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Fast & Easy Dinner: Grilled-Salmon Salad

partysugar — Fri, 25 Jul 2008 10:30:07 -0700

During the Summer, I try to consume as many dinner salads as possible. This grilled salmon salad, from the wonderful minds of MyRecipes.com, is healthy yet filling. The salmon is marinated in a fragrant spice rub before being quickly cooked on the grill. A tomato vinaigrette adds freshness while goat cheese provides a creamy texture. Pine nuts and green onions are a necessary crunch that balance out the buttery texture of the salmon. For the simple yet scrumptious recipe, read more.

Grilled-Salmon Salad
From Sunset magazine

Ingredients

1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
3 tablespoons light-brown sugar
1 tablespoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
About 1 teaspoon black pepper
8 ounces salad mix, rinsed and crisped
Tomato vinaigrette, recipe below
4 ounces fresh chèvre (goat) cheese, crumbled
1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts

Get more recipes at MyRecipes.com

Directions

Rinse salmon and pat dry.
In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture.
Cover and chill for 30 minutes.
Meanwhile make the tomato vinaigrette.
Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens.
Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Serves 4.

Tomato Vinaigrette

1 cup diced firm-ripe tomatoes (about 8 oz.)
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well.

Makes 1 cup.

Like the recipe above? Try out some of these other ones:

- 7 Cool Salads Under 300 Calories
- The Ultimate Grilling Guide
- 7 Ways With Salmon
- Quick, Weeknight Favorites at Sunset.com

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Fast & Easy Dinner: Chipotle Steak and Tomatoes

partysugar — Fri, 06 Jun 2008 10:30:12 -0700

This delicious dish places thick slices of grilled steak on a bed tomatoes and avocados. Flavored with spicy chipotle peppers in adobo, it's kind of like a deconstructed fajita with no tortilla. The recipe is super simple and comes together in mere minutes. Served with a cold beer, it makes a superb start to the weekend! Get it now when you read more.

Chipotle Steak and Tomatoes
From Better Homes and Garden magazine

Ingredients

2 6- to 8-oz. beef shoulder petite tenders, or 2 6- to 8-oz. beef ribeye steaks
Salt and ground black pepper
1 canned chipotle pepper in adobo sauce, finely chopped plus 2 tsp. adobo sauce
1/4 cup olive oil
1/4 cup vinegar
3 medium (1 lb.) tomatoes, cut in thick slices
2 medium avocados, halved, pitted, peeled and sliced
1/2 of a small red onion, very thinly sliced (1/2 cup)

Directions

Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon adobo sauce.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium doneness (160°F). For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.
Meanwhile, for dressing, in a screw-top jar combine the chopped pepper, olive oil, and vinegar. Shake to combine.
Slice steaks and arrange on serving plates with tomatoes and avocado slices. Top with onion slices and drizzle with dressing.

Serves 4.

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Layered Side: Grilled Vegetable Stacks

partysugar — Sat, 01 Sep 2007 07:31:13 -0700

Presentation can make a huge difference when it comes to serving a dish and elevating it to the next level. Instead of throwing all of the grilled vegetables onto a single serving plate, individually plate the vegetables into neat, fashionable stacks. Since nobody wants to eat anything that looks ugly, take the time and make your dishes look gorgeous. These vegetable stacks make a beautiful alternative to salad when paired next to grilled meat, pork, or even grilled cheese. To make this simple, yet beautiful side, read more

Grilled Vegetable Stacks
From Saveur magazine
Image Source

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing vegetables
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as serrano)

Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant.
Preheat a gas or charcoal grill or place a stove-top grill pan over medium-high heat.
Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds.
Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.
Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper.
To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Serves 8.

