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Posts Tagged ‘Grilling’

From Dish Nicole:

So far this summer has been a blast. I can’t believe it’s already August; so much fun has been had. One of the highlights from this summer took place waaaaay back in June. My dear friend Leila (whom I never get to see) set out on a road trip from California to Southampton, New York. I was lucky enough to receive an invitation to stay with her at her Aunt Shelby’s beautiful beach house for the weekend. Of course I said hell yes and Leila and I got to catch up over cocktails, dips in the ocean and fabulous meals. Aside from the obvious benefits of having a beach weekend with a bestie, Shelby was an amazing hostess and even better cook. Everything she made was delicious but seemed effortless. She turned me on to the refreshing Aperol spritz and these ingenious grilled artichokes. Leila and I certainly were living the good life.

For the artichokes you will need:

4 large artichokes (figure about ½ per guest)
2-3 lemons, quartered
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 stick butter melted
3 sprigs thyme removed from stem

To prepare the artichokes you start by cutting off the top section. Next you need to trim the top of all of the leaves with scissors. Once all are trimmed, cut the artichokes in half and scoop out the “choke” (if you haven’t really worked with artichokes before, the choke is the fuzzy center). You want to remove all of the fuzz but try not to scrape out too much of the heart. Squeeze lemon juice on the hearts to prevent them from turning brown and set aside.

Next you will want to get out your largest pot and fill with about 2 inches of water. You can add some lemon slices in for extra flavor. Bring to a boil and add the artichokes. Reduce the heat to medium and cover. You will want to let the artichokes steam for about 15 minutes.

Now that the artichokes are occupied for a few minutes, prepare your grill and let it heat up. The next step is preparing the basting sauce. In a small skillet, melt butter over a low heat. Add in chopped garlic. Allow the butter to start to bubble and remove from heat. You just want the garlic to infuse the butter with flavor, but not brown. Pour the mixture into a small bowl and add the thyme, a tablespoon of lemon juice and salt and pepper.

Okay now its grill time! Hopefully you have a friend with you who’s preparing your cocktail while you grill. If not, prepare your cocktail before the grilling. Brush the artichokes with the butter sauce. Make sure to get it in between the leaves. Place the artichokes on the grill. Grill for about 5-10 minutes, basting with the butter sauce and turning frequently, until the tips are a little charred. Serve immediately.


Ingredients for the Aperol Spritz:
3 parts (ounces) Prosecco
2 parts Aperol
splash of soda or seltzer
Ice, half a slice of orange

For the Spritz you will want to take a large wine glass or a highball glass and fill it halfway with ice. Add in all parts and garnish with the orange. I prefer to use a large wine glass. It really shows off the beautiful orange color.

The final step is to enjoy the ‘chokes and cheers to good friends, fun in the sun and staying cool the rest of this hot east coast summer.

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From Dish Nicole:

Tis the season to B-B-Q! Every spring I get sooooo excited to move my kitchen outside and cook and dine al fresco. The grilling gods have been very kind to me and I have always been given or loaned a grill, oddly enough. My last apartment had a backyard and my landlord let us use his gas grill for the 3 years I lived there. I got used to the convenience of just turning on the gas and grilling away. When I moved into my current apartment my boyfriend and I were very pleased to find that the previous tenants left us a relatively new charcoal grill on the porch (they even left most of the grilling accessories). Score! The only problem with the charcoal grill is that I had never used one so the boyfriend has come in rather handy and has been giving me grilling tutorials. One of the benefits of charcoal is that the food actually tastes the way grilled food should taste, slightly smoky. I went out and purchased a grill pan so I could take the grilling even further and add more delicate items to the old Webber, e.g.: fish and veggies. The grill pan is a MUST otherwise you will lose most of the food into the smoldering coals.


To keep things interesting throughout the grilling season we have a lot of fun experimenting with sauces and marinades. Zeke’s mom recently passed along a walnut sauce recipe that we love. Its light, savory and the walnuts add a really nice texture. Not only that, it’s tasty on salads, chicken, you name it. Another added bonus to sauces is that they can be made ahead of time and thrown on to spice up a quick dinner.

