by Kathy Douglas | Aug 21, 2017 | Entrees
So easy and tasty, the shrimp are prepared in just minutes either on the grill or in a grill pan. With a delicious kick, the Asian barbecue dipping sauce has fresh ginger and chili, perfect for taking the sweet grilled shrimp up a flavor notch. The sauce can be prepared the day prior, then simply bring to room temperature before serving. When using an outdoor grill, be sure to clean the grates just before using, and oil them lightly right before the shrimp goes on the grill to prevent them from sticking.
INGREDIENTS
2 tablespoons grape seed oil, divided
4 garlic cloves, chopped
2 tablespoons grated fresh ginger
1 Serrano chili, seeded and chopped
½ cup chopped green onion
1 tablespoon freshly squeezed lime juice
⅓ cup soy sauce
¼ cup dark brown sugar
1 tablespoon rice vinegar
3 tablespoons tomato paste
2 teaspoons dark sesame oil
1 ½ pounds of shelled and deveined large shrimp
Kosher salt
¼ teaspoon garlic powder
Cilantro leaves, torn into small pieces for garnish
INSTRUCTIONS
Prepare an outdoor grill or heat a grill pan on the stove to medium-high.
Heat 1 tablespoon of grape seed oil in a medium saucepan over medium heat. Add the garlic, ginger, Serrano chili, green onions, and the lime juice, sauté 3-4 minutes until the onions are soft. Add soy sauce, brown sugar, vinegar, and tomato paste; bring to a boil. Reduce the heat and cook over medium-low for ten minutes. Remove from the heat and cool the mixture slightly.
Transfer to a blender; add the sesame oil, and process until thick puree forms. Return to a clean saucepan, cover, and keep warm.
Toss the shrimp with the remaining tablespoon of oil, 2 large pinches of salt, and the garlic powder. Grill over medium-high heat for 2 minutes per side or until shrimp turns pink. Serve the shrimp warm with the dipping sauce topped with the fresh cilantro leaves. Makes 4 servings.
by Kathy Douglas | Aug 21, 2017 | Appetizers, Entrees
When it’s hot, take the cooking outside and barbecue some easy chicken wings. These tasty bites grill up great in about 20 minutes! After grilling, simply toss in a spicy homemade barbecue sauce. The sauce comes together quickly and can be made the day prior; reheat before tossing with the wings.
INGREDIENTS
½ cup ketchup
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon chili powder
1 teaspoon toasted cumin
2 tablespoons finely chopped onion
3 pounds of chicken wings, drummettes or wingettes
1 teaspoon powdered garlic
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
DIRECTIONS
To make the barbeque sauce, add to a small saucepan the ketchup, 2 tablespoons of water, rice vinegar, soy sauce, chili powder, cumin, and finely chopped onion. Heat over medium heat until the sauce is simmering. Reduce the heat to low and cook for 20 minutes, stirring often.
Prepare a barbeque grill with two cooking zones – direct and indirect heat. Place the wings in a bowl. Mix together the salt, pepper, and powdered garlic. Sprinkle over the wings and toss to coat evenly.
Put the wings on the indirect side of the grill and cover. Grill to render most of the fat out of the wings and cooked through – about 20-25 minutes or until the internal temperature reaches 165 degrees.
When the wings are cooked through, place in a large bowl. Add half the sauce and toss them to coat well. Then place the wings on the hot part of the grill. Cook, uncovered and turning as necessary until the sauce caramelizes and the wings are nicely browned about 3-5 minutes. Toss in the remaining sauce and serve. Makes 6 servings.
by Kathy Douglas | Aug 7, 2017 | Entrees
It can never be too hot for gooey cheese, grilled eggplant, and tomatoes. This easy vegetarian recipe uses a handful of ingredients, takes minutes to make, and delivers big on flavor. Grilled baby eggplant halves are topped with fresh mozzarella, grilled cherry tomatoes, and fresh oregano. Serve as a side dish or make it a meatless meal.
INGREDIENTS
3 baby eggplants, cut in half, lengthwise through the stem and bottom
2 tablespoons plus 2 teaspoons olive oil, divided plus more for the grill
Kosher Salt
½ teaspoon fresh cracked pepper
½ teaspoon powdered garlic
4 ounces of cherry tomatoes
½ pound of fresh mozzarella, torn in half
1 tablespoon fresh oregano, chopped fine, or 1 teaspoon dried
Balsamic vinegar, if desired
6 skewers, metal, or wooden soaked
INSTRUCTIONS
Heat a grill or grill pan to hot. Brush the eggplant on both sides with 2 tablespoons olive oil. Sprinkle the cut sides with 1 teaspoon salt, ½ teaspoon of pepper, and ½ teaspoon of powdered garlic. Set aside.
Toss the cherry tomatoes in 2 teaspoons of olive oil and a big pinch of salt. Divide the tomatoes evenly on 6 skewers.
