Summertime and the grilling is easy. Keep the heat out of the house - use your backyard grill this summer. Here are two quick and easy recipes sure to please the most discerning palate.
Grilled Salmon
4 salmon filets, skinned
1 tsp lemmon pepper
2 tsps Kosher or Sea salt
3 tbl spoons lime juice
3 tbl spoons cooking oil
Heat grill to medium. Brush fish with oil, sprinkle with lemmon pepper and salt, drizzle with lime juice. Grill for 6-7 minutes per side until meat is flaky.
Charred Corn Salsa
6 ears fresh corn, husked
1 red onion, cut in half lengthwise and thin sliced
1 cup diced tomatoes
1 cup loose shredded basil leaves
1 tsp dried thyme
1/4 tsp black pepper
1/2 tsp salt
1/3 cup lime juice
1/3 cup olive oil
Coat corn with oil. Cook on medium grill turning often for 12-15 minutes until charred and kernels are soft. Allow to cool and slice kernels from cob. In a bowl, add corn, sliced red onion, diced tomatoes, basil, thyme, salt, pepper and lime juice. Mix thoroughly. Can be made ahead of time. Cook corn before Salmon.
Grilled salmon, Charred Corn Salad, a cold beer or beverage of your choice - sit back, eat and enjoy.
Recipes by Chef Jim Gurley, aka JE Gurley
Thursday, June 28, 2012
Monday, June 18, 2012
Slow Grilled BBQ Chicken and Grilled Veggie Salad
Summer is for grilling, on the beach, at the lake or in the backyard. This recipe is quick and easy and a crowd pleaser, low-fat and delicious.
Grilled BBQ Chicken
4 chicken breasts, with skin and breast bone
1 red onion, sliced
2 yellow squash, sliced
2 zucchini, sliced
2 cucumber, peeled, 1/4 inch slices
2 tomatoes, sliced
1/4 cup Italian dressing
1/2 cup BBQ sauce (Your favorite)
salt
black pepper
1/4tsp BBQ powder
1/4 tsp onion powder
1/4 tsp garlic powder
Place dry marinade of BBQ powder, onion powder, garlic powder, a pinch each of salt and black pepper in a large plastic bag. Place chicken in bag and shake until covered. Place chicken skin side down on a medium pre-heated grill (325 degrees) away from direct heat. Cook slowly for 20 minutes. Bast with BBQ sauce and turn. Bast skin side and cook 10 more minutes. Just before removing, bast a second time.
While chicken cooks, take vegetables, salt pepper and Italian dressing and place in plastic bag. Shake and cover veggies thoroughly. Place on low-heat side of grill, Cook 6-7 minutes per side. Set aside to cool.
Remove chicken from grill. While it sits to redistribute juices, dice vegetables and mix into a salad. Serve with chicken. Rice or baked potato is a good starch.
Cooking chicken slowly allows BBQ sauce to penetrate meat without forcing natural juices out.
Grilled BBQ Chicken
4 chicken breasts, with skin and breast bone
1 red onion, sliced
2 yellow squash, sliced
2 zucchini, sliced
2 cucumber, peeled, 1/4 inch slices
2 tomatoes, sliced
1/4 cup Italian dressing
1/2 cup BBQ sauce (Your favorite)
salt
black pepper
1/4tsp BBQ powder
1/4 tsp onion powder
1/4 tsp garlic powder
Place dry marinade of BBQ powder, onion powder, garlic powder, a pinch each of salt and black pepper in a large plastic bag. Place chicken in bag and shake until covered. Place chicken skin side down on a medium pre-heated grill (325 degrees) away from direct heat. Cook slowly for 20 minutes. Bast with BBQ sauce and turn. Bast skin side and cook 10 more minutes. Just before removing, bast a second time.
While chicken cooks, take vegetables, salt pepper and Italian dressing and place in plastic bag. Shake and cover veggies thoroughly. Place on low-heat side of grill, Cook 6-7 minutes per side. Set aside to cool.
Remove chicken from grill. While it sits to redistribute juices, dice vegetables and mix into a salad. Serve with chicken. Rice or baked potato is a good starch.
Cooking chicken slowly allows BBQ sauce to penetrate meat without forcing natural juices out.
