Category: Recipes

Oysters Rockefeller

Oysters Rockefeller

1 garlic clove
1 cup loosely packed fresh spinach
1 bunch watercress, stems trimmed (substitute with green pepper if you can’t find watercress).
1/4 cup chopped green onions
1 cup (1 & 1/2 sticks) butter, room temperature
1/4 cup breadcrumbs
1 shot Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound rock salt
24 fresh oysters, shucked, shells reserved (frozen and thawed is fine also)
1/2 cup freshly grated Parmesan cheese

“This is how we do it”
Set up your grill for indirect heat or fire up your smoker on high ( preheat to 450°F). Finely chop garlic in your food processor. Add spinach, watercress and green onions to garlic. Process until mixture is finely chopped. Transfer mixture to a bowl.

Combine butter, breadcrumbs, Pernod, fennel and hot sauce in your food processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. Cover and chill.

Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.

Lobster Tails with Herb Butter

Lobster Tails with Herb Butter

INGREDIENTS
• Lobster Tails
• 1 lb. Butter
• ½ Cup Fresh Basil
• 1 tbsp. Grilla Grills All Purpose Rub
• Olive Oil
DIRECTIONS
You’ll start by splitting the lobster tails in half. Place the lobster upside down on your cutting board and using a sharp chef’s knife, cut through the middle of the lobster. Once you are through the first layer, gently crack it open the rest of the way.
Next, melt down one pound of butter and pour it into a mixing bowl. Combine ½  cup fresh chopped basil and add 1 tablespoon of Grilla Grill’s All Purpose Rub – if you would like extra punch add more to taste. Mix together and set aside.
Set the Kong to 275 degrees. Since the lobster will cook quickly, consider using a diffuser to cook over indirect heat. Use a brush to apply a layer of olive oil to each lobster tail right before placing on the grill. Also brush on a layer of oil to your grates where each tail will land.
Place the lobster tail flesh-side down and leave for a total of about 5 minutes.
You’ll want to stick close by to check on them about once every minute. The tails are done when you see a nice reddish-orange shell color and the meat turns milky white.

Finish by topping with the herb butter and enjoy!

Burrito Zucchini Boats

Burrito Zucchini Boats

  • 4 zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef or venison
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1 c. chopped cherry tomatoes
  • 1/2 c. corn
  • 1 c. shredded cheddar
  • 1 c. shredded monterey
  • 2 tbsp. chopped cilantro
  • Optional jalapeno slices

    Directions

    PREP TIME: 0:10
    TOTAL TIME: 0:30
    Preheat grill to 400°. Cut the zucchini in half lengthwise and scoop out insides and use for bread, rolls, or anything creative.
    In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic a ground meat, breaking up the meat with a wooden spoon. Cook until done and drain fat into bowl to cool before disposing in trash.
    Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
    Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro (plus jalapeno if you have the desire) and serve warm.

Banana Butter Pecan Kabobs

Banana Butter Pecan Kabobs

  • 1 loaf of frozen pound cake, thawed and cubed, 2 large bananas, cut into 1-inch slices
  • 1/4 cup butter, melted, 2 tablespoons brown sugar, 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 4 cups butter pecan ice cream
  • 1/2 cup butterscotch ice cream topping
  • 1/2 cup chopped pecans, toasted

    DIRECTIONS

    On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
    Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
    Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans. Yield: 8 servings.

    Originally published as Banana Butter Pecan Kabobs in Grill It

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

  • 4 boneless, skinless chicken breasts (maybe try boneless thighs?)
  • Thinly sliced ham
  • Sliced Swiss cheese
  • EVOO (I use Meyer Lemmon from OWO co.).

Glaze & Dipping Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, lemon pepper to taste

How we do it:
Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil). Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness. Sprinkle sea salt and lemon pepper inside butterfly.

Lay the cheese on each half of the butterfly and set ham on top, fold it over, then truss the chicken with butcher twine (tooth picks work too). Baste with EVOO. Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce. Brush the mixture generously on both sides of each chicken breast occasionally while grilling.

Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.
Make lots of sauce ‘cause it goes.

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

What to buy !

4 boneless, skinless, chicken breasts (this might even be better with boneless thighs)

Thinly sliced ham

Sliced Swiss cheese (buy extra)

EVOO (I use Meyer Lemon from Old World Olive co.).

Glaze & Dipping Sauce

1/4 cup Dijon mustard,  1/4 cup honey,  1/4 cup olive oil,  1 teaspoon minced garlic,

1 teaspoon dried oregano,  1 teaspoon salt,  pepper to taste

How we do it:

Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil).

Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness.

