Grilled Portobello With Goat Cheese And Green Sauce
8 oz goat cheese,; sliced
2 tablespoon olive oil
salt and pepper to taste
Green Sauce:
1/4 cup baby spinach
1/4 cup basil leaves
1 teaspoon tarragon
1 teaspoon balsamic vinegar
1 teaspoon capers
2 cloves roasted garlic
2 tablespoon extra virgin olive oil
Puree sauce ingredients in a blender. Rub mushrooms with oil and season with salt and pepper. Grill rib side down first for four minutes. Turn over and spoon sauce over portobello, while on grill, and continue to grill for an additional 4 minutes. Add slices of goat cheese touch with a little bit more of the green sauce. Remove from grill and allow to cool slightly.
Serve with rice and a salad or make a sandwich using kaiser rolls with lettuce and tomato or what you prefer.
Grilled Prawn Salad
5 tablespoon olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon minced garlic
30 small prawns *
2 cup dry white wine
4 tablespoon unsalted butter
2 oz sugar
12 cloves garlic
1 head radicchio
1/2 head escarole
1 cup mache leaves
6 oz feta cheese, crumbled
1 tablespoon sherry wine vinegar
1 salt, pepper
16 nicoise olives
*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined.
Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well.
Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside.
Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates.
Arrange prawns and olives over greens.
Grilled Salmon Steaks with Herb Butter
Herb Butter:
3 oz sweet butter -- at room
temp
2 tablespoon basil leaves -- snipped
1 tablespoon tarragon leaves -- minced
1 tablespoon chives, minced
1 tablespoon lemon juice
1 coarse salt
1 pepper, ground
Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator.
Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 minutes on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. Serve.
Grilled Shrimp And Corn Salad
30 shrimp size 31-40's; cleaned
6 corn on the cob; *see notes
12 oz jar napalitos; rinsed and drained
2 escabeche; minced
6 tablespoon red bell pepper; minced
4 oz mixed greens; rinsed and drained
6 fresh habenero peppers; nice orange ones!
Marinade For Shrimp:
1/2 cup vegetable oil
1 bottle negro modelo; (mexican dark beer)
2 tablespoon jalapeno sauce
1 teaspoon kosher salt
2 tablespoon creamy peanut butter
2 tablespoon new mexico chile powder
Put enough water on to boil to cook 6 ears of corn. Cook the corn and remove it to a plate to cool a bit.
Prepare marinade by mixing all ingredients well in a medium mixing bowl. Add shrimp and refrigerate until you are ready to grill (no longer than 30 minutes).
Cut the corn from the cob and mix it together with the napalitos and the 1/3 cup of reserved escabeche liquid. Place corn mixture in refrigerator until needed.
Grill shrimp.
Divide the greens and place on salad plates. Push greens to outer edge of plate. Divide the corn mixture into 6 portions and mound each portion in the center of salad plate. Arrange 5 shrimp, tail up, toward the center of plate by nestling each in the corn mixture.
Mix together the red bell pepper and escabeche and sprinkle over each salad.
Garnish each salad with one of those beautiful Habanero peppers!
* Notes: If corn is not in season, substitute two twelve ounce bags of frozen corn.
**Escabeche is pickled jalapeno peppers. If the jar you find has onions with it, then mince a couple of onion pieces as well.
Bell Pepper Salsa:
1/3 cup balsamic vinegar
2 tablespoon molasses
1 teaspoon dried thyme
3 large shallots; chopped
1 large red bell pepper; chopped
1 large yellow bell pepper; chopped
Combine marinade ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator for 30 minutes.
To prepare salsa, combine balsamic vinegar, molasses, and dried thyme in a large skillet over medium heat and bring to a boil. Cook until slightly reduced, about 2 1/2 minutes. Add shallots and bell peppers and cook until vegetables are tender.
Broil marinated tenderloin steaks for 8 minutes or until done. Serve topped with warm bell pepper salsa. Per serving: 408 Calories; 26g Fat (57% calories from fat); 21g Protein; 24g Carbohydrate; 80mg Cholesterol; 66mg Sodium
Recipe by: Cooking Light, January/February 1998
Pan Roasted Quail With Port Sauce
Marinade:
1/2 cup dry red wine
1/4 cup good quality port (not too sweet)
1/4 cup olive oil
2 tablespoon balsamic vinegar
2 tablespoon maple syrup
2 tablespoon lowsalt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
1 several sprigs of fresh thyme, - or; -
1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, fresh, breast and backbones; removed
2 tablespoon olive oil
Port Sauce:
2 lb poultry bones
2 carrots, roughly chopped
1 onion, diced
3 ribs celery, roughly chopped
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 quart water
1/2 cup veal stock, or beef stock
1 cup good quality port
Final Enrichment::
2 tablespoon good quality port
2 tablespoon unsalted butter
Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hou rr, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth , lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce ma y be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the fina l flavor and give the sauce a silken sheen.
To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
