Lake Lure Cottage Kitchen

We are looking forward to the Dirty Dancing Festival in Lake Lure this coming weekend, August 15th.  It has become a tradition in Lake Lure since 2010.  The year after Patrick Swayze’s death, it was decided that the town would honor the star and the movie with a festival that would raise money for pancreatic cancer research.  It has been a draw for Dirty Dancing fans ever since.  As one of the major sites of the filming, Lake Lure is the perfect venue.

We bought our small cottage on the lake in 1984.  Little did I realize that in the Fall of 1986, Patrick Swayze, Jennifer Grey and the cast and crew were in residence at the Lake Lure Inn filming scenes around the lake.  At that time it was a low budget film. No one had ever heard of Patrick Swayze or Jennifer Grey.  Lake Lure was not the only film location. Parts of the movie were also filmed in Virginia.  I wrote a post about our stay at Mountain Lake, Virginia and the confusion about the scene where Baby was put in the corner. I thought it was in Virginia and sat at that corner table, but as it turned out, it was really in Lake Lure. Many of the scenes were filmed in Lake Lure. To teach Baby how to master the move of being held in the air after leaping from the stage, Johnny suggested that they practice in the water. The “lake lift” has become an iconic move.  From what I have heard, because it was late autumn, Patrick and Jennifer were very cold in the frigid water.  A big part of the festival today is a contest to see which couple can perform the best lift.  The above couple did very well.

This couple did their best. . . . .   the picture makes me smile and laugh.  These are two of our guests who rented our small cottage for two weeks a few years ago. Jenel is very talented on the computer and photoshopped a very convincing recreation of the lift.  She offered to do one of David and me, but I wasn’t too sure that it would be a pretty picture.  Maybe after we are toned and buff.  Ha!  But I totally love their picture!

We are still trying to eat well.  I have posted about this recipe for salmon in parchment before, but thought it was worth a repeat.  It is one of David’s favorite creations.  You can see the details for the dish here.  One of the things I love about it, other than the taste, is that you can make the parchment packages ahead of time and just bake them when you are ready.  They would be perfect for camping wrapped in foil rather than parchment paper.  Or after an afternoon attending a festival.  Enjoy your weekend.   “Have the Time of your Life”.

SALMON EN PAPILLOTE WITH JULIENNED VEGETABLES

This is a very simple, delicious and fool-proof way to prepare salmon with vegetables. And, it looks fancy and festive, but it is so easy. You can use any combination of vegetables that suits your fancy. Listed below are some of the ones we commonly use, but you can substitute or include others such as, leeks, and snow peas, anything that can be cut into thin pieces so that it cooks rapidly. You can also substitute any other type of fish fillet that you might have on hand or can find, and you also might want to experiment with other herbs and spices.

Here are one possible set of ingredients per packet, i.e. per serving

one 8 oz salmon filet
¼ cup julienned carrots
¼ cup julienned green onions
¼ cup julienned broccolini
¼ cup julienned red or green pepper
1 Tbsp minced garlic
1 tsp olive oil
2 Tbsp dry white wine
basil ½ tsp dried or 1 tsp chopped fresh
2 lemon slices
3 pats of butter
salt and pepper to taste
1 egg beaten-to seal the packets

Place a salmon filet to the right of the center of a 15” square of parchment paper. Salt and pepper the filet to taste. Sprinkle the olive oil, garlic, and basil over the salmon. Arrange the julienned vegetables on top of the filet. Place two lemon slices and three butter pats on top. Sprinkle the wine over the top and add a little more salt and pepper to the top of the vegetables. Use a brush and the egg wash to paint the edge of paper all the way around to help seal the packet. Fold the left side of the paper over the fish and vegetables and start at the top left corner making small overlapping folds all the way around the three open sides. When you get to the final fold, turn it under to help keep it from unfolding. Prepare as many packets as you want servings and place on a baking sheet in a 400 deg oven for about 18-20 minutes. The fish will actually be done in about 15 minutes, but the veggies will benefit from the extra time, and the fish will remain moist and tender from the cooking method. To serve, place a packet on each plate along with whatever starch you are serving, and cut the packets open with a sharp knife so the contents can be removed to the plate.  Enjoy.

