1/4 cup organic butter, softened
8 ears of organic corn
Dill Butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
i teaspoon lemon juice
Italian Butter
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
Horseradish Parsley Butter
1 tablespoon chopped fresh Parsley
2 teaspoons prepared horseradish
1/4 teaspoon sea salt
1/4 teaspoon fresh crushed black pepper
Combine the butter and all of the ingredients for desired seasoned butter of your choice in a small bowl; mix well. Prepare grill; heat until the coals are ash white. Spread about 1 tbl. seasoned butter over each ear of the fresh corn .
Wrap each ear of the corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on the grill directly over the coals.
Grill , turning every 5 to 10 min. until the corn is tender ( about 20 to 30 min)
this serves 8 people
Monday, September 17, 2007
Lemon Balsamic Rosemary Skewered Vegeables
1 medium to large organic zucchini, cut in half lengthwise then into 1/2 inch slices
1 medium to large organic yellow squash, cut in half lengthwise, than inti 1/2- inch slices
1 pint of cherry organic tomatoes, washed in water and the tops removed
1 organic lemon, juiced
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
sea salt and fresh crushed black pepper
16 stems of fresh rosemary, 6 to 8 inch lengths
Preheat your grill pan over high heat
combine the zucchini, yellow squash and tomatoes in a bowl, Dress the vegetables with the lemon, vinegar and oil , sea salt and crushed balck pepper.
Wet the rosemary in a bowl of waterr for 10 minutes let it soak up the water so it will not burn on the grill pan.
Thread the vegetables on the rosemary from the bottom of the stems .
Fill the rosemary stems and place them on the hot grill
cook 3 to 5 minutes on each side
Transfer to a serving dish with fresh basil and serve .
1 medium to large organic yellow squash, cut in half lengthwise, than inti 1/2- inch slices
1 pint of cherry organic tomatoes, washed in water and the tops removed
1 organic lemon, juiced
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
sea salt and fresh crushed black pepper
16 stems of fresh rosemary, 6 to 8 inch lengths
Preheat your grill pan over high heat
combine the zucchini, yellow squash and tomatoes in a bowl, Dress the vegetables with the lemon, vinegar and oil , sea salt and crushed balck pepper.
Wet the rosemary in a bowl of waterr for 10 minutes let it soak up the water so it will not burn on the grill pan.
Thread the vegetables on the rosemary from the bottom of the stems .
Fill the rosemary stems and place them on the hot grill
cook 3 to 5 minutes on each side
Transfer to a serving dish with fresh basil and serve .
Sour Cream , Chive and Black Olive Burger
1 1/4 lbs of Organic Ground Beef
Salt and Pepper
4 slices of Swiss Cheese
3/4 cup Sour Cream
4 ounces Black Olives Sliced and Drained
4-6 Green onions coarsely chopped
4 whole Grain Rolls
1. Season the orgainc beef with salt and pepper form into four patties
2. Grill to your taste. Top with cheese to melt
3. Lightly butter the rolls and toast on grill to forn grill marks
4. Spread the sour cream on the rolls and top with Black olives and Green Onions.
5. Place the buger on the roll
You can use any cheese you would like, blue cheese is great for the fall season .
Salt and Pepper
4 slices of Swiss Cheese
3/4 cup Sour Cream
4 ounces Black Olives Sliced and Drained
4-6 Green onions coarsely chopped
4 whole Grain Rolls
1. Season the orgainc beef with salt and pepper form into four patties
2. Grill to your taste. Top with cheese to melt
3. Lightly butter the rolls and toast on grill to forn grill marks
4. Spread the sour cream on the rolls and top with Black olives and Green Onions.
5. Place the buger on the roll
You can use any cheese you would like, blue cheese is great for the fall season .
Grilled Pineapple with Dark Rum Sauce
1/2 cup Worcestershire sauce
1/2 cup Honey
1/2 cup ( 1 stick ) butter
1/2 cup Packed brown sugar
1/2 cup Dark Rum
1 Pineapple , cut into 8 wedges and cored
1 Pint of vanilla ice cream
To prepare the sauce , combine Worcestershire , honey, butter, brown sugar and rum in a 3 quart saucepan. Bring to a full boil over a medium -high heat , stirring often. Reduce the heat to a medium -low . Simmer 12 minutes or until the sauce is slightly
thickened, stirring often . Remove from the heat; cool completely.
Brush the pineapple wedges with some of the sauce, Place the pineapple on a oiled grid.
Grill over hot coals 5 minutes or until glazed, turning an basting often with the sauce.
Serve the pineapple with ice cream and remaining sauce with a sprig of mint for garnish
1/2 cup Honey
1/2 cup ( 1 stick ) butter
1/2 cup Packed brown sugar
1/2 cup Dark Rum
1 Pineapple , cut into 8 wedges and cored
1 Pint of vanilla ice cream
To prepare the sauce , combine Worcestershire , honey, butter, brown sugar and rum in a 3 quart saucepan. Bring to a full boil over a medium -high heat , stirring often. Reduce the heat to a medium -low . Simmer 12 minutes or until the sauce is slightly
thickened, stirring often . Remove from the heat; cool completely.
Brush the pineapple wedges with some of the sauce, Place the pineapple on a oiled grid.
Grill over hot coals 5 minutes or until glazed, turning an basting often with the sauce.
