"Grilled" Apple Crisp
Yield: 8 Servings
21 oz pie filling,apple or cherry
1/3 c sugar,brown,packed
1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice
1/2 pk cake mix,yellow (18.5 oz)
-approx.,2 cups
1/2 c butter (or margarine),cut in
-this,Slices
1 whipped topping (or ice
-cream)
1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of grill off and invert a baking pan on left cooking grid. Place baking pan on inverted pan. Close lid and bake 55-65 minutes, or until browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice cream.
"Grilled" Glazed Tuna Steaks
Yield: 4 Servings
1/3 c dry sherry
1 T gingerroot,Minced
1 T low sodium soy sauce 1 t honey
1 cl garlic,Minced
1 lb tuna steaks cut into 4 1 pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill
Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade. 30-Min:
Lamb Grill For Two
Yield: 2 Servings
1 T low-sodium soy sauce
2 t sesame oil
1 green onion,chopped
1 garlic clove,minced
2 t gingerroot,minced 1/4 t pepper
4 lamb loin chops (8 oz)
1 salt
In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes.
Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste.
Serve with sauted zucchini slices and sweet potatoes.
Amy's Grilled Chicken Breasts
Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic --,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1 -- minced,Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
Anchovy-Grilled Salmon Steaks
Yield: 4 Servings
4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter ====
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper
Pre-heat the grill to high heat. Oil the grill rack and place each steak to ensure an even heat. Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes.
Turn the steaks with a fish slice and place another quarter of the butter among the steaks. Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill.
Serves 4.
Anticuchos Picantes
Yield: 16 Servings
1 beef heart
MARINADE =======================
8 garlic cloves,pressed
2 chiles,rocoto,stemmed,
-seeded,minced
2 T cumin,ground
1/2 T oregano,dried
1 salt,to taste
1 pepper,black,to taste
2 c vinegar,wine, red
SAUCE ==========================
1/3 c chiles,dried, aji,crushed
1 T oil,vegetable
1 salt,to taste
HEAT SCALE HOT ================
Clean the beef heart thoroughly, removing all nerves and fat. Cut into 1" cubes, place in non-reactive bowl, refrigerate and set aside. Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar. Pour over meat. Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours. About 1 hour before grilling, remove meat from marinade and thread on skewers. Reserve marinade.
Soak the crushed chile in 1/3 cup warm water for 30 minutes. In processor, combine chiles and water with oil and salt. Add enough reserved marinade (3/4 cup) to make thick sauce, puree. Brush skewered meat with sauce and grill over hot coals or under a broiler, turning and basting to cook quickly on all sides. Best cooked medium well, 4-6 minutes on the grill. Serve with remaining sauce for dipping.
Asian Hot-Que Grill Sauce For Chicken
Yield: 1 Servings
1 stephen ceideburg
2 T brown sugar
2 T red wine vinegar
1 c ketchup
1/2 to 1 teaspoon chinese hot
-mustard
1 lg garlic clove,minced
1 T soy sauce
1 to 3 teaspoons asian chile
-paste wi,th garlic
Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.
Australian Grilled Fish
Yield: 4 Servings
4 fish steaks
1/4 c lime juice
2 T vegetable oil
1 t dijon mustard
2 t fresh ginger root --,Grated
1/4 t cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Ayam Panggang Mesanten
Yield: 4 Servings
2 lb chicken
1 t salt
1 c oil
1 t shrimp paste,Dried
4 shallots,chopped
3 garlic cloves,crushed
3 chilies,red, fresh
2 T oil
2 1/3 c coconut milk
2 bay leaves
1 lemon grass stalk
1 T juice,lime
1 chilies,red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies.
Crush lemon grass with side of cleaver.
Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over hot coals about 10-15 minutes each side, until done.
Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass. Bring to a boil. Simmer 5 minutes to allow flavors to blend.
Add lime juice. Stir. Add cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek.
Babi Pangang (Indonesian Grilled Pork)
Yield: 4 Servings
MARINADE =======================
1 lb pork,marbled
2 t ginger,ground
1 garlic clove
1 onion
3 T ketjap manis
1 pepper
1 salt
1 lemon juice
SAUCE ==========================
1 c stock
2 T sugar
1 T sherry
1 T oil
70 g tomato puree
1/2 t gourmet powder (ve-tsin)
1 onion,small
1 garlic clove
Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it. Brown it in a frying pan with either butter or oil. Basting the meat regularly. Simmer for 10-15 minutes. Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm. Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in oil or margarine. When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder. Simmer for 5 minuteswhile stirring the sauce continuously. Add water of necessary.
