For the half dozen people who actually read this blog, I have a request. We got a nice gas grill last year as a belated wedding gift. This spring / summer, I would like to take full advantage of the grill, but do not enjoy eating the typical burgers / dogs / bland grilled chicken breast.
Any creative ideas for grillin' that you'd be willing to share?
(PS, we are adventurous eaters, but I don't do beef. Other than that, we'll eat anything). AND...we've joined a local CSA, so we'll have plentiful fresh produce all summer.
Friday, March 28, 2008
Tuesday, March 25, 2008
Pizza on the Grill
As spring moves into full swing, B and I will be firing up the grill more and more. I'm not a big burger and dogs fan, so I'm always looking for fun ways to use the grill. Grilling pizza is very fast, and is way better than you can make in the oven. I use the dough from this recipe, courtesy of Allrecipes, and then top with anything I want. We like to do this when people come over. Prepare the dough ahead of time, and then everyone can gather round the grill and create their own.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
INGREDIENTS:
| 1 (.25 ounce) package active dry yeast 1 cup warm water 1 pinch white sugar 2 teaspoons kosher salt 1 tablespoon olive oil 3 1/3 cups all-purpose flour 2 cloves garlic, minced 1 tablespoon chopped fresh basil | 1/2 cup olive oil 1 teaspoon minced garlic 1/4 cup tomato sauce 1 cup chopped tomatoes 1/4 cup sliced black olives 1/4 cup roasted red peppers 2 cups shredded mozzarella cheese 4 tablespoons chopped fresh basil |
DIRECTIONS:
| 1. | In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. |
| 2. | Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. |
| 3. | Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza. |
Wednesday, March 12, 2008
Tarragon Chicken Salad
As much as I don't like mayonnaise, I do love a good chicken salad. I tend to like my chicken salad with just enough dressing to moisten the salad, and I like a little bit of acidity. This is a pretty basic recipe. I've taken Martha Stewart's classic chicken salad and adapted it a bit. Serve on good whole wheat bread or over a bed of mixed greens.
Ingredients
4 cups poached chicken breasts, cooled and shredded
1/2 cups green onions, diced
2 cups red seedless grapes, halved
1 cup diced celery
2 Tbsp fresh diced tarragon
1/4 cup mayonnaise
1 Tbsp dijon mustard
juice from 1 lemon
salt and pepper to taste
Instructions
1. Mix chicken, onion, grapes, celery, and tarragon
2. In another bowl, mix dressing ingredients
3. Add dressing to chicken mixture
4. Add salt and pepper to taste
Ingredients
4 cups poached chicken breasts, cooled and shredded
1/2 cups green onions, diced
2 cups red seedless grapes, halved
1 cup diced celery
2 Tbsp fresh diced tarragon
1/4 cup mayonnaise
1 Tbsp dijon mustard
juice from 1 lemon
salt and pepper to taste
Instructions
1. Mix chicken, onion, grapes, celery, and tarragon
2. In another bowl, mix dressing ingredients
3. Add dressing to chicken mixture
4. Add salt and pepper to taste
Monday, March 3, 2008
Spicy City Chicken
Source: Food tv
This is one of those recipes I would have never tried. On the food network, it only has two reviews, one of which is not great. And, the sauce is rather rich with some butter and cream. So, I have to give credit to Bernardo for finding and making this one. It has become in high enough favor to enter our normal rotation.
The chicken is very basic, but the sauce makes the dish. It has a flavor I would not have predicted from the ingredients list. It is very complex and aromatic with just enough acid from the vinegar. Serve over a bed of basmati rice with grilled pineapple. As I sit here entering the recipe at 8:55 am, I am hungry just thinking about it. Warning, this is a weekend meal. The sauce takes quite a bit of preparation.
2 tablespoons unsalted butter
4 shallots, diced
4 large mushrooms, thinly sliced
1 bunch cilantro, stems and leaves separated
2 jalapeno peppers, chopped with seeds
2 tablespoons ground cumin
2 cups chicken stock or canned broth
3/4 cup heavy cream
2 egg yolks
3 tablespoons palm sugar or brown sugar
1/4 cup red wine vinegar
3 pounds boneless chicken breasts and thighs
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
6 scallionsMake the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat.
