For us, summer has always been all about the grill. Food tastes better grilled, and it’s also a nice (or sneaky) way to get your husband involved in the cooking if he doesn’t normally cook much. I’ve been lucky that my dad, my husband, and even my six year old son like cooking. Bryon has always been a good grill guy – grilled pork tenderloin, chicken, salmon, burgers, halibut, bison, steak… you get the picture. And while grilled vegetables are delicious, we were feeling a bit stuck – until I picked up another cookbook: The Gardener & The Grill by Karen Adler and Judith Fertig. They have some simple ideas for marinades and sauces that mixes things up. Tonight we had grilled green onions, red peppers, corn and tofu served over brown rice that was cooked with finely chopped cilantro and half of a lime. And some avocado for good measure. But it was our take on their chipotle vinaigrette used as a marinade for the tofu that really got things heated up.
Makes about 1 cup and you can keep in the fridge for up to 5 days.
1 T. red wine vinegar
1 T. balsamic vinegar
2 garlic cloves, peeled
3-4 canned chipotle chiles in adobo sauce, plus 2 T. adobo sauce
1/2 tsp. sea salt
1/2 c. olive oil
freshly ground pepper to taste
Hi-ya! Why did I think chipotle chiles were more smoky than spicy?! This definitely had some kick to it (ok… the original recipe had only 2 chipotle chiles, so maybe it would have been milder), but we mixed some of the sauce with plain olive oil for Elliot and he declared his tofu “not spicy at all”. Move over Bobby Flay…