Blog Talk Radio Show

by Jane Butelâ„¢

We are having lots of fun sharing Southwestern or bold food recipes and ideas along with the wines that best complement the dishes on our Tuesday night Blob Talk radio shows.  I thought you might want to get some of the recipes I have been featuring.  All of the recipes I use are ones that are in my cookbooks.

For the Tuesday, August 10th show, we featured Main dish Salads, great for Hot Summer Days.  I gave the recipes and Jim Hammond gave the appropriate wines to go with them.  If you wouild like to hear the entire show and any of the past shows, just go to Blog Talk Radio on the web and then select Bold Foods with Bold Wines and you will be able to catch each entire show.

The salads I featured were Tostado Salads, sometimes called Taco Salads, which are served in the large deep fried edible salad bowls.  I reviewed how you can layer whatever you like in the "bowl", usually stewed or refried Pinto Beans,  roasted and shredded or ground beef flavored with chile and seasonings. or pork or chicken.  Shrimp or other seafood can be substituted.  The remaining layers are shredded lettuce, chopped onion and tomato and grated cheese.  Salsa is frequently used as the salad dressing, saving lots of calories and fat grams.

Other salads I reviewed were the Grilled Chicken and Chard Salad from my Quick and Easy Cookbook, page 54 made by rubbing Chicken Breast with Gordon's Rub and Grilling the Chard, then dressing them with a Cilantro Salsa.

The next salad I reviewed was the Terrific Scallop Salad, recipe page 61which is a take-off on both of the above.  You blot the scallops until dry, then rub the scallops with the rub (above) and quickly sear them in seasoned skillet preheated over a medium high heat.  These scallops are placed over a bed of rinsed, torn and drained greens in a Tostado salad bowl, and dressed with a Spicy Cilantro Lime Dressing, recipe page 66.

Then I moved to my Grilling book and covered 3 maindish salads from it.  They were the Grilled Vegetable Salad, on page 62 which is a medley of grilled seasonal vegetables dressed with a Warm Herb Oil Dressing.  Recipe follows.



The fresh orange juice lacing the dressing makes it a particularly nice accent for any poultry or pork main dish. Heating herbs in oil intensifies their flavor.

Yield: 4 servings

1 red bell pepper, rinsed and left whole

1 green bell pepper, rinsed and left whole

1 small zucchini, cut lengthwise into ½ inch-thick slices

1 small yellow summer squash, cut lengthwise into ½ inch-thick slices

1 small eggplant, cut lengthwise into ½ inch-thick slices

1 Vidalia or other sweet onion, cut crosswise into ½ inch-thick slices


2 Tablespoons good-quality olive oil, preferably Spanish

2 teaspoons ground cumin

1 teaspoon ground coriander

3 Tablespoons freshly squeezed orange-juice

1 Tablespoon white wine vinegar

¼ teaspoon salt

1. Preheat grill to medium-high or 400F (205C) if not already hot. Place bell peppers on grill rack. Arrange remaining vegetables on separate skewers for ease in turning. Lightly brush with oil and place on grill rack. Grill bell peppers until evenly blackened and blistered, turning often. Grill remaining vegetables 5 to 7 minutes or until charred on edges and grill marks are apparent.

2. Place grilled bell peppers in ice water to cool. Drain and peel, then cut into about ¾ inch squares. Place squash, eggplant and onion on a cutting board and slice into matchsticks. Prepare dressing. To serve, place vegetables in a large bowl and toss with dressing


In a small pan that will not get blackened by grill, heat oil with cumin and coriander about 1 minute, stirring frequently. Remove from heat and stir in remaining ingredients.

Next, I reviewed how to make a Grilled Sweet Potato Salad from my Southwestern Grilling book on page 64 and A summer Vegetable and Quinoa Salad on page 68 from my Grilling book.