From Denny: Whether you are grilling or baking in the oven specially infused butters offer wonderful flavor choices to celebrate your food! Chef Sara Moulton is known for easy recipes that can be done at home with a minimum of fuss. She's also one of my favorite food teachers as she is so relaxed, giving even the novice cook a boost of confidence.
Her first recipe is for an herb butter. Do you have some favorite herbs that you just can't cook without? This recipe is all about your favorite combination of herbs, though she does suggest a few to get you started. While you could substitute a Vidalia sweet onion in place of shallots, well, shallots are that much sweeter, and, oh, so wonderfully flavorful so try to find them in your area. Shallots, a favorite of classically trained chefs, are usually in plentiful supply in the spring and summer months, often into autumn. Are you more in the mood for a citrus butter? Chef Moulton combines the zest and juice of lemons and limes for a sublime summer taste that everyone will enjoy. How about something more substantial for those manly men who enjoy a great grilled steak? Oh, this recipe is for you! Combine this steak butter with Dijon mustard, a fresh finely minced garlic clove and Worchestershire sauce (we prefer Lea & Perrins at our house though you could use the brand you like), If you can't grill outside just use a grill pan on the stovetop to get those prized grill marks, turn it over and place it in the oven to finish. When ready to plate make sure the steak plate has been heating in the oven. Place a large slice of this steak butter onto the plate and then place the steak on top of the butter. Talk about awesome taste as the butter melts on the very hot plate, spilling out like a gravy for your steak! That's the method all the old steakhouses of the 1940's and 1950's used before restaurants went to open charcoal or wood fired grilling. The beauty of all these butters is that all you have to do is roll them into logs and wrap in plastic wrap and aluminum foil and freeze until ready to use. Just slice off the amount you need and return it to the freezer. How simple is that? You can make these up way ahead of when you will need them.
From Denny: Fancy a cold soup to counter the ridiculous hot heat of the summer? Gazpacho is everyone's favorite, especially when entertaining for large groups. This version involves grilling all those delicious veggies like red bell peppers, poblano peppers, tomatoes, onions, cucumbers and a head of fresh garlic. Let the charred peppers cool before removing the skins and the inside seeds and membranes. Squeeze the cooled soft garlic cloves out of their papery skins and into the food processor. Add the delicious flavors of capers, Kalamata olives, anchovies, olive oil and balsamic vinegar.
Make the soup as chunky or as smooth as you like. Chill well before serving. To serve, garnish with yummy ricotta cheese and fresh torn herbs like cilantro and basil. Then sit back and wait for the compliments to arrive!
AP photo: Matthew Mead -- Goat Cheese-Stuffed Grilled Sweet Potatoes
From Denny: This is a delicious unusual recipe twist for the popular sweet potato. We all know that goat cheese is a low salt and low fat alternative to the regular highly salted - OK, totally yummy - cheeses. I've tried goat cheese as the soft melting quality cheese in my omelets and found it a bit sour in comparison to my favorite cheddar cheese but eventually created a medley of white cheddar, fontina or mozzarella in addition to just a touch of goat cheese for my favorite blending of flavors.. Yet that slightly tangy sour taste is the perfect healthy complement to the very sugary sticky sweet potato. This recipe also adds fresh thyme and olive oil for aromatic delight and lots of fresh garlic and butter for robust flavor. To sweeten it up a bit the zest of an entire orange is added for that citrus brightness that pairs so very well with sweet potato! It's advised you slice the sweet potato in thick chunks so it is easy for the thick smear of cheese, oils, herbs and citrus zest to adhere better. If you like your potatoes to have a bit of crispness on the skin, then open up the aluminum foil in the last 10 minutes of grilling to brown and crisp up a bit. Also note that you will require a microwave to partially bake the potatoes before placing on the grill. This recipe is best done at home instead of at some remote fishing camp with no electricity - like we have so many of here on the Gulf Coast, especially Louisiana. :) This is such an easy recipe it is kid friendly and a good choice to help teach the kids to learn how to grill by helping you with the prep work. What creative kid would not enjoy smearing a gooey mess onto those sweet potatoes? I rest my case. :) Enjoy!