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When the weather gets too steamy, dinner inside becomes a haven of cool comfort.  But I still like to putter in the kitchen and a multiple step salad is the perfect solution.  All of the ingredients in this dish need your separate attention.  The broccoli needs to be blanched and put on ice.  The zucchini is sliced in long strips, cooked on a grill pan and then diced. The pearl barley needs to simmer until done.  The chicken needs to marinate a while in the fridge before placing on the grill pan to cook.  The almonds are best browned in a pan.  The rest of the work is just chopping and mixing.  But the end product is worth the effort.  Put on a little music, gaze at the hummingbird feeder outside your window occasionally, and enjoy the time spent.

In my effort to try grains other than white rice, I found that pearl barley is a nutritious substitute.  It is rich in fiber and essential minerals.  I’m sure this salad would have been even better if I had the called for harrisa pasta in which to marinate the chicken.  Harrisa is a Moroccan paste made from hot peppers and spices. I plan to make this again when I can make it to a Middle Eastern market or my friendly Whole Foods or Trader Joe’s.  Since it only called for 1 teaspoon, I felt safe in leaving it out this time.  I did add spices to my marinade to give the chicken some extra flavor.

This is a colorful salad with lots of flavor.  It is perfect for a quiet summer evening at home when you have time to chill out in the kitchen.

PEARL BARLEY SALAD WITH HARISSA-SPICED CHICKEN (Adapted from What Katie Ate by Katie Quinn Davies )

1 skinless, boneless chicken breast fillet, cut into thirds lengthways
1/4 cup sliced blanched almonds
1 cup pearl barley
juice of 1 lemon
1 tablespoon olive oil, plus extra for brushing
Sea salt and freshly ground black pepper
1 head broccoli, broken into florets
1 zucchini, trimmed and cut lengthways into then strips
3 scallions, trimmed and finely sliced
1/2 pint of cherry tomatoes, halved or quartered
large handful arugula or other greens to scatter over top

Marinade:
Juice of 1 lemon
1 teaspoon store-bought harissa paste
1 tablespoon olive oil
Pinch sea salt

To make the marinade, place all the ingredients in a bowl and whisk together.  Put the chicken into a shallow container and pour the marinade over, making sure the chicken is well coated.  Place in the fridge for 30 minutes to 1 hour.

Meanwhile, place almonds in a small saute pan and cook over medium heat shaking occasionally until almonds are browned.  Set aside.

Place the pearl barley in a saucepan and cover with 3 cups cold water.  Bring to a boil, then simmer over low heat for 35 minutes.  Drain and rinse with cold water, then set aside in a bowl to cool slightly.  Place the lemon juice, 1 tablespoon olive oil and some black pepper in a small bowl and whisk together, the pour this mixture over the pearl barley, stir to coat and set aside.

Cook the broccoli in a saucepan of simmering water for 2-3 minutes, then drain and plunge immediately into a bowl of iced water.  Drain again and set aside.

Brush each side of the zucchini strips with a little olive oil.  Heat a skillet or grill pan and cook the zucchini strips on both sides until light golden-brown.  Leave to cool slightly before dicing finely.

In the same grill pan over medium high heat cook the chicken with its excess marinade for 10 to 12 minutes or until the chicken is caramelized on the outside and cooked through and the marinade is bubbling.  Remove the chicken and juces an set aside, covered, to rest for 5 minutes before slicing each chicken strip very thinly.

Place the chicken, almonds, pearl barley, broccoli, zucchini, scallions, and tomatoes into a large bowl and mix thoroughly to combine.  Season with salt and pepper to taste.  Scatter with arugula leaves and serve.

