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Pineapple-Glazed Fish

Pineapple-Glazed Fish

1 (8 ounce) can unsweetened sliced pineapple

1 1/2 tsp. cornstarch

1/4 tsp. ground ginger

2 T. honey

2 T. reduced-sodium soy sauce

1 T. lemon juice

4 (6 ounce) fillets orange roughy or haddock

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small bowl for serving. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once. Serve fish with pineapple and reserved glaze.

Chutney-Glazed Chicken

Chutney-Glazed Chicken

exps23137_LT10503D31B1/2 C. mango chutney

2 tsp. sherry or apple juice

2 tsp. Dijon mustard

1 tsp. curry powder

6 bone-in chicken breast halves (8 oz. each), skin removed

 

Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder. Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

 

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Grilled Quail with Red Wine – Blackberry Sauce

Grilled Quail with Red Wine – Blackberry Sauce

2 (14-oz.) packages quail, dressed with breasts deboned

1 (8-oz.) bottle Italian dressing

1/2 C. dry red wine

1 (9.5-oz.) jar seedless blackberry spread

 

Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 C.. Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 C. sauce.

 

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Grilled Vidalia Onions with Poblano Cream

Grilled Vidalia Onions with Poblano Cream

2 poblano Chiles, roasted and peeled, seeds and stems removed

½ tsp. Salt

1 bunch Cilantro, leaves only

1 C. Sour Cream

Juice of 1 Lime

4 Vidalia Onions, peeled and halved along the equator

Olive Oil

Salt and Pepper to taste

 

Combine chiles, salt, cilantro, sour cream and lime juice in a food processor and puree.  Chill in the refrigerator.  Prepare grill for direct cooking at high heat.  Make ¼” deep X shaped incisions on the flat sides of the onion halves without touching the 2 outside layers.  Grill the onion halves until kind of soft.  Puddle some of the poblano cream on small plates and serve the onion halves in it, flat side up.  Drizzle with olive oil and sprinkle with salt and pepper.

 

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Grilled Rosemary Shrimp Skewers

Grilled Rosemary Shrimp Skewers

Rosemary-Shrimp-Skewers-Grilled-Pineapple-Avocado-Salsa16-20 extra-large shrimp, shelled and deveined

2 T. olive oil

2 tsp fresh thyme leaves

16-20 4-inch rosemary skewers (see instructions)

Sea Salt

 

In a medium non-metal bowl, combine shrimp, oil, and thyme. Cover and refrigerate for 2 hours or up to 6 hours.  For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer.  Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.

 

Yield: 16-20

Calories:  23

Fat: 0g

Fiber: 0g

 

Grilled Polynesian Chicken

Grilled Polynesian Chicken

2 T. Soy sauce

1 T. Brown sugar

1/4 tsp. Ginger

1/8 tsp. Garlic powder

4 Chicken breast, boneless

8 oz Pineapple slices, drained

4 tsp. Coconut

 

In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand for 15 min. at room temperature to marinade. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4 – 6 inches from med. high coals. Cook 8 – 10 min. or until chicken is tender and juices run clear, turning once. Top each with a slice of pineapple during last few minutes of cooking time. Serve sprinkled with coconut.

 

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Grilled Pork Chops with Rhubarb Chutney

Grilled Pork Chops with Rhubarb Chutney

 

1/2 C. Rhubarb Chutney (recipe follows)

1 tsp. ground coriander

1 tsp. paprika

1/4 tsp. ground cinnamon

1/2 tsp. kosher salt, or to taste

Freshly ground pepper to taste

4 4-oz. boneless pork chops, 1/2 inch thick, trimmed (see Tips)

 pork

Prepare Rhubarb Chutney. Preheat grill to medium-high. Mix coriander, paprika, cinnamon, salt and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly. Lightly oil the grill rack (see Tips). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney. Tips: If you can’t find thin pork chops, slice thick ones in half crosswise. To oil the grill rack: Dip a folded paper towel in a little canola oil; holding it with long-handled tongs, rub it over the grill rack.

