It’s hot enough here that I could, if I wanted to, fry an egg on my bald head, which means barbecue season is still hangin’ in there….. just like the smoke over LA. I’m definitely not complaining since the poor Paddies have barely had a chance to put a flame to the barbecue this year. Ironically my parents have 3 barbecues (couldn’t tell ya why) but unfortunately they’re mostly used as gatherers of rust and leaves. With this being Labor Day weekend everyone here is in full barbecue mode so this is a great easy tasty recipe that can be done in advance and brought to the beach or just throw them on the grill if you have some peeps comin’ over. Either way there’s some good eatin’ here. Shit, I’m starting to write the way my Texan missus speaks, yikes. Think I need a trip to Kerry to sort me out!

RECIPE:
Serves 4

5 lbs organic chicken, portioned

Marinade:
1/4 cup fresh cilantro – rough chopped
1 large garlic clove – minced
1/4 tsp chili powder
1/2 cup low-sodium tamari (soy sauce)
3 tbsp agave
1/4 tsp sesame oil
1/2 cup olive oil

Directions:
Mix all the marinade ingredients together in a large mixing bowl. Add chicken to bowl and, with clean hands, mix the marinade into the chicken. Cover and refrigerate for at least 4 hours up to over night.
Once ready to cook, fire up the grill.
Grill all chicken pieces to desired temperature knowing that any dark meat chicken will take slightly longer to cook.

TIP: When grilling meat I like to cook by indirect heat. I have one side of my grill fired up on high heat and the other side on low heat. I sear or brown the meat on the high heat side on both sides and then move it over to the low heat side. Close the lid. By using this method the grill becomes more like an oven and the meat cooks slowly through thus not burning and remaining juicy and moist.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I got some pictures yesterday of my niece’s first day at big girl school (what a dote!) and then it hit me–summer is almost done, or for those of you across the pond it never really got started. Sorry ’bout that.
Here Stateside we celebrate Labor Day on Monday, meaning it’s a bank holiday weekend and our last official Summer hoo-ha before Autumn starts creeping in. We’ve been suffering a heat wave here this past week, so I made some refreshing ‘burgers’ that are a great idea for your last ’summer’ weekend.

RECIPE:
Serves 4

1 lb sushi grade Ahi Tuna
2 tbsp low-sodium tamari (soy sauce)
1 1/2 tbsp olive oil
1/2 tsp wasabi paste
1 lime – zested
squeeze of lime juice
1/4 cup fresh cilantro – chopped
2 tsp ground ginger
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

For Garnish:
sprouts (if you’re into them)
avocado
lettuce

DIRECTIONS:
Chop the tuna into chunks and add to a food processor. Pulse a few times to break down tuna.

In a large mixing bowl add olive oil, tamari, lime juice and zest, cilantro, ginger, S&P. Mix and add to tuna. Blend until well combined, (1 minute approx) mimicking ground meat.
Form into 4 x 4oz burgers.
Preheat large non-stick saute/grill pan on medium heat for 1 minute. Sear burgers for 2 minutes each side for rare or longer for more well done.
Serve with fresh sprouts and avocado on a toasted whole wheat bun. If, like me, you like a condiment with your burger try my ginger spiced homemade ketchup to give a great contrasting sweet n sour flavor.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Why is it that I like cumin so much? I don’t have many memories of eating it growing up (apart of learning how to use it at Ballymaloe). So what is it that attracts me to its peppery nutty flavour? It’s really just down to how good it makes food taste.

Along with flavour cumin has many health benefits including aiding digestion, supplying a good source of iron and research is starting to show that cumin seeds may also have anti-carcinogenic properties. It’s also a must have in many Mexican and Middle Eastern dishes and is available both in its whole seed form (like we used in the last post) or ground into a powder. Actually, now that I look back, I’ve used cumin in several of my recipes from tortilla soup to glazed baby carrots to Spanish potatoes and of course last week we used cumin in conjunction with our turmeric recipes.

RECIPE:

Serves 2

1 1/2 lbs Organic/Sustainable lamb shoulder or leg of lamb – cut into uniform pieces (Ask your butcher to cut it for you, much easier)
1/2 green pepper – cut in cubes
1/2 red onion – cut into cubes
1 tsp ground cumin
3 tbsp olive oil
1/4 tsp salt
1/2 lemon – zested

DIRECTIONS:
Preheat barbecue or stove top grill pan.

