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How to Grill Spanish-Style Sardines

partysugar — Mon, 10 Aug 2009 05:50:27 -0700

Pop into any beach bar along the southern coast of Spain and you'll find sardines on the menu. Fresh-caught sardines are a delicacy native to the region where they're served grilled, seasoned only with chunky salt crystals. Recently, I attended a barbecue where a Spaniard taught me how to make sardines. Read on for the procedure.

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Fast & Easy Dinner: Steak With Fennel, Lemon, and Mozzarella

partysugar — Fri, 07 Aug 2009 08:30:11 -0700

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients - tri-tip, fennel, lemons, and mozzarella - is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more.

Steak With Fennel, Lemon, and Mozzarella
From Real Simple

Ingredients

1 1/2 pounds tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1 lemon, thinly sliced
1 tablespoon fresh thyme
8 ounces fresh mozzarella, sliced

Directions

Heat grill to medium-high. Season the steak with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a bowl, gently toss the fennel, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.
Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.

Serves 4.

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Fast & Easy Dinner: Grilled Tofu With Chopped Salad

partysugar — Thu, 09 Jul 2009 07:50:41 -0700

Steaks aren't the only thing that can be cooked on the grill - extra-firm tofu is exceptional when imparted with a smoky flavor. This recipe flash-marinates the tofu in a mixture of garlic, lemon juice, olive oil, and oregano. The tofu is topped with a produce-filled, Mediterranean-inspired salad consisting of fresh tomatoes, cucumbers, scallions, olives, and parsley. However, feel free to substitute your favorite in-season vegetables. For the effortless, flavorful recipe, read more.

Grilled Tofu With Chopped Salad
From Eating Well

Ingredients

1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Directions

Preheat grill.
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.

Serves 4.

NUTRITION INFORMATION: Per serving: 209 calories; 16 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 10 g carbohydrate; 9 g protein; 2 g fiber; 682 mg sodium.

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Simple and Quick Meal: Mediterranean Chicken Quinoa

YumSugar — Sat, 20 Sep 2008 08:00:16 -0700

Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content. Next time I make it (which will definitely be soon), I'll stir in the basil at the last minute to prevent wilting. If you're not a fan of raw garlic, sauté it for a minute to mellow out its flavors. To look at the recipe, read more.

Mediterranean Chicken Quinoa
Original recipe by YumSugar

Ingredients

Cooking spray
1 pound chicken breasts, butterflied
1 cup uncooked quinoa
1/4 cup chopped pitted Spanish Manzanilla olives
2 tablespoons chopped fresh basil
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, finely crushed

Directions

Spray grill or grill pan with cooking spray. Grill chicken until cooked through.
In a large pot, cook quinoa with 2 cups water until water is completely absorbed and grain appears soft and translucent, about 10 to 15 minutes. (It is normal to see the filament-like germ ring along the edge of the grain.)
In a large bowl, combine olives, capers, olive oil, lemon juice, salt, pepper, and garlic.
Cut chicken into bite-sized pieces and add to olive mixture. Add quinoa to olive mixture.
Just before serving, stir in basil.

Serves 4.

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Off to Market: Grilling Thermometers

partysugar — Fri, 08 Aug 2008 03:00:37 -0700

Last week many of you entered our Ultimate Grilling Giveaway. While the prize package included grill essentials like a charcoal chimney and barbecue spatula, thermometers were not mentioned. To properly enjoy her prize, keensa00 will need grill thermometers. Let's head off to market in search of durable and reliable grilling thermometers like these adorable steak buttons. Save the temperature-reading devices in the Yum Market on TeamSugar with the keyword tag, Grilling Thermometers. On behalf of keensa00 and myself, thanks for your help!

Read GeekSugar's guide to bookmarking on TeamSugar to better understand how to use this fun feature.

To see where I like to shop for all my entertaining needs, read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens 'n Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams-Sonoma
Wishing Fish
World Market

And the Ultimate Barbecue Giveaway Goes To . . .

partysugar — Wed, 06 Aug 2008 11:15:29 -0700

A huge round of applause for TeamSugar member keensa00 who won last week's Ultimate Barbecue Giveaway! Upon hearing she was chosen as the winner keensa00 said, "Oh my goodness . . . I never win anything. Thanks!"We'll be sending her a green Weber barbecue and a bunch of amazing accessories like a grill basket and cedar grilling planks. Let's hope she shares her delicious grilled creations with us. In the meantime, please say congrats to keensa00!