How to Serve: Pour the hot sauce over the warm sliced meat and garnish itwith Chopped Vegetable Pickle and Shrimp Crackers. Eat it with rice or Mei (noodles).
Grain & Cheese Burger
Yield: 4 Servings
1 1/2 c mushrooms,chopped
1/2 c green onions,chopped
1 T margarine
1/2 c rolled oats,regular
1/2 c brown rice,cooked
2/3 c shredded cheese,mozzarella
1 or cheddar
3 T walnuts,chopped
3 T cottage (or ricotta cheese)
1 low fat
2 lg eggs
2 T parsley,chopped
1 salt,pepper
1 buns,mayo, tomato, lettuce
In a 10 to 12 inch nonstick frying pan over medium heat, cook mushrooms and green onions in margarine until vegetables are limp, about 6 minutes. Add oats and stir for 2 minutes. Remove from heat, let cool slightly, then stir in cooked rice, cheese, walnuts, cottage cheese, eggs, and parsley. Add salt and pepper to taste. On an oiled 12X15 inch baking sheet shape into 4 patties, each 1/2 inch thick. Grill 3 inches from heat, turning once, 6 to 7 minutes total. Serve on bread with mayo, onion rings, and lettuce.
Bar-B-Q: Smoke-Grilled Salmon
Yield: 4 Servings
1 t lime rind,Grated
1/4 c lime juice
1 T vegetable oil
1 t dijon mustard
1 pn pepper
4 salmon steaks,1-inch thick
-[1-1/2,lb]
1/3 c sesame seed [optl],Toasted
In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.
Barbeque-Spiced Grilled Tenderloin Steaks
Yield: 1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin
-steaks
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)
Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
Basil Grilled Chicken
Yield: 4 Servings
3/4 t pepper,coarsely ground 4 chicken breast halves withou
1/3 c butter (or margarine),melted
1/4 c fresh basil,chopped
1 T parmesan cheese,grated
1/4 t garlic powder
1/8 t salt
1/8 t pepper
1 fresh basil,sprigs, optiona
Recipe by: Southern Living, Five Star Recipe Collection Press 3/4 t pepper into meaty sides of chicken breast halves. Combine the
Combine softened butter, the 2 T basil, Parmesan cheese, garlic powder, sal
Grill chicken over med coals 8 - 10 min on each side, basting frequently w/
Basil-Grilled Loin Chops
Yield: 4 Servings
8 lamb loin chops
1 T dijon mustard
1 T balsamic (or red wine
-vinegar)
2 garlic cloves,minced 1/4 t pepper
1/4 c olive oil
4 t basil leaves,slivered,fresh
USe fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish. In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking.
Bastille Day Grilled Lamb With Rosemary
Yield: 4 Servings
1 lg clove garlic,minced
1 T fresh rosemary,minced
1 T olive oil
2 t white wine vinegar
2 t dijon mustard
1/2 t salt
1 1/2 lb leg of lamb*
1 black pepper,Freshly Ground
*Brought to room temperature. A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use. The larger flap (sirloin) can be grilled. The smaller one is excellent to use for kebabs. If you're cooking for a larger group, use the entire leg.
1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees and line jellyroll pan with aluminum foil.
2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. Rub over entire surface of lamb. (Can be done as long as 12 hours ahead of time, if desired.)
3. Place lamb on grill or baking sheet and sprinkle generously with ground pepper. Grill or bake until it registers 120 degrees on an instant reading thermometer for rare, 22 to 25 minutes; or longer as desired. Let rest for 5 minutes before slicing.
Broiled Chicken With Mustard (Poulet Grille A
Yield: 4 Servings
3/4 lb very small potatoes 1 large carrot
4 small white onions 1 salt & pepper
4 lb chicken split for broiling
2 T dijon (or dusseldorf-mustard)
2 T peanut oil
2 T butter
1/3 lb mushrooms
1 T red wine vinegar
2 T finely parsley,Chopped
1. Preheat the grill. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the potatoes. Add salt to taste and bring to a boil. Let stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and pepper. Brush on all sides with mustard. Arrange the halves side by side in a baking dish, skin side down. Sprinkle with the oil. Place on the grill and cook for 10 min. 5. Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables. Add the mushrooms and sprinkle with salt and pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min. 7. Pour off all the fat from the baking dish and turn chicken halves again. 8. Turn then oven heat to 400. Place the dish in the oven and bake 10 min. 9. Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley.