Begin by mixing the oil, cumin, salt and lemon juice in a small bowl.  Assemble the kabobs as per the photo, alternating between lamb and red onion with green pepper at the top and bottom of each skewer.

TIP: Soak the bamboo skewers in water for at least 2 hours before grilling. This will help prevent the skewers from burning.

Once together and ready to cook, brush all sides of the lamb with the olive oil mixture. Spray your grill or grill pan with oo spray. Sear the lamb for 15 minutes on all sides or until nice and pink inside, 130F for medium rare.

Tatziki

1 cup fat-free Greek yogurt
1 tbsp fresh mint
1/4 cup diced cucumber
1/2 lemon – zested
pinch S&P to taste

Mix all above ingredients together and serve with grilled Lamb. This works really well with it. Cool and refreshing. (Sounds like a toothpaste commercial!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

What to do with the leftover pesto from Tuesday’s post, ‘Heirloom Tomato Salad with Cilantro Pesto Beans‘? (The entire pesto recipe is available there.) How ’bout a quick dinner idea using shrimp? For this recipe we’ll be using the pesto as a marinade instead of a dressing–see how versatile it is! I’ve used pesto to marinate chicken before and knowing how delicious that turned out I was excited to try the shrimp.

RECIPE:

1 lb local or wild medium shrimp (21-30’s- between 21 and 30 per pound) Peeled & De-veined (P&D’s if you want the lingo)
1/2 cup cilantro pesto
7 x 8′ wooden skewers

DIRECTIONS:
Soak the wooden skewers for at least 2 hours. This will help prevent them from going up in flames when they hit the grill.
I prefer to marinate the shrimp first before skewering to keep the skewers nice n clean. Marinate the shrimp for at least 2 hours up to 6.
Once marinated, with clean hands skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don’t end up loosing some shrimp on the grill.

On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.

See how easy it is to make something exciting out of leftovers?!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I saw this idea in a recent Cooking Light magazine and I must admit, it intrigued me. What?–Chefs can’t get inspired by another’s recipe? Bollix!
I loved the fact that it used ingredients perfect for this time of year and it used something I don’t usually cook with, blackberries. This is seasonal cooking at its best guys.
The original recipe was Grilled Pork with Blackberry Sage Sauce but I decided to take it a step further, transforming the fresh blackberries into a marinade instead. I’m telling you, I was bang on!

As you know, pork has had some bad raps in the past but you can easily work it into your healthy diet with out worrying. The tenderloin is the leanest cut of pork. A 3-ounce serving contains 120 calories and 2.98 grams of total fat, which is as lean as a skinless chicken breast. I will stress that buying organic or grass-fed meat is the way to go here. (More of my research on this to come.) Don’t be afraid of this recipe. It probably looks complicated but it really is super easy.

RECIPE:
Serves 4

1 lb Organic or grass fed pork loin
1 cup low-sodium chicken broth (for roasting)

PORK MARINADE:
1 lb blackberries
2 shallots – minced
1 tbsp fresh sage – chopped
2 tbsp balsamic vinegar
1 tbsp agave (vary this amount depending on how sweet or tart the blackberries are)
1 tbsp lemon zest
1 cup low-sodium chicken broth

DIRECTIONS:

Preheat medium saute pan on medium heat. Add 1 tbsp olive oil and saute shallots for 1 minute, stirring. Add everything except broth and simmer for 2/3 minutes until berries start to break down.

Add broth and simmer for 5-6 minutes. Pass the marinade through a sieve retaining the liquid. Discard the contents of the sieve. Let liquid cool completely before adding pork loin to marinate.

Marinate pork from 2 to 6 hours, refrigerated. You could marinade it over night if you wish.

Remove pork from fridge 1 hour before cooking.

Preheat oven to 420F.

To cook: either sear on a hot grill or in a hot saute pan. I used the grill to get some added flavor from the charcoal and brilliant grill marks. Sear all sides until nicely browned, 4 min. each side approx. Place seared pork on a foiled oven tray. Add the chicken broth to the tray and pop in the oven for 20 minutes approx or until internal temp. of 165F. (You probably know this is one on my favourite tricks to keep lean meat moist.) Once cooked, remove and let rest for 10 minutes loosely foiled before carving. This will let the meat relax and the juices redistribute back into the meat.

