Enough recipes.
Time for some action...
Heres mine on the grill.
Plated with Wifey's Jalapeno Mac and cheese.
Aftermath...
Looks good! 
Grilling Time!!!
- Thread starter Lick
- Start date
Looks good! Ahhhhhhhhhhhhhh yeahhh!
We lookin like home cookin
THIS is relevant to my interests..
We lookin like home cookin
THIS is relevant to my interests..
Enough recipes.
Time for some action...
Heres mine on the grill.
Plated with Wifey's Jalapeno Mac and cheese.
Aftermath...
Hope you didn't ruin a good steak cooking it well done
Tomorrow, Saturday, Sunday & Monday Bruh!
Pecan Cold-Smoked Strip Steaks with Carolina BBQ Sauce and Green Tomato Grits
RECIPE INGREDIENTS for the Marinade and BBQ Sauce:
1 1/2 cups water
1 1/2 cups apple cider vinegar
6 tablespoons brown sugar
2/3 cup tomato ketchup
1 tablespoon dried red pepper flakes
2 teaspoons minced garlic
1 teaspoon dried sassafras
2 tablespoons bourbon
1 tablespoon sugar
1 tablespoon salt
2 teaspoons freshly cracked black pepper
For the Steaks:
6 boneless strip steaks, 10 to 12 ounces each
For the Green Tomato Grits:
5 green tomatoes, sliced
2 cups heavy cream
2 garlic cloves
1 wild onion or scallion, chopped
1 cup medium-ground hominy grits or polenta
DIRECTIONS FOR THE STEAKS: Thoroughly mix together all the marinade ingredients in a large shallow dish or bowl. Add the steaks and turn to cover with the marinade. Cover the dish and refrigerate for 10 to 12 hours, turning every 2 hours or so to marinate evenly.
Prepare the smoker by building a small fire with charcoal and an electric starter element. Soak some pecan shells and/or pecan wood chips in water. Fill the water tray of the smoker with ice cubes, and when the coals are a uniform gray color (after about 30 minutes), place the soaked pecan shells or chips on the coals. Set the grill rack at its highest position and add the marinated steaks (reserving the marinade). Cover the smoker, sealing all but one small vent. Replenish the charcoal and soaked pecan shells or wood chips as necessary and continue to smoke the steaks for 2 to 3 hours, keeping the temperature at around 90 to 100 degrees F.
Prepare the grill (or, alternatively, the steaks can be broiled). If grilling, soak some hickory wood chips in water and add to the charcoal just before you are ready to grill. Add some soaked pecan shells or wood chips to the grill. Remove the steaks from the smoker and finish on the grill to the desired doneness.
FOR THE MARINADE: Place all of the marinade ingredients in a saucepan and bring to boil, stirring occasionally.
FOR THE GRITS: Grill the tomato slices over the hickory wood chips. Transfer the grilled tomatoes to a blender, add the cream, garlic, and wild onion, and puree until smooth. Transfer the mixture to a heavy saucepan and bring to a boil. Add the grits and, stirring constantly, cook the mixture for 18 to 20 minutes. Season with salt and pepper and keep warm.
TO SERVE: Place the steaks on warm serving plates and pour the barbecue sauce over. Serve with grits.
Grilled Salmon
RECIPE INGREDIENTS 1 salmon filet with skin on (up to 1.5 pounds)
Marinade: equal parts of maple syrup, light soya sauce, about 1/3 cup of each fresh ground black pepper.
DIRECTIONS Marinade the salmon flesh side down in a 8x13 inch pan for up to one hour, in the refrigerator. Spray a 12x16 inch BBQ grilling pan (the type with holes in it)with Weber brand or cooking spray specifically "for grilling". Heat the grill on high with the oiled pan on the BBQ grates and hood closed for about 10 minutes or to 450F.
Carefully slide the salmon SKIN SIDE DOWN onto the heated BBQ pan. Generously season with fresh ground black pepper. You will not be flipping the salmon.
CLOSE THE HOOD and open only to gently release salmon skin from sticking to pan a few times during cooking. Cook for about 5-7 minutes, depending on how thick the salmon is and desired doneness.
RECIPE INGREDIENTS 1 salmon filet with skin on (up to 1.5 pounds)
Marinade: equal parts of maple syrup, light soya sauce, about 1/3 cup of each fresh ground black pepper.
