Island Teriyaki
Yield: 4 to 6 servings
A wonderfully flavorful recipe -- great for a barbecue!
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons olive oil
1 teaspoon ground ginger
1/4 teaspoon cracked pepper
2 garlic cloves, minced
1-1/2 pounds beefsteak (sirloin, London broil, etc.)
In a shallow glass baking dish, combine the soy sauce,
brown sugar, olive oil, ginger, pepper, and garlic. Add
the beef, turning until it is well coated with the
marinade. Set aside to marinate for 2 hours at room
temperature or longer in the refrigerator. Broil or
cook on a grill to desired doneness.
Shish Kebabs
Yield: 6 to 8 servings
This traditional way to prepare lamb is simple and
simply wonderful, especially if you can cook it outside
on a grill. Serve on or off the skewers with rice, a
green salad, and pita bread that has been oiled,
sprinkled with garlic, and toasted on a grill or in a
toaster oven.
3 pounds leg of lamb or shoulder, cut in 1-1/2-inch
cubes
1 cup olive oil
1/3 cup lemon juice
1/4 teaspoon crushed rosemary
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 green bell pepper, cut in 1-1/2-inch squares
1 red bell pepper, cut in 1-1/2-inch squares
1 large onion, cut in 1-1/2-inch squares
cherry tomatoes
Place the lamb in a large shallow baking dish. Combine
the olive oil, lemon juice, rosemary, garlic, salt, and
pepper. Pour over the lamb, cover, and marinate
overnight in the refrigerator, turning once or twice.
Just before serving, preheat the broiler or prepare a
fire in the barbecue. Arrange the meat and vegetables
on separate skewers. (The meat takes longer to cook
than the vegetables do.)
Broil or grill, turning and brushing with the marinade
every few minutes. The meat will be done in about 10
minutes, the vegetables in 5 to 6 minutes. Serve at
once.
John's Honey Mustard
Yield: about 2 cups
This is a "Scratch Recipe" for honey mustard, so it'll
take some practice to get just right! I hope you enjoy
altering the recipe to suit your own tastes.
3 to 4 heaping spoons of mayonnaise
1 cup mustard
1/2 cup honey
big pinch (to taste) garlic powder
pinch (to taste) garlic salt
1/2 teaspoon salt
pinch (to taste) black ground pepper
pinch (to taste) chili powder
Combine mayonnaise and mustard in a mixing bowl.
Whisk until pale yellow.
Add honey and mix until mixture turns a darker
shade. Add garlic powder, garlic salt, salt, black pepper,
and chili powder. Stir well, until thoroughly combined
Serve immediately or refrigerate for 24 hours.
Refrigerating makes the sauce a bit thicker and less
runny.
Grilled Chicken Salad with Mango Salsa
courtesy Bobby
Flay
Preparation Time: -5 minutes
Start to Finish Time: 60 minutes
Yield: 4 servings with 1-1/2 cups of salsa
4 chicken breast halves, skinned and boned
1/4 cup olive oil
3 tablespoons lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lime wedges
Mango Salsa (see below)
8 cups mixed salad greens
Garnish: fresh cilantro sprigs
Place chicken breasts in a heavy-duty zip-top plastic
bag. Combine olive oil and next three ingredients; pour
over chicken. Seal bag; marinate 30 minutes (or up to
2 hours) in refrigerator. Drain and discard marinade
(or reserve and boil to use as sauce).
Sprinkle chicken with salt and pepper. Cook, without
grill lid, over medium heat (350 to 400 degrees F) 10
to 12 minutes or until juices run clear. Serve with
fresh lime wedges, topped with Mango Salsa, over a bed
of mixed greens. Garnish with a sprig of cilantro, if
desired.
Mango Salsa
1 ripe mango, peeled and chopped (or 1-1/2 cups
chopped fresh nectarines, papaya, peaches, or pineapple)
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
1 to 2 teaspoons chopped jalapeno pepper
Combine all ingredients; cover and chill.
Grilled Chicken Paillard with Lemon and Black Pepper
and Arugula-Tomato Salad Recipe courtesy Bobby Flay
1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for
garnish
Lemon halves, for garnish
Whisk together lemon juice, shallot, olive oil and black
pepper in a large baking dish. Add the chicken, turn to
coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade,
season with salt on both sides and grill for 2 to 3
minutes per side or until golden brown and just
cooked through.
