Wednesday, August 31, 2011

The Labor Day Grill

This Week's Menu
Joyce
I can't believe we're approaching the Labor Day Weekend.  Summer is ending  and I didn't get a chance to give out any recipes for summertime drinks.
Angelique
Well there's always next year or you can squeeze in lemonade now and ice tea at Thanksgiving.  You know a cranberry ice tea would be a nice change over that "sparkling" apple cider.
Joyce
I know you're trying to be sarcastic but that's an excellent idea, “Cranberry Ice Tea” for Thanksgiving instead of apple cider, I'll do it! 
Angelique
Oh brother!  Yeah mom, there's no rule  that says lemonade and ice tea are just for the summer months.  Just because they're cool refreshing drinks best served during the heat of the day doesn't mean they can't be served on a cold winter day.
Mom
Lucky for you Ms Smarty Pants there is no time for chatter, this is the last cookout of the summer and I have lots of recipes to introduce.

Have a Safe and Soulful Labor Day!
Angelique & Joyce



Curried Deviled Eggs
8 Servings
Ingredients:
8 large hard-boiled eggs
½ Cup Vegan Mayonnaise - [link to recipe]
1 teaspoon Dijon mustard
pinch cayenne pepper - optional
½ - 1 teaspoon curry powder
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons minced chives
Paprika

Instructions:
Peel the eggs and cut them lengthwise in half. 

Remove the yolks and place in a small bowl. 
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives. 
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving. 


  New York Strip Grilled to Perfection
4 Servings
Ingredients:
4 NY Strip steaks,  6 ounces each
granulated garlic
granulated onion
coarse sea salt
coarsely cracked black pepper
Instructions: 
See Grilling 101 First   

Remove steaks from the refrigerator 30 minutes before grilling and season both sides with granulated garlic, onion, salt and pepper. 
Preheat grill to high, cook for 3 to 6 minutes per side for medium rare. 
To create attractive cross-hatched grill marks, using tongs, give the steaks a quarter-turn halfway through cooking on each side.
When done, allow the steaks to rest for 10 minutes before cutting them. This helps them retain their juice.


Note: Use your finger and poke your steaks.   As steaks cook, they becomes firmer and firmer.  A rare steak has a lot of give [like pudding]; a medium steak feels springy [like jello]; a well-done steak feels very taut [no movement].


Cilantro Lime Grilled Yams
 8 Servings
Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Instructions:
Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

 8 Servings
Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Instructions:
Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water]. 
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

8 Servings
 Ingredients:
4 large Roma tomatoes, ½” dice
1 large red bell pepper, ½” dice
1 large green bell pepper, ½” dice
1 medium red onion, sliced
1 cup feta cheese, diced
3 large cucumbers, seeded, diced
½ cup kalamata olives, halves
1 head red leaf lettuce, chopped

For the Dressing:
½ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon oregano, dry
½ teaspoon thyme, dry
½ teaspoon sage, dry
½ teaspoon basil, dry
½ teaspoon rosemary, dry
½ teaspoon sea salt
½ teaspoon ground pepper

Instructions:
Dice tomatoes, bell peppers, onions and feta [about a half inch dice].
Cut cucumber in half [lengthwise], scoop out the seeds with a spoon and dice.
Slice or cut olives in half.  Combine all ingredients in a large bowl.
Thoroughly whisk together all the dressing ingredients and pour ½ of the dressing over the vegetables. Mix thoroughly and refrigerate at least 2 hours prior to serving. 
Serve on a bed of red leaf lettuce, add more dressing if needed.
Remaining dressing can also be used as a marinade for meat, fish or vegetables.


Melon Salad
8 – 12 Servings
Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Instructions:
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

  Strawberry Lemonade
Yields 1 Gallon
Ingredients:
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.

Instructions:
In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.


No comments:

Post a Comment