DIRECTIONS Marinade the salmon flesh side down in a 8x13 inch pan for up to one hour, in the refrigerator. Spray a 12x16 inch BBQ grilling pan (the type with holes in it)with Weber brand or cooking spray specifically "for grilling". Heat the grill on high with the oiled pan on the BBQ grates and hood closed for about 10 minutes or to 450F.
Carefully slide the salmon SKIN SIDE DOWN onto the heated BBQ pan. Generously season with fresh ground black pepper. You will not be flipping the salmon.
CLOSE THE HOOD and open only to gently release salmon skin from sticking to pan a few times during cooking. Cook for about 5-7 minutes, depending on how thick the salmon is and desired doneness.
Grilled Whole Snapper
Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the bread crumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill. Just be sure it's impeccably clean, and turn the fish carefully so you don't lose the crust.
RECIPE INGREDIENTS 2 1 1/4 to 1 1/2-pound whole red snappers, cleaned and scaled
1 teaspoon salt
2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon dry bread crumbs
lemon wedges, for serving
DIRECTIONS Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the bread crumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill. Just be sure it's impeccably clean, and turn the fish carefully so you don't lose the crust.
RECIPE INGREDIENTS 2 1 1/4 to 1 1/2-pound whole red snappers, cleaned and scaled
1 teaspoon salt
2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon dry bread crumbs
lemon wedges, for serving
DIRECTIONS Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
Grilled Whole Fish on Banana Leaf
RECIPE INGREDIENTS 1 whole fish
sea salt & pepper
a handful of fresh herbs (I used Thai basil and cilantro)
1 tablespoon cooking oil
1-3 banana leaves (about 3x larger than your fish) or double layer of tin foil
twine
lemon wedges
DIRECTIONS: Preheat your BBQ grill on high for 15 minutes. If you are using frozen banana leaf, defrost in sink in warm water, unfold.
Clean your whole fish: Have your fishmonger scale and gut the fish for you. It’s a messy business to scale a fish in your home kitchen sink! Even though your fishmonger gutted the fish for you – here’s an important tip. The lining of the gut area is very fishy tasting and smelling. Usually, the thin membrane is still attached. Just use the tip of the knife to scrape the tough membrane lining and pull it out. Sometimes the color is white, sometimes it is pinkish. After cleaning, with sharp knife, slash fish diagonally 3 times per side to allow it to cook more evenly.
Season & stuff the whole fish: Season fish inside with sea salt and freshly ground pepper. Stuff with fresh herbs, stems and all. Use twine to tie the fish so that the herbs don’t fall out during grilling. Brush both sides of fish with cooking oil. Season outside with sea salt and pepper.
Grill: When the grill is hot, lay the banana leaf on the grate and gently place fish in the middle of the leaf. You can use multiple layers if you want. The leaf will curl and char into a wonderfully smoky brown color. Grill 6-10 minutes then carefully flip fish with a large spatula and grill another 6-10 minutes. My 1.5 pound fish took about 8 minutes per side. Check doneness by checking the thickest part of the fish meat should separate easily and be flaky. Serve with lemon wedges.
RECIPE INGREDIENTS 1 whole fish
sea salt & pepper
a handful of fresh herbs (I used Thai basil and cilantro)
1 tablespoon cooking oil
1-3 banana leaves (about 3x larger than your fish) or double layer of tin foil
twine
lemon wedges
DIRECTIONS: Preheat your BBQ grill on high for 15 minutes. If you are using frozen banana leaf, defrost in sink in warm water, unfold.
Clean your whole fish: Have your fishmonger scale and gut the fish for you. It’s a messy business to scale a fish in your home kitchen sink! Even though your fishmonger gutted the fish for you – here’s an important tip. The lining of the gut area is very fishy tasting and smelling. Usually, the thin membrane is still attached. Just use the tip of the knife to scrape the tough membrane lining and pull it out. Sometimes the color is white, sometimes it is pinkish. After cleaning, with sharp knife, slash fish diagonally 3 times per side to allow it to cook more evenly.
Season & stuff the whole fish: Season fish inside with sea salt and freshly ground pepper. Stuff with fresh herbs, stems and all. Use twine to tie the fish so that the herbs don’t fall out during grilling. Brush both sides of fish with cooking oil. Season outside with sea salt and pepper.
