Honey glaze

Many salmon glazes use honey, but adding a wee bit of cognac along with citrus gives it a superb taste. Hope you agree.

Ingredients (serves 6 to 7):

 

Glaze

½ cup – key lime juice (or regular lime juice)
4 tablespoons – lemon or lime peel (use vegetable peeler to remove), minced
4 tablespoons – honey (I use tupelo honey)
2 tablespoons – cilantro, fresh and diced
2 ½ tablespoons – soy sauce
1 tablespoon – cognac
40 ounces – salmon
Salt and pepper

 

Rice

2 tablespoons – extra virgin olive oil
1 – large onion, chopped
1 – green pepper, chopped
1 tablespoon — butter
3 cups – basmati rice (I like Vigo brand)
6 cups – chicken broth
2 tablespoons – soy sauce
Salt and pepper

 

Preparation:

 

Whisk the lime, lemon or lime peel, honey, cilantro, soy sauce, and cognac together in a bowl.

 

The cognac-honey glaze.

Prepare grill at medium heat. Salt and pepper the salmon.

 

Salmon fillets

Add the salmon fillets skin-side down on the grill and brush generously with glaze. Let it cook slowly until the salmon is opaque and heated in the center (do not turn). Continue to brush glaze on the salmon as it cooks building up a rich scrumptious coating, about 20 minutes.

 

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and green pepper and cook until the onions begin to brown, about 5 minutes. Stir the basmati rice in along with the butter and then add the chicken broth and soy sauce once the butter melts. Add salt and pepper to taste.

 

The basmati rice in chicken broth.

Bring the mixture to a boil stirring periodically. Cover, reduce the heat to medium low and cook until fluids are absorbed, about 20 minutes.

 

Serve the salmon with the rice.

Bon appétit.

Cognac-honey glazed grilled salmon with basmati rice

Popularity: 2% [?]

This recipe yields 6 servings.

Ingredients

3    serrano chilies
1/4 c  white vinegar
1 1/2 lb flank steak
1/4 lb red onion, sliced
4    green onions
1/4 c  lime juice,plus:
1 T  lime juice
2 T  fish sauce
1 t  roasted chilies, ground
2 T  toasted rice, ground
1    red lettuce leaves
1    coriander sprigs
1    mint (or basil leaves)

Preparation

1.  Remove the stems, but not the seedes, from the chilies.  Slice the chiles crosswise into pieces 1/8″ thick.  Place the sliced chiles and vinegar in a small serving bowl.  Let it stand for at least 15 minutes.

2.  Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8″ thick and 1 to 2 inches long. Put these in a large ceramic bowl.

3.  Peel the red onion, remove the root portion, and slice the onion vertically into thin strips.  Slice the green onion diagonally into thin pieces.  Add both types of onion to the beef.

4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well.

5.  Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top.  Garnish with sprigs of coriander and mint or basil leaves.

6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

Notes

Use small hot chilies about 3 to 4 inches long.  Roast whole chilli stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used.  

Be careful not to let them burn.  When the chilies have cooled, remove the stems and seeds.  Place the chilies in a food processor or blender and grind using short pulses.

Pre-ground chilies are also commercially available, but often lack the “bite” of home ground ones and may be more expensive.

Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,s tirring frequently to keep from burning and to allow it to develop a uniform color.  

Watch the rice carefully after it begins to change color and stir constantly because it can burn easily at this stage.  When it is a uniform and deep golden color, remove it from heat and allow to cool to room temperature.  

Grind it to a fine powder in a blender or a spice grinder.  This can be made in advance
and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish.

Popularity: 1% [?]

The round steak, sometimes referred to as a topside and silverside, can be a tough cut of beef steak unless you first marinate it for a few hours. Check out this classic barbecue steak marinade recipe by one of the BBQ Pit Boys.

Popularity: 5% [?]

www.cajuncookingtv.com – How to grill redfish (or any fish) Cajun recipe by Beryl Stokes and Cajun Cooking TV.

Popularity: 1% [?]

As published in The Naperville Sun – September 3, 2008

By Bill and Karen Garlough Special to The Sun

From the columnist: Given the joy my wife Karen and I have for entertaining our friends and family and our love of good food and wine, this column will be co-authored by both of us. Karen will focus on recipes, and may sneak in some entertaining tips, while I will pair wines with whatever Karen has cooking.

Most summers, my wife Karen and I try and take in a couple of concerts somewhere; local venues, Ravinia and downtown Chicago. It is always fun to go with several other couples and, although we usually dine near the concert venue, we also gather before the concert and grill a simple meal at home. This is comfortable, affordable and allows members of the group (who are not driving) to share some nice wine with a healthy meal.

On a recent weekend, we went to Ravinia. Instead of the traditional picnic on the lawn, the group opted for dinner at our home, then the trek to Highland Park. Karen asked me to select some wines for the occasion. We started out with a variety of finger foods – shrimp crostini, caprese skewers and a simple platter with Brie, sliced apples, clusters of red grapes and a sliced French baguette.