Wednesday, June 6, 2012
Slow Cooker Chicken Stew
Chicken soup is good for the soul, while stew is a rich, hearty meal. This dish combines both for a heart healthy, delicious meal.
Slow Cooker Chicken Stew
1 Pkg. boneless chicken thighs
2 carrots, sliced in 2 inch chunks.
1 large potato, skin on (washed) sliced into large 1 inch cubes
2 stalks celery, chopped into 1/2 inch pieces
1/2 white onion, diced into 1 inch pieces.
1/2 cup frozen English peas
1 cup chicken stock
Cornstarch slurry with 3/4 Tbl. spoon cornstarch and just enough water to make a slurry
1/2 tsp. oregano
1/2 tsp. thyme
salt/pepper
2-3 dashes hot sauce
In a crock pot, add chicken and vegetables except for peas. Cover and cook on high for 4 hours. Add peas and chicken stock. Cook 1 1/2 to 2 hours longer until chicken breaks apart easily. Season with oregano, thyme, 2-3 dashes hot sauce, salt/pepper to taste. Slowly add cornstarch slurry to thicken stock. Use spoon to break chicken into smaller pieces.
Eats like a hearty stew, tastes like mom's chicken soup.
Slow Cooker Chicken Stew
1 Pkg. boneless chicken thighs
2 carrots, sliced in 2 inch chunks.
1 large potato, skin on (washed) sliced into large 1 inch cubes
2 stalks celery, chopped into 1/2 inch pieces
1/2 white onion, diced into 1 inch pieces.
1/2 cup frozen English peas
1 cup chicken stock
Cornstarch slurry with 3/4 Tbl. spoon cornstarch and just enough water to make a slurry
1/2 tsp. oregano
1/2 tsp. thyme
salt/pepper
2-3 dashes hot sauce
In a crock pot, add chicken and vegetables except for peas. Cover and cook on high for 4 hours. Add peas and chicken stock. Cook 1 1/2 to 2 hours longer until chicken breaks apart easily. Season with oregano, thyme, 2-3 dashes hot sauce, salt/pepper to taste. Slowly add cornstarch slurry to thicken stock. Use spoon to break chicken into smaller pieces.
Eats like a hearty stew, tastes like mom's chicken soup.
Monday, May 21, 2012
Grilled Mongolian Pork Chops
Summer is upon us. Time to break out the backyard grill and do some cooking. Forget burgers and hot dogs. Shoot for something different.
Grilled Mongolian Pork Chops with Grilled Veggies
4 thick-cut pork chops
1/2 cup Hoisin sauce
4-5 garlic cloves minced
2 tbl spoons Soy sauce
1 tbl spoon freshly grated ginger
2 tbl spoons rice wine vinegar
2 tbl spoons sugar
2 tsps hot sauce or 1/2 tsp. red pepper flakes (More if like like heat)
1/2 tsp black or white pepper
Mix all ingredients thoroughly. Bring to a boil to melt sugar. Let cool for 30 minutes. Place chops in a Ziploc bag, add marinate and place in refrigerator overnight. (At least a few hours)
Heat grill to high, wipe down with oiled rag, and place chops on grill. Cook 4 minutes per side, then place on indirect med. heat (Higher rack or to the side) for 15 minutes until done.
Grilled Veggies
1 bunch asparagus
2-4 Heirloom or any variety tomato, thick sliced.
Brush lightly with Italian dressing and place on high grill. Sprinkle with Kosher or Sea salt and black pepper. For asparagus, cook 2-3 minutes per side.
For tomatoes, when skin begins to wrinkle around the edges, turn once for 1 minute. Longer and it might get mushy.
Spicy Mongolian Pork Chops with grilled veggies makes a great meal.
Grilled Mongolian Pork Chops with Grilled Veggies
4 thick-cut pork chops
1/2 cup Hoisin sauce
4-5 garlic cloves minced
2 tbl spoons Soy sauce
1 tbl spoon freshly grated ginger
2 tbl spoons rice wine vinegar
2 tbl spoons sugar
2 tsps hot sauce or 1/2 tsp. red pepper flakes (More if like like heat)
1/2 tsp black or white pepper
Mix all ingredients thoroughly. Bring to a boil to melt sugar. Let cool for 30 minutes. Place chops in a Ziploc bag, add marinate and place in refrigerator overnight. (At least a few hours)
Heat grill to high, wipe down with oiled rag, and place chops on grill. Cook 4 minutes per side, then place on indirect med. heat (Higher rack or to the side) for 15 minutes until done.
