Fried Green Tomato and BBQ Tempeh Stacks with Bourbon Whipped Sweet Potatoes

I apologize for not being more timely with blogging these recipes. Last week I had the great pleasure of going to Cincinnati for my nephew/godson's baptism. I had a wonderful time with my family, and was pretty much technology free for a few days. I admire bloggers who schedule posts when they'll be away, or even work on their blog while on vacation, but it's not for me. I like to take the time away and really disconnect. 

This was the third course in my Bourbon Dinner a few weeks ago, and it was something that I put the most thought into. I wanted to make a substantial entrée, but it had to be vegetarian, semi-fancy, and Bourbon friendly, of course. While thinking about Kentucky and flavors of the south, I remembered the Fried Green Tomatoes I recently had at a restaurant, which were delicious. I thought it would be fun to stack them with a protein. Barbecue is obviously a southern favorite, and I've found that of all the vegetarian proteins out there, tempeh seems to be the best for grilling and pairing with bbq sauce. Finally I wanted a starchy base for the stack. Since the tomatoes had tang, the tempeh was salty and earthy, a creamy sweet potato puree was the perfect balance, especially laced with Bourbon as it often is at Thanksgiving. The dish came together with a sprinkle of blue cheese and parsley, and was absolutely delicious! 

Fried Green Tomato and BBQ Tempeh Stacks with Bourbon Whipped Sweet Potatoes

Bourbon Whipped Sweet Potatoes:

adapted from this recipe by The Neelys

2 large sweet potatoes, peeled and chunked

1/3 c. whole milk or cream

1/4 c. Kentucky Straight Bourbon

Pinch of cayenne pepper

Kosher salt

1 tbsp. molasses

2 tbsp. salted butter

Place potatoes in a pot of cold water, bring to a boil covered, reduce heat and simmer 20 minutes, or until fork tender. 

Drain, pour Bourbon into the hot pot, then add potatoes and cream.

Mash or use a hand mixer to whip until potatoes begin to create a smooth appearance.

Add cayenne, salt, molasses and butter, continue to whip until incorporated.

Taste and adjust seasonings, serve or keep warm covered in a 200* oven, whipping in more milk or cream if necessary when serving. 

Fried Green Tomatoes:

3 large green tomatoes, sliced 1/4" thick 

1 c. plus 1/2 c. unbleached all purpose flour

2 eggs

1/4 c. milk

1 c. cornmeal

1 tsp. garlic powder

1 tsp. paprika

Salt and pepper

Oil, for frying (I used olive oil)

Arrange 3 shallow dishes on a counter.

Add 1 c. flour to first.

Mix eggs with milk in the second.

Toss 1/2 c. flour with cornmeal, garlic powder, paprika, salt and pepper in the last.

Heat oil over medium in a skillet about 1/2" up the side. 

Arrange paper towels on a plate or a dripping rack next to frying pan. 

Dredge tomato slices in flour, then dip in egg, then coat in cornmeal and place in the frying pan. 

Cook for 3-4 minutes per side, until golden brown.

Place on paper towels to drain, continue with remaining tomato slices. 

Serve or keep warm in a 200* oven on a wire rack nestled in a baking sheet. 

BBQ Tempeh:

1/2 batch of Bourbon BBQ Sauce (I halved this recipe)

2 8 oz. packages of plain or original tempeh

Slice tempeh into 1/4" slices, then place in a tupperware storage container.

Pour 1-2 c. bbq sauce over tempeh, toss to coat.

Marinade for 30 minutes to 4 hours. 

Heat a gas grill or grill pan over medium-high heat. 

Place strips of tempeh on grill, cook until grill marks appear and bbq sauce begins to caramelize, basting as necessary. 

Grill all tempeh, then serve or keep warm in a 200* oven, tossing with extra warmed sauce if necessary before serving.

To make stacks:

Take 1/4 of the sweet potato mixture, form into a mound then use the back of a spatula or spoon to smear onto the plate. 

Arrange a tomato at the base of the sweet potatoes, then stack 2 slices of tempeh on top.

