Archive for Grilled Recipes
Swanky, breathtaking, and slightly over the top, Aspen, Colorado is a food lovers dream. Home to the mother of all food festivals, the Food and Wine Classic, the ski town we call home boasts amazingly decadent eats throughout the year.
One of our favorite locals is Chef Ryan Hardy, Executive Chef of Montagna Restaurant in the Little Nell Hotel. In addition to his incredibly delicious creations, here’s why we love him. Ryan’s artisan style of handcrafted food uses local grass fed beef from the neighboring town of Carbondale, as well as local fresh eggs and herbs. He cures his own prosciuttos, makes his own fresh fruit preserves, and even creates his own cheese. If we could classify Chef Ryan Hardy as a ski run, he would surely be a double black diamond gem.
Chef Ryan was recently featured on The Today Show grilling a “Perfect Pork” recipe for Fathers Day, his own grilled creation featuring pork shoulder with chimichurri sauce served with a peach, tomato and basil salad.
Read on for the video and recipe Read More→
As our recent snow has just melted we’ve finally cleaned off the grill and are super excited to start grilling Memorial Day weekend! And although our fresh local crops won’t show up in markets for several weeks, we’ve visions of savory sweet grilled corn kernels dancing in our heads. Our post today features five fabulous chef recipes for grilled corn, perfect for when you are craving corn above and beyond the ordinary.
(Chef tip: To soak or not to soak? Soak! Chef Rick Bayless, in his Authentic Mexican cookbook, says this: “The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.” He recommends soaking corn ears in a deep bowl of cold water for an hour, using a heavy plate to cover and keep submerged. He also uses a two step corn grilling process. To impart a leafy husky flavor, after soaking he grills the corn in the husks and silk for 15 minutes, until the husks are blackened. He then removes the husks and silk and grills again until the kernels are browned. Check out his Charcoal Grilled Corn with Cheese and Chile here.)
Mexican Grilled Corn Con Queso
Café Habana, New York City
* 12 ears fresh Supersweet Corn, husked
* 12 ounces Cotija (queso anejado) or feta cheese
* 1 tablespoon chili powder
* 12 fresh lime slices
1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
2. Crumble 1 ounce of cheese on one side of a corn ear. Sprinkle with 1/4 teaspoon chili powder.
3. Broil until cheese starts to melt 1 to 2 minutes. Serve with a slice of lime.
Grilled Corn with Maple and Chipotle
Chef Philip Anderson, Harris Teeter Executive Chef
6 ears of corn, husked
1/2 cup maple syrup
1/3 cup butter
2 chipotle chilies, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
In a small saucepan, combine butter, maple syrup, garlic, salt, pepper, and chipotle chilies. Allow to simmer over medium heat for about 10-12 minutes. Remove from heat and cool. Preheat grill for medium heat. Place corn onto grill and brush with maple glaze. Be sure to turn corn frequently and brush with glaze. Cook for 8-10 minutes. Remove from heat and serve.
Grilled Corn with Spicy Cilantro Butter
Chef John Folse
Prep: 30 Minutes
“When cilantro butter is brushed lightly over grilled corn, a dish inspired by the outdoor cooks of Trinidad, this accompaniment to seafood or steaks will be the hit of the barbecue.”
* 8 large ears of Silver Queen Corn
* 1/4 pound salted butter, softened
* 2 cloves garlic, minced
* 3 tbsps finely chopped cilantro
* 1/4 cup finely sliced green onions
* salt and black pepper to taste
Shuck corn and remove any silk and rinse thoroughly under cold running water and set aside. Into a food processor place butter, garlic and a pinch of salt and pepper. Process until smooth. Transfer the butter to a ceramic bowl and fold in the cilantro and green onions. Cover and set aside. When ready to cook, brush oil onto the hot grill and cook the corn, turning occasionally, 10 to 12 minutes. As the corn cooks, brush it occasionally with the cilantro butter. When ready to serve, brush once more with the butter. Serve hot.
Corn on the Cob with Chilies, Queso Fresco and Lime Butter
Chef Michelle Bernstein, Michy’s restaurant in Miami
* 12 ears fresh corn, unshucked
* ½ pound (2 sticks) unsalted butter, room temperature
* 4 tablespoons lime juice
* 1 tablespoon chopped tarragon
* Salt and freshly ground black pepper
* ½ pound queso fresco, finely grated
* Combine ingredients below to make spice mixture:
* 2 tablespoons cayenne pepper
* ¼-cup chili powder
* 2 teaspoons sweet paprika
* 1-tablespoon garlic powder
* ¼-teaspoon ground cinnamon
Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
While the corn is grilling make the lime butter: In a small bowl add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the butter and then roll. Top with a good amount of the queso fresco; sprinkle with the spice mixture. Serve immediately.
