Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes. Serves 6

Ingredients:
Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp
Ribs
4 corn cobs, shucked
Salt to taste
Lemon Wedges
Finely chopped cilantro to garnish

Directions:
For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

For the ribs, preheat grill to medium-high.

For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.

Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

Marinated-Lemon Grilled Salmon

Lemon & Herb Marinated Salmon

This marinated salmon is fresh salmon fillets flavored with olive oil, garlic and herbs, then grilled or baked to perfection. You'll want to grill salmon all summer long after you taste this easy marinade!

Ingredients: 
4 salmon fillets 4-6 ounces each
4 tablespoons olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons chopped fresh parsley
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic
lemon wedges for serving
Directions:
Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.

Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.

Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).

Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.

Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.  Serves 4

TIPS:
First, make sure you buy skin-on salmon fillets. If you remove the skin before cooking, the fish will surely fall apart. The skin helps hold the flesh in place. Fish skin in a good thing!

Get your grill really hot before you start cooking. If you have a thermometer on your grill make sure it reaches about 500F before you begin. When using charcoal, most of the charcoal should be white before you start grilling. If your gas grill doesn’t have a thermometer, hold your hand a few inches above the grill and if you only last about 1 second, the grill is not enough.

Probably the most important step, clean your grill and generously grease the grates using long tongs and vegetable oil soaked paper towels. You can clean and grease the grates when you first turn on the gas grill, but make sure you grease it again just before adding the fish fillets. If you want to grease the grates three different times during the preheating process, all the better! Vegetable oil is your new best friend when it comes to grilling fish.

Finally, place the flesh side of the fish on the grill first with the skin side facing up. Grill the fish until it’s almost cooked through before turning. It should easily release from the grates once it has a good char. Once turned, you’ll only need a few minutes to finish it off, so don’t over-cook. Dry fish is not as good as juicy fish!

Grilled Flank Steak And Mushrooms With Compound Butter

Grilled Flank Steak And Mushrooms 

With Compound Brown ButterBrowning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.

Ingredients:
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)

Directions
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired.   Serves 4

Grilled Flank Steak and Mushrooms With Compound Brown Butter

      

Grilled Flank Steak and Mushrooms

With Compound Brown Butter

Browning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.
Ingredients
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)
Directions:
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired. Serves 4

Harvest Nachos With Squash, Brussei

Harvest Nachos with Squash,

Brussels Sprouts & Smoked Cheddar

Breaking out of its Tex-Mex shackles, Harvest Nachos finds crunchy tortilla chips baked under a bed of two cheeses, roasted fall veggies, dried cranberries and fresh thyme. If you cut the vegetables and grate the cheeses ahead of time, the whole dish comes together in under an hour. It is important to layer nachos so the last bite is as good as the   first.  Serves 8

Ingredients:

3 cups (750 mL) diced butternut squash, cut into ¾-inch (2-cm) 

   cubes

1 lb (455 g) Brussels sprouts, trimmed, quartered through core
2 tbsp (30 mL) canola oil
Salt and freshly ground pepper to taste
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) water
2 tsp (10 mL) sugar
1 large shallot, thinly sliced into rings
1 lb (455 g) sturdy tortilla chips
½ lb (225 g) smoked cheddar, grated
½ lb (225 g) Swiss melting cheese (Emmenthal, Appenzeller, 

    Gruyère), grated
½ cup (125 mL) dried cranberries
3 tbsp (45 mL) fresh thyme leaves
Lemon wedges for serving

Directions:
Preheat oven to 450°F (230°F).

In a large mixing bowl, combine squash, Brussels sprouts, oil, salt and pepper. Mix thoroughly and transfer to a heavy-duty baking

sheet lined with parchment paper. Bake on lower rack, stirring twice, until browned and soft, about 25 minutes. Remove from oven.

Lower temperature to 350°F (180°F).

While the vegetables are roasting, whisk vinegar, water, sugar and a pinch of salt in small bowl until sugar is dissolved. Stir in shallot. Set aside, stirring occasionally.

Line a heavy-duty rimmed baking sheet with foil. Spread out half the chips and sprinkle with half the cheese, half of the roasted vegetables, cranberries and thyme. Repeat with a second layer using up remaining half of chips, cheese and toppings. Bake until cheeses are melted and nachos are hot, 15 to 20 minutes.

Remove from oven. Drain shallots and sprinkle over nachos. Serve immediately with lemon wedges.

Serves 8

Juniper-Cured Salmon

 Juniper-Cured Salmon

Ingredients

Salmon
1 tbsp (15 mL) juniper berries
1 1/2 tsp (7 mL) pink peppercorns
2 cups (500 mL) finely chopped dill with tender stems, about 1 bunch
1/4 cup (60 mL) Windsor kosher salt
1/4 cup (60 mL) raw cane sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 tsp (5 mL) finely grated grapefruit zest
1 to 1 1/2 lbs (455 to 680 g) skinless salmon fillet
2 tbsp (30 mL) London dry gin

Sauce
3/4 cup (175 mL) crème fraîche
1/2 tsp (2 mL) smoked flaky sea salt
1/2 tsp (2 mL) finely grated lemon zest
Thinly sliced seed bread and lemon wedges for serving

Directions:

For the salmon, use a mortar and pestle or a spice grinder to crush the juniper berries and peppercorns until coarsely ground. Transfer to a medium bowl, then add dill, salt, sugars and zest, mixing well to combine.

Pat salmon dry, then lay on a large, rimmed baking sheet, bottom side down. Pour gin over fish then gently rub in to fully coat. Flip salmon over, and sprinkle with half of dill mixture, spreading evenly so surface is fully covered. Flip salmon again, bottom side down, then sprinkle with remaining cure, packing it to ensure the fish is fully coated. Place a piece of parchment over fish to cover, then set another rimmed baking sheet directly on top. Refrigerate until firm and cured in the centre of the thickest part, 48 to 72 hours.

Scrape dill mixture off fish then rinse well under very cold water. Pat dry with paper towel. Wrap tightly with plastic wrap and refrigerate until ready to serve.

For the sauce, add crème fraîche to a small serving bowl. Sprinkle over salt, using your fingertips to break up flakes, then add zest, stirring to combine.

To serve, slice salmon very thinly on a bias starting at the tail end using a long, sharp knife. Arrange on a platter alongside crème fraîche. Serve with bread and lemon wedges.

Serves 6 to 8

Salmon And Asparagus Fusillli

SALMON And ASPARAGUS FUSILLI

Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have left over grilled lemons, squeeze fresh lemon overtop.
Ingredients:
10 oz fusilli or other pasta
1 tbsp olive oil
1 tbsp butter
2 large shallots or 1 onion, thinly sliced
1 lb asparagus, trimmed and cut into 2-inch lengths
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup dry white wine
1 cup 35% cream
⅓ of the recipe Maple Lemon Grilled Salmon, broken 
   broken into chunks  Posted 8/11/2019
2 tbs chopped fresh dill, divided, approx.
4 leftover grilled lemon wedges

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente.

2. Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until so . Add asparagus, garlic, ½ tsp salt and pepper to taste. Sauté for about 2 minutes or until asparagus is bright green.

3. Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring often, for about 3 minutes or until sauce is slightly reduced and asparagus is tender-crisp. Reduce heat to low.

4. Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper.

5. Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop.

Serves 4