Bobby Flay’s Grilled Deliciousness

I can’t stop thinking about how good dinner was on Monday night.

After this post, I promise to stop talking about it.


I owe you guys two recipes!  Here are the two new grilled dishes that Tim made me, courtesy of his Bobby Flay’s Grill It book.

Grilled Sea Scallops with Green Onion Relish and Warm Bacon Vinaigrette


  • 3 tablespoons olive oil
  • 8 ounces bacon, cut into small dice
  • 2 green onions, white and green parts, halved lengthwise and thinly sliced
  • 2 shallots, finely diced
  • 1/4 cup apple cider vinegar or white wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Grilled Sea Scallops


  1. Heat 1 tablespoon of the oil in a medium saute pan over medium heat.  Add the bacon and cook until golden brown and crisp, 8-10 minutes.  Remove the bacon with a slotted spoon to a plate lined with paper towels to drain.  Transfer the bacon to a small bowl, stir in the green onions, and set aside.  Reserve the bacon fat in the pan.
  2. Increase the heat under the pan to high, add the shallots, and cook until soft, about 2 minutes.  Add the vinegar and sugar, bring to a boil, and cook until the sugar is dissolved.  Remove from the heat, stir in the mustard and thyme, and season with salt and pepper.
  3. Transfer the scallops to a platter, drizzle with the warm bacon vinaigrette, and top each scallop with some of the green onion relish.

Don’t know how to grill scallops?  For 1 pound of sea scallops, heat the grill to high.  Brush the scallops on both sides with 1/4 cup olive or canola oil, making sure that they are well coasted, and season with salt and pepper.  Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes.  Turn over and continue cooking for 2 to 3 minutes longer until just cooked through.

Grilled Eggplant and Chickpea Salad


  • 3 medium Japanese eggplants, halved lengthwise
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 6 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 1 can (15.5 ounce) chickpeas, drained, rinsed, and drained again
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup Kalamata olives, pitted and coarsely chopped —> The Greek doesn’t like olives so no go on these
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon red chile flakes
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh cilantro leaves


  1. Heat grill to high.
  2. Brush the eggplants and bell peppers with the canola oil on all sides and season with salt and pepper.  Grill the eggplants for 3 to 4 minutes per side or until lightly golden brown and slightly charred.  Grill the bell peppers until charred on all sides and soft, 8 to 10 minutes.  Remove the eggplant from the grill and cut each half crosswise into 1/2 inch thick slices.  Put the peppers in a bowl, wrap and let sit for 10 minutes.  Peel, seed, and thinly slice both peppers.
  3. Combine the eggplant, red and yellow peppers, chickpeas, onion, and olives in a large bowl.  Add the lemon juice, olive oil, chile flakes, mint, and cilantro and stir to combine.  Cover and let sit at room temperature for 30 minutes before serving or refrigerate for at least 8 hours and up to 2 days before serving.  Serve cold or at room temperature.  (We did not wait this long). 

Wanna see the finished product?!

Definitely adding these to my Recipes page.

I can’t decide which dish I liked more.  I mean, who doesn’t love scallops and bacon right?  And this version was unreal –  the bacon vinaigrette gave the scallops so much extra flavor and the relish topping gave it the perfect crunch.  But the eggplant and chickpea salad had really good flavor too – maybe from the cilantro?  And clearly I really liked that since I ate the leftovers for both lunch and dinner yesterday.  I guess I don’t really have to decide.

My boyfriend’s a keeper.

Question:  What’s the best meal a significant other has made for you?

Enjoy today.

New Salmon Recipe!

…thanks to our good friend Bobby Flay!

We tried Grilled Salmon with Cherry Tomato, Charred Corn, and Basil Relish


  • 4 ears grilled corn
  • 2 tablespoons canola oil
  • kosher salt and freshly ground black pepper
  • 1 pint cherry or grape tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil (for the salmon)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons thinly sliced basil leaves, plus whole basil sprigs for garnish
  • grilled salmon


  • Heat grill to high.
  • Pull the outer husks of the corn down each ear to the stalk end.  Strip away the silk from each ear of corn by hand.  Fold the husks back into place and tie the ends together with kitchen string.  Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.Brush the corn with the canola oil on all sides and season with salt and pepper.  Grill until charred on all sides, about 8 minutes.
  • Remove the corn from the water and shake off the excess.  Place the corn on the grill, close the cover, and grill for 15 – 20 minutes, turning every 5 minutes or until the kernels are tender when pierced with a paring knife.
  • Remove the cobs from the grill, remove husks, and let cool slightly.  Remove kernels from the cobs and transfer to a medium bowl.  Add the tomatoes, olive oil, vinegar, and sliced basil and season with salt and pepper.  Let the relish sit at room temperature for 15 minutes before serving.
  • For the salmon, brush the fillets on both sides with olive oil (2 tablespoons) and season with salt and pepper.  Place the fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3-4 minutes.  Flip the fillets over and continue grilling for 2 to 3 minutes for medium.  The fish should feel slightly firm in the center and will register 140 degrees F on an instant-read thermometer.
  • Spoon the relish onto 4 plates and top with the salmon fillets.  Garnish with basil sprigs.