 

Rhubarb Chutney

 

2 C. diced rhubarb

3/4 C. diced red apple

1/2 C. dried cranberries or cherries

1/4 C. finely chopped red onion

1/4 C. water

1/4 C. honey

1 tsp. minced fresh ginger

2 tsp. red-wine vinegar

1/4 tsp. crushed red pepper, plus more to taste

 

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

Grilled Hangar Steak with Fried Leeks

Grilled Hangar Steak with Fried Leeks

1 Yellow Onion, thinly sliced

2 cloves Garlic, minced

1/2 C. Soy Sauce

1/2 C. Dry Sherry

1/4 C. Rice Wine

Juice of 2 Lemons

5 drops Tabasco Sauce

4 Beef Hangar Steaks (8 to 12 oz. each), skirt steak or flank steak may be substituted

2 T. Vegetable Oil Pepper

2 Leeks, white parts only, split lengthwise and cleaned

2 C. Canola Oil for frying

4 thick slices Good Bread, toasted, for serving

 

In glass baking dish, mix together onion, garlic, soy sauce, sherry, rice wine, lemon juice and Tabasco.  Lb. steaks to 2/3” thickness.  Rub meat with oil and season well with pepper.  Add steaks to marinade.  Let stand one hour.  Cut leeks into 2“ lengths.  Finely julienne each length.  Soak in cold water for at least 30 minutes.   Oil surface of a clean grill rack.  Preheat until hot.  Remove steaks from marinade; discard remaining.  Grill steaks for 3 minutes on one side.  Turn and grill for 2 minutes on second side for medium-rare; set aside to rest on carving platter while you finish leeks.  Pour oil into wok and heat to 225F, or until hot enough to brown a cube of bread tossed into it.  Meanwhile, drain keels and pat completely dry.  Deep-fry leeks in 3 batches just until lightly browned, 2 to 4 minutes.  Drain well on paper towels, season with salt and pepper.  To serve place toast on heated serving plates.  Slice hangar steak on an angle and distribute over toast.  Scatter leeks over the top and serve.

 

 

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Grilled Halibut with Warm Tomato Compote

Grilled Halibut with Warm Tomato Compote

hal1 1/2 tsp. butter

2 6- to 8-oz. halibut fillets (each about 1 inch thick)

2 tsp. chopped shallots

1-2 C. chopped plum tomatoes/halved cherry tomatoes

3 tsp. dry white wine

1 tsp. (packed) chopped fresh tarragon or 1 tsp. dried

1 or 2 tsp. salt packed capers, rinsed

 

Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine, tarragon, and capers and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm.  Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.

 

 

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Grilled Apple Salad

Grilled Apple Salad

1/4 C. balsamic vinegar

1/4 C. honey

2 T. plus 2 tsp. olive oil

2 firm apples, cored and cut lengthwise into 8 wedges

1 red or green bell pepper, cut into 16 strips

3 C. mixed salad greens and arugula

1/4 C. crumbled chèvre (goat) cheese

1/4 C. chopped walnuts, toasted

 

For the vinaigrette: Whisk together vinegar and honey. Add 2 T. oil, continue to whisk until blended. Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1T. vinaigrette; sprinkle with walnuts.

 

Steaks, Grilled Rib-Eyes with Mediterranean Rub

Steaks, Grilled Rib-Eyes with Mediterranean Rub

2 T. ground cumin

1 T. ground paprika

1 1/2 tsp. ground ginger

1 1/2 tsp. ground coriander

1 tsp.  ground black pepper

1/4 tsp.  cayenne pepper

2 T. olive oil

4 1-pound boneless rib-eye steaks, trimmed

8 lemon wedges

 

Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight. Prepare barbecue (medium high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2 inch thick diagonal slices. Transfer to platter. Sprinkle with salt and serve with lemon.

