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Recipes of the Week - May 31, 2012

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Charred Romaine Caesar
Serves 4

2 heads of romaine lettuce cut lengthwise
1/4 cup of BULL Parmesan Crackle Croutons
4 slices crusty French bread, 1/2 inch thick
Olive oil
Grated parmesan
Italian or Tuscan blend herbs
4 strips of bacon
2 tablespoons of shaved Parmesan
Salt and pepper to taste
Caesar Dressing
1 teaspoon of Dijon mustard
1 egg yolk
1 teaspoon of anchovy paste
1 small garlic clove, smashed into a paste
1/4 cup of olive oil
1/4 cup of grated Parmesan
Salt and freshly ground pepper to taste

Combine the mustard, egg yolk, anchovy paste, and garlic in a bowl. Whisk until well blended. Slowly add the oil, continuously whisking until also well blended. Add the Parmesan cheese and blend, then add salt and pepper to taste. Place in your BULL refrigerator to chill.

Cut the bacon into small strips and sauté on BULL side burner on medium high heat until crisp. Place the bacon strips on paper towels to soak up excess fat. Add to dressing then replace mixture in BULL refrigerator to chill while charring Romaine.

BULL Parmesan Crackle Croutons

Take the 4 slices of French bread and brush both sides lightly with olive oil then place into a bowl holding grated parmesan and herbs mixed together. Coat the slices well with crumbly mixture. Immediately place onto a hot BULL griddle, flip when well toasted and do same to other side, try not to burn parmesan. Then remove from grill and chop haphazardly into crouton size bits for homemade croutons!

Charred Romaine

Take the romaine lettuce hearts cut in half lengthwise and brush each half with olive oil and sprinkle salt and pepper on them according to your taste preferences. Place the romaine lettuce halves with the cut sides face down on the medium heated grill. When the lettuce hearts begin to char, use a pair of BULL tongs to gently flip them over. Spread 2 teaspoons of Parmesan cheese over the top of each piece and continue grilling. Remove the lettuce from the grill once the leaves begin to wilt. Serve immediately while hot with chilled dressing and warm BULL Parmesan Crackle Croutons over the top.

Shopping List
2 heads of romaine lettuce
1/4 cup of BULL Parmesan Crackle Croutons
4 slices crusty French bread
Olive oil
Italian or Tuscan blend herbs
Bacon
Grated parmesan
Shaved Parmesan
Salt and pepper to taste
Dijon mustard
1 egg yolk
Anchovy paste
1 small garlic clove


Prosciutto and Basil Grilled Pizza
Serves 4

1 pound pizza dough
1/4 cup fresh chopped parsley
2 tablespoons fresh chopped oregano
1 tablespoon cornmeal
2 tablespoons extra virgin olive oil
2 1/2 cups shredded Fontina cheese
2/3 cups tomato sauce
1/4 cups fresh chopped basil
6 thin slices prosciutto

On lightly floured surface, knead parsley and oregano into dough until they are evenly distributed. Cut in half and form into balls, cover and let rest for 15 minutes. Roll out each ball thinly to make 12 inch rounds.

Place each pizza dough on cornmeal-dusted pizza pan and brush lightly with some of the oil.

Place directly onto hot grill at medium high heat, when bottom is lightly browned, flip and spoon light covering of tomato sauce evenly over dough, top with cheese and then the prosciutto and basil and grill until crust is crisp and cheese is melted and bubbly.

Shopping List
Pizza dough
Parsley
Oregano
Cornmeal
Extra virgin olive oil
Fontina cheese
Tomato sauce
Basil
Prosciutto


Bull Cinnamon-Ginger Oh So Sweet! Potato Fries
Serves 4

16 ounces frozen sweet potato fries or ‘Bull-It-Yourself!’
1 tablespoon Saigon cinnamon
1 teaspoon ground ginger
1/4 cup packed light brown sugar
Non-stick vegetable or olive oil spray oil

Preheat your Bull grill to medium high or 425-450 degrees and then create indirect heat by turning off two inner burners and leaving on two outer burners. Place the sweet potato fries in a single layer on a Bull stainless steel pro grill griddle, then spray lightly with vegetable or olive oil and generously sprinkle brown sugar, cinnamon, and ginger over entire mixture, making sure each one gets some coverage. Place griddle on center part of grill and cook for about 7 minutes, keeping watch as they cook quickly. The result can be a softer sweet fry or a let it go a little longer to create a crisper sweet fry. This is a delicious treat for kids and adults alike!

BULL-It-Yourself!

2 large sweet potatoes, washed and peeled

Cut potatoes into fry size pieces, julienne works well. You will need a really sharp knife, the fibrousness of the sweet potato is even a little tougher than a regular potato, but you will love the results. Since you will be grilling these fresh, not frozen, keep a really close eye on them, they will go faster!

Shopping List
1 (16 oz) bag of frozen sweet potato fries or 2 large sweet potatoes
Cinnamon
Ginger
Light-brown sugar
Vegetable or Olive Oil spray oil


Mini Apple Crisps with Caramel Sauce
Serves more than 4

8 medium Jona Gold apples, thinly sliced
1 cup whole oats
1 cup packed brown sugar
1/2 cup butter
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 bag of caramels
1/4 cup milk

Combine oats, sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until you get a crumbly mixture. Fold in apple slices, then spoon into cupcake pan, about 2/3 full each. Grill on indirect medium heat, 350-375 degrees, for about 20 to 25 minutes or until crisps are bubbling and apples are tender. For the caramel sauce, on your sideburner combine 1/2 bag of caramels and 1/4 cup of milk and stir over low heat until fully melted and smooth. This will go quickly, don’t leave the sauce unattended! Spoon the caramel sauce over your apple crisps and serve with vanilla ice cream!

Shopping List
8 medium Jona Gold apples
Whole oats
Brown sugar
Butter
All-purpose flour
Cinnamon
Nutmeg
1/2 bag of caramels
1/4 cup milk Ice cream

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