Recipes of the Week - May 24, 2012

Marguerite Axe, June 13, 2012


BULL BBQ Bruschetta
Serves 4

4 large vine ripened tomatoes
1/4 cup fresh basil leaves, washed and hand torn
6 slices ½ inch thick crusty fresh French bread
3 large garlic cloves, lightly crushed using mortar and pestle
Sea Salt and Lemon & Tellicherry Pepper
or finely ground black pepper to taste
4 tablespoons extra virgin olive oil

Wash the tomatoes & cut them in half, then deseed and dice. Place them in a small bowl with a few drops of extra virgin olive oil and add the basil leaves and blend lightly while sprinkling sea salt and pepper over mixture.

Lightly oil and grill the bread slices over medium high heat and turn so that both sides are light brown. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, add any more needed sea salt /pepper and drizzle with olive oil. Serve immediately and enjoy!

Shopping List
4 large vine ripened tomatoes
Fresh basil
Crusty fresh French bread
3 large garlic cloves
Sea Salt and Lemon & Tellicherry Pepper
Finely ground black pepper
Extra virgin olive oil

Strawberry Balsamic Bliss over Charred Romaine
Serves 4

2 heads Romaine lettuce sliced lengthwise
2 tablespoons olive oil
1-1/2 cups sliced fresh strawberries
1 cup balsamic vinegar
1/4 cups sugar
1/2 cups crumbled feta or bleu cheese

Strawberry Balsamic Bliss

On your BULL side burner, boil the balsamic, sugar and 1/2 cup of the sliced strawberries. Once boiling, turn heat to medium and let it simmer so that it slightly thickens. Remove and place in your BULL refrigerator to chill while you char the romaine.

Charred Romaine

Take the romaine lettuce hearts cut in half lengthwise and brush each half with olive oil, then place them 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. Remove the lettuce from the grill once the leaves begin to wilt.

Serve immediately while hot by placing whole heads of lettuce on a platter, drizzle with the Strawberry Balsamic Bliss, and spread the remaining sliced strawberries and feta or bleu cheese crumbles over the top.

Shopping List
2 heads Romaine lettuce
Olive oil
Sliced fresh strawberries
Balsamic vinegar
Crumbled feta or bleu cheese

Peppercorn Mustard Encrusted Ribeye
Serves 6

6 Ribeye steaks each 1 inch thick
1/2 cup dry red wine
1/2 cup canola or vegetable oil
1 bunch minced shallots
1 small clove or equivalent minced garlic
1/4 cup grainy mustard
2 tablespoons Worcestershire sauce
2 1/2 tablespoons coarsely ground peppercorn
1 teaspoon dried or fresh thyme
1 generous pinch coarse sea salt

Combine wine, oil, shallots, garlic, 2 teaspoons mustard, Worcestershire sauce, 1 tablespoon peppercorns, thyme and salt into a blender or food processor and mix well. Transfer to a glass baking dish or large Ziplock bag and add steaks, turning several times so they are well coated. Refrigerate 4 hours or overnight, turning several times.

Remove steaks from marinade and pat dry. Spread a thin layer of mustard mixture over one side of each steak and add place on grill, mustard-side down. Brush remaining mustard mixture over exposed side and and grill, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare. Check temperature with meat thermometer to make sure it is within desired range.

Shopping List
6 Ribeye steaks each 1 inch thick
Dry red wine
Canola or vegetable oil
1 bunch minced shallots
1 small clove or equivalent minced garlic
Grainy mustard
Worcestershire sauce
Coarsely ground peppercorn
Dried or fresh thyme
Coarse sea salt

Grilled Asparagus Almost Too Easy!
Serves 4

1 bunch fresh asparagus spears
Olive oil or grapeseed oil
Tuscan seasoning and/or salt and pepper

Preheat your grill to medium high or 425-450 degrees. Clean and oil the grates, which are easiest to clean when hot. Wash your asparagus spears, then trim off the base, maybe the bottom inch. Take a large Ziplock bag, freezer size, and place spears in the bag, then add about a tablespoon of your choice oil, and the Tuscan seasoning and/or salt and pepper. You will find your favorite spices for this, salt and pepper complement red meat well, Tuscan makes fish delicious! Shake the bag well to evenly coat all the spears, then put sealed bag in the microwave and steam on high for 3 minutes. The bag may explode, have it on a microwave safe plate just in case. Then take the steamed spears and transfer them to your hot grill. They will blacken and char quickly, turn them often and keep an eye on them, they may take only a few minutes to get to your desired level of doneness. The outside should be a bit crispy, the inside will be tender and amazing from pre-steaming them. Remove and add more seasoning if you would like to, then serve and enjoy!

Shopping List
1 large bunch of fresh asparagus spears
Olive oil or grapeseed oil
Tuscan seasoning and/or salt and pepper
1 large Ziplock bag

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