Grilled Chicken Caprese Salad

We are craving summer.  Heck, we would settle for spring.  But our reality is that it snowed again today.  It snowed, in Seattle, in March and that trifecta is rare and undesired.  To save ourselves from, well ourselves, the two of us at Twin Tables decided to play pretend and bring a little summer sanity to Seattle.  Unwrapping the barbeque from its winter cocoon, we wrapped ourselves up and lit the flame.  Two boneless, skinless chicken breasts seasoned only with salt and pepper hit the hot grill and help enliven our spirits. Every scent brings us one step closer to our summer grilling sanctuary and happy place.  Huddled around the flame we clamor for its warmth, and to taste a hint of what Mother Nature denies.  The only question that remains is what to pair the chicken with.

Though summer is what we seek, if we had to settle it would only be for an Italian countryside.  The thought makes us grin and has us off to find the freshest tomatoes, mozzarella and basil we can find.  Caprese salad we suddenly crave so that we may top it with our hot grilled chicken to warm our bones and souls.  We laugh in the face of winter. It was either laugh for flip it an inappropriate finger.  The best extra virgin olive oil we have, the finest aged balsamic vinegar and dinner brings us a glimpse of summer.   We just might make it.     

Grilled Chicken Caprese Salad

2 boneless, skinless chicken breasts
2 medium, vine ripened tomatoes
1 cup Bocconcini mozzarella
1/2 cup fresh basil, torn
2 Tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper

Heat a grill to medium-high.  Season chicken with salt and pepper.  Grill chicken 6 minutes per side or until cooked through.  Remove from heat, cover and keep warm.

In a large bowl combine tomatoes, mozzarella, basil, olive oil, and vinegar together.  Season to taste to salt and pepper.  Cube chicken into 1-inch pieces and add to tomato mixture.  Toss all and serve.

Yield: 2 Servings

Open-Face Corned Beef Sandwiches with Guinness-Horseradish Gravy

Now that the fog, and hopefully the hangover, of St. Patrick's day (and Twin Tables anniversary!) has worn off, it is time to get serious, and focus on leftovers.  If you are anything like us, you made a giant corned beef and cabbage supply, enough to feed the neighborhood.  We do this every year,  but always fail to remember that folks don't particularly eat tons of the overly hearty dish.  Year after year, leftovers have to become makeovers.

With one Guinness left in the fridge along side cooked corned beef and horseradish we took stock of our rations.  Damage had definitely been done to the feast, but plenty remained for reinvention and  ravished twins.  Working out for two hours, then watching March madness for another two, both of us were hungry and inspired to cook.  Not willing to have the same meal two nights in a row, we got creative.  After Thanksgiving, hot, open-faced turkey sandwiches are a staple, so why can't we do the same after St. Pat's day?  A half a loaf of Irish soda bread beckoned and had us salivating at the potential.    Guinness gravy with horseradish, yep, one thought and done, makeover dinner was about to get fun.

Guinness bolstered by chicken broth, a touch of thyme, horseradish and Dijon boiled down to create flavor perfection.  Cornstarch thickened the sauce and made everything come together.  Warmed corned beef and toasted soda bread were layered then covered in leftover perfection gravy.  This was not a leftover, it was a whole new dining experience. Served with a cabbage slaw we found our day after holiday meal better than the first, and moved it to the top of our dinner brackets.  Next March, we will bring our new game to the table.   

Open-Face Corned Beef Sandwiches with Guinness-Horseradish Gravy

1 cup white onion, finely chopped
1/2 Tablespoon fresh thyme, finely chopped
2 Tablespoons prepared horseradish
1 1/2 cups low-sodium chicken broth, divided
1 cup Guinness
1 Tablespoon cornstarch
Salt and pepper
8 sliceds warmed corned beef
4 slices Irish soda bread toasted

Heat non-stick skillet over medium-high heat.  Coat pan with cooking spray and add onion.  Cook until onion is soft, but not browned, about five minutes.  Add thyme and horseradish, cook, stirring constantly for one minute.  Pour in 1 cup chicken broth and Guinness.  Cook for 5 minutes or until slightly reduced.

Meanwhile whisk together remaining 1/2 cup chicken broth and cornstarch.  Pour cornstarch mixture into gravy and bring to boil.  Cook until thick or desired consistency.

Layer toasted Irish soda bread with warmed corned beef.   Top with gravy.  Serve immediately with a cabbage slaw, if desired.

