Culinary Confessional

Grilled Corn Quesadillas


2 ears of corn still in the husk
4 tbsp butter, room temperature
2 tbsp garlic powder
2 tbsp onion powder
1/4 tbsp nutmeg
1/4 cup jalapeno, deseeded and chopped
1 tbsp oregano
1 tsp ground cumin
1 tsp cayenne pepper
2 cups sharp cheddar cheese, shredded
10 flour tortillas
Salt and pepper to taste
Olive oil for the saute pan



Peel off the first couple of layers of the cornhusk, leaving a few layers for protection.  Soak the cobs in a pot of cold water for 15 minutes, making sure the ears are completely covered.

Preheat a grill to 350-deg.

Shake off any excess water from the husks, then slightly pull them back to remove the silk.  Brush the kernels with butter and sprinkle with the garlic powder, onion powder, nutmeg, salt, and pepper. Then re-wrap the corn in the husks and tie each ear closed with a piece of kitchen twine.

Place the ears on the grill, rotating every 3 minutes to prevent it from getting too charred on any one side. After three turns, move the corn to the side of the grill, away from the direct heat, and close the cover.  Cooke for another 15 minutes

Allow the corn to slowly continue cooking for approximately 15 minutes.

As soon as the kernels begin to pull away from the tip of the ear, remove from grill.  Allow to slightly cool before cutting the kernels from the cob.

Place the kernels in a mixing bowl and toss with the jalapeno, cumin, oregano, and cayenne.

Heat a skillet over medium heat and brush (not pour) with olive oil.  Place 1 tortilla in the pan, then top with some of the corn mixture and cheese, and sandwich with a second tortilla.  Cook for 3 minutes per side until golden brown and the cheese has melted.  (Keep warm in a 150-deg oven while cooking the remaining quesadillas.) 

Cut into quarters and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/zesty-corn-quesadillas-44265

Cooking Tip: Seared, Not Scorched

When grilling, if the meat is charring too quickly, move it to the far edges of the grill. The ambient heat will continue cooking the center of the meat while the outside won’t burn.

Grilled Flank Steak with Mushroom Sauce


1-1/4 lb flank steak
1/2 cup soy sauce
1/2 cup plus 3 tbsp vegetable oil, divided
3 tbsp balsamic vinegar
2 large garlic cloves, minced
3 tbsp butter
1 lb mushrooms, brushed clean and sliced thin
4 tsp dijon mustard
3 tsp coarse ground mustard
1/2 cup heavy cream
1 cup beef stock
Salt and black pepper to taste



Make the marinade by blending together the soy sauce, 1/2 cup vegetable oil balsamic, garlic, and pepper. 

Pour into a large ziplock bag and marinade the steaks, removing excess air by sucking it out with a straw.  Place in the fridge and allow to marinate for at least 3 hours.

Melt the butter in a medium skillet over medium-high heat, then add the remaining oil and the mushrooms.  Saute for 4 minutes until the mushrooms are golden brown.

Add the beef stock and both mustards and raise the heat to high.  Reduce the sauce by a third (about 4 minutes), then stir in the cream and boil until it thickens, about 3 minutes.  Season with salt and pepper.  (Note: if it thickens too much, add a little extra cream.)

Grill the steak over medium heat for 4 minutes per side, then slice thin and serve with the mushroom sauce.




Approximate Nutritional Values:  http://www.food.com/recipe/flank-steak-in-mushroom-wine-sauce-184354

Grilled nectarines with ice cream

Grilled Portabella Mushroom Sliders


2 portobello mushrooms, sliced in half
1/2 cup balsamic vinaigrette
1/2 red onion, sliced
3 roasted red pepper, sliced lengthwise
10 basil leaves
1/2 cup basil pesto
8 sourdough rolls, sliced
Kosher salt and black pepper to taste



Preheat grill to medium.

Remove the gills from the mushrooms and place them in a large ziplock bag with the balsamic vinaigrette to marinate for at least three hours.

Spread the basil pesto on both halves of the rolls, then layer on the basil leaves and red pepper strips. 

Grill the mushrooms and the red onion rounds for 10 minutes, then arrange on top of the red pepper strips.  Top with the other sourdough half and serve.




Approximate Nutritional Values:  http://www.food.com/recipe/grilled-portobello-mushroom-sandwiches-with-basil-aioli-430181

Chicken Florentine Sliders


4 chicken breasts
2 oz dried herbs de provence
1 tbsp olive oil
4 tbsp boursin cheese
4 slices swiss cheese
1/2 cup fresh spinach
8 slices multigrain bread
2 roma tomatoes, sliced
Kosher salt and black pepper to taste



Preheat grill to medium.

Season the chicken breasts with the herbs de provence and olive oil.  Place the chicken on the grill and cook for 5-6 minutes on each side.  Once cooked completely, remove from the grill and cool immediately.