Grill: When the grill is hot, lay the banana leaf on the grate and gently place fish in the middle of the leaf. You can use multiple layers if you want. The leaf will curl and char into a wonderfully smoky brown color. Grill 6-10 minutes then carefully flip fish with a large spatula and grill another 6-10 minutes. My 1.5 pound fish took about 8 minutes per side. Check doneness by checking the thickest part of the fish meat should separate easily and be flaky. Serve with lemon wedges.
Greek Lamb Skewers
RECIPE INGREDIENTS 1 1/2 lb. diced lean lamb
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh oregano leaves
DIRECTIONS Marinate diced lamb in combined lemon juice, oil, garlic and oregano for 1 - 12 hours.
Prepare a fire in a grill to a high heat. (For wood or charcoal barbecues, heat to glowing coals. There must be no flames.)
Thread diced lamb onto metal skewers, reserving marinade to use as a baste. Cook, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking.
RECIPE INGREDIENTS 1 1/2 lb. diced lean lamb
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh oregano leaves
DIRECTIONS Marinate diced lamb in combined lemon juice, oil, garlic and oregano for 1 - 12 hours.
Prepare a fire in a grill to a high heat. (For wood or charcoal barbecues, heat to glowing coals. There must be no flames.)
Thread diced lamb onto metal skewers, reserving marinade to use as a baste. Cook, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking.
Grilled Salmon Steaks with Mustard and Dill Sauce
RECIPE INGREDIENTS For the Salmon Steaks:
4 salmon steaks, about 1-inch thick
1/2 cup sugar
1/2 cup salt
1/2 cup minced fresh dill
Freshly ground black pepper
For the Sauce:
1 cup Dijon-style mustard
1/2 cup honey
2 tablespoons minced fresh dill
1 teaspoon vegetable oil
DIRECTIONS TO MAKE THE STEAKS: Place the salmon steaks into a glass or ceramic dish that will hold all of them, close together, in one layer. Put a tablespoon of sugar, salt, and dill on top of each of the salmon steaks and press the mixture into the salmon meat. Grind a little fresh pepper onto each steak. Then turn the steaks over and repeat the sugaring, salting, dilling, and peppering process. Cover the dish with plastic wrap and place it into the refrigerator for 24 hours.
TO MAKE THE SAUCE: Whisk all of the ingredients together in a bowl. The sauce can also be made 24 hours ahead and held in a covered container in the refrigerator.
Ready your outdoor or indoor grill for cooking, or preheat your oven broiler. Remove the salmon steaks from the marinade and grill them for 4 to 5 minutes on each side, or until they reach the degree of doneness that you like.
RECIPE INGREDIENTS For the Salmon Steaks:
4 salmon steaks, about 1-inch thick
1/2 cup sugar
1/2 cup salt
1/2 cup minced fresh dill
Freshly ground black pepper
For the Sauce:
1 cup Dijon-style mustard
1/2 cup honey
2 tablespoons minced fresh dill
1 teaspoon vegetable oil
DIRECTIONS TO MAKE THE STEAKS: Place the salmon steaks into a glass or ceramic dish that will hold all of them, close together, in one layer. Put a tablespoon of sugar, salt, and dill on top of each of the salmon steaks and press the mixture into the salmon meat. Grind a little fresh pepper onto each steak. Then turn the steaks over and repeat the sugaring, salting, dilling, and peppering process. Cover the dish with plastic wrap and place it into the refrigerator for 24 hours.
TO MAKE THE SAUCE: Whisk all of the ingredients together in a bowl. The sauce can also be made 24 hours ahead and held in a covered container in the refrigerator.
Ready your outdoor or indoor grill for cooking, or preheat your oven broiler. Remove the salmon steaks from the marinade and grill them for 4 to 5 minutes on each side, or until they reach the degree of doneness that you like.
Oriental Beef Sticks
RECIPE INGREDIENTS 1 1/2 pounds lean beef strips
1/2 cup plum sauce
2 teaspoons soy sauce
1 clove garlic, minced
1/2 teaspoon grated fresh ginger root
1/4 teaspoon minced chili
DIRECTIONS Prepare a fire in a grill to a high heat. Push beef strips onto 8-12 oiled bamboo skewers.
Combine all remaining ingredients and brush over meat. Cook skewers for 3-4 minutes each over meat. Cook skewers for 3-4 minutes each side, brushing repeatedly with the spicy sauce.
