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Grilled Vegetables and Potatoes |
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A few notes about my
recipes and grilling methods All recipes are written for two portions. Because I did
not do precise measurement for the ingredients, I suggest you experiment and
adjust quantities to your own taste and liking. I do not share the
old tale that a grill should be greasy and always keep it clean. Before I
cook a new dish I scrub the hot griddle and for delicate food, I paste it
with a little bit of oil. Do not burn your
food with flame-ups, burned food does not taste good and is not healthy.
Depending on the meat, I like to grill under indirect heat to prevent
flare-ups. To achieve good
results it pays to invest in a quality grill. Personally, I use Weber
products because I find them superior to other brands. |
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Recipe |
Ingredients |
Preparation/Grilling
Notes |
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Mediterranean
Beef Burger Side
Dishes ·
Grilled Sliced Onion, Pepper & Tomato mix |
·
One pound of
Sirloin Ground Beef (~10% fat) ·
Two Ciabatta
Bread Rolls ·
Three TBSP of
Olive oil ·
One TBSP of
Balsamic Vinegar ·
One TBSP
Worcester Sauce ·
Two TBSP of
finely diced Blue Onion ·
One tsp of
finely diced Garlic ·
One cup of
Gorgonzola or Blue Cheese ·
One TBSP of
fresh diced Rosemarie ·
One tsp of
fresh diced Thyme ·
One TBSP of
fresh thinly diced Parsley ·
Two tsp of Sea
Salt ·
Two tsp of
fresh ground Pepper ·
Recipes for
“Grilled Sliced Onion,
Pepper & Tomato mix” - See under “Grilled Vegetables and
Potatoes” |
·
Put ground beef
into a bowl and loosen meet with a fork ·
Add Salt and
Pepper to your liking (approximately one tsp each) ·
Add 1/3 cup of
the Gorgonzola/Blue Cheese ·
Add all the,
Olive oil, Balsamic Vinegar, Worcester Sauce, Onion, Garlic, Rosemarie,
Thyme, Parsley, Salt and Pepper ·
With a fork
sorely mix all the ingredients into the meat ·
Cover bowl with
cellophane and place into refrigerator for two hours ·
Prepare
“Grilled Sliced Onion,
Pepper & Tomatoes” – See “Grilled Vegetables and
Potatoes” ·
Pre-heat grill
to about 430°F ·
Divide meat
into two half’s and with your hands create two patties. (make sure each
patty is equally thick for even cooking) ·
Place burgers
on grill and cook for about six minutes or more depending how well you like
your burger be cooked – turn at halftime ·
A minute or two
after you turn patty spread second half of the remaining Gorgonzola/Blue
Cheese evenly on top of patty and let it melt ·
Cut Ciabatta
Rolls in half and lightly paste
open face with olive oil ·
Place face down
on grill for about thirty to sixty seconds or until lightly brown ·
Place burgers
on Rolls and serve with Grilled
Sliced Onion, Pepper &
Tomato mix |
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NY
Steak Side
Dishes |
·
Two New York
Steaks, about ½ pound each ·
One TBSP of
Olive Oil ·
One TBSP of
Balsamic Vinegar ·
Sea Salt ·
Fresh Ground
Pepper ·
Two ¼
inch Butter slices ·
Baked potato -
See “Baked Potato” recipe under “Grilled Vegetables and
Potatoes” ·
Corncobs - See
“Grilled Corncobs” recipe under “Grilled Vegetables and
Potatoes” |
·
Place Steaks
into preparation dish ·
Rub meat on
both sides with Salt and Pepper to your liking ·
Slightly paste
both sides of Steaks with Olive Oil ·
With a spoon,
rub-in a small amount of Balsamic Vinegar on both sides ·
Cover
preparation dish with Cellophane and place into refrigerator for about five
hours ·
Remove steak
½ hour before grilling ·
Prepare
“Baked Potatoes” and “Grilled Corncobs” – See
“Grilled
Vegetables and Potatoes” ·
Start your
grill and let it heat up to about 450°F ·
Place Steaks on
grill ·
Cook Steaks for
about six minutes total for medium-rare (time varies based on thickness)
– Turn Steaks at half time ·