Broiled Or Grilled Fish W/ Black-Bean Salsa
Yield: 4 Servings
1 15-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
4 6oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate
Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
Broiled Or Grilled Marinated Chicken
Yield: 4 Servings
1 stephen ceideburg
3 T cilantro root,Minced
3 T fish sauce
3 T chinese light soy sauce
2 T fresh lime juice
1 T black pepper,Freshly Ground
1 T garlic (3 cloves),Minced
2 lb chicken legs (or breasts)
-skin and f,at removed
Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.
Broiled/Grilled Caribou Steaks
Yield: 6 Servings
6 1/2 thick caribou steaks
1 bacon fat (or lard)
1 basting sauce
1 1/2 c red wine
3 T oil
1/8 t ginger,Ground
1 ds hot pepper sauce
1 salt and black pepper
Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.
Butterflied Pork Loin On The Grill
Yield: 8 Servings
1 4lb boneless pork loin roast
2 onions,finely chopped
1 T fresh thyme leaves
1/2 t allspice,Ground
1/4 t nutmeg,Ground
1/4 t cinnamon,Ground
1 T sugar
2 T hot pepper sauce
1/2 c soy sauce
2 T vegetable oil
Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours. Prepare a fire on the grill. When the coals have burned down and are medium hot, to catch the drippings. The roast should cook over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees. Cut the pork loin in half lengthwise and carve in thin slices.
Cafe Kula Grilled Tofu
Yield: 4 Servings
1 lb tofu,firm
1/4 c mirin
1/4 c tamari
1 t ginger,fresh,minced 1 ds pepper,cayenne
Cut tofu lengthwise into 4 "filets".
Mix together mirin, tamari, ginger and cayenne.
Marinatae tofu in mixture for at least one hour or overnight.
Grill tofu over hot coals until heated through and lightly browned.
Calypso Grilled Pineapple
Yield: 8 Servings
1/2 c worcestershire sauce
1/2 c honey
1/2 c (1 stick) butter (or marg.)
1/2 c light brown sugar,Packed
1/2 c dark rum
1 pineapple,cut into 8 wedges
- and co,red*
1 vanilla ice cream
To prepare sauce, combine Worcestershire, honey, butter, sugar and rum in 3 quart saucepan. Bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low. Simmer 12 minutes or until sauce is slightly thickened, stirring often. Remove from heat; cool completely.
Brush pineapple wedges with some of the sauce. Place pineapple on oiled grid. Grill over hot coals 5 minutes or until glazed, turning an basting often with sauce. Serve pineapple with ice cream and remaining sauce. Garnish as desired. Refrigerate any leftover sauce.** Prep time: 15 mins. Cook time: 15 mins. *You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple. **Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.
Cantonese Style Grilled Leg Of Lamb
Yield: 8 Servings
3 lb leg of lamb,trimmed of all 1/2 c hoisin sauce
2 T dijon mustard
2 T ketchup
2 T honey
1 T soy sauce
1 t chinese chili paste
1 t black pepper,freshly ground
2 cl garlic,minced
1 T ginger root,minced
Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation Time:
1:00 Cut lamb open so meat lies as flat as possible; trim all fat.
Combine remaining ingredients and smear over lamb.
Preheat barbecue and grill lamb for 10 to 15 minutes per side, depending on
Allow meat to rest for 5 to 10 minutes before carving. Carve in thin slice
Char-Grilled Kangaroo Kebabs & Smoked Eggplant
Yield: 6 Servings
1 1/3 lb kangaroo fillet,trimmed and
-,Cubed
2 t coriander seeds,roasted and
-,Ground
1 t black pepper,freshly ground
2 medium-sized eggplants
1 t garlic cloves,minced
1 2/3 T lemon juice
1 T tahini
1/2 t sea salt
1 3/4 oz yoghurt,plain
2 t parsley leaves,chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately.
Charcoal Grilled Salmon With Spicy Black Bean
Yield: 4 Servings
1/2 lb black beans,soaked
1 sm onion,chopped
1 sm carrot
1/2 celery rib
2 oz ham,chopped
2 jalapeno peppers,stemmed
-and,Diced
1 clove garlic
1 bay leaf,tied together with 3 sprigs thyme
5 c water
2 cloves garlic,minced
1/2 t hot pepper flakes
1/2 lemon,juiced
1 lemon,juiced
1/3 c olive oil
2 T fresh basil,chopped
24 oz salmon steaks
Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set aside.