Here is what you need to make the salmon, asparagus and walnut sauce:

Salmon filets with the skin on
1 bunch of asparagus rinsed & dried
Salt & pepper to taste
2 Tbs olive oil

Walnut Sauce:
1 c. walnuts chopped
3/4 c. chopped fresh flat-leaf parsley
1 c. EVOO
Salt and pepper to taste
4 Tbs chopped, pitted Mediterranean-style black olives
1 Tbs capers, rinsed and chopped



Start out by making your walnut sauce. I prepared the walnut sauce a day ahead of time but you can make it right before serving as well. I like the way it tastes after the flavors have had a chance to infuse into the oil. All you have to do is prep your ingredients and then mix together. Boom, you’re done.

Next prepare your grill. Rub the salmon filets with olive oil to prevent sticking and lightly salt and pepper then set aside. Next, prepare the asparagus by cutting off the bottom where the green color fades. You will also want to lightly coat the asparagus with oil, salt and pepper. Once the coals are ready you can add the grill pan to the grill and add the salmon filets. Start with the salmon skin side up on the pan and cook for about 5-6 minutes per side. The salmon will continue to cook once you remove it from the heat. Add the asparagus to the grill pan and cook for about 5-6 minutes or until tender.

You can remove the salmon skin before serving (I prefer it that way). Add the sauce to both the veggies and salmon and dig in! I think grilled food is best served outside with a glass of chilled wine, but that’s just me. I wouldn’t call myself a grill master just yet but I plan to take the title by the end of summer.

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From Dish Jodi:

While the main purpose of this blog is to share great recipes, it’s also, over the years become a place documenting amazing events in the lives of the Dishes. Babies, new jobs, a handful of weddings, I hope our readers feel like they are getting snippets of our lives as well as yummy tips for dinner.

This recipe isn’t necessarily one of those great recipes, in fact it didn’t even turn out. It should have but of course, those life events sometimes get in the way.

Here’s the story – My husband and I, in efforts to fully become adults, just bought a duplex in the Echo Park area of Los Angeles. It’s been intense – first finding tenants to live in the rental half – then organizing the remodel of our half. Because of timing, money, etc, we had to move into our new house weeks before it was finished – new floors, paint, trim, lights, oh, and a totally new kitchen. (Starting to document it at soweboughtaduplex.blogspot.com). We lived like we were in a hotel – just out of our master bedroom and bathroom while the contractor and his team finished up the place. All the eating out was hard not only on our pocketbooks, but also our waistlines and so a lot of our meals were done camping style – on the grill outside, on paper plates, washing any dishes in the spigot outside. We decide to go a little fancy one night – we deserved some sort of dessert treat – so we devised this simple cobbler for the grill. Disposable pan, very little prep, no need for too many tools. However, moving, more grilling then usual, and forgetfulness got in the way. As I went to check the cobbler for its final stage, I found the grill cold and the cobbler un-cobbled.

We, of course, ate it anyway. You won’t have to. This is good for the grill, and probably could work over a campfire.

Stay tuned for next month, when you guys won’t have to stare at the top of my dryer or my green walls – THE NEW KITCHEN WILL BE DONE!

2 bags of frozen berries
1/2 Cup of Flour, divided
nutmeg, cinnamon or other spices if accessible.
Half a box of Graham Crackers
2/3 C Butter
a small foil baking pan
heavy duty grilling foil

Heat up your grill. Toss the berries with 1/4 cup of the flour and spices in the foil pan until coated. Cover tightly with heavy duty foil and put on the grill over indirect heat. I put it on the TOP rack of my gas grill while I cooked the rest of our dinner. Leave it there for half hour or so, let the berries get nice and stewed.



Meanwhile, crush up the graham crackers into crumbs and mash them in with the butter and 1/4 C of flour until you have a nice wet sand. After the berries are gooey, hot and bursting, remove the top foil, sprinkle the top of the cobbler with the graham cracker mixture and return to the grill, UNCOVERED.

