The Cook In The Family: food on the grill

Showing posts with label food on the grill. Show all posts

Showing posts with label food on the grill. Show all posts

Sunday, April 22, 2012

Grilled Eggplant with Balsamic Vinegar Dressing

Ingredients: 1 cup sherry wine vinegar 1/3 cup sugar extra virgin olive oil 4 cloves garlic, finely chopped 2 medium eggplants Preparing the eggplant: Prepare a charcoal grill with hot coals or heat a gas grill. In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned. Slice the eggplants vertically in 12 very thin slices with the skin on. Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. This can also be done in a skillet. Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic. Serves 4 to 6

Friday, October 28, 2011

Smoked Brisket

Ingredients:
1/2 cup salt
1 cup brown sugar
1 cup white sugar
1/3 cup chili powder
1/4 cup paprika
6 T black pepper
3 T onion powder
3 T garlic powder
3 T ground cumin
1 T cayenne
1 (10 to 12 pound whole, packer trim beef brisket

Preparing the brisket:
Sift all of the rub ingredients into a medium bowl and mix well. Set aside.

Trim all the hard fat from the brisket. Trim all the soft fat to 1/4-inch. Prepare a smoker or a grill, following manufacturers directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat for about 1 hour per pound. For example, a 10 pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature. When the brisket reaches 170 to 185 degrees F, on an instant-read thermometer, in the flat part of the brisket, remove the brisket from the smoker.

Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

Serves 10 to 12

Grilled Lemon Mustard Chicken

Ingredients:
4 Meyer lemons, 2 zested and juiced and 2 halved
1 cup Dijon mustard
2 T finely chopped rosemary leaves
1 teaspoon crushed red pepper flakes
2 (3-pound) chickens, backbone removed and split in half
extra virgin olive oil
kosher salt

Preparing the chicken:
Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.

Preheat the grill to medium, clean and oil the grill. Season the chicken lightly with salt and arrange gently on the grill, and develop crosshatch grill marks. If there are flare-ups, move the chicken out of the way. Put the lemon halves, cut side down, on the grill also and do not disturb until they look brown and caramelized.

Once the chicken has started to get brown and crispy and has developed grill marks in one direction, rotate the chicken a quarter turn in the other direction. The chicken should cook on the skin side for 10 to 12 minutes and then get turned over and cooked for the same amount of time. If there is any of the mustard mixture left over, the remainder can be used to paint the skin of the chicken once the chicken has been turned over. (If you are using the remainder of the mustard mix, be sure to give it plenty of time to cook again as it will have touched raw chicken. If not sure, skip this step.)

During the cooking time, close the grill to allow the heat to cook from all directions. If grilling indoors, the chicken can be transferred to a preheated 375 degree F oven to finish cooking once the grill marks have been established.

The chicken is done when the juices run clear when the pricked in the thickest part of the thigh. Remove the chicken from the grill to a serving platter and serve with the grilled lemon halves. Squeeze the grilled lemon over the chicken before eating.

Serves 4 to 6

Grilled Potatoes And Onions

Ingredients:
4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
1 red onion, peeled and cut into 1/2-inch rounds
1 sprig rosemary, leaves finely chopped
2 cloves garlic, smashed
pinch of crushed red pepper flakes
kosher salt
extra virgin olive oil

Preparing the potatoes and onions:
Preheat the grill, clean and oil.

In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible.

Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed grill marks, rotate them a quarter turn to create a crosshatch pattern. Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.

Remove from the grill and serve hot or at room temperature.

Serves 4

Friday, August 19, 2011

Grilled Japanese Pork Chops

Ingredients:
1/4 cup red miso
1 T sake
1 T mirin
2 teaspoons red yuzu kosho
1/4 cup finely chopped scallions (white and green parts)
1 T plus 1 teaspoon sesame oil
4 bone-in pork chops (about 1 1/2 pounds)

Preparing the pork chops:
Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.

Preheat a grill to a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Cut into pork chops to see if they're done. Let the pork chops rest for about 2 minutes and serve.