Note: Be
careful about flame-ups and do not burn Steaks ·
When finished,
place Steaks on a warmed-up serving plate (270°F). ·
Let meet rest
for about five minutes ·
At serving time, spread butter on one side of
Steak |
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Saratoga
Lamb (Also
referred to as boneless Lamb Leg Sirloin Chop-Saratoga – see picture) Side
Dishes ·
Sliced Grilled Potatoes ·
Grilled red Bell Peppers ·
Grilled Hawaiian Onion ·
Grilled Pearl On Vine Tomatoes Note: The Saratoga Lamb cut is not very known and you may
have to ask your butcher to specially prepare it for you. |
·
Two Saratoga
Lambs ·
One TSP of
fresh Rosemary leaves ·
Two TBSP of
Olive Oil ·
Two TSP of
thinly diced garlic ·
Sea Salt ·
Fresh ground
Pepper |
·
Place the two
pieces of Saratoga Lamb into preparation dish. ·
Rub Lamb with
Salt and Pepper (amount is to your preference and liking). ·
Paste Lamb
all-around with olive Oil. ·
Rub Lamb
all-around with diced garlic and Rosemary leaves. ·
Cover dish with
Cellophane and place in refrigerator for a minimum of six hours or up to
twelve hours. ·
Pre-heat grill
to about 430°F ·
Place Saratogas
on grill ·
Cook for about
eight minutes and turn at halftime ·
After cooking,
place Saratogas on pre-heated (270°F) serving platter, cover with
aluminum foil and let rest for five minutes ·
Serve with side
dishes |
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Lamb
on a skewer |
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Leg of Lamb |
To be done |
·
To be done |
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Lamb Tender Loin |
To be done |
·
To be done |
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Rack of Lamb |
To be done |
·
To be done |
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Recipe |
Ingredients |
Preparation/Grilling
Notes |
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Pork
Tender Loin Side
Dishes Including preparation and cooking, this recipe will
take about ninety minutes to prepare. |
·
One Pork Tender
Loin (Pick a smaller piece because I find the smaller Loins taste better) ·
Ingredients for
Marinade – See “White Meat Marinade” recipe under the
“Sauces and Marinades” ·
Sea Salt ·
Fresh Ground
Pepper ·
Ingredients for
“Grilled Hawaiian Onion” – See recipe under “Grilled Vegetables and
Potatoes” ·
“Mediterranean
Pasta” - See recipe under
“Pasta Dishes”
section ·
Ingredients for
Pasta Sauce “al Francesco” -
See recipe under “Sauces and Marinades” section |
·
Place Loin in a
container and toss marinade over it. Turn Loin several times in the marinade.
Use small brush to evenly spread marinade over meet ·
Rub Loin with
Salt and Pepper to your liking ·
Prepare
“White Meat Marinade” – See “Sauces and Marinades” section ·
Cover container
with Cellophane and place in refrigerator and let it get happy over a period
of about three hours. ·
Prepare
“Grilled Sweet Hawaiian Onion” –See “Grilled Vegetables and
Potatoes” ·
Prepare Pasta
Sauce “al Francesco” - See “Sauces and Marinades” section ·
Start your
grill and let it heat up to about 420°F
and place Roast Holder on grill ·
Remove
marinated Tender Loins from refrigerator about 10 minutes before placing them
on grill ·
Place Loin on
grill and cook for about thirty minutes on indirect heat ·
Frequently
paste meet with marinade while on the grill. After 12 minutes turn Loin 180
degree and insert thermometer on thicker side of the meat. ·
Note: This
is a rare occasion were I use a thermometer to determine when the meat is
cooked to perfection. Tender Loin is a very delicate meet and it is very easy
to overcook. When in site meat temperature reaches 155°F, remove loin and
place and pre-heated (270°F) serving plate – Cover with aluminum
foil and let rest for about 5 minutes ·
Slice Tender
Loin in serving platter ·
Serve with
Pasta Sauce “al Francesco”, Mediterranean Pasta and Grilled
