Spicy Chicken Shawarma

For me, weeknight cooking is all about having a plan. My brain hurts when I get home, so having a plan allows me to mindlessly chop and drink wine. Choppy choppy winey winey. Carey so happy. But back to planning, when you know what you're working with, its easier to think about marinating too. This makes all the difference in for a flavor-packed dinner.

This is really just a chicken pita, but man oh man, with a spiced marinade this is way cooler than pita. This is shit is shawarma. Fancy spiced pitas guys. So good.

Either the night before or the morning of, whip together this quick flavor-packed marinade. In this case, it's the brightness of fresh parsley with a generous helping of middle eastern spices.

Spices combined with yogurt will result in fork-tender chicken. Just combine and refrigerate for a few hours.

The spicy yogurt marinade not only flavors and tenderizes, but provides a nice crust when grilled. 

Slice thinly and stuff into grilled pitas, along with some veggies and a bit of yogurt sauce. You'll entirely forget you have four days left this week. Pat yourself on the back for thinking ahead and pour another glass.

Spicy Chicken Shawarma

2 tablespoons parsley, chopped

1/2 teaspoon salt

1 teaspoon crushed red pepper

1/2 teaspoon dried ginger

1 teaspoon cumin

1/2 teaspoon ground fennel seed

1 cup plain Greek yogurt

Juice of one lemon

2 tablespoons olive oil

2 tablespoons tahini

4 cloves garlic, minced

3-4 boneless skinless chicken breast

4 whole wheat pitas

1 cucumber, sliced

3-4 tomatoes, chopped

1 red onion, chopped

Combine parsley, salt, red pepper, ginger, cumin, fennel seed, Greek yogurt, lemon juice, olive oil, tahini and garlic in a large bowl. Scoop out about a 1/4 cup and reserve in a separate container. Toss chicken in remaining marinade, cover and refrigerate for at least a few hours. 

Preheat grill and remove chicken from refrigerator, giving it time to take the chill away. Cook chicken over high-direct heat, until internal temperature reaches 160 degrees. Remove from grill and allow to rest before slicing. Grill pitas for a minute or two on each side.  

Halve pitas and stuff with sliced chicken, cucumber, tomatoes and red onion. Top with a dollop of the reserved yogurt sauce. Garnish with a bit of parsley and enjoy!

Asian Tuna Lettuce Wraps

One of the biggest side effects of moving out of a large urban area? Eating less Asian takeout. I'm ashamed to admit that I used to know what L stop I could call the noodle shop from in order for it to be ready just as I got off the train to walk home. Yes, there was a time they recognized my voice.

We've found a few good joints (LOVE Pho Grand), but the sheer convenience is reduced significantly. And I write a damn food blog, so figured I should make a quick Asian dinner of my own. My apologies to the noodle shops of Chicago for the decreased revenue.

Something about the salty, fresh flavors always call me back. The cilantro, jalapeno, green onion and cucumbers are classic -- with avocado, pineapple and tuna adding just enough twist.

Rice noodles are a great weeknight solution. The water from my tap is hot enough to soften these guys up in just 10 minutes. No boiling needed.

A quick minute to arrange this beautifully will have you wondering why you ever ate straight from the takeout box. Jump in with clean hands and make each wrap your own. 

Asian Tuna Lettuce Wraps

3 albacore tuna steaks

2 heads bibb lettuce, rinsed and leaves separated

1 package rice noodles

1/2 pineapple, thinly sliced

1 cucumber, seeded and thinly sliced

1 avocado, pitted and thinly sliced

1 cup cilantro, chopped

5 green onions, thinly sliced

1 jalapeno, seeded and thinly sliced

4 tablespoons low-sodium soy sauce

3 teaspoons sesame oil

4 teaspoons rice vinegar

2 teaspoons fish sauce

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Pour over tuna steaks and allow to marinate for 15 minutes. Preheat the grill and then grill tuna steaks over high-direct heat for 3-4 minutes per side, until firm. 

In large bowl pour hot water over rice noodles, completely covering the noodles. Allow to soak until softened, about 10 minutes. Drain and set aside.

Whisk to combine remaining soy sauce, remaining sesame oil, rice vinegar and fish sauce in a small bowl. 

Arrange pineapple, cucumber, avocado, green onions, cilantro and jalapeno on a plate, along with grilled tuna, noodles and lettuce. Let each diner assemble their own wrap and serve sauce on the side. Enjoy!

Thai Steak Salad

Before I left Chicago, I put together one last quick meal in the tiny kitchen. It was a bittersweet endevour to say the least, but the outcome couldn't have been better. Between the going away dinners and packing up the kitchen (I have wayyyyyy too many white dishes), we were eating out nearly every night. We need some lighter, fresh fare to balance. 

