FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Fire Grilled Tomato and Red Pepper Salsa
  • Fire Grilled Tomato and Red Pepper Salsa

Fire Grilled Tomato and Red Pepper Salsa

Posted on August 3, 2015

Disclosure: This post is sponsored by Food Should Taste Good. I am grateful for opportunities like these, which allow me to continue to create and share unique content with you. Thank you for supporting brands and companies that love. As always, all opinions expressed are 100% my own.

Do you see that photo up there? It’s everything you need to spice up your summer entertaining.

And trust me. I would know. Because I have been doing A LOT of entertaining lately.

This past week the City of Newburyport celebrated Yankee Homecoming, a traditional 8-day festival complete with outdoor concerts, vendors, fireworks, parades, road races and so much more. It’s a really fun event that attracts people from all over the region to our small, picturesque New England town.

So do you know what that means for me? A lot of guests and visitors descended upon chez Floating Kitchen.

But I didn’t stress about it. Because I was prepared. Especially in the snacking department. I had this Fire Grilled Tomato and Red Pepper Salsa at the ready. And plenty of Food Should Taste Good Tortilla Chips for dipping.

This salsa is kind of my everything right now. I could eat it all day long. Almost every single ingredient in this smoky, spicy restaurant style salsa spends some time on the grill. Which makes me pretty happy. Because you know how obsessed I am with my grill (hint: really obsessed). I started off thinking I would just grill the tomatoes and the red pepper. Then I just kind of “went for it” and threw everything else on – the onion, limes, jalapeños and even the garlic. I don’t have one of those fancy grilling baskets, so it did take a bit of patience to balance the little garlic cloves on the grill grates (and I may have accidentally let one or two slip through the grates!). But the rest of the ingredients can all be grilled really easily, especially if you buy those small tomatoes that are still on the vine.

I guarantee you’re going to fall in love with this Fire Grilled Tomato and Red Pepper Salsa. In addition to it’s superior taste and texture, it also totally trumps any store bought versions because I know for a fact that it’s made with all REAL ingredients. And that’s something that is important to me. And it’s also important to the folks at Food Should Taste Good, who are committed to crafting wholesome snacks made with real, simple ingredients. Because food made with real ingredients just tastes better.

All Food Should Taste Good chips and crackers are non-GMO, certified Kosher and certified gluten-free. And many of their chips are also certified vegan. They also have a killer variety of unique and sophisticated flavors. I currently can’t stop eating their Guacamole Tortilla Chips. They seriously deliver in the taste department. I urge you all to go grab a bag…or four. And head on over to the Food Should Taste Good site to check out all their other great flavors as well.

Happy snacking!

Cheers,

Liz

Fire Grilled Tomato and Red Pepper Salsa

Yield: Makes about 4 cups

Fire Grilled Tomato and Red Pepper Salsa

Ingredients

  • 1-1.25 lbs tomatoes on the vine
  • 1 red pepper
  • 2 jalapeño peppers
  • 2 garlic cloves, peeled
  • 1 small onion, cut in half and peeled, roots/stem left intact
  • 2 limes, cut in half
  • 1-2 tablespoons extra-virgin olive oil
  • 1/2 cup cilantro
  • 1 tablespoon agave nectar
  • 1/2 tsp. salt
  • Food Should Taste Good Tortilla Chips

Instructions

  1. Pre-heat your grill to medium-high.
  2. Coat the tomatoes, red pepper, jalapeño peppers, garlic cloves and the cut sides of the onion and limes with a thin layer of olive oil. I find it’s easiest to put the olive oil in a shallow bowl and then gently dip/toss the ingredients in the bowl one at a time.
  3. Add the coated vegetables (yes, I know tomatoes are a fruit) directly to your grill. Keep a pair of tongs and a rimmed baking sheet nearby so you can remove the vegetables to the baking sheet as they finish cooking. The tomatoes are done when the skin has started to blister and split. The onion and limes should be slightly softened and have visible grill marks on the cut sides. Don’t worry about rotating the tomatoes, onion and limes. The red pepper and jalapeño peppers should be softened and charred on all sides, so do rotate them occasionally as they cook. And the garlic cloves should have light grill marks.
  4. Once cool enough to handle, use your fingers to peel and discard the skin from the red pepper and the jalapeño peppers. Also remove and discard the stems. Discard the seeds from the red pepper. And if you want less spice, you can discard the seeds from the jalapeño pepper as well (I kept them). Remove the tomatoes from their vines and discard the vines. Cut the roots/stem off the onion. Squeeze and collect the juice from the limes.
  5. Add all of the ingredients, except for the tortilla chips, to the bowl of your food processor with the blade attachment. Blend/pulse until the desired consistency is achieved. Transfer the salsa to a clean bowl. Cover and refrigerate until chilled.
  6. Serve the salsa with Food Should Taste Good Tortilla Chips of your choice. I highly recommend the Guacamole flavor!
  7. Leftover salsa can be store in an airtight container in your refrigerator for 5-7 days.
http://www.floatingkitchen.net/fire-grilled-tomato-and-red-pepper-salsa/
  • Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes
  • Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes
  • Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes

Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes

Posted on July 30, 2015
Category:

PIZZA!!!

