Makes 1 cup
Ingredients
- 3 T. minced shallot
- 1 extra lg egg yolk
- 1 medium clove garlic, crushed
- t t fresh lemon juice
- Kosher salt
- 1/2 cup grapeseed oil
- 1/4 cup olive oil
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 1 T fresh thyme leaves, chopped
Directions
In a large bowl, beat the shallot, egg-yolk, garlic, lemon juice, 1/2 t salt and 1 t water with a whisk or hand mixer on medium high speed until combined.
Slowly drizzle the grapeseed and olive oils while continuing to whisk or mix. Start by adding just a few drops at a time. As the mixture emulsifies, add the oil in a steadier stream. Whisk in the herbs.
Refrigerate for up to 1 week.
Makes 2 cups
Ingredients
- 4 oz watercress, coarsely chopped (about 7 cups)
- 2 1/4 oz. scallion whites and greens, coarsely chopped (about 1 cup)
- 1 cup safflower, canola, or grapeseed oil
- 1/4 cup umeboshi vinegar
- Kosher salt
Directions
Puree the watercress, scallions, oil and vinegar in a blender until fairly smooth. Think the dressing to your liking with water. Season to taste with salt.
Store in the refrigerator for up to 10 days.
Makes 1 1/4 cups
Ingredients
- 2 T white wine vinegar
- 1 T rice vinegar
- 1 1/2 t. minced garlic
- 1/2 cup extra-virgin olive oil
- 1 T coarse Dijon mustard
- 2 t honey
- Kosher salt and freshly ground black pepper
Directions
Combine the vinegars and garlic in a 1-pint jar and let sit for 5 minutes.
Add the olive oil, mustard, honey, 1/4 t. salt, and several grinds of pepper. Cover with the lid and shake vigorously until emulsified, about 10 seconds. Refrigerate for up to 1 month.
Ingredients
- 5 1/2 T extra-virgin olive oil
- 3 medium cloves garlic, minced
- 1 T chopped fresh oregano or 1 t dried
- 2 t red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 lb. beef flap meet, cut into pieces of even thickness, if necessary
- 2 T chopped fresh flat-leaf parsley
- 1 T capers, rinsed and chopped
- I T fresh lemon juice
- I t chopped fresh thyme.
- 1/4 t crushed red Chile flakes
- 7 oz. feta (preferably Greek), cut into small cubes (about 1.5 cups)
- 5 oz. baby spinach (about 5 lightly packed cups)
- 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
- 1 1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
- 1/2 cup pitted Kalamata olives, halved
Directions
In a medium bowl, whisk 3 T. of the oil with the garlic, oregano, vinegar, 1/4 t. salt and a few grinds of pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
In a medium bowl, whisk the remaining 2 1/2 T oil, parsley, capers, lemon juice, thyme and chile flakes. Add the feta and stir gently to coat. Marinate at room temperature for up to 1 hour, or in the refrigerator for up to 6 hours.
Prepare a medium-high (400F to 475F) gas or charcoal grill fire. Remove the steaks from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140F). Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain, then season lightly with salt.
Put the spinach, cucumbers, tomatoes, and olives in a large bowl. Drizzle all of the marinade from the feta over the salad, using a spatula to hold back the feta (it’s OK if a few pieces fall in). Season with salt and pepper and toss to coat. Arrange on a serving platter or divide among 4 dinner plates. Scatter the steak and feta over the salad and serve.
Ingredients
- 2 lg. sprigs fresh tarragon
- 2 oz. (4 T) unsalted butter, softened
- 2 T minced shallot
- 1 T dry white wine or vermouth
- I T white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 1/2 lb. beef flap meat, cut into pieces of even thickness, if necessary
- 1 bunch asparagus, preferably thick, trimmed
- 1 T olive oil
Directions
Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.
In an 8-inch skillet melt 1 T of the butter over Medium-low heat; add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the wine, vinegar and 1 T water, increase the heat to medium and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Add the remaining 3 T butter, the chopped tarragon 1/4 t salt, and 1/8 t pepper and mix with a fork until well combined. Set aside until reedy to use. (The butter may be made up to a week ahead , refrigerate and return to room temperature before using.)
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar). Coat with the olive oil, and season generously with salt and pepper. Grill the meat, turning every 2 minutes until cooked to your liking 6 to 8 minutes to medium (14O°F) . Transfer to a cutting board, cover loosely with foil, and let rest.
Meanwhile, grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3 minutes. Transfer to a serving platter.
Thinly slice the meat against the grain, arrange on the platter with the asparagus, top both with dollops of the butter, and serve.
Serves 4
Ingredients
- 1/4 c tamari
- 3 T peanut oil
- 2 T mirin
- 1 1/2 t. Asian sesame oil
- 2 lg. cloves garlic, finely grated
- 1 1-to 2-inch pieces fresh ginger, finely grated (about 1 generous T)
- 1 1/2 to 2 lb. beef flap meat ;cut into pieces of even thickness, if necessary
- 2 scallions, green parts only, thinly sliced
- 1 T toasted sesame seeds
Directions
In a medium bowl, whisk together the tamari, peanut oil, mirin, sesame oil, garlic and ginger. Add the meat and turn to coat. Cover and marinate in the refrigerator for 4 to 6 hours.
Prepare a medium-high (400F to 475F) gas or charcoal grill fire. Remove the meat from the marinade and pat dry. Grill, turning every 2 minutes until cooked to your liking, 6 to 8 minutes for medium (140F).
Transfer to a cutting board, cover loosely with foil and let rest for 5 to 10 minutes.
