Dentists and A Perfect Summer Dinner

I don't go to the dentist anymore for a simple cleaning.. oh, I go every six months like the good little patient I am.. but it's never that easy.. 

No, life on the other side of fifty is more complicated than that. Seems every filling I've ever had is now listed on the Smithsonian's Dental Roles as antique and has to be redone.

Redone is code word for Root Canal. 

Now my dentist, bless his heart, always tries his best to avoid the dreaded Root Canal. But my antique mouth resists all manner of dental work. It wants the cadillac of service. 

I swear one tooth looks at the other and says, how come she gets a brand new shiny crown and I have to settle for a standard old filling? 

This tooth bemoans their filling state over the coarse of a few days until BAM - a full blown toothache wakes me in the middle of the night, mouth pounding, jaw screaming... 

So here I am waiting for my dentist, bless his heart, to call me back and send me off to the special root canal dentist. Then I'll go back to my dentist for the crown that will cost me somewhere around a $gazillion dollars. 

I'm glad we had the perfect summer dinner last night. Tonight I'll be sipping soup, and taking motrin. 

Grilled Steak, Shrimp and Pesto Corn: (for two)

Not a pot in the house gets used for this dinner. Pour a nice Rose, make the pesto in advance , then sit back and let the man do the cooking:

2 Rib Eye Steaks (or meat of choice)

1/2 pound Extra Large Shrimp (about 8)

2 ears fresh shucked sweet corn

Pesto (recipe follows)

Olive Oil 

Salt and Pepper

Take steak out of fridge one hour before cooking time. 

Peel and devein shrimp. Thread on skews

Drizzle steaks and shrimp with olive oil, sprinkle with salt and pepper (both sides)

Heat Grill to Medium High

Pesto:

2 cups fresh basil leaves

1/2 cup toasted pine nuts

1/2 cup parmesan cheese

1/4 cup extra virgin olive oil (or more)

salt and pepper

Place basil in food processor, pulse a few times. Add cheese and pine nuts and process until almost smooth. With motor running, drizzle in olive oil until desired consistency. Add salt and pepper to taste. Pulse one or more times.

Paint pesto on fresh shucked corn. 

Grill steaks, shrimp and corn until done. 

Slice some watermelon for dessert. 

Mmmm... tastes like summer. 

A Cook's Notes:

The pesto freezes beautifully! I freeze it in little 1/4 cup containers, then use it all winter long on pasta, pizza and chicken. 

Don't Blame The Kitchen - Panini's

"Don't blame the kitchen, blame the cook" is an old saying in the culinary crowd. I was reminded of this quote as I navigated my way around my mother's kitchen the past few days. 

Unfamiliar electric stove (gasp!), pots and pans that were not my beloved All-Clad, one set of tongs to choose from, one size whisk, I could go on and on.. but a good cook makes do. And make do I did. 

Cooking times will be different depending on your fuel source (gas or electric). Browning, sauteeing and baking will yield various results depending on your pans - you may have to move things around a bit. 

Perhaps a pantry lacks corn starch - what do you use instead to thicken? (flour, butter or arrowroot) There are always variations and substitutions you can make if you just use your head (and your tastebuds)

Here is a recipe that will work no matter if you grill it indoors or out, use a grill pan or a frying pan, have a panini press or a brick from your patio - the visual results may be a tad different, but the flavor profile will knock your socks off everytime - no matter the tools! 

Chicken Paninis (with lots of variations and options) - makes 1 big or 6 roll size sandwiches

1 loaf ciabatta bread (or 6 medium rolls)

1 pound breast of chicken, pouched and sliced (or 1 pound chicken breast lunchmeat)

1/2 cup pesto (store bought or homemade - recipe follows)

8 ounces fresh mozzarella cheese, sliced into 6 pieces

1/2 cup fresh basil leaves

2 cups arugula

2 tomatoes (red or yellow) sliced (or roasted red pepper slices)

salt and pepper

drizzle of olive oil

Slice the ciabatta loaf through the center to make a big "roll". Or slice and open up the rolls

Spread pesto on inside top and bottom halves

Begin layering with sliced chicken

Top with a few basil leaves

Top with tomatoe slices

Top with arugula

Top with mozzarella cheese

Place the top half of roll on sandwich. Press down to slightly compress sandwich(es)

Preheat outdoor grill to low. OR

Heat frying pan to low OR

Heat indoor grill pan to low OR

Preheat oven to 300 degrees F.

Drizzle a little olive oil in your pan or brush a little olive oil on your grill or directly on the bottom of the bread. Place on hot heat source (stove, oven, grill, pan, etc)

Immediately place a panini press, a brick (covered in foil) or a cookie sheet weighted with canned goods on top. 

Cook, grill, fry, heat for 4-6 minutes. Flip over and do the same for the top, a few less minutes. If you opted to make one big sandwich, slice into serving sizes. Serve warm with chips or fresh fruit (we're having cantalope and strawberries tonight)

There you have it. Lots of options for making a panini without a panini press. No excuses. Like I said, blame the cook, not the kitchen. 

VARIATIONS: Be inventive:

Use Ham & Salami with Roasted Red Peppers

Ham & Brie, Garlic and Honey

Turkey, Sundried Tomatoes and Provolone and Watercress

Salami, Swiss and Olives

Roast Beef, onions, provolone and roasted red and green peppers

The variations are endless. Use your imagination and enjoy!

Homemade Pesto: (with options of course)

2 cups basil packed (or flat leafed parsely) (or sun dried tomatoes)

3/4 cup parmesan cheese (or pecorino romano) grated

1/2 cup toasted pine nuts (or walnuts or almonds)

1 clove garlic

olive oil as needed

salt and pepper

You will need a food processor (or a heavy duty blender). Blend the basil, garlic and cheese together until fine. Add the nuts and continue to process until fine. With processor or blender running, beginning adding olive oil in a thin stream until desired thickness (it should be spreadable, not runny). Salt and Pepper to taste. 

Tip: pesto freezes beautifully. Spoon into small freezable plastic container. Drizzle a thin film of olive oil over top to cover, cover tightly and freeze. This will keep up to 6 months.