus on head count as a guideline, because I know with all that food, not all guests will try each dish, especially when you have 20+ items. I just ask that they fill their serving dish. But then again, there are those who will try every single one. Why are you looking at ME? It’s my job. 

Going Whole Hog

Thanks to all my Pot Lucky-ers for continuing on this journey and being intrepid voyagers. Are you game to try your hand at a Pot Lucky? Let me know how it goes. Tag me with #PotLucky  & #PalatePassionPurpose. And as always, I love to get your comments below. 

Happy Campers

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Cobb Salad with a Spin: Southwestern Grilled Shrimp Cobb Salad

Cobb Salad with a Spin: Southwestern Grilled Shrimp Cobb Salad

It’s no secret that Cobb Salad is a personal fave. But how to turn up the flavors, yet keep the bacon, egg, and cheese goodness? Enter Sriracha Grilled Shrimp and Buttermilk Chipotle Dressing. Say hello to your new best friend –  the Southwestern Grilled Shrimp Cobb Salad. Perfection!

Southwestern Shrimp Cobb

If you only need to know one thing about me, know this. I am mad for late summer farmers’ markets. I will probably go to five this week. Okay, I agree…..a little obsessive. But, I have a favorite farmer (plus The Cheese Lady) for every ingredient in this salad. I’m not saying you have to do the same – or that you can’t just go to the supermarket for all this – but I AM SAYING you have to make this NOW. Southwestern Grilled Shrimp Cobb Salad is all about the season at hand! Fresh sweet corn. Heirloom tomatoes. Sprouts. Flowers. Herbs. Oh my!

Sweet Corn

The Classic Cobb Salad

Instead of debating where this salad came from and why it is so called (almost certainly a 20s- or 30s-era salad from Hollywood’s Brown Derby, owned by Robert Cobb), what do you say we just dive in? The classic has greens – often iceberg or romaine, chicken, tomatoes, avocado, hard boiled egg, Roquefort and bacon. In other words, what could be bad? You may find it already tossed, as well as deconstructed with tidy little rows of ingredients. While it barely needs a dressing, the rich cheese and bacon beg for a quiet whisper of shallot vinaigrette. 

Heirloom Varieties

The Shrimp Cobb Salad

I’m not gonna lie. I am a bit conflicted here. I have a passion for spins and tweaks and making the old new again. But the Classic Cobb is pretty much as good as it gets. I was having a party and wanted a make-ahead all-in-one salad-entree and I thought this would fit the bill….a real crowd-pleaser. But I decided as long as I keep all the favorite components, I could give it a global palate spin. Enter shrimp, corn, and chipotle.  Some of the ingredients were direct swaps – chicken for shrimp, roasted for marinated and grilled, Roquefort for Hatch Gouda, and shallot vinaigrette for Buttermilk Chipotle Dressing. Others were too good to mess with – bacon, eggs, tomatoes, and avocado. Then there were a few things I decided to slide in because I could. 

Plum Varieties

Look at these stunningly gorgeous plums. What a perfect sweet and juicy foil to all that buttermilk tang and chipotle smoke! Michigan produces a wide range of both Japanese and European varieties. Those yellow/green beauties are Shiros; the golden/orange-ish rounds are Bubblegum; the small red orbs are Methley; and the violet-blue ovals are Vibrants. I also added some corn which brought some more lovely sweetness, but bonus……….a nice crunch and texture contrast, as well. 

Deconstructed Shrimp Cobb Salad

I think deconstructed salads are among the few places where more is more. Most often in food, less is more. But if you are going to let people decide what to add to their plate, why not give them a variety to chose from? 

Marinating the Shrimp

Shrimp is an-oh-so simple thing to throw on the grill, and of course is good grilled and chilled, making this the perfect make-ahead entree. The marinade is dead easy – lime juice, olive oil, Sriracha, Tabasco and some spices. If you haven’t tried the Chipotle Tabasco, give it a whirl. It adds a nice smokiness to the marinade. I never like to marinate any seafood or fish for too long, because the acid will start to “cook” it. If you prep the marinade first, and add the shrimp while prepping the rest of the salad and getting the grill ready, you will time it just right. Then only a few minutes on the fire for each side, and you and your shrimp will be ready to chill.