For a side, Grilled Asparagus with Extra-Virgin Olive Oil, Feta Cheese, and Black Pepper.


  • Grilled asparagus (need 1.5 pounds fresh asparagus, 3 tablespoons olive oil, kosher salt & ground pepper)
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon kosher salt
  • 6 ounces feta cheese, crumbled


  • To trim the asparagus, snap the spears with two hands; the tough part should break right off.  Place the asparagus on a baking sheet, toss with the oil, and season with salt and pepper.  Grill the asparagus, perpendicular to the grates of the grill, for 3-5 minutes on each side or until just crisp-tender.
  • Transfer the asparagus from the grill to a large platter.  Add the oil, pepper, and salt, and toss to combine.
  • Top the asparagus with the feta, and serve immediately.


That’s all I have for tonight.  On a more serious note, everyone please please please  say a prayer for this Wilmington family that lost a son and brother this week, and the countless other friends and family members affected by this horrible tragedy.  Definitely feeling the Sunday night blues right now – it’s been a tough week all around.

Yummy Weekend Meals

I have a love/hate relationship with Sunday nights.  Love them but hate the thought of work in the morning.  I think I probably share that feeling with most.

This weekend was one of the first “free” weekends I’ve had all summer.  I’ve just been so busy, so it was nice to finally feel like I had some spontaneity!

I loved all the meals I ate this weekend.

Friday Night Dinner

Happy 26th Birthday, Baka!

Finally got to see my friends from home!  We ate at Border Cafe in Harvard Square for Baka’s birthday.  I knew I wouldn’t be able to resist a few frozen margaritas, so I ordered the Mesquite Grilled Salmon Salad for my meal to make up for some calories.  It was a mesquite wood fired, lime-soy glazed, fresh salmon fillet, over field greens with a citrus vinaigrette.  Definitely one of the healthier options on the menu and it didn’t fill me up to the point of needing to V-Neck it (term from college that my girlfriends and I use to describe feeling so full you need to unbutton your pants).  The rest of the night took us to the Charlie’s Kitchen Beer Garden and Hong Kong.

Saturday Morning Brunch

Saturday morning Timmy made me a veggie omelet for brunch.  He sauteed the mushrooms, pepper, onions with olive oil, basil, and pepper, and then added these to the eggs and tomatoes.  Yum!

Perfect meal before a day spent at the Mirabella North End Pool with friends.

Saturday Dinner

Tim and I tried a new recipe from the Bobby Flay grill book I gave Tim for his birthday.  The maple-peach glazed pork tenderloin was super easy for a low key Saturday night.  And the flavoring was amazing!

Ingredients:  3/4 cup peach preserves, 3 tablespoons maple syrup, 3 tablespoons of orange juice, 1 tablespoon chile powder, 2 teaspoons fresh thyme, salt and pepper, 1.5 pounds pork tenderloin, and 2 tablesoons canola oil.


1.  Whisk together the preserves, syrup, juice, chile powder, thyme, and salt and pepper to taste in a small bowl.  Let sit for 15 minutes before using.

  2.  Heat the grill to high.  Start any sides so they are timed appropriately.

We went with a quinoa / brown rice blend and some grilled summer squash!

3.  Brush the tenderloin with the oil and season with salt and pepper.  Grill until golden brown and slightly charred on all sides (12-15 minutes).  Brush with some of the peach glaze during the last 5 minutes of grilling.

We had some fun with the camera while waiting for the pork to cook:

4.  Remove from the grill and brush with the remaining glaze.


Sunday Dinner

I spent another day in the sun today, this time at Nahant Beach.  I was happy to get some time with my brother, cousin, and goddaughter.  How cute is she!

Tonight I had some things I wanted to get done, and I didn’t feel like cooking another meal, so I ordered from Naked Pizza.  It’s one of my new favorite places to order from because it’s pizza that’s good for you.  For real!  Plus, I had a BuyWithMe deal so I only had to pay $8.  Love love love a good coupon 🙂

The Sonoran: Onion, chicken, fire roasted red peppers, and mushrooms.

Time for bed.  I’m excited to be back to my normal workout routine after being on the road last week.  I’m teaching three classes this week and will be able to make it back to CBC and take Liz’s class.  Excited!