Archive for Grilled Recipes
Grilled Plums With Honey Walnut Yogurt
Posted by: | CommentsGrilling gives us such wonderful chance to be creative because there is literally no limit to what foods one can grill! Our video today features chef Bobby Flay, cooking up a very healthy dessert or brunch dish: Grilled plums with a honey walnut yogurt sauce spiced with cinnamon and orange zest. Feel free to get creative with this one. The yogurt sauce is delicious on grilled peaches, grilled pears, grilled apples, melon and even bananas. We made this while camping recently using plums and bananas and it was a hit! Be sure to clean your grill to eliminate any past cooked grill flavors, and choose a subtle, mild flavored oil so as not to overpower the fruit. We like sunflower and canola for their fairly high smoking points for use with grilling fruits.
Be sure to visit the Food Network site for more delicious celebrity chef recipes.
Ingredients
* 6 plums, halved and pitted
* 2 teaspoons canola oil
* 1 tablespoon honey
* Pinch ground cinnamon
* Pinch finely grated orange zest
* Spiced Walnut Yogurt Sauce, recipe follows
Directions
Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.
Spiced Walnut Yogurt Sauce:
1 cup Greek yogurt
1 tablespoon honey
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts, toasted
Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.
Smoking on a Gas or Charcoal Grill
Posted by: | Comments
One of the world’s top grilling masters is a female! Elizabeth Karmel is executive chef of Hill Country Barbecue in NYC, acclaimed as one of the Wall Street Journal’s “Top 10 Barbecue” restaurants in the US, and their brisket is “a thing of balance and beauty” per the New York Times. As if that were not enough, she is also the author of the bestselling cookbook Taming The Flame, a virtual bible of grilling. In our videos today, she shares her tips for smoking food on the grill. The first video discusses how to smoke food on a charcoal grill, and the second using a gas grill.
If you are hungry for some of Elizabeths grilling recipes, here are a few!
Beef Tenderloin Crustini With Asparagus Chianti Sauce with Chef Bradley Manchester
Posted by: | CommentsChef Bradley Manchester is the executive chef of Houston’s new Hotel ZaZa and its Monarch restaurant and lounge. In this video from Chef Live he prepares a beef tenderloin crustini with grilled asparagus, and a carmelized onion chianti sauce.
Read on for the recipe Read More→
Burgers with spicy blue cheese
Posted by: | CommentsJulie from Le Gourmet TV meets up with Luke from Rosenborg in the LCBO Events Kitchen.They trace the origins of Danish Blue cheese, explore the wide range of blue cheese available on store shelves, and prepare a couple of simple and tasty recipes from the Rosenborg website.
Ingredients
1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard
To serve :
Bread rolls of your choice and salad leaves for garnish
1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot.
2. Combine cheese and mustard and mix well.
3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt.
4. Serve in or on bread roll with salad garnish.
makes 4