 

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Grilled Halibut with Cilantro-Lime Butter

Grilled Halibut with Cilantro-Lime Butter

Grilled_Halibut_w_Cilantro_Lime_Butter2-3 large halibut steaks, 1 inch thick and cut in half lengthwise

 

3/4 C. soy sauce

3/8 C. sesame oil

2 tsp. ginger, minced

1/4 tsp. red pepper flakes

 

1/2 C. dry white wine

1/2 C. bottled clam nectar

2 tsp. rice wine vinegar

 

4 cloves garlic, minced

1 tsp. ginger, minced

1/2 C. packed cilantro leaves

1 tsp. lime zest

1/2 C. unsalted butter

2 tsp. lime juice

Pinch of red pepper flakes

Coarse salt

Freshly ground black pepper

Corn oil

 

Lay halibut steaks in a single layer in a glass baking dish. Combine all Marinade ingredients and pour over fish. Marinate in the refrigerator for 2-4 hours, turning once or twice. To make the sauce, reduce the white wine, clam nectar and rice vinegar together in a small saucepan until they are barely more than a syrup (watch carefully, as this burns easily toward the end). Set aside (can be made hours ahead). Using a processor, puree the garlic, ginger, cilantro, and lime zest. Add the butter in chunks and puree until smooth. With the machine running, drizzle in the lime juice and the red pepper. Season to taste with salt and pepper and refrigerate (can be made days ahead). Prepare the barbecue, preferably with mesquite charcoal, and oil the grill. Remove the steaks from the marinade, pat dry and and oil both sides lightly with corn oil. Lay the steaks carefully on the grill. Cook for about 4 minutes per side, basting with marinade if they appear to be drying out. While the steaks are cooking, gently reheat the wine reduction (be careful not to burn). Off the heat, add all of the cold flavored butter and stir with a wooden spoon to emulsify. Give the pan a little more heat if necessary to incorporate the butter, but do not allow the butter the boil or it will separate from the sauce. Remove steaks from the grill and plate. Pour some sauce over each steak and garnish with a wedge of lime and a cilantro sprig.

 

 

 

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Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

teri1-½ lb. flank steak, all fat trimmed and sliced thin

1 oz. ginger root, crushed and chopped rough

1 oz. garlic cloves, peeled and smashed

3 oz. soy sauce, low sodium

2 oz. water

1 T. brown sugar

Juice of lemon

½ ripe pineapple, peeled, cored and sliced into rings

1 C. brown long grain rice

1-½ C. water

1 T. Vietnamese fish sauce or 2 T. rice wine vinegar

½ tsp. red chili flakes

1 T. honey

1 lime, segmented

2 handfuls pea sprouts

½ C. bean sprouts

½ carrot, grated

3 oz. soy sauce, low sodium

3 oz. sake

1 oz. brown sugar

1 T. ginger, peeled and minced

1 T. garlic, peeled and minced

1 oz. cold water

1 T. cornstarch

 

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour.  Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce.  Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake.

Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.  Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated.  Pineapple: On a hot seasoned grill, grill pineapple slices.  Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature.  To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce. Enjoy.

 

Yield: 4

Calories:  563

Fat: 13.5g

Fiber:

 

Grilled Vegetables with Basil Aioli

Grilled Vegetables with Basil Aioli

1 garlic clove

1/4 C. torn basil leaves

1 egg yolk

1/2 C. olive oil

2 tsp. lemon juice

 

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

2 red onions, cut into 1/2-inch-thick rounds

1/3 C. olive oil

1 loaf Turkish bread, split and cut into 4 equal pieces

 

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

 

 

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Filipino Pork Barbeque

Filipino Pork Barbeque

Filipino Pork Barbecue2400 g pork fillet, sliced finely into around 1 inch in width and 5 inches in length
500 g pork belly, sliced finely into around 1 inch in width and 5 inches in length

Marinade
4 cloves garlic, sliced
2 tablespoons (30 grams) brown sugar
1/4 cup (60 ml) soy sauce
1 cup (250 ml) sprite or 7-up
1/4 cup (60 ml) banana catsup (or regular catsup)
salt and pepper to taste
Soak 20 barbecue sticks in water for an hour to ensure that the sticks do not burn while barbecuing. Mix all the marinade ingredients along with the strips of pork for at least 4 hours and up to overnight. To skewer the meat, pierce one end of the meat into the pre-soaked barbecue sticks then twist the meat and pierce again. Continue with the twist and piercing motion on the skewers until all the meat is used up. Fire up the barbecue and cook the meat, basting occasionally until the meat is thoroughly cooked with some nicely charred bits, around 15 minutes.

