A Rainbow Dinner

It’s been said many times by the health experts that one of the healthiest ways to eat, particularly when it comes to fruits and vegetables, is to have a wide variety of colors and textures be a part of the meal.  Tonight’s dinner certainly had a range of colors and textures.  Our vegetables covered the spectrum of the rainbow, from purple to yellow.  I did a medley of sauteed vegetables with sauteed zucchini, yellow squash, red onions, sweet grape tomatoes, mushrooms, garlic and kobiashi squash (orange on the inside), which was accompanied by purple lyonnaise potatoes and marinated steak.

Yes, purple potatoes.  They are a beautiful deep purple and hail from Peru.  They are a little sweeter than most potatoes, though not sweet like sweet potatoes, and have a little more starch, but otherwise taste much the same as any other regular potato.  They are just so cool because of their beautiful, vibrant color.  I was experimenting with them and mixed them with red potatoes.  The cooking time is a little different, so next time I might cook them separately, but they still came out very tasty and delicious.

A dear friend of mine had asked me about rubs and marinades for meats and seafood.   A rub is a mixture of dry ingredients that you rub on the meat and a marinade is more of a liquid that your soak the meat in.  I use all kinds of things.  I usually make my own, but there are some great rubs and marinades on the market, coming in all flavors and styles.  Just find something that tickles your fancy and try it out.  There really are no rules when it comes to rubs and marinades, but anything with an acidic base, like lemon juice or vinegar, is going to also act as a meat tenderizer because it will break down the proteins of the meats.  Heavier meats, like steak can marinate for up to about 24 hours.  Lighter meats, like chicken can’t take being in the marinade for more than 3-4 hours, or it will come out really mushy.  And seafood  really should not be marinated for more than about 30 minutes to 1 hour max.  If you are using a dry rub, then time does not matter too much.  For our steak, since we had potatoes from Peru, I thought I would somewhat stick to the South American theme, and made a rub/marinade consisting of dried lime peel, crushed aleppo chilies, chili lime powder, cayenne pepper, as well a little lime juice.  The steak was very flavorful and very tender.  I marinated it for about 7 hours.  The wine choice for the evening was a very smooth, red French Regnie that paired very nicely with the meal.  Desfruitas y Bon Appetite!

Tonight’s ingredients for the meal.   The Lime Peel and Crushed Aleppo Chilies are from Savory Spice Shopa local company based here in the Denver Metro area.  If you have never been, you should definitely check it out.  It is a spice lover’s dream.

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The vegetables, potatoes and shallots for the potatoes.

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Our rainbow dinner.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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