Thai Steak Salad is one of my favorite options for when you're craving bright crunch, but need some substance to fill you. I never once saw this on a menu during my time in Thailand, so I can't claim that the execution is authentic, but fish sauce and loads of fresh herbs really do harken back to the incredible cuisine found there. And especially as we head into the heat of summer, this is a great recipe to have up your sleeve(less?).

Green stuff is really at the heart of this dish's flavor and your fingers will smell delicious after prepping it all. There are certainly circumstances in which dried herbs are a find substitute for fresh, but this simply isn't one of them. The herbs will not only provide flavor, but will be part of the leafy greens of the salad. Green onions, lime and cucumbers join the green party like it's St. Patty's (with less morning drunkenness, of course).

Thai basil, mint and cilantro are at the center of attention at this salad party. Each bringing a different flavor note, to build bright complexity. Traditional fresh basil would work just fine here, I just happened to stumble upon Thai basil at the store this week. This variation has slightly more licorice flavor and a sharper pointed leaf. But again, regular ole' fresh basil would be just as good.

A word on chopping herbs... they can be sensitive little bitches. Yes, I just called herbs bitches. They deserve it for so easily bruising. The easiest technique I've found is to stack them up and roll them into an "herb cigarette" and slice. Some of you may be more experienced than others with this rolling technique. I always have to laugh when I see Martha Stewart-types doing this on TV. I'm also very mature.

I had my butcher fillet the hangar steaks so that they were nice and thin. Skirt steak would work here too, but I think hangars have a lovely tenderness. Just be sure it's something cut thin, so that you can easily eat in a salad.

This is where you're all about to get uncomfortable... there is fish sauce in this recipe. You know how Thai food and other Asian takeout never tastes the same at home? It's because we're all terrified of the easy-to-find, yet unfamiliar Asian condiments used to create the flavorful sauces. Do you want to put fish sauce on your cereal? Probably not, but this is the stuff that gives the dressing its authentic flavor. Trust me. Fear not condiments.

Once grilled-off, thinly slice your steaks and top with the goodie herbs, veggies and dressings. See that fish sauce wasn't so bad, right? Or are you still distracted by my joint joke earlier?

Thai Steak Salad
1 1/2 lb hangar steak, filleted and at room temperature
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped Thai basil
1/2 cup chopped mint
3/4 cup chopped cilantro
4-5 green onions, chopped
3 hearts romaine lettuce, chopped
1 cucumber, peeled, seeded and sliced
1/4 cup fish sauce
1/4 cup lime juice
1 teaspoon sugar
1 teaspoon sriracha

Preheat grill over high heat. Brush vegetable oil on steaks and season with salt and pepper. Reduce heat to medium-high and grill steaks over direct heat for 3-5 minutes per side until medium-rare (times may vary depending on the thickness of your steaks).

While the steaks rest, combine basil, mint, cilantro, onions, lettuce and cucumber in a large bowl. In a separate bowl, whisk together fish sauce, lime juice, sugar and sriracha for dressing.

Thinly slice your steaks against the grain and arrange atop lettuce mixture. Lightly dress salad and enjoy.

Gazpacho

The bounty of summer called me with cool, crisp voice. Plus it was 95 degrees in my third-floor walk-up. All this meal requires is the freshest of ingredients, a food processor and a day in the fridge. 

The tomatoes improve each week at the market. Glossy and fragrant, with taut skin. I can't get enough of them. 

Peel your cucumber, halve lengthwise and remove the seeds with a spoon. Tomato seeds are inoffensive enough in the gazpacho, but the cucumbers have a nasty way of making it in between your teeth.

Such a simple prep. You simply give your veg a rough chop. Remove the crust from a stale hunk of bread and chop up too.

When it comes to processing, I like to do a first round without the tomatoes. This will ensure that your "dry" ingredients are sliced and diced before adding the liquid-y surge of tomato.

Then all will be smoothed and relaxed, with beautiful specks of purple and green. Pointillist soup. Perhaps Seurat was my subversive Sous?

This soup could be enjoyed right away, but like so many things in life, all good things come to those who wait. Let your flavors marry overnight in the fridge. Wedded bliss indeed, especially with fresh basil atop.

Gazpacho
4 tomatoes
1 red pepper
1 jalapeno
1/2 a large red onion
1 cucumber
2-3 slices day-old bread
Juice of one lime
Basil
Olive oil
Balsamic vinegar

Roughly chop vegetables and bread. Place pepper, jalapeno, onion, bread, cucumber and lime juice in food processor and pulse to chop. Add tomatoes (and juices) and blend until smooth. Refrigerate overnight. Serve cold with a garnish of basil and drizzle of olive oil and balsamic vinegar.