Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts

Friday, August 7, 2015

Shrimp Hobo Packs



I owe writer friend Tiger Wiseman a vote of thanks for introducing me to this recipe when we were spending time at her home in Vermont last month. She obtained the recipe from a friend, but then it appeared, with some variations, in the Boston Globe, and I knew I had to share. It’s a delightful summer dish, especially if you don’t like to cook in the heat: peel, slice and dice, put the contents in a foil wrapper, and stick them on the grill for a short time.

The great thing about this recipe is that you can adapt it to whatever you have on hand, combining protein, starch and veggies all in one packet. Add some herbs or spices and you’re done! And no cooking dishes to wash!


Shrimp Hobo Packs (makes 4 single-serving packets)

A few notes before you begin:

--Don’t skimp on the size of the shrimp; smaller ones may overcook. (Nice idea in theory, but my market doesn’t carry large uncooked shrimp. Don’t worry, the medium ones will taste fine.)

--Use non-waxy potatoes, and keep the slices thin so they’ll cook through.

--Put the potatoes and corn on the bottom of the packet because they require more cooking, and the seafood near the top.


Ingredients:


Vegetable oil, for foil
3 medium Yukon Gold potatoes, cut into ½-inch-thick slices
Salt and pepper
2 large ears corn, husked and cut into 10 pieces each (about one inch thick)
1 pound largish shrimp, peeled and deveined
1/2 pound kielbasa, chorizo, or linguica, cut into ½-inch-thick slices
One large or two small onions, thinly sliced
8 large sprigs fresh thyme
3 tablespoons butter, cut into small pieces
1 large lemon, ends trimmed, cut into 8 slices


by Sheila Connolly


Prepare a medium-hot fire in a charcoal grill (or preheat a gas grill on high for 15 minutes).

Putting them together:

Cut 4 pieces of heavy-duty foil, 18 inches long by at least 12 inches wide. Brush the center of each with oil (or use the spray-on kind).



Arrange the contents on the foil in the following order:

--about 6 potato slices in a single layer in the center of the foil (sprinkle with salt and pepper)

-- 5 pieces of corn

-- 4 shrimp

-- a quarter of the sausage slices

-- 2 sprigs of thyme

-- 4 pieces of butter

-- a sprinkle of pepper

-- 2 slices of lemon



Sliced and ready to go
Add 2 tablespoons of water (or wine or even beer), after loosely folding the long edges of foil up (to help contain the liquid). Fold together the top and bottom edges of the foil and then the sides several times, leaving some headroom, and crimping all the edges to seal tightly.




Place the packets seam side up on the grill and cover the grill (leave the vents open!). It will take about 15 minutes to cook the shrimp, corn, and potatoes on a charcoal grill. Remove and open packets, discard lemon slices and thyme sprigs, transfer contents to serving bowls, and serve at once with grilled bread to sop up the juices.



As I said, you can mix it up any way to want. For instance, you can shake up the shrimp with Old Bay seasoning (which is what I did), or other favorite spices such as smoked paprika. Or add minced garlic. It’s up to you! Have fun with it.






Okay, it's a winter scene. But it's a hot summer--I hope it will cool you off!

A Gala Event (Orchard Mystery #9), coming in October 2015. There's a wedding!

Available for pre-order at Amazon (and it may even be on sale!) and Barnes & Noble


www.sheilaconnolly.com

Wednesday, July 8, 2015

Grilled Salmon with dill + book #giveaway from author @DarylWoodGerber


From Daryl aka Avery:

FIRST, CONGRATULATIONS 
to Lucy Burdette & Leslie Budewitz on their new releases!!!

FATAL RESERVATIONS and BUTTER OFF DEAD!  

I love the creativity in our group. 
May every fan of Mystery Lovers Kitchen go out 
and buy the book or tell a friend or librarian this week!!!


And now...to celebrate upcoming release of FUDGING THE BOOKS  (a month from now; August), there's a giveaway below...keep reading.

I’m writing the next Cookbook Nook Mystery (#5), and the event in Crystal Cove is the Wild West Extravaganza, so I’m researching all sorts of grilling recipes, barbecue, and fun foods to serve “on the range” or at horse-type events. Fun and tasty!

In the series, I mention titles of a variety of cookbooks. Now, I don’t always purchase these books because that could really rack up the $$—I research and review the  books as I can online and in bookstores—but occasionally, I do purchase one, usually based on sample recipes and photographs I've seen. I found one that I had to have. 