If you like to add vegetables to your skewers, make sure the pieces are the same size as the meat. Button mushrooms and summer (baby) squash can be used whole. Fruit can work well (both for its color and flavor), but it must be firm, not overripe or soft. Onion is great on a kabob. Cook for a few minutes first by simmering in water or cooking for a minute in the microwave oven.
RECIPE INGREDIENTS 1 1/2 pounds lean beef strips
1/2 cup plum sauce
2 teaspoons soy sauce
1 clove garlic, minced
1/2 teaspoon grated fresh ginger root
1/4 teaspoon minced chili
DIRECTIONS Prepare a fire in a grill to a high heat. Push beef strips onto 8-12 oiled bamboo skewers.
Combine all remaining ingredients and brush over meat. Cook skewers for 3-4 minutes each over meat. Cook skewers for 3-4 minutes each side, brushing repeatedly with the spicy sauce.
If you like to add vegetables to your skewers, make sure the pieces are the same size as the meat. Button mushrooms and summer (baby) squash can be used whole. Fruit can work well (both for its color and flavor), but it must be firm, not overripe or soft. Onion is great on a kabob. Cook for a few minutes first by simmering in water or cooking for a minute in the microwave oven.
Never that...I seared the outsides for two minutes on the hot side, Then let it go low and slow on the cool side till Medium/Medium Well.
I always use a thermostat to avoid the guesswork and poking. Next recipe coming up soon.
Man...Those steaks were so good I could have served them up on the hood of a car and still got the draws!!!
Here's some other magic I put down...Let me know if ya'll want the recipe for the Spicy red potatoes on the side.
Rosemary Garlic Marinade Recipe
Ingredients:
2 tablespoons olive oil
6 cloves garlic, finely minced
2 tablespoons rosemary, finely minced
3 ribeye steaks, each about 1 1/2 inches thick
Coarse salt and pepper
Directions: Combine oil, garlic and rosemary in a 9 x 13 baking dish and mix. Add ribeye steaks and turn to coat. Cover dish and refrigerate, let marinate, turning steaks occasionally. Let marinate for at least 1 hour or overnight. Grill steaks according to your preference.
Enough recipes.
Time for some action...
Heres mine on the grill.
Plated with Wifey's Jalapeno Mac and cheese.
Aftermath...
You son of a bitch!!!
Shit looks good!!!
Last edited:
Here ya go...I like to start them in the oven with the cut side down to get a little crispy.
Ingredients
1 clove garlic, smashed and peeled
2 pounds red potatoes, scrubbed (about 8 medium)
3 tablespoonsolive oil
¾ teaspoon kosher salt
1 teaspoon Cayenne Pepper
2 tablespoons fresh rosemary leaves (about 2 sprigs)
directions
Heat the oven (with oven rack in the middle) to 425°F. Rub a rimmed sheet pan with the smashed garlic then discard. Quarter the potatoes. On the sheet pan, toss together the potatoes, oil, salt and pepper (12 turns on pepper mill) and arrange cut-side down. Roast for 25 to 30 minutes until they are golden brown on their undersides and release easily from the pan. Sprinkle with the rosemary. Using a spatula, turn the potatoes and continue to roast until tender, 10 to 15 minutes more.
Spicy Chipotle Roasted Red Potatoes
Roasted red potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on—they add fiber and great texture.
RECIPE INGREDIENTS 1 1/2 pounds Yukon Gold or red potatoes, scrubbed (peeled, if desired) and cut into 1-inch wedges or pieces
4 teaspoons extra-virgin olive oil or canola oil
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper (see Note) or 1/2 teaspoon chili powder
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets.
DIRECTIONS Position rack in lower third of oven; preheat to 450°F.
Combine oil, paprika, salt, garlic powder and ground chipotle (or chili powder) in a large bowl. Add potatoes; toss to coat with the seasoning mixture.
Spread the potatoes evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the potatoes are tender and browned, 25 to 35 minutes.
Grilled Whole Fish with Chili Soy Dipping Sauce
Having a fish grill basket really helps keep the fish intact and all of the herbs inside the fish. The last thing you want is your precious fish break and fall through the grill grates!