Serves 4

Saturday, August 6, 2011

Grilled Butterflied Leg of Lamb

7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Ingredients for the herb rub:
8 garlic cloves
3 T chopped fresh thyme leaves
2 T chopped fresh rosemary leaves
2 T chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 T coarse salt
3 T olive oil

Preparing the lamb:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125 degrees F for medium-rare.

Cut lemons in half and grill.

Alternatively, roast lamb in a roasting pan in middle of a 425 degrees F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 degrees F for medium-rare.

Transfer lamb to a cutting board. Squeeze roasted lemon juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board.

Tuesday, July 19, 2011

Grilled Potato Wedges

Ingredients:
4 large Russet potatoes, cut into wedges and par-cooked
canola oil, for brushing
kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 T Dijon mustard
2 T sherry vinegar
juice from 2 grilled lemons
1/4 cup extra virgin olive oil, plus more for garnish
2 T smoked paprika
flatleaf parsley leaves, for garnish

Preparing the potato wedges:
Preheat a charcoal or gas grill to high heat.

Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.

While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.

Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.

Serves 4 to 6

Sunday, July 17, 2011

Grilling Pizzas

Place a pizza stone on the grill and a piece of pecan wood on or a smoker box of water-soaked wood chips (applewood works well, too) on the grill. Heat grill for 5 minutes on low. Turn heat up to medium for 5 minutes and then test pizza stone with a drop of water. If it sizzles, then the grill is ready for the pizza. If the drop of water doesn't sizzle, turn heat up to high for 5 minutes. When ready to put pizza on the stone, turn the grill down to medium again. Calibrating the heat is tricky -- If the stone is too hot, then lower the overall cooking time (check after 2 to 3 minutes) and watch the pizzas carefully throughout cooking.

After placing the pizza on the pizza stone, close the top and grill for 3 to 5 minutes. With tongs (have a long spatula ready if the pizza sticks to the stone), shift the pizza around and grill for another 3 to 5 minutes. Watch carefully. When pizza is done, remove and let rest for a couple of minutes before cutting.

Ingredients:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant T honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

cornmeal for the pizza peel

* * * * * *

Ingredients for topping the pizzas (use all or in any combination you wish):
extra virgin olive oil
mozzarella cheese
fontina cheese
pecorino-romano
parmesan-reggiano
Italian fontina
prosciutto
arugula
basil leaves, hand-torn
marinara sauce
eggs

Preparing the dough:
Combine the yeast and warm water in the bread machine pan. Let rest for 5 minutes.

Sift the flour over the yeast mixture. Add the salt, pepper and honey. Turn the bread machine on the dough/pasta cycle. When the machine has mixed and kneaded the dough and proofed to double in size, or after it's mixed and kneaded, remove to a lightly oiled bowl, cover with oiled plastic wrap and let rest in a warm place for about 1 1/2 hours or until doubled in volume.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

If dough isn't being used immediately, divide it up and place in oiled ziplock bags or Saran Wrap and refrigerate or freeze until ready to use.

If using immediately, press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, one at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

When ready to bake, roll out a disc of dough to about a 6 inch circle. Sprinkle the top of a pizza peel with coarse-ground cornmeal and lay the dough on top. Brush the top of the dough with olive oil before layering on toppings to create a barrier that will help to prevent the crust from getting soggy. Next, spread a thin layer of marinara sauce over the pizza, arugula and basil mixed, shredded cheeses, prosciutto and grate pecorino-romano and/or parmesan-reggiano over the top. If using eggs, break them into a bowl and wait until the pizza is placed on the pizza stone on the grill before putting the raw eggs onto the top of the pizza.

When pizza is cooked, remove from the grill and let rest for a couple of minutes before cutting.

Makes 4 6-inch pizzas

Monday, June 27, 2011

Grilled Brined Pork Chops With Parmesan Polenta

The pork chops should be brined for 3 days.

Ingredients for the brine:
1/2 cup salt, or to taste
1/3 cup sugar
2 T fennel seed
2 T coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone- in pork rib chops
1 T wild fennel pollen

* * * * * *

Ingredients for the polenta:
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
salt
1 cup long cooking polenta
1/2 cup grated parmigian
1/4 cup mascarpone cheese

Preparing the brine:
In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.