The dinner menu included grilled salmon with a pinot noir marinade, medley of white and wild rice, dried cherries and sliced toasted almonds and grilled asparagus with crumbled blue cheese and balsamic vinaigrette.

Wine basics

When entertaining a group, it is generally best to offer both a red and white wine. Summer picnic wines should be light, refreshing and easy to drink. They should also be able to be served slightly chilled. Karen’s menu was easy to pair on the red wine side, as pinot noir wine is included in the marinade, pairs well with salmon and can be served slightly chilled with great results. I am a big fan of pinot noir because it is a versatile wine that works well with a variety of foods. Its acidity helps balance the rich, fatty nature of salmon, so it is a great choice.

On the white wine side, a light, crisp and refreshing wine is ideal. Italian whites are a great choice for Karen’s menu, but the acidity of the balsamic vinaigrette dressing must be taken into account. While pinot grigio is Italy’s best known white and enjoys universal appeal, it is not the best match because of its acidity. A solution is to find a blended style wine of pinot grigio and another varietal that offers less acidity, resulting in better match for a vinegar-based dressing. One of my recommendations is Masi Winery’s blend of both pinot grigio and verduzzo, a pleasant wine with a fruity style. Another Italian varietal that would pair well is trebbiano. It is a light and refreshing summer wine that pairs well with picnic fare.

So, to please a group and complement this particular menu, I would recommend you offer both a white and red wine, in this case a pinot noir and a pinot grigio blend or a trebbiano white wine.

Food pairings

Quick, easy and healthy – these are three perfect words we love to hear when thinking about dinner. This marinade calls for pinot noir, the perfect pairing with salmon. So, open the bottle of pinot a little early and steal a cup for this delicious marinade. The recipe is adapted from Harvest restaurant where they pan fry the fish (rather than grill) and serve it on a bed of mashed potatoes.

Grilled salmon with pinot noir marinade

2 salmon fillets, rinsed and patted dry
1 cup pinot noir
2 shallots, peeled and sliced
2 springs fresh thyme, chopped
1 tablespoon sugar
1 teaspoon whole peppercorns
Serves two.

Combine marinade ingredients in a large zip-lock bag or non-reactive covered dish. Add salmon and turn to coat. Refrigerate, turning several more times, at least 30 minutes but not more than an hour. Place salmon in hinged grill basket. Grill for approximately 5 to 7 minutes per side or until fish flakes.

Popularity: 2% [?]

Grilled marinated shrimp is a very easy to cook appetizer, and it is a hot favorite among children as well as adults. This marinated grilled shrimp recipe does not even require any cocktail sauce to make it tastier. Frozen or fresh whatever be the condition of the shrimp, it will just taste delicious with the mouthwatering coating. It will take just half an hour to cook the entire recipe and serve it.

Ingredients for marinated grilled shrimp
Three minced garlic cloves
Olive oil – 1/3 cup
Tomato sauce – 1/4 cup
Two tablespoons of red wine vinegar
Two tablespoons of chopped fresh basil
Half teaspoon salt
One fourth teaspoon cayenne pepper
Two pounds of deveined and peeled fresh shrimp
Skewers

Method of Preparation
Garlic should be stir fried in the mixture of tomato sauce, olive oil and red wine vinegar, in a large mixture bowl. To give it a seasoning with salt, basil and cayenne pepper is used. To offer uniform coating to the shrimps put them in the mixture and stir them. Put a cover and keep it in the refrigerator for 30 minutes to 1 hour, in between this time stir the mixture once or twice.
Preheat the grill with medium heat. Put the shrimps onto skewers and thread them, piercing once near the head and once near the tail. Remove the excess marinade before putting them in the grill.
Lightly grease the grill grate with oil. Cook the coated shrimp on preheated grill for 2 to 3 minutes for each side until it becomes opaque.
You should ideally serve it with garlic bread, baked potato and salad. It is a sure winner among your guests and children whether you grill it outside or in your indoor grill.

If you would like to see more appetizer recipes like this one, then please check here: Appetizer Recipes

Popularity: 1% [?]

I’m glad to share with you my 4 most preferred grilled pork chops recipes. Here are the recipes, just put on your apron and smile.

#1. Pork Chops Terriyaki Style Recipes

Ingredients for 2 persons:

2 pork chop slices

3 tablespoon Teriyaki sauce

1 tablespoon molasses

Salt to taste

Dash of Pepper

Directions:

1. Marinate the pork chop slices with salt & pepper.

2. Mix the remaining ingredients in a separate bowl.

3. Grill the meat over med. temperature.

4. Baste with the mixture until done.

5. Best served hot

#2. Pork Chops Italian Style Recipes

Ingredients for 8 persons:

8 pork chops

3/2 c. Italian dressing

2 Tablespoon of Sauce Worcestershire

Directions:

