Mad coyote Joe's Blah Blah Blog: Tabouli Salad with Cucumber Yogurt Sauce and Grill...

Mad coyote Joe's Blah Blah Blog: Tabouli Salad with Cucumber Yogurt Sauce and Grill...: I went to coffee this morning, as usual I sat out front of The Cave Creek Coffee co and chatted with a few neighbors and friends. I had a l...

Tabouli Salad with Cucumber Yogurt Sauce and Grill-roasted Babaganouj

I went to coffee this morning, as usual I sat out front of The Cave Creek Coffee co and chatted with a few neighbors and friends. I had a light jacket on and after a few moments I was getting very warm. It's that time of year again, when we go from keeping warm to keeping cool. Here in the Sonoran desert where we see summer temperatures in the 110-120f range, that's an art form. It means getting up early if you need to do anything in the yard, taking it easy during the midday heat and eating light.

When it comes to recipes dealing with lighter fare, I like to look to the regions of the world that have been dealing with living in the heat for centuries. There are many to choose from, but today let's look to the middle east and one of my favorites dishes tabouli. Good tabouli, served with Grill-roasted Babaganouj, a selection of olives, a pita bread and cucumber yogurt sauce is exactly what you're looking for when eating in the heat. It both refreshes and satisfies you without filling you up. If you must add meat think grilled lamb!

Tabouli Salad with Cucumber Yogurt Sauce

Tabouli salad:

1 C Bulghar wheat, dry

1-1/2 C Water, boiling

1-1/2 TSP Kosher salt

Dressing:

1/4 C Olive oil, extra virgin

1/4 C Lemon juice, fresh-squeezed

1 TBL Lime juice, fresh-squeezed

2 CLOVES Garlic, finely minced

1/2 TSP Mint, dried

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper, to taste

Cucumber Yogurt Sauce:

1-1/2 C English cucumber, peeled

1/2 PINT Sour cream

1/2 PINT Yogurt

2 CLOVES Garlic, minced fine

1 TBL Mint, dried

Salad:

1. Pour the bulghar into a mixing bowl, then add the salt and pour in the boiling water.

2. Cover with plastic and let soak for 30 minutes.

3. Whisk dressing together and stir into the bulghur.

4. Allow flavors to blend in the refridgerator for three hours.

5. Carefully stir in finishing ingredients.

6. Taste to correct seasoning.

Sauce:

1. Shred cucumber with a cheese grater.

2. Combine all ingredients and allow to chill in the refrigerator for a few hours before serving.

Grill-roasted Babaganouj:

By roasting this in your grill, you get the light smoky flavor of barbecues of the past.

2 Medium eggplants

1/2 C Tahini

4 CLOVES Garlic, minced fine

1/2 BUNCH Italian parsley, rinsed and chopped fine

Juice of 1 large lemon

3 Scallions, chopped fine

2 TSP Kosher salt

1 TSP Fresh-ground black pepper

1 TBL Extra virgin olive oil

1. Light the grill and turn one burner on medium. Adjust heat until temperature reaches 400 degrees.

2. Cut stems off the eggplant and pierce the skin in several places with a fork. Place the eggplant in an oven-safe baking dish and slow roast in grill over indirect heat for 45 minutes, or until the eggplant has wilted and they are totally soft.

3. Remove from grill and allow to cool. Separate the peel from the insides. In a mixing bowl, mash the insides well and stir in the Tahini, garlic, parsley, lemon juice, scallions, salt, and pepper.

4. Place in the refrigerator and chill well. Drizzle with a good olive oil before serving.

Mad coyote Joe's Blah Blah Blog: Early Spring Minestrone

Mad coyote Joe's Blah Blah Blog: Early Spring Minestrone: Looking out my window at the sky, I realize that even though it’s still chilly in the mornings, winter’s back has finally been broken. T...

Mad coyote Joe's Blah Blah Blog: Early Spring Minestrone

Mad coyote Joe's Blah Blah Blog: Early Spring Minestrone: Looking out my window at the sky, I realize that even though it’s still chilly in the mornings, winter’s back has finally been broken. T...

