Recipes

Pound Cake with Grilled Pears and Caramel-Rum Sauce

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1/2 cup granulated sugar

1/2 cup heavy cream

1/4 cup (1/2 stick) unsalted butter

1/4 cup dark rum

4 fresh pears, cored and quartered

Confectioners’ sugar

4 slices pound cake, each 2 inches thick

Whipped cream (optional)

Fresh mint (optional)

Procedure:

1. In a medium saucepan over medium heat, caramelize the sugar. When it becomes liquid and is dark brown in color, add the cream and reduce the heat. Add the butter and rum. Stir until the butter is melted. Remove from the heat.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Dust the pears with confectioners’ sugar. Brush the cooking grates clean. Grill the pears over direct medium heat, with the lid closed as much as possible, until tender, 8 to 10 minutes, turning once or twice.

4. Sprinkle each slice of pound cake with confectioners’ sugar and then tap off any excess. Grill the cake slices over direct medium heat until warmed through, about 2 minutes, turning once.

5. Cut the cake slices in half on an angle. To serve, cross each half piece with the other half on a serving plate. Arrange the pears around the cake and drizzle with the caramel sauce. Garnish with whipped cream and mint, if desired.

Makes 4 servings

Skillet Blueberry Cobbler

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2 tablespoons unsalted butter, softened

4 cups fresh or thawed frozen blueberries, divided

1/2 cup granulated sugar, divided

1 tablespoon all-purpose flour

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon grated nutmeg

1-1/4 cups all-purpose flour

1/2 cup granulated sugar

1-1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 teaspoon cinnamon

4 tablespoons unsalted butter, melted

1/2 cup whole milk

1 teaspoon vanilla extract

1 cup heavy cream, whipped (optional)

Procedure:

1. In a nonstick, ovenproof 10-inch skillet over medium heat, melt the butter. Add 2 cups of the blueberries with 1/4 cup of the sugar, stirring frequently until the mixture has the consistency of jam, about 10 minutes. Remove from the heat. Add the remaining 2 cups of blueberries, the remaining 1/4 cup sugar, the flour, lemon zest, lemon juice, and nutmeg to the cooked berries and stir to combine. Make sure all of the whole berries are evenly coated.

2. In a large mixing bowl sift the flour, sugar, baking powder, salt, and cinnamon. Combine the melted butter, milk, and vanilla and add to the dry ingredients. Continue to mix until well combined, scraping down the sides once. There may still be some lumps. Drop the batter over the fruit in large spoonfuls starting in the middle and working out to the sides, leaving a 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.

3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Cook the cobbler over indirect medium heat, with the lid closed, for 20 minutes. For even cooking, carefully rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake, with the lid closed, until a skewer inserted into the center of the crust comes out clean, 25 to 30 minutes more. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature and top with vanilla ice cream or whipped cream, if desired.

Makes 6 to 8 servings

Spiced Banana Chocolate Sundaes

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Chocolate sauce :

1/2 cup heavy cream
3 ounces semisweet chocolate, finely chopped

4 tablespoons unsalted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves4 bananas, firm but ripe, peeled

1 pint vanilla ice cream

Procedure:

1. In a small saucepan over medium-high heat, bring the cream to a simmer. Remove the pan from the heat and immediately add the chocolate. Stir until the sauce is dark and smooth.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. In a large skillet over medium heat, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Gently pick the bananas out of the skillet and grill over direct medium heat until warm and well marked, but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into 1/2-inch slices.

4. Reheat the chocolate sauce over medium heat. Scoop the ice cream into bowls. Top with the warm bananas and chocolate sauce. Serve immediately.

Makes 4 to 6 servings

Herb-Crusted Beef Tenderloin Roast with White Wine Cream Sauce

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Rub:

1-1/2 tablespoons dried tarragon

2-1/2 teaspoons kosher salt

2 teaspoons ground black pepper

1-1/2 teaspoons dried thyme

1 teaspoon rubbed dried sage, packed

1 whole beef tenderloin, 6 to 7 pounds, untrimmed

Extra-virgin olive oil

Sauce:

1/2 cup minced shallot

1/2 cup rice vinegar

1-1/2 teaspoons dried tarragon

1/4 teaspoon dried thyme

1/2 cup dry white wine

1/2 cup reduced-sodium chicken broth

1-1/2 cups whipping cream

1/2 cup packed minced fresh Italian parsley leaves

Kosher salt

Procedure:

1. In a small bowl mix the rub ingredients.

2. Trim and discard the excess fat and silver skin from the tenderloin. Part of the thin “tail” end of the tenderloin may separate as it is trimmed, but leave it connected to the main muscle as much as possible. Lay the tenderloin out flat and straight, with the smoothest side up, aligning the narrow pieces at the tail end. Neatly fold the tail end of the tenderloin under itself to form an even thickness (one end may be larger). Tie the roast snugly with butcher’s twine at 2-inch intervals. Secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the rub.

3. Let the roast stand at room temperature for 30 minutes to 1 hour before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

4. In a large skillet over high heat, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about 1/2 cup, 3 to 4 minutes. Add the cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 1-1/2 cups, 5 to 7 minutes. Remove from the heat, adjust the seasonings, and set aside. Reheat and add parsley just before serving.

5. Brush the cooking grates clean. Sear the roast over direct medium heat for about 15 minutes, turning a quarter turn once every 3 to 4 minutes. Then slide the roast over indirect medium heat and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Keep the lid closed as much as possible during grilling. Remove from the grill, loosely tent with foil, and let rest for 10 to 15 minutes. The temperature will rise 5 to 10 degrees during this time.

6. Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices. Season with salt. Serve warm with the sauce.