Off to Market Recap: Indoor Grills

YumSugar — Wed, 23 Jul 2008 03:00:00 -0700

While I love to barbecue with friends, I don't have a grill to call my own - yet. There isn't room outside my apartment for a grill, so I asked you to point me towards indoor options. You looked for indoor electric grills in any color, shape, or size and you bookmarked everything you found in the Yum Market on TeamSugar with the keyword tag, Indoor Grills.

I love this Griddler by Cuisinart, because it has four separate grilling options: a contact grilll, a flat grill, a griddle, and a panini press. The plates are also removable, so they can be easily cleaned! For more grilling ideas, check out the appliances below.

Interested in bookmarking? Read geeksugar's explanation of this feature to learn how to participate.

Sunday BBQ: Grilled Seafood Bake

YumSugar — Sun, 20 Jul 2008 06:00:32 -0700

After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.

If you can't find cod fish at your neighborhood market, replace it with another mild white fish, such as halibut or mahi-mahi. To check out the recipe, read more.

Grilled New England Seafood "Bake"
From Everyday Food magazine

Ingredients

2 tablespoons room temperature butter
2 tablespoons finely chopped fresh dill, plus more for garnish
1 small garlic clove, minced
Coarse salt and ground pepper
8 ounces red new potatoes, scrubbed and thinly sliced
1 pound skinless cod fillet, cut into four equal pieces
8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
2 ears corn, quartered
1 lemon, thinly sliced
2 hard rolls, halved

Directions

Heat grill to medium.
In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixtures and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.

Serves 4.

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Yummy Links: From Hamburgers to Cheesecake Brownies

partysugar — Fri, 18 Jul 2008 06:45:14 -0700

A brief history of America's greatest food icon: the hamburger. - Chow
Potatoes make a tasty companion to hamburgers, here's how to cook them under the grill. - The Kitchn
Consuming fruit juice may be linked to type 2 diabetes. - Slashfood
Does one's political leanings affect the taste of wine? - The Epi-Log
Meet the ten healthiest beverages. - FitSugar
Pack a budget friendly and healthy lunch. - GlamDish
McDonald's has cracked a giant egg in Chicago. - Serious Eats
Treat your loved ones to delicious cheesecake brownies. - Baking Bites

Source

Reader Recipe: Grilled Asian Flank Steak With Slaw

YumSugar — Tue, 15 Jul 2008 15:00:37 -0700

Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.

The recipe reminds me of an updated steak salad. Rather than using lettuce, it calls for shredded Napa cabbage, making for the perfect side of slaw.

To see the recipe (FinnLover modified one from Epicurious) plus her detailed instructions and photos, read more.

Submitted by TeamSugar member FinnLover

Dinner Challenge #5 - Grilled Asian Flank Steak with Sweet Slaw
Slightly modified from epicurious.com (Bon Appétit, June 2008)

These recipes were so good! As always though, I wasn't able to follow the recipe. I added sesame oil, orange juice, lime juice and honey to the marinade. I think it would have been a bit too salty without those extra ingredients. I'm not a big soy sauce fan. For the salad, I added some orange, lime juice, coriander, red peppers, and cashews.
I also made some Chinese fried rice to serve with the steak. For dessert, we had some fresh berries with homemade whipped cream and shortbread cookies.

Ingredients

(Makes 4 servings)

1/4 cup soy sauce
4 tablespoons vegetable oil
1 tablespoon sesame oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 green onion, finely chopped
3 tablespoons honey
juice of a lime
1/4 cup orange juice

1 1 1/2-pound flank steak

2 tablespoons sugar
3 tablespoons seasoned rice vinegar
1/4 cup orange juice
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
1 red pepper, thinly sliced
1/2 cup cashews, chopped
3/4 cup chopped green onions, divided
1/4 chopped coriander

Directions
Prepare barbecue (medium heat). Mix soy sauce, oil, honey, lime juice, green onions, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes.

Stir sugar, orange juice and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage, red peppers, cashews, cilantro and 1/2 cup green onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Drizzle a tiny bit of sesame oil before serving.

Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Since it's the 4th of July today, I made a dessert with patriotic colors! (I'm not American, but I do love my neighbors)

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