Nourish Network » Grilling

Grilled Fish in Parchment with Cherry Tomatoes and Corn

Lia Huber — Thu, 22 Jul 2010 16:43:24 +0000

Flaky white fish are tough to grill, but that doesn’t mean they need to be left out of the summer repertoire. Just wrap them up in a parchment package with a handful of summer veggies and you’ve got yourself a whole meal on the grill.

1/2 pound red new potatoes, very thinly sliced
2 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
2 cups cherry tomatoes, destemmed
1 cup corn kernels, cut off cobb
1/4 cup sliced scallions
3 cloves garlic, minced
2 tablespoons basil, cut into a chiffonade
1/4 cup dry white wine
4 4 ounce white fish fillets, like barramundi, tilapia or catfish

Preheat grill to medium heat. Cut four 14-inch by 14-inch squares of parchment paper. With each one, fold in half and cut into a wide heart shape. Then unfold and lay flat.

In a medium bowl, mix together potatoes with half the olive oil and a pinch of salt and pepper. Arrange a quarter of the potatoes on one half of each of the parchment paper hearts, leaving a one inch border around the edge. Place a piece of fish on top of each. In the same bowl, mix tomatoes, corn, scallions, garlic, basil, remaining olive oil and salt and pepper.

Divide tomato and corn mixture to top each fish and drizzle a tablespoon of wine over each. Then fold over the empty half and crimp the edges. Beginning at the top of the heart, roll the edges up and tightly over onto themselves and twist the end so that the packet is securely sealed. Lay finished packets on a rimless cutting board, a peel, or on the back of a cookie sheet.

Using a wide spatula, carefully transfer sealed packets onto the grill grates and cook for 10 minutes (they should be puffed and golden brown). Again using the spatula, transfer the packets to individual plates. Let rest for 5 minutes, then slice open packets (or have diners do it themselves) and serve.

Serves 4

Grass-Fed Beef Bulgogi

Alison Ashton — Wed, 30 Jun 2010 23:48:03 +0000

By Alison Ashton

Marinating tenderizes lean grass-fed beef. Bulgogi means “fire meat” in Korean and is the name of a beef dish in which paper-thin sliced meat is soaked in a flavorful combo of soy sauce, black pepper, ginger, rice wine, and pureed fruit. In this version, readily available pureed kiwifruit stands in for traditional Asian pear to help tenderize the meat. To make the beef easier to slice super-thin, pop it in the freezer for 30 minutes. If you don’t feel like firing up the grill, you can stir-fry the meat. Serve in lettuce cups with short-grain brown rice. We also love it on warm tortillas with a dollop of Fiery-Sweet Peach Salsa.

1 pound top sirloin, trimmed
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon brown sugar
1 tablespoon mirin
1 teaspoon freshly ground black pepper
1 teaspoon grated peeled ginger
1 garlic clove, grated
1 kiwifruit, peeled and pureed
1/4 cup thinly sliced green onion, plus additional sliced onion for garnish

Freeze beef 30 minutes or until firm. but not frozen.

While beef is in freezer, whisk together soy sauce, oil, sugar, mirin, pepper, ginger, garlic, and kiwifruit in a medium bowl. Stir in 1/4 cup green onion.

Remove beef from freezer. With a very sharp knife, cut beef across the grain into 1/16th-inch slices. Add beef to soy sauce mixture and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.

Preheat grill. Remove beef from marinade and discard marinade. Place beef in a grill basket or thread it on skewers. Grill 1 minute on each side or until desired degree of doneness.

Serves 4

Alberto’s Grilled Marinated Asparagus

Lia Huber — Sat, 05 Jun 2010 02:52:30 +0000

This recipe comes from Savigno, Italy, a hamlet it the hills south of Bologna, by way of my friend Alberto Bettini. Along with being the third generation to run his family’s incredible restaurant and inn, Da Amerigo, Alberto is passionate about preserving traditional foods and recipes. He shared this one with me in much the same manner as it has probably been passed on for centuries (Alberto calls it an ancient recipe): by simply describing it. Like many Italian recipes that have endured the ages, this one is simple in technique and ingredients, yet surprisingly complex in flavor. Use this asparagus as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.

2 pounds asparagus, trimmed
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
Fleur de sel to garnish

Toss asparagus with olive oil, salt and pepper and let marinate for at least an hour and up to 2.

Heat grill to medium-high and grill asparagus over direct heat for 3-5 minutes, turning on all sides, depending on thickness. Asparagus should be tender and slightly charred yet still crisp.

Serve hot or at room temperature garnished with fleur de sel.

Serves 4

Barbecued Beef Brisket

Kurt Michael Friese — Thu, 27 May 2010 00:46:56 +0000

By Kurt Michael Friese

Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.