Grilled Shrimp

Composing the Salad

The directions for the marinade and creamy dressing are sufficiently detailed, but I am leaving the quantities for the fixin’s – or even whether or not to add them at all – up to  you. How big is your platter? How many are you serving? How much do you love/hate sprouts? 

Just keep in mind colors and textures as you go to arrange your platter. It’s a bounty of beautiful ingredients so this should be the fun part once your chopping is done. If you need to prep things further ahead than when you want to compose it, just bag each ingredient separately and arrange closer to serving time. Your guests will be dazzled! Enjoy!!

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Southwestern Cobb: overhead view on a large white platter; deconstructed piles of avocado, corn, cherry tomatoes, hard boiled egg slices, limes, bacon, micro greens, grated jalapeno cheddar, grilled shrimp, salad greens and plums

Cobb Salad with a Spin: Southwestern Grilled Shrimp Cobb Salad


  • Author: Katy Keck
  • Total Time: 1 hour 30 minutes

Description

This Southwestern Grilled Shrimp Cobb Salad is a kicked up spin on an old classic. A few simple ingredient swaps, along with a zesty marinade for the shrimp and a creamy Buttermilk Chipotle Dressing, and this one-platter-is-a-meal comes together quickly. What a great way to celebrate with the bounty of late summer!


Ingredients

Scale

Marinade (makes enough for two pounds of shrimp):

  • 1/4 cup olive oil
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon Sriracha
  • 1 teaspoon Chipotle Tabasco
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Buttermilk Chipotle Dressing (makes 2 1/2 cups):

  • 1 cup Greek non-fat plain yogurt
  • 3/4 cup buttermilk
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • chipotles in adobo – one big and one small, more or less to taste
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup tightly packed cilantro leaves

Salad fixin’s (mains):

  • shrimp, raw, deveined, peeled and tail on
  • Little Gems, baby Romaine lettuce, trimmed and halved
  • heirloom cherry and grape tomatoes, halved
  • eggs, hard-boiled, peeled, and halved
  • bacon, crispy and crumbled
  • avocado, peeled and chopped
  • Southwestern cheese, grated (I found Hatch Chili Gouda)
  • corn, shucked, boiled, and cut from the cob
  • plums (or other stone fruit), pitted and sliced

Salad fixin’s (garnishes):

  • cilantro leaves
  • limes, cut in wedges or halved, if small
  • edible flowers, like Nasturtium
  • fresh sprouts, like radish, watercress and sunflower
  • crunchy topper (see note)

Instructions

Prepare the marinade: Combine all ingredients in a mixing bowl. Add shrimp and toss to coat. Cover and refrigerate, up to one hour, while you prepare the other ingredients.

Prepare the Buttermilk Chipotle Dressing:  Place all ingredients except the cilantro in the bowl of a food processor. Pulse to chop, then process until creamy. Add the cilantro and pulse several times to chop roughly. Transfer to a glass jar with a lid and refrigerate until  you are ready to serve. 

Grill the shrimp: Drain any excess marinade from the shrimp and grill over high heat for 2 – 3 minutes per side. Transfer to a plate and reserve until cooled.

Assemble the salad: Once the shrimp is cool enough to not wilt your salad, compose the salad using all the main ingredients, with an eye toward color and textures.  Arrange the garnishes on top. If you are serving later, reserve the bacon and crispy topping until serving time. Cover and refrigerate. 

To serve: Add the bacon and crispy topping and serve with the Buttermilk Chipotle Dressing. 

Notes

Crunchy toppers: there are a lot of different crunchy toppers available in the crouton section these days. I used the fried jalapeno slices, but you will also find the basic fried onion rings, as well as red peppers, tortillas and more. Chef’s choice.

Marinade is enough for two pounds of shrimp and Buttermilk Chipotle Dressing makes 2 1/2 cups.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Grill
  • Cuisine: American

Keywords: Cobb Salad, Shrimp, Chipotle Dressing

An Update:

I want to take a moment to send a heartfelt note of gratitude for all those that supported me spiritually, morally and physically in my Ration Challenge journey earlier this summer. Your generous financial support of this campaign put us at the very top of the fundraising leaderboard among the 40,000 challengers from around the world. Together we raised enough to feed 35 refugees for an entire year. Globally, that number is 16,829! Way to go!! With deep gratitude. xoxo, kk

Southwestern Grilled Shrimp Cobb Salad

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