It’s called: Grill Every Day: 125 Fast-track Recipes for Weeknights at the Grill by Diane Morgan. I love to barbecue. I love to find recipes I can use with fish.


This one is divine.

In the book, it is called Alder-Planked Salmon with Lemon-Vodka-Dill Marinade, but I don’t have an alder-plank, so I went without...which would be considered a "tweak."  You can do whatever you choose. No matter what, enjoy the aromas and flavors.

From Grill Every Day: 125 Fast-track Recipes for Weeknights at the Grill by Diane Morgan

Ingredients:

¼ cup extra virgin olive oil
2 tablespoons vodka
Freshly grated zest of 1 lemon
2 tablespoons fresh lemon Juice (whole lemon)
2 tablespoons chopped fresh dill
½ teaspoon kosher or sea salt
½ teaspoon freshly ground pepper
1 whole side of salmon, about 3 pounds

Directions:

Like I said, I don’t have an alder-plank, and I remember years ago using a cedar plank to cook a salmon, and my husband wasn’t happy. He didn’t like the smoky flavor.

So…

I simply used this recipe as a marinade, and I barbecued, and it was fabulous!!! I think you can grill it or cook this in the oven.

In a small bowl, combine the olive oil, vodka, lemon zest, lemon juice, dill, salt, and pepper. Mix thoroughly. Place the whole salmon fillet, flesh side up, on a large rimmed baking sheet (if you use a cutting board, the oil WILL spill over, so be careful). Pour the marinade evenly over the top. Set aside while the grill or oven heats.


When ready to grill, baste the grill with olive oil, then heat the grill to medium (about 300 degrees). Set the fish on the grill, close the lid, and grill for 5-8 minutes. Using two spatulas (very important), flip the fish.


Grill another 4-6 minutes until the salmon is almost opaque (light pink), yet still moist when tested with a knife.


On a charcoal fire, this all might take longer by 2-4 minutes a side. I have a gas grill.

**In the oven, I’d cook the fish at about 300 degrees, as per above, but I would broil the fish at the end, flesh side up, for about 4 minutes for color.

Slice into portions and serve hot.





Click here to PREORDER
News!

I've set up a Goodreads giveaway for 5 lucky winners to win Fudging the Books. It starts July 15 and ends July 31.  Good luck!

Also I'm having a release party on Facebook on August 4th, so mark your calendars! Look for the event invitation. There will be door prizes!

Also, I'll offering a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up.



TODAY'S GIVEAWAY:

Today's giveaway, as a thanks for being my fans, you will have your choice of the first three Cookbook Nook Mysteries OR any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!  

And tell me what's your favorite thing on my Fudging the Books cover!


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 





Tuesday, August 12, 2014

A Recipe Tribute to Robin Williams: Chili-Espresso Steak Rub from Martha Stewart via Cleo Coyle


Like so many people, I was a huge fan of the late actor and comedian Robin Williams and heartbroken to hear of his passing. 

Not only could Robin's stand-up comedy make me laugh until I cried, he starred in one of my all-time favorite films, Dead Poets Society. If you are a writer and have not seen this movie, put it on your list to screen soon. (More on that below.) 

For today, because this is a recipe blog, I am sharing a happy memory of Robin when he appeared on The Martha Stewart Show back in 2006. You won't want to miss his comedic chef act. And the recipe he makes with Martha is a delicious one. I'm posting a very slightly adapted version for you to try at home.



To see Robin Williams and Martha Stewart
cooking this recipe together, click the
arrow in the window below. 


*****************



****************

If the above video does not play,
you can 
view it on Martha Stewart's site
by
clicking here.



Chili-Espresso Steak Rub

(Great for Fajitas or Tacos)

Slightly adapted from a recipe
Martha Stewart made with Robin Williams
on The Martha Stewart Show, April 2006

Serves 8

Steak Rub Ingredients:

3 cloves of garlic crushed and tossed 
with 1/2 teaspoon coarse salt (I use kosher salt)

1 tablespoon more of coarse salt for rub (I use kosher)

2 tablespoons mild chili powder

3 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika (I use smoked)

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon espresso powder (See my note on this ingredient
      at the end of the recipe)

Suggested use on: 1 1/2 pounds skirt steak 


Cleo’s version of Martha’s
and Robin’s process:


Step 1 - Here's the rub (heh-heh): After tossing the crushed garlic with salt, make a paste. Here’s how to do it. On a firm, flat surface (such as a cutting board or clean counter top), put the flat side of the blade on top of the garlic and press down as you pull the blade toward you. Repeat this a few times until you see a paste forming. Move this paste to a small bowl. Measure in the chili powder, brown sugar, paprika, cumin, pepper, espresso powder (aka instant espresso), and the remaining tablespoon of salt. Stir this mixture until combined. You now have your rub!

