Older Bolder Life

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the Older Bolder Life Salad Sunday 1 July: 1015 Tomato Salad

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Here’s another long time family favorite salad we find ourselves reaching for now that tomato season is in full swing – 1015 Tomato Salad.

The 1015 of course refers to the sweet onion born and bred here in Texas, though I can assure you this dish will be just as delicious with whatever sweet onions you might reach for, whether they be Maui, Walla Walla, or Vidalia. (Brand me a traitor, but after growing and tasting them all over the years, I still think nothing beats a Walla Walla onion.)

The grandmother we sourced the recipe from used to drizzle a teaspoon or so of good raw honey over the salad before serving, but we’ve grown to savor it without; try it both ways if your current routine allows and see what you think…

1 pint cherry tomatoes, halved (grab some mixed colors)
1 pound various ripe tomatoes, trimmed, cut into wedges
1 small Texas 1015 (or other sweet onion), thinly sliced, start with 1/2
1/2 cup fresh basil leaves, torn into small pieces
1/3 cup fresh chives, cut into small pieces (1/2 inch or so)
3 tbsp EVOO or avocado oil
1-2 tbsp good white wine vinegar (perhaps even more)
Good salt and fresh ground pepper to taste

Optional: Drizzle of good honey (no more than 1 tsp)

Prep the tomatoes, onion, and herbs; combine in a bowl with the oil of choice and vinegar (drizzle with the honey if using). Stir it up to ensure all the tomatoes are well coated and season to taste with the salt and pepper. Adjust the vinegar and amount of onion to suit your clan.

Cover and throw in the fridge if not using immediately; don’t make more than 4 hours ahead or the tomatoes will soften too much…

Enjoy.

Inquiring Minds Want to Know (Links and Stuff) 30 June 2018

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Top of the Fold

Questioning the Role of Insulin in Alzheimer’s Disease. Keep on eye on this one…

Links and News That Caught Our Eye

Are drunks more creative at solving problems? Maybe.

Stress and sperm quality; looks like prolonged stress decreases sperm motility.

Does your birth month affect your lifetime disease risk? This one deserves some pondering…

No surprise here, but indeed loneliness is bad for your heart.

A stampede of meatless products headed your way? (By the way, have just read a shocking take-down of some of the meatless foodstuffs world, verifying some information for a later post…)

Toddlers are consuming too much sugar.

Ironically, mindfulness mediation appears to be demotivating. And the comments, vitriolic as some might be, are perhaps the most entertaining aspect of this NYTs piece. (Tangentially related – I often wonder how much putting away your damned phone would improve one’s mindfulness?)

Recipe Roundup (Ours)

South Sound Curry Coconut Chicken Satay

Tasty Quick Dills

Quick Jalapeno Tomato Table Salsa No. 3

Barbary Coast Lamb Kabobs

ME’s Cauliflower Salad

Versatile Vinegar and Oil Dressings

Bunless NOLA Burger

BeBe’s Curry Mayo and Dip

Tomatillo Avocado Salsa

the Older Bolder Life Friday Feast 29 June: South Sound Curry Coconut Chicken Satay

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Several years ago my lovely wife and I had the opportunity to spend a couple of years out along the southern shoreline of Puget Sound; it’s beautiful country, and despite it’s well-deserved reputation for rain, we grilled every month of the year, rain or shine.

We truly enjoyed the bountiful seafood available on the coast, but also the very, very good Thai and Korean cuisine we found in abundance. One recipe we fairly quickly folded into our regular rotation was this Curry Coconut Chicken Satay; we fiddled with several recipes until we came up with a version that suited our palates and (importantly) was quick and simple to prepare, easy enough to set up for a weeknight cook.

You’ve probably read before that Thai dishes seek to stimulate every single one of the taste senses in each and every bite; this recipe accomplishes the task and is Primal/Paleo compliant to boot (note a touch of brown sugar is optional, and does add a tiny hint of flavor to the final product).