Favorite Barbecued Chicken

Favorite Barbecued Chicken

1 broiler/fryer chicken (3 lb.), cut up

Salt and pepper to taste

BARBECUE SAUCE:

1 small onion, finely chopped

1 tsp. vegetable oil

1 C. ketchup

2 tsp. lemon juice

1 tsp. brown sugar

1 tsp. water

1/2 tsp. ground mustard

1/4 tsp. garlic powder

1/8 tsp. pepper

Dash salt

Dash hot pepper sauce

 

Sprinkle chicken with salt and pepper. Grill chicken, skin side down, uncovered, over medium heat for 20 minutes. Meanwhile, in a small saucepan, sauté the onion in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Turn chicken; grill 15-25 minutes longer or until no longer pink, brushing often with barbecue sauce. Yield: 6 servings.

 

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Grilled Orange Salmon

Grilled Orange Salmon

grillsal1/4 C. orange juice

1 tsp. minced fresh tarragon

1 tsp. olive oil

1-1/2 tsp. minced chives

1/2 tsp. grated orange peel

1/2 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

2 salmon fillets (8 oz. each)

 

In a large bowl, combine the first eight ingredients. Set aside 2 tsp. marinade for basting. Pour remaining marinade into a resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 2-3 hours. Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. Yield: 2 servings.

 

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Greek-Style Lamb Burgers with Minted Yogurt Sauce

Greek-Style Lamb Burgers with Minted Yogurt Sauce

For yogurt sauce:

1 12-ounce container plain yogurt

2 small garlic cloves, minced and mashed to a paste with 1/4 tsp.  salt

3 T. shredded fresh mint leaves, or to taste

For burgers:

2 lb. ground lamb

1/2 C. crumbled feta cheese

1/2 C. finely chopped pitted Kalamata olives (12 to 15)

6 small pita loaves, each split halfway around edge to form a pocket

2 small vine-ripened tomatoes, sliced

2 small green bell peppers, cut into rings

1 red onion, sliced thin

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

 

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Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

6 C. water

2 C. white vinegar

1 small onion, quartered

1 bay leaf

2 T. black peppercorns

1/2 lemon, cut up

3 parsley stems

2 T. salt

 

1 small to medium-sized octopus, cooked in court-bouillon

1 C. cooked chickpeas

4 C. wild arugula, cleaned

1 C. pearl onions, peeled

1 T. butter

1/2 C. chicken stock

1 T. agave syrup

1 piquillo pepper, roasted, peeled and sliced

1/2 preserved lemon, skin only, sliced

4 T. parsley oil (blend 1/2 C. olive oil with 1/4 C. parsley leaves)

1/2 C. lemon vinaigrette (1/2 clove garlic, salt, 2 tbs lemon juice, 6 tbs olive oil)

Salt and pepper to taste

 octopus8final

Combine first 8 ingredients  for court bouillon in a pot and bring to a boil. Add octopus, reduce to simmer and cook for 15 minutes (depends on size). Remove octopus, pat dry and let it cool. Toss in olive oil and lemon juice. Meanwhile, melt some butter in a small pan and add the pearl onions. Season with salt and pepper and sauté until they start to color. Add chicken stock and cover, cook until tender and liquid has evaporated. Remove cover and add the agave syrup and glaze the onions until golden brown. Set aside.  Place the chickpeas, arugula, piquillo peppers in a bowl and dress with the lemon vinaigrette. Arrange on a platter. Garnish with the sweet onions and drizzle some parsley oil. Grind some fresh black pepper over the salad. Grill the octopus chunks (preferably over charcoals, otherwise improvise). Don’t overdo-it or they will turn tough. Arrange the octopus chunks over the salad with thin slices of preserved lemon. Enjoy!