Step 2 – Prep the steak: Rub the mixture all over the skirt steak (both sides), and place the steak in a large plastic bag. Marinate the meat for 30 minutes at room temperature. (Note: You can certainly marinate longer. I like to marinate the rubbed meat for 2 to 3 hours, but note that for this amount of time, you will have to move the plastic bag into the refrigerator to prevent bacteria from forming, and be sure to allow the steak to warm to room temperature again before "shocking" the meat on the hot grill.)

Step 3 – Grill the steak: For indoor grilling, preheat a grill pan over high heat, or you can use an outdoor grill. For medium-rare, place your skirt steak on the grill, and cook for 3 minutes on each side.

Step 4 – Rest that meat: Let the steak sit for about 5 to 8 minutes before slicing. This allows the juices to re-collect and prevents them from running right out when you slice (making the meat taste dry instead of moist and juicy).

Serving idea: Thinly slice the skirt steak into strips and serve with warm tortillas, salsa, shredded cheese, sour cream, shredded lettuce, and lime wedges.





Cleo's note on espresso powder: One of my readers recently asked me about espresso powder. What is it? Where do I purchase it? To see my reply with links that may help, simply hop over to my website's message board here.













Thank you, Robin!

Robin Williams starred in many of my favorite films, and I enjoyed his performances time and time again. Good Will HuntingWhat Dreams May Come; Good Morning, Vietnam; Birdcage; and the list goes on.

If I had to choose one of his films as my all-time favorite, it would have to be Dead Poet's Society, which spoke volumes to me as a writer. Below is a scene from the movie, which seems all the more poignant today... 



To view this clip, click the arrow
in the window below, 
or click here to see it on YouTube.

*************



*************


"That the powerful play goes on

and you may contribute a verse..."


Thank you for your verse, Robin. 
You touched and inspired 
so many of us. 
We will never forget you.



~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

***


To see my regular recipe post this week...

Paleo Pizza or
How to Make Pizza Crust from Cauliflower
(no flour, no yeast, no kidding), 


I'll see you there...

****

Saturday, June 7, 2014

Quesadillas on the Grill

by Peg Cochran


Finally grilling season is here to stay in West Michigan.  We seem to have gone from ten foot piles of snow to summer in the space of a couple of days.  Spring was SHORT this year!

I was looking for something different to grill when I came up with the idea of quesadillas for dinner.  I checked some recipes and then decided to combine a couple of them to create my own variation.  Some were way too detailed for the mood I was in (late Sunday afternoon) and some didn’t have any meat in them, and I wanted these to be a main course not a snack.

I treated myself to a jar of Adobo Seasoning—something new for me.   It added a nice flavor to the chicken although I used it sparingly since the first ingredient listed is salt. 

This recipe is adaptable to your needs.  I grilled two chicken breasts (check out those grill marks!) and ended up using only one for two people and saving the other for lunches.

Sprinkle the chicken with Adobo seasoning and grill until your thermometer reads at least 165 degrees.

While the chicken is grilling, place a pepper of your choice (red, green, yellow, orange) on the grill.  Keep turning it until the skin blisters and blackens.  Remove from the grill and place in a plastic bag and allow it to steam until cool enough to handle.  Remove the charred skin and cut the pepper into thin strips. 

Cut grilled chicken into strips approximately the same size as the pepper strips.

Grate a good handful of cheese—I chose Monterey Jack, but you could use the cheese of your choice.  

 Place one tortilla on the grill and quickly arrange chicken and pepper on top and sprinkle with cheese.  Place another tortilla on top and press down with a spatula.  When the bottom tortilla is golden, flip them to grill the top tortilla.  (Next time I think I will put the fillings on half the tortilla and fold it in half to grill—easier to turn.) 

When the other side is golden, remove from grill.  Serve with toppings of your choice:  salsa, avocado, sour cream, salsa verde.  I like to put my toppings on top because, well, they are called “toppings.”  My husband likes to open the quesadilla and put his inside.  Kind of a you say tomato and I say “tom-ah-to” kind of thing.  

I served the quesadillas with a black bean salad.  No recipe, I just mixed a can of rinsed black beans, about a cup of corn, a half an avocado cut into small pieces and then tossed it with a lime/olive oil/cilantro dressing.  Perfect!