RECIPE INGREDIENTS Whole fish, scaled and gutted (one 3-5 lb fish or two 1-1/2 lb fish)
cooking oil, for brushing
salt and pepper
big handful of fresh herbs
2 lemons/limes or 1 orange
3-inch section of fresh ginger, sliced thinly
3-inch section of fresh ginger, sliced thinly
additional lemon or lime wedges for the table
For the Dipping Sauce
2 tablespoons cooking oil
2-3 garlic cloves, minced
1/2 to 1 fresh chili pepper, sliced thinly (depends on your heat preference
1/2 cup soy sauce
1/2 teaspoon sugar
DIRECTIONS Pre-heat your outdoor grill. Clean the fish inside and out, and pat very dry. Cut 3-4 vertical slashes to the bone on each side of the fish. Brush the fish inside and out with cooking oil. Season the fish with salt and pepper inside and out. Stuff the fish with the fresh herbs, citrus slices and ginger slices inside the fish and tuck them inside the slashes.
Place the fish inside a fish grill basket and close the basket. Grill for 6-8 minutes on direct heat (covered) then flip the basket and grill another 6-8 minutes (covered). The fish is done when it flakes easily at the thickest part of the fish.
To make the dipping sauce, heat a small sauce pot over medium high heat. Add the cooking oil and when hot, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and let cook for another 15 seconds. Serve the sauce with lemon/lime wedges with the fish.
Having a fish grill basket really helps keep the fish intact and all of the herbs inside the fish. The last thing you want is your precious fish break and fall through the grill grates!
RECIPE INGREDIENTS Whole fish, scaled and gutted (one 3-5 lb fish or two 1-1/2 lb fish)
cooking oil, for brushing
salt and pepper
big handful of fresh herbs
2 lemons/limes or 1 orange
3-inch section of fresh ginger, sliced thinly
3-inch section of fresh ginger, sliced thinly
additional lemon or lime wedges for the table
For the Dipping Sauce
2 tablespoons cooking oil
2-3 garlic cloves, minced
1/2 to 1 fresh chili pepper, sliced thinly (depends on your heat preference
1/2 cup soy sauce
1/2 teaspoon sugar
DIRECTIONS Pre-heat your outdoor grill. Clean the fish inside and out, and pat very dry. Cut 3-4 vertical slashes to the bone on each side of the fish. Brush the fish inside and out with cooking oil. Season the fish with salt and pepper inside and out. Stuff the fish with the fresh herbs, citrus slices and ginger slices inside the fish and tuck them inside the slashes.
Place the fish inside a fish grill basket and close the basket. Grill for 6-8 minutes on direct heat (covered) then flip the basket and grill another 6-8 minutes (covered). The fish is done when it flakes easily at the thickest part of the fish.
To make the dipping sauce, heat a small sauce pot over medium high heat. Add the cooking oil and when hot, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and let cook for another 15 seconds. Serve the sauce with lemon/lime wedges with the fish.
Grilled Scallops over Mixed-Green and Herb Salad
RECIPE INGREDIENTS 1 pound sea scallops
1 tablespoon plus 1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 teaspoons sherry vinegar or red wine vinegar or white wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
3/4 cup loosely packed basil leaves, torn in half
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed mint leaves
1/4 cup chopped fresh chives or scallion tops
4 teaspoons drained capers
DIRECTIONS Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
Variations:
*Substitute grilled shrimp for the scallops. *Flaked cooked salmon would also be delicious in place of the scallops.
RECIPE INGREDIENTS 1 pound sea scallops
1 tablespoon plus 1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 teaspoons sherry vinegar or red wine vinegar or white wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
3/4 cup loosely packed basil leaves, torn in half
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed mint leaves
1/4 cup chopped fresh chives or scallion tops
4 teaspoons drained capers
DIRECTIONS Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
Variations:
*Substitute grilled shrimp for the scallops. *Flaked cooked salmon would also be delicious in place of the scallops.
Grilled Corn on the Cob with Roasted Garlic and Herbs
RECIPE INGREDIENTS 2 heads garlic
4 teaspoons extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon unsalted butter
1/4 cup chopped cilantro
1/4 cup chopped tarragon
salt and freshly ground black pepper
6 large ears of corn in the husks
DIRECTIONS Preheat the oven to 350°. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve.
RECIPE INGREDIENTS 2 heads garlic
4 teaspoons extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon unsalted butter
1/4 cup chopped cilantro
1/4 cup chopped tarragon
salt and freshly ground black pepper
6 large ears of corn in the husks
DIRECTIONS Preheat the oven to 350°. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve.