Lay the cheese on each half and place the ham in between the slices so each serving ends up with two slices of swiss inside.  Take one side of the  chicken and fold it over, then truss the chicken with butcher twine.  Baste with EVOO.  Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce.

Brush the mixture generously on both sides of each chicken breast occasionally while grilling after you get about half way through the cook. Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.

Mom will be in Grillin’ Heaven.

Wood Roasted Antipasti

Wood Roasted Antipasti

1 lb your favorite mushrooms

OWO co. oil (your choice)

Sea Salt

  • 1 lb each –carrots, parsnips, red bell peppers, onions, radicchio, asparagus, and brussels sprouts.  This is your toss mix for pan.
  • 6 medium beets
  • 1 head of garlic
  • 6 Shallots
  • 4 sprigs of rosemary or thyme
  • Wedge of Aged cheese
  • Slices of cured meats
  • Nice loaves of Baguette

 

Slice Toss Mix veggies to your style.  Place in a cast iron pan.  Combine Toss Mix for two minutes in Evo and sea salt.  Roast over medium fire with lid down until done to your liking.  Set aside.

Place whole beets on grate.  (Roast one hour)

Red Pepper can be placed on grate and turned as it darkens. (15 minutes)

Slice Shallots lengthwise and oil.  Place on grill for long enough to brown.  Turn in a timely fashion. (10-15 minutes)

Place pan on grill and pour in your Mix.  This should be done about forty minutes into your beet cook.

Wrap bread in foil and place on grate 10 minutes prior to serving.

Serve grilled mix in separate bowls or combine.  Place Cheese on cutting block with bread.

Seared Tuna Steaks

Seared Tuna Steaks

2 ahi tuna steaks

2 tablespoons soy sauce

1 T EVO from Old World Olive Co. (I like garlic)

Sea salt and black pepper, to taste

A pinch of cayenne pepper

green onions, for serving (optional)

Salad greens, for serving (optional)

Cover tuna steaks (looks like a loin) with soy sauce, oil, salt, pepper, and cayenne. Marinate in a container or bag for 15-20 minutes, if you have time.

Heat your grill to medium high until hot leaving the lid closed.

Use whatever method you like to oil your grates.

Sear tuna for 2.5 minutes on each side for medium rare (2 on each side for rare; 3 on each side for medium).

Slice into 1/2 inch slices and serve garnished with green onions and, if you wish, over a bed of salad greens with your favorite Asian-style dressing

Grilled  Cabbage Steaks

Grilled Cabbage Steaks

 

  • 6 large potatoes (white)
  • 1 tablespoon/15mL salt
  • For the Dressing:
  • 1 cup/240 mL sour cream
  • 1 cup/240 mL mayonnaise
  • 1 tablespoon/15 mL green onion (minced)
  • 1 clove garlic (minced)
  • 3-4 strips bacon (cooked and crumbled)
  • 1 medium pickle (dill, finely chopped)
  • 1 teaspoon/5mL salt
  • 1/4 teaspoon/1.25mL black pepper

 

DIRECTIONS 

  1. We assume you will have a nice Irish beer to help calm your impatience. Preheat grill to 400F and coat a baking sheet or cast-iron pan with a nice dose of Old World Olive Co. Garlic EVO. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
  2. Rub both sides of cabbage with smashed garlic.
  3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
  4. Finally, sprinkle each side with a bit of sea salt and freshly cracked black pepper.
  5. Grill on each side for at least 5 minutes (watch for flare ups) so as to get some nice grill marks. Put on sheet or pan and indirect grill for 30 minutes.

COLCANNON

COLCANNON

INGREDIENTS

DIRECTIONS

  1. Pre-heat oven to 400°F.
  2. Heat Dutch Oven add 1-tablespoon olive oil, bay leaves, vegetables and saute’ 4-5 minutes.
  3. Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce by one-half. Add Stout, beef stock, pickling season and cover Dutch Oven. Place in pre-heated oven, reduce to 250°F and braise for 5-6 hours.
  4. One hour before the Corned Beef is done start preparing the “Colcannon”.
  5. In a large pot add vegetable stock, potatoes and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain potatoes and reserve water. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.
  6. Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with sea salt and black pepper to taste. Hold cabbage warm and strain.
  7. In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with sea salt and white pepper to taste.
  8. Remove brisket, place on a cutting board to rest before slicing.
  9. In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.
  10. Place Colcannon in 6 large bowls and add sliced Corned Beef. Add a tablespoon butter, laddle some Beef Broth over Colcannon and serve.
  11. Place a bowl of creamed horseradish on the table.

Garnish with sprigs of fresh parsley.