Archive for Grilled Recipes
Grilled decadence! Lobster burgers with Chef Michael Haimowitz
Posted by: | CommentsLooking for a unique summer recipe for the grill? Chef Michael Haimowitz of New Jersey’s Arthur’s Landing restaurant offers up this suggestion for lobster sliders with spicy avocado mayo.
INGREDIENTS
• 1 1/2 pound lobster meat
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup heavy cream
• 1/2 cup scallions, chopped
• 1/4 cup fine diced red pepper
• Salt and pepper to taste
In bowl of food processor, combine ½ pound lobster meat, ½ pound shrimp, heavy cream, salt and pepper. Puree until smooth.
Place pureed ingredients in a bowl, fold in remaining ingredients.
Using a one-ounce ice cream scoop, portion burger mix onto a parchment-lined sheet pan. Wet hand, then flatten portions to form patties.
Refrigerate ½ hour, then grill and serve.
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Spicy avocado mayo:
INGREDIENTS
• 2 ripe avocados
• 3 tablespoons mayonnaise
• 2 limes
• 1/2 teaspoon chipotle powder
• 2 jalepenos, peeled, seeded and finely diced
• 1/4 cup chopped cilantro
• Salt and pepper to taste
Place avocado in bowl of food processor with mayo, juice of two limes and chipotle powder. Puree until smooth.
Add remaining ingredients. Pulse until well combined.
Chef Adam Perry Lane grills fresh peaches, plums, and nectarines
Posted by: | CommentsChef Adam Perry Lang’s popular restaurants, Daisy May’s BBQ U.S.A. and Robert’s Steakhouse, have received praise throughout the food media world. Daisy May’s BBQ U.S.A., is described by Food & Wine Magazine as the “Height of Pit Cuisine”, and has been rated in the Zagat’s Survey, as New York City’s number one BBQ Restaurant for 2005 and 2006.
In this video, Adam demos grilling fresh California fruit, including peaches, plums and nectarines. Grilled fruit is simple to prepare, healthy, and perfect for summer. Serve with ice cream for desert, in a salad, or as a side dish with meat or fish.
Grilled shrimp with eggplant and manchego from Chef Bobby Flay
Posted by: | CommentsDelicious grilled shrimp with a roasted yellow and poblano pepper vinaigrette and grilled eggplant with manchego cheese from Chef Bobby Flay.
