YumSugar

Throw Some Fruit on the Barbie

YumSugar — Mon, 15 Sep 2008 16:15:41 -0700

I've always loved barbecued fruit, such as grilled pineapples and peaches. So for a recent dinner party, I fused shish-kebab style skewers with fruit to create a warm, juicy dessert! I used figs, nectarines, and pineapple, but other fruit such as apricots, mangoes, and cantaloupe would be equally delicious. As the fruit grills, the natural sugar caramelizes, enhancing the sweetness and creating perfect grill marks.

My guests gobbled up all of the kebabs. They were such a hit that my next gathering is going to be a three-course skewered meal!

I'll start with Party's Caprese skewers, follow with a simple meat and veggie kebab, and finish with these scrumptious fruit kebabs! To throw a little fruit of your own on the barbie, read more.

Grilled Fruit Kebabs
Original Recipe

Ingredients

1/2 pineapple, cut into bite-size pieces
2 nectarines, cut into bite-size pieces
5 figs, halved
1 lemon
1/8 cup brown sugar
Canola or vegetable oil for oiling the grill
10 skewers

Directions

Soak skewers for an hour in water, so they don't burn on the grill. In a large bowl mix the brown sugar and juice of the lemon. Stir in cut pineapple and nectarines. Skewer alternating the fruit.
Heat the grill to medium. Using a paper towel or towel lightly grease the grill with oil. Place the the skewers on the grill with the fig's skin on the grill. Flip once and rotate the fig, so the skin side is always on the grill.
If you used pineapple, serve with pineapple top. A perfect holder for the leftover skewers.

Makes 10 kebabs.

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Duck, It's What's For Dinner

YumSugar — Sat, 26 Jul 2008 08:00:20 -0700

Last weekend, I met up with some friends at a nearby butcher shop. The place is known for quality meats, and on this particular morning the duck legs looked mighty tasty. So I picked up a pair of them and went home for a cooking adventure.

I came across a recipe for roasted duck breast, but I adapted it to suit the legs. However, as much as I love dark meat, I think breasts would actually have been a better choice. It's a nice pairing of fresh plums and duck, and actually comes together in a short amount of time. To see how to put it together for yourself, read more.

Note: Bon Appétit called this recipe "roasted," but I think they actually meant to say "fried in its own fat." The duck skin actually lets out quite a bit of grease, and if you're not careful it'll pool up. For my execution, I halved the recipe and used two duck legs instead.

Duck Breasts With Grilled Plums
From Bon Appétit, June 2008

Ingredients

4 12- to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
4 teaspoons chopped fresh thyme, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons salt, divided
6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar

Directions

Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart.
Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
Prepare barbecue (medium-high heat) [I used an indoor grillpan on my stovetop].
Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl.
Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes.
Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes.
Transfer plums to bowl. Cover with foil and let stand while cooking duck.
Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes.
Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare.
Remove from heat and let duck rest 5 minutes.
Thinly slice duck crosswise. Divide among plates.
Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.

Makes 6 servings.

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Sunday BBQ: Grilled Peaches and Goat Cheese Crostinis

YumSugar — Sun, 01 Jul 2007 05:55:38 -0700

This week we've fixed up a great 4th of July bbq menu including good ol' bbq ribs. Since there are already a bunch of bbq entrees at your fingertips, I thought I'd try something new for this week's Sunday BBQ. Sweet tangy peaches and creamy goat cheese make for a perfect start (or finish) to any meal. Pair the flavors with a sparkling wine and you'll be set. To get the recipe for Grilled Peaches and Goat Cheese Crostinis, read more

Grilled Peaches and Goat Cheese Crostinis
From iVillage

3 tablespoons olive oil
8 slices French bread, 1/2 inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram

Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).

Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.

Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.

Note: To use this a dessert, try omitting the shallots and marjoram and sprinkling in brown sugar instead.

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Fruit Dessert For Camping: Grilled Pineapple

partysugar — Wed, 22 Aug 2007 16:18:51 -0700

I know that many people like to go camping because they enjoy roughing it. I'm not one of those people. I despise camping, but if I must rough it, I'm expecting some pretty delicious and comforting food. Grilled pineapple is sophisticated enough to make you feel like you're on a luxurious, relaxing vacation but simple enough to make in your campground. Accompanied by a sweet, honey syrup this pineapple is a wonderful, light finish to any meal. For the recipe, read more

To make this recipe a little more camping friendly, simply pre-cut the pineapple before you leave for camp.

Grilled Pineapple
From Bon Appetit magazine
Image Source

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 3 ingredients in large glass baking dish.
Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat.
Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish.
Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

Serves 6.

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Come Party With Me: End of Summer BBQ - Menu

partysugar — Tue, 25 Aug 2009 09:00:21 -0700

Even though I graduated from college six years ago, I still get the end-of-Summer blues every August. There's only one remedy to this sickness: I turn my energy toward hosting a spectacular barbecue. If you experience the same low, consider throwing a barbecue this weekend or over Labor Day.

This menu consists of a smorgasbord of grilled foods starting with grilled jumbo shrimp doused in a thick shower of garlic-herb butter. For the main course, let guests assemble their own plates by choosing from an assortment of grilled meats (ribs, chicken, and sausages) and vegetables (onions and bell peppers). A strawberry, peach, and melon fruit salad gets a modern makeover thanks to a sweet yet spicy black pepper dressing. To serve these tasty items to your friends and family, get the recipes and read more.