NOTE: Resting meat after roasting is an important technique and ensures the meat stays juicy.

TIP: I add the broth to the pork while roasting to create some steam in the oven and helps keep the meat moist. I use this technique when cooking lean proteins like pork, chicken or turkey.

SERVE WITH
I paired my berried pork with glazed baby carrots. DID YOU KNOW? For the best anti-cancer boost you should cook carrots whole? A new study from scientists at Newcastle University found that the anti-cancer properties of carrots are enhanced 25 percent if they are cooked whole rather than chopped up beforehand AND they taste better when cooked this way. It happens to be my favourite way to cook (and eat) carrots so this is great news.

GLAZED BABY CARROTS:

8-10 oz baby carrots
Trim the green tips from the carrots. Place them in a mixing bowl with 1 tsp agave/honey, 1 tsp ground cumin, S&P, drizzle olive oil. Toss together and lay in a single layer on foiled oven tray. Lay a sheet of foil over and pop in oven for about 10 minutes. Easy and delicious.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Suferrin’ Succotash! Remember that saying from Sylvester the Cat in the Looney Tunes cartoon? That was pretty much the only time I had heard the word succotash and as a kid I had no idea what it was or meant. Come to find out succotash is food (no wonder why I liked the saying!) The Missus had me believing this dish originated in the South, which would make sense why I had never heard of it, apart from the cartoon. But during my research on what the name means I found out it all began in the Rhode Island area, if you can believe that. The name is taken from the Naragansett Indian word msickquatash, “boiled whole kernels of corn,” from the Narragansett language once spoken on Narragansett Bay, which is present-day Rhode Island.

How ’bout that for research!

Succotash is a dish consisting primarily of corn and Lima beans, though now it’s been adapted all over the states. In the South any mixture of vegetables prepared with Lima beans and mixed with butter is considered a succotash. In Indiana, according to our Hoosier buddies (Indiana people), succotash is made with green beans and corn instead of Lima beans. Bet you didn’t know succotash was so interesting did you?

I happen to really like this succotash idea because I’m a big fan of all the components that are in the dish. Lima beans are a very good source of cholesterol-lowering fiber and have good significant amounts of folate and magnesium, all of which are beneficial for your digestive system and your heart. Corn is chock-a-block full of nutrients including fiber & vitamin C. Speaking of C, the peppers are loaded with it and the red pepper is also a great source of vitamin A. Basically you’re nourishing your body naturally, with a brilliant dinner to boot.

RECIPE:
Serves 4

3 x 8 oz Organic chicken breasts with skin (skin to be removed after cooking if desired)
1 cup chicken broth

1 red bell pepper – diced
1 yellow bell pepper – diced
1/2 red onion – diced
2 garlic cloves – minced
2 fresh corn on the cob – kernels removed  or  1 x 15 1/4 oz can corn (go fresh since corn is in season!)
1/2 pint cherry tomatoes
2 cups Lima beans (butter or Madagascar beans)
1 tsp chili flakes
1 tbsp fresh cilantro – chopped
2 tbsp olive oil
S&P
olive oil spray

DIRECTIONS:
Preheat oven to 420F.
Begin by preheating your barbecue grill on high heat until up to appropriate temperature. You can saute the chicken indoors on your stove if you don’t want to hook up your grill or use a grill pan.
Season chicken breasts with S&P on both sides.

TIP: Double the amount of salt you would normally use simply because when you grill (or saute for that matter) some of the salt will fall off and the meat will actually end up being under seasoned.

Spray your grill liberally with olive oil spray and sear the chicken for 3-4 minutes, skin side down or until golden brown. By keeping the skin on the breast it will protect the flesh from charring and becoming tough when cooking.