Thinly slice across the grain and serve sprinkled with the scallions and sesame seeds.
Serves 6 to 8
Ingredients
- 1 can (20 oz) Crushed Pineapple, divided
- 3 tablespoons Dijon mustard, divided
- 1 tablespoon packed light brown sugar
- 1 lb. (13 to 15 count) raw shrimp, peeled and deveined with tails intact
- Juice and peel of 1 lime
- 2 medium Jalapeño chilies, seeded and finely chopped
- 2 tablespoons fresh cilantro, finely chopped
Directions
Preheat grill to medium-high heat. Combine 1/2 cup crushed pineapple and juice. 2 tablespoons Dijon mustard and brown sugar in small blender or food processor for basting sauce. Cover; blend until smooth. Transfer to shallow bowl; set aside.
Brush grill with cooking oil. Blot shrimp with paper towel, removing any moisture. Baste one side of shrimp with pineapple basting sauce, then place on the grill sauce side down. Baste other side with sauce. Cook shrimp on grill about five minutes or until firm to the touch, basting the shrimp until sauce is gone; remove shrimp to a platter.
Place remaining crushed pineapple, remaining Dijon mustard, lime juice and zest and chopped jalapenos in a small sauce pot. Place on side grill burner or grill rack over medium-high heat and bring to a simmer, stirring often. Cook for 5 minutes, remove from heat and allow to cool for 20 minutes. Stir in cilantro.
Place a spoonful of the sauce into 4 to 5 small (4 oz.) Jelly jars or similar size cup or martini glass. Arrange 3 to 4 shrimp on the rim of the jars or glasses with the tails on the outside serve immediately.
Ingredients
- 1 can (20 oz) Pineapple chunks, drained, reserve juice
- 1/2 c. orange marmalade
- 2 t. black pepper divided
- 1-1/4 t. salt divided
- 1/4 c. plain Greek yogurt
- 1/4 c. fresh chopped mint, divided
- 1 lb. ground beef
- 2 t. harissa seasoning
- 1/4 c. Italian-seasoned breadcrumbs
- 4 oz. crumbled goat cheese (optional)
Directions
- Coat grill with cooking spray; heat to between 500F and 600F. Pre-soak 5 wooden skewers (10-inch) in water for 10 minutes. Place reserved juice in small sauce pan. Remove 25 pineapple chunks and set aside for skewering. Chop remaining fruit to add to sauce.
- Place saucepan with juice on the grill over medium-high heat. Add marmalade, 1 t. pepper, 1/4 t. salt, and chopped pineapple. Heat to boiling; reduce heat and simmer 20 minutes or until thickened, stirring occasionally. Remove from the heat and allow to cool slightly; add 2 T. yogurt and 2 T. mint.
- Combine ground beef, harissa, 1 t. salt, 1 t. pepper, 2 T. yogurt, and bread crumbs in a large mixing bowl; blend well. Roll into 15 meatballs (2 to 2 1/2 T each) and place on baking sheet.
- Skewer a piece of fruit, a meatball, two more pieces of fruit, another meatball, two more pieces of fruit and an additional meatball on wooden skewers. Repeat this pattern for the remaining skewers.
- Place kabobs on grill, and close the lid. Cook skewers 12 to 15 minutes or until cooked through, rotating the kabobs every 3 minutes. Remove the skewers to a baking sheet and let rest for 5 minutes.
Serve skewers with sauce and garnish with chopped mint and goat cheese, if desired.
Serve additional sauce in a bowl on the side.
Ingredients
- Kosher salt
- 1/2 lb. dried tagliatelle or fettuccine
- 1 lb. large shrimp (31 to 35 per lb.) preferably wild caught, peeled and deveined
- Freshly ground black pepper
- 2 T. extra-virgin olive oil
- I lb. asparagus, trimmed into 1-inch pieces
- I large shallot, minced (about 1/4 cup)
- 1 cup lower-salt or homemade chicken broth
- 1 cup well shaken canned coconut milk
- 1/4 cup frozen peas, thawed
- 2 T. Cognac
- 2 T. thinly sliced fresh chives
Directions
- Bring a large pot of well salted water to a boil.
- Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- Meanwhile, pat the shrimp dry and season with salt and pepper.
- Heat 1 T. of the oil in a 12-inch skillet over medium heat.
- Add the shrimp and cook, stirring until they just start to turn pink, 1 to 2 minutes.
- Transfer to a medium bowl. Add the remaining 1 T. oil to the skillet, then add the asparagus and cook, stirring frequently until crisp-tender, 3 to 4 minutes. Transfer to the bowl of shrimp.
- Reduce the heat to low. Add the shallot to the skillet and cook, stirring until softened about 2 minutes.
- Add the broth and coconut milk, and bring to a boil over high heat; boil until the sauce is thickened and reduced by half, about 5 minutes.
- Reduce the heat to low. Add the pasta, shrimp, asparagus, peas, Cognac, and chives to the skillet and toss to combine.
- Season to taste with salt and pepper. Add a little pasta water to loosen, if necessary, and serve.
Ingredients
2 tbsp. Extra Virgin Olive Oil
1 tsp. Adobo with Pepper
1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
¼ tsp. Crushed Red Pepper
1 lb. jumbo shrimp, peeled and deveined (about 16 pieces)
1 large green and/or red bell pepper, cut in 1” pieces
1 lemon, cut into 8 slices
4 skewers
Directions
|
1. |
In zip-top plastic bag, or plastic container with a lid, mix together oil, Adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes. |
|
2. |
Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables. |
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3. |
Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes. |
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