Grilled Veggies
1 bunch asparagus
2-4 Heirloom or any variety tomato, thick sliced.
Brush lightly with Italian dressing and place on high grill. Sprinkle with Kosher or Sea salt and black pepper. For asparagus, cook 2-3 minutes per side.
For tomatoes, when skin begins to wrinkle around the edges, turn once for 1 minute. Longer and it might get mushy.
Spicy Mongolian Pork Chops with grilled veggies makes a great meal.
Tuesday, May 8, 2012
Halibut Picatta with Mushroom Risotto
If, like me, you love seafood and love Italian food, this dish hits both head on.
Halibut Picatta with Mushroom Risotto
1 garlic clove, minced
1/2 cup white wine
3 tbl spoons lemon juice
2 tbl spoons capers, drained
1 1/2 # halibut
olive oil
salt/pepper
For the sauce. In a saute pan at med. heat, add tbl spoon olive oil and garlic. Cook until translucent, about 2 minutes. Add wine, capers and lemon juice. bring to a boil and reduce to 1/2 cup. Keep warm.
In saute pan, heat 2 tbl spoons olive oil on med. high heat. Salt and pepper both sides halibut. Saute both sides in oil 2 minutes per side. Place pan and fish in preheated 375 degree oven for 8 minutes. Fish should be slightly spongy and flaky when done.
Risotto.
1 Vidalia onion diced
2 portobello mushrooms, sliced
1 cup sliced shitake mushrooms
chicken stock as needed
2 cloves garlic, minced
2 tbl spoons olive oil
1 large pat butter
2 cups risotto
1/4 cup Parmesan cheese
1/4 cup chopped fresh herbs (basil, tarragon, Italian parsley)
In large heavy pot, heat oil. Saute onion until clear, 3 minutes. Add garlic and butter. Cook another minute or so. Add risotto. Stir and cook until grains are well coated. Add mushrooms. Add 1/4 cup stock and stir constantly until almost dry. Continue to add stock and stir to avoid sticking fro 20 minutes. Risotto should be creamy. Add cheese and salt and pepper to taste. Add fresh herbs.
You can prepare fish while cooking risotto but watch the risotto carefully. Do not let it get dry or it will stick and burn. This makes a wonderful Italian dish.
Halibut Picatta with Mushroom Risotto
1 garlic clove, minced
1/2 cup white wine
3 tbl spoons lemon juice
2 tbl spoons capers, drained
1 1/2 # halibut
olive oil
salt/pepper
For the sauce. In a saute pan at med. heat, add tbl spoon olive oil and garlic. Cook until translucent, about 2 minutes. Add wine, capers and lemon juice. bring to a boil and reduce to 1/2 cup. Keep warm.
In saute pan, heat 2 tbl spoons olive oil on med. high heat. Salt and pepper both sides halibut. Saute both sides in oil 2 minutes per side. Place pan and fish in preheated 375 degree oven for 8 minutes. Fish should be slightly spongy and flaky when done.
Risotto.
1 Vidalia onion diced
2 portobello mushrooms, sliced
1 cup sliced shitake mushrooms
chicken stock as needed
2 cloves garlic, minced
2 tbl spoons olive oil
1 large pat butter
2 cups risotto
1/4 cup Parmesan cheese
1/4 cup chopped fresh herbs (basil, tarragon, Italian parsley)
In large heavy pot, heat oil. Saute onion until clear, 3 minutes. Add garlic and butter. Cook another minute or so. Add risotto. Stir and cook until grains are well coated. Add mushrooms. Add 1/4 cup stock and stir constantly until almost dry. Continue to add stock and stir to avoid sticking fro 20 minutes. Risotto should be creamy. Add cheese and salt and pepper to taste. Add fresh herbs.
You can prepare fish while cooking risotto but watch the risotto carefully. Do not let it get dry or it will stick and burn. This makes a wonderful Italian dish.
Tuesday, April 24, 2012
Slow Cooker Mediterranean Chicken
Easy is good. Delicious and easy is better. Mediterranean Chicken will satisfy everyone.
