Posts tagged grilled

Grilled Ribeye with Gorgonzola Compound Butter

Summer is in full swing and so is my backyard grill. I like the taste of grilled food so I’ve been using it a lot lately. Besides, I get to keep my indoor kitchen clean for longer periods of time.

Anyway, I stopped by the butcher yesterday and asked him what the best cut of meat is for grilling. Before I could finish my sentence, he quickly snapped… RIBEYE! And that matter-of-fact look on his face was enough to make me drool in my mind.

So yeah, here’s what I had for lunch today (I couldn’t wait til dinner). Simple to prepare, yet deep in taste. And talk about tender! It was breaking into pieces as I lifted it off the grill!

Oh, and I have to confess that I’m hooked on Liquid Smoke. Hey, I’m not a purist but I’m a big fan of smoke flavor. And the bottled stuff may not be a complete substitute for the smoker but it sure passes the test for not having me wait 24 hours for my meal.

Ingredients (serves 2):
14-16 oz. Ribeye
1 tsp. Liquid Smoke
Course Sea/Kosher Salt
Fresh Cracked Black Pepper
3 tbs. Unsalted Butter, room temp
1 oz. crumbled Gorgonzola

Direction:
Make the gorgonzola compound butter at least a couple hours ahead. Combine gorgonzola, unsalted butter (in room temp) and a few cracks of fresh black pepper in a small bowl and mix well. Cover bowl tightly with a sheet of plastic wrap. Keep in the fridge until hardened and ready to use.

If you have to, completely thaw the meat in the fridge first. Then, brush it with liquid smoke and generously sprinkle with salt and pepper. Leave it out until it reaches room temperature. About an hour or two.

Preheat the grill to super screaming hot (550F)! Make sure the steak is dry at this time, otherwise, pat dry before cooking. Place the meat on the grill and close the cover. Cook for about 3.5 minutes per side (may have to adjust according to your grill). This should be perfect medium rare.

Transfer steak to a serving plate and quickly top with a dab of the gorgonzola compound butter. Cover with a tent of foil and allow butter to melt for about 10 minutes. Serve with sides of your choice. I’d recommend curving your guilt with a ton of veggies. 🙂

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Grilled Flank Steak & Veggies

The snow on top of the grill cover has finally melted. I just had to fire it up and enjoy this nice day in the middle of winter while I can.

So, I got a piece of flank steak and some veggies from the store yesterday. Nothing fancy. No concocted recipe. I simply soaked the meat in some store-bought marinade for a couple of hours. Coated the veggies in a little oil and seasoned them with some kind of grilling seasoning blend. I preheated the grill to almost 600F, threw in the steak and let it sear for about 4 minutes on each side. Perfect medium rare! And while it’s resting, I threw in the veggies and let them cook for a few minutes until done.

Grilled Flank Steak

I like grilling my food in high heat and quickly. I get the grill marks and burnt edges but nothing’s over-cooked.

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Glazed Teriyaki Lamb Chops

What a nice fall afternoon to fire up the grill. On the way home from work yesterday, I stopped by the store to grab a couple lamb chops for dinner. This one’s a no-brainer. So easy and so good! I’ll let the pics tell the story.

Yum!

Hungry yet?

Teriyaki-Glazed Grilled Lamb Chop

Don’t forget the beer!

Ingredients (2 servings):
2 Lamb Chops
1/2 cup Kikkoman Teriyaki Baste & Glaze
Salt & Pepper
2 tbs. Canola Oil
Side Veggies of your choice, sliced into big pieces

Directions:
Preheat grill to 450F. Rub chops and veggies with oil and season with salt & pepper. Grill everything for about 4 minutes each side, more or less depending on your preferred doneness. About halfway through the cooking, brush the chops with the glaze, one side at a time. Plate and eat!

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Grilled Swordfish with Mango Tomato Chutney

It really isn’t that hard to make fish taste good. I mean, it already has excellent flavor, just by itself. I just wanted to do something that’s a bit health conscious as the swordfish itself is kind of decadent, y’know. In terms of nutrition, that is. And can you say, mercury-happy? That’s right. So, I came up with a sort of unique combination of ingredients I personally have never tried before and just went with it. Nothing fancy, actually. Just simple everyday items like tomatoes, mangoes and shallots. Sweet and savory, at the same time. Bursting with a rich flavor yet light and fresh.

