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Archive for the ‘Grilled’ Category

These came highly recommended by one of my co-workers named Erin. I quickly made them for dinner tonight and we dove in. They are really tasty and the basil mayo adds a nice touch. Only now do I realize that I forgot the cheese. They still tasted pretty good.

The recipe seems to have left out a step. Before you marinade the mushrooms gently pop out the stems and then turn the caps upside down. Take a large spoon and gently scrap out the gills. You don’t have to remove all of them from every crack and crevice of the mushroom. Just remove the bulk of them and then give the cap a light rinse to remove any loose pieces. The gills won’t hurt you. They just taste funny.

Serves 4

Ingredients

4 large portobello mushroom caps

3/4 cup light balsamic vinaigrette

1/4 cup reduced-fat mayonnaise

2 tbsp chopped fresh basil

4 slices mozzarella cheese

4 Hy-Vee bakery onion hamburger buns, halved, toasted

Directions:

Place mushrooms in shallow dish, gill-side-up. Pour vinaigrette over mushrooms. Let marinate at room temperature 10 minutes; remove mushrooms from marinade. Discard marinade.

In a small bowl, combine mayonnaise and basil; cover and refrigerate.

Preheat grill for medium heat; brush grill grate with oil.

Grill mushrooms, turning occasionally, until tender and grill marked, about 10 minutes.

Top each mushroom with a slice of mozzarella cheese during last 2 minutes of grilling.

Spread half of each toasted bun with 1 tablespoon mayonnaise mixture. Top with grilled portobello mushroom and remaining half of bun.

From: Hy-Vee 

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Chicken and I have not had a good relationship. Typically I cook and worry that I’ll end up serving raw chicken so I overcook and wind up dishing out a chewy piece of dry meat. This buttermilk brine seems to offer something of a buffer. The fine folks at Fine Cooking call it your next “go to” chicken recipe. Serves 4. 

Ingredients

2 cups low-fat buttermilk

1 Tbs. kosher salt

Four 1-pound bone-in chicken breasts

1 Tbs. ground cinnamon

1 Tbs. ground cumin

1 Tbs. ground coriander

1 Tbs. sugar

1 Tbs. granulated garlic

1 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 tsp. ancho chile powder

1 tsp. chipotle chile powder

1 tsp. ground ginger

1 tsp. ground sage

Your favorite sauce for chicken, barbecue or otherwise (optional)

Directions

Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. Close the bag and squish the liquid around the chicken breasts. Put in the refrigerator and let sit overnight, turning the bag several times.

Combine the 11 herbs and spices in a small container with an airtight lid. You won’t use all of this mixture for this recipe, but use the extra within 6 months.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

When the grill is hot, cut off the center or back burner and adjust your heat to medium-high.

Remove the breasts from the bag and discard the brine. Pat the breasts dry and then sprinkle about a tablespoon of the rub on each breast, gently massaging the rub into the meat.

Place the chicken breasts, skin down, over the direct heat section of your grill, close the lid, and cook for 3 or 4 minutes or until nicely seared. Turn and sear the other side for 3 to 4 minutes. Move the chicken breasts to the indirect area, cut your burners to medium, and close the lid. You want to maintain about a 325°F temperature. Grill-roast for about 45 minutes or until an instant-read thermometer reads 170°F in the thickest portion of the breast. During the last 5 minutes glaze the chicken breast with your choice of sauce on the skin side only. Remove the breasts from the grill to a platter and let rest for about 5 minutes. Serve.

From: Fine Cooking

 

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When I first made it I thought I had made too much butter as I had a few tablespoons left. After pulling it out of the oven and cutting the loaf into pieces I found that some slices barely had any bleu-cheese butter on them. So if after you slather the bread with the bleu butter and you have any leftover go ahead and smear it all over the top. Or take what’s left and put it in a small bowl to spread with a knife. I also smeared it on grilled flank steak slices. Serves 8.

Ingredients:

One 12 ounce loaf of crusty French bread

1/2 cup of butter, softened

4 ounces of crumbled bleu cheese.

Directions

Cut bread loaf at 3/4 inch intervals, cutting to, but not through, the bottom of the load.

Stir together the softened butter and the cheese. I used a potato masher to mix up mine because I needed the butter to be ready before it had softened all of the way. Spread bleu butter on each side of a bread slice.

Wrap loaf in foil and place on a baking sheet.

Bake at 375 for 7 minutes of until toasted.  You may want to crisp it by removing it from the foil. Just don’t leave it in too long or you’ll have quite the mess on your hands.

Devour.

Source: unknown

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Ahhh….leave it to those fine folks at Fine Cooking to awaken my inner grill master with a vegetarian recipe. Wha???

Use a spoon to scrap out the gills from the mushrooms.

Ingredients

1 cup tightly packed fresh basil leaves

1/2 cup pitted green olives, such as manzanilla, coarsely chopped

1 Tbs. walnuts or pine nuts

1 small clove garlic, coarsely chopped

1/2 cup plus 2 tsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean

4 soft round rolls, such as Portuguese or kaiser, split in half

4 oz. fresh goat cheese, crumbled

Directions:

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.

Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.

Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

From: Fine Cooking

 

 

 

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I like this idea of “meat sushi.” It just sounds magnificent. I also like it as a option for flank steak instead of the usual grilling up a slab of meat and then slicing it into thin strips to eat. Plus, flank steak loves Asian flavors so it just has to be good.