Hey Lick where is the Ebook bruh?
I need a link.
I need a link.
Grilled Rib Eyes with Mushrooms and Fish Sauce
RECIPE INGREDIENTS 2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large shallots thinly sliced
2 pounds mixed mushrooms such as cremini, oyster, and shiitake, stemmed and thinly sliced
2 tablespoons Asian fish sauce
1 0 pinch of cayenne pepper
2 tablespoons chopped tarragon
2 tablespoons snipped chives
4 rib eye steaks cut about 3/4-inch think; about 10 ounces each
salt and freshly ground black pepper
DIRECTIONS In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.
Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.
RECIPE INGREDIENTS 2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large shallots thinly sliced
2 pounds mixed mushrooms such as cremini, oyster, and shiitake, stemmed and thinly sliced
2 tablespoons Asian fish sauce
1 0 pinch of cayenne pepper
2 tablespoons chopped tarragon
2 tablespoons snipped chives
4 rib eye steaks cut about 3/4-inch think; about 10 ounces each
salt and freshly ground black pepper
DIRECTIONS In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.
Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.
Grilled Mushroom Medley Pizzas
RECIPE INGREDIENTS 1/2 pound crimini mushrooms, halved
1/2 pound shiitake mushrooms, stemmed and sliced
1/2 pound white button mushrooms, quartered
1/2 pound oyster mushrooms, cut into 1-inch pieces
1 medium onion, sliced
1 pint grape tomatoes
1/3 cup olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper, to taste
4 Flatout wraps
2 cups baby arugula
1/2 cup (about 2 ounces) freshly grated Parmesan cheese
DIRECTIONS Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with salt and freshly ground pepper.
Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary. While vegetables are grilling, assemble pizzas; grill Flatout wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.
Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
RECIPE INGREDIENTS 1/2 pound crimini mushrooms, halved
1/2 pound shiitake mushrooms, stemmed and sliced
1/2 pound white button mushrooms, quartered
1/2 pound oyster mushrooms, cut into 1-inch pieces
1 medium onion, sliced
1 pint grape tomatoes
1/3 cup olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper, to taste
4 Flatout wraps
2 cups baby arugula
1/2 cup (about 2 ounces) freshly grated Parmesan cheese
DIRECTIONS Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with salt and freshly ground pepper.
Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary. While vegetables are grilling, assemble pizzas; grill Flatout wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.
Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
Garlicky Grilled Portobello Mushrooms
RECIPE INGREDIENTS 4 large portobello mushrooms
3 tablespoons olive oil
2 tablespoons balsamic or other vinegar
4 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons chopped Italian parsley, or 2 teaspoons of your favorite dried herb blend
DIRECTIONS Wipe mushrooms with a damp towel. Carefully remove mushroom stems by popping them off, and gills, by scraping with a tablespoon, and set them aside. (You can add them to stock or use them for another recipe.)
Combine the remaining ingredients in a zippered bag or shallow baking dish. Add mushrooms and marinate for 1 hour, flipping mushrooms halfway through.
Heat a grill pan or grill over medium heat.
Remove the mushrooms from the marinade and place on the hot pan or grill, gill side down. (You can cook down the marinade to make a balsamic glaze if you like.)
Let mushrooms cook for 5 minutes and then flip so cap side is in contact with pan or grill. Let cook another 5 minutes or until the cap is pliable and cooked through. You will likely see liquid pooling in the mushroom cap, which means that the mushroom is getting cooked through. It might be as much as 15 minutes total.
Serve the mushroom whole on a bun, or sliced with lettuce, tomato and red onion in a tortilla or green leaf as a wrap.
RECIPE INGREDIENTS 4 large portobello mushrooms
3 tablespoons olive oil
2 tablespoons balsamic or other vinegar
4 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons chopped Italian parsley, or 2 teaspoons of your favorite dried herb blend
DIRECTIONS Wipe mushrooms with a damp towel. Carefully remove mushroom stems by popping them off, and gills, by scraping with a tablespoon, and set them aside. (You can add them to stock or use them for another recipe.)
Combine the remaining ingredients in a zippered bag or shallow baking dish. Add mushrooms and marinate for 1 hour, flipping mushrooms halfway through.
Heat a grill pan or grill over medium heat.