Hawaiian Onion ·
At serving, put
sauce over meat and pasta to your liking |
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Pork
Tender Loin Alternative
Side Dishes ·
Mediterranean Vegetable
Medley ·
Rustic white Bread |
Another variation is to
serve the Tender Loin with: ·
Mediterranean
Vegetable Medley and rustic French bread - See section “Grilled Vegetables and
Potatoes” ·
Rustic white
Bread |
·
Pork Tender
Loin same as above ·
See
“Mediterranean Vegetable Medley” recipe in the “Grilled Vegetables and
Potatoes” section ·
Serve with
Rustic white Bread and Mediterranean Vegetable Medley |
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Pork
Chop Side
Dishes ·
Mediterranean Vegetable
Medley ·
Rustic white Bread |
·
Two Pork Chops
(with bone) ·
Sea Salt ·
Fresh Ground
Pepper ·
Rustic white
Bread ·
Ingredients for
“Mediterranean Vegetable Medley” – See “White Meat
Marinade” recipe under the “Grilled Vegetables and
Potatoes” ·
Ingredients for
Marinade – See “White Meat Marinade” recipe under the
“Sauces and Marinades” |
·
Rub Pork Chop
with Salt and Pepper to your liking ·
Prepare Mediterranean
Vegetable Medley – See “Grilled Vegetables and Potatoes” section ·
Prepare
marinade – See “Sauces and Marinades” section ·
Place Pork Chop
in a container and toss marinade over it. Turn Loin several times in the
marinade. Use small brush to evenly spread marinade over meet. ·
Cover container
with Cellophane and place in refrigerator and let it get happy for four to
five hours. ·
Start your
grill and preheat to about 430°F ·
Remove
marinated Pork Chops from refrigerator about 15 minutes before placing them
on grill ·
Place Chops on
Grill and let it cook for about eight minutes (or until meat temperature
reaches 155°F) and turn at halftime ·
Remove Chop and
place on pre-heated (270°F) serving platter – Cover with aluminum
foil and let rest for about 5 minutes ·
Serve with
Mediterranean Vegetable Medley and Rustic white Bread |
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Grilled
Chicken Breast Salad Side
Dishes ·
Rustic white bread |
·
¾ pound
of boneless Chicken Breast (two breasts) ·
Rustic white
Bread ·
Sea Salt and
Fresh Pepper ·
Ingredients for
“Mediterranean Salad” ingredients – See under “Salads and Dressing” |
·
Place chicken
into a flat preparation dish and add Salt and Pepper. ·
Add
“Mediterranean White Meat Marinade”. See recipe under “Sauces and Marinades” ·
With brush,
spread Marinade evenly over chicken. ·
Cover dish with
cellophane ·
Place chicken
into refrigerator and let rest for about two hours ·
Heat grill to
about 430°F ·
Place chicken
on grill and let cook for about 12 to 18 minutes or until done – Turn
chicken during halftime ·
After chicken
is done, place it on cutting board and let rest until it become lukewarm
(about 10 minutes) ·
After
cool-down, cut Chicken Brest lengthwise into about 3/4 inch wide stripes ·
Put
“Mediterranean Salad” on serving plates – For preparation,
see “Salads and Dressing” ·
Place chicken
stripes on top of salad ·
Serve with
Rustic Bread |
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Grilled
Chicken Breast Side
Dishes |
·
Two Chicken
breasts with bones (Pick smaller pieces because I find the smaller pieces to
taste better) ·
Ingredients for
“Fresh Herb Pasta” – See “Pasta Dishes” ·
Ingredients for
“Grilled Sweet Hawaiian Onion and Grilled “Pearl On Vine”
Tomatoes” - See “Grilled Vegetables and Potatoes”
section ·
Sea Salt and
fresh ground Pepper |
·
Place chicken
into a flat preparation dish and add Salt and Pepper. ·
Add
“Mediterranean White Meat Marinade”. See recipe under “Sauces and Marinades” ·
With brush,
spread Marinade evenly over chicken ·
Cover dish with
cellophane and place chicken into refrigerator and let it get happy for about
two hours ·
Heat grill to
about 430°F ·
Place chicken
on grill (inside down) and let cook for about 15 to 20 minutes or until done
