Grilling Addiction

Last week “Charleston” bought a grill for my apartment and I think he is addicted! It’s fabulous! All I have to do is put some sort of food in the fridge and by 7:30 every night it is seasoned and grilled up to perfection. In the past week we have had BBQ chicken, fillet, mahi mahi, veggie kabobs, turkey burgers, Italian chicken…it is awesome and the best thing…very little clean up!

This morning as I was browsing the Internet I found some really amazing looking “grill” recipes! I can assure you that the ingredients to these concoctions (as well as the recipe posted on the fridge) will make it into my kitchen in hopes that my sweet boyfriend will whip them up in the next couple nights :)

**The picture above is NOT my grill. It is exactly that make and model (Weber Genesis) EXCEPT the top part is NC State RED!**

Grilled Portobello Mushrooms with Asiago

Marinade
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried crushed rosemary
Kosher salt
Ground black pepper

6 large portobello mushrooms, each 5 to 6 inches in diameter
3/4 cup fresh bread crumbs
1 tablespoon finely chopped fresh Italian parsley leaves
1-1/2 cups grated Asiago cheese

Directions
1. In a small bowl whisk the marinade ingredients, including 1/2 teaspoon pepper and 1/4 teaspoon salt.

2. Wipe the mushrooms clean with a damp cloth or paper towel.Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again with the marinade. Let marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. In a small bowl combine the bread crumbs with the parsley.5. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add 1/4 cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During the last minute of cooking, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, season with salt and pepper, and serve immediately.

Halibut Fillets with Bombay Tomato Sauce

Sauce Ingredients
3 tablespoons peanut oil
1 medium yellow onion, halved and thinly sliced
1 tablespoon minced garlic
2 teaspoons peeled, finely grated fresh ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1 large can (28 ounces) peeled, chopped tomatoes with juice
3/4 cup unsweetened coconut milk, stirred

Other Ingredients
1/4 cup peanut oil
1 teaspoon peeled, finely grated fresh ginger
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
4 halibut fillets, each 6 to 8 ounces and about 1 inch thick
2 tablespoons torn fresh basil leaves (optional)

Directions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F) on one side and high heat (450° to 550°F) on the other side.

2. Brush the cooking grates clean. In a 12-inch cast-iron skillet over direct medium heat, warm the oil. Add the onion and cook until it softens and begins to brown, about 5 minutes, stirring often. Add the garlic, ginger, coriander, paprika, turmeric, salt, and cayenne. Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add the tomatoes and coconut milk. Taste and adjust the seasoning, if needed. Allow the sauce to simmer for about 5 minutes while you prepare the halibut.

3. In a small bowl mix the oil, ginger, salt, pepper, and turmeric. Generously brush the halibut on both sides with the oil mixture.

4. Grill the fillets over direct high heat, with the lid closed, until they release easily from the cooking grate, 4 to 5 minutes, without turning. Lift the fillets, one at a time, with a wide spatula and turn them over into the pan with the sauce, so that the grilled side is facing up. Nestle the fillets into the sauce, close the lid, and let the fillets cook over direct medium heat until they just begin to flake when you poke them with the tip of a knife, 3 to 5 minutes.

5. Remove the skillet from the grill. Scatter the basil on top. Serve warm.

Tuscan Shrimp Salad With Toast Points

Ingredients
2 tablespoon low fat balsamic vinaigrette salad dressing
1/4 cup each chopped fresh parsley and basil each chopped fresh parsley and basil
1 teaspoon minced garlic
4 ounce thawed frozen cooked deveined medium shrimp (about 12) ( OR ...FRESH GRILLED SHRIMP!)
1/2 cup chopped plum tomato
2 cup mixed salad greens
2 slice Pepperidge Farm® Whole Grain 15 Grain Bread , toasted and cut diagonally into quarters

Directions
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.

Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.