Grilled Veal Chops
I love a thick grilled veal chop. For many of us, veal is a special treat, because it tastes so good. Veal is one of the leanest meats to eat and has the highest amount of protein of all meats. Veal is an ideal protein compliment to health conscious eaters who don’t want to give up meat.
INGREDIENTS
4 Veal Chops (12 Ounces Each/1 Inch Thick)
1/3 Cup Olive Oil
6 Tablespoons Lemon Juice
5 Crushed Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
In a medium size bowl whisk together the olive oil, lemon juice, garlic cloves, salt and pepper. Arrange the veal chops in a glass baking dish. Pour the marinade over the chops and turn to coat. Let the chops marinate for 1 hour. Turn the chops over after 30 minutes so that both sides absorb the marinade. Prepare your barbecue to a medium high heat. Remove the chops from the marinade. Grill the chops for 6 minutes per side for medium-rare or until cooked to your desired doneness. Transfer the chops to a serving platter and serve with asparagus. Serves 4
Avocado & Corn Salad
This salad is a nice change of pace and super easy to make. I served this salad with lamb chops last night.
INGREDIENTS
2 Peeled & Diced Avocados
2 Chopped Green Onions
10 Halved Cherry Tomatoes
1 Cup Fresh Cooked Corn
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
4 Ounces Vinaigrette Salad Dressing
In a large serving bowl, toss together the tomatoes, avocados, green onions, tomatoes and corn. Dust lightly with the black pepper and kosher salt. Pour the vinaigrette over the salad. Cover and chill for at least one hour before serving to blend the flavor. Serves 4
Delicious Buttered Peas
All peas taste best when harvested young and tender. They are the sweetest at this stage because the sugars have not transformed into starch. Peas take longer to cook than one might expect. I find that it takes at least 6 minutes, in salted boiling water, to cook the peas. Keep tasting them and drain them when they’re done.
INGREDIENTS
2 Cups Shelled Peas
2 Large Sliced Shallots
3 Minced Garlic Cloves
1/2 Cup Cubed Ham
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
6 Ounces Butter
2 Tablespoon Olive Oil
In a medium size pot boil the peas in salted water for 6 minutes or more if needed. While the peas are boiling sauté the shallots, garlic and cubed ham in a medium size sauté pan. Cook for 3 minutes over a medium heat stirring constantly. Turn off the heat when done. Drain the peas and return the peas to the pan. Add the butter, sauté ingredients, salt and pepper. Stir until the butter has melted. Serve immediately. Serves 4
Homemade Ricotta
Homemade Ricotta sounds like a lot of work, I know, but trust me it is actually pretty darned easy. If you rinse the pot with cold water before pouring in the milk it will save you some serious cleanup. The reserved liquid whey can go into soups, stews and curries. It can also be used to cook pasta and rice. The liquid whey will keep in the refrigerator for up to 3 days.
INGREDIENTS
1 Gallon High Quality Organic Whole Milk
2 Teaspoons Kosher Salt
1/3 Cup Fresh Lemon Juice (Typically 1 Large Lemon)
You will need a large colander for this recipe. Line the colander with a layer of cheesecloth and place it over a large bowl (to save the whey). Wet the cheesecloth to hold it firmly in place. To make the ricotta you will need a large heavy pot. Rinse the pot with cold water before pouring in the milk. Bring the milk and salt to a gentle simmer over a medium high heat. Stir in the lemon juice and continue to simmer gently for 2 minutes. You want the curds to begin to form and float to the top. They will first look like spatters of white and then gather into soft clumps that look like little clouds. You will see the liquid begin to clear of cloudiness and the curds firming up, but not hard. This is when you need to scoop them out with a slotted spoon. Let the curds drain thoroughly in the colander. If the curds are very soft press gently to extract just a little of the moisture, but do not squeeze dry as you don’t want to dry out the cheese. Transfer your homemade ricotta to a large bowl. Cover and chill for 2 hours. Make 1 1/2 pounds.
Grilled Split Chicken
I love this recipe. It is so easy to make and absolutely delicious. Goes well with grilled zucchini.
INGREDIENTS
1 Cup Olive Oil
1 Cup Black Olive Tapenade
2 Sprigs Thyme
1 Tablespoon Freshly Ground Pepper
Split a while chicken in half. In a large size bowl combine the olive oil, tapenade, pepper and thyme. Take the split chicken pieces and soak both sides in the olive oil mixture. Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight. Cover and place in the refrigerator. Prepare your grill and remove the bowl of chicken. Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes. Remove from the grill and transfer to a serving platter. Serves 2
Chicken Asiago Burgers
These burgers are absolutely EXCELLENT! A nice change of pace, but still satisfies the burger urge.
INGREDIENTS
2 Pounds Ground Chicken
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Olive Oil
1 Cup Grated Asiago Cheese
4 Hamburger Buns
Mix the ground chicken, salt, pepper, garlic powder, olive oil and Asiago cheese in a large size bowl. Form the mixture into 4 patties. Place the patties on a plate. Cover with plastic wrap and place in the refrigerator for 2 hours. Preheat your grill. When you are ready to grill the burgers remove from the fridge and let sit out for 10 minutes. You want to take the chill off of the meat before putting on the grill. Cook the burgers on the frill for 5 minutes on each side until well done. Place one burger on the bottom half of each bun. Garnish as you like. Serves 4
Grilled Flank Steak
Barbecue weekend is here! Here is a tried and true Grilled Flank Steak recipe. The key is the marinade so it takes a little planning ahead.
