Recipes to Switch Up Your Grilling Routine

Recipes to switch up your grilling routine this summer with Chalk Point Kitchen Executive Chef Joe Isidori

 

 

Spicy Tuna Sashimi Burger

 

5oz Yellowfin Tuna loin

2T spicy mayo

½ avocado, sliced lengthwise

2.5oz package radish sprouts

4 rings pickled red onions

Togarashi to taste

Salt and pepper to taste

1 Martin's potato roll

Extra virgin olive oil

 

For Spicy mayo

 

1T Sriracha

1c Japanese mayo

 

Mix together in a small bowl.

 

For pickled red onions

 

1 red onion, sliced into rings

1.5c water

.5c cider vinegar

1pc clove

1pc star anise

¼ stick cinnamon

 

Bring water and vinegar to a boil. Place onions and dry spices into a mason jar. Pour heated vinegar solution over the onions and dry spices. Steep 45min then cool. Best if used the next day.

 

For Tuna

 

Season tuna loin with salt, pepper and togarashi. Apply olive oil on both sides and place on heated grill.

Grill both sides for approximately 2.5 minutes. Remove and rest. Slice tuna against the grain into thin strips.

 

For assembly

 

Lightly toast Martin's potato roll. Arrange sliced tuna on the roll. Apply spicy mayonnaise and top with pickled red onion, sliced avocado and radish sprouts. Enjoy!

 

 

 

Heirloom Tomato Salad

 

1lg Heirloom tomato, cut into large 1.5” pieces

¼c zinfandel vinegar

¼ extra virgin olive oil

4lg basil leaves, torn

Salt and pepper to taste

Buttermilk dressing

 

For Buttermilk dressing

 

1c Japanese mayonnaise

½c buttermilk

¼c sour cream

1 t garlic powder

1 t onion powder

1 t dijon

½c dill chopped finely

1T apple cider vinegar

1T lemon zest

Salt and pepper to taste

 

Combine all ingredients in a medium size bowl.

 

For assembly

 

Apply a small pool of buttermilk dressing on a plate. Dress cut heirloom tomatoes with vinegar, extra virgin olive oil, salt and pepper in a large bowl. With a slotted spoon, place marinated tomatoes on the dressing. Garnish with torn basil.

 

 

Grilled Zucchini

 

1lg zucchini, sliced lengthwise into just under ½ inch strips

½c garlic aioli

1 sprig picked parsley

¼c chopped katamala olives

1 t ground coriander

Extra virgin olive oil

Sea salt and pepper to taste

 

For garlic aioli

 

6 cloves of garlic

1c Japanese mayonnaise

 

Roast garlic at 400F for 45 minutes or until meltingly soft. In a blender, place roasted garlic and mayonnaise and blend until combined.

 

For Zucchini

 

Season zucchini with sea salt, pepper and coriander. Place on heated grill and cook on one side rotating to form two hash marks. Approximately 3 minutes.

 

For assembly

 

Place grilled zucchini on a plate in a single layer spread out. Spoon garlic aioli on top. Sprinkle chopped olives. Garnish with picked parsley.

 

 

 

Shrimp Salad

 

3 Mexican Gulf white shrimp (U12), poached and chopped

½c lemon aioli

1 t chopped tarragon

15pc capers

1 t ground coriander

Extra virgin olive oil

Salt and pepper

1 pint court bouillon

 

For Lemon aioli

 

½c Japanese mayonnaise

1 t lemon zest

1 t lemon segments

 

Zest one lemon. Then trim zested lemon. Remove segments with a knife and remove seeds. In a blender put mayonnaise, zest, segments and blend till combined.

 

For Shrimp and Court Bouillon

 

1 ½c water

½c white wine

1 lemon juiced

1 onion, chopped

½ celery, chopped

1 garlic clove

1 t black peppercorns

1 sprig of thyme

1 bay leaf

 

Combine all ingredients in a pot and bring to a boil. Drop to a simmer and add shrimp. Poach for about 5 minutes until just cooked. Remove and shock in an ice bath until cool. Peel and chop.