* * * * * *

Preparing the pork chops:
Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.

Serves 4

* * * * * *

Preparing the polenta:
In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick, to loosen it up.

When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigian and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.

To reheat, add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

Summer Corn Salad

Ingredients:
4 ears fresh corn
2 heads Belgian endive
2 T olive oil
salt and freshly ground black pepper
1 (3-ounce) bunch cilantro, leaves only
1/2 small red onion, thinly sliced
1/4 cup crumbled feta
1/2 lime, juiced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste

Preparing the salad:
Preheat a grill.

Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste. Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn.

Meanwhile, in a medium serving bowl, combine all the remaining ingredients.

Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into 1/4-inch pieces and add to the bowl. Cut the kernels off the cobs and discard the cobs. Add the kernels to the bowl and stir to combine. Taste for seasoning and adjust, if needed. Serve warm or room temperature.

Serves 4

Friday, June 10, 2011

Lobster Quesadillas

These quesadillas can be baked in the oven or placed on a grill.

Ingredients:
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 T Sriracha (Thai hot sauce)
1 lime, juiced
2 T canola or extra virgin olive oil

Preparing the lobster quesadillas:
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

Makes 10 quesadillas

Grilled Shrimp Wrapped In Bacon

Ingredients:
16 (10-inch) wooden skewers
2 T butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds)
4 slices bacon

Preparing the shrimp:
Preheat grill to medium.

Soak skewers in water for at least one hour.

In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool.

Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in one straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

Serves 4

Grilled Fruits With Yogurt-Honey Dressing

Ingredients:
1 pineapple, cored and sliced into 8 rings
2 plums, cored and each cut into 8 wedges
vegetable oil, for brushing fruit
3/4 cup plain Greek yogurt
1/4 cup honey
1 T finely chopped mint leaves
1/4 cup pine nuts, toasted

Preparing grilled fruit and dressing:
Preheat grill to medium.

Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate.

Whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

Serves 4

Grilled Figs With Goat Cheese And Prosciutto

Ingredients:
6 black mission figs, cut in half
1/2 cup balsamic vinegar, plus extra for dressing
crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
extra virgin olive oil
2 cups baby arugula
1/2 cup parmigiano-reggiano, shaved with a vegetable peeler
kosher salt

Preparing the figs:
Preheat the grill and run an oiled cloth over over the grate.

Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.

Put the figs on a cooler spot of the preheated grill. Grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.

While the figs are grilling, in a large bowl, toss the arugula with a little extra virgin olive oil, some balsamic vinegar and the parmigiano-reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.

Serves 4

Grilled Potatoes And Onions

Ingredients:
4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
1 red onion, peeled and cut into 1/2-inch rounds
1 sprig rosemary, leaves finely chopped
2 cloves garlic, smashed
pinch crushed red pepper flakes
kosher salt
extra virgin olive oil

Preparing the potatoes and onions:
Preheat the grill, run an oiled towel over the grill.

In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Keep the onions together in rounds (they will fall apart while grilling but try and keep them together as long as possible).

Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed grill marks, rotate them a quarter turn to create a crosshatch pattern. Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.

Remove from the grill and serve hot or at room temperature.

Serves 4

Grilled Mustard-Lemon Chicken

Ingredients:
4 Meyer lemons, 2 zested and juiced and 2 halved
1 cup Dijon mustard
2 T finely chopped rosemary leaves
1 teaspoon crushed red pepper flakes
2 (3-pound) chickens, backbone removed and split in 1/2
extra virgin olive oil
kosher salt

Preparing the chicken:
Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.

Preheat the grill to medium; the chicken should cook on the grill as long as possible without burning to develop crispy skin. Run an oiled towel over a cleaned grill.

Season the chicken lightly with salt and arrange gently on the grill. If there are flare-ups, move the chicken out of the way. Put the lemon halves, cut side down, on the grill also and do not disturb until they look brown and caramelized.

