Grilled Tomatillo Salsa (Video)

The docks were put away this weekend and we've started talking about closing up the Cape house. I'm trying not to think about it too much. As much as I love fall, I'm not ready for summer to be over. So, I'll just continue grilling and mixing gin and tonics and wearing shorts and flip-flops until the very end. 

Salsa fresca used to be one of my favorite warm-weather treats until I started making salsa verde. Tomatillo and jalapeño are grilled and then blended with garlic, cilantro and lime juice. It's a little tart and sweet and spicy. You can dunk tortilla chips in or spoon it over fish tacos or scrambled eggs or serve it with some rice and beans and grilled peppers. Point being: you can put it on just about anything. 

Grilled Tomatillo Salsa

Ingredients
1 lb tomatillo, husks removed
1 jalapeño
1/8 cup cilantro leaves
1 garlic clove
Salt
Juice of 1/2 lime.
Olive oil

Directions
Place the tomatillo and jalapeño in a mixing bowl and drizzle with olive oil. Toss to coat. 

Preheat grill on high for 5 minutes. Place tomatillo and jalapeño on grill and cook, turning occasionally, until charred on each side and the tomatillo gets softer (but not totally mushy). Remove from heat.

Transfer tomatillo and jalapeño to the bowl of a blender. Add cilantro, garlic clove, lime juice, and salt. Pulse until completely blended.

Pour into a bowl and serve with tortilla chips.

Southwestern Veggie Burgers

I had planned on doing a lot more reading this summer. I'm currently in the middle of three books, one of which I started way back in May. With house projects and photo shoots and, well, the distractions of the news (and the time suck of scrolling through Facebook), I've failed to make room for it (or anything else, really... which is why I've only posted a handful of times over the last couple of months).  I know that summer isn't over yet... and what remains will hopefully be filled with swimming, grilling, and reading. 

This weekend should include all of those things as we have some friends coming down. All are bloggers and, therefore, we've already planned out our meals and cocktails. There's talk of homemade ice cream, lobster tater tots (a recipe Dan's developing), and lots and lots of cheese. Someone's even bringing food-shaped pool floats (which will make for some fun Instagram posts). 

I'm not sure what came over me, but I was really feeling like I needed a veggie burger in my life. It doesn't happen often. Like, once every couple of years. I knew the burger itself needed to be packed with bold spices and it'd be topped with a grilled corn salsa (one of my favorite summer dishes). These southwestern veggie burgers are very filling and have a great texture (they aren't mushy and don't fall apart when you pick them up).  

SOUTHWESTERN VEGGIE BURGERS

Notes
The 1 tablespoon of salt is correct. Given the amount of vegetables and the unsalted black beans, it needs the seasoning. If you use salted black beans, you can cut the salt to 1 1/2 teaspoons.

Servings
4-6 veggie burgers (depending on the size of the patties)

Ingredients
1 1/2 cups cooked brown rice
1 cup grated zucchini (from 1 small zucchini)
1 cup grated carrot (approximately 2 carrots)
1/4 cup chopped red pepper
1/4 cup finely chopped cilantro
2 garlic cloves, minced
16 oz canned unsalted black beans, rinsed and drained
1 1/2 cups oat flour
1 tablespoon Kosher salt
2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons garlic powder
2 eggs
Olive oil

Burger buns
1 avocado
Grilled corn salsa (see recipe below

Directions
1. Put the grated vegetables, cilantro, garlic, and black beans into a large mixing bowl. In another bowl, whisk together the dry ingredients.

2. Add the eggs to the vegetables and mix until well combined. Stir dry ingredients into vegetable mixture. 

3. Prepare a baking sheet with parchment paper. Preheat oven to 375. 

4. Form the mixture into four patties and set aside. Heat 1 1/2 tablespoons olive oil in a large skillet set over medium-high heat. Fry patties for 2 minutes on each side and then transfer to the prepared baking sheet. 

5. Bake patties in the oven for 15-20 minutes to allow them to cook all the way through. 

6. Serve burgers on a bun with sliced avocado and corn salsa.
 

GRILLED CORN SALSA

Servings
4-6

Ingredients
4 ears corn, shucked
2 Roma tomatoes, diced
1 jalapeño
1 large red onion, peeled and sliced into 1-inch thick rings
2 tablespoons chopped cilantro
Juice of 1 lime
Salt

Directions
1. Brush corn and red onion with olive oil.

2. Set the grill to 450 degrees F and preheat for 10 minutes. Place the corn, red onion, and jalapeño onto the grill. Cook the vegetables, rotating or flipping occasionally, until they've charred evenly on all sides. Remove from the grill.

3. Shave corn into a mixing bowl. Chop up the jalapeno and red onion and add to bowl. Add diced tomato, cilantro, and lime juice. Season with salt, to taste. 

Roasted Potatoes with Garlic and Rosemary

For the last couple of years, my parents have rented a house in the Berkshires, located about three hours west of Boston, for us to stay in over the July 4th holiday. This summer, however, they decided to get a place on the Cape. The property, surrounded by trees but walking distance to the beach, was the perfect retreat. Eric and I slept at our house, just a few miles away and on a lake. It was the best of both worlds. They could do their beach time in the morning and then we would all go swimming or boating in the lake in the afternoon. My nieces loved it... I loved it. Eric and I have been working so hard to get the place in order that we've had little time to enjoy ourselves. This forced us to slow down a bit and, by the end of the week, I was reminded why I love being down there and the memories we can create.

During our stay, many of our meals consisted of three things: fish, vegetables, and corn; all prepared on the grill. It's so simple and, yet, it embodies what I love about summer; mainly, cooking and eating outdoors. It's no-fuss preparation (just olive oil, salt, pepper, and fresh herbs), is a plus. Besides corn, I'm all about roasted potatoes. Paired with rosemary and a couple heads of garlic (maybe the real star of this dish), and you have yourself the perfect side to go with any grilled protein. 

ROASTED POTATOES WITH GARLIC AND ROSEMARY

SERVINGS
Serves 6, as a side

INGREDIENTS
2 lbs baby potatoes, halved
2 heads garlic
2 tbsp fresh rosemary leaves, chopped
Olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.

2. Remove the outer layer of skin from the garlic, but leave the peel on each clove. Place baby potatoes, garlic, and rosemary into a bowl. Drizzle in the olive oil and toss with a spoon to make sure they're evenly coated. Season with salt and ground pepper.

3. Spread potatoes and garlic out evenly on prepared baking sheet.

4. Roast in oven, flipping halfway through, until crispy and brown, approximately 50 minutes. Remove from oven, transfer to a serving bowl, and season to taste.