Herb Grilled Chicken
You can prepare the chicken with the marinade up to 12 hours ahead — it’s actually better that way.
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
3 Tbsp. each chopped fresh rosemary, parsley, and garlic
1 Tbsp. kosher salt
1 Tbsp. black pepper
4 chicken breasts, bone in with skin
4 chicken thighs and legs, skin on
In a food processor, Pulse oil, lemon juice, rosemary, parsley, garlic, salt, and pepper in a food processor. Rinse off the chicken pieces and dry with a paper towel.
Preheat one side of grill to medium-high, leaving the other side unlit.
Rub chicken with herb mixture. Let chicken stand in the refrigerator at least 1 hour or up to 12 hours.
Grill chicken, covered, over indirect heat, breast side up. Grill chicken until an instant-read thermometer inserted in the breast registers 165°, about 25 to 35 minutes turning once. Remove chicken from grill, and let it rest 15 minutes before serving. Enjoy!
Make this tasty soup with fresh or frozen corn – Enjoy!
Bacon Corn Chowder
2 cups of corn, thawed if frozen, about 5 ears of fresh corn shucked
5 tablespoons unsalted butter
4 sprigs of thyme
1 large onion, diced
2 stalks of celery, thinly sliced
1-2 cloves of garlic, minced
salt and pepper
5-6 pieces of bacon, cooked until crisp, crumbled
2 large russet potatoes, cooked, peeled and cut into 1-inch cubes
6 scallions, chopped
3-4 cups chicken stock
2/3 cup heavy cream
Heat 4 tablespoons of butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt, a couple grinds of pepper, all the corn but reserve a ½ cup to add later. Cook 2 minutes, then add the chicken stock and bring to a simmer.
Microwave the potatoes on high for 5-6 minutes until baked. When cool enough to handle peel and cut into cubes. Add the cubed potatoes to the pot along with the bacon, continue to simmer. Using an immersion blender, blend soup until smooth.
Heat the remaining one tablespoon of butter in a skillet over medium-high heat, add the reserved corn kernels and scallions, cook for about 2 minutes. Add this to the pot (use the immersion blender again to blend in the onion mixture but do not make completely smooth, you want some chunks of corn in the chowder) add the heavy cream, cook until heated through, about 1 minute. Adjust seasonings. Ladle the soup into bowls and enjoy!
Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing – seriously good meal, worth the little TLC to put it all together – you won’t be disappointed!
12 oz New York Strip Steak
2 peaches, halved and pitted
4 Cups mesclun or spring mix greens
2 Tbl chopped fresh chives
3 Tbl chiffonade basil
1 Tbl chopped tarragon
Pat-dry steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve ¼ cup of oil. Season the steak again and grill medium rare. Remove steak to cutting board and let stand 10 minutes before cutting into slices.
Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill, grill for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad; garnish with remaining ¼ pound crumbled Gorgonzola cheese. Season with fresh cracked pepper and serve.
Rosemary infused Olive Oil:
2 1/4 cups extra-virgin olive oil, divided
3 fresh rosemary sprigs
To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
Creamy Blue Cheese Dressing:
½ pound crumbled Gorgonzola cheese
3/4 cup sour cream
1/2 a lemon, juiced
2 Tbsp red wine vinegar
pinch of cayenne pepper
1 Tbsp minced chives
Whisk together the first 5 ingredients, fold in the chives, cover and chill until ready to serve. Enjoy!
Sliders with Onion Relish
1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Rolls (recommended: Parker House)
16 dill pickles
Onion Relish, recipe follows
Heat a grill to high.
Combine all of the ground meat into a large mixing bowl. Shape into 16 (1-ounce) patties. Season patties generously with salt and pepper and drizzle with oil.
Cook burgers on a very hot grill for about 30 seconds on each side. If a smoky flavor is desired, you may place a lid on the grill during cooking. Serve the patties on Parker House rolls garnished with a dill pickle and Onion Relish.
2 tablespoons extra-virgin olive oil
3 cloves garlic
2 onions, cut in 1/2 lengthwise and sliced thinly
Salt and freshly ground pepper
1/2 cup water
1/2 cup ketchup
2 tablespoons yellow mustard
Heat a large skillet over medium-high heat and add the olive oil and garlic cloves. Saute the garlic until lightly browned. Add the onions and continue to cook the mixture until golden brown. Season well with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers. Enjoy!
delicious food made by my bro-in-law, Bob!
Salmon and Shrimp!
Grilled Salmon with Citrus Salsa
Ingredients for Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Ingredients for Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar (you can substitute with honey)
Kosher salt and freshly ground black pepper
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve it on the side. Enjoy!!
Grilled Potato Skins
2 large baking potatoes, cleaned and dried
3 tablespoons butter, melted
1 -2 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon garlic powder
3/4 cup cheddar cheese, shredded
3 slices cooked bacon, crumbled
2 green onions, chopped
Place potatoes on a microwave-safe plate. Microwave potatoes, uncovered, on high for 6-9 minutes or until fork tender. When cool enough to handle, cut each potato lengthwise in half. Scoop away the white portion, leaving 1/4 inches on the potato skins.
Then combine the butter, rosemary, garlic powder, salt and pepper.
Brush over both sides of potato skins. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat. Grill 2 minutes longer.
Top the potatoes with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.