– Turn during halftime ·
When Chicken is
done, remove and place and pre-heated (270°F) serving platter. Cover with
aluminum foil and let it rest for about 5 minutes ·
Finish Fresh
Herb Pasta ·
Finish Grilled
Sweet Hawaiian Onion and Grilled “Pearl On Vine” Tomatoes ·
Serve
chicken, Fresh Herb Pasta,
Grilled Sweet Hawaiian Onion and Grilled “Pearl On Vine” Tomatoes ·
Add
Parmigianino cheese on pasta and cut up Tomatoes on top of Pasta |
|
Grilled
Chicken Breast Side
Dishes ·
Mediterranean
Vegetable Medley ·
Rustic white Bread |
Same as above but serve the
Chicken Breast with the Vegetable Medley and rustic French bread. ·
Rustic white
Bread ·
For
“Grilled Mediterranean vegetable medley” side dish ingredients
see recipe described under “Grilled Vegetables and Potatoes” |
·
Prepare Chicken
as above ·
See
“Mediterranean Vegetable Medley” recipe in the “Grilled Vegetables and
Potatoes” section |
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Mediterranean Lamb & Chicken on a
skewer Side
Dishes ·
Rustic white Bread |
·
1/2 pound of
boneless Chicken Breast filets ·
1/2 pound of
Boneless Lamb Leg (butterflied) ·
Ingredients for
“Mediterranean White Meat Marinade” - See recipe described under
“Sauces and Marinades” ·
One Hawaiian
Sweet Onion ·
One red Bell
Pepper ·
About eight medium
sized cherry Tomatoes ·
Two TBSP of
coarsely chopped fresh Rosemarie leaves ·
One TSP of
minced Garlic ·
Three TBSP of
Olive Oil ·
Sea Salt ·
Fresh Ground
Pepper ·
Ingredients for
“Cucumber sauce” recipe - See “Sauces, Marinades, and
Relishes” Requires four metal skewers |
·
Cut Chicken
Breast into 2X2 inch (or a little bit bigger) chunks and place in preparation
bowl ·
Add Salt and
Pepper and stir chicken to evenly apply spices ·
Add
“Mediterranean White Meat Marinade” and stir well until meat is
soaked with marinade. See “Sauces, Marinades, and Relishes”
for recipe ·
Cover bowl with
Cellophane foil and place in refrigerator and let rest for three hours ·
Cut Lamb meat
into 2X2 inch (or a little bit bigger) chunks and place in a preparation bowl ·
Add Salt and
Pepper to your liking and stir well ·
Add Rosemarie,
Garlic and two TBSP Olive Oil and stir well until spices are evenly applied
to meat ·
Cover bowl with
Cellophane foil and place in refrigerator and let rest for six to eight
hours. ·
Remove onion
skin and cut off a slice on both long ends ·
Cut onion into
quarters. ·
Peal (two
layers thick) onion quarters in even thick pieces and cut into even size 2X2
inches (or larger) slices. ·
Place in
preparation bowl ·
Cut Red Pepper
into even size 2X2 inches (or larger) slices and add to Onions ·
Add cherry
tomatoes into Onion and Peeper bowl ·
Add Salt,
Pepper and one TBSP Olive Oil and sir ingredients. ·
Now prepare
skewers (Two Chicken and two Lamb skewers) in the following sequence: ·
One piece of chicken, one piece of onion, one piece
of chicken, one piece of Pepper, one piece of chicken, one tomato - Repeat
sequence until skewer is full or you run out of Chicken ·
Prepare Lamb skewers same way as Chicken skewers ·
Note:
Depending on the length of your skewers, you may end up with too many
ingredients – you can grill the remaining pieces without skewer ·
Pre-heat grill
to 430°F and place skewers on grill. ·
Cook for seven
to twelve minutes until meat is done to your taste – Turn skewers
180° after half-time ·
Note: The
Lamb skewers may be done before the chicken – If so, remove Lamb before
chicken ·
When done,
place skewers on 270°F pre-heated serving plate, cover with Aluminum foil
and let rest for about five minutes ·
Serve with
Cucumber sauce and rustic white bread |
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Recipe |
Ingredients |
Preparation/Grilling
Notes |
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Wild
Salmon Steaks/Filets Side
Dishes |
·
Two 1/2 pound