Once chicken is seared on skin side, flip over and sear for 1 minute. Once seared,  place on foiled oven tray to finish in oven. My favorite tip for this is to add broth to the roasting tray and pop in oven for 5 minutes or until internal temp of 165F. Since chicken breast is very lean it has a tendency to dry out so this method will create steam in the oven while the chicken is roasting, keeping it nice ‘n juicy. Once cooked let rest for 2 minutes before cutting. This will help the meat to relax and redistribute the juices back into the meat.
Meanwhile (or while the chicken is in the oven), heat a large saute pan on medium high for one min. Add 2 tbsp of olive oil then add in the peppers and onions and cook for about a minute, stirring. Stir in garlic, corn, chili flakes and tomatoes, saute together for 4-5 minutes. Reduce heat to medium then add in the lima beans and saute along with the other ingredients for 2 more minutes.
Taste and season with S&P. Add chopped cilantro to finish.

Serve family style with the grilled chicken on top. How ’bout that for a quick healthy family dinner!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

So, the  4th of July has come and gone for another year and hopefully everyone had a great time. We had a bunch of people over for a bbq, which we decided to throw kinda last minute. Fortunately a lot of our friends were able to make it and it was great craic catching up. Although I did most of the food some people brought some great dishes (and lots of people brought lots of beer), which was great to take some of the pressure off. If only we would’ve taken more photos of the brilliant spread to show you how great everything turned out. Such donkeys!

Thanks to everyone who helped make it a brilliant day!

Da Menu:

Homemade Pita Bread with Hummus
Crudite and Guacamole (compliments of my friend and celeb trainer, Valerie Waters)
Gazpacho
Steak Tacos with Avocado salsa
Sausages
Jerk Marinated Chicken
Grilled Veggies with Cilantro Lime Olive Oil
Grilled Sweet Potato Wedges
Black Bean and Corn Salad (thanks Jennifer!)
Green Salad with Balsamic Dressing
Fresh Fruit
“Secret Family Recipe” Dream Bars (a la Robyn)
Healthy Cookies & not-so-healthy mini cupcakes
Chris’ Famous Homemade Peach Pie with Corn Ice Cream (did I mention my neighbors are great?)

A lot right? Here’s the kicker, I also made turkey burgers and a couscous lentil salad that I completely forgot to put out. I had them in my neighbors fridge and there they stayed ’til Sunday. Ah well, meatloaf for dinner tonight me thinks. Luckily we had plenty of food anyway so all good.
I’m working on getting a couple of these recipes for you all this week such as Jennifer’s gazpacho recipe, which was awesome. Did I mention homemade whole wheat pita bread? Not kidding here folks, Ryan and Sheila from livewell360 made pita from scratch and I’m working on getting their secret recipe just for you guys! I’ll throw these up as soon as. They also made some amazing sugar free choc chip cookies. These are defo worth a look and yes, I did try one (or five) because they’re healthy and damn tasty!

That’s it. Just a quick update.

BTW if you haven’t subscribed to my newsletter yet please fell free. I’ll send you a brilliant entertainment booklet with 5  fabulous recipes and some quick tips to help you pull off a great dinner party.

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Cheers!

So, tomorrow is July 4th and the biggest barbecue day of the year. I’m having my own barbecue tomorrow for my friends and I’m really looking forward to it. I love the traditional barbecue foods of burgers, hot dogs, ribs & all that good stuff but I also like to do some different types of dishes as well. This is a great healthy recipe for grilled steak tacos. I love people to get involved in the cooking so I serve these up and let everyone help themselves. You’ll love how easy and tasty this is and your guests will be well impressed you went the extra mile to something a little different.

RECIPE:
Serves 4
1 lb organic or grass fed flank steak
1 red pepper – sautéed
8 corn tortillas (2 per serving)

STEAK MARINADE:
1 tsp smoked paprika
1 tsp chili powder
1 lime – zested
¼ cup olive oil
2 tsp salt
Mix marinade ingredients together and rub into steak. Marinate covered in the fridge from 4 hours to over-night.

AVOCADO SALSA:
1 large avocado – diced
1 Roma tomato – diced
1 tbsp fresh cilantro – chopped
squeeze fresh lime juice
S&P to taste

DIRECTIONS:
Preheat your grill on high.
Remove steak from fridge 30 minutes before grilling to let meat return to room temp.
Once grill is hot, cook steak for 3-5 minutes each side for medium-rare to medium.
NOTE: Very important to let the cooked meat rest for 10 minutes after grilling before carving. This lets the juices redistribute evenly back into the meat and not all over your cutting board.
While the meat is resting, mix all the salsa ingredients together and refrigerate.
TIP: When carving, slice thinly on the bias against the grain. (The grain being the lines you will see on the meat) Always cut across these otherwise the meat will taste chewy!

