On the Central Coast of California, grilling season doesn’t really exist. It’s always a good time of year to grill!
This shrimp is really tasty and stands alone as a main dish, makes a great filling for tacos, or would be a really nice appetizer. Shrimp only take a few minutes to cook, so I recommend having everything else ready to go so they can go right to the table. I use a grill basket to grill shrimp, but if you don’t have one, use wooden skewers or rosemary stems.
Have a great week!
Yield: 8 servings This is a great dish for entertaining. It is simple but elegant and really delicious. Use high quality, pastured beef. It makes all the difference! A vegetable peeler makes short work of the Parmesan shavings. Ingredients: 3 3-pound porterhouse steaks (each about 2 inches thick), room temp 5 ounces baby arugula 1 cup […]
Yield: 4 servings Feel free to substitute cheeses – use cream cheese instead of ricotta or goat instead of Parmesan. I also like to add fresh chopped herbs to the cheese mixture, but that’s optional… Ingredients: 1 cup ricotta cheese (or cream cheese) 1/2 cup freshly grated Parmigiano-Reggiano cheese (or goat cheese) chopped fresh herbs […]
Yield: 4 servings The fennel salt rub adds a lot of flavor for little effort – you can make it while the coals are lighting. Make the yogurt sauce then too, or while the fish is on the grill. Ingredients: 1 tablespoon dried fennel seeds 1 teaspoon salt 1/2 teaspoon black peppercorns 1 pound salmon […]
Yield: 6 servings This dessert is a great way to highlight seasonal summer fruit. The original recipe calls for creme fraiche, but I think plain yogurt is simple and delicious. Ingredients: 1/2 cup plus 2 tablespoons honey 1/4 cup balsamic vinegar 1/2 teaspoon vanilla extract 1 cup fat-free plain yogurt 6 firm but ripe nectarines, halved, pitted […]
Yield: 4 servings Pistou is a cold, rustic sauce – much like pesto. It’s super yummy. This version relies on dill and toasted pistachios for a robust, fresh flavor bold enough to compliment the grilled salmon. Be sure you select salmon from a reliable source. Ingredients: 1/3 cup chopped fresh dill 1/3 cup finely chopped green onions […]
Thanks to my Dad, I grew up on grilled turkey from the old-school charcoal barbecue. When it came time to make it on my own, Dad taught me to do it his way and I never looked back (especially once I realized the beauty of having the oven free for everything else). Before the turkey even […]
Yield: 4 servings This recipe is a tasty twist on the old standard. The original recipe is for tuna burgers, which are delicious too. If you want to make tuna burgers, use 1 pound of sushi-grade tuna, chop it into chunks, and combine it with the “ingredients for burgers” in a food processor until well […]
Yield: 18 – 24 wedges These little corn cakes are yummy! I clipped this recipe from a newspaper so long ago that I don’t even know which paper it was anymore. You can fire these up on the grill, or on the stovetop in a grill pan. Keep them from sticking by oiling your cooking surface well and […]
Yield: Four 8-inch Pizzas This is a really fun idea for a dinner party. I clipped this recipe from Bon Appetit many, many moons ago. I adapted it to use a whole grain flour and it’s been a favorite since. The dough takes about an hour to rise, so plan accordingly. You can roll out […]