1. Combine the dressing and the sauce.

2. Mix in the pork chops and seal

3. Set to cool for 4 hrs.

4. Put over Grill, med. temperature until cooked.

5. Best Served Hot

#3. Pork Chops With Peach Recipes

Ingredients for 8 servings:

8 pork chop slices

1/2 c. peach preserves

2/3 c. honey mustard

4 teaspoon juice of lemon

Directions:

1. Mix all ingredients.

2. Grill the meat over a med. temp.

3. Baste with the sauce and turn till the pork chops are ready to eat.

4. Best served hot.

#4. Pork Chops Zesty Style Recipes

Ingredients for 8 to 12 servings:

8-12 pork chop slices

1/2 c diced onions

1/2 c. veg. oil

4 Tablespoon of Sauce Worcestershire

1 teaspoon salt

1 1/2 teaspoon basil

1/2 teaspoon pepper

1/4 teaspoon hot pepper sauce

Directions:

1. Mix onions, oil, worcestershire, salt, basil, pepper, hot pepper sauce together.

2. Put 30% of the onions mixture in a marinating container

3. Display the chops over the sauce

4. Top with the remaining sauce

5. Seal and set to cool for 6 hrs.

6. Grill on med. high temp. till the meat is ready to eat.

7. Best Served hot

Tips when Grilling Pork Chops at home:

1. Always use the non stick cooking spray to avoid grill sticking

2. I highly recommend that you keep your pork chops marinated for more than 3 hrs. for a high taste.

3. Always use a long grilling tongs to flip the meat.

4. Be careful when you baste your meat.

5. I’ll advise you to buy your meat in large quantity to avoid the expensive price.

6. Pork Chops can be freezed for a maximum of one year before cooking.

Popularity: 2% [?]

As far as grilled fruit recipes, I have done pineapple, nectarines, peaches and plums.  I haven’t tried bananas yet but we’re getting there.

As far as berries, I like to grill blackberry cobbler, for one on the barbecue.  By grilling it outdoors you give it is a unique taste you cannot duplicate indoors.

When the blackberry season in Oregon comes around, you can pick them to your heart’s content. I will grill one then and give you a blow-by-blow account.

In the meanwhile, one of the great fruits to start out grilling is pineapple. Here is a simple recipe and method of preparing it.

With a sturdy knife trim the top and the bottom so that both ends lay flat. Then remove the outer casing vertically around the meat of the pineapple from top to bottom.

Next, you remove the pineapple itself, again cutting vertically, around the core. You will end up with about ten or twelve slices.

You can also cut the pineapple horizontally, but you have the core in the middle. Some folks prefer to slice it this way.

Place the pineapple slices in a marinating container. Add a generous amount of brown sugar over the top of the pineapple and rub the sugar on all sides of the slices.

The brown sugar interacts with pineapple and many other fruits in a miraculous way. The sugar forms a nice little syrup and marinade and takes fruit to another dimension.

I like to give the brown sugar a little time to mingle.  A half hour, or so, covered will suffice.  Start the grill.  On a gas grill, turn to a high-medium temperature of 350 to 400 degrees.

On a charcoal grill, you may want to shove the coals to one side of the grill and cook on indirect heat. You don’t want either the gas or the charcoal grill too hot.

Spray a little non-stick on the grill to keep the fruit from sticking. You can also rub a little Extra Virgin Olive oil onto the grill.

I like to use a wad of cheesecloth, saturated with oil and rub it onto the grill using a pair of tongs. Be careful of flare-ups.

Place the pineapple slices on the hot grill.  Total cooking time shouldn’t be much over ten minutes. If you cut the pineapple vertically, you will have three sides of it to grill.

Make sure that you get grill marks on all three side of the pineapple, turning each slice with a pair of tongs. Be careful when you turn the fruit as you don’t want break it.

Serve the pineapple warm. It makes an excellent dessert. You can even add a little rum to it to give it yet another taste.

I also recommend the same recipe, using brown sugar on other fruits. However, some can be difficult to prepare.

Nectarines, plums and peaches can be extremely difficult to core.  Well, they are for me.

Peaches I can halve without destroying them. But, with nectarines and plums I have to core in quarters or eights to be able to trim from the core.

When you end up with small slices of fruit, you do not want to put them directly on the grill.  You don’t want small chunks of fruit falling through the grill.

For grilling smaller pieces, use a wire mesh grill pan sprayed with a non-stick. And, put the pan directly on the grill.

There are other recipes for grilled fruit, but you will be a little hard pressed to find ones that are any simpler or better.

Popularity: 2% [?]

It is a Friday and I found myself with another 12 beer job of grilling. This time I was told it was to be Grilled Pork Steaks. So here is a simple video of grilling a meal of 3 1/2 lbs of pre-packaged marinated Roasted Garlic and Chili pork steaks. Total cook time was about 45 minutes on gas grill set on medium heat turning over every 6 minutes or so on each side.

Popularity: 2% [?]

Cooking some marinated chicken in the George Foreman, sauce is just Italian dry mix, oil, water and vinegar.

Popularity: 2% [?]