Older Bolder Life

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the Older Bolder Life Salsa Monday: Grilled Sweet Onion Salsa

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We’re always on the lookout for fresh, interesting, and what some might call unusual salsas; they can dress up any meal and bring multiple layers of flavor to the table.

I’ve been playing around with a few very nice flavored vinegars lately and a friend happened to mention a recipe similar to this Grilled Sweet Onion Salsa served by one of his favorite steak houses back in Georgia.

Being from Georgia, they of course use Vidalia onions, but any sweet onion works here. I happened to find a very nice citrus infused champagne vinegar at my favorite grocery store a few weeks back (incredible in a new vinaigrette we’re working on) that ended up playing very very well here with the sweet onions, thyme, and coriander flavors.

And by the way, this is out of this world with fresh thyme, but dried thyme works in a pinch. You’ll note in the images above I used dried when making this batch (my fresh thyme had gone into another braise recipe the day before, dammit).

2 sweet onions (see this), sliced into 1/2-inch thick slices
4 tbsp avocado or good olive oil
Good salt and fresh ground pepper to taste

1/4 cup champagne vinegar
3 tbsp water
1 tbsp fresh ground black pepper
2 tsp ground coriander

1/4 cup fresh thyme leaves (1 tbsp dried, see note)

Optional
1-2 tsp honey or maple syrup
1 roasted serrano pepper, stemmed, seeded, peeled, then minced

Slice your onion of choice, lay the slices out on a sheet pan and brush with oil, then coat generously with salt and fresh ground pepper.

Fire the grill or using a grill pan, grill the onions for a minute or two on each side, enough to begin to char a bit, but not cooking all the way through. Grill the pepper at the same time if using. Return to your sheet pan, sprinkle with the fresh thyme leaves and cool.

While the onions are cooling, combine the vinegar, water, fresh ground pepper, coriander, and sweetener if using in a small sauce pan; bring to a quick boil, simmer for 60-90 seconds, then set aside to cool in a medium bowl.

When the onions have cooled, rough chop into medium or small dice, then toss in the vinegar mixture (the pepper too if you’re using). Adjust for salt and go to it.

Cheers.

the Older Bolder Life Salad Wednesday: Radish, Tomato, and Cucumber Cottage Cheese Salad

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Despite astrological fall having arrived early the morning of the 23rd, it’s been hot as blazes around our neighborhood for yet another week. It’s been in the mid to high 70s at sunrise during my first workout at the park and pushing the high 90s (or hotter, dammit) every afternoon.

The roasting temperatures have us still reaching almost every day for our favorite salad recipes, and at the risk of engendering a few snickers and scoffs, I’ve even been pulling this Radish, Tomato, and Cucumber Cottage Cheese Salad out of the files lately, given how good the late summer tomatoes and pickling cucumbers are especially. (Snicker away, but good cottage cheese with a grind of fresh pepper, a healthy pinch of good salt, and a splash of a very good olive oil is mighty fine snack any time…).

This is one you can have on the table in about 30 minutes, and that includes some resting time for the sliced vegetables, and we’ve really come to appreciate the burst of acidity and the layers of flavor the vinegar brings mixed into the cottage cheese with the radishes and into the very simple vinaigrette dressing for the vegetable topping or “salad”.

Have some small-ish zucchini or yellow squash you want to throw in? By all means do it. Sub in any vinegar you wish, and my lovely wife even likes this with a handful of chopped green salad olives and julienned salami mixed in as well.