Trying a new seasoning.  Sprinkle on the chicken before grilling

Grill pepper until charred, steam in plastic bag and then remove skin




Black bean, corn and avocado salad makes a great side dish












Add caption

I have a new series coming in August 2015--the Cranberry Cove series.  I'm really excited about it and can't wait for you to become a part of Cranberry Cove!


Visit my website or join me on Facebook!  I'm also on Twitter @pegcochran











Wednesday, August 28, 2013

Grilled Zucchini - Such an easy recipe for yum!



Don’t you love summer? I adore the way the days can be hot and the evenings cool (at least in Los Angeles they are). This kind of weather inspires me to get out of the kitchen and cook outside. To grill. There are tons of grill cookbooks filled with fabulous sauces, but there’s one thing I really love to cook. Grilled vegetables. They’re so simple. 

I love zucchini year-round. I’ll stir fry it or make it into zucchini zircles, LINK BELOW... (dipped in flour and dredged in egg and Parmesan), or I’ll chop it and top it with Parmesan and a dollop of sour cream. 

ZUCCHINI ZIRCLES


But during the summer, I cut zucchini lengthwise, brush it with olive oil, and set it on the grill while cooking my main course. Grilling vegetables takes minutes.

GRILLED ZUCCHINI

Ingredients:

1 zucchini per person
3-4 tablespoons grated Parmesan per person
olive oil
salt and pepper to taste
fresh herbs

Directions:

Rinse zucchini. Slice off ends and then slice lengthwise (about 4-5 thick slices). Brush both sides with olive oil.

When your main meal is about 4 minutes from being done, set the zucchini on a medium-hot part of the grill. Cook 2 minutes. Using tongs, flip the zucchini. Cook another 2 minutes.

Serve immediately, dusted with Parmesan cheese.




If you’d like, sprinkle with salt and pepper and fresh crushed herbs. I particularly like basil on zucchini.

* * * * * * *




The first book in A Cookbook Nook Mystery series is out!!

FINAL SENTENCE
You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.


The 4th in A Cheese Shop Mystery series is out, too! 
TO BRIE OR NOT TO BRIE
You can order the book HERE.

Next up: 
Cheese Shop Mysteries: DAYS OF WINE AND ROQUEFORT preorder here.
Cookbook Nook Mysteries: INHERIT THE WORD, available soon!


You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter














Saturday, May 19, 2012

Caribbean Marinated Chicken Breasts by Peg Cochran

With warmer weather on the horizon, it's great to have some quick grilling recipes on hand--the kind that let you kick back and relax while your grill is doing all the work!  This is a very flavorful but low calorie recipe my character, Gigi Fitzgerald, from my Gourmet De-Lite series, would totally approve of!

2 boneless, skinless chicken breasts
2 cloves garlic, peeled
juice of 2 limes
2 jalapenos, choppped
1 TBL ground coriander
1 tsp. salt
Several grindings of black pepper
1 TBL olive oil

Place all of the ingredients, except the chicken breasts, into your blender or food processor.  Process until   smooth.
Cut chicken breasts in half horizontally (it helps if they are a teeny bit frozen).

Place breasts and marinade in zip lock plastic bag.  Let marinate in fridge for half an hour to two hours.  The longer, the more flavor you'll have.



Heat grill to medium.  Remove chicken from marinade and place on grill.  Grill approximately five minutes per side.



(Meanwhile, kick back with a book and a glass of wine).






Enjoy grilled chicken breasts with a salad (Greek quinoa salad shown here.)

Wednesday, September 7, 2011

Chicken and Prosciutto Skewers

IMG_20110901_191729First off, congratulations to our very own Krista Davis on the launch of the next Domestic Diva mystery:

Labor Day weekend has traditionally meant the end of various things.

For many children, it means the end of summer vacation (not down here in the South, though—we start school early.)

It’s supposed to mean the end of wearing white shoes (I tend to ignore this and wear white sandals as long as I possibly can. :) )

The outdoor pools usually close after Labor Day until Memorial Day the next year.RileyAdamsFoodBlogPostpic_thumb_thumb[3]

And…some believe it’s time to put away the grill after Labor Day is over.

But we don’t have to! We can keep on grilling while wearing our white sandals, poolside.

With that in mind, here is a fun recipe for the grill that’s great for entertaining.