 

Assembly

 

In a large bowl, mix shrimp, lemon aioli, tarragon and capers. Season with salt, pepper and coriander. Spoon onto a plate and enjoy with your favorite chips.   

 

 

 

Strawberries and Cream

 

1 pint fresh strawberries, husked and quartered

2 leaves basil, torn

½c confectioner's sugar

1c heavy cream

1 vanilla bean, split in two

 

For strawberries

 

Macerate strawberries with ¼c confectioner's sugar and half vanilla bean scrapped. Let sit for 30 minutes.

 

For whipped cream

 

Combine cream, ¼c confectioner's sugar and remaining half of vanilla bean scrapped. Whip until soft to medium peaks.

 

For assembly

 

Spoon macerated strawberries in a small serving bowl. Top with whipped cream. Garnish with basil.

 

 

 

 

 

 

 

 

Italian Summer Cooking with Executive Chef Andrea Montobillo of Asellina

Roasted Branzino in Aquapazza

ingredients

portion

u/m

Branzino filet

4.4

oz

Ciabatta Bread

1ea  2”

slice

Capers

0.1

oz

Taggiasca olives

0.1

oz

Cherry tomatoes

1.2

oz

Thyme

0.1

oz

Rosemary

0.1

oz

Lemon zest

0.01

oz

Fish stock

1/4

cup

Tomato sauce

1/6

cup

Parsley

0.1

oz

Salt

0.1

oz

Pepper

0.1

oz

Evoo

1

oz

Garlic

0.1

oz

Leeks

0.5

oz

White wine

.1/4

cup

 

Season a 2 inch slice of Ciabatta bread with extra virgin olive oil salt pepper and place in the preheated oven  at 350 degree until is golden and toasted

In a medium size sauté pan add olive oil one clove of crushed garlic a spring of rosemary and tyme.

When the oil is hot add the filet of Branzino (previously seasoned with salt and pepper) with the skin down.

When the branzino has a nice crust flip the filet and place it into an oven pan and roast in the oven.

In the same pan add capers, olives, parsley, cherry tomatoes, leeks. Cook for 30 second and deglaze with white wine.

Add the fish stock and the tomato sauce. And cook for couple of minutes.

At this point the branzino will be done.

Place the toasted bread in the middle of a shallow bowl, poor the Aquapazza sauce on top of the bread.

Place the branzino on the top of the bread and finish with olive oil and lemon zest

 

Pizza Estiva

Arugola

0.5

oz

Burrata

5

oz

Heirloom tomatoes

1

ea

Extra virgin olive oil

1

oz

Pizza dough

10

oz

Salt and pepper

to taste

 

 

Start charcoal fire or preheat gas grill to medium-high heat.

Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.

Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

Place the sliced heirloom tomatoes in the middle of the crust season with extra virgin olive oil. Place the burrata on the top, add the arugula and season with extra virgin olive oil and Vincotto vinegar, salt and pepper.

Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned. Remove from grill and serve immediately

 

 

 

Pizza Dough

Caputo flour 

5

lb

fresh yeast

0.3

oz

salt

1

oz

water

3.2

lb

Combine the flour, salt in the bowl. Dissolve the yeast into the warm water. Combine the flour and the yeast/water  In a stand mixer beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 10 oz balls. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Bresaola Salad

Arugola

1.5

oz

Shaved baby fennel

0.8

oz

pecorino

0.5

oz

Bresaola

2

oz

lemon

.1/2

ea

Olive Oil

0.1

oz

Salt and pepper

to taste

 

 

Slice the Bresaola very thin and place in the middle of a flat plate.

Season with salt pepper, extra virgin olive oil and lemon.

In bowl season the Arugola and the shaved baby fennel with salt pepper, extra virgin olive oil and lemon.

