A Life, Lived

The Future is Activated Youth

Travel Tuesday - Bangkok

Time to post a few more of my shots from Bangkok.

These were taken at the Royal Palace.

First Day of Fall

Irony

Chipotle Chicken and Corn Tostadas

Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared tostada shells or make them yourself following the directions in the tip below.

Chipotle Chicken and Corn Tostadas

1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
2 tsp. finely grated lime zest
1/2 tsp. dried oregano
Kosher salt
1 lb. boneless, skinless chicken breast cutlets
3 ears corn, husked
1/2 cup sour cream
2 tsp. fresh lime juice
8 tostada shells
1/2 cup coarsely chopped cilantro
Lime wedges, for serving (optional)

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt. Add the chicken and toss to coat.

Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.

Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.

Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side, if using.

TIP Bake your own tostada shells: Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.

Travel Tuesdays - London

A fried is in London right now and has been posting pictures of the neighborhood where she is staying. We stayed in Spitalfields when we were there in March. Here are some shots from our wandering around the neighbourhood.

Grilled Flank Steak with Rosemary

This grilled flank steak with garlic and rosemary is one of my favorite summer steak recipes. You can make the marinade in the morning, let the meat soak up its flavor all day (or just the two hours suggested in the original recipe), then come dinnertime all that’s left to do is fire up the grill. Be sure that your grill is very hot so you get nice grill marks, and cook the meat no further than medium-rare; flank steak is a very lean cut, so it can be a bit tough if over-cooked.

Grilled Flank Steak with Rosemary

1/2 cup reduced-sodium soy sauce
1/2 cup extra-virgin olive oil
4 1/2 tablespoons honey
6 cloves garlic, minced
3 tablespoons freshly chopped rosemary
1 1/2 tablespoons freshly ground black pepper
1 1/2 teaspoons salt
2 1/4 pounds flank steak

Mix soy sauce, olive oil, honey, garlic, rosemary, pepper and salt in a large zip baggie. Add steak and turn to coat. Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally; drain.

Preheat grill to medium-high heat. Grill steak 4 to 6 minutes per side for medium-rare, or to the desired degree of doneness. Remove the steak to a hard surface and let stand for 5 minutes.

Cut steak across the grain into thin strips.

Signs of Fall

Travel Tuesday - Venice

A friend of mine is heading to Venice. Of course, it got me thinking about my visits to the most emotionally mysterious city I have ever been to.

Burrata with Heirloom Tomatoes

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It’s easily doubled or halved.

This recipe is excerpted from Di Bruno Bros. House of Cheese.

Burrata with Heirloom Tomatoes

1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
8 basil leaves, sliced into ribbons
3/4 cup balsamic vinegar
3 Tbs. extra-virgin olive oil
2 garlic cloves
1 loaf rustic Italian bread, cut in thick slices and grilled or toasted

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.

Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.