Yield: 4 Servings

Chocolate Irish

Today is March 17th. It is St. Patrick's Day. It is also, the happiest day of the year because March 17th, St. Patrick's Day is Twin Table's anniversary. We started this blog on St. Paddy's Day with a cocktail, The Irish Lassie. Every year since, we make a cocktail to celebrate our blog. This year, we opted to take the traditional Irish beer, Guinness and mix it with Kahlua and chocolate vodka for a semi sweet, dessert like cocktail. It is totally delicious and totally us. We are excited to bring you this cocktail as we celebrate, well, us. Thanks for being part of our journey. We have had a good ride this far.

Chocolate Irish

1 part Kahlua
1 part chocolate vodka
1 part Guinness

Chill a martini glass. Pour in a shot of Kahlua into the glass followed by a shot of chocolate vodka and a shot of Guinness. Garnish with a mint leaf if desired.

Yield: 1 drink

Fully Loaded Tuna Salad

Tuna salad can be so boring. It is feared by many and adored by others. But, why does it have to be so bland. Don't get us wrong, we love a good tuna sandwich with just mayo and cheese but there are times we want to jazz things up. With a plethora of herbs in the fridge along with some fun veggies, we went to town combining all sorts of yummy things. Artichoke hearts, celery, dill and green onion boost the flavor of the tuna making one kick ass tuna salad. Tuna salad on steroids you could say. We served ours with saltine crackers and were thoroughly not bored with this lunch.

Fully Loaded Tuna Salad

1 can tuna, drained
2 artichoke hearts, diced
1/2 celery stick, diced
1 tsp chopped dill
1 Tbsp chopped green onion
2 Tbsp low fat mayonnaise
1 tsp Dijon mustard
Salt and pepper

Combine all ingredients in a bowl and eat! Serve with crackers or on bread.

Yield: 1-2 servings

Indian Spiced Cauliflower with Crispy Chickpeas

We gave up French fries. We know, we can't believe it either. French fries are good. But, 'tis the season for Lent, even if we aren't Catholic. Plus, we are on a quest to cut out all the crap we have been munching on, quite happily we must say, and start focusing on the "good for us" foods that we actually really do enjoy. To make up for the lack of greasy, crunchy goodness we crave, our creative sides must appear. Thus enters the crispy chickpea. It may sound ho-hum and boring, but fear not, these little babies are spicy balls of crunch that satisfy any fry craving. Although they are good enough to eat on their own as a snack, a meal they do not make. So we put our heads together, bumped them a couple of times, and after all the bruises, came up with a vegetarian cauliflower dish that would be the perfect vessel for our crispy chickpeas. In this dish the cauliflower is tossed in an herbaceous sauce with warm and piquant spices, and a touch of tomato. It was delicious albeit spicy hot. If you don't like the heat, don't get out of the kitchen but cut back the cayenne. Our fry craving is satisfied, at least for now.

Indian Spiced Cauliflower with Crispy Chickpeas

1/2 red onion, sliced root to root
1/4 tsp cayenne
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp fresh grated garlic
1/4 tsp ground ginger
1/2 tsp turmeric
1 (15 oz) can diced tomatoes, drained
1/4 cup cilantro, chopped
3 Tbsp basil, chopped
1 Tbsp mint, chopped
12 oz bag frozen cauliflower
1/4 cup water
1 tsp salt
Toasted chickpeas

Heat a skillet over medium-high heat and spray with cooking oil.

Add the onion and saute until softened, about 5 minutes. Add the cayenne through the turmeric and cook, stirring constantly for 30 seconds to make the flavors of the spices bloom. Add the tomatoes and cook until starting to ooze, about 5 minutes. Stir in the herbs and the cauliflower along with the water and salt; make sure everything gets evenly coated with the spices and tomato juices; cover. Cook for 5 minutes, stir and cook for 3-5 minutes more until the cauliflower is cooked and tender. Remove from heat, divide into 2 dishes and then top with toasted chickpeas.

Yield: 2 servings

Toasted Chickpeas

2 cans chickpeas (garbanzo beans), rinsed, drained and dried
Salt, Pepper, cayenne and cumin (or use any seasoning you like)

Preheat oven to 400F.

Spray the rinsed and thoroughly dried chickpeas with cooking spray. Season with salt; toss to evenly coat. Bake for 30-40 minutes, stirring every 10 minutes. until crispy. Let cool and place in a bowl. Snack away.

Yield: 3 cups