Peppered Steak with Caper Dijon Mayonnaise

Ingredients

4 (6-oz) filet mignon steaks
2 tbsp cracked black peppercorns
1 tbsp coarse salt

Caper Dijon Mayonnaise

1/2 cup mayonnaise
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp drained, chopped capers
1 tsp lemon juice

Method

  1. In a bowl, stir together mayonnaise ingredients. Set aside.
  2. Sprinkle filets evenly on both sides with cracked peppercorns and coarse salt, pressing so the pepper and salt stick to the meat.
  3. Grill beef over medium-high heat until done to your taste (4-5 minutes on each side for medium).
  4. Serve filets topped with Caper Dijon Mayonnaise.

Makes 4 servings.

Source: Home Basics magazine

French-style Grilled Duck legs with Red Wine Sauce

Ingredients

6 duck leg confit
coarse salt and cracked pepper
1-1/2 to 2 lb thin-skinned potatoes
1/4 cup duck fat or vegetable oil
2-3 tablespoons fresh flat-leave Italian parsley, minced

Red Wine Sauce

10 sprigs fresh herbs such as rosemary, thyme, or oregano
2 to 2-1/2 cups full-bodied wine such as Cabernet Sauvignon
1/4 cup veal or poultry demi-glace
1 to 2 tablespoons balsamic vinegar
2 shallots, minced
2 cloves garlic, minced
salt and pepper

Method

  1. Bring a pot three-fourths full of salted water to a boil. Add the potatoes and parboil just until cooked through, 10-12 minutes. Drain well.
  2. When cool enough to handle, cut the potatoes into wedges.
  3. Meanwhile, in a small saucepan over medium heat, melt the duck fat until liquefied, 1-2 minutes.
  4. In a large bowl, combine the potato wedges and 1-2 tablespoons of the duck fat and toss well to coat. Generously season with salt and pepper and toss with the parsley. Set aside.
  5. To make the red wine sauce, strip the leaves from the herb sprigs. Mince the leaves and reserve the sprigs.
  6. In a saucepan over high heat, bring the wine to a boil. Reduce the heat to a simmer and whisk in the demi-glace, 1 tablespoon at a time. Add the minced herbs, herb sprigs, vinegar, shallots, and garlic and simmer, stirring occasionally, until reduced by one-third, 8-10 minutes. Strain through a fine-mesh sieve into a small saucepan; discard the herbs. Taste and adjust the seasoning with salt and pepper. Keep warm.
  7. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat.
  8. Brush and grease the grill grate with duck fat.
  9. Place the duck legs on the grill, skin side down, directly over medium-high heat. Grill, turning once, until grill marks appear, 3-5 minutes per side.
  10. Move the duck legs to the edge of the grill where the heat is less intense to keep them warm. Grill the potato wedges over the hottest part of the fire, turning occasionally, until lightly charred and tender-crisp.
  11. Mound the potatoes on a platter or divide among 6 individual plates. Top with grilled duck legs and spoon the red wine sauce over the top. Serve at once.

Makes 6 servings.

Source: Adventures in Grilling

Braised Chicken with Herb-marinated Peaches

Ingredients

1 Tbsp extra-virgin olive oil; more as needed
1 oz thinly sliced prosciutto, cut crosswise into thin strips
3 lb bone-in, skin-on chicken thighs (about 8)
Kosher salt and freshly ground black pepper
1 medium leek, white and light green part only, thinly sliced (1 cup)
3 medium cloves garlic, thinly sliced
2 Tbsp all-purpose flour
3 cups Sherry Vinegar and Rosemary Marinated Peaches (see recipe below), drained, marinade reserved
3 cups lower-salt chicken broth
2 Tbsp drained capers
2 Tbsp unsalted butter
2 Tbsp fresh tarragon leaves, coarsely chopped

Method

  1. Position a rack in the center of the oven and preheat the oven to 350°F.
  2. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside.
  3. If the pan is dry, add a little more oil.
  4. Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
  5. Turn the heat down to medium low. Pour off all but 1 Tbsp fat from the pot and then add the leek and garlic. Cook, stirring often, until beginning to soften, about 5 minutes.
  6. Add the flour and cook, stirring, for 1 minute.
  7. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
  8. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
  9. Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
  10. Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches. Cook until heated through.
  11. Stir in the butter until it melts, then stir in 1 Tbsp of the tarragon and season to taste with salt and pepper.
  12. Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
  13. Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. Garnish with the prosciutto and the remaining tarragon leaves before serving.

