The ingredients that top these little tartines are humble enough: red onions and avocados.
But drizzle them with a zingy vinaigrette of pungent roasted coriander, tangy lime juice, delicately flavored avocado oil, and fiery cayenne… and watch these "common" ingredients come alive.
Add the wonderful flavors that come from grilling the onions and the bread and you've got tartines that you’ll be eager to sink your teeth into.
They make a perfect appetizer, lunch, or snack for summer and fall. Bon appétit!
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The populations of wild Atlantic salmon are so depleted that they are no longer commercially viable. So all Atlantic salmon are farm-raised, and since the largest farms are in Norway, Norwegian salmon is now the common name for Atlantic salmon. Although farm-raised Atlantic salmon has its problems, it is the salmon that grill-smokes the best. We find Pacific salmon too lean to hold up to smoking on a grill. Look for a thick fillet with full (but not dark) color, which indicates a high enough fat content to keep the fish moist during smoking. To enhance its moisture, the fillet is brined for a few hours. Then it’s rubbed with a smoke-flavored rub, and cooked gently beside a smoky fire.
Click here to see 15 Salmon Recipes That Won't Make You Yawn.
Hearty, filling, and fun to make, this grilled pizza recipe from RIS in Washington, DC is perfect for summer. Bright flavors like seasonal tomatoes, ripe avocados, and a sprinkling of feta cheese make this an easy and fresh way to transform your next meal and utilize your grill.
Hot dogs are an amazing invention, partly because of how versatile and fun they can be when you trick them out with toppings. Wrapped in bacon, nestled into a bun, covered with colorful toppings, and the zigzag of condiments, the Sonoran dog has to be one of the coolest, most visibly striking riffs of the genre.Like many epic food creations, the origins of the Sonoran hot dog are hard to pin down. In a New York Times article from 2009, John T. Edge noted tales of bacon-wrapped dogs being fed to crowds at wrestling matches in the 1950s in Mexico City, and Sonora, but also suggested Oscar Meyer’s own print ads hawking the idea of bacon-wrapped dogs may have had something to do with how this riff began.However it got started, the end result is a fun (and messy) one. Refried beans, tomatoes, onions, salsa, avocado, and well, bacon, all come together to create a colorful, zesty, indulgent and filling treat. For tang and texture, the refried beans in this recipe (Texan purists can call them Yankee refried beans all they like, but this riff is tasty!), incorporate an ingredient unlikely to be found in most traditional recipes, but one that Chicago-style hot dog lovers would never eat a hot dog without: pickles.In any event, just make sure you have some moist, sturdy bread (no top-loading bun substitutions for the traditionally used bolilo rolls).Click here to see 8 Creative Hot Dog Recipes.
Andrew Zimmern takes a traditional burger to a whole new level with the recipe. A staple and crowd-pleaser from his food truck, AZ Canteen, this recipe is easy to make at home and has nutritional benefits — goat is lower in fat than chicken, but higher in protein than beef.
“Goat is vitally important for our community on so many different levels. It promotes economic sustainability as it puts families back to work through raising goats, processing goats, making cheese, processing the meat, selling the meat and cooking the food. Its use also offers environmental benefits, health benefits and it tastes delicious. You can’t lose with it,” Zimmern tells us.
I was at our local farmers market this past Sunday and found Hungarian Hot Waxed Peppers. I never heard of them before and they reminded me of cubanelle peppers (which I was looking for). I asked the farmer about them and he said they do have some heat but not like a jalapeno pepper. I decided to pick up a pint and had ground turkey and this became our lunch! I made Turkey burgers with hungarian hot waxed peppers. This is a delicious paleo recipe and gluten free recipe perfect for lunch, dinner or anytime. I would even enjoy for breakfast with a fried or poached egg.
If you can’t find hungarian hot wazed peppers use cubanellea, pubanelle or another desired pepper.
For this recipe and other entertaining tips from Cindy's Table, click here.
Because this is such a substantial guacamole, chef Rick Bayless likes to serve it less as a dip for chips and more as an accompaniment to smoky, grilled shrimp, chicken, fish or pork. (You’ve already got the grill hot, so might as well use it as much as possible.) This recipe comes from Negra Modelo.
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This traditional spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudités or potato chips. I like to use it anywhere you would use an aioli.
When a salad graduates from an afterthought to a showpiece, chances are you’re talking Salade Niçoise.
Packed with flavor, it’s a light but complete meal that also sticks to your ribs. It’s perhaps my favorite dish to have on hot days.
Here I take the classic Provençal dish and serve it with grilled vegetables and a basil vinaigrette — all in celebration of summer’s exuberant flavors.
On a side note, although my Niçoise is fishless, grilled tuna steak would be a great addition to it.
See all tuna recipes.