AP photo: Red Onions, Shishito Peppers with Peanut Sauce
From Denny: When it comes to summer entertaining we all like to fire up the grill. Well, here's a finger friendly recipe for those chili pepper nibblers and snackers who want to try the latest Shishito pepper sensation in the food world.
The peanut sauce is a medley of awesome flavors: smooth natural peanut butter, red wine vinegar, fresh garlic, fresh ginger, soy sauce and your favorite hot sauce. All that's left to do is add some other good recipes to your party menu like this grilled chicken dunked in that famous Alabama White Sauce! BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce
AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce
From Denny: With all this ridiculous hot weather across the nation we are all left wondering if we are the ones getting grilled! But wait! Time to grill that famous summer BBQ chicken, this time with the Alabama White Sauce becoming so popular.
If you are not familiar with Alabama White Sauce it's based on mayonnaise. Yucky mayonnaise, you say? Hey, all that oil delivers the spicy flavor of this unusual sauce and the mayonnaise taste is completely changed by the following: There is plenty of cider vinegar and lemon juice to cut the oil and the addition of cayenne pepper, black pepper and horseradish definitely spices up the taste. The recipe for this sauce follows so you can make your own.
From Denny: Chef Mario Batali is rolling out a simple easy to do Easter dinner. He is also rolling out a new TV show in September of this year where he and a few friends discuss food and pop culture. It sounded like the name of this new show is "The Chew." If it's as good as his serial food show he and Mark Bittman and Gwyneth Paltrow did on Spain it should be a joy to watch - and learn.
On the Good Morning America set Chef Batali treated us to an Italian style Easter meal where the Italians love to celebrate the food of the season. If you enjoy potatoes as much as cheesy pasta, then his Pastiera dish is for you. Even vegetarians can enjoy this meal for the side dishes with cheese and eggs.
As usual Chef Mario has everything simplified so you can enjoy your holiday. Take a look at this wonderful grilled lamb dish.
Recipes Featured:
Butterflied Leg of Lamb with Garlic, Rosemary and Mint Agnolotti Alla Primavera Asparagus Milanese Pastiera
Mario Batali's Butterflied Leg of Lamb with Garlic, Rosemary and Mint
From: Mario Batali Servings: 8 Difficulty: Easy Cook Time: 30-60 min
From Mario: The vin santo in the marinade helps the meat develop a tasty char on the outside, like a steak. Cook it medium-rare, or even
medium; unlike a butterflied beef tenderloin. For example, a
butterflied leg of lamb always has some thicker and some thinner
parts, which is actually a good thing—it means that when the meat
is cooked, there will be something for everyone, some
medium-rare, some medium, some a bit more done.
Ingredients:
1/2 cup olive oil
1/2 cup vin santo
1/4 cup chopped fresh mint
18 garlic cloves, peeled and bashed a bit with the side of a
heavy knife
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
One 4 1/2 to 5-pound boneless leg of lamb, butterflied and trimmed
of excess fat (or one 7- to 8 pound bone-in leg, boned,
butterflied, and trimmed)
2 tablespoons fresh rosemary leaves
Directions:
Combine the olive oil, vin santo, mint, 6 of the garlic cloves,
the salt, and pepper in a small bowl. Set aside.
Make 12 small incisions in the fatty side of the lamb and insert
one of the remaining bashed garlic cloves and some of the
rosemary into each slit. Put the lamb in a large baking dish and
pour the marinade over, turning to coat. Let stand at cool room
temperature for 1 hour, or cover and refrigerate for at least 12
hours, or overnight; turn the lamb occasionally as it marinates.
If the lamb has been in the refrigerator, bring it to room temperature. Preheat a gas grill or prepare a fire in a charcoal grill.
Remove the lamb from the marinade, draining it well, and pat dry. Pour the marinade into a small bowl. Place the lamb on the grill and cook, basting several times with the reserved marinade, for 10 to 12 minutes, until well charred on the first side. Turn and cook, basting several more times, for 10 to 12 minutes longer, or until well charred on the second side; the internal temperature should register 130°F for medium-rare. Transfer the lamb to a carving board and let it rest for 15 minutes.
Carve the lamb into 1/4-inch-thick slices and serve immediately
Agnolotti Alla Primavera
A Deliciously Cheesy Dish
From: Mario Batali Servings: 4 Difficulty: Moderate Cook Time: 30-60 min
From Mario: This is a versitile dish. If you do not want to make agnolotti from scratch, you may substitute 1 pound of prepared stuffed pasta from your favorite high-quality purveyor, such as "Eataly."
