Sunday, June 4, 2006

SALAD

Vegetable cooking spray
1 small navel orange, zested and juiced
1 small lemon, zested and juiced
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
2 tablespoons chopped fresh tarragon leaves
1 teaspoon salt
1/2 cup extra-virgin olive oil, eyeball it
2 large hearts romaine lettuce
3 scallions, chopped

Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.

Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.

POTATOES

4 large Yukon gold potatoes, sliced 1/4-inch thick
5 tablespoons extra-virgin olive oil, divided
2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4-5 cups arugula, chopped, 2 bunches
2 tablespoons red wine vinegar

Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.

While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.

When ready to serve, add the arugula to the potatoes and toss to distribute.

STEAK

1/4 C Oil
1/4 C red wine or sherry
1/4 C soy sauce
2 T sugar
1 clove garlic, minced
2 t powdered ginger or 1 T grated fresh
1 1/2 lbs flank steak
Combine oil, wine, soy sauce, sugar, garlic and ginger.

Marinate steak for at least 3 hours, turning occasionally. Remove steak from marinade and pat dry. Grill 4-6 inches from hot coals, turning every minute or so for 6-8 min rare, 10 med or 12 well-done



DESSERT

Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan
6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves
1/2 cup balsamic vinegar
1 small, peeled chunk ginger root, 1/2-inch
2 tablespoons brown sugar
1/2 teaspoon coarse black pepper

Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.

Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.

Arrange fruits on a platter and drizzle liberally with the glaze.


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