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Marinated Portabello 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 portabello 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
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.
Serves 6
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Weber Smoked Prime Rib
| 1 tablespoon chopped garlic |
1.5 tablespoons kosher salt |
| 2 tablespoons chopped fresh basil |
1 tablespoon freshly ground pepper |
| 2 tablespoons chopped fresh rosemary |
1 3-bone beef standing rib roast |
| 2 tablespoons chopped fresh oregano |
Hickory chunks (for charcoal grills) or chips (for gas grills) soaked in water for 30 minutes |
| 2 tablespoons chopped fresh parsley |
Cheesecloth |
| 4 tablespoons olive oil |
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In a small bowl, combine the garlic, herbs, oil, salt and pepper to make a paste. Rub the roast with the herb mixture, pressing it into the meat and coating the surface evenly. Wrap the roast with a single layer of cheesecloth.
Prepare the grill for smoke cooking. For charcoal grills, shake the excess water from the hickory chunks, then place them directly onto the coals, For gas grills, follow the grills' instructions for using wood chips. Grill the roast over Indirect Medium heat until a meat thermometer inserted into the center of the roast (but not touching bone) registers 140 degrees Fahrenheit (60 degrees centigrade) for medium rare.
Remove the roast from the grill, loosely cover it with aluminum foil, and allow it to rest for 15 to 20 minutes before carving, during which time the internal temperature will rise 5 to 10 degrees. Makes 6 servings. |
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Steak with Green Peppercorns
| 1 teaspoon each butter and oil |
1/3 cup each dry white wine and whipping cream |
| 1/4 cup brandy |
1 tablespoon Dijon-style mustard |
| 1/2 cup minced green or red onions |
1 tablespoon chopped fresh or 1/2 teaspoon dried tarragon |
| 2 to 3 tablespoons green peppercorns, rinsed |
1 top round, sirloin, or flank steak (1 1/2 lbs) |
This one usually confuses the guest when you break out a frying pan to cook a steak on the grill. Use a heavy duty cast iron frying pan and allow it to get good and hot. Place the steak in the hot pan. This does a great job of searing in all the juices. Sear on both sides (about 2 to 4 minutes per side for rare meat). Add butter and oil after you flip to the second side. Add brandy to pan, heat and ignite, shaking until flames die. Remove meat to carving board or other part of grill if you wish to cook it longer. Add remaining ingredients to pan plus salt and pepper to taste. Reduce sauce until shiny bubbles form. While sauce cooks, slice meat diagonally (across the grain for flank steak). To serve, top steak with sauce. |
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Orange-Fennel Shrimp over Watercress
Marinade
Grated zest of 2 oranges
1/2 cup fresh orange juice
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 teaspoon ground fennel
1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1-1/2 pounds large shrimp (21/30 count), peeled and deveined, tails left on
2 cups fresh watercress leaves and tender stems
1. In a medium bowl mix the marinade ingredients. Set aside 1/2 cup of the marinade to use as a dressing for the salad.
2. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, lay the bag flat on a plate, and refrigerate for 1 hour.
3. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat the grill pan.
4. Drain the shrimp in a sieve. Discard the marinade. Spread the shrimp in a single layer on the grill pan and cook over direct high heat, with the lid closed as much as possible, until the shrimp are slightly firm on the surface and completely opaque in the centers, 2 to 4 minutes, shaking the pan once or twice and turning the shrimp over for even cooking. Carefully remove the pan from the grill and rest it on a sheet pan. Transfer the shrimp to a large bowl to stop the cooking.
5. Add the watercress to the shrimp in the large bowl. Spoon the reserved 1/2 cup of dressing over the watercress and shrimp (you may not need all of it). Toss to coat the ingredients evenly. Serve right away.
Serves 4
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Skillet Blueberry Cobbler
2 tablespoons unsalted butter, softened
4 cups fresh or thawed frozen blueberries, divided
1/2 cup granulated sugar, divided
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon grated nutmeg
1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped (optional)
1. In a nonstick, ovenproof 10-inch skillet over medium heat, melt the butter. Add 2 cups of the blueberries with 1/4 cup of the sugar, stirring frequently until the mixture has the consistency of jam, about 10 minutes. Remove from the heat. Add the remaining 2 cups of blueberries, the remaining 1/4 cup sugar, the flour, lemon zest, lemon juice, and nutmeg to the cooked berries and stir to combine. Make sure all of the whole berries are evenly coated.
2. In a large mixing bowl sift the flour, sugar, baking powder, salt, and cinnamon. Combine the melted butter, milk, and vanilla and add to the dry ingredients. Continue to mix until well combined, scraping down the sides once. There may still be some lumps. Drop the batter over the fruit in large spoonfuls starting in the middle and working out to the sides, leaving a 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.
3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
4. Brush the cooking grates clean. Cook the cobbler over indirect medium heat, with the lid closed, for 20 minutes. For even cooking, carefully rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake, with the lid closed, until a skewer inserted into the center of the crust comes out clean, 25 to 30 minutes more. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature and top with vanilla ice cream or whipped cream, if desired.
Makes 6 to 8 servings
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