Rub:

1 whole (8-pound) beef brisket, cleaned and trimmed
1 cup brown sugar
1 cup stone-ground mustard
1/2 cup kosher salt
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
2 tablespoons freshly black pepper
2 tablespoons cayenne pepper (or to taste)
2 tablespoons ground cumin

Baste:

1/2 cup good beer
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce

24 to 36 hours ahead:

To prepare the rub, slather beef with mustard. Combine sugar and next 7 ingredients (through cumin); press evenly onto meat. Cover, and refrigerate at least 12 and up to 36 hours.

24 hours ahead:

Soak 10 pounds of hardwood chunks in water. (If you use hardwood chips, they only need to soak for 2 hours.)

To prepare the baste, combine beer, vinegar, and Worcestershire in a clean spray bottle; refrigerate.

12 hours ahead:

If you have a smoker with a side firebox, you probably already know how to stoke it. If you’re using a charcoal or gas grill, build the fire on one side of the grill. Add some of the soaked hardwood to the hot coals (or place it in a smoker box or foil pouch if using a gas grill).

When the temperature has reached about 200 F, place brisket in smoker or on the unheated side of the grill and cover. Mind the fire to maintain this temperature throughout the cooking process. Baste the meat with beer mixture and add new wet wood every hour or so, for a total cooking time of 10-12 hours.

The beef is ready when the internal temperature registers about 170 F on a meat thermometer. It will be completely charred black on the outside (don’t worry, that’s a good thing). Let it rest at room temperature for 20 minutes before slicing it across the grain. Serve with your favorite barbecue sauce and plenty of cold beer.

Serves 24

Spiced-Rubbed Skirt Steak

Lia Huber — Thu, 15 Apr 2010 07:14:40 +0000

By Lia Huber

Skirt steak is a great choice for a weeknight meat craving: it cooks up super-fast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.

2 teaspoons coriander
1 teaspoon cumin
2 teaspoons oregano
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper
1-1/2 pounds skirt steak

Mix coriander through pepper together in a small bowl. Rub all over steak.

Heat grill to medium high and grill for 3-5 minutes per side, until medium rare.

Let rest for 5 minutes, then slice thinly against the grain.

Serves 4 to 6

Buffalo Blue Burgers with Celery Slaw

Lia Huber — Tue, 23 Mar 2010 04:44:39 +0000

The inspiration for these burgers is somewhat obvious, but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem.

HOT SAUCE

1 tablespoon butter, melted
1 teaspoon cayenne
2 tablespoons Tabasco sauce
sea salt and freshly ground pepper

BLUE CHEESE SAUCE

2 ounces blue cheese
1 tablespoon sour cream
1 teaspoon mayonnaise
2 tablespoons buttermilk, or lowfat milk
1 teaspoon apple cider vinegar

CELERY SLAW

1 cup celery, thinly sliced
1/4 cup red onion, finely chopped
1 tablespoon parsley, finely chopped
1 teaspoon canola oil
1/4 teaspoon dry mustard
2 teaspoons apple cider vinegar

BURGERS

1 pound ground buffalo, formed into 4, 3/4-inch thick patties
4 whole grain hamburger buns, split and toasted

Heat grill to medium-high heat.

In a small bowl, mix the butter, cayenne, Tabasco and a pinch of salt and pepper together. Generously brush both sides of burgers with mixture and set aside.

In another small bowl, mix together blue cheese, sour cream, buttermilk, mayonnaise, vinegar and a generous grind of black pepper and whisk until smooth.

In another bowl, toss celery with onion, parsley, oil, mustard, vinegar and a pinch of salt and pepper.

Season burgers with salt and pepper and place over direct heat on the grill. Brush with Tabasco mixture. Cook 2-3 minutes, basting once, and flip. Cook another 2 minutes, until medium rare.

Place burgers on buns, top with celery slaw and drizzle with blue cheese mixture.

Serves 4

Big City Souvlaki

Lia Huber — Thu, 15 Oct 2009 21:05:00 +0000

When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version to be utterly addictive; moist and tender with just the right amount of spice. Serve these skewers on platters with tzatziki, or in pitas with chopped tomato and onion.

1 pound ground lamb
2 tablespoons grated onion
3 cloves garlic, peeled and grated
1/4 teaspoon nutmeg
1 teaspoon oregano
1 teaspoon cayenne pepper
sea salt and freshly ground black pepper
1/2 cup Greek yogurt

Mix together lamb through pepper and stir in yogurt until well incorporated.

Mold 1/4 cup of meat mixture onto each of eight skewers and brush or spray with olive oil.

Grill or saute over medium-high heat for 8-10 minutes, turning frequently.

Serves 4

South-of-the-Border Steak Salad with Grilled Pepper and Corn Salsa

Lia Huber — Sat, 29 Aug 2009 01:23:16 +0000

This is an ultimate summer salad, full of ingredients just begging to be picked up fresh at the farmers’ market. It’s a hearty dinner salad, but also makes great potluck or picnic fare.