It is also warming up outside so this is also begging for the top spot as I prepare to christen the grill for spring. Heck, I might even fire up the grill pan and serve up some indoors off the stove if it doesn’t warm up in time.

Two recipes here for a similar idea. One with flank steak…the other chicken. The link to Sesame Chicken Negimaki is at the bottom.

Ingredients–Serves 4

2 quarts water

1 tablespoon kosher salt, divided

12 small scallions, trimmed to 6-inches in length

1 pound flank steak, roughly 6 to 7 inches square

1/4 cup sake

1/4 cup mirin

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon vegetable oil

Type of fire: direct

Grill heat: high

Directions:

(If you want to serve this with some rice, I’d fire up the rice cooker or your pan of rice now.)

Bring 2 quarts of water to a boil in a medium pot over medium-high heat. Add 1/2 tablespoon of salt, then blanch scallions until just softened, about 45 seconds. Remove scallions to a bowl of ice water. Transfer scallions to paper towels to drain and pat dry.

Cut flank steak with the grain, holding a large knife at a 30-degree angle to cutting board, into 12 1/8-inch-thick slices that are 1 1/2 to 2 inches wide. Arrange slices 1 inch apart on plastic wrap, then cover with another piece of plastic wrap and pound slices until about 1/16 inch thick.

Arrange 3 beef slices side by side, overlapping slices slightly to form a 6-inch square. Sprinkle square lightly with salt, then lay 3 scallions across the meat in the direction of the grain. Tightly roll up meat around scallions and tie shut with kitchen twine at ends and where meat slices overlap. Repeat with remaining meat and scallions.

Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved. Put rolls in a small dish and pour marinade over them, turning to coat. Marinate, turning occasionally, while preparing the grill, 15 to 30 minutes.

Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill rolls, reserving marinade, until well seared on all sides, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

While the meat is resting, pour reserved marinade into a small pot. Bring to a boil over medium heat and cook until slightly thickened, 3 to 5 minutes. Cut off and discard twine from negimaki rolls. Cut eat roll into 6 1-inch slices. Arrange rolls on a plate and drizzle with sauce.

From: Grilling: Negimaki

Also: Sesame Chicken Negimaki

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This recipe gets me out of my comfort zone because I don’t like olives. It is a part taste, part texture thing for me. I try and I try but I can’t eat them unless they’re chopped up and included with a lot of other ingredients. But I might be willing to give them a try with this recipe. 

There’s also a recipe at the bottom for a nice salad to serve with the kabobs.

Ingredients

3 tablespoons McCormick® Gourmet Collection Mustard Seed, Yellow

3/4 cup dry vermouth

1/2 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons honey

1 1/2 teaspoons grated lemon peel

2 tablespoons juice from green olives

1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt

1 teaspoon minced garlic

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

2 pounds boneless beef sirloin steak, cut into 1-inch cubes

16 small cippolini onions

16 large pimiento-stuffed green olives

Mixed Greens with Mustard Vinaigrette (recipe follows)

Directions:

1. Heat large nonstick skillet on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Reserve 1 tablespoon for the Mustard Vinaigrette (recipe follows).

2. Mix remaining mustard seed, vermouth, oil, lemon juice, honey, olive juice, lemon peel, sea salt, garlic and pepper in large bowl until well blended. Reserve 1/4 cup of the marinade for brushing. Place remaining marinade in large resealable plastic bag or glass dish. Add steak; turn to coat well. Refrigerate 2 hours or longer for extra flavor.

3. Meanwhile, bring water to boil in small saucepan. Add onions; cook 5 minutes. Drain well. Cool onions slightly. Cut off top and bottom ends, then peel onions. Remove steak from marinade. Discard remaining marinade. Alternately thread steak, onions and olives onto 16 skewers.

4. Grill kabobs over medium heat 8 to 10 minutes or until steak is desired doneness, turning occasionally and brushing with reserved marinade. Serve kabobs with Mixed Greens with Mustard Vinaigrette.

 

Mixed Greens with Mustard Vinaigrette: Mix 1/3 cup lemon juice, 1/4 cup olive oil, 2 tablespoons honey, reserved 1 tablespoon crushed toasted McCormick® Gourmet Collection Yellow Mustard Seed, 1 teaspoon dry vermouth, 1/2 teaspoon McCormick® Gourmet Collection Ground Mustard and 1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt in medium bowl with wire whisk until well blended. Set aside. Toss 8 cups mixed greens, 1 small red onion, thinly sliced, and 1/2 cup crumbled blue cheese in large bowl. Serve with vinaigrette.

From: McCormick Gourmet

 

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Basic BBQ Rub Recipe

Happy holidays, friends. This is a great rub recipe that offers a lot of options. First it makes the CollegeCookBook because you don’t need lots of ingredients. You just need to have the same measuring spoon or cup. So you can make a little or a lot. Just be consistent. It also allows you to experiment with different additions and subtractions quite easily.

5 parts Paprika

3 parts Chli Powder

3 parts Brown Sugar (more for ribs)

2 parts Kosher Salt

1 part each Black Pepper,Onion Powder, Cayenne Pepper

Part can be any measurement – cup, tablespoon, teaspoon

 

Remember to Experiment with other spices

From the BBQ Pitman Website

 

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