User:Kimchifox/recipes

From WWR

Kimchifox's Favorite Recipes

GREEN LIGHTNING SHRIMP
This was a big hit with friends and family this past grilling season. Just remember to oil the grates and don't overcook the shrimp. Happy eating! --Kimchifox

Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct
Serves: Serves 6
Advance Preparation: 30 minutes for marinating the shrimp

2-1/2 pounds jumbo shrimp
1 bunch cilantro, rinsed, stemmed, and coarsely chopped (about 1 cup)
4 to 8 jalapeno peppers, seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
1 bunch scallions, both white and green parts, trimmed and coarsely chopped
5 cloves garlic (3 cloves coarsely chopped, 2 cloves minced)
1-1/2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1/2 cup fresh lime juice
8 tablespoons (1 stick) salted butter
Lime wedges, for serving

You’ll also need:
About 12 long (10- to 12-inch) metal or bamboo skewers

1. Rinse the shrimp under cold running water and then drain and blot them dry with paper towels. Peel and devein the shrimp. Thread the shrimp onto 2 parallel skewers, using 2 skewers for each kebab. Arrange the kebabs in a nonreactive baking dish.

2. Set aside 3 tablespoons of the cilantro for the garlic cilantro butter. Place the remaining cilantro, the jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor and finely chop. With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste. Pour this marinade over the shrimp and let them marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.

3. Melt the butter in a saucepan over medium heat. Add the minced garlic and the 3 tablespoons of reserved cilantro and cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes. Keep the garlic cilantro butter warm until ready to use.

4. Set up the grill for direct grilling and preheat to high.

5. When ready to cook, brush and oil the grill grate. Drain the marinade from the shrimp kebabs and discard the marinade. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side, basting with the garlic cilantro butter. When done, the shrimp will turn pinkish white and feel firm to the touch. Transfer the grilled shrimp to a platter or plates, pour any of the remaining butter sauce over them, and serve with the lime wedges.

CEDAR PLANKED SALMON
Another Kimchifox family favorite. Use wild-caught over farm raised salmon if at all possible. Sockeye is my favorite. -- Kimchifox
Source: BBQ USA by Steven Raichlen
Method: grilling on a plank
Serves: 4

FOR THE SALMON:
1 salmon fillet, with or without skin (about 1-1/2 pounds, ideally cut from the end closest to the head
About 1 tablespoon olive oil
Coarse salt (kosher or sea) and freshly ground black pepper

FOR THE GLAZE:
1/2 cup mayonnaise (preferably Hellmann’s)
1/3 cup Meaux (grainy French) mustard
2 tablespoons chopped fresh dill
1/2 teaspoon finely grated lemon zest
Coarse salt (kosher or sea) and freshly ground black pepper

You’ll also need:

1 cedar plank, about 6 by 12 inches, soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking), then drained (see Note)

1. Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any you find. Rinse the salmon under cold water, then blot dry with paper towels. If using salmon with skin, generously brush the skin with olive oil. If using skinless salmon, brush one side of the fish with olive oil. Season both sides with salt and pepper. Place the salmon on the plank, skin side down, if it has one; oiled side down if not.

2. MAKE THE GLAZE: Place the mayonnaise, mustard, dill, and lemon zest in a nonreactive mixing bowl and whisk to mix. Season with salt and pepper to taste.

3. Set up the grill for indirect grilling and preheat to medium-high.

4. When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon on its plank in the center of the hot grate, away from the heat, and cover the grill. Cook the salmon until cooked through and the glaze is a deep golden brown, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of the salmon: The internal temperature should be about 135 degrees F.

Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds; it should come out very hot to the touch. Transfer the plank and fish to a heatproof platter and slice the fish crosswise into serving portions. Serve the salmon right off the plank.

NOTE: Cedar planks are available at grill and cookware shops. If you purchase them from a lumberyard or hardware store, make sure they are untreated.

An excellent appetizer. Be sure not to overcook the scallops as they WILL become tough! Also, if you don't have rosemary sprigs, just use 4- to 6-inch metal or bamboo skewers and wrap a basil leave or two with the scallop and pancetta. -- Kimchifox

Method: Direct grilling
Source: Adapted from How to Grill by Steven Raichlen (Workman, 2001)
Serves: Serves 6 to 8 as an appetizer, 4 as a light main course

1-1/2 pounds diver scallops or large sea scallops
28 to 32 fresh rosemary sprigs (each 3 to 4 inches long, for skewers)
3 ounces pancetta sliced paper-thin
3 tablespoons extra-virgin olive oil
1 lemon, cut in wedges, seeded
Coarse salt (kosher or sea) and freshly ground black pepper

1. Prepare the scallops. Remove the small crescent-shaped muscle from the side of any scallop that has one. Rinse the scallops under cold running water, then drain and blot them dry with paper towels. Strip the bottom leaves off the rosemary sprigs. Cut the pancetta into strips just large enough to wrap around the scallops, about 3/4 by 3-1/2 inches.

2. Place a scallop flat on your work surface. Wrap a piece of pancetta around it and skewer it with a rosemary sprig. Wrap the remaining scallops the same way. Place the scallops in a nonreactive baking dish. Arrange the scallops on a plate or in a nonreactive baking dish. Drizzle the oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (go easy on the salt as the pancetta is fairly salty). Let marinate for 15 minutes while you light the grill.