Seriously. Is there anything better than pizza? I consider it to be one of those “perfectly engineered foods”. Kind of like tacos and brownies. It’s always good. And always welcome at my table. No matter what time of day.

This Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes is my ode to summer. Fresh corn, tomatoes and basil are in abundance at the farmers markets right now. So I piled them all high up on top of this pizza. And of course, I cooked everything on the grill. Because you know I love my grill. Also, it’s way to hot to be turning on our ovens.

But the real dose of summer comes from the lobster. Living in a seaside New England town means lobster is just about everywhere during the summer months. We even serve lobster at the McDonalds here (I don’t actually recommend you go out and buy this, just pointing it out for general interest). So it only made sense for me to put lobster on a pizza. And lobster pizza is kind of a sneaky way to enjoy lobster without completely assaulting your wallet. That’s some real talk for you.

Like I said, I grilled the heck out of the pizza. The corn and lobster that I used for toppings were both cooked on the grill, keeping my house cool AND preventing my house from smelling like a lobster shack (I have weird issues with fishy smells). But if you prefer to cook the corn and lobster in a more traditional way, go right ahead. I won’t stop you. Just get this pizza done and in your belly!

Cheers,

Liz

Recipe for the pizza dough barely adapted from Foodess

Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes

Serves about 4

Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes

Ingredients

  • For the Toppings
  • 6 fresh lobster tails
  • 4 ears corn, husks and silks removed
  • 2 tablespoons butter
  • 2 tsp. fresh thyme leaves
  • 1 garlic clove, peeled and minced
  • 8 ounces goat cheese, softened to room temperature
  • 2-4 small tomatoes, thinly sliced
  • Fresh basil leaves, torn if large

  • For the Pizza Dough
  • 3 cups all-purpose flour (I used King Arthur Flour)
  • 1 package (2 1/4 tsp.) active dry yeast (I used Fleischmann’s)
  • 1 tablespoon sugar
  • 1 tsp. salt
  • 1 cup water
  • 4 tablespoons extra-virgin olive oil, divided

Instructions

  1. Make the toppings. Pre-heat your grill to medium-high. Add the lobster tails, belly side down. Cook for about 5 minutes and then flip the tails over and cook for an additional 4-5 minutes. The shells may begin to burn in a few spots, which is OK. As the lobster cooks, the shells will turn bright red/orange and the tails will curl. The lobster flesh will change from opaque to white. Remove the tails from the grill and set aside to cool. Once the tails are cool enough to handle, remove the meat. Working with one at a time, place the lobster tails belly side down onto a cutting board, trying to flatten them as much as possible. Use a sharp knife to split the tails in half lengthwise. Then using your fingers, remove the meat form the shells. Continue until all the shells have been cleaned. Discard the shells and roughly chop or tear any larger pieces of meat so they are about bite sized. Place the lobster meat in a large bowl.
  2. While the lobster is cooking, you can also grill the corn. Add the corn to the grill and cook it on all sides until some of the kernels have started to blacken, about 5-8 minutes. Remove the corn from the grill and set it aside to cool. Once the corn is cool enough to handle, cut the kernels off the cob and place them in the bowl with the lobster meat.
  3. In a microwave-safe bowl, melt the butter with the thyme and garlic. Pour this over the lobster-corn mixture, tossing to combine.
  4. Add the goat cheese to a bowl and stir it vigorously to loosen and smooth it out. If it still seems too thick, you can add a couple tablespoons of milk or cream to help thin it out.
  5. Make the pizza dough (and if you turned your grill off, pre-heat it again to medium-high). In a large bowl, mix together 1 cup of the flour, the yeast, sugar and salt. In a microwave-safe measuring cup, warm the water and 2 tablespoons of the olive oil until the liquid reaches 100-110 degrees Fahrenheit. Then pour this over the dry ingredients, stirring with a wooden spoon until the mixture is smooth. Add the remaining 2 cups of flour and stir until the flour is almost fully incorporated. The dough will be a little shaggy at this point. Use your hands to knead the dough a few times and shape it into a ball. Transfer the dough to a well-floured baking sheet. Using your hands, press the dough out into a circle (or whatever shape you can get it) until the dough is 1/4 to 1/2-inch thick.
  6. Grill the pizza. Gather all of your ingredients together so they are within easy reach of your grill. Brush about 1 tablespoon of olive oil onto one side of the pizza dough. Then place the dough, oiled-side down, on your grill. Grill for about 5 minutes, or until bubbles start to appear on the top and the bottom has grill marks. Brush the top of the pizza dough with the remaining tablespoon of olive oil. Then carefully flip it over, using tongs and a little extra help from a spatula or your baking sheet.
  7. Add the toppings to the now face-up, grilled side of the pizza. Start by spreading the goat cheese evenly over the surface (it will soften even further when it touches the warm dough). Then cover with the lobster-corn mixture and the sliced tomatoes. Close the lid and cook for about 5 minute more. Then carefully slide the pizza onto your baking sheet to remove it from the grill.
  8. Let the pizza rest for about 2 minutes before slicing. Top with some fresh basil leaves before serving. Enjoy!
http://www.floatingkitchen.net/grilled-lobster-and-corn-pizza-with-goat-cheese-and-fresh-tomatoes/