1 whole onion, sliced
2 carrots, diced
2 potatoes, peeled and diced
1/2 tsp grated ginger
2 cloves garlic, minced
1 can Garbanzo beans, drained
1 can chopped tomatoes with juice
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/2 tsp Kosher or sea salt
1/2 tsp cayenne pepper
1/2 tsp curry powder (Optional)
4 boneless chicken breast or thighs
In a covered crock pot, add chicken and first 6 ingredients. Combine spices and add to crock pot, then add tomatoes. Cook on low for 8-9 hours or high for 4 1/2 hours until chicken falls off the bone.
Serve over Basmati rice.
1 whole onion, sliced
2 carrots, diced
2 potatoes, peeled and diced
1/2 tsp grated ginger
2 cloves garlic, minced
1 can Garbanzo beans, drained
1 can chopped tomatoes with juice
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/2 tsp Kosher or sea salt
1/2 tsp cayenne pepper
1/2 tsp curry powder (Optional)
4 boneless chicken breast or thighs
In a covered crock pot, add chicken and first 6 ingredients. Combine spices and add to crock pot, then add tomatoes. Cook on low for 8-9 hours or high for 4 1/2 hours until chicken falls off the bone.
Serve over Basmati rice.
Thursday, April 5, 2012
Savory Slow Cooker Beef Ragout
Sometimes finding time to prepare and cook a meal is difficult. Slow cooker ssolve this problem by allowing you to prepare a meal, let it cook for hours and serve it when needed. Today's savory beef ragout is wholesome and delicious.
Savory Slow Cooker Beef Ragout
1/2 cup flour
1/4 tsp cayenne pepper (Double if you like heat)
1/4 tsp black pepper (Fresh ground is best)
1/2 tsp salt
1/4 tsp cumin powder
1# lean beef, cubed
2 tbl olive oil
2 carrots, peeled and sliced
2 stalks celery, sliced
2 large potatoes, peeled and diced
1/2 white onion diced
4 garlic cloves, minced
1# mushrooms, any type (Porcini and morel are heartier)
1 cup, peeled and diced tomatoes
1 can(8oz) tomatoes sauce
4 cups beef broth
2 tbl chopped fresh basil
1 tbl chopped fresh thyme
1 tbl chopped fresh oregano (If dried herbs are used, halve amounts)
Optional: 1/2 cup red wine
Place seasoned flour in plastic baggy. Add beef in small amounts and shake until coated. Set aside until all beef is coated. Add 2 tbl olive oil to skillet over medium heat. Sear beef until brown. Deglaze with wine or some of the beef broth to get all the flavor. Add to slow cooker.
Add vegetables, beef broth, wine, tomato sauce and herbs to cooker. Canned veggies can be substituted but remember canned goods are saltier. Discard liquid in cans. Set cooker on high and cook about 6 hours until tender and sauce is thickened. Serve as a stew or over a bed of rice. Savory, hearty and delicious - a real winner. Your family will love it.
Savory Slow Cooker Beef Ragout
1/2 cup flour
1/4 tsp cayenne pepper (Double if you like heat)
1/4 tsp black pepper (Fresh ground is best)
1/2 tsp salt
1/4 tsp cumin powder
1# lean beef, cubed
2 tbl olive oil
2 carrots, peeled and sliced
2 stalks celery, sliced
2 large potatoes, peeled and diced
1/2 white onion diced
4 garlic cloves, minced
1# mushrooms, any type (Porcini and morel are heartier)
1 cup, peeled and diced tomatoes
1 can(8oz) tomatoes sauce
4 cups beef broth
2 tbl chopped fresh basil
1 tbl chopped fresh thyme
1 tbl chopped fresh oregano (If dried herbs are used, halve amounts)
Optional: 1/2 cup red wine
Place seasoned flour in plastic baggy. Add beef in small amounts and shake until coated. Set aside until all beef is coated. Add 2 tbl olive oil to skillet over medium heat. Sear beef until brown. Deglaze with wine or some of the beef broth to get all the flavor. Add to slow cooker.
Add vegetables, beef broth, wine, tomato sauce and herbs to cooker. Canned veggies can be substituted but remember canned goods are saltier. Discard liquid in cans. Set cooker on high and cook about 6 hours until tender and sauce is thickened. Serve as a stew or over a bed of rice. Savory, hearty and delicious - a real winner. Your family will love it.
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