Grilled Brussels Sprouts with Hazelnut Vinaigrette

Ingredients

1 pound medium Brussels sprouts, stems trimmed and outer leaves removed
Kosher salt and freshly ground black pepper
1/4 cup white wine vinegar
1 tablespoon finely diced shallot
1 tablespoon clover honey
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
canola oil
3 tablespoons finely chopped toasted hazelnuts
1 teaspoon grated orange zest

Method

  1. Heat your grill to high. If using wood skewers, soak them in cold water for at least 15 minutes.
  2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until crisp-tender (a skewer inserted into the center meets a little resistance), about 5 minutes. Drain, rinse under cold water, and drain well again. Pat dry with paper towels.
  3. Whisk together the vinegar, shallot, honey, mustard and salt and pepper to taste in a medium bowl.
  4. Slowly whisk in the oil until the vinaigrette is emulsified.
  5. Toss the Brussels sprouts with a few tablespoons canola oil and season with salt and pepper.
  6. Skewer the sprouts onto the skewers and grill on both sides until golden brown and slightly charred and just tender, about 2 minutes per side.
  7. Remove the Brussels sprouts to a cutting board and cut them in half. Transfer to a platter.
  8. Drizzle the vinaigrette over the warm Brussels sprouts and top with the hazelnuts and orange zest.

Makes 4 to 6 servings.

Source: Chef Bobby Flay

Salmon Steaks with Hoisin Glaze

Ingredients

1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
coarse salt and fresh ground pepper

Method

  1. Heat the broiler.
  2. In a small bowl, whisk together the orange juice, hoisin sauce, and honey to make a glaze.
  3. Rinse the salmon steaks, and pat dry. Season both sides with salt and pepper.
  4. Place the steaks on a rimmed baking sheet. Brush generously with the glaze.
  5. Broil the salmon about 4 inches from the heat source, basting once, until opaque in the center, 10 to 13 minutes.

Makes 4 servings.

Source: Great Food Fast

Moroccan Chicken with Grilled Vegetables

Ingredients

1/3 cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cinnamon
pinch each salt and pepper
1 lb boneless skinless chicken breasts

Grilled Vegetables

2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
1 tsp minced fresh ginger
1/4 tsp each salt and pepper
pinch cinnamon
1 small red onion, cut in 1/2-inch thick rounds
1 zucchini, cut lengthwise in 1/2-inch thick slices
2 portobello mushrooms, stems and gills removed
1 sweet red pepper, quartered
2 tbsp chopped fresh cilantro

Method

  1. To make the chicken, in a bowl, stir together yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours.
  2. Place chicken on greased grill over medium-high heat. Close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing.
  3. While chicken is marinating, in bowl, stir together lemon juice, oil, garlic, ginger, salt, pepper and cinnamon.
  4. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat. Close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes.
  5. Cut mushrooms in half. Place on platter along with remaining grilled vegetables. Sprinkle with cilantro. Serve vegetables with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook

Moroccan-style Red Snapper with Chermoula

Ingredients

8 x 6 oz or 4 x 12 oz red snapper, cleaned and scaled
fresh cilantro sprigs and lime wedges, to garnish

Chermoula

4 garlic cloves
sea salt
2 oz chopped fresh cilantro
2 tsp paprika
2 tsp ground cumin
pinch of chili powder
2/3 cup olive oil
4 tbsp lemon or lime juice

Method

  1. Begin by preparing the chermoula. Pound the garlic with a pinch of sea salt in a mortar with a pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil, then the lemon juice.
  2. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. Place the fish in a nonmetallic dish, cover, and let marinate in the refrigerator for 1 hour.
  3. Preheat the broiler or barbecue.
  4. Cook the fish for 4-5 minutes on each side, until the flesh flakes easily. Serve at once, garnished with cilantro sprigs and lime wedges.

Makes 4 servings.

Source: Garlic

Hot Smoked Salmon, Tomato and Cream Cheese Bagel

Ingredients

2 bagels
2 tomatoes, thinly sliced
grated zest of 1 lemon
1 scallion, chopped
pepper
olive oil
4 slices smoked salmon (about 4-1/2 oz)
4 tbsp cream cheese lemon wedges, to serve

Method

  1. Preheat the broiler on a medium—high setting.
  2. Slice the bagels in half horizontally and place them cut sides down on the rack in the broiler pan. Toast until browned, then turn over.
  3. Cover the bottom halves of the bagels with tomato slices. Sprinkle with lemon zest and scallion, then season with pepper (but not salt—the smoked salmon will be salty when cooked). Trickle a hint of olive oil over the tomatoes. Broil for 1-2 minutes, until the bagels are toasted and the tomatoes are lightly cooked. Remove the top halves and set aside.
  4. Arrange the smoked salmon slices on the tomatoes, wrinkling them slightly, and replace them under the broiler for a minute, to lightly cook the salmon and brown the edges in places.
  5. Top each with a couple of dollops of cream cheese and the bagel lids.
  6. Serve at once, with lemon wedges, for adding a squeeze of juice.

Makes 2 servings.

Source: Toast It!