1 pound mixed small tomatoes, halved or quartered
3-4 small Kirby cucumbers, sliced into 1/4-inch thick rounds
4-5 green or spring onions, trimmed, whites and green separated, sliced thinly
1 and 1/2 + 1 tsp good kosher salt
1 medium bunch radishes (any kind), halved, thinly sliced or julienned

16-ounce container of full fat cottage cheese (at least 4% milk fat)
3-4 tbsp white wine, champagne, or rice vinegar, divided
2-3 tbsp good EVOO or avocado oil

Optional
2-4 tbsp chopped salad olives (or olive of choice)
1-2 ounces of thinly sliced salami

Combine the prepped tomatoes, sliced cucumbers, and sliced onion whites in a small bowl; sprinkle with 1 and 1/2 tsp of the salt, a few grinds of fresh pepper, and throw in the fridge for 30-40 minutes.

Prep the radishes, then stir into the cottage cheese along with 1-2 tbsp of the vinegar; season to taste with salt and pepper. Chill if not using immediately.

When ready to serve, drain any accumulated liquid from the salted vegetable mixture, and stir in 2 tbsp of oil and 2 additional tbsp of your vinegar of choice. Stir in the olives and chopped salami if using.

Spread the cottage cheese over a large platter or individual servings over plates, then spoon the vegetable mixture over in a thin layer, drizzle with more really good EVOO if you wish, and garnish with the sliced onion greens.

Enjoy.

The Older Bolder Life Sauce Monday: Simple Cilantro Chutney

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This past week I was chatting up a new chef friend about the melting pot of different cuisines we’re seeing these days in some of the larger Texas metroplexes.

Here in the DFW area, long a classic steak, barbecue, and Tex-Mex bastion, there’s been an explosion of eateries featuring a host of different cuisines – Indian, Pakistani, Thai, Korean, African, Cuban, Laotian, Argentine, Vietnamese, African to name a few – the list could go on and on.

My new friend happens to be a native American citizen, born to Indian physician parents who immigrated to Dallas (Plano) nearly 40 years ago; she insists she was groomed from an early age to go into medicine, but fell in love with food and cooking early on and never looked back.

It’s a long story as to how we started talking about different sauces; I think we were actually talking about spicy green table sauces, like the jalapeño-based hot sauces from Mexico and the Caribbean, chimichurri and aji sauces from South America, and eventually this Simple Cilantro Chutney her mother used to make routinely at home.

I get it that folks are either fans of cilantro or they despise it; we’re in the cilantro is awesome camp, and have used this quick and easy recipe a couple of times already this week. This rule of thumb recipe can work for just about any green herb you want to throw in the blender (parsley and basil are on my list this next week) if you’re not big on cilantro.

The formula is an easy one – a big handful of herb, one or two serranos for heat, a burst of fresh lime juice for acidity (vinegars would play as well), and a bit of salt for balance. My new friend insists her mother always added a pinch of sugar to preserve the bright green colors (not sure about the chemistry but it does seem to help, as of course does the acid).

What’s fun about this one is throwing in what ever else suits you at the moment, like the cashews or pepitas, a bit of ginger, and more spice. Play with this one a few times and dial it in the way your family likes it…

1 medium to large bunch of cilantro, largest woody stems trimmed
1-2 serranos or other green chiles
Juice of one large lime, more if needed
1-2 tsp good salt (to taste)

Optional
Pinch of brown sugar
2-3 tbsp of roasted cashews, peanuts, pepitas
2-3 tbsp toasted coconut flakes
Ginger to taste
Toasted spices: mustard seeds, coriander, cumin, fennel, etc

Add the herbs, peppers, lime juice, salt, and optional ingredients to your trusty blender and go to it; the sauce is more interesting if you leave a bit of texture, though you can certainly puree it until very smooth as well. Add a little more lime juice if you need to thin it, adjust for salt, go to it.

Enjoy.

the Older Bolder Life Salad Dressing Wednesday: Charred Scallion Dressing

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Here’s a quick and easy Charred Scallion salad dressing that plays well either warm or chilled, and offers an added flavor boost from a quick char of the scallions greens (flavor impact – huge, effort required – almost nothing).