If you’re a satay fan, bet this one ends up in your summer rotation…

1/2 cup full-fat coconut milk
1/4 to 1/3 cup fish sauce
4 cloves garlic, minced
1-2 tbsp good curry powder (to taste, Madras if you’ve got it)
1 and 1/2 tbsp fresh ginger, minced
1 and 1/2 tbsp cilantro, minced
2-3, scallions ,white and green parts, minced
3 lb. boneless, skinless chicken thighs or breasts, sliced into 1 by 3 inch pieces
Optional: 1 tbsp brown sugar, packed

Bamboo skewers, soaked for 30 minutes

Stir the first seven ingredients (everything but the chicken) together, mixing well, then add the chicken pieces, using your hands to combine well and making sure every chicken piece is coated. Throw in the fridge (a large resealable bag works wonders here) for at least an hour, but far better in the 6-8 hour range or overnight.

When ready to cook, fire the grill, drain the chicken and thread it onto the soaked skewers.

Now sear the chicken quickly over a hot fire, turning once, about 90-120 seconds per side. Move to a medium-hot / indirect heat area of the grill and cook for another 2-5 minutes (depends on thickness of the slices and how hot your fire) until cooked through.

Pull and serve hot with your favorite peanut sauce and perhaps a Thai cucumber salad.

Enjoy.

the Older Bolder Life Vegetable Wednesday 27 June: Tasty Quick Dills

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With farmers market season now in full swing, if they’re not in already, it won’t be long before you’ll be seeing stunningly fresh pickling cucumbers showing up. Great in salads, cucumbers star in quick pickles too.

We’ve been putting up various fermented dills as part of our fall pickling routine for years now, and diehard pickle aficionados will argue that there’s nothing quite like an old-school, pucker-your-lips, sour dill pickle painstakingly fermented and processed. I even posted about these on our fly fishing blog last fall –

…While I wouldn’t argue that fact, after an early August conversation with our friend Chef Libby in Austin, during which (among other things) she extolled the virtues of quick pickles, we’ve been quick pickling all sorts of stuff of late.

These quick dills have surprised everybody we’ve shared them with, in that they’re packed with great dill flavor (get really fresh dill frond and seeds), perfectly acidic (the sour that makes you pucker) without being too much so, and crunchier than fermented dills (without using alum as a cheat too).

Personally I think they’re far better with a bit of heat from the addition of several good peppers (long and skinny chile de arbol peppers work particularly well), though they’re good without the extra punch…

A child’s-play-easy ten minutes of effort here will make you look like a genius this next week.

1 lb pickling not-too-fat pickling cucumbers, trimmed, sliced lengthwise into quarters
2 large garlic cloves, peeled
1/2 C fresh dill fronds and stems, washed (or a bit more)
1 C filtered water
1/2 C white vinegar
2 T pickling or kosher salt
1 tsp (generous) fresh dill seeds
1 tsp (generous) coriander seeds
Optional: Hot peppers of your choice, try Thai, serrano, a split jalapeno…

Gently heat the water, vinegar, and salt, stirring until the salt dissolves. Remove from the heat to cool.

Scrub, trim, and slice the cucumbers; then prep the garlic and peppers if using.

Assembly is a piece of cake – pack a quart jar with the dill fronds and stems, garlic, then the cucumbers and peppers.

Sprinkle the dill and coriander seeds into the jar, then pour the cooled liquid over to within 1/4 of the top. Cover, leave out at room temperature for 3-4 hours, then throw in the fridge.

They’re not quite ready by the next day, but try one anyway; they’re good by the second day, getting better for the next 7-10 days.

Enjoy.

the Older Bolder Life Salsa Sunday 24 June: Quick Jalapeno Tomato Table Salsa No. 3

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With summer’s fresh produce season in full swing across most of the country now, it’s high time to fold some of those sent-straight-from-heaven tomatoes into some great table salsas.

This Quick Jalapeno Tomato Table Salsa No. 3 is another one we reach for fairly routinely; it’s quick to come together, offers several layers of great pepper flavor (using fresh and dried peppers), can be spiced up or down pending your desires, and offers a nice burst of citrus tartness too.