If you aren’t like me, the top should get nice and crispy. Leave it there for about another half an hour, or until crispy enough, and enjoy!!

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From Dish Gwen:

I’m not a big steak eater but when I get a nice rib eye in my CSA share my mouth starts watering and I know it’s time to fire up the grill. The other night I had a couple of saucy friends over for a quiet evening out in my darkening back yard, and we cooked up a simple, easy-to-make, and healthy dinner from the grill.

Ingredients:
(serves 4)

2 lbs of grass-fed rib eye steak
Salt
Black pepper

Rice
2 cups white long-grain rice
½ cup crushed walnuts
½ cup chopped scallions
2 tsp salt
1 tablespoon olive oil

Grilled Zucchini
2 zucchini, sliced 1/3 inch thick the long way
Salt
Black pepper
Olive oil

Directions:
Cook the rice (preferably in a rice cooker) then toss in a large bowl with the walnuts, scallions, salt and oil. Set the rice aside until the meat and vegetables are ready (can be served warm or room temperature).

Rub the steak with copious amounts of salt and fresh black pepper, so that the meat is nicely gritty. Heat the grill up and when the coals are glowing red throw the steak on the center of the grill – if the meat makes a loud hissing noise it means you’re doing it right and getting a good sear on it. Don’t touch, poke, prod, or otherwise mess with the meat – leave it alone! After about 4 minutes check one of the steaks to see what the cooked side looks like, and if it getting black grill marks it’s ready to flip. If not, wait a minute or two longer until it’s good and blackened, and flip the steak.

Rub the zucchini slices with olive oil and sprinkle with salt and pepper. Place them around the outer parts of the grill so they’re not right over the coals, and grill them until they’ve got black grill marks on either side. Pull the zucchini and steak off the grill, and let the steak rest for 5 minutes or so, then slice it into ½ inch wide strips. Serve it all up and enjoy!

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From Dish Nicole:

What’s better than a springtime BBQ with loads of food, friends and wine?? Not a whole heck of a lot in my book. My most recent excuse to have a barbeque/dinner party was to say farewell to a dear friend. Tim is leaving this lovely city to head to the west coast and I wanted to honor him with a proper meal before he goes. San Francisco is definitely one of the bigger culinary hubs in the world, but for tonight, SF ain’t got nothing on me. I decided to make grilled lamb meatballs with yogurt sauce and left out the wheat from Tim’s portion because he doesn’t eat gluten.


For the meatballs you will need:
1 lb ground lamb
2tbs dried bulgur wheat (soak in 1 cup water until soft) and drain
2 garlic cloves minced
1 small onion grated
1tsp salt
1/2tsp pepper
1 egg
1tsp ground cumin
1tsp paprika
2tbs chopped parsley
2tbs chopped cilantro
2tbs olive oil

Before preparing the meatballs, I suggest making the yogurt sauce and letting it cool in the fridge while you do the rest. Many of the same ingredients are used in the sauce so it makes your prepping easier:

1c Greek yogurt
1 cucumber, peeled and diced
Generous pinch of chopped parsley and cilantro
½ tsp cumin
1 or 2 cloves minced garlic (optional but I think garlic enhances EVERYTHING)
Salt to taste
Mix all of the sauce ingredients together and set aside.

For the meatball portion of the meal, mix all the ingredients together, except the oil, using your hands. You will want to have a large plate handy so you can start forming the patties into flattened meatballs. If you are grilling, use skewers to make the grilling easier. Once the meatballs are skewered, brush with olive oil. (You can also place the meatballs in a casserole dish and bake.) Preheat your grill to high and cook each skewer 4 to 5 minutes on each side. Mmmm time to eat. Both the gluten and gluten free meatballs came out great.