Ingredients:
10 tablespoons unsalted butter
1 medium Spanish onion, cut into 1/8-inch dice
3/4 cup ricotta cheese
3/4 cup grated Fontina cheese
9 tablespoons fresh goat cheese
3 tablespoons fresh marjoram leaves
3/4 cup finely chopped Italian parsley
3/4 cup teaspoon freshly grated nutmeg
Salt and pepper
1 recipe basic pasta dough, rolled to thinnest setting on pasta machine
6 quarts low-sodium chicken broth, homemade preffered
1 bunch fresh ramps, trimmed and chopped into 1/2-inch pieces
1/4 cup freshly grated Parmigiano-reggiano cheese
Directions:
Bring 6 quarts of chicken broth to a boil and add about 2 tablespoons salt.
To form the agnolotti, drop heaping teaspoons of filling down one side of each pasta sheet at 3-inch intervals. Fold the pasta over the filling, pressing the dough flat between the lumps of filling. Using a pastry cutter, cut half-moons using the fold as the flat side of the moon.
Drop the agnolotti into the boiling chicken broth and simmer rapidly until tender.
From: Mario Batali Servings: 4 Difficulty: Easy Cook Time: 1-30 min
When the asparagus crops first come in April this is one of the most popular dishes to celebrate the freshness of Spring. The Italians think of biting into the runny yolk of the egg as a symbolic reminder of Spring's delicious vitality we almost forget over a long and cold winter.
Ingredients:
28 medium asparagus spears
1/2 cup (1 stick) unsalted butter
4 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Bring about 4 quarts of water to a boil and fill a large bowl with ice water. Trim the hard ends of the asparagus spears and drop the spears into the water. Cook 70 seconds. Remove with tongs and refresh in the ice bath. Drain and set aside.
A cheesy warm potato dish Easter tradition in Italy
From: Mario Batali Servings: 4
Difficulty: Easy Cook Time: 30-60 min
"Are you looking for a different potato dish for your Easter dinner? Try Mario Batali's Pastiera, it's easy and tasty." - Good Morning America
Ingredients:
4 tablespoons pomace olive oil
4 pounds potatoes, washed and peeled
1/2 cup plus 1-1/2 cups breadcrumbs
2 bunches chopped fresh parsley to yield 1/2 cup
1/4 cup virgin olive oil
1 cup grated pecorino
Directions:
Preheat oven to 350 F.
In a 2 to 3 quart earthenware casserole with 2-inch to 3-inch sides, smear 4 tablespoons olive oil to cover.
Slice potatoes 1/4-inch thick and toss in a mixing bowl with 1/2 cup breadcrumbs and season well with salt and pepper. Mix remaining breadcrumbs with parsley, oil and pecorino. Put one layer of potatoes and breadcrumbs on bottom and sprinkle with 3 to 4 tablespoons breadcrumb and cheese mixture. Continue layering until dish is full and top with remaining breadcrumb-cheese mixture. Place in oven and cook 1 hour, or until potatoes are very soft and top is golden brown.
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From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!
And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.
1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.
2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.
3. Prepare the grill for direct cooking over medium heat.
4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.
Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.
5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.
6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.
Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.
From Denny: We love our deep fat fried turkey here in Louisiana but it can be a mess and even dangerous to prepare if you don't know what you are doing. This video is from Canada and these guys had a great idea of how to BBQ a turkey for Thanksgiving on a normal outside grill for just a few hours. How they packed the turkey was smart.
Though they could have added the bacon on top of the turkey at the beginning of the grilling instead of stopping it toward the end, adding raw bacon (hello, bacteria!) and then overcooking the bird just to cook the bacon.
The video is sped up to fast forward that it is witty and funny, really easy to watch - AND you get a great, easy and fast idea of how to cook a turkey on your grill! Why wait until a holiday and do like we do in Louisiana: cook it any time you "have a taste" for a special food!
Here is the smart way to deep fry a turkey - funny AND informative video:
From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!
And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.
1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.
2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.
3. Prepare the grill for direct cooking over medium heat.
4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.
Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.
5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.
6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.
Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.
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