Spread the boursin cheese on one side of each bread slice.  Top half of the slices with the spinach, tomato slices, and swiss cheese.

Slice the chicken into thin strips and arrange on top of the swiss cheese.  Press the sandwich halves together, then return to the grill for 3 minutes per side or until the bread is crispy and the cheese has melted.




Approximate Nutritional Values:  http://www.food.com/recipe/chicken-florentine-crepes-242170

Grilled Eggplant Fettuccine With Spinach and Parmesan


1-1/2 pounds eggplant, sliced lengthwise to 1/2” inch thick strips
2 tablespoons olive oil, plus more for serving
1 box fettuccine pasta
5 ounces baby spinach
2 teaspoons red wine vinegar
3/4 cup parmesan cheese, grated
1/4 teaspoon crushed red pepper flakes
Salt and black pepper to taste



Heat grill to medium. Brush the eggplant with the oil and season with salt and pepper. Grill until tender, about 5 to 6 minutes per side. Then transfer to a cutting board and cut into bite-size pieces.

Meanwhile, cook the fettuccine according to the package directions. Reserve 1/2 cup of the pasta water, then drain the fettuccine and return it to the pot.

Add the eggplant, spinach, vinegar, half of the reserved cooking water, salt, pepper, and the crushed red pepper flakes to the fettuccine and toss to combine. (Note: Add more of the reserved cooking water if the fettuccine seems dry.) 

Serve topped with the parmesan and a drizzle of olive oil.



Approximate Nutritional Values: http://www.food.com/recipe/fettuccine-with-spinach-red-peppers-and-smoked-cheese-411332

Grilled Sesame Sweet Potatoes


1-1/2 lb sweet potatoes, peeled and cut into 1/2” wedges
4 tbsp canola oil
1 tbsp sesame oil
3 tbsp dried thyme
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds
Salt and pepper to taste
 


Preheat grill to medium.

In a large bowl, toss the potato wedges with the canola oil, salt, pepper, and thyme.

Grill the potatoes, covered, until tender—about 5-7 minutes per side.  Then spoon the potatoes into another large bowl and toss with the sesame oil and sesame seeds.



Approximate Nutritional Values:  http://australian.food.com/recipe/grilled-sweet-potatoes-293119

Grilled Portobello Quesadillas


4 large portobello mushroom caps, brushed clean and stem removed
Eight 8” flour tortillas
1 cup pepper jack cheese, shredded
1 cup fontina cheese, shredded
Salt and pepper to taste
Olive oil
 


Preheat grill over medium heat.  

Brush the mushroom caps with some olive oil and season with salt and pepper.  

Grill the mushrooms, covered, until tender—approx. 8-10 minutes per side.  Once tender, slice thin.

Brush each side of the tortillas with olive oil and place even amounts of sliced mushroom, fontina, and pepper jack cheese on half of them.  Top with the reserved tortillas and grill, uncovered, until the tortillas are crisp, about 3 minutes per side.



Approximate Nutritional Values:  http://www.food.com/recipe/jamaican-jerk-portobello-mushroom-quesadillas-158995

Provencal Grilled Shrimp Skewers


1-1/2 lb medim shrimp—peeled, deveined, and cleaned
1/2 cup mayonnaise
2 tsp herbs de provence
1 tsp cayenne pepper
Juice of two lemons, divided
Salt and pepper to taste
8 wooden skewers- soaked in water for at least 30 minutes 


Heat grill to medium-high.

In a bowl, whisk together the mayo, half the lemon juice, herbs de provence, salt, pepper, and cayenne pepper.  Then add the shrimp and toss to coat.

Thread the shrimp onto the skewers and grilled until cooked through, about 3-4 minutes per side.

Sprinkle with the remaining lemon juice before serving.



Approximate Nutritional Values:  http://www.food.com/recipe/chili-glazed-shrimp-skewers-452752

Grilled Eggplant Parmesan


1 large eggplant, peeled and sliced crosswise 1/4” thick
4 large plum tomatoes, sliced crosswise 1/4” thick
Extra-virgin olive oil
Salt to taste
1/3 cup chopped green olives
1/2 cup roasted red peppers, chopped 
1/4 cup basil, chopped
6 ounces fontina cheese, thinly sliced



Preheat the oven to 450-deg and heat a grill pan.

Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Then grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

In a bowl, combine the olives, red peppers, and basil.

Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a square, overlapping the slices slightly. Then top with half of the grilled tomatoes, olive mixture, and fontina. Repeat until all ingredients are incorporated, ending with the cheese.

Bake for 15 minutes, until bubbling and golden. Let stand for 10 minutes before serving.



