Gourmet Grilling #5 - July 22, 2010
Grillin' Diva
After a bit of a slow start with the grill, we finally got some heat going! Once the coals were going there was no stopping us!
Napa Valley Basil Smoked Burger
Pesto Mayonnaise:
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
Patties:
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
vegetable oil for brushing on the grill rack
8 large basil prigs, moistened with water for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4 inch thick) tomato slices) 6 paper thin red onion slices, separated into rings
6 basil sprigs for serving
Instructions: Makes 6 Burgers
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil springs directly onto the fire. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
During the last minute of cooking, top each patty with a cheese slice.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
Patties:
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
vegetable oil for brushing on the grill rack
8 large basil prigs, moistened with water for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4 inch thick) tomato slices) 6 paper thin red onion slices, separated into rings
6 basil sprigs for serving
Instructions: Makes 6 Burgers
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil springs directly onto the fire. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
During the last minute of cooking, top each patty with a cheese slice.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.
Kelly's Kick-Ass Korn on the Kob
Grilled Corn with Cheese and Lime
total time: 15 minutes
serves: 8
8 ears of corn, shucked
1 tablespoon olive oil
Kosher salt
1/2 cup crumbled queso fresco or feta (I used feta)
1/4 - 1/2 teaspoon cayenne pepper ( I used a creole seasoning- Tony Chachere's)
2 limes, cut into wedges
Heat grill to medium- high. Brush the corn with the oil and sprinkles with 1/2 teaspoon salt. Grill, turning often, until tender and charred, 5-7 minutes.
Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges
total time: 15 minutes
serves: 8
8 ears of corn, shucked
1 tablespoon olive oil
Kosher salt
1/2 cup crumbled queso fresco or feta (I used feta)
1/4 - 1/2 teaspoon cayenne pepper ( I used a creole seasoning- Tony Chachere's)
2 limes, cut into wedges
Heat grill to medium- high. Brush the corn with the oil and sprinkles with 1/2 teaspoon salt. Grill, turning often, until tender and charred, 5-7 minutes.
Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges
Cinnamon Grilled Peaches (courtesy of Bobby Flay and the Food Network)
Ingredients:
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Serve with ice cream.
- 4 large ripe freestone peaches
- 8 (3-inch) cinnamon sticks
- 4 tablespoons unsalted butter
- 1/4 cup firmly packed brown sugar
- 1/4 cup dark rum
- 1/2 teaspoon ground cinnamon
- Pinch salt
- Vanilla ice cream, for serving
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Serve with ice cream.
Grilled Summer Vegetables with Harissa Dressing
Adapted from bon appetit.
Ingredients:
1/2 cup plus 3 T olive oil
2 T fresh lemon juice
2 tsp harissa powder**
1 1/2 lb eggplant, cute into 1/2-inch-think rounds
4 medium zucchinis, halved lengthwise
lemon wedges (for garnish)
Ingredients:
1/2 cup plus 3 T olive oil
2 T fresh lemon juice
2 tsp harissa powder**
1 1/2 lb eggplant, cute into 1/2-inch-think rounds
4 medium zucchinis, halved lengthwise
lemon wedges (for garnish)
Ingredient Info:
Harrisa powder is a spice blend sold at Middle Eastern markets. If unavailable combine:
2 tsp ground coriander
1 1/2 tsp ancho chile powder
1 tsp garlic powder
1 tsp paprika (I used smoked paprika)
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
Instructions:
Whisk 1/2 cup oil, lemon juice, and harissa in a medium bowl.
Prepare barbeque (high heat). Brush zucchini with harissa and grill until cooked through and skin is darkened, turning occasionally (about 10 minutes). Pour remaining oil on a rimmed backing sheet. Place eggplant rounds on prepared sheet. Brush with harissa dressing; turn to coat. Grill until charred in spots and cooked through, turning occasionally (about 10 minutes). Serve at room temperature with lemon wedges. Pass additional dressing.
Harrisa powder is a spice blend sold at Middle Eastern markets. If unavailable combine:
2 tsp ground coriander
1 1/2 tsp ancho chile powder
1 tsp garlic powder
1 tsp paprika (I used smoked paprika)
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
Instructions:
Whisk 1/2 cup oil, lemon juice, and harissa in a medium bowl.
Prepare barbeque (high heat). Brush zucchini with harissa and grill until cooked through and skin is darkened, turning occasionally (about 10 minutes). Pour remaining oil on a rimmed backing sheet. Place eggplant rounds on prepared sheet. Brush with harissa dressing; turn to coat. Grill until charred in spots and cooked through, turning occasionally (about 10 minutes). Serve at room temperature with lemon wedges. Pass additional dressing.