Category: 2016 Shows

December 31, 2016

December 31, 2016

A year at the Grill – Special New Year Treats

December 24, 2016

December 24, 2016

December 17, 2016

December 17, 2016

Christmas Treats on the Grill

December 10, 2016

December 10, 2016

Christmas Gifts for the Grillin’ Freaks

December 3, 2016

December 3, 2016

It’s the Ada Chili Cookoff

November 26, 2016

November 26, 2016

Cold Weather Grilling

November 19, 2016

November 19, 2016

Turkey Time

November 12, 2016

November 12, 2016

Deer Camp in America

November 5, 2016

November 5, 2016

October 29, 2016

October 29, 2016

MSU/Michigan Tailgate with Wells Fargo Sponsoring today

 

Grilled Tofu Asiago Pesto

Ingredients
Pesto:
1/2 cup grated Asiago cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped walnuts
1 tablespoon (about 5 leaves), chopped fresh sage
1 garlic clove, roughly chopped
5 tablespoons grapeseed oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tofu:
14 ounces firm tofu, drained and patted dry with paper towels
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions For the Asiago and Walnut Pesto:
Place all the ingredients in the bowl of a food processor. Pulse until smooth.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.
Recipe courtesy of Giada De Laurentiis, 2008

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-tofu-with-asiago-and-walnut-pesto-recipe.html