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Recipes of the Week - May 17, 2012

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Grilled Festive Eggplant
Serves 4

1 large eggplant
1/3 cup extra virgin olive oil
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon fresh chopped basil
1/2 teaspoon red chili pepper flakes
1/4 teaspoon sea salt
1/8 teaspoon coarsely ground black pepper

Wash and dry the eggplant and slice with sharp knife into 1/2 inch slices at an angle.

Brush both sides of the slices of eggplant with olive oil, then combine all dry ingredients and sprinkle over both sides. Grill over medium to medium high heat, turning frequently until eggplant slices are tender and fragrant.

Shopping List
1 large eggplant
Extra virgin olive oil
Garlic salt
Thyme
Rosemary
Basil
Red chili pepper flakes
Sea salt
Coarsely ground black pepper


Iceberg Wedge Salad with Corn Salsa
Serves 4

Well chilled head of firm iceberg lettuce
Bleu cheese dressing
Bleu cheese crumbles
2 ears of corn, husked and cleaned
1/4 cup red onion diced
1/2 jalapeno charred and diced
1/4 cup diced cilantro
1 ripe avocado
1 lime
Olive oil
Salt
Pepper

Take head of lettuce and cut into 4 quarters, quarter the avocado, quarter the lime, then place in BULL refrigerator while making the corn salsa

Lightly brush or spray ears of corn with olive oil, then grill until lightly charred. Char 1/2 jalapeno. Remove corn and jalapeno from grill and slice off kernels into small bowl, finely dice the jalapeno, add finely diced onion, and finely diced cilantro and lightly mix together.

Remove all items from BULL refrigerator and place 1/4 iceberg wedge on each plate, plus the 1/4 avocado and 1/4 lime. Ladle 1-2 tablespoons bleu cheese dressing over lettuce wedge and sprinkle with bleu cheese crumbles. Arrange avocado next to bleu cheese lettuce wedge then put 1/4 corn salsa mixture over the avocado, take 1/4 lime and squeeze generously over corn salsa and avocado wedge, place next to avocado for garnish. Repeat for all servings. Salt and pepper to taste and serve!

Shopping List
Head of firm iceberg lettuce
Bleu cheese dressing
Bleu cheese crumbles
2 ears of corn
1 red onion
1 jalapeno
Cilantro
1 ripe avocado
1 lime
Olive oil
Salt
Pepper


Whiskey Pete’s Pork Tenderloin
Serves 6

3 Pork tenderloins, 3/4 pound each
1/2 cup diced Vidalia onion
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon minced fresh ginger
2 tablespoons extra virgin olive oil
4 minced garlic cloves
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Trim fat from pork. Combine the onion, lemon juice, whiskey, honey, soy sauce, ginger, olive oil, and garlic into a large Ziplock bag. Add pork, seal bag, and marinate in refrigerator for 30 minutes, then remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork.

Preheat grill to medium high heat and place the pork on cleaned and oiled grill rack. Cover and cook for 30 minutes or until meat thermometer registers 155 degrees, turning and basting pork occasionally with marinade.

Cut the pork into 1/4-inch-thick slices, set aside, and keep warm.

Shopping List
3 pork tenderloins
3/4 pound each
Vidalia onion
Lemon juice
Bourbon whiskey
Honey
Low-sodium soy sauce
Fresh ginger
Extra virgin olive oil
Garlic cloves
Sea salt
Fresh ground pepper


Pineapple and Plethora Skewers
Serves 4

Zucchini squash
Yellow squash
8 ounces fresh mushrooms, washed and without stems
Red peppers
Yellow pepper
Orange pepper
Red onions
16 whole cherry tomatoes
1 (16 ounce can) of pineapple chunks
Tuscan seasoning
Olive oil spray

Preheat your grill to medium high heat, 425-450 degrees. Wash and dry all veggies, then cut squash, peppers, and onion into large chunks that will fit the skewers well. Leave the tomatoes and mushrooms whole. Place all items in whatever order you like onto 4 skewers, spray lightly with olive oil, sprinkle on seasonings, and place on hot grill. Turn regularly until everything is tender and slightly charred, around 10-12 minutes. For an extra kick, add a little hot pepper flake to your seasoning mix!

Shopping List
Zucchini squash
Yellow squash
8 ounces fresh mushrooms, washed and without stems
Red pepper
Yellow pepper
Orange pepper
Red onions
16 whole cherry tomatoes
1 (16 ounce) can of pineapple chunks
Olive oil spray
Tuscan seasoning
Red pepper flakes

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