They say food brings people together, but I am just hoping this meal is at least worth a visit to SF and a spot on Tim’s couch. We will miss you Tim, good luck- xo

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From Dish Danielle:

I know I’d heard of people grilling pizza’s before, so I’m not sure what took me so long to jump on the BBQ bandwagon. I had the pleasure of spending a long weekend out in Cape Cod with my best girl and seriously culinarily inclined Aunt Kathryn this summer. She taught Nikki & I a thing or two, and the world of fabulous grilled pizza’s was one of them.

(sidenote: I know that by the time this post comes out, summer will technically be over, BUT. Sept & Oct are amazing times to be grilling outside in NYC.)

Dough Ingredients:
1.5 cups warm water
1 package fast-rising yeast
1 tbsp sugar
2 cups bread flour
2 cups whole wheat flour
2 tbsp extra virgin olive oil
1/2 tsp or so of kosher salt
parchment paper

Pulse the first three ingredients twice in decent sized food processor. Add remaining ingredients and let run for 30 seconds after ball forms. Remove and place in well-oiled bowl. Cover with saran – allow to rise for 3-4 hours.

Now you’ve got some time to plan what you want ON your pizza’s. This recipe will yield 4 crusts, so you better invite some folks over. The day I made them I went simple: 2 Margherita’s (basic marinara & mozz), 1 White pie with pesto (basil pesto, ricotta & mozz), and another with Roasted Veggies right off the grill (basic marinara, mozz, fennel, peppers, red onions). Fresh herbs to top are also a must in my cookbook…



Get your BBQ grill going on HIGH, as hot as you can get that mofo.


Once your dough has risen, toss it onto a well-floured surface. Cut dough glob in half, and then half again so you have 4 smaller balls of dough. Roll out 4 crusts sprinkling the dough and your work surface with flour as needed. Pull out large sheet tray and oil the hell out of it. Once the first crust is rolled, oil the top surface, (I used one of those handy cooking brushes) and lay it on your oiled tray. Cover it with a sheet of parchment—oil the hell out of that, and continue until you’ve stacked your 4 crusts and you’re ready to hit the grill.

This will be a quick process if your grill is super hot, so stay right there. Pick up the top crust carefully and toss it onto the grill. Do two at once if you can. Have a pair of tongs and a large metal spatula handy. They will immediately crisp up on the bottom, so check it after 45 seconds to gauge how much longer they will take. (the grill I was working on was top notch so this literally took 60 seconds, tops). Once they’re a touch underdone, flip and repeat on second side. Crust will puff & bubble from the heat. You may want to cover grill if it’s not piping hot to speed up the process and ensure those lovely grill marks on the dough.

Grill the remaining crusts, then pull them off and quickly dress with chosen toppings. Once they’re ready, set back on a covered grill for about a minute (or until cheese melts).

Voila! You will wow your friends. I promise.

*Note: you can also make dough, let it rise, and wrap it tightly in saran and store in fridge for use the following day.

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This cycle’s Spicy Side of Meatball is Adam, aka Cusp, aka the Brew-Ru: a man who waxes philosophical about everything from T-shirts to grilling. Currently living in Northern California, he can train your dog to chase geese off your property, clean your house using only environmentally friendly products, and soon, he’ll be able to litigate your ass to the edge of the galaxy. He’s also Dish Rachelle’s former roommate. Check out his blog for some beer pairings.

Ah, Spring! When young men’s fancies turn all tangy and sweet! The weather warms; the birds and buds appear; work and homework are no longer an option because the brain is aflutter with possibilities only the springtime brings. For some men, there is the content assuredness of one who has already Found what he is Looking For, but for so many of us the return of spring means only a return to Toil, and Disappointment – and perhaps Glory.

The perfect Barbecue Sauce is not jealous, its charms are as beguiling in a marinade as they are bewitching in a condiment. It shines on the grill, brushed on bubbling baby-backs, and as a simmering medium for your roasted and pulled Boston Butt. You secretly want to find a way to make it into icing for your birthday cake. What follows herein is the first step on a journey into a larger world. If you have never made your own Barbeque Sauce (always capitalize “Barbeque Sauce”) it may be a revelation; if you are a seasoned griller it will seem tame – ultimately, like all professions of faith, it is only one delicious glimpse of the infinite.