Makes 4 to 6 servings.


Sherry Vinegar and Rosemary Marinated Peaches

Ingredients

3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
1/3 cup extra-virgin olive oil
2-1/2 Tbsp spiced dark rum (optional)
2 Tbsp sherry vinegar
1-1/2 tsp finely chopped fresh rosemary
pinch of kosher salt
pinch of granulated sugar

Method

  1. Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
  2. After marinating, you can refrigerate the peaches for up to 1 day.

Source: Cooking Fresh magazine

Grilled Turkey Burgers with Smoky Berry Sauce and Goat Cheese

Ingredients

1 tsp grapeseed oil
1 shallot, chopped
2 garlic cloves, minced and divided
1-1/2 cups raspberries
2 tsp fresh thyme
1 tsp minced chipotle chili canned in adobo sauce
1 Tbsp fresh lemon juice
1-1/2 Tbsp chia seeds
1 lb organic ground turkey
1 carrot, shredded
1/3 cup finely chopped oil-packed sun-dried tomatoes
2 oz soft goat cheese, crumbled
1/4 tsp salt
1/4 tsp black pepper
4 whole grain buns (optional)
2 cups spinach

Method

  1. Heat oil in medium saucepan over medium heat. Add shallot and half of the minced garlic. Heat for 1 minute.
  2. Add raspberries, thyme, chipotle chili, lemon juice and pinch of salt to saucepan. Simmer until raspberries break down, about 5 minutes.
  3. Stir in chia seeds and heat for 1 minute more. Set aside to cool and thicken. Reheat if needed before serving on burgers.
  4. Preheat grill on high heat for 10 minutes, and then lower to medium for cooking.
  5. In large bowl, gently mix together turkey, carrot, sun-dried tomatoes, goat cheese, remaining minced garlic, salt and pepper. Form into 4 equal-sized patties. Place burgers on grill and cook for 5 to 6 minutes per side, or until an internal temperature of 165ºF (74ºC) is reached in each burger.
  6. Remove burgers from grill and place bun halves, if using, on grill, heat just until toasted.
  7. Serve burgers on buns topped with Raspberry-chipotle Sauce and spinach.
  8. If not using buns, place spinach on plate and then nestle burgers on greens and spread sauce on patties.

Makes 4 servings.

Source: Sage magazine

Whole Cauliflower au Gratin

Ingredients

1 large head of cauliflower (1-1/2 to 2 lb)
1/4 cup water
2 Tbsp flour
1/3 cup plain yogurt
1 cup skim milk
1/2 cup shredded cheese
2 Tbsp gated Parmesan cheese
2 Tbsp dry bread crumbs

Method

  1. Pull off any outer green leaves from the head of cauliflower. Cut off protruding stem end close to the head, making it even with the bottom of the head of cauliflower. Cut a 1/2-inch deep “X” in the base of the cauliflower. Place cauliflower, flower side down, and water in a large microwaveable bowl. Cover with plastic wrap. Microwave on HIGH 10 minutes or until tender.
  2. Remove and let stand, covered for 5 minutes.
  3. Whisk together yogurt and flour until well blended. Gradually add milk, whisking until all ingredients are well blended. Microwave 3-4 minutes or until thickened, stirring after 2 minutes.
  4. Remove from microwave and add shredded cheese. Stir until cheese melted.
  5. Place cauliflower in shallow casserole dish and pour sauce over.
  6. Mix Parmesan cheese and bread crumbs together. Sprinkle over cauliflower. Broil for 2-3 minutes in the oven until topping is lightly browned. Serve hot with cooked Brussels sprouts and canned stewed tomato.

Makes 12 servings of side dish (about 1/2 cup each).

Source: Canadian magazine