Tag Archives: grilling recipes

Seafood Kabobs with Lemon-Basil Butter

Our simple recipe is perfect for warm weather and backyard grilling. Gather your friends, pour a chilled white and enjoy.

Basil, nuts and olive oil

Summertime grilling is the ultimate way to keep the kitchen cool and cook seasonal, fresh foods. Our recipe for seafood kabobs is perfect for keeping in sync this season. Any type of seafood will do. ( see note below ) Visit your local farm, market or grocer and use seasonal vegetables as cooking companions for your fish.

Kabobs work well for “firmer” fish and if you use flat metal skewers, it will keep the fish from “spinning” when flipping the kabobs. If you use bamboo skewers, soak them in water for at least 30 minutes before using so they don’t burn while grilling.

shutterstock_257830033When threading your seafood onto skewer, thread against the grain so your fish doesn’t fall apart and remember to keep vegetable slices thick, so they don’t burn before the seafood has cooked all the way through. If you like more seafood than vegetables, cut back on the amount of veggies and add large prawns.

The sauce for this recipe is a Lemon-Basil butter, although you can use whatever your favorite flavors are. Change your sauce up in accordance with what vegetables you would like to use. Tweak and twist the recipe until you have exactly  the flavors you and family love.

Seafood Kabobs with Lemon-Basil Butter

shutterstock_254160754Ingredients

  • 6 tablespoons butter, room temperature
  • 2 clove garlic, minced
  • 3 tablespoons fresh, chopped basil, divided
  • 2 teaspoons lemon juice, divided
  • 2 teaspoons lemon zest
  • 1 teaspoon shallots, finely minced
  • Salt and Pepper to taste
  • 2 pounds halibut and salmon, thick pieces, cut in to 1″ chunks ( 1 pound each, although you can mix and match however it pleases you. )
  • 2 tablespoons high-heat oil
  • 2 zucchini or summer squash, thick sliced
  • 1 quart mixed cherry tomatoes or 1 large red pepper and 1 large yellow pepper cut into 1″ pieces.

Method

  1. Seafood Skewers UncookedMix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside.
  2. Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat.
  3. Thread halibut, vegetables and salmon alternately for great color presentation. Lightly season with salt and pepper. Grill until the fish is just opaque, about 3 to 4 minutes per side.
  4. Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side.

Celebrity Chef Josh Capon Shares Recipes to Beef up the Fourth

A perfect pairing! The Beef. It’s What’s For Dinner. brand and Chef Capon partner to ensure a flawless, and delicious holiday celebration

Firing up the grill and gathering with friends and family as beef sizzles and fireworks sparkle may be one of the most time-honored traditions to celebrate Independence Day. From mouthwatering beef burgers, to Skirt Steak tacos, the Checkoff-funded Beef. It’s What’s For Dinner. brand, has you covered with tips and recipes that will guarantee amazing flavor your family and friends will savor.

7-time champion of the People’s Choice award at the NYC Wine & Food Festival’s Burger Bash and co-owner of the new VCR Group, celebrity chef Josh Capon presents a new spin on burger and skirt steak recipes that are sure to light up your backyard celebration long before the fireworks kick off. -Watch Chef Capon’s grilling tips video, below!

Capon’s signature bacon jam and secret sauce have made him a world winner seven times over – and he’s sharing his recipes for beef fans to enjoy. The combination of caramelized onions and minced bacon with evenly spread mayo, ketchup, diced red onion, vinegar and relish ensures each bite is full of rich flavor and tastes the same – absolutely delicious!  

Note: The Bacon Onion Jam can be made ahead and chilled in the fridge for a few days. Reheat in a sauté pan when you’re ready to use.