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Camping Gone Gourmet Side: Grilled Lettuce

partysugar — Sat, 25 Aug 2007 08:31:58 -0700

The next time you're camping, serve grilled lettuce instead of a predictable side salad. Grilled lettuce makes for an excellent twist on a salad and it's deliciously crisp. Make the blue cheese dressing and bacon crumbles before you leave for the campground and pack both in your cooler with the lettuce. Grill the lettuce like you would any other veggie and pair with sliced tri-tip or barbecued chicken. It's the perfect camping gone gourmet side, so check out the recipe read more

Grilled Lettuce With Blue Cheese Dressing
From Fine Cooking magazine
Image Source

For the dressing:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup whole milk; more as needed
6 oz. crumbled blue cheese, such as Roquefort or Danish Blue; more to taste
1-1/2 Tbs. finely grated shallot
1 clove finely grated garlic
1 Tbs. fresh lemon juice
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper; more to taste
For the salad:
2 hearts of romaine lettuce, bases trimmed but left intact, halved lengthwise
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
4 slices smoked bacon, cooked and crumbled (preferably applewood)

Make the dressing: in a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.
Prepare the salad: once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire. Be sure the grate is hot, too.
Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper.
Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill.
Transfer the lettuce to a clean platter and let rest for 5 minutes.
To serve: place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon. Serve immediately.

Serves 4.

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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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Sunday BBQ: Grilled Tuna with Sweet Onions & Garlic

YumSugar — Sun, 20 May 2007 00:18:32 -0700

I love grilled fish, there's just something about those dark smokey lines across the flesh that makes my mouth water. The best part is that everyone can have theirs done the way they want it (make mine rare!). This particular recipe is a combination of delicious tuna, sweet onions and potent garlic. Pair it with a fantastic side salad, and call it a meal! To check out the recipe, read more

Grilled Mahi Mahi with Sweet Onions and Garlic
From Fish 4 Fun

Note: This recipe also good for tuna, sea bass, mackerel, or halibut.

1 1/2 pounds mahi mahi, sliced 3/4-inch thick (4 servings)
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, (fresh is best)
1/4 teaspoon salt
1/4 teaspoon pepper

Peel and slice the onion and garlic cloves as thinly as possible. Heat the oil and butter in heavy skillet. When the butter bubbles, add the onions and garlic. Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown. Watch mixture to avoid burning. When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.

While onions are cooking, heat a grill to medium-high. Brush both sides of the mahi mahi fillets with olive oil. Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side.

Flip fish and cook for 5 minutes longer. Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.)

Serve fillet topped with the onion and garlic mixture. Makes 4 servings.

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Off to Market: Indoor Grills

YumSugar — Wed, 16 Jul 2008 05:30:30 -0700

Summer is all about grilling. But if you live in an apartment with limited space like I do, there isn't always room to grill outside. To bring the grilling inside, I'm looking for an indoor grill. Wanna help? Look for electric, indoor grills (like this powerful All-Clad Indoor Electric Grill by Williams-Sonoma) in any color, shape, or size. Bookmark everything you find in the Yum Market on TeamSugar with the keyword tag, Indoor Grills. Thanks for your help and happy hunting!

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

Find out where I like to shop online for food and entertaining accessories when you read more

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

YumSugar Gift Guide: The Grill Master

partysugar — Mon, 10 Dec 2007 10:13:19 -0800

This Christmas season, give the grill master in your life a barbecue-related gift. He probably already has a grill, but what about a bbq pit? Or a portable grill? Or a grill pan for grilling indoors?

If he has every type of grill imaginable, give him the accessories that go with it. I'm planning on getting this lighted barbecue-thermometer fork for my bbq king. It's a digital thermometer that shows the temperature of probed meat or fish in just three seconds. A built-in flashlight makes it easy to read in the dark.

For more great grilling gifts, scroll through below.

3-in-1 Grill Brush ($7.95)	Stainless Steel Flexi Grill Basket ($24.95)
Lighted Barbeque Thermometer Fork ($29.95)	Weber Charcoal Go-Anywhere Grill : Target ($44.99)
Grill Pan ($99.95)	Family Reunion BBQ Pit - NapaStyle ($295.00 - $450.00)

Must Make: Triple Decker Italian Cheese Sandwich

partysugar — Thu, 22 Oct 2009 09:00:44 -0700

When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them. Eventually, I learned that boys ate them too, but at that point, I was so smitten by the classic combination of cheese and bread that I didn't care. My latest favorite "girl" cheese sandwich is actually a baked cheese sandwich. With its three cheeses (fontina, provolone, and parmesan), triple decker, and slow roasted tomatoes, it's far more gourmet than anything I devoured as a child. However, it still is everything a classic grilled cheese should be: nostalgic, comforting, and sublimely scrumptious. To savor every bite of this sandwich yourself, get the recipe now.

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.