 

 

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Honey-Rosemary Pork Chops

Honey-Rosemary Pork Chops

porkVegetable oil, for the grates

1/4 cup honey

4 T. olive oil, divided

2 T. chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Kosher salt and freshly ground black pepper

 

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes.  Lightly brush the grates with oil. In a small bowl whisk together the honey, 2 tablespoons of olive oil, and rosemary.  Transfer half to a small bowl to glaze the pork chops.  Reserve the remaining glaze to brush on the cooked chops. Lightly brush the pork chops with the remaining olive oil.  Season with the salt and pepper to taste.  Lightly brush the honey-rosemary glaze on both sides of each chop. Place the chops on the grill.  Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes.  Turn the chops.  Continue cooking for 6 to 8 more minutes for medium.  Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.

 

 

 

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

1 tri-tip roast, about 1-1/2 to 2-lb.

Salt and pepper to taste

1 T. vegetable oil

1 T. butter

2 medium onions, thinly sliced

Salt and pepper to taste

1 T. vegetable oil

3 T. onions, minced

2 cloves garlic, minced

2 T. balsamic vinegar

3/4 C. beef stock

1 T. cold water

2 tsp. cornstarch

Pan drippings from tri-tip

 

Prepare a campfire or charcoal briquettes for grilling. Season the tri-tip with salt and pepper to taste and set aside. Meanwhile, caramelize the onions. To caramelize the onions, heat oil and butter a 10-inch cast iron skillet over medium-high heat. Add sliced onions and season with salt and pepper. Stir onions every 30 seconds during the first 5 to 8 minutes. Reduce heat and continue caramelizing onions until a rich golden brown color develops, about 30 to 45 minutes. Transfer onions into a bowl. Makes about 1 C.. When the fire is medium-hot, grill roast to desire doneness. Remove roast when meat temperature reaches 135 degrees F. for medium rare and 150 F. degrees for medium. Place roast on a platter and tent with a sheet of aluminum foil. The temperature of the roast will rise 5 to 10 degrees F. while it stands. Reserve drippings. Return skillet to medium heat to prepare sauce. Heat oil and add onions. Sweat onions until translucent, about 2 to 3 minutes. Add garlic and sweat for 1 minute. Pour vinegar over onions and garlic and reduce until the vinegar is almost completely evaporates. (Watch your nose–the vinegar bites!) Add beef stock and reduce to about 1/2 C., about 5 to 10 minutes. Mix slurry of cold water and cornstarch. Pour into sauce and stir. Cook until thickened. Strain sauce if desired. Carve roast against the grain into thin slices. Spoon 2 T. onions next to each portion of tri-tip. Drizzle 1 to 2 T. sauce over the meat. Serves 6 to 8. Note: Two skillets also work for this recipe. Instead of grilling the roast over a cooking fire, sear the tri-tip in the first skillet, then make the sauce. Turn the onions into caramelized manna in the second skillet while the tri-tip cooks. Finish the roast in a 350-degree Dutch oven.

 

 

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Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

thai1 pound skirt steak

Salt

Pepper

Fresh Thai basil

24 Thai red chili peppers

2 teaspoons minced garlic

2-1/2 tablespoons fish sauce

4 tablespoons fresh lime juice

 

Salt and pepper the skirt steak on both sides. Then, grill it quickly over a super-hot charcoal grill for about three or four minutes per side. Whip up the homemade Thai chili sauce by pureeing the peppers, garlic, fish sauce and lime juice in a blender or food processor. Lightly drizzle the sauce over the top of the meat and finish it off with fragrant, fresh Thai basil.

 

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

lamb8 garlic cloves

3 T. chopped fresh thyme leaves

2 T. chopped fresh rosemary leaves

2 T. chopped fresh parsley leaves

1/2 tsp. freshly ground black pepper

1 T. coarse salt

3 T. olive oil Paste

a 7- to 8-lb. leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 lb. boneless)

1 lemon

 

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Prepare grill. Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes. Cut lamb into slices and serve with any juices that have accumulated on cutting board.

