Thursday, May 28, 2009

Weekend Food

The weather may not have been spectacular for our long holiday weekend, but the food sure was. Saturday kicked off the weekend with a chili-lime marinated pork tenderloin. I used the Gina's marinade as inspiration, though I made mine a bit spicier with cayenne pepper and used olive oil, too. I grilled the tenderloin and served it with Ina Garten's Guacamole Salad. You must try this salad, it would go well with just about any sort of grilled meat or fish. I added cumin to the dressing and added a bunch of chopped, fresh cilantro to the salad, but otherwise it is a perfect recipe! A chilled Riesling complemented the spicy flavors beautifully.

Sunday company was coming so I wanted a really nice meal. I'm a big fan of Honey Baked Ham so when we saw a Peach Glazed Rotisserie Ham with Sweet Georgia Chutney in our Weber's Big Book of Grilling we knew exactly what to serve for Sunday Dinner. Oh, so easy and wonderful. The ham was tender and juicy with a sweet, glazed crackled edge that was yummy.

Ham of God, take away sins of the World

I was so excited that I found vidalia onions and ripe Georgia peaches for the chutney at the Marietta farmer's market on Saturday morning but I found the ginger overwhelmed the recipe. I would make the ham again but would seek out a different chutney recipe. The side dish inspiration came from a broccoli salad recipe in Eating Well magazine married with the original recipe of Sweet Tomato's Joan's Broccoli Madness (my favorite salad of all time.)

Andra's Broccoli Deliciousness
2 garlic cloves, crushed
1/4 cup reduced-fat mayonnaise
1/3 cup low fat Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon raw honey
fresh cracked black pepper
4-5 cups chopped broccoli crowns
1/2 small red onion, finely diced
4-5 slices of crisp cooked bacon, crumbled
1/2 cup unsalted cashews, toasted and coarsely chopped
1/2 cup craisins (I used a golden raisin, dried cranberry, blueberry and currant blend from Trader Joe's)

Whisk together crushed garlic, mayo, yogurt, vinegar, honey and black pepper until smooth and well combined. In a large salad bowl, add broccoli, red onion, bacon, cashews and craisins and toss with dressing. This makes a lot and it sits very well for leftovers. It was a huge hit and I'm making it again this weekend.

Sunday saw the completion of our outdoor room and lots of wine was consumed. Due to the weather, most of the wine was enjoyed inside. We did get to sit out for a bit and enjoy the fruits of our labor.

Sunday dessert was a lightened version of a traditional fruit crumble. I can't wait to share this recipe with you. My new found love of fruit has me looking for excuses to make the recipe.

Juicy Sweet Fruit Crumble
Oven to 375 degrees

For the fruit
two pounds of fresh or frozen thawed fruit, coarsely chopped. You can use a combination of fresh and frozen. I used frozen peaches, frozen black raspberries and fresh strawberries.
1/4 cup light brown sugar
3 tablespoons brown rice flour

Mix fruit, sugar and flour in bowl and turn into your favorite deep pie dish.

For the crumble
1/2 cup rolled oats
1/3 cup brown rice flour
1/4 cup light brown sugar
2/3 cup chopped pecans
1 teaspoon cinnamon
4 tablespoons cold butter (I use Smart Balance 50/50 olive oil butter blend), cut in small pieces

Mix first five ingredients in a bowl then add butter. Rub butter into mixture with your fingers until small crumbles form. You can use a pastry blender but I like to play with my food.

Top fruit with crumble and bake for 25-30 minutes until fruit is bubbly and topping is GBD (golden brown delicious.)

Memorial Day was a rotisserie chicken that I marinated in herbs from the garden, spicy mustard, lemon juice and evoo. I haven't mastered the technique yet because the skin was burnt beyond recognition. The meat was flavorful and fairly moist considering. I'll be making a second attempt this weekend with the saffron orange chicken recipe from the grilling book along with the broccoli salad.

The ham was so good that I used the leftovers in last night's supper, diced ham, feta and green onion crustless quiche. I hope you'll try some of these recipes. If you do, please let me know how they turn out.


  1. When I read "Ham of God..." my immediate response was "Have mercy on us"! Thanks for the laugh, and the ham DOES sound fabulous. By the way, I though I saw something posted by you on the BPAL forums about some sort of summer weight/fitness challenge here on your blog... I haven't seen anything about it (although I haven't gone through all of your archived posts yet) and I'm wondering if I misread it.

  2. Hi Lianne, the girls from the BPAL forum and I are doing a fitness challenge through introplay. If you find the tags "measurements" you'll find the posts that update my progress since starting the challenge. If you haven't joined Introplay, it's a great tool in tracking your fitness goals and is a fabulous motivator. And "Have mercy" is exactly what the ham made me say. ;)