2. Grilled Portobello Mushrooms with Balsamic
n a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil
and some salt. Wrap the garlic cloves in tinfoil and place on the tray in
the center of the oven. Cook until tender when pierced with the tip of
a knife, 20 to 25 minutes.
In a medium bowl, whisk together the balsamic with 3/4 cup of the
olive oil and the mustard.
In a medium bowl, toss the mushrooms in the remaining 2
tablespoons olive oil. Season with salt. Place them, stem-side up, on
the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid
starting to emerge from the stem area. Flip to the other side and cook
for an additional 3 to 4 minutes. Transfer them to a tray and place in
the center of the oven. Cook until they are tender when pierced with
the tip of a knife, an additional 12 to 15 minutes. Season them lightly
Remove the garlic from the oven. Squeeze the garlic pulp out from
their skins and whisk it vigorously into the dressing. Arrange the
mushrooms on a serving platter and top with the dressing. Serve
6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly
dried, if necessary
3. Sweet and Spicy Grilled Salmon
2 tablespoons hot sauce, such as Frank's
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill
Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a
small bowl. Transfer 1 tablespoon of the mixture to a large bowl and
whisk in the mayonnaise; set aside the rest of the sauce. Add the
chives, celery and onions to the bowl with the mayonnaise and toss
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly
with oil. Lay the salmon on the grill, skin-side up, and cook until
distinct grill marks appear and the salmon releases easily from the
grate, 2 to 3 minutes. Turn and brush the fish with some of the
reserved sauce. Continue to cook the fish, brushing the pieces
periodically with the sauce, until the salmon fillets are glazed and just
cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw.
4. Grilled Tuna with Olive Relish
Lemon wedges, for garnishINGREDIENTS
GRILLED TUNA WITH OLIVE RELISH
1/2 cup finely chopped fresh parsley
1/3 cup chopped pitted imported black olives,
such as kalamata
1/4 cup finely chopped celery
1 small clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper, to taste
1 3/4 pounds tuna steak, trimmed and cut into
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
To prepare olive relish: Combine parsley,
olives, celery, garlic, oregano, lemon juice, oil,
salt and pepper in a small bowl.
To grill tuna: Preheat grill to medium-high.
Rub tuna all over with oil and season with salt
and pepper. Grill the tuna until seared on both
sides and just cooked through, about 4
minutes per side. Serve with Olive Relish and
TIPS & NOTES
Make Ahead Tip: The olive relish (Step 1) will
keep for up to 1 hour.
5. Grilled Steak with Fresh Corn Salad
1 tablespoon minced garlic
3 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
2 boneless strip (top loin) steaks, trimmed
(about 1 1/4 pounds)
5 large ears corn, husked
2 medium tomatoes, chopped
1 small orange or red bell pepper, diced
2 tablespoons chopped fresh basil
2 tablespoons red-wine vinegar
Preheat grill to high.
Combine garlic, 1 teaspoon oil and 1/4
teaspoon salt in a small bowl. Rub the mixture
on both sides of steaks. Place the steaks and
corn on the grill. Grill the steaks 2 to 4 minutes
per side for medium-rare. Let them rest while
the corn finishes cooking. (The steaks will
continue to cook while resting.) Grill the corn,
turning to cook all sides, until some of the
kernels are slightly charred, 8 minutes total.
Let stand until cool enough to handle, about 5
Remove the kernels from the cobs using a
sharp knife. Combine the corn, tomatoes and
bell pepper in a medium bowl; stir in basil,
vinegar, the remaining 2 teaspoons oil and 1/4
teaspoon salt. Slice the steaks and serve with
the corn salad.
6. "Fajita" Burgers
1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers, (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion
Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin,
oregano, pepper and salt in a large bowl. Gently combine, without overmixing,
until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and
oval-shaped to match the rolls.
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer
inserted in the center registers 165°F, about 6 minutes per side. Top with cheese
and cook until it is melted, about 1 minute more.
Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a
roasted pepper, cabbage, tomato and onion.
7. Get your grill on!
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