Tuesday, June 19, 2012

Grill and Chill Menu

Entertaining is always easier when friends get together and help.  Our impromptu get together menu was so fabulous that I wanted to share some of the recipes with you. When you divide up the cooking it is a fun way to get together with friends and have a great meal. We also grilled some rib-eye steaks and fillets that were sprinkled with kosher salt, fresh ground pepper and garlic powder and then drizzled with olive oil.  Vegetables from the farmer's market were great on the grill.  Cauliflower, zucchini and grape tomatoes seasoned with some Emeril's Essence were amazing. Our drinks were Don Julio on the rock with lime, and mango-tini's using Santa Cruz's organic mango lemonade, fresh lime juice and vodka.

Creole-Spiced Shrimp (Adapted from a recipe by Bon Appetite's Test Kitchen)

2 pounds peeled deveined shrimp
1 small onion, sliced 1 lemon, thinly sliced, plus juice of one lemon
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons chili garlic sauce
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 stick unsalted butter, divided in to 8 tablespoons

Toss shrimp and next 9 ingredients in a large bowl. Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center making a "bag" to accommodate the liquid, trying not to crimp the foil at the bottom. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly at the top to seal. Preheat oven to 325°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 20 minutes to 25 minutes.

Mango, Green Bean Basmati Rice (Adapted from Tyler Florence) 

1 cup basmati rice
1 inch piece of fresh ginger, peeled and smashed
Kosher salt
1/2 lb green beans, trimmed
1/2 small red onion, chopped
1/4 cup mint leaves, cut in thin stripes
1 fresh mango, peeled, pitted, chopped
Olive oil
Juice of 1/2 lemon

Put rice in 1 1/4 cup of water with 1/2 teaspoon of salt and smashed ginger. Bring to a boil, then reduce heat to low, cover and cook for 12 to 13 minutes, without lifting the lid. Remove rice and spread out on a sheet pan and allow to cool. Discard ginger. Bring a pot of salted water to boil and add green beans and cook for about 3 minutes. Add beans to ice water bath - this will stop the cooking and keep their bright color. Drain, cut green beans in half. Mix together the rice, green beans, onion, mint, mango and drizzle with olive oil. Squeeze lemon juice and combine well. Adjust seasoning with salt if necessary. Serves 4 to 6.

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