Archive for the ‘Grilling’ Category

Summer is officially here and it’s time to get grilling! Here are some basic tips to grilling steak, chicken and fish for an easy summer meal.

1. Get the grill hot! Turn on all the burners even if you’re only using part of the grill and it get to at least 500 degrees.

2. Oil the protein, not the grill. Rubbing or spraying your grill with oil only creates more smoke. Instead, rub you protein with a bit of oil to help create those golden grill marks and get a better tasting piece of meat.

3. Drop it and leave it. This is the hardest part! Place your meat on the grill and LEAVE IT ALONE. Let the meat sit in one place long enough to really develop those grill marks — this could be anywhere from 2 minutes to 5 minutes depending on the actual heat of your grill. Once the meat is well-marked, it will release easily from the grill and be ready to turn.

4. After marking your meat on both side, finish cooking by shutting the lid and lowering the heat. This traps in the moisture and allows the meat to cook internally without burning on the outside.

5. Let any piece of meat or chicken rest for 3-5 minutes off the grill before cutting into it so the juices stay inside.




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These shrimp are one of our most popular catering appetizers…and for good reason. They are the perfect, light starter for a summer dinner party. Most traditional recipes use shrimp that have been boiled or poached and a overly tangy cocktail sauce that masks the delicate essence of the shrimp. We like to intensify the shrimp and make it the star. Instead of cooking the shrimp the traditional way, which leaves all the shellfish flavor in the water, we decided to grill them to maximize the flavor. We toss the shrimp with a little rosemary and lemon, then throw the little guys on a hot grill to get that charred flavor. Grilling them with the tails on retains more of the natural shrimp flavor, as well as providing a natural place to grab and dip. Our cocktail sauce incorporates freshly roasted tomatoes and garlic which mellows the tang of the ketchup and horseradish. It is a modern spin on a traditional sauce that doesn’t compete with the succulent flavor of the shrimp. The best part is both the shrimp and the cocktail sauce can be made ahead since the shrimp is served cold, so you can kick back and enjoy your summer soiree!

Lemon-Rosemary Grilled Shrimp with Roasted Tomato Cocktail Sauce

makes 24 shrimp and 1 cup of sauce

24 tail-on shrimp (16-20 count), patted very dry

2 tablespoons olive oil

1 1/2 teaspoons of salt

1/2 teaspoon of pepper

1 lemon, zested

1 teaspoon chopped rosemary

4 roma tomatoes, halved and seeded

2 garlic cloves, peeled

1/2 cup ketchup

1/4 cup horseradish

lemon juice, a splash

Preheat a grill or indoor grill pan to high. Toss the shrimp with the olive oil, salt, pepper, lemon zest and rosemary. Place shrimp on the grill and cook for about 2 minutes per side, or until curled slightly and bright pink.  Let cool completely.

Preheat the oven to 450 degrees. Meanwhile toss the tomatoes and garlic cloves with a drizzle of olive oil  and spread out on a roasting pan. Roast until softened and charred in spots about 20 minutes. In a food processor, combine the roasted tomatoes, garlic, ketchup and horseradish until smooth. Add a squeeze of lemon juice to your liking. Taste and season with salt and pepper if needed. Serve the sauce in a bowl for dipping. The shrimp are best served hot off the grill OR cold out of the fridge the next day.

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