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Grilled Grape Leaf-Wrapped Goat Cheese

12 Jul

6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry
1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked)
1/4 cup extra-virgin olive oil, plus more for brushing
2 sprigs fresh rosemary
Pinch of red pepper flakes
Salt
Crusty bread, for serving

Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.

Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.

Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl.

Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.

Food Network Magazine, June 2010

This recipe absolutely made my Sunday night.  This is so incredibly simple, but packs enough flavor that you’ll be thinking about those last few bites for days.  Tom and I made this as an appetizer for our Shrimp and Charred Lemon and Zucchini dinner.  There is nothing better than sitting out on a hot summer night, drinking chilled white wine, playing dominoes and eating this.  If you’re free tonight…

My food pyramid already has a solid base of cheese, beer and chocolate.  Slightly melted, warm goat cheese is downright dangerous.  Add a little olive oil, rosemary and crushed red pepper and I’m a goner.  Plus, its always an extra bonus when I find new ways to use my 5+ year-old rosemary plant in new and easy ways (hands-down, the easiest herb to grow).  Goat cheese is the perfect choice for its sweet, tart flavor and it maintains its shape during grilling better than most alternatives might.  The rosemary adds the perfect earthy spice which complements the slight acidity of the brined grape-leaves.  Crushed red pepper for a bit of spice and you have created the perfect starter.  Perfect for date nights or hosting friends.  Serve with sourdough or nice french bread.

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Shrimp with Charred Lemon and Zucchini

12 Jul

16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1 tablespoon grated peeled ginger1 teaspoon hot paprika
Sea or kosher salt and freshly ground pepper
1 lemon, thinly sliced
1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks
1/4 cup finely chopped fresh parsleyToasted sourdough bread, for serving.

Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp. Remove the vein, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl.

Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl.

Add half of the dressing to the bowl with the shrimp and toss.  Add the lemon and zucchini to the remaining dressing  and toss, then spread on a large foil-lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.

Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil. Serve with bread.

Food Network Magazine, July 2010

After stuffing yourself with burgers, brats and loads of potato salad over the 4th of July weekend, this light dish may be just what the doctor ordered.  Rather than broiling, we wrapped the veggies in tin foil and tossed them on the grill so we could enjoy a hot summer night outside (rather than broiling ourselves to heat stroke in our un-air-conditioned apartment).  If you don’t have hot paprika on hand, you can substitute sweet paprika and a little cayenne pepper instead.  After cooking the zucchini/lemon toss for about 5-7 minutes, we added the shrimp to the foil packet and continued grilling until the shrimp turned its tell-tale pink.  We grilled slices of sourdough until lightly browned during the last few minutes of cooking and this was absolutely delicious.  Pairs perfectly with a nice dry white wine.   I also recommend starting with the Grape-Leaf Wrapped Goat Cheese.

Southwestern-Style Shrimp Taco Salad

18 Apr
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons maple syrup
  • 2 teaspoons chipotle hot sauce
  • 3/4 pound medium shrimp, peeled and deveined
  • 2 ears shucked corn
  • Cooking spray
  • 1 cup chopped romaine lettuce
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 plum tomatoes, chopped
  • 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/3 cup light sour cream
  • 1/4 cup diced peeled avocado
  • Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Margee Berry, Trout Lake, Washington, Cooking Light
MAY 2010

One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started.  The most novice of grillers could easily perform the grilling part of this recipe.  I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill.  I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard.  My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked.  We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.

The marinade is delicious in its own right.  We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious.  The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish.  It was a lovely bit of summer…

and then it snowed overnight.  My poor garden!

Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce

27 Nov

2 tablespoons olive oil, plus more for drizzling

1 red onion, finely chopped

2 large cloves garlic, chopped or grated

1 14.5 oz. can diced fire-roasted tomatoes

1/2 cup chicken stock

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

Salt & Pepper

4 pieces skinless boneless chicken breast, halved horizontally

12 thin slices smoked mozzarella (1 pound ball)

2 cups loosely packed baby arugula

1/2 cup basil leaves shredded or torn

1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

1. Preheat a grill pan over medium-high heat.  In a medium saucepan, heat olive oil, 2 turns of the pan.  Add onion and garlic and cook until softened, about 5 minutes.  Add tomatoes and chicken stock and heat through, about 5 minutes.  Stir in vinegar, brown sugar, Worcestershire sauce and lots of pepper.  Lower the heat and simmer, stirring occasionally, until thickened, 7-8 minutes.

2. Drizzle chicken with olive oil and season with salt and pepper.  Cook on the grill pan, turning once, for 6 minutes.  Remove from the pan and layer 1 chicken piece with 2 mozzarella slices, another chicken piece and another mozzarella slice.  Repeat 3 more times to make 4 double-decker chicken stacks.  Tenant with foil for 1 minute to soften the mozzarella cheese.

3. Combine the arugula and basil.  Pile one quarter of the greens on each of the 4 bottom pieces of ciabatta.  Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.

Everyday with Rachel Ray, December 2009

This recipe is great for a quick, hearty dinner.  The size of the sandwich and abundance of sauce makes for a messy meal, but it’s definitely worth the napkin consumption.  I made this last night for my boyfriend and me so I only used two chicken breasts. I skipped the stacking of the chicken and cheese under Step 2 and simply melted the cheese on top of the chicken during the last few minutes of cooking.  The sandwich is messy enough with a single  layer – I’m not sure how one could eat a double-decker version.  I also used the fire-roasted tomatoes with green chiles from Trader Joe’s because they are always out of plain fire-roasted tomatoes, but I thought the chiles added a nice hint of spice to the peppery sauce.  I wouldn’t actually call this meal Italian or barbecue, more a mix of both with a dash of sloppy-joe American, but it certainly satisfies the best of both worlds.