It would’ve been great though, to dice up some jalapenos and add to the chutney, but I ran out. Oh well, next time.

Ingredients: Inch-Thick Swordfish Steak, Grape Tomatoes, Mangoes, Shallots, Balsamic Vinegar, Olive Oil, White Wine, Grill and Herb Seasonings, Fresh Chives, Jalapenos

Directions: Season swordfish and grill, 5 minutes each side. Do not overcook! To make chutney, slice mangoes into chunks and put in the blender or food processor along with a splash of wine. Puree the mixture. Then, mince shallots, slice tomatoes in half, dice jalapenos (if you have some) and saute altogether in olive oil. Pour in the puree and reduce in medium heat for about 10 minutes or so. Add a drizzle of balsamic vinegar in the end. Serve swordfish on a plate and smother with chutney. Garnish with chives.

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Grilled Scallops

Sadly, I don’t get to eat seafood a lot anymore. But I’m trying to change this now. I grew up eating fish or shrimp a few times a week, every week. So, these days, when I remember to grab a filet from the fishmonger, it almost seems fancy, or even decadent. This shouldn’t be the case as they are simply delicious and they are nutritious. Well, yesterday I got me some fresh (well, as fresh as it gets, here in the high plains) scallops. How often do we have scallops? Probably not as often as we have burgers or hotdogs. It definitely felt a little fancy. And these are some mighty good eats, if I may add. Go have some and you won’t be disappointed.

Just remember with any seafood, be careful not to overcook unless of course, you like chewing rubber. Make a salad out of it, if you want. I have tried both shitake/sesame vinaigrette and mango pureé and they are wonderful. Oh yeah, I was able to made good use of the mâche on this one.

Ingredients: Fresh Scallops, Some Kind of Leafy Vegetables, French Fried Onions, Your Favorite Vinaigrette, Grill and Herb Seasoning, Olive Oil

Directions: Wet scallops with olive oil and sprinkle with seasonings. Grill 3 minutes on each side. Make a salad and mix in fried onions and grilled scallops.

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Cornhusk-Grilled Chiles Rellenos

I’ve always thought of the day when my Mexican food vocabulary would go beyond that of Taco Bell. I watch Rick Bayless’ show – Mexico, One Plate at a Time – and I am inspired by the enthusiasm he so vividly displays towards this ethnic cuisine. A lot of the dishes were a bit over my head though. But I thought I could at least try to whip up something fairly basic and see where it takes me. So, here’s my first stab at it… and it’s not a burrito, for once! I had so much fun learning how to do this properly. It took awhile but hopefully next time, I’ll get better and will even be able to break some rules and put my own twist on it.

Wrapping the the stuffed chiles in cornhusks could’ve been optional and felt a little fancy but it really added to the earthiness and rustic feel of the dish. But it’s important to season with authentic herbs and spices such as cumin, coriander and Mexican oregano. Mmmm! Next stop… Molé!

This, you just throw in the fire! And when it’s ready to be served, just untie it and spread open to reveal the smoking chiles and melting queso. It was good with Spanish rice on the side. I guess, could’ve had some tortillas too but I didn’t have any. Next time.

So… wanna give it whirl? Knock yourself out!

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Grilled Eggplant with Salsa Caprese

I watch PBS a lot mainly for the cooking shows. This recipe came from one of those shows, called Primal Grill. The guy usually does meat but every once in a while he’ll throw in a little vegetarian treat. Not that I’m a vegetarian (there’s mozzarella in here) but I do enjoy a good veggie dish. Especially if it feeds my eyes, as well. This particular one, I saw and was inspired to imitate. I don’t really follow recipes. I couldn’t, even if I tried. But I like to get a wide perspective on how one prepares a dish and then I’ll go try it out with whatever I have in the fridge. And usually, I get lucky and come up with some tasty treats. Not to mention, healthy too.

Ingredients: Eggplant, Roma Tomatoes, Fresh Mozzarella, Basil Leaves, Garlic, Olive Oil, Balsamic Vinegar, Salt & Pepper

Directions: Slice eggplants into strips and score both sides. Brush with olive oil and season with herbs, etc. Start grilling. Meanwhile, dice tomatoes and mozarella. Mince garlic and chop basil. Combine all in a bowl, drizzle with olive oil, balsamic vinegar. Salt and pepper to taste. Mix well. When done grilling, layer eggplant pieces on a plate and top with the Caprese mixture. Enjoy!

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