4/21/2016

Sweet and Spicy Grilled Salmon Recipe

Sweet and Spicy Grilled Salmon
Sweet and Spicy Grilled Salmon

The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.

Total Time: 35 min
Prep: 15 min
Cook: 20 min

Yield: 4 servings

Level: Easy

Ingredients

2 tablespoons hot sauce, such as Frank's
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill
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Directions

Preheat an outdoor grill or grill pan on medium high.

Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.

Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.

Transfer the fillets to individual plates and serve with the celery slaw.

From Food Network Kitchens

2/02/2016

Grilled polenta with pear & blue cheese recipe

Grilled polenta with pear & blue cheese photo
Grilled polenta with pear & blue cheese

A distinct dish that features grilled polenta with sliced pears and Castello blue cheese.

Ingredients

4 cups milk
1 cup polenta
3/4 cup grated Parmesan
30g butter, chopped
420g can pear halves, drained and sliced
150g Castello blue cheese

Method

Step 1 Line a 20cm square non-stick baking pan with baking paper.

Step 2 Cook squares under grill for another 2 mins until the cheese has melted. Serve grilled polenta immediately.

Step 3 Heat milk in a large saucepan on medium until just simmering. Gradually add polenta in a slow stream stirring constantly. Cook stirring on low heat for 15-20 mins until smooth and polenta comes away from sides of pan. Remove from heat. Add parmesan and butter stir until melted and creamy. Pour polenta into prepared pan, smoothing the top with a spatula. Set the polenta aside for 1 hr to set.

Step 4 Invert set polenta onto a clean board. Cut into 16 squares. Place squares on a baking try and cook under a preheated grill on high for 2-3 mins until golden. Top each square with 2 pear slices and crumble over blue cheese.

Coles - January 2014

Pea and broccoli soup with grilled cheese sandwich croutons recipe

grilled cheese sandwich croutons picture
Pea and broccoli soup with grilled cheese sandwich croutons

Make the most of in-season veggies with this hearty pea and broccoli soup topped with tasty grilled cheese sandwich croutons!

Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 leek, pale section only, coarsely chopped
1 brushed potato, peeled, finely chopped
2 garlic cloves, crushed
4 cups (1L) chicken stock, or vegetable stock
1 small head broccoli, coarsely chopped
2 cups (240g) frozen peas
20g butter, at room temperature
4 thick slices multigrain bread
2 slices tasty cheddar
Coarsely chopped chives, to serve

Method

Step 1 Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for 5 mins or until onion softens. Add the stock and bring to the boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 mins or until broccoli is very tender. Set aside to cool.

Step 2 Transfer the cooled broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.

Step 3 Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter-side out, between bread slices. Cook in sandwich press for 2 mins or in frying pan for 2 mins each side, or until cheddar melts and the bread is golden brown. Cut into 2cm-wide croutons.

Step 4 Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.

Notes

Double up on value vegetables: Take advantage of in-season, best-value vegetables, such as broccoli, and make an extra batch of this soup to freeze.

Coles - August 2015

1/02/2016

Pulled Chicken with Bourbon BBQ Recipe

Pulled Chicken with Bourbon BBQ
Pulled Chicken with Bourbon BBQ

Recipe courtesy of Rachael Ray

SHOW: Rachael Ray's Week in a Day
EPISODE: Make It Work

Total Time: 2 hr
Prep: 15 min
Cook: 1 hr 45 min

Yield: 4 servings
Level: Easy

Ingredients

Bourbon BBQ Sauce:

 
1 cup ketchup
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 large cloves garlic, finely chopped
1/4 cup apricot all-fruit spread or preserves
2 shots good-quality bourbon
1 tablespoon orange zest
Coarsely ground black pepper

Sandwiches:

1 sweet potato, peeled and cut into small dice
Salt
1 tablespoon vegetable oil
1 large onion, chopped
4 cups Pulled Poached Chicken, recipe follows
1 cup poaching liquid from Pulled Poached Chicken, recipe follows
8 soft brioche or other rolls, split

Slaw:

1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons agave or honey, or 2 teaspoons sugar
Juice of 1 lemon
2 cups shredded cabbage or slaw salad mix
1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped
Salt and freshly ground black pepper

Pulled Poached Chicken:

One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
Salt

Directions

Slaw:

For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.

For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.

For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.

To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.

Cook's Note: If you are not serving the BBQ chicken immediately, cool and then store in the refrigerator. Reheat over medium heat. Store the slaw in the refrigerator until ready to serve.