Approximate Nutritional Values: http://italian.food.com/recipe/grilled-eggplant-aubergine-parmesan-180304

Honey Glazed Scallops with Peach Salsa


3 large peaches, peeled and diced
1/4 cup red bell pepper, diced
1/4 cup scallions, chopped
3 tablespoons fresh lime juice, divided
2 tablespoons fresh cilantro, chopped
1 tablespoon jalapeno, minced and seeded
2 teaspoons fresh ginger, minced and divided
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
16 large sea scallops, cleaned
2 tablespoons honey
Salt and pepper to taste
Fresh cilantro leaves for garnish
4 skewers (if using wood skewers, soak in water for 30 minutes before use)



Mix peaches, red bell pepper, scallions, 2 tablespoons of lime juice, chopped cilantro, jalapeno, 1 teaspoon ginger, and the garlic in small bowl to blend.  Season to taste with salt and pepper.  Cover with plastic wrap and let stand at room temperature for at least an hour to allow the flavors to marry.

Whisk together the soy sauce, sesame oil, and remaining teaspoon of ginger in a medium bowl.  Add the scallops and stir to coat.  Let stand, covered, for 30 minutes at room temperature, turning occasionally.

Prepare grill over medium-high heat.  Whisk honey and remaining tablespoon of lime juice in a small bowl. 

Thread 4 scallops onto each metal skewer.  Sprinkle with salt and pepper, then grill until opaque in centers, brushing occasionally with honey glaze, no more than 3 minutes per side.

Spoon the peach salsa into the center of a serving platter.  Remove the scallops from the skewers and arrange on top of the salsa.  Sprinkle with cilantro and serve.



Approximate Nutritional Values: http://www.food.com/recipe-finder/all/scallops-peaches

Grilled Salmon Sandwiches


4 pounds fresh salmon fillets
3 tablespoons olive oil, plus extra for the grill
1 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
1/2 cup fresh dill, chopped
1-1/2 tablespoons chopped scallions
1 tablespoon capers, drained and rinsed
16 whole wheat rolls
1/2 pound mixed baby greens
1 cucumber, sliced thin
1 firm beefsteak tomato, sliced thin
Kosher Salt and freshly ground black pepper to taste



Heat a grill over medium-high and brush with the oil.

Remove the skin from the salmon then rub both sides with the olive oil, salt, and pepper. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Then remove to a platter and allow to rest for 15 minutes before slicing into eight equal sections.

Place the mayo, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of the food processor and process until combined. Then add the capers and pulse 2 to 4 times until combined.

To assemble the sandwiches, slice the rolls crosswise and spread a tablespoon of the sauce on each side of the rolls. Arrange some mixed greens on the bottom half of each roll, then top with a piece of salmon.  Top with cucumber and tomato slices and the other half of the roll, then serve.




Approximate Nutritional Values: http://www.food.com/recipe/salmon-salad-sandwich-filling-27276

Macadamia-Crusted Shrimp with Pineapple Salsa


8 extra large shrimp—peeled, deveined, and cleaned
1/4 cup plus 4 tablespoons olive oil, divided
1-1/2 teaspoon Dijon mustard, divided
2 large garlic cloves, smashed (divided)
1 small shallot, finely chopped
1/2 cup toasted French bread (chopped into 1-1/2” pieces)
1/2 cup macadamia nuts, chopped
1 tablespoon parsley, chopped
1/2 teaspoon lime zest
2 tablespoons lime juice
1/4 cup fresh pineapple, diced
2 tablespoons sugar
2 tablespoons water
1 jalapeno pepper, seeded and sliced thin
1/2 cup tomato puree
Sea salt and freshly ground black pepper to taste



Preheat a grill over medium-high.

For the coating:  Toast croutons in a skillet with 4 tablespoons of olive oil until golden brown, then set aside. 

In the same pan, toast the macadamia nuts.  Then transfer nuts to a food processor, and add the croutons, 1/2 teaspoon of Dijon, 1 clove garlic, shallot, and a pinch of salt and pepper.  Process until the mixture has a grainy, cornmeal-like texture, then spoon into a bowl and set aside.

For the dressing, place the pineapple, remaining clove of garlic, and sugar in a small saucepan.  Add the water and simmer for 5 minutes.  Drain and transfer to the food processor.  Add the jalapeno, water, tomato puree, lime juice, and remaining tablespoon of Dijon mustard and blend, slowly adding the 1/4 cup of olive oil to make an emulsion.  Season with salt and pepper, then set aside.

Toss the shrimp in the macadamia mixture to coat.  Grill shrimp for 1 to 2 minutes on each side until done, seasoning with salt and pepper.

Serve topped with the pineapple salsa.




Approximate Nutritional Values:  http://www.food.com/recipe/macadamia-nut-crusted-coconut-shrimp-457742