Place the Arugola on top of the sliced bresaola and finish with shaved pecorino cheese

Recipes From Friday's Cooking Segment with Chef Scott Leibfried

Carolina BBQ Chicken

  • Grilled chicken breast
  • Roasted tomatoes
  • Onions and peppers
  • Sweet corn
  • Baby kale
  • Scallions
  • Red quinoa
  • Cilantro

BBQ Sauce

  • Mustard of choice
  • Vinegar
  • Agave
  • Onions
  • Garlic

Saute the quinoa, roasted onions and peppers, sweet corn and baby kale over a medium heat.

Grill the chicken at the same time.

Move the sauteed ingredients into a large bowl and top it with the sliced grilled chicken.

Add the homemade Carolina BBQ sauce on top.

Add green onion and cilantro for garnish.

Balkan Burger

  • Spiced chicken burger
  • Fennel cabbage slaw
  • Sliced tomato
  • Roasted red pepper spread
  • Cucumber mint yogurt

Fennel Cabbage Slaw

  • Shaved cabbage
  • Shaved fennel
  • Shredded carrots
  • Jalapeno
  • Rice wine vinegar

To Assemble:

Heat the chicken burger

Heat the 100% whole wheat laffa(pocketless pita)

Spread roasted red pepper spread on half of the laffa

Spread cucumber mint yogurt on the other half

Finish with sliced tomatoes and jalapeno slaw

Serve with a side of pickles

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Healthy Grilling Recipes for Summer

Grilled chicken skewers - with tropical fruit rather than just veg.

Mango, papaya, onions, bell peppers.

Marinade and dressing

  • ½ cup carrot juice
  • ½ cup ginger juice
  • ¼ cup miso paste
  • ½ cup rice vinegar
  • 1 cup blended oil

Combine all but the oil in a blender.

Drizzle oil to emulsify.

Grilled asparagus

chili lime salt – combination of dried lime zest, chili powder, and sea salt.

Citrus Gremolata

  • 1 cup chopped parsley
  • 1 T chopped thyme
  • 2 T chopped capers
  • 1 T lemon zest
  • Juice of 1 ½ lemons
  • 1 cup evoo

Combine ingredients.

Summer grilled Mexican corn

  • Sriracha mayo
  • Cotija cheese
  • Cilantro
  • Chili powder

Tomato watermelon salad - serves 6-8

  • 2# seedless watermelon, cleaned and cut 2” thick – season with salt pepper and olive oil as a steak for grilling
  • 3 heads of radicchio cut into 1/8ths, marinated in the dressing and grilled
  • 24 baby heirloom or multi-colored vine ripe tomatoes, cut into 2-inch wedges

Dressing:

  • ¼ cup fresh ginger juice
  • ½ cup aged balsamic vinegar
  • 1 cup extra virgin olive oil

For the platter:

Arrange the grilled items on a large platter or in a large bowl, drizzle the dressing and top with

  • ¼ cup mint, roughly chopped
  • 2 cups baby arugula
  • 1 cup thin sliced spring onions, or scallions
  • 2 cups crumbled feta cheese

Drizzle more dressing and season with sea salt & freshly ground black pepper

 

Steak – chili rub.

Chili Rub 

  • ½ cup Smoked Paprika
  • ¾ cup Guajillo chili powder
  • ¾ cup New Mexico Chili Powder
  • ¼ cup Ancho Chili Powder
  • 1/8 cup Ground Coriander
  • 1/8 cup   Ground Cumin
  • 1/3 cup   Kosher Salt

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Top 25 Oddball Interview Questions for 2014

Job candidates must be prepared for anything during an interview. Glassdoor has combed through tens of thousands of interview questions shared by job candidates over the past year to compile its annual list of the Top 25 Oddball Interview Questions.