Lightly oil the grates of the grill or grill pan with a paper towel soaked in olive oil. Place the eggplant, cut side down, and cherry tomatoes on the grill in a hot spot. Grill the cherry tomatoes, frequently turning, until they are marked and just starting to wilt about 2-4 minutes. Remove and set aside. Turn the eggplant over after the cut side is browned and lightly charred. Move the eggplant to a cooler area on the grill, sprinkle with salt, and cover the eggplant with the grill cover or foil, and continue cooking until a small knife can easily pass through the eggplant, about 5-8 minutes more.
When cooked through, top the eggplant halves evenly with the cheese, then cover the grill or grill pan to melt the cheese. Remove to a platter and top with the grilled cherry tomatoes, fresh oregano and a drizzle of balsamic vinegar if desired. Makes 6 servings
by Kathy Douglas | Jun 12, 2017 | Entrees
Use the season’s freshest vegetables to make this delicious spaghetti dish. We start by grilling the veggies to add some extra flavor and color. Next, we create a delicious tomato sauce and top everything with fresh herbs and Parmesan cheese. You can use any thickness of spaghetti but we prefer the extra thick to hold up to the vegetables.
INGREDIENTS
1 pound ripe small sweet tomatoes, halved
½ pound asparagus, trimmed, tough ends removed
1 small zucchini, trimmed, cut into 1/2-inch rounds
1 baby eggplant, trimmed, cut into 1/2-inch rounds
½ large red bell pepper, stemmed, seeded, quartered
½ large yellow bell pepper, stemmed, seeded, quartered
1 large sweet onion, cut into 1/2-inch slices
1 teaspoon garlic powder
¼ cup extra-virgin olive oil
2 lemons, cut in half
2 large garlic cloves, skins remaining
12 ounces dried thick spaghetti
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 cup parmesan cheese
INSTRUCTIONS
Prepare a gas or charcoal grill. Meanwhile, in a large bowl, toss the tomatoes, asparagus, zucchini, eggplant, red pepper, yellow pepper and onion with 3 tablespoons of the olive oil, garlic powder, and a couple generous pinches of salt and pepper.
Put the vegetables on the grill in a single layer. Grill the tomatoes; skin side down, without turning until their skins have darkened and their flesh is soft. Grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. When cooked, add the tomatoes to a blender container. Transfer the remaining vegetables to another medium bowl and let cool briefly. Grill the lemons, cut side down only, for 5 minutes. Squeeze the lemon juice into the blender; discard the peels. Grill the garlic cloves, with skins remaining for 5 minutes. Peel and add to the blender.
When cool enough to handle, dice the zucchini, eggplant, bell peppers, and onion. Cut the asparagus into 1” pieces. Cover and keep warm. Add 1 tablespoon of olive oil to the blender with the tomatoes and garlic; process until smooth.
Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water according to the package directions for al dente. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.
Using the sauce from the blender, toss with the pasta. If the sauce needs to be thinned, use a small amount of the reserved pasta water. Place the pasta in warmed bowls and top with the vegetables, the fresh basil and oregano, a sprinkle of cheese, and serve. Makes 4 servings.
by Kathy Douglas | May 29, 2017 | Entrees
We load up our Italian flatbreads with thinly sliced chicken, Italian cheeses, homemade sweet & spicy Sicilian tomato jam, and fresh basil, then grill to crunchy perfection. Perfect for making ahead, or at your cook-out, our flatbreads are ready in minutes on the grill. Not grilling out? No problem! We’ve included instructions for a grill or sauté pan! Complete your Italian themed picnic and pick up some Bravazzi Italian Hard Soda!
INGREDIENTS
4 flatbreads, regular or gluten free
½ cup Sicilian tomato jam (recipe follows)
8-ounce package finely shredded mozzarella
8-ounces cooked boneless and skinless chicken breast, sliced very thin
12 basil leaves
Olive Oil
INSTRUCTIONS
Thinly spread 2 tablespoons of tomato jam on each flatbread. Sprinkle ¼ cup of the cheese over the tomato jam, then top ½ of each flatbread with 4 ounces of thinly sliced chicken. Add 3 basil leaves over the chicken and fold the flatbread in half. Brush one side lightly with olive oil and place on the grill – oil side down. Brush the other side, cook for 3 minutes; turn when lightly browned and cook on the other side for 2 minutes or until the cheese melts and the chicken is heated. Repeat procedure with remaining flatbreads. Remove from the grill, cut in half and serve. Makes 4 servings.
To cook in a skillet or grill pan: Heat a large nonstick skillet or grill pan over medium-high heat. Brush one side of the flatbread lightly with olive oil and place oil side down in the pan. Add a second flatbread and brush the other sides of both lightly with olive oil; cook 2 to 3 minutes on each side or until cheese melts and flatbread browns lightly. Repeat procedure with remaining flatbreads. Remove from the pan, cut in half and serve. Makes 4 servings.