Once the chicken has started to get brown and crispy and has developed grill marks in one direction, rotate the chicken a quarter turn in the other direction. The chicken should cook on the skin side for 10 to 12 minutes and then get turned over and cooked for the same amount of time. If there is any of the mustard mixture left over, the remainder can be used to paint the skin of the chicken once the chicken has been turned over. (If you are using the remainder of the mustard mix, be sure to give it plenty of time to cook again as it will have touched raw chicken. If not sure, skip this step.)

During the cooking time, close the grill to allow the heat to cook from all directions. If grilling indoors, the chicken can be transferred to a preheated 375 degree F oven to finish cooking once the grill marks have been established.

The chicken is done when the juices run clear when the pricked in the thickest part of the thigh. Remove the chicken from the grill to a serving platter and serve with the grilled lemon halves. Squeeze the grilled lemon over the chicken before eating.

Serves 4

Tuesday, May 31, 2011

Shashleek With Tzatziki

Ingredients for the shashleek:
1 leg of lamb, boned and trimmed
2 large onions
sprinkle of fresh mint and rosemary, mixed well
salt
lemon wedges, for serving

* * * * * *

Ingedients for the tzatziki:
16 ounce Greek yogurt
10 cloves garlic, minced
1 to 2 cucumbers, shredded
chopped fresh dill, to taste
sugar, to taste

Preparing the shashleek:
Cut the lamb into 1-inch chunks with a minimum of fat.

Puree the onions in a food processor and transfer to a large bowl. Add the mint, rosemary, salt, and lamb cubes; toss to coat. Cover the bowl with plastic wrap, refrigerate and let marinate for 1 to 3 days.

Remove the lamb from the marinade; discard the marinade and weigh the lamb cubes out in 7-ounce portions. Thread lamb on skewers. Skewers can be prepared ahead of time and refrigerated.

To cook, heat a charcoal grill to high. Dust the skewers with salt, and grill to order. Before serving squirt lemon juice over them.

* * * * *

Preparing the tzatziki:
Combine thick Greek yogurt and mix in lots of minced garlic, shredded cucumber, and dill.

Can be adjusted to taste, with sprinkles of sugar (it cuts the sharpness of the garlic).

Monday, April 4, 2011

Monkfish En Brochette

Ingredients:
1 pound of monkfish, cut into cubes
1 T herbes de Provence
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup white wine
salt and freshly ground black pepper
2 lemons, 1 cut in thin slices, 1 cut into wedges

Preparing the monkfish:
Soak wooden skewers at least one hour before grilling.

Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the cubes of monkfish in a bowl, and refrigerate to marinate at least an hour.

Preheat a grill. Season the fish with salt and pepper. Place 3 cubes on each skewer, with a thin slice of lemon in between each cube.

Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

Grilled Balsamic Chicken & Figs

Serve this with French Potato Salad.

Ingredients:
2 boneless, skinless chicken breasts
2 cloves garlic, chopped
1/2 cup balsamic vinegar
1/2 cup olive oil
salt and freshly ground black pepper
4 fresh figs, halved

Preparing the chicken and fig brochettes:
Cut the chicken into 1-inch cubes and put them in a bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again.

Soak wooden skewers in water for at least one hour.

Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
Grill on both sides until the chicken in fully cooked, about 10 minutes.

Makes 8 skewers

Sunday, February 20, 2011

Aggie's Buttered Porterhouse Steak

Ingredients:
2 T unsalted butter, plus 8 additional T, softened
1 cup minced shallots
coarse sea salt
2 teaspoons green peppercorns
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice, plus a "few grates" lemon zest
2 T Worcestershire sauce
freshly ground black pepper
2 T freshly chopped parsley leaves
2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick

Preparing the butter:
In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.

Roll the butter into a cylinder, like cookie dough, in plastic wrap or parchment pepper and refrigerate until ready to use.

* * * * * *

Preparing the steak:
Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to "blot" any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat "cap" and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the butter into 1/2-inch rounds and set aside.

Testing for doneness:
The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for "carry over" cooking and the "finishing" touch of running the steak under the broiler.

For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.

Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.

Serves 2 to 4

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