 

Top Fish Oil Supplements

CHOOSE SAFER, MORE EFFECTIVE FISH OIL PRODUCTS:  https://labdoor.com/c/fish-oil

LabDoor analyzed 30 best-selling fish oil supplements in the United States, measuring total omega-3 content, EPA and DHA quantities, vitamin D and CLA amounts, methylmercury concentration, and total oxidation values.

21/30 products demonstrated omega-3 levels that varied by over 10% off their label claims, 15 of which recorded a 25% variance between actual versus claimed content. EPA + DHA content also showed significant ingredient variance, ranging from -50.7% to +90.2% versus its stated label claims.

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User's Guide to Shopping: The Best Toys Ever

TOYS:

  • Monopoly
  • Etch A Sketch
  • Slinky
  • Easy Bake Oven
  • Hot Wheels
  • Mr. Potato Head
  • Hula Hoop
  • LEGOs
  • Bears
  • Barbie

 

  • Monopoly—The best-selling board game actually has its roots in an earlier game called The Landlord’s Game that aimed to teach people what an awful thing it was to have (or be) a money-grubbing, price-gouging landlord. Instead, people adapted that game, added street names from their own communities, and created a folk game with the goal of driving their friends and family into bankruptcy—it’s fun! Charles Darrow applied Atlantic City properties to that folk game and created the game we know and love today. I have a Monopoly: Here and Now version from about six years ago in my office that would be easy to bring. It updates the game with new playing pieces (Toyota Prius, Motorola cell phone, Starbucks mug), substitutes airports for railroads, and uses famous landmarks from across the U.S. like the Mall of America and Fenway Park rather than Boardwalk and Park Place.
  • Etch A Sketch—This toy was invented in France and was originally called the Magic Screen. Based on the principle of static cling, just like acrylic sweaters coming out of the dryer, it operates by using a stylus that scrapes a coating of aluminum powder off the back of the clear screen to leave a black line. A little company from northwest Ohio called Ohio Art finally paid what they considered an outrageous sum--$25,000—on the rights to make the toy in the U.S. Renamed Etch A Sketch, it was a big hit for the holidays in 1960 and remains a popular drawing toy to today, with no paper, markers, or crayons required.
  • Slinky—The springy toy started as an invention to cushion naval instruments in World War II but, once its creator saw it walk off a shelf, he marketed it as a plaything instead. Slinky got off to a slow start in the market—who wants to pay $1 for what looks like a mattress spring?—but sales soared once people saw demonstrations of it walking down stairs and making that slinkety sound (a good advertising jingle helped too).
  • Mr. Potato Head—Originally the famous spud was going to be a cereal box premium. You’d find eyes, ears, nose, and a mouth in a packet at the bottom of your cornflake box. The Hassenfeld Brothers (they later shortened their company name to Hasbro) got wind of the concept and thought it was way too good to be a giveaway. So Mr. Potato Head was born and he received one of the very first toy product launches with TV advertising, a strategy that proved exceptionally successful. Originally, kids had to supply their own potato and jab it with the facial features. Pierced potatoes moldering under beds and in closets undoubtedly led to smelly tuber meltdowns that weren’t popular with moms and later versions came with plastic potatoes.
  • Hula Hoop—The miracle material of molded plastic turned bamboo exercise hoops from Australia into a pop culture sensation. In 1958, WHAM-O could hardly make them fast enough to keep up with demand. Eventually the craze passed but the fad toy didn’t go away. It had BBs added in the 1960s for Shoop-Shoop Hula Hoops and has enjoyed a recent comeback as an exercise device. (As a bonus, Susan and Shane can testify that I’m willing and ready to Hula Hoop at any time, including a clip on The Tonight Show with Jay Leno about 10 years ago.)

The 140 Moments That Made Twitter Matter

As Twitter’s multibillion-dollar IPO looms, we surveyed TIME staff to pick 140 essential tweets—and hashtags and @-replies and more—that helped Twitter become a global phenomenon.

Read more: The 140 Moments That Made Twitter Matter | TIME.com

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