This is another one of those very versatile salsas that are great spooned over fresh grilled chicken or pork hot off the grill, and can make your breakfast eggs / omelette / frittata a whole new experience.

2 medium to large, vine-ripened tomatoes, stem scar removed
2-3 cloves garlic, peeled
1 medium jalapeno pepper, stemmed, seeded if desired (and/or)
1-2 medium serrano peppers, stemmed, seeded if desired
1-2 chile de arbol dried peppers, stemmed, then crushed
1-2 tbsp fresh lime juice (start with one)
1-2 tbsp EVOO (start with one)
1/2 tbsp good salt

2-3 tbsp chopped cilantro leaves w tender stems
1/4 to 1/3 cup chopped (fine) red onion

Blanch the tomatoes and prepped garlic cloves in a medium pot of boiling water for 2 minutes; then rinse in cool water, peel and remove tougher tomato cores.

Into your trusty blender go the tomatoes, garlic, both/either fresh peppers, the crush dried pepper, lime juice, EVOO, and salt. Blend to desired consistency, we like it with some texture. Taste for seasoning and adjust the lime, EVOO, and salt.

Pour into your serving bowl and gently stir in the cilantro and chopped red onion, maybe even a minced fresh pepper if you’re looking for a bit more spice.

Enjoy.

the Older Bolder Life Friday Feast 22 June: Barbary Coast Lamb Kabobs

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My lovely wife spent some of her developmental years growing up in North Africa (Algeria), back when the region was far less tumultuous than today; she and her family grew to savor the many of the regional dishes of the area, including the roasted lamb kabobs of what used to be called the Barbary Coast (Morocco, Tunisia, Algeria, and Libya).

We occasionally enjoy pasture-raised lamb at home, whether it be a leg of lamb, lamb chops, or what we’ve come to call these Barbary Coast Lamb Kabobs.

This dish is fun to serve for a crowd, is a piece of cake to put together, and most importantly, is absolutely delicious. Around our house at least, there must be tzatziki or a great yogurt sauce on the table, as well as great Greek-inspired salad (we’ll post our favorite this summer at some point).

As a bonus, this recipe works incredibly well with chicken as well.

2 lb leg of lamb, trimmed, cut into 1 and 1/2- inch cubes

Marinade
3/8 cup olive oil
1/3 cup fresh lemon juice
3 large garlic cloves, minced
1 tbsp fresh mint, chopped
2 tsp fresh grated lemon peel
2 tsp fresh ground pepper
1 tsp (generous) coriander (ground)
1 tsp (generous) cumin (ground)
1 tsp good salt

Vegetables
2 red onions, quartered, with resulting pieces then halved
1 red bell pepper, stemmed and seeded, cut into 1 and 1/2- inch pieces
1 green bell pepper, stemmed and seeded, cut into 1 and 1/2- inch pieces
2 baby zucchini, trimmed, cut into 1 and 1/2- inch pieces
1 small container grape tomatoes
Optional: 16 dried apricots, soaked in boiling water 5 min. then drained

Mix together the entire list of marinade ingredients in a medium bowl, whisking well to combine. Add the cubed lamb, stirring gently but thoroughly, cover, and refrigerate for at least 2 hours, 4-8 hours is better.

When ready to cook, fire the grill, and thread the meat onto skewers alternating with peppers and onions; thread the remaining vegetables onto skewers artfully.

Grill the meat and vegetables; the meat (pending your fire), should be medium-rare to medium in 7 to 8 minutes; turn and baste every 3-4 minutes for an even cook. The vegetables may take a minute or two longer.

Serve hot off the grill with the accompaniments of your choice (see above).

Enjoy.

the Older Bolder Life Vegetable Wednesday 20 June: ME’s Cauliflower Salad

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I’m not sure where it was that we first enjoyed this simple but delicious raw cauliflower “salad”, though you could just as easily call it a slaw.

Cauliflower is such a versatile workhorse in the kitchen and has been popping up everywhere in all sorts of forms these days; we happen to think it’s under-appreciated “just as it is” raw, as in serving it on your hummus tray, as crudite with your favorite dips or dressings, or in salads such as this.

