Adam and I have fallen into a pattern most Sundays these days. We get up, go to Church, grab lunch and then hit the trails for an afternoon hike. Then we grill out. It’s fabulous and reminds me of why I live where I do. Last Sunday the weather was absolutely perfect and we explored Shiloh Regional Park for the first time, doing a short (but strenuous!) 2.9 mile hike.
Most of the hike was uphill but the views from the top were breathtaking. We are so blessed to have such amazing hiking trails within minutes of the house. Hiking yesterday made me want to go back to Yosemite even more!
When we got back to the house, we had my CSA bag to eat through, which was filled with summer squash, kale, rainbow chard and favas!
The favas were fun (and very tasty when drizzled with olive oil and sea salt first), but the real star of the show was the fresh shrimp tacos we ate alongside the giant grilled beans!
Adam has turned into grill master 2011 and to make the salsa, we grilled a poblano pepper, green onion and corn—-
Random side-note: what’s with guys and their grills anyway? It’s like using fire makes anything more exciting…
I chopped everything up, along with an avocado, some cilantro and a handful of cherry tomatoes while Adam finished grilling the shrimp.
…and then piled everything in warm tortillas.
Oh my heavens.
Every bite was filled with charred corn, spicy poblano peppers and creamy avocado bits. I think I could eat this meal every single night during the summer and be infinitely happy.
Hear that, dear? That means turn the grill back on. Right now.
serves 2 hungry people
Adapted from Weber’s Art of the Grill Cookbook
1 ear corn, husked
6 scallions, white and light green parts only (about 5 inches)
1 poblano chile
1 cup cherry tomatoes, halved
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
juice of two small limes
1 clove garlic, minced
1 T olive oil
1 lb shrimp
corn or whole wheat tortillas
Heat your grill up to medium high.
Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.
When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well.
Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.