Grilling Time

Grilled Flank Steak

May 25, 2012

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

May 24, 2012

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.

Sesame Ginger Grilled Tuna Steaks

May 18, 2012

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

Grilled Teriyaki Pork Chops

May 7, 2012

Grilled Teriyaki Pork Chops

 

This recipe is perfect for a spring or summer menu.  These pork chops can be served with asparagus, fried rice or stir fried vegetables.  I like to serve iced tea and fruit for dessert to keep the dinner cool.

 

INGREDIENTS

4 (1 inch thick) Pork Chops

¼ Cup Teriyaki Sauce

¼ Cup White Wine

3 Tablespoons Honey

2 Cloves Minced Garlic

 

Combine the teriyaki sauce, wine, honey and garlic in a large baking dish.  Reserve a bit for basting.  Add the pork chops and turn to coat.  You want the pork chops to be fully covered in the sauce.  Put in the refrigerator for 5 hours or overnight.  Prepare your grill or preheat your broiler.  I like to broil these pork chops 5 inches from the heat.  Baste occasionally with the marinade and turn once.  Cook for 15 to 20 minutes until the juices run clear.  Serves 4

 

Ginger And Lime Grilled Salmon

April 27, 2012

Ginger And Lime Grilled Salmon

 

After living in the Pacific Northwest for so many years I really got spoiled because the salmon there is the best in the world.  For this recipe the ginger and lime really mix well together and compliment the salmon.  It’s BBQ time so get grillin’ that salmon!

 

INGREDIENTS

2 Pound Salmon Fillet

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Tablespoons Lime Zest

2 Tablespoons Grated Fresh Ginger

1 Tablespoon Fresh Lime Juice

5 Tablespoons Melted Butter

 

Rinse the salmon and pat dry with paper towels.  Cut crosswise into 4 equal parts.  Make sure to remove as many bones as possible.  Prepare your barbecue.  Season the salmon with the salt and pepper.  Sprinkle on the grated ginger and lime zest.  Press gently into the salmon.  In a small size bowl combine the lime juice and melted butter.  Pour the butter mixture over the salmon.  Place the salmon on the grill and cook for 8 to 10 minutes.  Remove from the grill and transfer to a cutting board.  Remove the skin by sliding a sharp knife between the fish and the skin.  Serve immediately.  Serves 4

Grilled Pork Medallions

April 13, 2012

Grilled Pork Medallions

 

When I picked these pork medallions up from the butcher I wasn’t exactly sure what I was going to do with them.  Because pork tends to end up dry I decided to place them in a marinade overnight.  These Pork Medallions came out superb!  If you don’t have a grill you can put them under the broiler for 4 to 6 minutes per side. 

 

INGREDIENTS

1 1/2  Pounds Pork Medallions

1/4 Cup Olive Oil

3 Tablespoons Lemon Juice

4 Chopped Garlic Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1 Teaspoon Yellow Curry

1 Teaspoon Dried Mustard

1 Sliced Onion

 

In a flat baking dish put the olive oil, garlic, lemon juice, salt and pepper.  Stir to blend.  Add the oregano, yellow curry and dried mustard and stir to mix well.  Add the pork medallions and sliced onion to the marinade mix.  Cover and place in the refrigerator overnight.  When you are ready to cook preheat your grill.  Cook for 4 to 6 minutes on each side depending on how thick the medallions are.  Transfer to a warm serving dish and serve hot.  Serves 4

 

Grilled Swordfish

April 9, 2012

Grilled Swordfish

It’s spring and I’ve got the grilling itch something bad! I thought that I had lemons in my fridge, but to my dismay only found a lonely grapefruit. I decided to try a quick grapefruit marinade before grilling. The taste is subtle, but very good.

INGREDIENTS

1 ½ Pounds Fresh Swordfish

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Juice of 1 Grapefruit

Wash and pat dry, with paper towels, the swordfish. If your swordfish is one large piece then cut it into half. It will make it easier to handle and cook. On a large platter place the fish. Sprinkle with the salt and pepper. Pour the grapefruit juice over the top of the swordfish and let sit for 5 minutes. Place on the grill and cook from 6 to 10 minutes on each side depending on how thick your swordfish is. Serve with grilled zucchini. Serves 2

Marinating Lamb Chops

March 26, 2012

Marinating Lamb Chops

These Lamb Chops are wonderful either on the grill or under the broiler. Marinating them overnight really brings out the flavor.

INGREDIENTS

4 Lamb Chops

6 Chopped Garlic Cloves

½ Cup Olive Oil

3 tablespoons Fresh Lemon Juice

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

¼ Cup Torn Mint Leaves

Rosemary Sprigs

In a small bowl mix all of the ingredients except for the lamb chops. Place the lamb chops into a large ziplock plastic bag and pour the marinade in the bag. Make sure to cover the chops. Put in the refrigerator overnight. When you are ready to cook the chops, remove the bag from the fridge and take the chops out of the bag. Throw away the bag with the excess marinade. Place the chops on a heated grill or on a broiler pan under the broiler. How rare you want your lamb chops will determine how long you cook the chops on each side. I like to cook them between 2 to 3 minutes each side. When finished cooking, remove from the heat and transfer to a serving plate. Serves 2

Grilled Asparagus

March 23, 2012

Grilled Asparagus

Thicker asparagus is better. Medium to thick asparagus spears have a more robust flavor and meatier texture than thin ones, which are more skin than flesh. Avoid the pencil thin ones. Look for plump, round, bright green stalks. Dry looking stalks with prominent ribbing are old and may be woody and less flavorful.

INGREDIENTS

2 Pounds Asparagus

2 Tablespoons Extra Virgin Olive Oil

½ Teaspoon Kosher Salt

3 Chopped Garlic Cloves

1 Tablespoon Champagne Vinegar

¼ Teaspoon Crushed Red Pepper Flakes

Prepare a high gas grill or charcoal fire. Trim the asparagus. In a large bowl toss the asparagus with the olive oil, vinegar, chopped garlic cloves and red pepper flakes. Remove from the bowl and place on the grill. Grill, turning once, until just tender, about 2 minutes per side. Remove from the grill and place on a serving platter. Serve immediately. Serves 6

Dry Rub Salmon

March 9, 2012

Dry Rub Salmon

You certainly can’t go wrong with a nice piece of salmon. Add olive oil and dry rub and you have a delicious piece of fish. This dish goes well with my Cotswold Potatoes.

INGREDIENTS

1 Pound Fresh Salmon

2 Tablespoons Olive Oil

3 Tablespoons Victoria’s Dry Rub

Preheat your oven to 350° F. Rinse the salmon in cold water and place on a plate. Pat dry with paper towels. Cover a broiling pan with foil and transfer the salmon onto the foil. Drizzle with olive oil and then sprinkle Victoria’s Dry Rub all over the salmon. Place into the oven and bake for 20 minutes. Remove from the oven and transfer to a serving platter. Serves 2

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