Mad coyote Joe's Blah Blah Blog: Early Spring Minestrone

Mad coyote Joe's Blah Blah Blog: Early Spring Minestrone: Looking out my window at the sky, I realize that even though it’s still chilly in the mornings, winter’s back has finally been broken. T...

Early Spring Minestrone

Looking out my window at the sky, I realize that even though it’s still chilly in the mornings, winter’s back has finally been broken. The ground is moist and ready to come alive with another beautiful spring here in the Sonoran desert. So I’ll get the weeds out of my yard and then till the garden. I love going over to the Home Depot and buying the little packs of baby peppers, tomatoes and so on. I garden just for the fun of it. If my mind gets occupied with other tasks I let the garden go long before I reap its rewards. My sister is a true master gardener. Which brings me to my point… Fresh Produce!

I was pleased to drop by a farmers market last weekend. I wish the readers could have seen the freshness and variety of greens and vegetables. I stop by on a regular basis. I like to see what’s available and then build a meal around those fresh vegetables. The Farmers Market is a fantastic resource for a community. Yes, I shop at my local grocery store for produce the rest of the week, but on Saturday morning it’s so nice to walk through the market. I get a cup of coffee, and then shop and chat with old friends and neighbors. Then I’m back home working out a meal plan using my fresh produce. Several years ago I came up with this recipe for a light variation on minestrone.

Early Spring Minestrone

I know Italian food purists will argue with this recipe. But there is a school of thought out there that says regional dishes follow the seasons. Winter minestrone is heavy with medium sized pasta and a beefier feel. As spring approaches, with so many fresh vegetable choices, I wanted to make a lighter and yet very comforting soup. This delicious recipe is a starting point rather than a strict road map. The flavors are based around the fennel, onions, garlic and pesto, with the other vegetables and pasta. Use whatever is fresh and whatever you have on hand. Serve with fresh bread, which is also available at the farmers market.

1 fennel bulb, stems and core removed and chopped fine

1 bunch scallions, chopped fine

2 cloves garlic, minced

5 Tbl. Extra virgin olive oil

8 to 10 cups of chicken broth (enough to cover by a few inches)

½ head cauliflower, cut into small pieces

6-8 stalks asparagus, woody stems removed and cut into 1-inch pieces

4 or 5 baby zucchini cut in half

4 or 5 baby crooked neck squash, cut in half

A handful of green beans cut into bite sized pieces

4 or 5 baby carrots

a handful of sugar snap peas

4 or baby corn

(I just walk through the market and get a little of what ever looks fresh)

1 14oz. Can redi-cut tomatoes

4 or 5 ounces of dried spaghetti or angle hair pasta broken into quarters

a pinch of good Greek oregano

Black pepper to taste

Over medium heat, in a heavy soup pot or Dutch oven, sauté the fennel, onion and garlic, slowly until soft but not browned. Add the chicken broth and then all other vegetables and the pasta, oregano and black pepper. Bring to a boil and then reduce heat to simmer for 10 to 15 minutes. Serve in big soup bowls with a dollop of fresh pesto (don’t you dare use the store bought stuff).

Serves 6 to 8

Fresh pesto

Also use this amazing condiment or fresh bread, homemade pizza, over pasta and with grilled meats, poultry and fish!

¼ cup pine nuts

2 cloves garlic, Minced

2 tsp. Kosher or sea salt

a grind or two of fresh black pepper

4 oz fresh basil leaves

1/3 of a cup of extra virgin olive oil

1/3 of a cup of fresh grated Parmigiano Reggiano

Pulse the pine nuts, garlic, salt and pepper in a food processor, until it forms a coarse meal. Add in the basil leaves and oil and pulse until it forms a coarse paste. You will need to scrape down the sides of the food processor a few times in the process. Remove from food processor to serving bowl and stir in the parmigiano reggiano.

Make about 2 cups

Warmly,

Mad Coyote Joe