This is one of those recipes I would have never tried. On the food network, it only has two reviews, one of which is not great. And, the sauce is rather rich with some butter and cream. So, I have to give credit to Bernardo for finding and making this one. It has become in high enough favor to enter our normal rotation.
The chicken is very basic, but the sauce makes the dish. It has a flavor I would not have predicted from the ingredients list. It is very complex and aromatic with just enough acid from the vinegar. Serve over a bed of basmati rice with grilled pineapple. As I sit here entering the recipe at 8:55 am, I am hungry just thinking about it. Warning, this is a weekend meal. The sauce takes quite a bit of preparation.
2 tablespoons unsalted butter
4 shallots, diced
4 large mushrooms, thinly sliced
1 bunch cilantro, stems and leaves separated
2 jalapeno peppers, chopped with seeds
2 tablespoons ground cumin
2 cups chicken stock or canned broth
3/4 cup heavy cream
2 egg yolks
3 tablespoons palm sugar or brown sugar
1/4 cup red wine vinegar
3 pounds boneless chicken breasts and thighs
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
6 scallionsMake the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat.
Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm.
Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it.
Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skinside down first.
Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the remaining cilantro leaves and scallions, and serve immediately.
Wednesday, February 20, 2008
Pan Fried Fish
For whatever reason, I have noticed that dudes love Alton Brown. Don't get me wrong, I enjoy a lot of his recipes too, but I can think of several guys who don't cook much and don't watch cooking shows, but love that guy. It's got to be his flame-painted mixer. It speaks to their testosterone.
Anyway, Bernardo originally picked this recipe and it has become a favorite. We usually use rainbow trout, but you can really use your fish of choice. We usually serve with broccoli and rice pilaf or cous cous.
Ingredients
1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Instructions
Heat a heavy pan over medium high heat.
Anyway, Bernardo originally picked this recipe and it has become a favorite. We usually use rainbow trout, but you can really use your fish of choice. We usually serve with broccoli and rice pilaf or cous cous.
Ingredients
1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Instructions
Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
Monday, February 11, 2008
Pasta Puttanesca
Saw this recipe on Ellie Krieger's "Healthy Appetite" on the food network about a week ago. Made it, loved it. I don't know how closely it resembles the traditional Italian version, but it was great. It could be made vegetarian if you omit the anchovie paste. Just maybe add a little extra salt (not too much because the olives and capers are salty).
Ingredients | ||||||||
| 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1/3 cup chopped flat-leaf parsley 1/4 cup pitted chopped Spanish or Greek olives 2 tablespoons capers 1 teaspoon anchovy paste 1 tablespoon fresh oregano leaves or 1 teaspoon dried 1/8 teaspoon crushed red pepper flakes 1 (14-ounce) can diced tomatoes, preferably "no salt added" 3/4 cup chopped fresh arugula 1/4 cup grated ParmesanBring a large pot of water to a boil, add pasta and cook according to the directions on the package. Instructions While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
| ||||||||
Monday, February 4, 2008
Pear, leek and gruyere turnovers
This recipe is from Bon Appetit via the Savory notebook. It is really really yummy. I used the spiral method as described in the savory notebook to utilize all of the puff pastry and because it seemed like less work. One recipe was not quite enough for a crowd, so I would recommend doubling the filling if you're cooking for more than four people.
2 tablespoons butter
1 1/2 cups chopped leeks
1 6-7-ounce firm but ripe pear, peeled, cored and chopped
1 1/2 teaspoons sugar
3/4 cup (about 3 ounces) grated Gruyere cheese, packed
1 1/2 tablespoons chopped fresh chives
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (for glaze)
Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; sauté uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
Place puff pastry sheets on work surface. Using a 4 1/2-inch-diameter tartlet pan or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes. Preheat oven to 400º. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
2 tablespoons butter
1 1/2 cups chopped leeks
1 6-7-ounce firm but ripe pear, peeled, cored and chopped
1 1/2 teaspoons sugar
3/4 cup (about 3 ounces) grated Gruyere cheese, packed
1 1/2 tablespoons chopped fresh chives
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (for glaze)
Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; sauté uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
Place puff pastry sheets on work surface. Using a 4 1/2-inch-diameter tartlet pan or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes. Preheat oven to 400º. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
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