Our friend Chef Libby happened to mention this dressing in passing during a conversation a few weeks ago; she was actually talking about (with enthusiasm) how much fun they’ve been having in her catering kitchen roasting late season vegetables and serving them up with a variety of dressings, drizzles, and vinaigrettes, both for the flavor and to add a bit of flair and interest.

We’ve long been fans of the lowly scallion or green onion around our camp, and often find ourselves throwing a few on the grill regardless of what protein is sizzling away right beside them.

This dressing comes together in a just a few minutes and uses ingredients you’ll almost always have on hand in the kitchen.

I just served this over cauliflower florets we roasted under and alongside Friday’s slow roasted gojuchang chicken – wow was that tasty.

3 medium scallions (green onions)
7 tbsp EVOO or avocado oil (divided, see below)
2 tbsp freshly squeezed lemon juice
2 tbsp rice vinegar
1 tbsp good Dijon mustard
1 tbsp avocado or olive oil mayo (use this one)
Good salt and fresh ground pepper to taste

Trim and clean the scallions, then divide the white parts from the green. Finely chop the white sections and place in a small bowl.

Now finely chop the green sections, then heat 1 tbsp of your oil of choice in a small skillet (medium heat). Sauté the green pieces until lightly charred and crispy, add the chopped white pieces.

Now whisk in the lemon juice, rice vinegar, mustard, and mayo; season lightly with the salt and pepper. Gradually whisk in the remaining oil until a smooth emulsion forms; taste and season again for salt and pepper.

Dress that salad or drizzle over the veg of the day, and go to it.

Enjoy.

the Older Bolder Life Vegetable Monday: Garlic Bomb Cauliflower Rice

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Of all the cauliflower rice recipes we’ve cooked over the years (they’re all listed here), this Garlic Bomb Cauliflower Rice recipe is hands down my lovely wife’s current favorite.

The biggest complaint about the recipe she’s had lately is that the single/standard recipe probably actually doesn’t make enough for us both to enjoy, and unless I’m really quick on my feet, she’s been beating me back to the skillet to scoop up whatever’s left every single time.

The 10-12 garlic cloves sounds like a lot, but once you’ve converted those thin slices into crispy little garlic chips (which is shockingly easy by the way), you’ll be looking for more, and like us, probably planning to slice up an extra clove or two for the next batch.

And I suppose while not absolutely essential, the thinly sliced green onions and chopped cilantro or basil (we lean to the cilantro version, and feel free to try any herb that suits your fancy here) really make the dish. As we’re typically serving this with a separate protein, I most often don’t throw in the egg, though it does add taste and texture, and makes the dish much more “fried rice like”.

Finally, if you occasionally enjoy white rice in your food plan, cooking and cooling a batch of rice (playing the resistant starch game) and then frying it up via this recipe will be doubly delicious, as it’ll be much easier to crisp up the traditional rice…

1 medium cauliflower or approximately 1 pound pre-riced cauliflower
10-12 garlic cloves, peeled, thinly sliced
1/3 cup + 2 tbsp avocado oil
2-3 inch piece of ginger, peeled, trimmed, finely chopped
2-3 tsp toasted sesame oil
4-5 green onions, thinly sliced on a steep diagonal
1/2 to 1 cup cilantro (or basil) coarsely chopped
Salt and fresh ground pepper to taste

Optional
1 large egg, beaten to blend
2-3 tsp toasted sesame seeds

Prep and rice the medium cauliflower if using. Preheat 2 tbsp of avocado oil in a large skillet, then sauté the fresh or frozen cauliflower over medium heat until it begins to release some of its liquid. Remove to a (paper) towel-lined bowl and set aside.

Heat the 1/3 cup of oil over medium heat in the same skillet (wipe to remove any moisture), then add the sliced garlic in a single layer, and cook, shaking the pan now and again, until the garlic is crispy and beginning to develop a golden color (5-6 minutes). Using a slotted spoon, carefully transfer the garlic to a a paper towel-lined plate to drain, season with salt and a grind of fresh ground pepper.