Serve the pineapple with ice cream and remaining sauce with a sprig of mint for garnish
Buffalo Potato Wedges
1/3 cup butter or maragarine melted
1 teaspoon of cider vinegar
3 teaspoon red pepper sauce
1/2 teaspoon of sea salt
4 medium potatoes -unpeeled ( I use baking potatoes for this dish )
Mix butter, vinegar, pepper sauce and salt in a dish
Cut the potatoes in 4 wedges lengthwise and pat dry with a towel to remove extra water
Dip each of the potatoe wedges into the butter mixture , save the remaining butter mixture.
Cover and Grill potatoes 4 to 6 inches from the medium heat 25 to 35 minutes, brushing the potaotes occasionally with the
butter mixture . Turning once or twice until the potoatoe is tender.
Serve with blue cheese dressing and celery on the side
This serves 4
1 teaspoon of cider vinegar
3 teaspoon red pepper sauce
1/2 teaspoon of sea salt
4 medium potatoes -unpeeled ( I use baking potatoes for this dish )
Mix butter, vinegar, pepper sauce and salt in a dish
Cut the potatoes in 4 wedges lengthwise and pat dry with a towel to remove extra water
Dip each of the potatoe wedges into the butter mixture , save the remaining butter mixture.
Cover and Grill potatoes 4 to 6 inches from the medium heat 25 to 35 minutes, brushing the potaotes occasionally with the
butter mixture . Turning once or twice until the potoatoe is tender.
Serve with blue cheese dressing and celery on the side
This serves 4
Antipasto Salad
1 lg Head of Lettuce , cut these into 8 wedges
2 stalks Fennel, trimmed and Quartered
1 (6oz.) riped olives, please drain these
1 cucumber , peeled and sliced thin ( I use English Cucumber they are wrapped in plastic in your produce section)
1/4 lb. thin slices of provolone cheese
1/4 lb. thin slices salmi or you can use prosciutto ham, pepperoni
1 (2oz ) can rolled anchovy fillets
Arrange ingredients on a large platter or you can use a wooden cutting board which is great to use, serve with cruets of oil and wine vinegar. An antipasto salad usually contains at least six or seven diffrent items, this is where you can try diffrent things out on your guest and you also . I will list other things you can use on your antipasto salad and I hope you enjoy ..
Dry pork sausage
artichoke or celery hearts
fresh ham
Sliced or quartered hard cooked eggs
pickled cucumbers or mushrooms
peppers ( hot or mild)
tomatoe sections ( yellow,red, orange)
green olives (try diffrent kinds of olives abequinas, beldi, bitetto, cerignola, gaeta to name a few of my favorites)
sliced scallions
radishes
2 stalks Fennel, trimmed and Quartered
1 (6oz.) riped olives, please drain these
1 cucumber , peeled and sliced thin ( I use English Cucumber they are wrapped in plastic in your produce section)
1/4 lb. thin slices of provolone cheese
1/4 lb. thin slices salmi or you can use prosciutto ham, pepperoni
1 (2oz ) can rolled anchovy fillets
Arrange ingredients on a large platter or you can use a wooden cutting board which is great to use, serve with cruets of oil and wine vinegar. An antipasto salad usually contains at least six or seven diffrent items, this is where you can try diffrent things out on your guest and you also . I will list other things you can use on your antipasto salad and I hope you enjoy ..
Dry pork sausage
artichoke or celery hearts
fresh ham
Sliced or quartered hard cooked eggs
pickled cucumbers or mushrooms
peppers ( hot or mild)
tomatoe sections ( yellow,red, orange)
green olives (try diffrent kinds of olives abequinas, beldi, bitetto, cerignola, gaeta to name a few of my favorites)
sliced scallions
radishes
Organic Cherry Tomato Salsa
Amount Measure Ingredients
2 cups Organic Cherry Tomatoes , Red or yellow
2 T Chopped green Onion
2 T Fresh Lime Juice
Salt and pepper to taste
1 Garlic Clove
1/3 C Organic Fresh Cilantro
2 Jalapeno Chilies ( you can take out the seeds to leave out the heat)
Coarsely chop the Organic Tomatoes and herb blend in a food processor or if you don't have that you can use a knife. Stir in onion and fresh lime juice. Add salt and pepper to taste. Present in a small bowl, you can use a half of a bell pepper to serve the salsa in , just cut a yellow bellpepper in half and scrape out the insides , poor the salsa in the bellpepper place in a the middle of a plate and serve with blue tortilla chips. This makes a great color combination with your platter add small tomatoes around the chips and you have a great Fall platter.
2 cups Organic Cherry Tomatoes , Red or yellow
2 T Chopped green Onion
2 T Fresh Lime Juice
Salt and pepper to taste
1 Garlic Clove
1/3 C Organic Fresh Cilantro
2 Jalapeno Chilies ( you can take out the seeds to leave out the heat)
Coarsely chop the Organic Tomatoes and herb blend in a food processor or if you don't have that you can use a knife. Stir in onion and fresh lime juice. Add salt and pepper to taste. Present in a small bowl, you can use a half of a bell pepper to serve the salsa in , just cut a yellow bellpepper in half and scrape out the insides , poor the salsa in the bellpepper place in a the middle of a plate and serve with blue tortilla chips. This makes a great color combination with your platter add small tomatoes around the chips and you have a great Fall platter.
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