INGREDIENTS
2 Pounds Flank Steak
2 Chopped Garlic Cloves
1/2 Cup Soy Sauce
4 Tablespoons Fresh Lime Juice
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Brown Sugar
4 Chopped Shallots
In a large measuring cup or mixing bowl combine the garlic, soy sauce, lime juice, lemon juice, olive oil, toasted sesame oil, hot sauce, kosher salt, brown sugar and chopped shallots. Mix well. Place the steak in a large resealable plastic bag and pour the marinade in the bag over the steak. Press out the excess air and turn the bag around to get the steak coated. Refrigerate overnight turning the bag occasionally. To grill the steak Remove the steak from the refrigerator and remove from the bag. Place on a large plate and let sit for 45 minutes to room temperature. Prepare the grill to a medium hot fire. Grill the steak for 6 minutes on each side for medium rare. Remove from the grill and transfer to a cutting board. Let rest for 10 minutes. Thinly slice against the grain. Transfer to a serving platter. Serves 4
Swordfish Kebabs
The Memorial Day weekend is almost here. If you are looking for grilling ideas here’s a very good one!
INGREDIENTS
1/3 Cup Large Chopped Capers Packed In Vinegar (Drained)
2 Rinsed & Minced Anchovy Fillets
3 Minced Garlic Cloves
2 Large Tomatoes (Cored & Coarsely Chopped)
2 Large Sliced Zucchini
1/3 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Large (1 Inch Thick) Swordfish Steaks (About 2 Pounds)
In a large size bowl combine the capers, anchovies, garlic, salt, pepper and olive oil. Stir well to combine. This is your marinade. Cut the fish into 1 inch cubes and place them into a large size bowl. Pour ½ of the marinade over the fish and stir to make sure all of the fish get covered. Set aside to marinate for 1 hour to overnight in the refrigerator. Make sure to cover the bowl with plastic wrap. Cover the remaining marinade with plastic wrap and set aside at room temperature. Heat your grill to medium high. Thread the fish, tomatoes and zucchini onto long metal or wooden skewers and throw away the marinade that the fish sat in. If you are using wooden skewers soak them in water for 20 minutes before using. When you are ready to cook oil the grill rack. Place the kebabs on the grill and cook, turning once, for 12 minutes. The fish should be lightly colored on the outside and evenly cooked throughout. Transfer the kebabs to a serving platter and spoon the reserved marinade on top. Serve immediately. Serve with orzo or rice pilaf. Serves 4
*Note: If you do not have a bbq grill you can cook under the broiler.
Summer Corn & Tomato Salad
This salad is so easy to make as it really takes little effort to chop tomatoes and cut the kernels off of the ears of corn. The reward is a nice summer salad and very portable to make ahead for picnics and cookouts.
INGREDIENTS
5 Cups Fresh Corn Kernels (10 Large Ears)
1/4 Cup Grape Seed Oil
3 Tablespoons Raspberry Vinegar
Juice of 1 Lime
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Ripe Chopped Tomatoes
10 Chopped Green Onions
1/3 Cup Chopped Cilantro or Italian Parsley
Insert a vegetable steamer into a medium size pot filled with salted water. Bring the water to a boil. Put the corn kernels in the steamer basket. Cover and steam for 5 minutes. If you do not have fresh corn then you may use frozen corn, but do not use canned corn. In a small size bowl whisk together the grape seed oil, vinegar, lime juice, salt and pepper. Core, seed and coarsely chop the tomatoes. Chop both green and white parts of the green onions. Chop the cilantro or Italian parsley. Combine the corn, tomatoes, green onions and cilantro (or Italian parsley) in a large size bowl. Toss with the dressing. Serve either at room temperature or chilled. This salad will keep, covered, in the refrigerator for 3 days. Serves 8
Sesame Ginger Grilled Tuna Steaks
This recipe is one of my favorite summer entrees. The dressing works well with tuna steaks not only because the flavors go well together, but because it is lower in acid than traditional vinegar based marinades and therefore the fish is less likely to cook as it marinates. The Sesame Ginger marinade is equally delicious on sea bass, halibut, scallops and shrimp. Make the dressing ahead of time. It keeps well in the refrigerator.
INGREDIENTS
4 (1 Inch Thick) Tuna Steaks
1 Cup Sesame Ginger Vinaigrette
4 Teaspoons Lightly Toasted Sesame Seeds
Rinse and dry the tuna steaks. Place them in a single layer in a shallow nonreactive baking dish and pour 1 cup of the vinaigrette over them. Cover and set aside to marinate for at least 30 minutes. If you plan to marinate the fish longer put it in the refrigerator. Meanwhile preheat the grill to high. If you don’t want to grill these steaks then it is fine to broil them in your oven. When you’re ready to cook the steaks oil the grill rack. Remove the tuna from the dressing and throw away the vinaigrette. Grill the tuna steaks until nicely browned on the outside, but still translucent in the center 3 minutes per side for rare and 5 minutes per side for medium rare. Remove from the grill and serve over rice. Sprinkle each steak with a teaspoon of the toasted sesame seeds. Serve immediately. Serves 4