Place another tomato on top of tempeh, then place 2 more strips going the opposite direction of the first.

Top with one final tomato.

Sprinkle plate with parsley and blue cheese.

Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction

This pizza may look familiar to you, if you're a long time reader. It's one that I brain stormed to create, and was my first attempt at grilled pizza... which was a giant fail. But I turned it into quesadillas, and it was a big hit! I decided to try the pizza version again, just grilling the vegetables and baking the crust, which worked well. But when we purchased a gas grill rather than charcoal, I was able to grill the crust as well, and it was delicious. 

One of the main components to the pizza is prosciutto, but since that's not in my diet anymore, I had to change it up a bit. For this recreation, I decided to make a sauce layer by creating a puree of cannelini beans and ricotta. It definitely added body and protein to the pizza, but also took it in a much different direction. While I loved this variation, I think I want to tweak it a bit more, and find that saltiness that the prosciutto added in a vegetarian form. Any ideas?? 

Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction

1 ball of pizza dough (my favorite whole wheat recipe is here)

1 15 oz. can cannelini beans

1/2 c. ricotta cheese

1/4 tsp. crushed red pepper flakes

Salt and pepper, to taste

2 medium zucchini, sliced into 1" rounds on a bias

1 red onion, sliced into 1/2" rounds

1/2 c. crumbled goat cheese

1 c. aged balsamic vinegar

Preheat a grill to 400*

In a small saucepot, add vinegar, turn to low heat and simmer to reduce to a thick syrup.

Roll pizza dough out into a circle, place on a pizza pan. 

Drain beans well, add to a food processor with ricotta, crushed red pepper, salt and pepper, puree.

Place pizza dough on the grill, smear with bean mixture.

Place zucchini and onions on the grill, sprinkle with salt and pepper, close the lid on the grill.

After 4-5 minutes, flip zucchini and onions.

After 4-5 more minutes place zucchini and onions on the pizza, sprinkle with goat cheese and close lid again.

Cook for 2-5 more minutes, until pizza is crisp and cooked through.

Remove from the grill, drizzle with balsamic, slice and serve.

Tofu Tacos al Pastor

Slowly, my husband has been coming around to tofu. When I told him I was going to make this dish and I could sub chicken for him, he surprised me by saying he'd eat the tofu. I think what put him over the edge was the fact that it would be marinated, grilled, and served in a taco with avocado and grilled pineapple, two of his favorites. I decided to finally take the extra step in draining and pressing the tofu, freezing it overnight, thawing it and pressing it again. Though it was a few more steps, the end product was well worth it. It had a much different texture, and it really soaked up the marinade well. 

I got the idea for these tacos from Bridget's Tacos al Pastor, made the traditional way with pork. Since well pressed tofu tends to soak up liquid faster than meat marinades, I cut the time to 30 minutes. I also made a simple cabbage slaw and served these with hot sauce and greek yogurt rather than the two chile salsa Bridget made. I do plan to make these again and try the salsa, but to keep this a quicker, weeknight meal, I went without it. 

The flavor in the tofu was deep, and the sweetness of the pineapple paired with the creamy avocado was perfectly balanced. You really can't go wrong with this combination! 

Tofu Tacos al Pastor

adapted from Bridget at The Way the Cookie Crumbles

1 14 oz. package Extra Firm Tofu

6 corn tortillas

1 pineapple, peeled and sliced (less 2 slices)

1 avocado

1/4 small red cabbage, shredded

1/4 c. cilantro, minced

1 lime, juiced

marinade (as written, I halved this):

2 slices of pineapple, cored and chopped

1 small yellow onion, chopped

1/2 c. orange juice

1/4 c. distilled white vinegar

1/4 c. guajillo chile powder 

3 garlic cloves, halved

2 tsp. kosher salt

1 tsp. dried oregano

1 tsp. ground cumin

1 large chipotle chilie and 2 tsp. adobo sauce from canned chipotles in adobo

Drain and press tofu for 10 minutes.

Wrap in plastic wrap, freeze until solid, or overnight.

Thaw, drain and press again for 10 minutes.

Slice tofu, place in a bowl.