Pair your fresh-off-the-grill bacon jam burger with a refreshing cucumber salad for a cool contrast. The cucumber salad is marinaded in tangy seasonings and if you want to save more time for table talk (or lighting sparklers!), prepare the salad the day before and store it in the refrigerator. More time to marinade means more intense flavor to enjoy.

photo courtesy of: Beef. It’s What’s For Dinner

If you’re looking for something other than a burger, try Capon’s chile rubbed steak tacos with grilled Mexican street corn to bring heat and zesty flavors that feel like summertime. Allow the Skirt Steak to marinate in the spicey rub overnight (or at least for an hour) and char both sides of the steak to produce the most flavorful beef. Top the tender steak taco with fresh salsa, avocado, crumbled queso fresco and a lime wedge and you have a fourth of July fiesta in your mouth. The celebration continues with the bold flavor of grilled Mexican street corn, blending sweet, savory and fiery tastes that will have your family and friends asking for more.  


Whether you’re a first-time griller or a grill master, chef Capon has some grilling tips to ensure your guests keep coming back for more. Watch his grilling tips video below!

  • SEASON WELL: Prepare your beef patty by pressing a dimple into it, and seasoning it with salt, pepper, or any other of your favorite spices.
  • TAKE ITS TEMP: Cooking times are for fresh or thoroughly thawed ground beef. It should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  • REST IT: Don’t continuously flip the beef patties while they’re cooking and let the patties rest when they’re done.

Seven-Time Award Winning Burger

Ingredients

  • 4 Ground Beef Patties, 6 ounces each
  • 4 tablespoons Dijon mustard
  • 4 slices American cheese
  • 4 Brioche buns
  • Special sauce (recipe below)
  • Bacon onion jam (recipe below)
  • 1 cup dill or bread and butter pickles, sliced

Bacon Onion Jam

  • 1 pound bacon
  • 1/4 cup olive oil
  • 2 Spanish onions, diced
  • salt and pepper to taste

Special Sauce

  • 1 cup mayonnaise
  • 1 cup ketchup
  • 1/2 red onion, diced
  • 1 tablespoon red wine vinegar
  • 1/4 cup pickle relish

Cooking

  1. Heat a cast iron pan or griddle to high heat. Season patties with salt and pepper and smear 1 tablespoon of Dijon mustard on one side of the burger.
  2. Lightly coat the pan or griddle with a little oil and sear the burgers with the mustard side facing up. Let the burgers caramelize before flipping, about 3-5 minutes. Using a meat thermometer, ensure that the internal temperature is 160F.
  3. Flip and place one slice of American cheese on each patty. Lightly toast the buns.
  4. Place 1 tablespoon of Special Sauce on top and bottom of each bun. Place the burger patty on the bottom bun and top with 1 tablespace of Warm Bacon Onion Jam. Top with 5 slices of pickles each.

Bacon Onion Jam

  1. Cook the bacon on a sheet pan in 350F oven until crispy, about 7-10 minutes. Set bacon aside to drain on paper towels. When bacon is cool, chop with a knife into small pieces or pulse in a food processor until chunky – don’t make mush!
  2. Dice the onions and sauté on medium heat in olive oil until caramelized and golden brown, about 20 minutes and season with salt and pepper. Combine the bacon and onions in a mixing bowl, season with more salt and pepper to taste and set aside.

Special Sauce

  1. Combine the mayo, ketchup, diced red onion, vinegar and relish in a mixing bowl. Mix well and keep in the fridge until ready to use.

NUTRITION:

Nutrition information per serving, 4 servings: 810 Calories; 48 g Total Fat (16.8 g Saturated Fat; 1.3 g Trans Fat; 6.2 g Polyunsaturated Fat; 15.8 g Monounsaturated Fat); 142 mg Cholesterol; 1921 mg Sodium; 45.7 g Total Carbohydrate; 0.6 g Dietary Fiber; 9.2 g Total Sugars; 2.5 g Added Sugars; 44 g Protein; 409 mg Calcium; 5.2 mg Iron; 524 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 10.8 mg Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 450.8 mg Phosphorus; 8.3 mg Zinc; 34.6 mcg Selenium; 118.9 mg Choline

Recipe courtesy beefitswhatsfordinner.com

Brush-on Butter Recipes: Great for the grill or the skillet!

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As promised from the previous post, here are some BBQ Brush-on Butter Recipes!
Enjoy friends!

