Category: Recipes

Posted on » by Loren » Theme:

Grilled Cod (Swordfish!) with Bok Choy

Grill Pan Cooking: elsa petersen-schlepelern

4 fish steaks about 8 oz each
1 tbsp rice vinegar
leaves from 2 whole box choy

marinade:
1/4 c japanese soy sauce
1/4 c mirin
1 tbsp sake (we didn’t have it so I skipped)
2 tbsp peanut oil

fill a wide shallow dish with water and add rice vinegar. add pieces of fish and soak for 2 min. drain and pat dry with paper towels. put the marinade ingredients in the dish, stir well, and add the fish (or pour all into ziplok), turning until well coated. Marinate for at least 30 minutes.

Boil marinade for a few minutes. Grill in pan over medium heat. 5 minutes for fillets, (I did close to 15 min for thick swordfish steaks) or until beads of moisture appear on top of the fish. Baste and then turn to cook for another 2 min (or ~7 for steak) or until fish feels firm to the touch. Remove fish, rinse pan, pat dry. Add bok choy and cook until leaves are wilted and the leaves are hot but still firm. Serve bok choy with boiled marinate drizzled over

Posted on » by Dana & Nancy » Theme:

Grilled Potato Salad

Recipe courtesy Rachael Ray

Ingredients:

•4 large Yukon gold potatoes, sliced 1/4-inch thick
•5 tablespoons extra-virgin olive oil, divided
•2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
•2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
•2 navel oranges, peeled and chopped
•1 small red onion, thinly sliced
•4-5 cups arugula, chopped, 2 bunches
•2 tablespoons red wine vinegar

Directions:

Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.

While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.

Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.

When ready to serve, add the arugula to the potatoes and toss to distribute.

Posted on » by Dana & Nancy » Theme:

Broccolini with Grilled Zucchini & Summer Squash

Recipe courtesy Joshua Adam Garcia

Ingredients:
•2 quarts water
•2 medium sized zucchini, bias cut
•2 medium sized summer squash, bias cut
•3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided
•Salt and freshly ground black pepper
•8 ounces broccolini
•2 tablespoons pine nuts
•2 cloves garlic, thinly sliced
•4 cherry tomatoes, halved
•1 tablespoon butter
•1/2 ounce aged balsamic vinegar, for garnish

Directions:
Bring water to a boil. Preheat grill to high heat.

Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.

Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.

Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.