Grilled Jumbo Shrimp with Garlic-Herb Butter
From Food & Wine

Ingredients

1 stick (4 ounces) unsalted butter
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp in the shell, preferably with heads left on
Salt and freshly ground pepper
White rum, for sprinkling (optional)

Directions

In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again.
Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.

Serves 4.

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Mixed Grill with Cherry Cola Barbecue Sauce
From Bon Appétit

Ingredients

Cherry Cola Barbecue Sauce
1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
2 12-ounce bottles (ketchup-style) chili sauce
1 12- to 13-ounce jar cherry preserves or jam
1 cup cherry cola (regular, not diet)
1/3 cup (packed) golden brown sugar
1/4 cup balsamic vinegar
1 teaspoon (or more) hot pepper sauce
Spice rub:
2 tablespoons smoked paprika or hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
Mixed grill:
1 13x9x2-inch disposable aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back pork ribs, cut into 4 slabs
2 cups (or more) wood chips (cherry, alder, apple, or hickory), soaked in water 1 hour
4 6x31/4x2-inch disposable mini loaf pans (for wood chips if using gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness
8 fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork

Directions

For barbecue sauce: Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. Can be made 2 weeks ahead. Cover and refrigerate.
For spice rub: Mix all ingredients in small bowl to blend. Can be made 2 weeks ahead. Store in airtight container at cool room temperature.
For mixed grill: Remove top rack from grill. Place foil drip pan in center of bottom rack; fill halfway with water (if using 2-burner gas grill, place drip pan on 1 unlit burner).
Prepare barbecue (medium heat). Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan.
Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue.
Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350°F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool. Ribs can be made 1 day ahead. Cover and chill. Remove drip pan from barbecue.
Lightly brush grill racks with oil. Prepare barbecue (medium heat). Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally.
Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce.

Serves 8.

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Grilled Mixed Peppers and Onions
From Martha Stewart

Ingredients

1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions

Soak wooden skewers 20 to 30 minutes. Heat a grill to medium.
Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board.
Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

Serves 4.

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Fruit Salad with Black Pepper Dressing
From Everyday With Rachael Ray

Ingredients

2 bunches mint leaves
1 cup sugar
1/2 cup balsamic vinegar
1 teaspoon pepper
4 teaspoons cornstarch
1 honeydew, cut into wedges
1 cantaloupe, cut into wedges
6 large peaches, sliced
4 cups strawberries, sliced
2 pints raspberries

Directions

In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
In a small bowl, stir together the cornstarch and 4 teaspoons water. Stir into the saucepan and bring to a boil. Remove from the heat and let cool for 10 minutes; strain.
In a large bowl, toss the dressing with the honeydew, cantaloupe, peaches, strawberries and raspberries. Top with the remaining mint leaves.

Serves 20.

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Yummy Links: From Poached Eggs to Merken

partysugar — Tue, 26 May 2009 10:30:46 -0700

Learn how to perfectly poach eggs. - Serious Eats
Get your grill on with these healthy recipes. - Epicurious
Check out Wendy Ding's Food Girl series, a fun depiction of females and food. - Eat me daily
Find out the best way to wash fresh fruit. - Chow
Dabney Lee allows you to create your own customized serving tray. - Hostess with the Mostess
Meet merken, a versatile Chilean spice that's delicious on everything from lamb to pasta. - The Atlantic

Source

'Wich of the Week: Fall Gouda-ness Grilled Cheese

YumSugar — Wed, 08 Oct 2008 14:00:39 -0700

When the produce bins brim with Fall bounty, I love to swap out the tomatoes on my sammies for sliced apple. Together with melted cheese, the slightly sweet, slightly tart fruit makes for a hearty autumnal meal.

Though apple and cheddar is always a safe bet, last night I whipped up a grilled ham and cheese with one of my favorite indulgences: smoked gouda. With the condiments, I created two versions: one with just sweet mustard and another with mustard and Branston Pickle relish. I actually preferred the robust, saltier sandwich with the Branston, but if you don't like (or can't find) this popular British spread, sweet mustard will do just fine. For vegetarians, just subtract the ham. To get the recipe and see how I made it, read more.

Fall Gouda-ness Grilled Cheese
Original Recipe by YumSugar

Ingredients

4 slices wheat or multigrain bread
2 tablespoons sweet mustard
2 tablespoons Branston Pickle relish
4 slices of deli ham
1/2 Fuji apple, cut into thin slices
8 slices of smoked gouda cheese (about 2 ounces)

Directions

Preheat panini press. Alternately, if you don't own a panini maker, preheat the oven to 350°F. Place a cast-iron skillet inside the oven to warm for 5-10 minutes.
Spread two slices of bread with pickle relish and the other two slices with mustard.

On each pickle relish-coated slice, place two slices of ham, half the apple slices, and four slices of gouda. Cover with the mustard-coated slice.
Cook the sandwiches in a panini press for 5-10 minutes, until cheese is melted and bread is lightly browned. Or, coat a skillet with cooking oil and cook the sandwiches over medium-low heat for 5 minutes per side, until cheese is melted and bread is lightly browned, using the hot cast-iron skillet to press the sandwiches.

Makes 2 sandwiches.

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Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Killer App: Figs in Blanket

YumSugar — Mon, 28 Sep 2009 16:15:55 -0700

Figs are one of my favorite late Summer, early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this Sandra Lee recipe that combines figs, goat cheese, and prosciutto. Inspired by her recipe but wanting to keep it simple, I came up with my take on her killer app. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture. If you want to impress your guests with figs in a blanket, keep reading.

Grilled Fruit Kebabs

YumSugar — Mon, 15 Sep 2008 09:42:29 -0700

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