1 tablespoon onion powder
1-1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon oregano
3/4 pound flank steak
6 cups thinly sliced romaine lettuce
2 cups canned black beans, drained
2 avocados, diced
2 cups chopped tomatoes

Salsa

2 jalapeno peppers
2 ears of corn, shucked and cut in half
2 red bell peppers
1/2 cup chopped scallion
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh squeezed lime juice
sea salt

Heat grill to medium-high.

Combine onion powder, salt, cumin, cayenne and oregano in a small bowl and rub into both sides of steak. Sear steak 8-10 minutes, turning once, until medium rare. Transfer to a platter and cover with foil. Let rest for 10 minutes and then slice thinly, on a bias, against the grain.

Grill jalapenos, corn and bell peppers, turning occasionally. Remove jalapenos and corn to a cutting board when tender and slightly charred. Continue cooking bell peppers until charred well on all sides. Remove from grill and place in a paper bag.

Slice off corn kernels and transfer to a medium bowl with the scallion and cilantro. Chop jalapeno and add to mixture. When bell peppers are cool enough to handle, remove the charred skin, stem and seeds. Chop peppers and add to salsa with lime juice. Salt to taste.

To serve, divide lettuce among 4 large plates. Arrange beans, avocado, tomatoes and steak slices over lettuce and top with salsa.

Serves 6

Wheat Berry Salad with Middle Eastern Spices and Grilled Tomatoes and Eggplant

Lia Huber — Tue, 25 Aug 2009 05:16:29 +0000

This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.

1 cup soft white wheat berries (like Bob’s Red Mill)
3 cups water
sea salt
3 cloves garlic
1/4 cup extra virgin olive oil, divided
2 tablespoons fresh squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sumac (or lemon zest)
1-1/2 pounds eggplant, cut into 1-inch slices
1-1/2 pounds firm tomatoes, cored
¼ cup finely chopped parsley

Combine wheat berries and water with a pinch of salt in a saucepan and bring to a boil. Reduce heat and simmer for 60-90 minutes, or until tender. Drain off any excess water and transfer to a large mixing bowl.

Heat grill to medium high. Brush eggplant slices with remaining olive oil. Grill eggplant and tomatoes, turning occasionally, for 8-10 minutes, until eggplant is tender all the way through and tomato is slightly charred. Transfer all to a cutting board, remove any skin that peels off the tomatoes and coarsely chop all. Transfer vegetables and all their juices to the mixing bowl with the wheat berries.

Pound together garlic with a pinch of salt in a mortar and pestle to a paste. Whisk in 2 tablespoons olive oil, lemon juice, cumin, coriander and sumac. Heat a small frying pan over medium-low heat and add paste to pan. Sauté for 2-3 minutes, until fragrant, then scrape into bowl with wheat berries and vegetables. Toss well, stir in parsley and serve.

Serves 4

Grilled Onions with Chile-Nut Puree

Lia Huber — Thu, 20 Aug 2009 23:23:01 +0000

When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a rich, smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

2 red bell peppers
1 tomato, halved lengthwise
1/2 onion
5 cloves garlic, peeled
1 ancho chile, halved, stemmed and seeded
3 chile morro (or 2 dried chipotles), halved, stemmed and seeded
1/4 cinnamon stick
3 tablespoons pumpkin seeds
3/4 ounce peanuts, (about 3 tablespoons)
1/4 teaspoon cumin
2 pounds spring onions, cleaned, greens kept on
2 teaspoons canola oil
3/4 teaspoon salt
1 tablespoon cider vinegar

On a medium-high grill or over an open flame, roast bell pepper until flesh is completely charred, 12-15 minutes. Transfer to a paper bag until cool enough to handle, then peel, stem and seed. Place roasted peppers in the bowl of a food processor.

Heat a large skillet to medium and toast tomato, onion and garlic. Turn every few minutes to char all surfaces, about 5 minutes total, and transfer to food processor. Flatten chiles onto the skillet and toast for 30 seconds on both sides, until shiny and fragrant (be careful not to scorch). Transfer to the bowl. Add cinnamon stick and pumpkin seeds to the skillet, and transfer to the bowl when toasted and fragrant. Add peanuts, cumin and 1/2 teaspoon salt to the mixture and process until a coarse paste.

Heat 2 teaspoons oil in a large skillet over medium-high heat and when oil is hot, add puree (be careful; puree may splatter at first). Fry sauce for 5 minutes, until darkened a shade and thickened. Remove from heat, stir in vinegar and transfer to a serving bowl.

Toss green onions with remaining teaspoon oil and salt and grill for 5-8 minutes, turning often, until charred but not burnt on all sides. Serve with Chile-Nut Puree.

Serves 4