3. Set up the grill for direct grilling and preheat to high. If you have a fish or vegetable grate, place it on top of the grate and preheat it as well. You can also cook the scallops directly on the grill grate.

4. When ready to cook, brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until just cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm (but just barely; they shouldn’t feel hard). Serve at once.

Grilled Jerk Chicken with Mango Cilantro Salsa

This is easily one of my favorite chicken dishes. If you like flavorful, spicy meals, I think it will be one of your favorites too! For those that like it hot (like me!), don’t remove the pepper seeds or, better yet, add another pepper! Just be sure to marinade the chicken 48 hours. It’s worth the wait! Also, if you don’t like to deal with bones, chicken breasts (boneless, that is) sliced into 1-inch wide strips work just as well.– Kimchifox

Source: Bobby Flay

Method: Direct

Serves: 4

Prep time: 24-48 hours (marinade time)

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed

1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on

JERK CHICKEN
1. Puree all the ingredients, except the chicken, in a food processor until almost smooth.

2. Piece the chicken with a fork to make tiny holes.

3. Place the chicken in a large shallow baking dish and rub the marinade into the chicken.

4. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.

5. Preheat grill and grill chicken on each side for 5 to 6 minutes or until cooked through.

MANGO-CILANTRO SALSA
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

1. Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix.

2. Season to taste with salt and pepper.

Grilled Flank Steak with Cebollitas

Everyone seemed to really enjoy the cilantro/lime marinade, so I highly recommend that you marinade the steak overnight to get the full effect. Also, be sure to slice the steak against the grain as thinly as possible. Flank steak tends to be tough and stringy if you don’t slice it right! Enjoy! – Kimchifox

Source: Emeril Legasse

Method: Direct

Serves: 4

Prep Time: 45 minutes to 24 hours (marinade time)

1 pound flank steak
1/4 cup olive oil
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons salt, plus kosher salt, for seasoning

1 teaspoon ground black pepper
1 bunch green onions, plus 1/4 cup chopped
Extra-virgin olive oil, for drizzling
Cilantro sprigs, for garnish
Lime wedges, for serving

1. Combine flank steak, 3 tablespoons of olive oil, garlic, 2 tablespoons lime juice, cilantro, salt, pepper, and 1/4 cup chopped green onions in a large zip-top plastic bag. Allow steak to marinate at room temperature for 45 minutes, turning occasionally. Alternatively, marinate in the refrigerator overnight.

2. Preheat grill to medium-high.

3. Remove steak from marinade bag and remove as much of the marinade as possible. Discard remaining marinade. Place the steak on the preheated grill and cook steak for 2 1/2 minutes, then rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes. Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes. Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent.

4. Meanwhile, trim the root ends of the green onions and toss with the remaining tablespoon of olive oil and salt, to season. Place the green onions on the grill and cook for 1 1/2 to 2 minutes, (depending on the size of the onions), or until softened and slightly charred. Remove the onions from the grill and toss with the remaining 2 tablespoons of lime juice.
5. Slice the steak against the grain as thinly as possible and divide evenly between 4 plates. Drizzle with extra-virgin olive oil. Top each steak with several grilled onions. Garnish each plate with fresh cilantro sprigs and a lime wedge.

Fulton Fish Market Cioppino with Sourdough Croutons

If you like seafood and Italian food, you can't go wrong with this recipe. My family still raves about it! I couldn't find any red snapper or striped bass at the grocery store, and didn't want to spend big bucks on lobster, so I substituted with Alaskan cod, sea scallops and dungeness crab legs. I promise you'll enjoy this recipe, and so will your family and friends. Mangia! –Kimchifox

Source: Bobby Flay

Serves: 5

3 tablespoons olive oil
3 shallots, thinly sliced
6 cloves garlic, finely chopped
2 cups dry white wine
1 1/2 pounds red snapper, cut into 2-inch squares
1 1/2 pounds wild striped bass, cut into 2-inch squares
16 large shrimp or head-on prawns
2 cups shrimp stock or vegetable stock
2 cups canned plum tomatoes, pureed
1 tablespoon honey
Few dashes hot sauce
1 bay leaf
3 sprigs fresh thyme
Salt and freshly ground pepper
32 littleneck clams
1 lobster, steamed 3/4 of the way
3 tablespoons cold unsalted butter
1/2 cup coarsely chopped fresh parsley leaves
Sourdough Croutons, recipe follows

1. Heat oil in a large Dutch oven over high heat. Add the shallots and garlic and cook until soft.
2. Deglaze the pan with a splash of wine. Season the red snapper, striped bass, and shrimp and saute in the pot until lightly golden brown on each side.
3. Add the remainder of the wine and cook until reduced by 3/4.
4. Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer.
5. Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened.
6. Remove the seafood with a slotted spoon to a large bowl.
7. Bring the cooking liquid to a boil and cook until reduced by half.
8. Whisk in the butter and parsley and season with salt and pepper, to taste.
9. Pour the broth over the seafood and top with sourdough croutons.

Sourdough Croutons:
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 loaf sourdough, cut into 1-inch cubes
1 tablespoon finely chopped fresh thyme leaves
Preheat oven to 350 degrees F.

1. Heat butter and oil in a large saute pan over medium heat. Add the garlic and cook until soft, about 2 minutes.
2. Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer.
3. Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.