Add all marinade ingredients to a blender, puree. 

Pour over tofu, stir to coat and place in the refrigerator for 30 minutes.

Slice cabbage very thin, add to a bowl, toss in cilantro, lime juice, salt and pepper.

Refrigerate.

Heat a grill over medium-high heat.

Place tofu and pineapple on the grill. 

Cook for 4-5 minutes per side, until grill marks appear.

Remove from the grill, slice pineapple into matchsticks.

Serve with sliced avocado, slaw, and warmed corn tortillas. 

Tandoori Grilled Vegetable Kebabs

When I tell people our dinner comes from the grill a few times a week, they are a little perplexed. Most people associate meat with the grill, and have a hard time coming up with vegetables or starches that make for great grilled meals. This side dish is so innovative, taking simple vegetable kebabs to a new level of deliciousness! 

Though my husband isn't a fan of cauliflower, I keep trying to find new ways to prepare it, with the hopes that maybe he'll find something he likes. I don't push it on him, I always mention he can slide his onto my plate, but this time he said he'd try them... and I think it was a success! 

These kebabs were so easy to make and the leftovers were just as delicious the next day. I served them with naan, yogurt, mango chutney and grilled tofu made with the extra marinade from the kebabs. 

Tandoori Grilled Vegetable Kebabs

slightly adapted from Veggie Belly

10 bamboo skewers, soaked in water for 30+ minutes

1 head of broccoli, cut into florets

1 head of cauliflower, cut into florets

1 orange bell pepper, cut in a 1" dice

10 grape or cherry tomatoes

marinade:

1/2 c. plain greek yogurt

Juice of 1 lemon

1 tbsp. EVOO

1 garlic clove, minced

1 tsp. grated fresh ginger

1 tsp. garam masala

1 tsp. paprika

1/2 tsp. turmeric

1 tsp. corriander

1 tsp. cumin

dash of cayenne

salt and cracked black pepper

Bring a large pot of water to a boil, salt heavily.

Add broccoli and cauliflower florets, boil for 30 seconds.

Drain into a large colander and rinse with cold water until no longer warm.

Dry well, set aside.

Whisk marinade in a large bowl, add cauliflower, broccoli, tomatoes and peppers, gently mix and place in the refrigerator for 30 minutes.

Heat grill to 400*

Remove vegetables from the fridge, skewer and place on the grill.

Cook for about 2 minutes per side, rotating to char the outside of the vegetables, for 6-8 minutes total.

Remove and serve immediately.

Bistro Style Double Decker Portabella Burgers

While many associate grilling with thick cuts of steak, hot dogs, burgers, sausages and ribs, it's easy to forget that vegetarian grilling is just as appealing. Sure, it's easier to season a steak and throw it on the grill, but there are many vegetarian options that can be just as simple and tasty! Portabello mushrooms are usually the burger substitute that comes to mind as the mushroom is often thought of as the steak of the meat-free world.

In a world where burgers are taken to the next level, created and re-invented, portabellas don't really get the same attention. When I found this recipe, I thought it sounded good, but needed a little more to it. To take it to the next level of deliciousness, I added a marinade to the mushrooms, a sauce duo, and avocado slices slices for a little extra punch of flavor. The burgers were fantastic, and I think this will be the first of many portabella burgers this summer! 

Bistro Style Double Decker Portabella Burgers

4 portabello caps, cleaned, stemmed, gills removed

1/4 cup red wine vinegar

1/4 cup EVOO

Salt and pepper

1 tbsp. minced rosemary

2 garlic cloves, minced

1 red onion, sliced 1/4-1/2" thick

4 oz. blue cheese, crumbled

2 rolls, sliced in half (I used caraway and salt from the bakery)

2 tbsp. Dijon mustard

2 tbsp. Apricot Preserves

1 Haas avocado, sliced

In a large bowl, whisk together vinegar, EVOO, salt, pepper, rosemary and garlic.

Add mushroom caps, smear marinade all over and let mushrooms sit for 30 minutes.

Heat grill to medium, spray with nonstick spray and place mushrooms gill side down.

Also add 2 onion slices to the grill.