fresh Wild Salmon Filets with skin ·
One Lemon cut
in half ·
One TSP of
fresh diced Thyme ·
One TSP of
fresh diced Basil ·
½ TSP of
fresh chopped Rosemarie ·
One TBSP of
Olive Oil ·
A very small
amount of diced Garlic (about ¼ TSP ·
Sea Salt ·
Fresh ground
Pepper ·
Ingredients for
“Fresh Tomato Relish” – See “Sauces, Marinades and Relishes” ·
Ingredients for
“Grilled Fennel” - See section “Grilled Vegetables and Potatoes” ·
Ingredients for
“Sliced Grilled Potatoes” recipe described in section “Grilled Vegetables and
Potatoes” |
·
Place two
Salmon pieces into preparation dish ·
Press 1/2 Lemon
(or less) evenly on all sides of the fish – turn several time to make
sure that Lemon juice is evenly applied around fish pieces – do not
soak fish! ·
Add Salt and
Pepper on all sides ·
In a small
bowl, add Olive Oil and press second Lemon-half into bowl (use all the juice
from the Lemon) ·
Add Salt,
Pepper, Garlic, Basil, Thyme, and Rosemarie – Stir well and use spoon
to crush herbs well in bowl ·
Toss lemon
marinade over fish and turn fish several times until marinade is evenly
applied ·
Cover
preparation dish with Cellophane and place it into refrigerator for ½
hour ·
Prepare and
cook Sliced Grilled Potatoes described in section “Grilled Vegetables and Potatoes” ·
Prepare and
cook Grilled Fennel described in section “Grilled Vegetables and Potatoes” ·
Prepare
“Fresh Tomato Relish” recipe described in section “Sauces, Marinates and
Relishes” ·
Heat up grill
to about 420°F ·
Rub hot grill
grid with Olive Oil ·
Place Salmon
face down on grill and cook for about seven to nine minutes ·
Turn fish after
about six minutes (Cook skin down for about two minutes) – Be careful
not to turn fish until meat no longer sticks to grill grid (Be careful not to
break Salon - use metal Spatula) ·
After fish is
done, move a metal spatula between meat and the skin and place Salmon on
270°F pre-heated serving platter ·
Serve with
Sliced Potatoes, Fennel and Tomato Relish ·
Spread Tomato
Relish over fish |
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Sea
Bass Side
Dishes |
·
Two 1/2 pound
fresh Sea Bass Steaks ·
One Lemon cut
in half ·
One TSP of
fresh diced Thyme ·
One TSP of
fresh diced Basil ·
½ TSP of
fresh diced Tarragon ·
One TBSP of
Olive Oil ·
A very small
amount of diced Garlic (less than ¼ TSP ·
Sea Salt ·
Fresh ground
Pepper ·
Ingredients for
“Grilled Fennel” - See section “Grilled Vegetables and Potatoes” ·
Ingredients for
“Sliced Grilled Potatoes” recipe described in section “Grilled Vegetables and
Potatoes” |
·
Place two Sea
Bass pieces into preparation dish ·
Press 1/2 Lemon
(or less) evenly on all sides of the fish – turn several time to make
sure that Lemon juice is evenly applied around fish pieces – do not
soak fish ·
Add Salt and
Pepper on all sides ·
In a small
bowl, add Olive Oil and press second half Lemon into bowl (use all the juice
from the Lemon) ·
Add Salt,
Pepper, Garlic, Basil, Thyme, and Tarragon – Stir well and use spoon to
crush herbs well in bowl ·
Toss lemon
marinade over fish and turn fish several times until marinade is evenly
applied ·
Cover
preparation dish with Cellophane and place it into refrigerator for ½
hour ·
Prepare
“Sliced Grilled Potatoes” described in section “Grilled Vegetables and
Potatoes” ·
Prepare and
cook “Grilled Fennel” described in section “Grilled Vegetables and
Potatoes” ·
Heat up grill
to about 420°F ·
Rub hot grill
grid with Olive Oil ·
Place Sea Bass
on grill and cook for about seven to eight minutes ·
With metal
spatula, turn fish after about four minutes ·
After fish is
done, place it on 270°F pre-heated serving platter ·
Serve with
Sliced Potatoes and Fennel |
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Recipe |
Ingredients |
Preparation/Grilling
Notes |
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Grilled Mediterranean Vegetable Medley |
·