Up the heat to medium-high, add the ginger and sauté for 1-2 minutes until fragrant and just beginning to soften. If using the egg, and stir quickly to break it up – this will take just a few seconds.

Now add the cauliflower and sesame oil and smooth it into an even layer; let it cook undisturbed for 2-3 minutes until it begins to crisp and brown around a few of the edges. Now toss the rice, pat down smooth, and cook for another 2-3 minutes.

Remove from the heat, stir in half the garlic chips and the green onions. You can either transfer to a platter or finish in the skillet – artfully top with the rest of the garlic chips, the sesame seeds if using, and the cilantro.

Go to it, and enjoy. (You’ll shortly be wishing you’d doubled this recipe).

the Older Bolder Life Friday Feast: Thai-Inspired Larb Salad

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Now the calendar has finally made the turn to early fall, one of our favorite warm salads will soon be back in the rotation, a Thai-Inspired Larb Salad.

I wrote about this one over a year ago on the fly fishing blog Chi Wulff –

…We actually ended up reaching out to chef buddy Libby in Austin to see if she had a favorite version of larb; she tends to work very hard to reproduce classic dishes of great cuisines around the world, and for whatever reason, our palates are fairly closely aligned. Like her, we tend to lean toward making things a bit more spicy (meaning more peppers here), and love the interplay of the lemongrass, cilantro, and mint in this one.

This has become one of our favorites over the spring and early summer season; it’s great spooned into lettuce leaves and eaten “taco style” as we say down here in the South, or served over a bed of finely shredded Napa cabbage…

Fresh lime juice (it doesn’t take all that long to juice 5 or 6 limes) makes a huge different here, and even though it sounds like a lot, use at least 1/4 cup of a good fish sauce. Traditionally made using ground pork (consider grinding your own pork shoulder for this one), we’ve enjoyed this recipe with ground chicken and turkey as well, or a combination.

Though traditionally eaten while still warm from cooking, on the hot fall days remaining – at least here in “The South”, this dish is delicious cold from the fridge too.

2 pounds ground pork, chicken, or turkey (or combination)
3/4 cup chicken broth
1 cup (generous) sliced green onions, white and trimmed green parts
1 cup shallots, thinly sliced
2-4 tbsp minced lemongrass
1-2 tbsp thinly sliced serranos, Thai chiles, or jalapeños
3/4 cup chopped fresh cilantro leaves and tender stems
1/2 cup chopped fresh mint leaves

Sauce
2/3 cup fresh squeezed lime juice
1/4 to 1/3 cup fish sauce
1-2 tbsp chili paste or chili garlic paste
Optional: 1 tbsp honey or your favorite sugar equivalent

Lettuce leaves, your favorite cauliflower rice, or shredded Napa cabbage for serving

Combine the four sauce ingredients in a small bowl, whisk to combine, and set aside.

Into a large skillet over medium heat goes the meat; break it up as it begins to brown, ladling off any fat and water that comes off. When the meat is roughly halfway cooked, add the chicken stock, and continue to sauté until the meat is just cooked through, another 5-6 minutes.

Now add the green onions, shallots, lemongrass, and chiles, and cook, stirring occasionally, until the vegetables are tender and the liquid has for the most part evaporated.

Remove from the heat, add the sauce, cilantro, and mint, stirring to combine well.

Serve over shredded Napa cabbage or in lettuce leaves “taco style” and go to it.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Butter Sautéed Cherry Tomatoes and Ginger

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This past week I was chatting with a Chef Libby in Austin about different ways to prepare and enjoy the bounty of summer and fall tomatoes coming in these days.

She’d recently catered a dinner where she prepared a big batch of these Butter Sautéed Cherry Tomatoes and Ginger which she spooned over big, juicy rib eyes sizzling hot from the grill. She went on to say how her favorite way to enjoy these was simply as a side, almost like a warm salad, though she admitted she’ll polish the leftovers off cold right from the fridge too, even with the butter set up amongst the tomatoes and juice.