Chicken and Prosciutto Skewers

Ingredients
Chicken breast (cut into thirds, lengthwise—or use already sliced tenderloins)
Balsamic dressing for marinade
Dates or figs
Prosciutto (enough to wrap each chicken strip)
Skewers

Preheat your grill to medium heat. Marinate the chicken in balsamic dressing for at least 30 minutes in the fridge. Cut the dates or figs in half (pit the date first, if using dates). Wrap the Prosciutto around the marinated chicken breast and date/fig and thread onto skewer. Grill until the chicken is cooked, turning frequently (about 5 minutes for each side, or until juices run clear and chicken is no longer pink).

Fight back against the end of summer! :)

Riley/Elizabeth
Finger Lickin’ Dead (Riley Adams)
Progressive Dinner Deadly ($2.99 on Kindle—Elizabeth Craig)

Tuesday, June 7, 2011

Glazed Ribs to Die For - Cleo Coyle's Special Bourbon Berry "Coffeehouse" BBQ Sauce


My recipe for you today is a sweet and tangy BBQ glaze with a harmonious mix of flavors.

It has a bit of good old Southern comfort (bourbon); the bright, sweet-tart flavor of berries (raspberries); and an earthy touch of my own amateur sleuth's trademark ingredient (coffee). I also added a bit of ginger to bring a lovely Asian note to the sauce, giving it a kind of NYC Chinatown-ribs sort of vibe.

I hope you enjoy it as much as my husband and I do.

~ Cleo Coyle, author of The Coffeehouse Mysteries




Cleo Coyle’s
Bourbon-Berry
"Coffeehouse"
Rib BBQ



MAKING THE GLAZE

Yields about 1 cup of glaze, enough to BBQ 3 to 3.5 pounds of pork ribs or chicken part

Ingredients:

½ cup coffee
½ cup dark brown sugar
½ cup (15 to 18) fresh raspberries, crushed with fork
¼ cup ketchup
1 tablespoon bourbon (I use Jim Beam)
1 tablespoon Worcestershire
1 tablespoon white vinegar
½ teaspoon ground ginger (or 2 teaspoons of grated fresh ginger)
*(optional) 1 tablespoon molasses, not blackstrap (I use Grandma’s brand Original Molasses)
1 tablespoon cornstarch

*I've made molasses optional for those of you who are allergic or aren’t fond of the flavor. The brown sugar does bring that flavor note to the glaze, but if you enjoy molasses, by all means, add it!


Directions: Into a small saucepan, stir up all of the ingredients but the cornstarch. Bring to a roiling boil and sprinkle the cornstarch over the liquid. Stir to dissolve. Turn down the heat until the liquid comes to a simmer and continue stirring and simmering for 5 to 8 minutes. You're watching for the mixture to thicken enough for a brush to hold it but not so much that you’ll have trouble mopping ribs or chicken with the sauce. (See my photo above.)


 

To download a free PDF of this recipe
that you can print, save, or share,
click here.






ROASTING THE RIBS

Yield note: The ribs in my photos weighed 3.25 pounds. One cup of my glaze was enough to BBQ these with a bit of glaze to spare. If you double the amount of ribs (to 6 pounds), then double the amount of glaze (to 2 cups). If you triple the amount, triple the amount of glaze, and so on.

Low and slow cooking is the way to make juicy, delicious ribs. First preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray.

(I have to tell you: I am lovin' the Pam brand "grilling" spray. It works very well on BBQ racks, making cleanup astoundingly easy.)



Before cooking the ribs, lightly salt and pepper both sides, then place the ribs on the grilling rack, fat side up. Cook for twenty minutes and flip. Cook a 2nd twenty minutes. You are now ready to begin brushing the ribs with the glaze
.



Flip the ribs over (fat side up again) and liberally coat with the glaze. Cook for a 3rd twenty minute period. Flip the ribs, glaze the other side and continue cooking, for a 4th twenty minute interval.

Turn the ribs a 5th time. (You will see the glaze is now caramelizing.) Coat with another layer of the glaze and cook for another 20. Turn a 6th time. Glaze lightly and cook for a final ten to fifteen minutes.

 

Total cooking time is
around
115 minutes (just under 2 hours).



Remove the rack of ribs from the
oven, slice, plate, and enjoy!

 


HOORAY
USDA!

The USDA has recently confirmed that 145 degrees Fahrenheit measured on a thermometer, followed by a three-minute rest, is a safe final internal cooking temperature for pork. According to the editors at foodbuzz: "Because of this important 15-degree temperature difference, you can now enjoy medium-rare pork, just as you do other meats. 'Pork cooked to 145 degrees F. is juicy, tender and perfectly pink,' said Guy Fieri, celebrity chef and restaurateur. 'And the food service industry has followed this cooking standard for nearly ten years.'" So...





Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.