This is one of those recipes to throw together, adding ingredients “until it looks right”, adjusting for your palate as you go, and you can use whatever olives and cheese float your boat. Try it and I’ll bet it ends up in your summer rotation over the next few months.

1 large head cauliflower florets, trimmed (the tender, small stems are good too)
1/2 to 1 cup good olives (pimento stuffed), chopped roughly
2-3 ounces cheese of your choice, great with a medium or sharp cheddar, or MJ
Approx. 1/2 cup homemade avocado or olive oil mayo (may need more)
1-2 tbsp olive brine
Optional: Jar of chopped pimentos, drained and chopped
Optional: 1-2 tbsp of fresh, coarse-ground black pepper

This one is a piece of cake to pull together – the most time consuming task is cutting up the cauliflower head; be sure to wash the florets well, then let them drain for several minutes before combining with the rest of the ingredients.

The beauty of this recipe, as with just about all salads and slaws, is that you can easily adjust the final amounts of the key ingredients to suit your (family’s) tastes. We never measure the ingredients for this one, and just add olives, cheese, and homemade avocado oil mayo until “it looks right”. (Try it as written to get an idea what it should look and taste like the first time around.)

Hold in the fridge until ready to serve, best made within 2-3 hours of serving.

Enjoy.

the Older Bolder Life Salad Sunday 17 June: Versatile Vinegar and Oil Dressings

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Around our kitchen we truly love adding a variety of flavors to the cascade of fresh salad greens that show up in various farmers markets this time of year, flavors that are bright, fresh, and interesting are a cinch to achieve using simple but oh-so-good vinaigrettes made from the workhouse combination of vinegar and oil.

Of course everyone is familiar by now with the classic formula for combining vinegar and oil to make a vinaigrette/dressing – 1 part vinegar to 3 parts (classically olive) oil. Grind in a little fresh pink salt and pepper, whisk it up, and viola, you have a fresh, well-balanced, tasty finish for that salad.

We tend to add a bit more acid – in the form of vinegar(s) or citrus juices – to most of ours as we enjoy a bit more acidity with the salads we prepare; don’t be afraid to experiment and change things up, it’s almost a sure thing you’ll find something you like better than your usual dressing along the way.

Quick Suggestions on Oils for your Dressing

Occasionally we’ll add just a bit of a nice Nut Oil, like macadamia, hazelnut, or walnut to bring a delicious nutty flavor component. Another great one to try is subbing in Browned Butter for something really different; the friend who showed us used fresh lemon juice and white wine vinegar for hers, but a host of vinegars would play here.

A chef friend uses a quarter or half of a Soft Avocado in place of the oil in many of her dressings, with vinegar or citrus juice for the acid; it’s quick and creamy.

And while a good extra virgin olive oil is the gold standard here, we love using a nice Avocado Oil in our dressings too.

Quick Suggestions for Vinegar and Oil Variations

For a quick and easy Italian version, to your basic dressing / vinaigrette, add 1/2 tsp (or a bit more) of a pre-mixed Italian seasoning, and a pinch (or more) of finely crushed red pepper flakes.

For a quick and easy Creamy version, to your basic dressing / vinaigrette, add 2-3 tbsp of olive oil/avocado oil mayo, plain Greek yogurt, or even full fat sour cream.

For a quick and easy Mustard version, to your basic Italian dressing / vinaigrette, 1 tsp (or more) of your favorite Dijon, Cajun, or whole-seed brown mustard, and optionally a tsp of good honey.

For a quick and easy Creamy Garlic version, to your basic Creamy dressing / vinaigrette, add 1 finely grated or pressed garlic clove and a whisper of Italian seasoning.

For a quick and easy Parmesan Cracked Pepper version, to your basic Creamy dressing / vinaigrette, add 1-2 tbsp grated nice parmesan and 1/4 tsp (or more) fresh, coarsely-ground black pepper.

The list could go on and on, but you get the idea. The goal here is to pack a variety of great flavors into simple-to-prepare, uber-fresh dressings and vinaigrettes you can easily craft right at home.

Enjoy.