Here are a few of my healthier grill recipes. I resisted the great temptation to post all of my barbeque sauces and recipes, considering they are not the most healthy. I just made my summer batches of barbeque sauces.

Grilled Portobello with Arugula and Parmigiano

• 6 large portobello mushrooms, stems removed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon anchovy paste
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dried thyme, crumbled
• Generous 4 cups trimmed arugula, washed and spun dry
• Juice of 1/2 small lemon
• Coarse sea salt and freshly ground black pepper
• A 4-ounce chunk of Parmigiano-Reggiano for shaving
Preheat a gas grill or prepare a fire in a charcoal grill.

Place the portobellos on the grill and cook, turning two or three times, until slightly softened, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms gill side up.

In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes

In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.

Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.


Chicken Thighs with Snap Peas and Agliata.

• 12 garlic cloves, crushed
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 2 salt-packed anchovies, filleted, rinsed, and patted dry, or 4 oil-packed anchovy fillets, drained
• 1/2 cup chopped fresh Italian parsley
• 2 cups fresh bread crumbs
• 12 boneless, skinless chicken thighs
• 3 shallots, sliced 1/4 inch thick
• 1/2 teaspoon anchovy paste
• 1 pound snap peas, blanched in boiling water just until bright green, chilled in an ice bath, and drained
• Olio Piccante for drizzling
• 2 cups extra-virgin olive oil
• 5 jalapeño peppers, coarsely chopped
• 1/2 cup hot red pepper flakes
• 1 tablespoon sweet paprika

Combine the garlic, 1/2 cup of the oil, the anchovies, parsley, and bread crumbs in a food processor and zap until smoothish.

Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.

Prepare a gas or charcoal grill for indirect grilling.

Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill, and grill, turning once, until the chicken is cooked through, about 15 minutes per side.

Meanwhile, heat the remaining 3 tablespoons oil in a 10- to 12-inch sauté pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the snap peas and cook, stirring, just until heated through. Transfer the snap peas to a platter and set aside.

Arrange the thighs on top of the snap peas and serve with a drizzle of olio piccante.

Olio Piccante
makes about 1 1/2 cups -

In a small saucepan, combine the oil, jalapeños, pepper flakes, and paprika and bring to just a simmer over medium heat.

Pour the oil (and all the flavorings) into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours, or overnight.

Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days—no longer.



Pancetta-Wrapped Asparagus with Citronette

• 2 pounds medium asparagus
• 1/2 pound very thinly sliced pancetta
• Finely grated zest and juice of 1 orange
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 teaspoons chopped thyme

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Make Ahead The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.


Grilled Pork Chops with Peaches and Balsamic Vinegar

Serves 4

Ingredients:

4 - 8 ounce double cut Pork Chops
1/2 c Kosher Salt, plus more to taste
1/4 c Sugar, plus more to taste
4 fresh Peaches, halved and pitted
1/4 c extra virgin Olive Oil
Fresh Ground Black Pepper
Best quality Balsamic Vinegar

Directions:

1. Place the chops in a nonreactive casserole. In a deep bowl, combine salt, sugar and about 2 cups of water and mix well. Pour the mixture over the chops and let them brine in the refrigerator for 12 hours or overnight.

2. Prepare a grill or broiler

3. Brush each pork chop and peach section with some of the olive oil, season both meat and fruit well with salt and pepper, and set the peaches aside. Place the pork chops on the hottest side of the grill and cook for 5 minutes on one side, then turn and grill for another 5 minutes on the other side.

4. While the second side cooks, place the peach halves on the grill and cook until lightly charred and juicy.

5. Place 1 chop on plate. Garnish with the peach halves, drizzle both pork and peaches with the balsamic vinegar and serve immediately.
(I normally use Broccoli Rabe for a side dish)

Broccoli Rabe with roasted garlic

Serves 4 as a side dish

1 head of Garlic
2 tbsp plus 1/4 cup of extra virgin Olive Oil
Kosher Salt and freshly Ground Pepper
3 salt packed Anchovy Fillets, rinsed and drained
Pinch of Red Pepper Flakes

1. Preheat the oven to 400 degrees.

2. Remove the first few papery layers form the garlic. Drizzle the garlic with 2 tablespoons of the olive oil, season with salt and pepper, and wrap tightly in aluminum foil. Roast until the garlic is very soft, about 40 minutes. Remove from the oven and, once cool enough to handle, separate the cloves and squeeze half of them from their skins into a small bowl. Set aside the remaining unpeeled cloves. Add the anchovy fillets to the squeezed garlic and gently mash together. Set aside.

3. Bring 4 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice bath nearby. Blanch the broccoli rabe in the boiling water for 3 minutes, then remove with a slotted spoon and immediately refresh in the ice bath. Once cooled, drain and squeeze dry in a clean kitchen towel. Roughly chop the broccoli rabe and set aside.

4. In a 12 to 14 inch saute pan, heat the remaining 1/4 cup of olive oil over high heat and stir in the garlic and anchovy mixture. Cook over high heat for 2 minutes, then add the broccoli rabe, remaining cloves of roasted garlic, and red pepper flakes. Saute over high heat until the broccoli rabe starts to brown at the edges. Season with salt and pepper and serve.


Grilled Lobster with Herb Salad

• 2 spiny lobsters, 1 1/2 pounds each, raw and live
• 2 tablespoons extra virgin olive oil plus 4 tablespoons
• 1/2 cup fennel fronds
• 1/2 cup basil leaves, washed and spun dry
• 1/2 cup mint leaves, washed and spun dry
• 1/2 cup scallions, julienned
• 1/2 cup Italian parsley leaves, washed and spun dry
• 1/2 cup chives, cut into 4-inch batons
• 1/2 cup chervil leaves
• Juice and zest of 1 lemon

Preheat grill.

Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.

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Judy Green Score Paper
Custom Built Batons


Last Edited By: musicluvr87 May 30 11 2:31 PM. Edited 1 times.