Archive for the 'grilled' Category

08
Dec
08

Bourbon Barbecued Shrimp, Cheese Grits and Collard Greens

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02
Dec
08

Steak Diablo with Rice, Roasted Peppers and Guacamole

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Steak Diablo from Real Simple

This spicy steak recipe marinated in roasted garlic salsa is supposed to use skirt steak or hanger steak.  Because Lund’s had neither (big shocker), I used sirloin.  The steak turned out well with the marinade.  I made sauce from the marinade once I took the meat out.  I brought the marinade to a boil in a saucepan and cooked it down for about 10 minutes and added about a tablespoon of soy sauce.  This made a nice smoky sauce to top the steak and rice.

steakdiablomarinade1

For the peppers, I cut red, yellow and orange bell peppers into wide slices and tossed them with olive oil and Lawry’s seasoned salt.  They went on the grill at the same time as the meat and that was the perfect amount of time, about 10 minutes, turning once.

steakdiablogrill

The guacamole was mighty tasty if I do say so myself.  I used one avocado, 1/2 yellow heirloom tomato finely diced, one small minced garlic clove, a couple tablespoons finely minced onion, a couple tablespoons Sadie’s salsa, a squeeze of lime and a dash of salt.

peppers

15
Nov
08

Addendum: Peanut-Coconut Sauce for Nyonya Shrimp

Tried something new with the leftovers.  Heated up some peanut butter with light coconut milk and mixed it together, poured this on the nyonya shrimp and reheated it.  Squeezed a lime on top… would have also been good with some crushed peanuts.  Good stuff!  Very rich and filling.  And as my friend Alayne would say, “probably not diet food.”  There went the workout.

14
Nov
08

Nyonya Grilled Shrimp with Coconut Sauce

shrimpnyonyadone

Nyonya Grilled Shrimp with Coconut Sauce

This Food and Wine recipe uses a lot of spices I use very infrequently, such as turmeric, coriander, cloves and curry.  I wasn’t sure how it would come out and didn’t want any of those spices to overwhelm the flavor.

shrimpmarinating

When it was ready, I was really happy with how the flavors came together.  Although the sauce is called coconut sauce, the garlic, jalapenos and lime came out the most noticeably with the coconut as a faint mellowing influence.  It tasted great, though.

saucesauteeing

The shrimp marinade left them with just a touch of curry flavor.  I would recommend this recipe and think it would be spectacular with some margaritas!

saucedone

29
Oct
08

Peruvian Marinated Chicken and Caramelized Brussels Sprouts with Shallots

The Peruvian Chicken Marinade comes from Food and Wine.  This turned out to be a great, flavorful marinade for grilled chicken.  I made it according to the recipe, but left out the turmeric because I didn’t have any.  I served the chicken and Brussels sprouts with white rice and a little soy sauce on the side.  This was a great meal – one of those combinations that came together on the fly but turned out to taste really good together.  And it’s healthy!

Brussels Sprouts with Shallots

This is a healthy recipe from the Mayo Clinic website of all places.  It was one of the first recipes that came up when I searched for “Brussels sprouts and shallots,” and I was really pleased with how it came out.  It was fast, too.  My only changes to the recipe were:

1) When the Brussels sprouts were initially browning in the pan, I added about a tablespoon of Balsamic vinegar.  It caramelized nicely on the sprouts; and

2) Added a little more salt.

27
Oct
08

Sirloin Sliders with Cave-Aged Cheddar and Onion Jam with Sweet Potato Fries

These mini-burgers came from a Food and Wine recipe for Stilton Sirloin Burgers with Onion Jam from the Bar at the Peninsula in Chicago.  According to the Food and Wine write-up, “During the daily Gentleman’s Retreat Tea, these juicy mini cheeseburgers are served with a glass of The Peninsula’s house bourbon and a cigar.”

The main tweak I made was to use local Minnesota cave-finished cheddar – Fini Extra Sharp from the Caves at Faribault.  The onion jam was tasty, but the recipe made about twice as much as was needed for eight mini-burgers.  For buns, I used small rolls from the grocery store bakery.

Sweet potato fries were a great accompaniment to the sliders.  I like Alexia frozen sweet
potato fries for a quick and easy side.

I used Dynamite Vineyards 2006 North Coast Zinfandel in the red onion jam and served
it with the meal.  Zinfandel is a great match for burgers and other grilled foods.

17
Oct
08

Grilled Romaine with Spicy Caesar Dressing

This recipe for Grilled Romaine with Spicy Caesar Dressing comes from the Food Network.  I wasn’t sure if this would be great or a disaster.  It turned out really well and we had seconds – I was more tempted to keep eating this than the Grilled Pizza!

I made several changes to the dressing recipe:

-Substituted two teaspoons of apple cider vinegar for the red wine vinegar

-Added the juice of half a medium lime (the dressing needed more tanginess and something to thin it out a little)

-Used four dashes of hot sauce instead of two

-Used 1/3 of a chipotle pepper in adobo (a little goes a long way)-

-Omitted anchovies

-Used pita chips as croutons




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