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The first recipe I ever posted here was a pork tenderloin preparation that is still one of my favorites.  What is so likable about pork tenderloin is that it has a mild flavor and marries well with numerous ingredients.  With summer in full swing it just makes sense to pair it with a salsa made with some of the summer bounty, which includes peaches.  There are so many salsa recipes out there now.  We are no longer limited to tomato based salsas.  I recently posted a recipe for watermelon and blueberry salsa. Now I am in love with this peach and fennel salsa.

The recipe came from The Tupelo Honey Cookbook.  Tupelo Honey Cafe is a restaurant in Asheville, NC.  I believe they have another one in Knoxville, Tn.  “Reflecting the independent and creative spirit of the New South,  Tupelo Honey Cafe dishes up Southern comfort with innovative flavor pairings.”  It is always a revelation to eat there.  This combination of peaches, crunchy fennel, red onions and roasted red bell pepper is an example of one of the innovative dishes that they serve.

When you serve this salsa with grilled pork tenderloin, you will understand why it is such a great combination.  By the way, I have photographed several pork tenderloin dishes over the years and I have decided that it is one of the hardest meats to “make pretty”.  But put it on a platter with this peach fennel salsa and your aesthetic self and your camera will be proud.  Not to mention your taste buds.

GRILLED PORK TENDERLOIN WITH PEACH FENNEL SALSA

4 1/2 teaspoons minced fresh rosemary leaves
2 tablespoons olive oil
1 tablespoon Worcestershire Sauce
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
1 pork tenderloin (about 1 to 1 1/2 pounds)

1 cup Peach Fennel Salsa

Preheat your grill to medium-high.  Combine the rosemary, olive oil, Worcestershire, salt and pepper in a large bowl.  Place the pork in the bowl, covering it well with the rosemary mixture, and set aside for 30 minutes.  Cook the pork loin on the grill for 12 to 14 minutes, until medium, turning every couple of minutes to ensure it cooks evenly.  Remove the pork from the heat, let rest briefly and the slice into 1-inch thick pieces, topping each with the salsa.

PEACH FENNEL SALSA

1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
2 cups peeled and diced peaches (about 4 large peaches)
1 cup diced roasted red bell pepper ( I used jarred peppers)
1/2 cup diced red onion
2 garlic cloves, crushed and minced
4 teaspoons olive oil
Salt and pepper to taste

Combine the fennel, peaches, bell pepper, onion, garlic oil, and salt and pepper in a large bowl.  Refrigerate in an airtight container for at least 30 minutes.  The salsa can be kept refrigerated for 2 days.

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Busy days on the lake call for easy meal preparations.  Flank steak fajitas cooked in the crock pot could not be easier.  But my hands off plan was somewhat thwarted when I realized I had forgotten to buy flour tortillas.

I googled homemade tortillas and found a recipe that I was able to turn into the very best tortillas I have ever had.  It was not complicated and made me happy that I had forgotten to buy them.  Also, the bonus is having additive free tortillas. I did substitute half whole wheat and half all-purpose flour though.  It called for only whole wheat flour.

There are so many things going on around the lake.  Gampy has enjoyed taking the grandkids fishing this summer.  So far they have not caught anything.  Maybe it is because getting them up early when the fish are biting is not easy.

Add all the condiments you would like to this simple recipe.  It is sure to be winner with the whole family.  The recipe came from a new cookbook that I checked out of the library.  It is 100 Days of Real Food by Lisa Leake.  She also has a blog of the same name where she stresses a diet based on whole foods rather than processed foods.  The only change I made to the crock pot flank steak fajita recipe was holding out some of the bell peppers to cook separately because the long cooking in the crock pot made them very soft and colorless.  The flavor of the meat is mild, so if you want more kick add the seeds of the jalapeno and a few pepper flakes.

