Recipe Wednesday: Summer grilling
Shannon Smith is cooking up some great summer recipes at the Green Valley Grill.
To find out what else they offer, check out their site at:
http://www.greenvalleygrill.com/
Grilled Summer Vegetables
Ingredients:
1 pound fresh eggplant sliced ½” thick on the bias
1 pound fresh yellow squash sliced ½” thick on the bias
1 pound fresh zucchini sliced ½” thick on the bias
1 pound red bell pepper cut into 2” squares
1 pound red onions cut into 2” squares
4 ounces chopped fresh garlic
1 ounce chopped fresh basil
1 ounce chopped fresh oregano
½ ounce fresh rosemary
1 cup extra virgin olive oil
salt and pepper to taste
Directions:
- In a large bowl combine herbs and oil; mix well.
- Add vegetables and toss well.
- Place vegetables on grill, season with salt & pepper and cook till tender.
- Makes – 5 pounds
Charcoal Grilled Prime Rib
Ingredients:
1 whole prime rib
4 tablespoons garlic powder
2 tablespoons ground rosemary
4 tablespoons kosher salt
2 tablespoons fresh cracked black pepper
2 cups whole grain mustard
Directions:
- Combine dry ingredients and season prime rib well.
- Arrange coals on grill to the sides right and left (rather than in the center).
- Place prime rib in center of grill.
- Set the lid vents to slow cook.
- Cook 30 minutes and flip.
- Cook 30 minutes, flip and coat side with mustard.
- Cook 30 minutes, flip and coat side with mustard.
- Cook 30 minutes.
- Internal temperature should read 125 degrees for mid-rare.
Grilled Peach & Romaine Salad
Ingredients:
2 fresh peaches – pitted and cut in half
1 head of romaine
salt & pepper to taste
extra virgin olive oil
2 ounces crumbled goat cheese
3 ounces Warm Bacon Vinaigrette
Directions:
- Cut peaches in half and remove pits. Brush cut side of peach with oil and grill for 2 minutes.
- Trim outside leaves of romaine and then cut head in half lengthwise.
- Brush cut side of lettuce with oil, season with salt & pepper and grill for 90 seconds or until lightly charred but not wilted.
- Place grilled romaine on platter. Slice grilled peaches and arrange over lettuce.
- Drizzle warm bacon vinaigrette over all.
- Crumble goat cheese over all.
- Serves 2-4
Warm Bacon Vinaigrette
Ingredients:
10 ounces diced bacon
3/4 cup canola oil
3/4 cup Extra Virgin Olive Oil
1/4 cup sherry vinegar
1/4 cup red wine vinegar
1/2 tablespoon Dijon mustard
Salt to taste
Pepper to taste
2 tablespoons chopped fresh oregano
4 teaspoons chopped garlic
2.5 ounces light brown sugar
Directions:
- Cook bacon and render all fat. Set aside.
- Combine oils, vinegars, mustard, salt and pepper in a processor and blend well.
- Sauté chopped garlic till golden. Add oregano and sautéed garlic to oil mixture and puree till combined.
- In a sauce pot heat till warm, bacon, oil mixture and light brown sugar.
- Makes – 2 cups
Grilled Whole Fish
Ingredients:
1-1.5 pound whole fish
kosher salt
1/4 cup extra virgin olive oil
2 tablespoons Moroccan Spice Blend
Directions:
- Make sure your grill is clean and well oiled.
- Start with a whole fish that has been scaled, gutted, gills removed and washed well.
- Score fish on each side, perpendicular to the backbone.
- Snip off any sharp fins.
- Combine oil and Moroccan Spice blend.
- Coat fish well with oil/spice mixture and season with salt.
- Place one side down on the grill and allow to cook for 5-6 minutes (depending on thickness).
- Gently flip fish and cook for an additional 5-6 minutes.
Moroccan Spice Blend
Ingredients:
4 1/2 teaspoons turmeric
6 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons onion powder
1 1/2 teaspoons ground cinnamon
Directions:
- Combine well and store in an air tight container.
- Makes: 14 tablespoons
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
1989-2012
This recipe is property of
Quaintance-Weaver, Inc.
Unauthorized commercial use is forbidden.