Combine arugula, tomatoes and onions in a large bowl,
toss with the vinegar and oil and season with salt and
pepper, to taste. Place each paillard on a large plate,
drizzle with extra-virgin olive oil and top with some of
the arugula-tomato salad. Garnish with lemon halves.
Ginger-Soy-Lime Marinated Shrimp Recipe courtesy
Bobby Flay
2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on
Place shallots, ginger, garlic, soy, lime juice, and sugar
in a blender and blend until smooth. Add the green
onion and oil and blend until combined. Season with
black pepper, to taste. Place shrimp in a large bowl,
pour the marinade over, and let marinate at room
temperature for 20 minutes.
Preheat a grill to high. Remove shrimp from the
marinade and grill for 1 1/2 to 2 minutes per side.
Serve on brown paper bags, if desired.
Grilled Pizza with Hot Sausage, Grilled Peppers and
Onions and Oregano Ricotta Recipe courtesy Bobby Flay
1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch)
rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows
Preheat a grill.
Grill the sausage on both sides until golden brown and
cooked through, about 10 minutes per side. Brush
onions and peppers with the oil and season with salt
and pepper. Grill the onions and peppers until soft,
about 3 to 4 minutes per side. Remove the sausage
from the grill and slice into 1/4-inch thick slices.
Remove the onions, separate into rings, and roughly
chop. Remove the peppers and slice into 1/8-inch thick
slices.
Heat grill to high. Brush dough with olive oil, season
with salt and pepper and grill for 2 to 3 minutes or
until golden brown. Turn over and grill for 1 to 2
minutes. Remove from the grill and place on a flat
surface.
Divide the fontina cheese among the 4 pizza rounds.
Divide the sausage, onions and peppers over the cheese.
Place the pizza on the grill, close the cover and grill
until the cheese has melted, about 3 to 4 minutes. To
finish in the oven, preheat the oven to 450 degrees F.
Place the pizza on sheet pans and bake until the cheese
has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and
oregano in a small bowl and season with salt and
pepper, to taste. Remove the pizzas from the oven and
drizzle with Basil Vinaigrette. Top with dollops of the
ricotta cheese mixture and let rest for 5 minutes. Slice
and serve.
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Combine all ingredients and blend until smooth. Adjust
seasoning with salt and pepper, to taste.
Grilled Turkey Breast with Bacon, Green Tomato with
Goat Cheese-Sage Mayonnaise Recipe courtesy Bobby
Flay
1/2 turkey breast, bone in, about 4 pounds
Olive oil
Salt and coarsely ground black pepper
12 slices bacon, cut 1/2-inch thick
4 ounces soft goat cheese
4 ounces prepared mayonnaise
1 tablespoon finely chopped fresh sage leaves
12 (1-inch) thick slices country white bread, grilled
2 green tomatoes, cut into 1/4-inch thick slices
Watercress
Preheat grill to high. Brush entire breast with oil and
season well with salt and coarsely ground black pepper.
Place the breast on the grill, skin-side down, and grill
until golden brown and a crust has formed, about 4 to
5 minutes. Reduce the heat of the grill to medium,
turn the breast over, close the cover of the grill and
continue cooking until a meat thermometer inserted
into the thickest part of the breast registers 165
degrees F, about 25 to 30 minutes. Remove the breast
from the grill and let rest, loosely tented with foil, for
10 minutes. Slice the breast into 1/4-inch thick slices.
Lay the bacon, lengthwise, over the grates of the grill
and grill for approximately 2 minutes per side or until
golden brown and slightly crunchy. Remove to a plate
lined with paper towels.
Mix together the goat cheese, mayonnaise, and sage in a
small bowl. Season with salt and pepper, to taste.
Divide the mayonnaise among 4 slices of the bread and
top each with 4 slices of turkey, 2 green tomato slices,
another slice of bread, 3 slices of bacon, some of the
watercress, and top each with the remaining bread.
Grilled Corn on the Cob with Garlic Butter, Fresh
Lime and Cotija Cheese Recipe courtesy Bobby Flay
8 ears corn
4 fresh limes, quartered
Garlic butter, recipe follows
1/2 cup grated cotija cheese
2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the
corn without removing them. Remove the silks and
recover the corn with the husk. Soak in large bowl of
cold water for 30 minutes. Remove corn from water
and shake off excess. Place the corn on the grill, close
the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter.
Sprinkle with the cotija cheese and squeeze with lime.
Sprinkle with chopped chives, to garnish.
Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food
processor and process until smooth. Season with salt
and pepper. Set aside until ready to use.
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