Cook for 6 minutes, flip mushrooms and add crumbled cheese.

Carefully flip onions, close grill and cook for another 6-8 minutes. 

During the last minute, add buns to the grill and toast the insides.

To assemble, remove buns, place avocado strips on the bottom, add a mushroom, then an onion, then another mushroom, smear the top bun with 1 tbsp. mustard and 1 tbsp. apricot preserves, press the top on the burger and enjoy! 

Grilled Vegetable Pizza

Ever since I failed miserably at my first grilled pizza attempt, I've been terrified to try it again. Obviously, grilling with a charcoal grill for pizza isn't idea as you don't have as much control. Though I do love the taste charcoal brings to grilling, the carcinogens and wait time are big cons to using one.
Since we got our gas grill, I was ready to try grilled pizza again. For this pizza, I went for maximum grill flavor with minumum work. Rather than make a marinara, I used a can of fire roasted tomatoes and torn fresh herbs. The vegetables were seasoned heavily with garlic salt and pepper, and the cheese was sliced for easier application. This pizza was a total success, the crust was crisp and chewy, the vegetables had so much flavor, and mock-sauce added punches of sweet, smoky tomato flavor.

*JJ sliced the vegetables ahead of time, I intended for rounds, but he made them into planks because he said it is easier to grill them that way. You can do whatever you'd like, if you're going for aesthetics, rounds are probably a better choice!
Also, I don't have any pretty plated photos because we simply couldn't wait to dig into this pizza!

Grilled Vegetable Pizza

1 whole wheat pizza crust, rolled out to fit your grill shape

1 15 oz. can fire roasted diced tomatoes, drained well

2 tbsp. fresh torn herbs (I used basil, oregano, rosemary)

1 zucchini, sliced

1 eggplant, sliced

1 bell pepper, sliced

1 tsp. garlic salt

1/2 tsp. black pepper

1 tbsp. EVOO

4 oz. part skim mozzarella cheese, sliced or shredded (I used organic valley and the flavor was outstanding!)

Heat grill over medium-high.

Slice vegetables, add to a large bowl, toss with EVOO, garlic salt and pepper.

Place vegetables on the grill, cook for 3-4 minutes per side, until tender.

Remove from the grill, put on a platter, and turn grill to low heat.

Spray with nonstick grill spray, place pizza crust on the grill.

Cover, cook for 3 minutes.

Flip crust, top with tomatoes, torn herbs, grilled veggies and cheese.

Cover and grill for 4-5 minutes, until grill marks appear and cheese is melted.

Grilled Creamy Corn

As I mentioned in my previous post, my husband and I purchased a gas grill about a month ago, and have since been grilling just about every night. Honestly, grilling has become somewhat of a perfect method of preparing dinner for us. Not only does it keep the stove off and kitchen from warming up, but it gives JJ the opportunity to help with making dinner, and he definitely enjoys grilling! 

This recipe is based off one I found in a magazine. I'm not a big creamed corn fan, though I've only ever had the canned variety when I was younger. I decided to give it a try with fresh, grilled corn and it was delicious! I used cream cheese for the creamy part, but I guess heavy cream would be a fine substitute. I enjoyed just a bit of cream cheese to bind this, I wanted to keep it from getting watery. When corn hits your farmer's market, grab a few ears and make this easy side dish soon!

Grilled Creamy Corn

adapted from Everyday with Rachael Ray

8 ears of fresh corn, husked

1 tsbp. EVOO

Salt and pepper

Juice of 1 lime

1/4 c. reduced fat cream cheese

3 scallions, white and green parts, sliced

Heat grill over medium flame.

Place corn on a platter, drizzle with EVOO, salt and pepper.

Place on the grill, turning every few minutes, about 15 in total.

Remove corn from the grill, cool for a minute, then cut kernels off into a bowl.

Add lime juice, cream cheese and white scallion parts, mix well.

Taste, adjust seasonings, top with green scallion parts.

Note - To cut corn off the cob easily, place a small mug in a large bowl, bottom side up. Balance the corn cob on the mug and let the large bowl collect the kernels.