theme: Grill

Posted on » by Loren » Theme:

Grilled sugar bananas with cinnamon, rum, and lime ice cream

Grill pan cooking, Elsa petersen-schlepelern

6 small bananas (i.e. sugar bananas, lady fingers, apple bananas) or 4 regular bananas, unpealed, and halved lengthwise
honey for brushing

ice cream:
1 quart whole milk
1 1/3 c sugar
grated zest of 2 limes
1 cinnamon stick, broken into pieces
1/4 c dark rum
2 egg whites (optional)

to make the ice cream, put the milk, sugar, zest, and cinnamon stick into a saucepan and bring to a boil, stirring. Boil for 2 minutes then remove from heat and cool (I cooled over an ice bath). Stir in the rum. Churn in ice cream maker or freeze in a plastic container. If the latter, when frozen, beat with a stick blender until thick and creamy. If using egg whites, beat them to a froth, and then blend into mixture.

Freeze the ice cream for up to a week.

To grill the bananas, brush the cut sides with honey, and put, cut side down, on a pre-heated grill or grill pan. Cook for about 5 minutees. Turn over and cook until flesh (poked with fork) is hot and creamy.

To serve, arrange banana halves, cut side up. Add ice cream and sprinkle with grated lime zest and cinnamon.

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.