A simple recipe with wonderful flavor that's perfect for a summer evening:
Drizzle a fresh salmon fillet with Arome Blackberry Ginger Balsamic Vinegar, sprinkle with salt, allow to marinate for 20 minutes in the refrigerator and grill over medium heat for 15 minutes or until flaky. Serve with wild rice and steamed veggies.
Note: If your fish has skin you can rub skin with oil and grill directly on the grate. For skinless fish or if you don't like the potential for a mess, place a piece of foil between the grate and your fish.
We grilled up some buffalo burgers last night with a homemade Cilantro and Roasted Onion Aioli and local Cascade Creamery Glacier Blue cheese and bacon from Pendleton's Hill Meat Company!
Cilantro and Roasted Onion Aioli
1 egg yolk at room temperature
1/2 tsp. fresh lime juice
1/4 tsp. Chipotle Chili Powder (adjust for desired level of spice)
1/4 cup Cilantro and Roasted Onion Olive Oil
1/4 cup Koroneiki Extra Virgin Olive Oil
Pinch of sea salt
Whisk egg yolk and lime juice together. Slowly add a thin stream of olive oil while blending at high speed until desired consistency is reached. Add chipotle chili powder and salt to taste.
This dish takes a little effort on the preparation side, but is sooo worth it! It freezes well, so make a big batch and enjoy! I just made a big batch for an overnight rafting trip and it was a hit.
CHICKEN TIKKA MASALA
Spice level - Mild
Yogurt - Chicken Marinade
2 tsp. garam masala
5 large garlic cloves, minced
4 teaspoons grated fresh ginger
4 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon kosher salt
1½ cups full fat yogurt, but not Greek yogurt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee or butter
1 small white onion, thinly sliced
¼ cup tomato paste
6 black cardamom pods, crushed
1/2 teaspoon crushed red pepper flakes
1 28-ounce can diced tomatoes
2 cups heavy cream
1 cup chopped fresh cilantro. 3/4 c for sauce and 1/4 cup for garnish.
Diced hot peppers for garnish if more heat is desired.
To Make Marinade:
Combine marinade spices in a small bowl and set half of spice mixture aside. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill overnight.
To Make Sauce:
To make the sauce, heat ghee or butter in a large heavy pot over medium heat. Add sliced onion, tomato paste, crushed black cardamom pods, and chili pepper flakes and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Once you have the sauce simmering, preheat your broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cube chicken into bite-size pieces and add to your sauce along with any remaining marinade and simmer until chicken is cooked through, about 10 minutes.
Garnish with cilantro and diced spicy green peppers if more heat is desired.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
Get Recipe and Event Postings in your Inbox! Sign-up below: