Posted on October 7, 2016 by cookwithkathy
24 raw jumbo shrimp
2-3 tablespoons olive oil
flat leaf parsley, to garnish
lemon wedges, to serve
2 well flavored tomatoes
4 tablespoons olive oil
1 onion, chopped
4 garlic cloves, chopped
1 canned pimiento, chopped
1/2 teaspoon dried chili flakes or powder
5 tablespoons fish stock
2 tablespoons white wine
10 blanched almonds
1 tablespoon red wine vinegar
- To make the sauce, immerse the tomatoes in boiling water for about 30 seconds, then refresh them under cold water. Peel away the skins and coarsely chop the flesh.
- Heat 2 tablespoons of the oil in a pan, add the onion and 3 of the garlic cloves and cook until soft. Add the pimiento, tomatoes, chili, fish stock and wine, then cover and simmer for 30 minutes.
- Toast the almonds under the broiler until golden. Transfer to a blender or food processor and grind coarsely. Add the remaining 2 tablespoons of oil, the vinegar and the last garlic clove and process until evenly combined. Add the tomato and pimiento sauce and process until smooth. Season with salt.
- Remove the heads from the shrimp leaving them otherwise unshelled and, with a sharp knife, slit each one down the back and remove the dark vein. Rinse and pat dry on paper towels. Preheat the broiler. Toss the shrimp in olive oil, then spread out in the broiler pan. Broil for about 2-3 minutes on each side, until pink. Arrange on a serving platter with the lemon wedges, and the sauce in a small bowl. Serve immediately, garnished with parsley.
Makes 4 servings.
Source: Healthy Mediterranean Cookbook
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Posted on August 29, 2016 by cookwithkathy
2 slices of rye bread
1-3/4 oz salt beef/corned beef, sliced to 1/4-inch or your desired thickness
2 large gherkins, sliced lengthwise, 1/4-inch thick
2 slices Swiss cheese
1/4 oz butter
2 teaspoons mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish sauce
freshly ground black pepper
- To make the dressing, mix ingredients and set aside.
- Have your grill on a medium heat. Take the rye bread and divide the salt beef between the slices, then layer the sliced gherkins on top and finish each with a slice of cheese.
- Heat a non-stick pan over a medium heat and add the butter. When it begins to foam, place each sandwich in the pan and cook it for 1 minute, then put the pan straight under the grill. As the cheese melts, the bottom will start to crisp up.
- It’ll take about 4 minutes to be ready, by which time the base will be crisp and the cheese will be bubbling. Serve with a good spoon of the dressing on the side.
Makes 2 sandwiches.
Source: Toast Hash Roast Mash
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Posted on August 28, 2016 by cookwithkathy
1 tbsp freshly squeezed lime juice
2 tsp vegetable oil
1 tsp each ground allspice, cinnamon, cumin, curry and salt
4 skinless, boneless chicken breasts
2 cups chopped mixed melons such as cantaloupe, honeydew and seedless watermelon
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander or basil
1 tsp freshly squeezed lime juice
pinch of salt
- Lightly oil grill and heat barbecue to medium.
- In a medium-size bowl, stir 1 tablespoon lime juice with oil and seasonings. Add chicken. Using your hands, rub spice mixture all over chicken to evenly coat.
- Place on barbecue and grill with lid closed until chicken feels springy when pressed, 6 to 8 minutes per side.
- Meanwhile, chop melons into 1/2-inch pieces. Place in a small bowl. Stir in mint, coriander, 1 teaspoon lime juice and salt. Taste and add more juice or herbs, if you like.
- Remove chicken from grill. Place on a platter or dinner plates and spoon about 1/4 cup salsa over each breast. If you want to make the salsa ahead, it will keep well, covered and refrigerated, about 3 hours. If made too far ahead, mint will darken and melons will soften.
Makes 4 servings.
Source: Chatelaine magazine
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Posted on August 14, 2016 by cookwithkathy
2 pounds ground chuck
4 large thick pita breads, or 4 large sesame egg buns, split
4 garlic cloves, minced or pressed
4 ounces (1 stick) unsalted butter, softened
vegetable oil for brushing on grill rack
1 cup crumbled feta cheese (about 4 ounces)
2 tablespoons fruity olive oil, preferably extra-virgin Greek
1/2 pound mushrooms, sliced
1 small red onion, thinly sliced
1/2 cup dry white wine
freshly ground black pepper
green leaf lettuce
- In a grill, prepare a hot fire for direct-heat cooking.
- Handling the meat as little as possible to avoid compacting it, divide the chuck into 4 equal portions and form the portions into half-moon-shaped patties to fit one half of each pica bread or into round patties to fit the buns.
- In a small bowl, combine the garlic and butter. Spread a little on one side of each pica bread or on the cut sides of the buns. Set aside.
- When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the grill and cook until browned on the bottom, about 4 minutes. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the pica breads, buttered side down, or the buns, cut side down, on the outer edges of the grill to toast lightly and top each patty with 1/4 cup of the cheese to melt.
- Meanwhile, in a saute pan, heat the olive oil on the grill or over high heat on a stove top. Add the mushrooms and onion and saute for about 1 minute. Add the wine and salt and pepper to taste. Continue sauteing until the vegetables are tender and the liquid is completely evaporated, about 3 minutes. Keep warm.
- Place the patties to one side of the buttered side of each pita bread or on the bottom halves of the buns, top with some of the sauteed mushroom mixture, and cover with the bun tops (if used). Serve the lettuce and tomato on the side. To eat on pita, fold the pita bread over to encase the patties.
Makes 4 servings.
Source: James McNair’s Burgers
Filed under: Beef, Bread, Cheese, Grill, Recipe Clipping, Vegetable | Comments Off on California-Greek Syle Beef Burgers
Posted on July 3, 2016 by cookwithkathy
1-1/4 pounds ground extra-lean lamb
1-1/4 cups minced fresh mushrooms (about 5 ounces)
1/2 cup (about 2-1/2 ounces) chopped hazelnuts (filberts)
1 garlic clove, minced or pressed
1 egg white, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 hamburger buns, split
Vegetable oil for brushing on grill rack
Mustard for spreading on patties
Grilled Eggplant Salsa
1 large eggplant, sliced crosswise
3/4 inch thick
1/4 cup olive oil, preferably extra-virgin
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin Vegetable oil for brushing on grill rack
1/2 small yellow onion, unpeeled
2 tablespoons diced, canned roasted red sweet pepper
1 tablespoon balsamic vinegar or red wine vinegar
1/2 cup low-fat plain yogurt
2 tablespoons chopped fresh basil
1/2 cup sour cream
- To make the Basil Yogurt, combine the yogurt and basil in a blender or a food processor and blend well. Remove to a bowl and fold in the sour cream. Cover and chill.
- In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
- To make the salsa, brush both sides of each eggplant slice with some of the olive oil. In a small bowl, stir together the chili powder, salt, and cumin. Sprinkle the spice mixture on both sides of each eggplant slice.
- Brush the grill rack with vegetable oil. Place the eggplant slices on the grill, cover, and cook, turning once, until very brown on both sides, 5 to 7 minutes on each side. Meanwhile, brush the onion half with olive oil. Grill, covered, until the skin is crisp and blackened. Remove the eggplant and onion to a plate to cool. Slip off and discard the skins from the eggplant and onion, then chop coarsely. In a bowl, lightly combine the eggplant, onion, red pepper, and vinegar; set aside.
- To make the burgers, combine the lamb, mushrooms, hazelnuts, garlic, egg white, salt, and pepper in a bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat mixture into 8 equal portions and form the portions into round patties to fit the buns.
- When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes. With a wide spatula, turn the patties, spread the tops of the patties with mustard, and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
- Serve the burgers and toasted buns with the Eggplant Salsa, Basil Yogurt, and lettuce for guests to assemble as desired.
Source: James McNaire’s Burgers
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