Remove the mushrooms from the marinade and place on the hot pan or grill, gill side down. (You can cook down the marinade to make a balsamic glaze if you like.)
Let mushrooms cook for 5 minutes and then flip so cap side is in contact with pan or grill. Let cook another 5 minutes or until the cap is pliable and cooked through. You will likely see liquid pooling in the mushroom cap, which means that the mushroom is getting cooked through. It might be as much as 15 minutes total.
Serve the mushroom whole on a bun, or sliced with lettuce, tomato and red onion in a tortilla or green leaf as a wrap.
Grilled Steaks with Bacon, Mushroom and Bourbon Sauce
RECIPE INGREDIENTS 6 thickly-sliced bacon strips, chopped
4 tablespoons (1/2 stick) unsalted butter
1 1/2 pounds white mushrooms, thickly sliced
5 garlic cloves, peeled, finely chopped
2 teaspoons unbleached all-purpose flour
1/3 cup bourbon
2/3 cup canned reduced-sodium chicken broth
1/3 cup heavy cream
3 tablespoons chopped fresh italian parsley (optional)
Three 1 1/2-inch-thick New York strip steaks (about 2 1/2 pounds total)
DIRECTIONS Heat heavy large saute pan over medium heat. Add bacon and saute until almost crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Discard drippings (do not clean skillet).
Melt butter in same saute pan over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Cover and cook until mushrooms render juices, stirring occasionally, about 6 minutes. Stir garlic and reserved bacon into mushrooms. Increase heat to high and simmer uncovered until liquid evaporates and mushrooms begin to brown, stirring occasionally, about 4 minutes. Sprinkle flour over mushrooms; stir until flour dissolves. Add bourbon and simmer uncovered until most of bourbon has evaporated, about 2 minutes. Stir in broth and cream. Season sauce generously with pepper. Simmer until sauce thickens slightly, stirring often, about 2 minutes. Season sauce to taste with salt and pepper. Stir in Italian parsley if desired (optional).
DO-AHEAD TIP: Sauce can be prepared up to 1 hour ahead. Rewarm over low heat before using.
Meanwhile, prepare barbecue (medium-high heat) and position rack about 6 inches above heat source. Arrange steaks on rack. Cover and grill to desired doneness, turning once, about 4 minutes per side for medium-rare.
Let steaks rest 5 minutes on cutting board. Cut steaks across grain and at slight angle into 1/2-inch-thick slices. Arrange slices on warm plates. Season with salt and pepper. Spoon mushroom mixture over steak and serve.
RECIPE INGREDIENTS 6 thickly-sliced bacon strips, chopped
4 tablespoons (1/2 stick) unsalted butter
1 1/2 pounds white mushrooms, thickly sliced
5 garlic cloves, peeled, finely chopped
2 teaspoons unbleached all-purpose flour
1/3 cup bourbon
2/3 cup canned reduced-sodium chicken broth
1/3 cup heavy cream
3 tablespoons chopped fresh italian parsley (optional)
Three 1 1/2-inch-thick New York strip steaks (about 2 1/2 pounds total)
DIRECTIONS Heat heavy large saute pan over medium heat. Add bacon and saute until almost crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Discard drippings (do not clean skillet).
Melt butter in same saute pan over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Cover and cook until mushrooms render juices, stirring occasionally, about 6 minutes. Stir garlic and reserved bacon into mushrooms. Increase heat to high and simmer uncovered until liquid evaporates and mushrooms begin to brown, stirring occasionally, about 4 minutes. Sprinkle flour over mushrooms; stir until flour dissolves. Add bourbon and simmer uncovered until most of bourbon has evaporated, about 2 minutes. Stir in broth and cream. Season sauce generously with pepper. Simmer until sauce thickens slightly, stirring often, about 2 minutes. Season sauce to taste with salt and pepper. Stir in Italian parsley if desired (optional).
DO-AHEAD TIP: Sauce can be prepared up to 1 hour ahead. Rewarm over low heat before using.
Meanwhile, prepare barbecue (medium-high heat) and position rack about 6 inches above heat source. Arrange steaks on rack. Cover and grill to desired doneness, turning once, about 4 minutes per side for medium-rare.
Let steaks rest 5 minutes on cutting board. Cut steaks across grain and at slight angle into 1/2-inch-thick slices. Arrange slices on warm plates. Season with salt and pepper. Spoon mushroom mixture over steak and serve.