To assemble: place some sliced steak in each warmed tortillas along with some red pepper and finish with a nice dollop of the avocado salsa.

If you want to do small bite sized tacos like I did, get the kids involved and with large cookie cutters, cut them out. You can even cut the leftovers into strips and bake them to use with some guacamole for your barbecue.

Now, off you go to get grilling.

Happy 4th guys.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

This is potato salad my way. That means no mayo. Instead I use whole grain mustard dressing mixed with fresh herbs to dress the potatoes which makes for a clean fresh taste that won’t weigh you down. Literally. Good news for your bikini/mankini body. Bring on summer!

RECIPE:
Serves 2

8oz baby red potatoes – halved
1 garlic clove – minced
1/2 red onion – thinly sliced
3 tbsp olive oil
2 tbsp green onion (scallions) – thinly sliced
S&P

Vinaigrette:
1 tbsp whole grain mustard
1 garlic clove – peeled & chopped
1 tbsp fresh oregano
1/2 lemon – juiced
1/2 cup olive oil
S&P to taste

Pop the mustard, garlic, lemon juice and oregano in a food processor and with the machine running drizzle in the olive oil. Taste and season with S&P. Alternatively if you haven’t got a processor, add the mustard, minced garlic, chopped oregano and lemon juice in a bowl. Stir and whisk in the olive oil to lend. Taste and season. This recipe will make more than you need for this dish so don’t add it all in at once.

DIRECTIONS:

Preheat oven 400F. Begin by tossing the potatoes in 1 tbsp olive oil, S&P and garlic. Place on a foiled oven tray in a single layer and roast for 20 minutes, approx or until cooked. Once roasted, let sit on tray for 5 minutes (they’ll be easier to peel off the foil and won’t stick). Meanwhile saute the onions in 2 tbsp on medium low heat for 20-25 minutes, stirring occasionally. You want to caramelize them and not burn them on a higher heat. By caramelizing them the natural sugar of the onions will come out and give your salad a delicious flavor. Once cooked take off the heat and let cool.

To assemble salad:
Place the potatoes, onions & scallions in a large mixing bowl. Add 1 tbsp of dressing to coat. Toss well. Taste and season with S&P. If you need more dressing go for it but keep in mind the potato salad should not be runny or drenched in dressing. A light coating is perfect.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

This Sunday is Father’s Day for us here in the States as well as in Ireland (where most of fam is) and France (where I just returned from).

In honor of my Irish Dad there was only one dish I was going to cook this weekend and that’s the old reliable Irish staple……lamb (and potatoes–tomorrow’s post!)

Sunday also marks the official start of summer so I thought I’d give you a great recipe if you plan on cracking out your grill this weekend. You don’t obviously need the grill, a grill pan works just as well but the flavor you’ll get from the barbecue is definitely worth it. Don’t have a grill yet? Makes a great Father’s Day gift!

RECIPE:
Serves 6

1 1/2 lbs. minced organic or grass-fed Lamb (6 x 5-6 oz burgers)
3 tbsp fresh mint – chopped
1 large shallot – minced
1 garlic clove – minced
1/4 cup shredded carrot
1 egg white
1 tsp ground cumin
1 tsp turmeric
1 tsp allspice
1/2 tsp salt
1/2 tsp ground black pepper

DIRECTIONS:
Put all the above in a large mixing bowl and (with clean hands) mix thoroughly incorporating all the ingredients together. Roll each burger into 6 oz burgers and lay on foiled tray until ready to cook. Preheat indoor grill pan or outdoor grill on high for 5 minutes.

RAITA RECIPE:
6 ozs fat free plain yogurt
1 tbsp fresh mint – chopped
1/4 cup peeled, diced cucumber
1 tsp fresh lemon zest
pinch of S&P

Mix all Raita ingredients together in bowl and refrigerate until ready to serve.
To finish: Grill burgers as normal to desired temperature and serve with mint raita.

Tomorrow’s post: healthy potato salad. Fire up that grill already!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.