Pulled Poached Chicken:

Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

Fried Chicken Recipe

Fried Chicken
Fried Chicken Recipe

Recipe courtesy of Alton Brown

SHOW: Good Eats
EPISODE: Fry Hard 2: The Chicken (Fried)

Total Time: 40 min
Prep: 20 min
Cook: 20 min

Yield: 3 to 4 servings
Level: Intermediate

Ingredients

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

4/21/2015

Vanilla-and-lime chicken skewers recipe

Vanilla-and-lime chicken skewers

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Vanilla-and-lime chicken skewers recipe. Enjoy grilling and learn how to make Vanilla-and-lime chicken skewers. 

Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu. "In my head, I don’t usually put lime and vanilla together, but this bright and breezy dish seems like just the thing for enjoying on a warm day at a barbecue. And so you’ll want an outdoor friendly white to go with it. No real fat, chilli heat or heavy sauce to worry about so you can pick a white that is delicate and clean. This is the second visit this series to the Austrian Gruner Veltliner variety because I think it has such food-friendly properties. It calls to mind citrus and light stone fruit sprinkled with spicy white pepper, and so you get interest and plenty of fresh, clean flavours and acidity – definitely one to try if you get the chance." - Dan Coward

Serves 4
Preparation 3hr 10min
Cooking 10min
Skill level Easy

By
George Gonthier

Ingredients

800 g chicken breast, cut into 2 cm squares
olive oil, to coat chicken
1½ tbsp ground vanilla salt and lime zest
1 pinch of pepper
1 lime
2 garlic cloves, grated
bamboo skewers, soaked in cold water for 20 minutes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time: 3 hours

Drink Hahndorf Hill Gruner Veltliner – GRU 2012, Adelaide Hills, SA

In a large bowl, combine the chicken, olive oil, ground vanilla salt and lime zest, pinch of pepper, juice of half of the lime and the garlic. Cover and marinate in the fridge for 3 hours.

Skewer the chicken pieces and cook on a hot barbecue or grill plate until ready. Squeeze the juice of the remaining lime over the chicken skewers while cooking.

Serve hot with salad, rice or vegetables.

More Grilled Recipes: 


Grilled chicken (gai yaang) recipe 
Poulet Grillé au Gingembre (Grilled Chicken with Ginger) 
Greek chicken with roasted capsicum, olive and orzo salad  
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers


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4/12/2015

Grilled lamb chops with asparagus (agnello alla griglia con asparagi) recipe

Grilled lamb chops with asparagus

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled stripey trumpeter wings recipe. Enjoy grilling and learn how to make Grilled stripey trumpeter wings.

Silvia and a childhood friend prepare a rustic dish of lamb with asparagus.

Serves 4
Preparation 20min
Cooking 10min
Skill level Easy

By
Silvia Colloca

Ingredients

2 cloves garlic, peeled and left whole
2–3 sprigs rosemary
salt flakes
2 tbsp extra virgin olive oil, plus extra for drizzling
2 tbsp white wine
16 lamb chops
16 spears asparagus, trimmed if necessary
mint leaves, to garnish
lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time 30 minutes

Resting time 5 minutes

Place the garlic and rosemary in a mortar, add a pinch of salt and pound with the pestle until the garlic breaks down into a paste. Add the olive oil and wine and mix well. Set aside.

Bash the chops with a meat mallet. This process will tenderise the meat as well as increase the surface area the marinade can stick to. Massage the lamb chops with the garlic marinade, making sure they are evenly coated. Place the chops in a non-reactive bowl or plastic container, cover with a lid or plastic film and marinate in the fridge for 30 minutes.

Blanch the asparagus in salted boiling water for 1–2 minutes or until tender, but still firm to the touch. Drain, then rinse under cold water to preserve the vivid green colour. Season to taste with salt, then finish with a drizzle of extra olive oil and a scattering of mint leaves.

Heat up a chargrill pan or a coal barbecue. Cook the chops on both sides over very high heat until scorched but still succulent. The cooking time depends on the thickness of the chops and of course your personal taste, but as a guide, for medium, cook on both sides for 2–3 minutes. Cover the chops with foil and rest for 5 minutes before serving.

Arrange the chops and asparagus on a large serving platter, squeeze a little lemon juice over the top and serve hot.

Note
• Oregano will work just as well in this dish, complementing the lamb with a delightful aromatic warmth.

This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes. Tune in at 8pm, Thursday 27 November on SBS ONE.
 

More Grilled Recipes:  

Lamb Chops with Tamarind Recipe
Grilled Lamb Chops with Mustard Barbecue Sauce
Grilled lamb steaks with peperonata 
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
Marinated lamb chops with potato and corn salad 

 
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