Roasted Sicilian Tomato Jam
INGREDIENTS
2 pounds Campari or any small sweet tomatoes
1 teaspoon salt
1 ½ teaspoons roasted ground cumin
1 teaspoon olive oil
1 cup sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh grated ginger
1 teaspoon ground allspice
pinch cayenne
INSTRUCTIONS
INSTRUCTIONS
Preheat the oven to 350 degrees. Over a bowl, cut the tomatoes in half; using a spoon or your fingers, remove the seeds into the bowl, reserving the tomato water and seeds. Try to remove as many seeds as possible. Place the tomato halves in another bowl and toss with the salt and cumin. Oil a sheet pan with 1 teaspoon of olive oil. Place the tomatoes, skin side down, on the baking sheet and then in the oven; roast for 20 minutes. Remove from the oven and allow to cool slightly.
Strain the tomato seeds and water through a fine mesh strainer; press hard on the seeds to remove as much water as possible. Reserve the tomato water and discard the seeds. You should have about ½ cup of tomato water.
Slide the skin off the tomatoes and add the remaining tomato pulp to a large saucepan; discard the skins. Add the tomato water and the remaining ingredients. Bring the tomato mixture to a simmer and cook for 1 ½ hours until the jam is thick and sweet. Cool to room temperature. Store the jam in a tightly closed jar or container in the refrigerator. Makes about 1 -1 ½ cups of tomato jam.
by Kathy Douglas | Apr 3, 2017 | Entrees
Harissa is one of the basic flavorings in Tunisian cuisine – a combination of French, Arabic, Mediterranean and the Middle East. In this recipe, its spicy flavor is offset by the sweet honey. Rubbed on the chicken, then roasted, the pan drippings are used to make a delicious glossy sauce. Add contrasting flavors to the dish with smoky potatoes and lemon aioli.
Harissa and Honey Chicken
INGREDIENTS
6 chicken thighs, skinned and deboned
¾ cup honey, divided
¼ cup plus 1 tablespoon olive oil
1 tablespoon dried harissa spice mix
1 tablespoon paprika
½ teaspoon turmeric
½ lime, juiced
1 ½ teaspoons kosher salt
¾ cup chicken stock
1 tablespoon chopped parsley
INSTRUCTIONS
In a bowl combine ½ cup honey, ½ cup olive oil, harissa, paprika, turmeric, lime juice and kosher salt. Mix together until well combined; add the chicken, rubbing the mixture all over the thighs. Place in a plastic bag; add any extra liquid. Seal the bag tightly and refrigerate for at least one hour or up to six hours.
Preheat the oven to 375 degrees. Heat an oven-proof skillet to very hot. Add 1 tablespoon of olive oil then add the chicken still covered in the rub. Discard any remaining rub or liquid in the bag. Sear for 3 minutes, turn over the chicken and sear another 3 minutes. Add ½ cup chicken stock to the pan and place in the oven. Bake uncovered for 15-20 minutes or until the chicken reaches 165 degrees. Remove from the oven and remove the chicken from the pan; cover and keep warm. Place the pan back on the stove over medium heat. Add the remaining chicken stock and ¼ cup honey. Cook until the sauce is reduced by half and very thick. Add the chicken back in the pan and turn to coat well with the sauce or brush the warm sauce over the chicken. Serve with the smoky potatoes sprinkled with parsley.
Smoky Potatoes
INGREDIENTS
2 pounds fingerling or small potatoes
2 tablespoons olive oil
½ teaspoon sea salt plus more if needed
1 tablespoon chopped parsley
INSTRUCTIONS
Note: This recipe uses a smoking gun to smoke the potatoes. If you don’t have a smoking gun, you can omit the smoking step and use smoked salt in place of sea salt.
Preheat the oven to 425 degrees. Cut the potatoes in half, length-wise. Toss in the olive oil and sea salt. Place cut side down and roast 15 minutes. Turn over and roast 15 minutes more. Remove from the oven. If using a smoking gun, place a rack in a deep pan and place the hot potatoes on the rack and cover tightly with foil. Following the directions, use a smoking gun with apple-wood chips to smoke the potatoes.
Serve with the lemon aioli sprinkled with sea salt and parsley.
Lemon Aioli
INGREDIENTS
2 large egg yolks
¼ cup lemon juice
½ teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Dijon mustard
2 cloves garlic
1 cup extra light olive oil
INSTRUCTIONS
Combine the egg yolks, lemon juice, salt, white pepper and Dijon mustard in a blender. Blend on medium high until well mixed. Add the garlic one clove at a time until well combined. Reduce the blender speed to medium and slowly stream the oil in starting with small drops and then increasing little at a time to make sure the oil is well combined.
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