While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.
Charcoal Grilled Shiitakes
Yield: 4 Servings
8 oz shiitakes
1 T olive oil
1 T tamari
1 T garlic,crushed
1 t rosemary,minced
1 salt & black pepper
1 t maple syrup
1 t sesame oil,otional
Rinse mushrooms. Remove & discard stems. Toss mushrooms with remaining ingredients & marinate for 5 minutes. Grill caps over coals until lightly charred. Serve hot.
Charcoal-Grilled Leeks With Romesco Sauce
Yield: 6 Servings
LEEKS ==========================
3 bn young leeks,trimmed of all
-but 2-3 of
1/2 c olive oil
SAUCE ==========================
1/2 T olive oil
1 sl white bread
1/4 c whole almonds,toasted
1/8 t red pepper flakes
1 sm clove garlic,chopped
1 md red bell pepper,cored,
-seeded and,Cut Up
1/4 lb ripe tomatoes
1/8 t paprika
1/8 t salt
1/4 t black pepper,Ground
1/8 c red wine vinegar
1/4 c extra-virgin olive oil
Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic. Add the red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth paste. Whirl in the vinegar. With the motor running, add the oil slowly in a thin stream. Taste for seasoning. Reserve.
Cut the leeks in half lengthwise down to within 1" of bottom, or root end. Rub them quite generously with olive oil and cook them over a covered charcoal grill until they are very tender or golden. covered charcoal grill until they are very tender or golden. 60 minutes. Turn occasionally while cooking. Serve the leeks warm with Romesco sauce on the side.
Chargrilled Lamb Rumps
Yield: 4 Servings
4 parsnips
12 cardamom pods
1 T coriander seeds + 1 ts.
3 T olive oil
4 garlic clove,crushed
8 strips of orange peel
4 lamb rumps about 150gr. ea
3 bird's eye chillies,dried
1 bunch spinach,washed&trimmed 150 g roma tomatoes
16 button mushrooms
16 cherry tomatoes
4 T extra virgin olive oil
2 T mint,fine chopped
2 T coriander,fine chopped
1 dash balsamic vinegar
1 salt
1 pepper
1 oil of deep frying
1 sprig of rosemary
Peel the parsnips, trim and shave into long strips. Fry in hot oil in a deep fryer til lightly golden. Drain briefly on paper, sprinkle with salt, then store airtight once cooled.(Can be kept up to 2 days)
Split the cardamom pods and extract the seeds. Put half of them in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and orange peel and blend together to make a marinade. Add the lamb rumps, turn to coat in the marinade, then pepper to taste. Cover and leave a room temp for 1 hour.
Grind the rest of the cardamom pods with the 1 tb of coriander seeds and set aside for the tomato jus.
Mix the dried chillies and rosemary with 2 tb olive oil. Set aside for the mushrooms.
Plunge the spinach into boiling water. Count to 30 and remove and drain with cool water. Drain again.
Next prepare the sauce ingredients. Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh.
Cool the marinaded lamb rumps on a very hot grill till done to your liking. Transfer the lamb to a baord and sprinle both side very generously with the salt. Leave to stand 2-3 mins. while preparing the garnishes.
Put the chilli oil for the mushrooms in a small frying pan and set over a med. high heat. When hot add mushrooms. Cool quicly until lightly browned. Sprinle with salt then tip onto a plate.
While the mushrooms are cooking, heat a large oiled pan over a med. heat. Add the spinach, sprinkle on a little salt and add some ground pepper. Reheat gently, don't fry. Arrange on 4 dinner plates.
Wipe out both frypans. Put 1 ts of oil in the small frypan and set it over a med. high heat. When hot tip in the cherry tomatoes. Stir quickly and cook 20 secs. until glazed. Turn onto a plate.
Warm the extra virgin olive oil in a frypan. Add the ground spices then add the diced tomatoe and strained jus, a good splash of balsamic vinegar, 1/4 ts of salt and the herbs. WArm through then turn off the heat.
Slice the meat thinly across the grain and transfer to the plates. Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately.
Cheesy Apple Ham Grill
Yield: 4 Servings
1 c apple,Chopped
1/2 c miracle whip (or miracle -whip)
- light,dre