CROCK POT FLANK STEAK FAJITAS

1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds (grass fed) flank steak
2 tablespoons low sodium soy sauce
1 jalapeno, seeded and chopped (leave seeds in in you like it spicier)
2 garlic cloves, minced
4 or 5 bell peppers, any color, cored, seeded and sliced (Save two to saute separately)
1 onion, sliced

In a small bowl, combine the chili powder, cumin, coriander, salt, and pepper.

Rub the spice mixture over all sides of the flank steak, place it in the bottom of the slow cooker, and add the soy sauce.

Top the flank steak with the jalapeno, garlic, 3 of the peppers, and onion.  There’s no need to add any water or other liquid.

Cook on high for 5 to 6 hours or on low for 8 to 9 hours, or until steak can easily be shredded with two forks.

Near the end of cooking time, heat a small amount of oil in a medium saute pan and cook the 2 remaining sliced peppers until softened, but still retaining their bright color.

Thoroughly drain the meat and peppers, saving the juiced.  Shred the meat, and serve with the fajita fixings of your choice.

Recommended accompaniments:  Whole wheat flour Tortillas, freshly grated Monterey Jack cheese, sliced avocado, fresh cilantro, lime wedges, fresh chopped lettuce, sour cream and/or diced jalapenos.

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With a little planning ahead, this was on the table in 15 minutes after I got home late the other night.  I marinated the chicken in herbs, olive oil and lemon juice before I left for the day and left instructions with David on how to make the red onion jam.  We accompanied this with fresh sweet corn and an orzo and spinach salad that I picked up at Whole Foods while I was out.  Dinner couldn’t have been easier or more delicious.

I spent the day with my friend Penny (The Other Penny), from The Comforts of Home.  She has recently moved and it was the first chance that we had to get together this summer.  We spent a day antiquing and lunching in beautiful Greenville, SC.  Greenville is such a vibrant city with over 600 restaurants and many antique shops.  The above picture was taken at Southern Estates Antiques, Inc.  The vignette at the front door was very welcoming with cooling lemonade to greet us.

I spotted this metal cookbook stand and almost bought it.  I was curious about the word on the oval embellishment.  As it turns out, it is the French word for belt or a sash for the waist.  I would assume that this was originally a display stand for belts.  Now I am sorry that I didn’t buy it.

After visiting several antique shops, Penny and I had lunch at Passerelle Bistro on the river in downtown Greenville.  It was our second time eating there. Even though the day was warm, the breeze off of the river made it pleasant to eat outside.

I had the Mountain Trout on Toast with Lemon Vinegar and Gribiche Sauce.

Penny had the Basquaise Mussels and Frites.  Lunch was delicious.  It is always a treat for us to get together.

This chicken with red onion jam was also delicious.  It would make a nice dish to serve on the 4th of July.

GRILLED HERB CHICKEN WITH RED ONION JAM (Saveur Magazine)

INGREDIENTS

FOR THE CHICKEN:
½ cup extra-virgin olive oil
½ cup minced parsley
¼ cup minced basil
2 tbsp. minced rosemary
2 tbsp. minced thyme
1 tsp. crushed red chile flakes
4 cloves garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 lb. boneless skinless chicken breasts, pounded to ¼” thickness, halved

FOR THE RED ONION JAM:
4 tbsp. unsalted butter
2 large red onions, sliced thin
¾ cup dry red wine
½ cup sherry vinegar
½ cup sugar
¼ cup black raspberry liqueur, such as Chambord
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Make the chicken: Mix oil, parsley, basil, rosemary, thyme, chile flakes, garlic, and lemon juice and zest in a gallon-size resealable plastic bag; add chicken. Seal bag, and marinate in the refrigerator for at least 1 hour (or overnight).

2. Meanwhile, make the jam: Heat butter in a 12″ skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat broiler to high.) Working in batches, grill chicken, turning once, until browned and cooked through, about 5 minutes. Serve with jam.

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