“The MOST Amazing Race” was an AMAZING success! The event raised over $53,000 for The Salvation Army here in the Twin Cities. Jonathan and I were thrilled to be a part of the race—and to help The Salvation Army. The more we have learned about their organization the more impressed we are with what they are doing in communities across the US.
The race itself was a crazy-fun compilation of challenges, but I don’t have time to write about it at the moment—so for now, you’ll have to give us a call to hear the crazy details.
Right now we’re trying to settle back into the normal routines of life after quite a few crazy weeks. I have been busy with photography, and have quite a few upcoming appointments. We’re also trying to expand the portfolio (currently at http://mn-photography.blogspot.com/) and get a jump on the learning curve. I’m working my way through a 3” thick “Photoshop CS2 for Photographers” manual that is excellent and intimidating at the same time.
Last night we had the Burkum’s over (very good friends of ours) for dinner and sweet fellowship. I mention it also because they were test subjects for a few new recipes that came out beautifully. I’ll add them to the bottom of the post.
CHIPOTLE-LIME GRILLED CHICKEN Smoky chipotle marries lime juice and mild honey in this irresistible chicken dish, perfect for your next barbecue.
1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
Makes 6 servings.
ASIAN PEAR AND AVOCADO SALAD WITH GARAM MASALA SYRUPThe combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note.
If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.
For garam masala syrup
2 cups water
1/2 cup sugar
1 (2-inch-long) piece cinnamon stick
2 (1- by 1/4-inch) pieces fresh ginger, smashed
2 teaspoons green or white cardamom pods, lightly crushed
2 teaspoons coriander seeds, lightly crushed
10 whole black peppercorns, lightly crushed
1/4 teaspoon dried hot red pepper flakes
For salad
1/4 cup raw green (hulled) pumpkin seeds (not roasted)
2 firm-ripe California avocados (1 to 1 1/4 lb)
1/4 cup fresh lemon juice
2 Asian pears (1 lb total)
4 oz mixed microgreens or baby greens (4 cups)
Make syrup:
Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
Prepare salad:
Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
Cooks' note:
Strained syrup can be made 1 week ahead and chilled, covered.
Makes 4 servings.
1 comment:
thanks for the update and the recipes. I'll pass those onto Shawnda : ) I LOVE your photos. Keep them coming. Are you getting into that as a business! Really good stuff!
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