This hardly needs a recipe, but I'll put it down because we make it so often and it's so good.
Salmon fillets or salmon steak
KC Masterpiece 30 minute Marinade: Chipotle & Lime
Place salmon in glass dish and cover with marinade. Place in refrigerator for at least 30 minutes.
Prepare grill. Place salmon on grill. Grill for approximately 10 minutes on one side (start with skin side down if there is skin). Flip salmon and cook 5 minutes on other side. Salmon should be opaque when done.
Enjoy!
Saturday, June 13, 2009
Grilled Green Beans
Delicious! Start the oil early, it takes 30 to 60 minutes to steep.
Bon Appetit, June 2009
4 Servings
Prep Time: 20 minutes
Special equipment: Perforated grill pan
Lemon Oil
1 lemon
1/4 cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
Green Beans
1 lb fresh, skinny green beans
2 tablets (500 milligrams each) vitamin C
Kosher salt
Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from heat. Let oil cool and steep for 30 minutes to 1 hour.
Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.
Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and 1/2 tsp salt to the oil. Mix well.
Prepare the grill for direct cooking over medium heat. Preheat the grill pan over direct medium heat for about 10 minutes.
Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.
Using tongs, lift the green beans from the bowl and shake off any excess oil, letting it fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.
Bon Appetit, June 2009
4 Servings
Prep Time: 20 minutes
Special equipment: Perforated grill pan
Lemon Oil
1 lemon
1/4 cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
Green Beans
1 lb fresh, skinny green beans
2 tablets (500 milligrams each) vitamin C
Kosher salt
Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from heat. Let oil cool and steep for 30 minutes to 1 hour.
Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.
Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and 1/2 tsp salt to the oil. Mix well.
Prepare the grill for direct cooking over medium heat. Preheat the grill pan over direct medium heat for about 10 minutes.
Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.
Using tongs, lift the green beans from the bowl and shake off any excess oil, letting it fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.
Blueberry Oat Scones
This recipe is supposed to be the best scone recipe (according to the food writer). I've gotten rave reviews from Travis and his parents so far. Don't thaw frozen blueberries before folding into batter.
Bon Appetit, July 2009
Makes 11 to 12
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 tbsp plus 1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp coarse kosher salt
11 tbsp (1 stick plus 3 tbsp) chilled unsalted butter, cut into 1/2 inch cubes
1 cup plus 3 tbsp old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 oz)
1 3/4 cups chilled half and half
1 tsp vanilla extract
5 tsp raw sugar
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and course salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tbsp oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
Bon Appetit, July 2009
Makes 11 to 12
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 tbsp plus 1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp coarse kosher salt
11 tbsp (1 stick plus 3 tbsp) chilled unsalted butter, cut into 1/2 inch cubes
1 cup plus 3 tbsp old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 oz)
1 3/4 cups chilled half and half
1 tsp vanilla extract
5 tsp raw sugar
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and course salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tbsp oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
Sunday, June 7, 2009
Zesty Greek Couscous Salad
Delicious and easy to prepare. I brought it to a picnic; made it the night before and left it in the refrigerator until it was time to go!
Near East
Prep Time: 20 minutes
Cook Time: 5 minutes
7 Servings
1 package Near East Couscous Original Plain
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 c. fresh basil, cut into strips
1/3 cup green onions, sliced
3/4 c. crumbled feta cheese
1. Prepare Near East couscous: In medium saucepan, bring 2 cups water, 1/2 tsp salt, and pepper to just a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with fork.
2. In large bowl, combine prepared couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight.
3. Stir in cheese just before serving. Serve over lettuce, if desired.
Near East
Prep Time: 20 minutes
Cook Time: 5 minutes
7 Servings
1 package Near East Couscous Original Plain
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 c. fresh basil, cut into strips
1/3 cup green onions, sliced
3/4 c. crumbled feta cheese
1. Prepare Near East couscous: In medium saucepan, bring 2 cups water, 1/2 tsp salt, and pepper to just a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with fork.
2. In large bowl, combine prepared couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight.
3. Stir in cheese just before serving. Serve over lettuce, if desired.
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