Serves: 10 to 12

Beef Satay

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Marinade

1 scallion, finely chopped

1/3 cup ketchup

1/4 cup light soy sauce

3 tablespoons dark brown sugar

3 tablespoons fresh lime juice

1 tablespoon peanut oil

1 teaspoon grated fresh ginger

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1-1/2 pounds top round or beef tenderloin

1/4 cup creamy peanut butter

Procedure:

1. In a small bowl whisk the marinade ingredients with 1/4 cup water.

2. Cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

3. Remove the meat from the bag, reserving the marinade. Thread the meat onto skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.

4. Prepare the grill for direct cooking over high heat (450° to 550°F).

5. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once.

6. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.

Makes 4 servings

Grilled Asparagus Soup

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Soup:

2 pounds asparagus, tough ends removed
6 to 8 scallions, root ends trimmed
1/3 cup extra-virgin olive oil
4 cups chicken broth
2 cups tightly packed baby spinach
1/4 teaspoon ground black pepper
1/4 cup heavy cream
2 teaspoons finely chopped fresh tarragon leaves
Kosher salt

Procedure:

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. Place the asparagus and scallions in a large bowl and turn to coat them with the oil. Grill them over direct medium heat, with the lid closed as much as possible, until they are marked by the grill but not dark, 4 to 6 minutes, turning once or twice. Transfer the vegetables to a cutting board and cut into 2-inch lengths; place in a medium saucepan.

3. Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, and then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt and serve warm.

Makes 6 servings

Barbecued Meat Loaf

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Meat loaf:

1-1/4 pounds ground beef (80% lean)
1-1/4 pounds ground pork
2 cups panko bread crumbs
1 cup finely chopped yellow onion
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon ground black pepper

Sauce:

1/2 cup bottled barbecue sauce
1/4 cup ketchup

Procedure:

1. In a large bowl using your hands, gently combine the meat loaf ingredients.

2. Divide the meat loaf mixture in half and form into 2 loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan.

3. Prepare the grill for indirect cooking over medium-low heat (about 300°F).

4. In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.

5. Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill the loaves will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork. Cut the loaves into 1/2-inch slices and serve with the reserved sauce.

Serves: 8 to 10

Black Pepper New York Strip Steaks with Horseradish Sauce

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Sauce:

3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steak:

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick,
trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper

Procedures:

1. In a medium bowl mix the sauce ingredients.

2. Prepare the grill for direct cooking over high heat (450° to 550°F).

3. Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

4. Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate overdirect high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid. After two minutes, lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for another minute or two. Flip each steak and continue to cook for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Serves: 4

Provencal Rotisserie Leg of Lamb

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Marinade:

4 plum tomatoes, roughly chopped

1 small yellow onion, roughly chopped

1 cup dry red wine

1/2 cup lightly packed fresh Italian parsley leaves

1/2 cup lightly packed fresh rosemary leaves

2 tablespoons Dijon mustard

6 large garlic cloves, crushed

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Lamb:

1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat

2 cans (19 ounces each) cannelloni beans, drained

1 cup 1/2-inch-diced plum tomatoes

1/2 cup thinly sliced black or green olives

1/4 cup extra-virgin olive oil

2 tablespoons minced fresh Italian parsley leaves

1 tablespoon red wine vinegar

Procedure:

1. In a food processor combine the marinade ingredients. Process until pureed; pour the marinade into a large bowl. Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.

2. Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from the heat and reserve. Roll and tie the leg of lamb.

3. Prepare the grill for rotisserie cooking over indirect heat. If your gas grill has one, turn on the infrared burner to low and set the outer burner control knobs to low heat. The temperature of the grill should be around 400°F (you may need to adjust the outer burners to medium heat).

4. Carefully slide one pronged fork into the spit, with the tines facing inward, about 10 inches from the end of the spit. Secure the fork but do not tighten at this time. Slide the spit through the center of the roast and gently push the roast onto the fork tines so that they are deep inside the roast. Add the other pronged fork to the spit with the tines facing inward and slide down until they are firmly imbedded into the roast. Secure the fork, but do not completely tighten at this time. Wearing barbecue mitts, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the roast so that it is centered on the spit and tighten the fork into place. Turn on the motor to begin the rotisserie.

5. Grill the roast until the internal temperature reaches 145º, about 1-1/2 hours, basting the lamb with the reserved marinade every 20 minutes. To check the temperature, turn off the rotisserie motor and insert a thermometer into the center of the roast. Wearing barbecue mitts, carefully remove the spit from the grill. Gently loosen the forks and slide the roast off the spit. Transfer to a cutting board, tent with foil, and let rest for about 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time).

6. In a medium saucepan over medium heat, warm the beans until heated through. Add the tomatoes, olives, oil, parsley, and vinegar and mix well. Serve warm with the sliced lamb.

Makes 10 servings

Lamb Sandwiches with Middle Eastern Slaw

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Dressing:

1/3 cup Tahiti

1/4 cup mayonnaise

1/4 cup finely chopped fresh mint leaves

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground paprika

3 cups coarsely shredded green cabbage

1 cup coarsely grated carrots

3 blade lamb chops, each about 8 ounces and 3/4 inch thick, trimmed

of excess fat

Extra-virgin olive oil

Kosher salt

Ground black pepper

4 pita pockets

Procedures:

1. In a medium bowl whisk the dressing ingredients. In a large bowl combine the cabbage and carrots, and then pour the dressing over the top. Mix well. Set aside.

2. Lightly brush both sides of the lamb chops with oil and season evenly with salt and pepper. Allow the chops to stand at room temperature for 15 to 20 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Transfer the chops to a cutting board and let rest for 3 to 5 minutes. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.

5. Open the pita pockets and fill them with the lamb mixture. Serve immediately.

Makes 4 servings

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