The recipe extends really easily, and works wonders with any fresh tomato you might have on hand, just cut the whole tomatoes up into roughly 1-inch pieces and go to it.

1 cup cherry tomatoes, some sliced in half length-wise
3 green onions, whites and pale green parts finely chopped, dark green thinly sliced
1-inch piece of ginger, peeled, finely chopped
2 tbsp grass-fed butter
2 tbsp tamari or coconut aminos
Good salt to taste

Prep your ingredients; melt the butter in a medium skillet over medium heat.

Now sauté the ginger and the white parts of the green onions until the ginger is fragrant (it won’t take but a minute or so), then add the tomatoes and sauté, basting with the butter until the tomatoes are warmed through.

Remove from the heat, stir in the tamari / coconut aminos, toss to combine, then season to taste with salt and top with the green onion green slices.

Enjoy.

The Older Bolder Life Friday Feast: 1015 Onion Marinated Skirt Steak

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Having had the pleasure of living in several different regions of the country during the past two decades, we’ve witnessed first hand the regional battles to claim the title of the Nation’s (if not the world’s) sweetest sweet onion.

Texas has its 1015’s, Washington the Walla Walla, Georgia and the South tout their Vidalias, New Mexico offers Nu-Mex and Carzalias, California the Sweet Imperial, and even Chilean farms grow the Oso Sweet.

They’re all delicious, and we happen to think the very best one is the one we can grab fresh at at hand; everyone has their favorite, probably driven as much by regional tradition and seasonal availability than anything else…

Onions and other alliums bring so much in terms of taste to the flavor table entire books could be written on the subject, and I’m sure there are “onion experts” roaming the culinary plain today, trying to aid we mere mortals in the kitchen as we strive to up our onion game.

Being good Texicans, we’re fond of skirt steak recipes, and this 1015 Onion Marinated Skirt Steak has become one of our favorites of late. Skirt steak, or its kissing cousin the hanger steak, cooked medium-rare very quickly over high heat then sliced thinly across the grain is a treat that every good carnivore should savor at least once a month.

The sweet onion here, grated into submission and combined with a little acid works miracles to flavor this humble cut of meat; all you need otherwise is some good salt and fresh ground pepper before and after the grill and you’ll be in carnivore heaven.

Lately I’ve been slicing a red jalapeño or Fresno chile into the marinade, and note that some folks feel this prep needs a little additional sweetness – we don’t add any brown sugar or honey to this marinade given the sweetness of the 1015s, but you certainly can. And finally, swapping the vinegar for fresh lime juice (grate some lime zest in too) swings this one a little more toward Tex-Mex and is damned tasty too.

See you at the grill tomorrow.

2 pounds trimmed skirt steak, cut into 4 to 5-inch pieces
1 medium sweet onion, 1015s here in Texas
2 tbsp (scant) distilled white vinegar
2 tbsp (scant) avocado oil
1 tbsp (or more) good salt
1 tbsp (or more) fresh ground pepper

Optional
1 sliced red jalapeño or Fresno chile
1 tbsp brown sugar or honey
Lime zest and fresh lime juice for the vinegar

Grate the onion, then combine with the vinegar, avocado oil, and optional pepper slices and sweetener if using; pour into a large resealable bag or your favorite marinating container.

Season the trimmed skirt steak generously with salt and pepper, then add to the bag and turn/squish around to coat the steak well. Throw in the fridge for at least 2 hours and up to overnight.

When ready to cook, fire the grill (medium-high), drain the meat and pat dry. Grill, turning once, until well-marked and medium rare – note this won’t take long with skirt. Pull the meat, let it rest 8-10 minutes, then thinly slice against the grain.

Serve with a sprinkling of really good salt, a spritz of lime juice, and maybe a few chopped chives chives, parsley, or cilantro.

Enjoy.