Grilled Corn with Herbed Goat Cheese Spread
Chef Susan Goss of West Town Tavern in Chicago
* 6 ears fresh supersweet corn
* 2 ounces fresh goat cheese (about ¼ cup)
* 2 tablespoons butter, softened
* 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
* 1⁄8 teaspoon ground black pepper
* Pinch salt
Preheat outdoor grill or preheat oven to 500° F. Place corn in husks on grill or roasting pan; wrap husked ears in aluminum foil. Grill or roast corn, turning occasionally, until kernels are tender, about 12 minutes. Meanwhile, in a small bowl, combine goat cheese, butter, thyme, pepper and salt; stir until smooth; set aside. Remove husks and silks or unwrap corn in foil; spread goat cheese mixture on ears.
Michael Fenster MD. We truly heart him. Wearing both chef whites and a lab coat, Michael is the star of the cable show “What’s Cooking With Doc”, and has a delicious recipe blog here. His story is fascinating: he attended culinary school and worked and managed several restaurant kitchens before attending medical school. He now is a seasoned Board Certified Interventional Cardiologist, with an ongoing dedicated passion for food.
In this Savory Tv exclusive video for Super Bowl Sunday Easter (we had some video delivery issues!) the Doc shows us how to make a delicious smoked and spiced leg of lamb with rosemary potatoes and red wine sauce. Prepare the lamb and the spice rub the day before, and execute the remainder the following day. This recipe is not a simple one, but well worth the time and effort, and would perfect for a special occasion or Easter holiday dinner. We are so thankful that he shared it with us! Enjoy!
Smoked Spiced Leg of Lamb with Oven Roasted Rosemary Potatoes and Red Wine Reduction Sauce
• 1 semi-boneless leg of lamb, 4-6 pounds
• Butcher’s twine
• Fresh rosemary sprigs for garnish
Doc’s South African Five Spice Blend
* 1 oz cinnamon
* 2 oz cumin seed
* 1 oz anise seed
* 2 oz coriander seed
* 1 oz ginger powder
• ½ cup of chopped yellow onion
• 1 tbsp fresh chopped garlic
• 1 tbsp Doc’s Piri-Piri sauce (optional for a little heat)
• 1 tbsp fresh chopped ginger
• 2 tbsp Doc’s African spice blend (above)
Combine all ingredients and blend in a spice blender. Store in an airtight container
• 1 tbsp Emeril spice
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• ¼ tsp each allspice, cloves. cardamom
• Juice of 1 lemon
• ½ cup olive oil
Rosemary Oven Roasted Potatoes
• 3-6 sprigs fresh rosemary
• 4 tbs olive oil (divided in half)
• 1 to 1 ½ pounds fingerling, new or other small roasting potato
• 1 tsp lemon zest
• 2 tsp salt
• 1 tsp fresh cracked pepper
Red Wine Reduction Sauce
• 2 tbsp olive oil
• 1 finely chopped shallot
• 2 cloves finely chopped garlic
• 1 tsp freshly chopped rosemary
• 1 cup good red wine like a Zinfandel or Pinot Noir
• ¼ cup (about 1.5 oz) veal demi-glace
• ¾ cup light chicken stock
Place the leg of lamb fat side down. Split the leg to the bone. Leaving the bone attached at the mid-point, butterfly the leg. In a food processor combine all the rub ingredients. Apply the paste to the leg of lamb. Reassemble the leg to its original shape, keeping the bone intact, and secure with butcher’s twine. Place in a plastic bag and allow to rest overnight.
Prepare your smoker according to directions. Place the leg of in the smoker and cook until done (about 3 hours), an instant read thermometer should read about 145 degrees F. Remove and allow to rest. While the lamb is cooking, preheat the oven to 350 degrees F. Place half the olive oil in the roasting pan. Heat the oil with ½ of the rosemary sprigs in the oven for 15 minutes Remove and add the potatoes, tossing in the oil. Add the remaining oil, lemon zest, salt and pepper. Top with the remaining rosemary sprigs and roast for another 30-45 minutes, or until the potatoes are tender.
For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the shallots and cook for 2 minutes or until shallots are translucent and soft. Add the rosemary and garlic and cook for another minutes. Add the red wine and cook until reduced by half. Add the stock and demi-glace. Cook until reduced by half. Pass through a sieve to remove any bits. You should have about 1 cup remaining. To serve, thinly slice the leg of lamb. Surround with the potatoes, drizzle sauce and garnish with fresh rosemary sprigs.