Six small
“Pearl On Vine Tomatoes” (About 1 ½ inch in diameter) ·
Two midsized
Tomatillos ·
One red Bell
Pepper, cut lengthwise into quarters ·
One sweet
Hawaiian Onion cut in half and skin removed ·
Mix of about 8
(total) red and yellow mini Peppers, cut in half lengthwise ·
Two cups of
Button Mushroom – Stem cut off ·
About six
Garlic Cloves, skin removed ·
One branch of
Rosemarie ·
Two TBSP olive
oil ·
Salt and fresh
ground pepper Recipe requires “Non-Stick Grill Grid
Pan” |
·
Put all
ingredients in large bowl ·
Add salt and
pepper to your liking ·
Add olive oil ·
Stir vegetables
with large spoon ·
Heat up grill
to 400°F. ·
Place onion
flat side down onto grill. Note: It is very easy to burn onion if griddle is
too hot. (Use indirect heat) ·
Grill onions
for about thirty minutes, or until they are cooked al-dente. Rotate onion 180
degrees at half time ·
Five minutes
before onion is done, place four red Bell Pepper pieces (inside down) on the
grill and let cook for four minutes max. ·
After grilling
time is up, place a “Non-Stick Grill Grid Pan” on grill and
slightly paste surface with olive oil. ·
Toss all
remaining vegetables from bowl on to Grill Grid Pan and distribute evenly ·
Move Bell
Peppers and Onions from griddle surface to Grill Grid Pan ·
Let cook for
eight minutes, stir every two minutes ·
After time is
over, place all vegetables into a large 270°F preheated serving platter,
cover with aluminum foil and place plate back in 270°F oven for about 5
minutes |
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Grilled Sliced Onion, Pepper & Tomato mix |
·
One large Red
Onion ·
One red Bell
Pepper ·
One large
Tomato ·
Four TBSP of
Olive Oil ·
Sea Salt ·
Fresh ground
Pepper Recipe requires “Non-Stick Grill Grid
Pan” |
·
Cut off a small
slice on both long sides of onion ·
Slice onion
cross wise – about 3/8 inch thick slices ·
Loosen onion
rings into individual pieces ·
Slice Tomato into
½ inch wide slices ·
Cut Pepper in
half and clean out the inside ·
Slice pepper
into ½ inch wide stripes (cut along the long side) ·
Put Peppers and
Onion into preparation bowl ·
Add two TBSP
Olive oil, Salt and Pepper and stir ·
Preheat Grill
to 400°F ·
Put “Non-Stick
Grill Grid Pan” on the grill and paste surface with Olive Oil ·
Place Peppers
and Onions onto Grill Grid. Spread
evenly and cook for about six minutes – Or until al-dente ·
Add Tomatoes at
half time (Tomatoes get mushy if cooked too long) ·
Place vegetables
into a 270°F preheated serving platter, cover with aluminum foil and put
plate back in oven until serving |
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·
Four small
White Rose Potatoes ·
One full TSP of
diced Garlic ·
Two TSP of
fresh Rosemary leaves ·
Two TSP of
Olive Oil ·
Sea Salt ·
Fresh Ground
Pepper |
·
Wash and place
potatoes in cold water for about five minutes ·
Cut potatoes
into 1/3 inch thick round slices ·
Place in
aluminum pan large enough so all Potatoes fit on surface of pan ·
Sprinkle with
Salt and Pepper. ·
Add garlic,
Olive Oil and Rosemary. ·
Steer contents
in pan until all ingredients are evenly spread on Potatoes ·
Heat Grill to
about 430°F and place Aluminum Pan with potatoes on grill. Cook for about
12 to 15 minutes and turn potatoes halfway through – Potatoes should be
golden brown ·
After time is
over, place Potatoes into 270°F pre-heated serving dish, cover with
aluminum foil and put back into 270°F oven for about five minutes |
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· One Sweet Hawaiian Onion · One TSP of Olive Oil · Sea Salt · Fresh ground Pepper |
·
Cut off a
sliver on both long ends of the onion ·
Cut in half
(across long end) ·
Remove outer
layer skin ·
Place in small
preparation dish ·
Add Olive Oil,
Salt and Pepper. ·
Heat up grill
to about 420°F ·
Place Onion
face-down on grill ·
Let cook for
about 30 minutes – Rotate 180° at half time – Be careful not
