Saturday, October 11, 2008

Food

Posted on
Wednesday, June 25, 2008
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Be Brave: Go For The Grill
Grill-Roasted Garlic

  • 4 heads garlic

  • 1/4 cup extra-virgin olive oil

    • Preheat grill to medium (350F)

    Take a sharp knife and slice the top off each head of garlic about one-quarter to one-third of the way down so as to expose some of each clove.

    Place the garlic heads in the center of a double layer of heavy-duty aluminum foil about 12 by 12 square. Drizzle the heads with olive oil and turn them upside down on the foil, then bring the ends of the foil up to create a pouch. Crimp the ends tightly to seal.

    Place the pouch of garlic on the grill and roast for approximately 1 hour, or until very tender.

    Remove pouch from the grill and carefully unwrap, taking care to let steam escape. Remove garlic cloves from the heads by squeezing gently to pop them out. Use a small fork to dig out any stubborn ones.

    Garlic can be wrapped and stored in refrigerator for 2 weeks or frozen for up to 3 months.

    TIP: Spread on grilled breads or flatbread. Mix in sour cream for a roasted garlic dipping sauce for vegetables and chips. Makes about ? cup

    — Source: Napoleon’s Everyday Gourmet Grilling, recipes inspired by Chef Ted Reader

    Foil-Roasted Vegetables With Garlic And Fresh Herbs

  • 1 cup shelled fresh or frozen green peas

  • 2 cups small zucchini, halved lengthwise and sliced on the diagonal into 1-inch pieces

  • 1 cup thin asparagus, cut in 1-inch pieces

  • 16 shallots, peeled and halved

  • 12 shiitake mushrooms, stemmed and halved or quartered

  • 4 cloves garlic, thinly sliced

  • 1/4 cup cider vinegar

  • 3 tbsp extra-virgin olive oil

  • 2 tbsp chopped assorted fresh herbs(thyme, rosemary, oregano, basil, etc.)

  • Sea salt and freshly ground black pepper

    Any vegetable that can be steamed can be sealed into a foil packet and cooked alongside the meat. The principles in the following recipe will work with any combo of vegetables and seasoning.

    • Preheat grill to medium-high (450F)

    In a large bowl, toss all the ingredients together, gently but thoroughly, making sure that all the vegetables are coated with oil.

    Tear 4 (8 by 12 inch) sheets of heavy-duty aluminum foil and lay them shiny side down. Place one-quarter of the vegetables mixture on each piece, fold over, and completely seal the edges of each packet.

    Place the packets on the preheated grill and close lid. Roast for 16 to 18 minutes, turning once or twice. Sizzling sounds should be heard from inside the packets after about 10 minutes.

    Tip: Prep the packets as much as 6 to 8 hours ahead and hold them in the refrigerator until about 30 minutes before grilling.

    Tip: Aluminum foil is a necessary tool in your grilling arsenal. Buy the wide heavy-duty foil (lightweight foil can be downright dangerous around the grill). You will wrap foods before, during, and after cooking. Remember to be careful: when you seal in moisture you make steam. Always open foil packets carefully. Steam burns are particularly painful.

    — Source: Napoleon’s Everyday Gourmet Grilling, recipes inspired by Chef Ted Reader

    Cedar-Planked Salmon Topped With Tiger Shrimp

  • 1 or 2 untreated cedar planks, soaked for 4 hours or overnight

    • TOPPING

  • 1 Tbsp butter

  • 1 small red onion, chopped

  • 3 tbsp butter, melted

  • 2 Tbsp fresh chives, chopped

  • 2 Tbsp fresh dill, chopped

  • 2 tsp grated lemon zest

  • 1 Tbsp freshly squeezed lemon juice

  • 1/2 cup tiger shrimp (21 -25 per lb), finely diced

  • 1 cup panko (Japanese bread crumbs), lightly toasted

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 6 boneless skinless Atlantic salmon fillets (5to 7 oz. each)

  • 2 tbsp Seafood Seasoning

  • 12-18 whole tiger shrimp (21 to 25 per lb) peeled and deveined, tail on

  • Olive oil or additional melted butter

  • 1 tbsp Seafood Seasoning

    • TOPPING: In skillet, heat the 1 tbsp butter over medium-high heat.

    Saute the red onions for 4 to 5 minutes, stirring frequently, to soften and cook without browning. Stir in the melted butter, chives, dill, lemon zest and juice, and chopped shrimp and remove from the heat immediately The shrimp should not be cooked at this point. Add the panko crumbs, salt, and pepper, and mix well.

    Evenly space the salmon fillets on the soaked plank(s). Divide the topping among the salmon fillets, gently packing and pressing to make it adhere. Split the whole tiger shrimp lengthwise down the middle about halfway to the tail. Set 2 or 3 shrimp on the topping, depending on the size of the fillet. Fan the shrimp out and overlap slightly. Lightly brush with the oil or butter and sprinkle with the Seafood Seasoning and Rub.

    Preheat grill to high (500 degrees).

    — Source: Napoleon’s Everyday Gourmet Grilling, recipes inspired by Chef Ted Reader

    Grilled Onion

  • 1 large onion, peeled

  • 1 Tbsp. butter or margarine

  • 1 tsp. beef bouillon granules

    Hollow center of onion to a depth of 1 inch. Chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy duty foil. Cook on a covered grill over medium heat for 25 to 30 minutes or until tender. Cut into wedges. Yield: 4 servings

    • — Source: Taste of Home

    Basic Vinaigrette Marinade

  • 1 Tbsp. white balsamic vinegar

  • 2 tsp. Dijon mustard

  • 1 small garlic clove, minced

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 4 Tbsp. extra-virgin olive oil

    Combine the vinegar, mustard, garlic, salt and pepper in a small glass bowl and whisk to blend. Whisk in the olive oil slowly until the mixture is emulsified. Yields 1/2 cup.

    • — Source: Handy Mom’s Guide Grilling by Catherine Mayhew

    Mayhew’s Special Seasoning

  • 1/4 cup salt

  • 1 tsp. coarsely ground black pepper

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/2 tsp. paprika

    • Combine the salt, pepper, garlic powder, onion powder and paprika in a small bowl; mix well. Note: There is a difference between garlic powder and garlic salt. Yields about 1/2 cup.

    —

    Source: Handy Mom’s Guide Grilling by Catherine Mayhew


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