Grilled Summer Vegetables & Sushi Rice with Fish-Sauce Vinaigrette

Looks good right?

Ok then.

I can't even pretend to have not noticed, so I'll just be upfront: fish sauce is gross. Like.. gross gross.

Like, when you open the bottle you instantly release a pungent aroma slightly reminiscent of putrid milk and gym socks. That kind of gross.

Like, I was too afraid to taste it on its own, so I used exactly the amount required for this recipe and mixed the whole dressing before I dared to taste. I still have no idea what it tastes like. That kind of gross.

Like, when you spill a little on your chest (yea, I don't know.. don't ask me how that happened) and then wipe it off, it will still smell funky for hours (too close to your nose for comfort). That kind of gross. 

Like, the bottle asks that you not refrigerate; it might congeal. That kind of gross.

And trust me, I was really worried about this dish once I opened that bottle. I thought for sure it was going to be a flop. I was pretty confident that I was about to make the dressing, hate it and then improvise a new one. I lacked confidence. 

But, damn this was good. So please, don't live in fear of fish sauce. Just be sure not to get too close, don't let anyone else smell it, put the cap back on tightly and hide it in the back of your pantry.

Soundtrack: 




Grilled Summer Vegetables & Sushi Rice with Fish-Sauce Vinaigrette
Serves 4-5
Adapted from Bon Appetit


Salad
Vegetable oil
15 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
1 small eggplant, cut lengthwise into 1" slices
1 tbsp kosher salt
1 garlic clove, minced
1 tsp light brown sugar
2 tbsp fish sauce (such as nuoc nam or nam pla)
1 tsbp fresh lime juice

2 dried mild or hot chiles, rehydrated (I used Ancho)
2 c (loosely packed) coarsely chopped mixed fresh tender herbs (I used basil, cilantro & mint).
4 cups steamed sushi rice

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Lay okra, corn, zucchini, chiles, eggplant out on a baking sheet. Using a basting brush, apply a light coating of oil to the vegetables, then lightly salt. Grill vegetables, turning every 2 minutes, until crisp-tender and lightly charred (total time is about 8 minutes).

Remove the corn kernels from their cobs and place in a large bowl. Cut the zucchini and eggplant into irregular 1" pieces and place in bowl with corn. Trim the tops from okra and cut into small tubes (about 2 cuts per orka pod) and add to bowl. Set aside.

Combine in the bowl of a food processor or small chopper the garlic, brown sugar, fish sauce, lime juice and chiles. Process until pureed.

Drizzle dressing over warm vegetables. Toss in the herbs until thoroughly combined.

Scoop steamed sushi rice onto a platter and top with salad. Either serve in this manner over the sushi rice, or toss together until combined.

Chile Spiced Chicken Skewers with Sweet Corn and Rice Salad

• Well! That's a mouthful (pun intended).
• 
  

Pinned ya!

• 
  
• I love summer-time grilling as much as the next guy, but I can only eat so many pieces of grilled chicken breast before I start to wish it was winter again (I TAKE IT BACK!! I TAKE IT BACK!!). Maybe it's a little early in the season for that and maybe I just really like chili. Who can say? Regardless, this dish uses geometry to make  you feel like you're changing it up a bit (it's an illusion!). Serve it with this sweet corn and rice salad, which balances out the spice and adds an element of freshness. It's a great way to use the grill, or have a Sue use the grill (thanks Jer!).

Before we get started, I have to admit this dish was a lucky accident (Is that redundant? No, some accidents are unlucky!). I originally intended to make more of a Moroccan inspired skewer, but I was missing a lot of key ingredients. I had a sauce that was going with it that failed miserably. Then, after that disaster Sue was almost done with the chicken, so this side dish was another happy accident created in a panic. Poor Adam and Jeremy, they had no idea what they were getting themselves into. I feel better now that I have confessed. For penance, I will say 8 Hail Mary's. But honestly, this was really really really good despite all of that. So try it. I dare you.

Soundtrack: Battles - Glass Drop

Chile Spice Chicken Skewers

• 1 tbsp paprika
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 1/2 tsp sugar
• 1 tsp kosher salt (I had used more, but we felt it could be reduced. Feel free to increase based on preference)
• 1 1/2 tsp medium chili powder
• 1 1/2 tsp oregano
• 1 lb boneless, skinless chicken breast, cut into hearty sized chunks
• 2 red bell peppers, cut into 1 1/2 in. pieces
• skewers! (also fun to poke people with)

Turn grill on to preheat. Combine the dry ingredients (spices or what have you) in a bowl. Add chicken and mix to coat (make sure all pieces of chicken are fully coated). Stick on skewers, alternating between pieces of chicken and pieces of pepper. Make sure to stick as much of the skewer through as much of the chicken as possible; keep in mind you don't want it to fall off in grilling. Grill until cooked through.

Sweet Corn and Rice Salad

1-15 oz can sweet corn (or equivalent in cobs; I know this is sorta sacrelidge, like I said, Hail Mary's for me)

1 c. brown rice, raw (cook according to package directions, which I believe becomes 2 cups)

1/2 c. fresh basil, chopped

drizzle of apple cider vinegar

drizzle of EVOO

Combine corn, cooked rice and basil in a bowl. Toss with vinegar and oil. Serve! (That was easier on paper than in my head HAHA)

 

Ready to perform the surgery, sir!

Make sure to coat chicken entirely!

Lined up and ready to go!

Match made in heaven!

Mmmm grilled!