to burn onion – use indirect heat ·
When time is
up, place Onion into a 270°F pre-heated serving dish and place in oven
(270°F) until serving time |
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·
One red Bell
Pepper ·
Two TSP of
Olive Oil ·
Sea Salt ·
Fresh Ground
Pepper |
·
Cut Pepper
length wise in four equal pieces and clean inside ·
Place in small
preparation dish ·
Add Olive Oil,
Salt and Pepper ·
Stir Peppers
with large spoon ·
Heat up grill
to about 420°F ·
Place Pepper
face down on grill ·
Let cook for
about six minutes turn in last minute ·
Note: Be
careful not to burn Pepper ·
When time is
up, place Pepper into a 270°F pre-heated serving dish and place in oven
(270°F) until serving time |
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Grilled
“Pearl On Vine” Tomatoes |
·
Six
“Pearl On Vine” Tomatoes - (About 1 ½ inch in diameter) ·
One TSP of
Olive Oil ·
Sea Salt ·
Fresh Ground
Pepper |
· Place Tomatoes into small preparation dish · Add Olive Oil, Salt and Pepper · Stir tomatoes · Heat up grill to about 420°F · Place Tomatoes on grill · Let cook for about six minutes – Rotate 180° once during cooking · When time is up, place Tomatoes into a 270°F pre-heated serving dish and place in oven (270°F) until serving time |
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Grilled
Fennel |
·
One Fennel ·
One TSP of
Olive Oil ·
Sea Salt ·
Fresh Ground
Pepper |
· Cut off Fennel stem and cut in half (lengthwise) · Place Fennel half’s into small preparation dish · Add Olive Oil, Salt and Pepper and stir · Place Fennels on Aluminum Foil and wrap · Heat up grill to about 420°F · Place Fennels on grill – Indirect cooking recommended! · Let cook for about thirty minutes – Fennel should be al-dente (use knife to test) ·
When time is up, place Fennel into a
270°F pre-heated serving dish and place in oven (270°F) until serving
time |
|
Grilled
Corncobs |
·
Two Corncobs
with leaves on ·
One TBSP of
Olive Oil ·
Sea Salt ·
Fresh Ground
Pepper ·
Two ¼
inch slices of Butter |
·
Fold out Corn
leaves, remove hair and clean in water ·
Place corn in
cold water for about five minutes. ·
With leaves
folded out, paste with Olive Oil and rub with Salt and Pepper to your liking ·
Cover cob with
the leaves and wrap individually in Aluminum foil ·
Heat up grill
to about 420°F ·
Place Corn on
Grill ·
Cook for 25
minutes and rotate 90° three times during cooking. ·
When time is
up, place Corn into a 270°F pre-heated serving platter and place in oven
(270°F) until serving time ·
Before serving,
unwrap corn and remove corn leaves (Cut off end of corn) ·
At serving time
rub butter evenly on corn – add Salt and Pepper as desired |
|
Baked
potato |
·
Two mid-sized
White Rose Potatoes ·
One TSP of
Olive Oil ·
Sea Salt ·
Fresh ground
Pepper ·
Two cups of
Sour cream ·
One bushel of
Chives chopped ·
Two ¼
inch Butter slices |
·
Place potatoes
in cold water for about five minutes ·
Place Potatoes
individually on Aluminum foils ·
Put a few drops
of Olive Oil on potatoes ·
Add Salt and
Pepper ·
Wrap potatoes ·
Place in
preheated (420°F) oven and cook for about 50 to 60 minutes (time varies
on size of potato) ·
At serving, unwrap
potato and slice length wise (open it) ·
Add sour cream,
butter and chives to your liking |
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(*) Onion,
Peppers and Tomatoes can be easily grilled together |
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Recipe |
Ingredients |
Preparation/Cooking
Notes |
|
Mediterranean
White Meat Marinade |
·
Three TBSP
Olive Oil ·
Two TBSP of
fresh Lime Juice ·
One TBSP White
Wine ·
One TSP thinly
diced Garlic ·
Sea Salt ·
Fresh ground
Pepper ·
One TBSP fresh
thinly diced Thyme ·
One TSP fresh
thinly diced Tarragon ·
Two TSP fresh
diced Rosemary ·
Two TSP fresh
thinly diced Basil |
·
Add all
ingredients into a small bowl ·
Add salt/peeper