To 1 stick of salted softened butter add one of the following recipes and mix thoroughly. Let set in fridge for at least 3 hours so flavors blend through!

NOTE: The herbs in these recipes are all dried.

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Cajun Style Poultry Brush On!

  • 1/2 tsp. oregano, crushed
  • 1/8 tsp. thyme, crushed
  • 1/4 tsp. cumin, ground
  • dash of red pepper
  • 1/4 tsp. sea salt
  • 1/8 tsp. pepper

Lemon Basil Fish or Veggie Brush On!

  • 1/2 tsp. lemon peel, finely shredded
  • 1/2 tsp. lemon juice
  • 1/2 tsp. lime juice
  • 1/4 tsp. basil, crushed
  • 1/4 tsp. sea salt

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Parmesan Butter Brush On!~ great on veggies and pasta or spread onto bread to make garlic toast!

  • 1 Tbsp. fresh parmesan cheese, grated
  • 1 small clove garlic, minced
  • 2 tsp. parsley, crushed
  • 1/4 tsp. sea salt

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Garlic Butter Brush On~ great to brush on veggies or to make garlic toast

  • 1 small garlic clove, minced
  • 1/4 tsp. sea salt

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Chive~Tarragon Brush On~ great on red meat and veggies!

  • 2 Tbsp. chives, finely chopped
  • 1/2 tsp. dried tarragon, crushed
  • 2 Tbsp. parsley, snipped

Happy Day,
Jean

Editors Note:  You can find more information on Jean’s cookbook at For Dragonflies And Me

The Cookbook Library presents; She-Smoke: A Backyard Barbecue Book, by Julie Reinhardt

She-SmokeShe-Smoke: A Backyard Barbecue Book, by Julie Reinhardt, empowers women to take their place back at the fire. In She-Smoke, Reinhardt gives step-by-step instructions on a variety of barbecue topics, from buying local, sustainable meats, to building the perfect slow and low fire, and smoking a holiday barbecue feast. She includes a host of delicious recipes aimed to teach women technique, with more in-depth instruction than that of a conventional cookbook. Women will learn the elusive history of ‘cue, the difference between true barbecue and grilling, and all about the world of barbecue competition. Featuring interviews with other “smokin’” women and stories about Reinhardt’s family, She-Smoke brings women into the greater community of barbecue.

AUTHOR BIO

Julie ReinhardtPhoto Credit: Alex Hollmann

Julie Reinhardt
Photo Credit: Alex Hollmann

Julie Reinhardt, co-owner of Smokin’ Pete’s BBQ in Seattle, wrote her book She-Smoke: A Backyard Barbecue Book with the hope of bringing more women into the smoke ring. Now she gets to share her passion for barbecue with everyone. She’s appeared on CBS Better Mornings, Good Day Alabama, and was recently a guest on NPR Seattle’s KUOW with Steve Scher. She and her husband pitmaster Eric race between caterings in the park for the restaurant, to play dates in the park with their two children. Julie has worked with food most of her life and is a KCBS sanctioned barbecue judge. She loves to share recipes, technique, and hopefully a few laughs on her blog shesmoke.blogspot.com.

Julie is graciously sharing a fantastic recipe from her book, Cocoa Bliss Rub.  I am excited to add this to our pork loin this weekend.

From She-Smoke: A Backyard BBQ Book ~ By Julie Reinhardt

Cocoa Bliss Rub ~ Great for pork loin or ribs. Try it on duck too.

 Ingredients

  • 1½ cups packed brown sugar
  • 2 teaspoons Dutch processed cocoa
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon red pepper flakes
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano

©She-Smoke: A Backyard Barbecue Book, Seal Press 2009

You can find Julie every day at shesmoke.blogspot.com

To purchase her cookbook locally ( Seattle area ) please visit the following locations:

www.booklarder.com 4252 Fremont Ave. North, Seattle  (206) 397-4271
www.secretgardenbooks.com  2214 NW Market St, Seattle  (206) 789-5006
www.bookstore.washington.edu

On-line my book can be bought at the usual places: www.indiebound.org,www.bn.com and www.amazon.com .