Ingredients:

5-8 decent sized cloves of garlic, peeled and chopped
3 large white or yellow onions, peeled; cut them into halves or quarters lengthwise, then into 1/4″ slices
1 tablespoon butter or olive oil
1 large (28oz) can of tomato puree or unseasoned sauce
2/3 cup concentrated lemon juice
1/2 cup apple cider vinegar
1 bottle (6ish oz) Worcestershire sauce
1/2 tsp salt
1/2 tsp cayenne pepper
2 Tbsp mustard
1/2 cup brown sugar, packed

In a skillet, sauté chopped onions and garlic in melted butter or olive oil until tender. Remove from skillet and place in a slow cooker. Add all the other ingredients. Turn it on Low for up to ten hours. Let it cook, uncovered, until it is as viscous as you wish, being sure to stir every so often to forestall that ring from forming inside your slow cooker. Remember, your slow cooker is a Temple for the Barbeque Sauce. When it has reached your desired consistency, cover it and let it be. If you can give it a night to rest, that goes over pretty well, and it will keep in the fridge for… probably for a couple of weeks? It’s pretty acidic. To that end, don’t store it in plastic or with aluminum foil.

The path to Glory has many branchings. Some of these include
– Plenty of extra cayenne
– Molasses instead of brown sugar
– Three or five brined anchovies
– Coleman’s Mustard Powder
– Diced pepper. I like Serrano, but also want to try Scotch Bonnet.

Suggestions for Service:
– Once I tried putting the sauce through the food processor when it was done, trying to achieve that smooth consistency. It didn’t really work that well, and I don’t recommend it.
– Brush just about anything with this stuff while on the grill, and garnish just as it comes off. Also have extra on the table.
– Get a side or two of pork Baby Back or Spare Ribs. Cut them up so they’ll fit in your slow cooker (this will probably mean orienting them vertically and calling on your tetris skills, or making a nifty spiral design if your slow cooker is cylindrical). Pour sauce over them until covered, turn on, walk away for a few hours. NB: Be careful removing them from the cooker – if you just grab a bone and pull, a bone is all you’ll get. They’ll be that tender.
– Get a decent size (4+ lbs) piece of pork country ribs, aka shoulder, aka Boston Butt. Rub in some cayenne, salt, pepper, and plenty of finely ground coffee. Roast it until quite rare. Let it cool and cut / pull it apart until there aren’t really any chunks left, then put it in a slow cooker, pour the sauce over it until covered, turn it on and go make this:

Ingredients:
1 large head of green cabbage
1 pineapple
1-2 cups trail mix of your choice. No M&Ms, please.
Mayonnaise
Apple Cider vinegar
Salt
Pepper

Chop the cabbage up into strips no wider that 1/3rd inch. Set aside. Trim and peel pineapple, chop coarsely, then put it in a blender / food processor just for a few seconds. It’s cool if there are chunks. Put pineapple and cabbage in a large bowl and mix. Slaw dressing is basically Mayo and vinegar, so find a proportion that works for you and grind some fresh pepper into it. Keep in mind that there will be plenty of acidic liquid provided by that pineapple. Salt optional. Combine. Mix. Reserve the trail mix until ready to serve, then mix it in too.

After the pulled pork has cooked for a day or so go get some structurally sound buns and pile them up with these two.

Everyone’s path to their own personal Barbeque Sauce is a little different. Don’t be afraid of the dark side, or Stubbs Liquid Smoke. Regular meetings with like-minded people form a vital support mechanism for those pursuing their own personal Barbeque Sauce, and will certainly help you through the inevitable moments of doubt about the role of Barbeque Sauce in the world and your life. Don’t be afraid to disagree about the nature of Barbeque Sauce, but respect the tastes of others and remember that no individual manifestation can ever fulfill all of the potential or embody all of the possibilities of Barbeque Sauce.

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