to your liking ·
Stir mix well
with spoon - Use spoon to crush herbs well in bowl |
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Pasta
Sauce “al Francesco” |
·
Seven grapevine
grown small Tomatoes - (About 1 ½ inch in diameter) ·
½ cup
organic Vegetable Broth ·
3 TBSP Olive
Oil ·
3 TBSP White
Wine ·
2 TBSP diced
Shallots ·
1 TSP diced
garlic ·
2 TSP fresh
diced Rosemarie ·
2/3 cup chopped
Basil ·
1 TBSP diced
Oregano ·
1 TBSP diced
Thyme ·
¼ red
Bell Pepper ·
¼ yellow
Bell Pepper |
·
Grill the two
Bell Pepper pieces at 420°F for about 5 minutes ·
Grill tomatoes
at 420°F for five minutes ·
Let Bell
Peppers cool and slice them into ½ by 2 inch pieces. ·
Place grilled
tomatoes into bowl and cut into half’s ·
Heat up
Chef’s Pan and add the olive oil on the stove or on the Grill’s
side burner ·
Add shallots ·
Add Salt and
Pepper as you like ·
Sauté
for about two minutes ·
Add garlic and
continue sautéing for another minute – until light gold ·
Add White Wine
and Vegetable Broth ·
Add Rosemarie,
Oregano, and Thyme and let sauce gently cook for about three minutes ·
Add tomatoes
with all the liquid collected in the bowl ·
Add the grilled
Bell Peppers ·
Let simmer for
30 minutes or longer if required – Gently stir sauce every 10 minutes ·
If sauce should
NOT get too thick - add a small amount of pasta water or Vegetable Broth if too thick ·
Five minutes
before serving, taste sauce and add Salt and Pepper as needed ·
Add this time,
also add the Basil and stir into sauce and let simmer for another few minutes ·
When time is
up, place Sauce into a 270°F pre-heated serving dish and place in oven
(270°F) until serving time |
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Fresh
Tomato Relish |
·
Three Romano
Tomatoes ·
1 1/2 TBSP of
chopped red Onion ·
Two TBSP of
Basil ·
One TSP of
diced Oregano ·
One TBSP of Balsamic
Vinegar ·
Two TBSP of
Olive Oil ·
Sea Salt ·
Fresh ground
Pepper |
·
Cut Romano
Tomatoes in half and clean inside ·
Cut Tomato
shells length wise into about 1/2 inch wide stripes and cut then cut into 1/2
inch dices ·
Place diced
Tomato into preparation bowl ·
Add Salt and
Pepper as desired and stir ·
Add Basil and
Oregano ·
Add Salt and
Pepper ·
Stir until
tomatoes are evenly mixed with herbs ·
Cover
preparation bowl with Cellophane and place into refrigerator ·
When time is up
for serving, heat up Chefs Pan, add Olive Oil and Red Onions ·
Add Salt and
Pepper and sauté for two minutes ·
Remove Relish
from refrigerator, add Balsamic Vinegar and stir ·
Toss marinated
tomatoes in to Pan ·
Under high
heat, warm up tomatoes very quickly – No more than about one to two
minutes ·
When time is
up, place Relish into a 270°F pre-heated serving dish and serve |
|
Cucumber
Sauce |
·
One cucumber ·
Two cups of
Creek Yoghurt ·
½ of
Lime ·
¾ cup
finely chopped Dill ·
Small amount of
Tabasco Sauce ·
1/3 tsp minced
Garlic ·
Sea Salt ·
Fresh ground
Pepper |
·
Remove skin on
cucumber and cut in three equal length pieces ·
Slice &
dice each portion into VERY small pieces and place it into medium sized bowl ·
Add Yoghurt,
Dill and Garlic ·
Squeeze Lime
juice into bowl ·
Add a few
squirts of Tabasco Sauce ·
Add Salt and
Pepper to your liking ·
Stir well ·
Cover bowl with
Cellophane wrap and place in refrigerator ·
Serve cooled
down |
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Recipe |
Ingredients |
Preparation/Cooking
Notes |
|
Champaign
Vinegar Salad Dressing |
·
3 TBSP of Olive
oil ·
3 TBSP of
Orange Muscat Champaign Vinegar ·
2/3 cup of
dried Cranberries ·
½ Lime ·
Sea Salt ·
Fresh ground
Pepper ·
Sea Salt |
·
Poor Olive Oil
and Vinegar into large bowl ·
Press Lime
Juice into bowl ·
Add Salt and
Pepper to your liking ·
Add Cranberries ·
Stir
ingredients ·
Let Cranberries
soak for about ½ hour and stir several times |
|
Mediterranean
Salad |
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