Grilled Food Recipes -


Smoked fish with spinach salad

SMOKED FISH WITH SPINACH SALAD

Great Recipe Pairing with Alsace Wine Foie gras in a "brioche" case

For 4 people Preparation time: 15 minutes Cooking time: 2 minutes

200g (7oz) smoked fish (salmon, halibut, trout)
500g (1lb 2oz) spinach
Groundnut oil
Hazelnut oil
White wine vinegar
Sherry vinegar
Mustard
Salt and pepper


Wash the spinach and blanch for three minutes.
Plunge spinach into cold water and then pat dry.
Cut the fish into bite-sized pieces and brown in a frying pan in which a tablespoon of groundnut oil has been heated.
Prepare a vinaigrette using three tablespoons of groundnut oil, one tablespoon of hazelnut oil, one tablespoon each of white wine vinegar and sherry vinegar, a little mustard, salt and pepper.
Mix the spinach and vinaigrette in a salad bowl and then divide on to four serving plates. Add the bite-sized pieces of hot fish. Serve.


Recommended Alsace wine: Tokay Pinot Gris

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Cajun Chicken and Linguine

Serving: 6
Prep Time: 15 minutes
Cook Time: About 30 minutes

1 pound linguine or fettuccine
2 teaspoons plus 1 tablespoon olive oil
1 pound chicken tenders, each cut lengthwise in half
2 teaspoons Cajun seasoning
1 large onion, sliced
1 large green pepper, sliced
1 package (8 ounces) sliced mushrooms
1/2 teaspoon salt
1/4 cup heavy or whipping cream
2 medium tomatoes, chopped
1 cup loosely packed fresh basil leaves, sliced

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.

3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.

4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add cooking water and cream; heat to boiling over medium heat. Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

Based on individual serving.
Calories: 495
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 58 mg
Sodium: 455 mg
Carbohydrates: 66 g
Protein: 30 g

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Spicy Ginger Chicken in Lettuce Cups


Spicy Ginger Chicken in Lettuce Cups

Serving: 4
Prep Time: 15 minutes
Cook Time: About 15 minutes
3 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 garlic clove, crushed with press
1 pound ground chicken
2 medium stalks celery, chopped
1/2 cup sliced water chestnuts, chopped
1/4 cup dry-roasted peanuts, coarsely chopped
8 to 12 large Boston lettuce leaves

1. In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic; set aside.

2. Heat nonstick 10-inch skillet over medium-high heat until hot. Add chicken and cook 4 to 5 minutes or until no longer pink, breaking up meat with side of spoon.

3. Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy-sauce mixture; cook 1 minute to blend flavors. Stir in peanuts.

4. Divide chicken mixture among lettuce leaves. Fold leaves over chicken mixture and eat out of hand.

Based on individual serving.
Calories: 305
Total Fat: 20 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 825 mg
Carbohydrates: 8 g
Fiber: 3 g
Protein: 24 g

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Italian-Style Burgers

Italian-Style Burgers

Prep: 15 min.
Broil: 13 min.

Ingredients
1/4 cup fine dry bread crumbs
3 tablespoons skim milk
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 pound lean ground beef
1 medium tomato, sliced
1/8 teaspoon dried oregano, crushed
1/4 cup shredded part-skim mozzarella cheese

Directions
1. In a medium mixing bowl stir together bread crumbs, milk, onion, parsley, Parmesan cheese, garlic powder, and pepper. Add meat; mix well. Shape into four 3/4-inch-thick patties.

2. Place meat patties on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F.

3. Top each burger with 1 slice of tomato. Sprinkle with oregano, then mozzarella cheese. Broil 1 to 2 minutes more or until cheese is melted. Makes 4 servings. Make-Ahead Tip: Prepare burgers but do not broil. Wrap burgers individually in freezer wrap or foil; place in an airtight container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw overnight; cook and serve as above.

Nutrition facts per serving:
calories: 202 total fat: 9g cholesterol: 65mg sodium: 163mg carbohydrate: 7g protein: 21g
Thanks to source: Better Homes and Gardens



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Steak Sandwich, Apulian-Style

Steak Sandwich, Apulian-Style

Prep: 45 min.
Grill: 25 min.

Ingredients
1 small eggplant
3/4 teaspoon salt
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh, mild red cherry peppers or mild banana peppers, halved and stems and seeds removed
2 tablespoons balsamic vinegar
12 ounces beef flank steak or boneless beef sirloin steak, about 1 inch thick
2 teaspoons dried Italian seasoning, crushed
4 6-inch Italian sourdough rolls, split horizontally
Olive oil (optional)
Salad greens or romaine leaves
2 ounces shaved Parmesan cheese
Fresh thyme sprigs (optional)

Directions
1. Trim ends off eggplant; discard. Cut eggplant lengthwise into 1/4-inch-thick slices, discarding the outside "peel" slices. Spread the eggplant slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon of the salt; cover and set aside for 30 minutes. Rinse eggplant; pat dry. Rub eggplant slices with half of the olive oil; set aside.

2. For pepper spread, in a large skillet heat remaining oil. Cook onion and garlic, uncovered, in hot oil over medium heat for 5 minutes or until onion turns golden, stirring often. Add the cherry or banana peppers, the balsamic vinegar, and the remaining 1/4 teaspoon salt; cook and stir for 2 minutes. Reduce heat; cover. Cook over low heat for 10 minutes or until mixture is soft, stirring occasionally. Remove pepper mixture from heat. Let cool.

3. In a food processor bowl or blender container cover and process or blend pepper mixture until nearly smooth. Set aside.

4. Score meat on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Season steak with salt and pepper, if desired. Rub steak on both sides with dried Italian seasoning.

5. Grill steak on rack of uncovered grill directly over medium coals for 18 to 22 minutes for medium doneness (160 degrees F), turning once. Grill eggplant slices for 6 to 8 minutes or until cooked through, turning once. Set aside. If desired, brush cut sides of Italian bread halves with olive oil. Grill bread, cut side down, for 1 to 2 minutes or until toasted.

6. To assemble, spread about 1 tablespoon pepper spread on bottom half of each Italian roll. Top with greens and eggplant slices. Slice steak across grain into very thin strips. Arrange sliced steak on eggplant slices. Add Parmesan, if desired. Lightly spread top halves of Italian rolls with remaining pepper spread. Serve open-face with top halves of rolls on the side. Garnish with sprigs of thyme, if desired. Makes 4 servings.

Nutrition facts per serving:
calories: 616 total fat: 18g saturated fat: 7g cholesterol: 47mg sodium: 1300mg carbohydrate: 75g fiber: 7g protein: 37g vitamin A: 8% vitamin C: 236% calcium: 32% iron: 32%
Thanks to source: Better Homes and Gardens




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