A fresh summer market inspired dinner

This weekend I went to the Reno farmers market (On California street for you locals). I browsed around for some dinner items. It was opening day so the selection was limited since most stuff isn't all the way in season. I came home with, fresh spinach pasta, a roasted bell pepper sauce, fresh caught halibut, white corn, strawberries, raspberries, cherries and salsa. Tonight I decided to make a meal that was inspired by my purchases. The only items I purchased at the store were asparagus, garlic and Parmesan. I made this great dinner, and had fresh berries for desert and all of it supported local farmers, and was great quality. I plan to visit the farmers markets around town every Saturday, so expect more great meals like this. Both recipes will follow this post. Enjoy. And remember, sometimes you have to let the produce that is available decide what you eat. It can be more fun and exciting that way. I had never cooked halibut before and I could have easily gone to a store and bought salmon or some other fist I was familiar with but this is what the fish guy was offering so I thought why not. I hope my ideas inspire you to visit your local market and create some magic in your own kitchen.

(The rosemary and lemon thyme were grown in my own garden, but still, they weren't purchased at a store)

(There will be a much broader selection to come, citrus, fruits, garlics, lettuces and a wide array of veggies, lets get creative people).

Grilled citrus halibut with fire roasted bell pepper sauce

2 Pieces fresh halibut
6 cloves garlic chopped
5 tbsp olive oil
1 orange juiced
1/4 tsp pepper
pinch salt
2 large sprigs rosemary
2 large sprigs thyme

Cooking spray

1.5 cups fresh roasted bell pepper pesto (mine was purchased a a farmers market)

Preheat grill to medium low. Combine oil, garlic, orange juice, salt and pepper. Cover fish with marinade and place in fridge for up to 1 hour. Spray grill liberally with cooking spray (watch for flame ups). Place fish presentation side down reserving garlic and marinade. Place one sprig of rosemary and thyme on each piece of fish. Grill for 4 minutes remove herbs and place directly on grill. Flip fish and top with remaining garlic and marinade. Grill for 4 more minutes, or until desired doneness. Heat up bell pepper pesto and place on plate. Place fish on top of pesto and serve.

Grilled white corn on the cob

3-4 Corn on the cobs
Butter

Preheat grill to medium low. Peel back top halves of corn and remove silks. Fold husk back over corn and soak entire piece of corn in water for 15 minutes. Place corn on grill for 20 minutes. Turn after 10 minutes. The outside will burn but the inside will stay soft and perfect. Remove from heat and use an oven mitt to hold the stem end of the corn. Peel off husks and if you want snap the entire stem and husk off. Roll in butter, serve and enjoy!

The MBACOS burger...Or the mushroom, bacon, avocado, caramilzed onion, swiss burger

Serving size 2 burgers
3/4 pound ground beef
2 tbsp grill seasoning
2 tsp garlic powder
1/4 tsp pepper
pinch salt
1.5 cups mushrooms sliced
1/2 yellow onion sliced in 1/4 inch rings
2 tbsp vegetable oil
4 slices bacon sliced into 1/4 inch pieces
4 slices swiss cheese
2 avocados
1 tomato sliced
2 cups romain lettuce shredded
2 focaccia rolls
mayo to taste

Preheat grill to medium low. Combine beef, grill seasoning, salt and pepper. Form two burger patties the shape of your rolls. Make them slightly larger then your roll. In small skillet caramelize mushrooms, bacon and onions. Place burgers on grill. Grill for about 4-5 minutes per side or until juices run clear. Halve rolls and pull out some of the filling to make room. After burgers have been on 5 minutes place rolls sliced side down on top rack of grill until burgers are done. Smash avocado and smear 1/2 on the top of each bun. Place mayo on each side of bun to your liking. Place burger on bottom of bun. Top each burger with half of your mushrooms, onions and bacon. Add two slices of cheese and place back on grill closed until cheese melts. Top with lettuce and tomatoes.

Enjoy

Coming tonight

A burger with caramelized onions, mushrooms and bacon. Smothered in swiss cheese and topped with mashed avocado!

Are you drooling yet?

Sweet chilli chicken

6-7 Chicken drumsticks
1 Stick butter melted and cooled
1 Tbsp brown sugar
1 Tbsp chilli powder
2 Tbsp Mexican Adobo seasoning
5 Cloves garlic chopped
1- 12 oz beer
1 Tsp pepper
.5 Tbsp Salt

Melt butter about 10 minutes before starting so it has time to cool completely. Preheat oven to 375. Place chicken in large baking dish. Combine all ingredients and pour over chicken. Cover with foil and bake 20 minutes. Remove foil, turn chicken and bake another 10-20 minutes or until juices run clear. Serve chicken with rice & ladle juices on top of chicken and rice.

A bite perhaps- Bacon potato bites

I'm going to do this one in steps these are great little party bites or side dishes.

4 Large white potatoes washed
1 pound medium cheddar cheese shredded
1 cup sour cream
5 slices bacon
1.5 tbsp ranch seasoning of your choice (ie hidden valley)
salt
vegetable oil

1. Wash potatoes
2. Place in microwave safe bowl and microwave for 5 mintues
3. Preheat oven to 400
4. Start frying bacon
5. Shred cheese
6. Mix sour cream and ranch and place in fridge to combine
7. Remove potatoes and allow to cool to touch
8. Remove bacon and place on paper towels to dry completly
   
9. Slice aprx 3/4 of an inch thick discarding round ends
10. Brush baking sheet with oil and lay potatoes in single layer
11. Sprinkle with salt
    
12. Brush tops with oil
13. Bake for 12 minutes
14. Flip potatoes when bottom is golden brown and bake for 12 minutes
15. Crumble dried crisp bacon
16. Place small portion of cheese on each potato and bake for 1 minute or long enough to melt (reserving some cheese for topping)
    
17. Remove from oven and place on serving plate
18. Put sour cream in plastic bag and cut off tip
19. Pipe generous portion of sour cream onto each potato
    
20. Top with desired bacon and more cheese

For added flavor add chopped chives or green onions. If you don't like the ranch flavor I suggest adding chopped up chives to your sour cream in place of ranch powder. You can not substitute the sour cream for regular ranch dressing it is not thick enough to stand up to the heat and it will separate and turn clear and nasty. The sour cream will hold form all night. For faster cook you can also fry the potatoes. This also works well on thin sliced potatoes fried into chips, they will last longer for a party and stay crisper.

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