 

 

 

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Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

sirloin3 T. Lemon Juice

2 T. Olive Oil

½ tsp. dried Oregano

¼ tsp. Pepper

1 clove Garlic, pressed or minced

1 ½ lb. boneless Top Sirloin Steak, about 1” thick

1 C. halved red and yellow Cherry Tomatoes

2 Green Onions, thinly sliced

2 T. Butter

6oz. Portabella or Crimini Mushrooms, sliced

 

In large Ziploc bag combine lemon juice, oil, oregano, pepper and garlic, shake to blend well.  Place steak in bag; seal then turn to coat steak on all sides.  Refrigerate at least 3 hours or up to 24 hours.  About 15-20 minutes before cooking, remove it from bag and set aside, reseving marinade.  Combine tomatoes and green onion in small bowl, set aside.  Preheat grill pan over medium high heat until hot.  Add steak to pan and cook six minutes; turn steak over and reduce heat to medium.  Continue cooking until steak is well browned on second side and done to your liking (about six minutes more for medium rare).  Meanwhile heat 10” skillet over medium high heat.  Add remaining butter and wait one minute.  Add mushrooms and cook, stirring often, until tender and lightly browned, about 5 minutes.  Add reserved marinade and cook until almost all liquid has evaporated.  Cut steak across grain into thin slanting slices.  Spoon mushrooms over steak; garnish with tomatoes.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Grilled Swordfish with Lemon, Mint, and Basil

Grilled Swordfish with Lemon, Mint, and Basil

swordfish1/2 cup olive oil

3 tablespoons chopped fresh mint leaves

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh basil leaves

1 garlic clove, minced

Salt and freshly ground black pepper

4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.  Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

Cilantro Lime Skirt Steak & Chimichurri Sauce

Cilantro Lime Skirt Steak & Chimichurri Sauce

chimichurri1 lb. skirt steak

1/3 cup soy sauce

1/3 cup olive oil

1 tsp. sesame oil

2 limes juiced

3 garlic cloves

Handful of cilantro

Pinch of sugar

Dash of red pepper flakes

 

Combine all ingredients in a bowl.  Put steak in Ziploc bag, add marinade.  Refrigerate for up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temp.  Grill steak on medium high to desired doneness [ours was a bit chewy, it is very thin & doesn’t need to be cooked long!]

 

Chimichurri

 

Handful parsley

Handful cilantro

1/2 cup olive oil

1/2 onion

2 limes juiced

1 clove garlic

1 tsp cumin

1 tsp coriander

1 tsp kosher salt

1/2 jalapeno seeds removed

 

Place jalapeno, onion & garlic in food processor & blend until chopped. Add remaining ingredients and blend until combined.

 

 

Beef & Vegetable Shish Kabob

Beef & Vegetable Shish Kabob

kebab1 tablespoon kosher salt

2 teaspoons packed light brown sugar

1 teaspoon finely grated lemon zest (from about 1 medium lemon)

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander

1/3 cup olive oil

2 tablespoons tomato paste

5 medium garlic cloves, finely chopped

1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick

8 ounces cremini mushrooms

1 pound summer squash (zucchini, yellow, or a mixture of both)

1 medium red onion

10 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

 

Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine. Add the olive oil, tomato paste, and garlic and whisk to combine. Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside. Trim the beef of excess fat and sinew and cut it into 1-inch cubes. Place the cubes in the bag with the marinade, seal it, and, using your hands, massage the meat to coat it with the marinade. Set it aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through. Meanwhile, heat a gas or charcoal grill to medium high (about 375°F to 425°F) and prep the vegetables. Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade. Cut the squash into 1-inch chunks and add them to the bowl. Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside. When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece. Place the skewers on the grill. Cover the grill and cook, turning the skewers every 2 to 3 minutes. Remove the beef skewers when all sides of the meat are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8 minutes total. Transfer the skewers to a serving platter and cover loosely with foil. Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more. Transfer the vegetable skewers to the serving platter and serve immediately.

 

 

 

 

 

Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

lemongrass4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

 

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

 

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 – 8 T. Fish Sauce

¾ to 1 Cup of Warm Water

Some shredded carrots

 

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.
Light up the charcoal or prepare the gas grill for direct cooking over medium heat.
 Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.

Grilled Beef Hangar Steak with Casaba Chutney and Oven Roasted Cauliflower

Grilled Beef Hangar Steak with Casaba Chutney and Oven Roasted Cauliflower

20120513-inexpensive-steak-for-the-grill-07Steak Marinade

6 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, minced
1/2 cup soy sauce
Juice from 2 limes
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
2 pounds beef hanger steak

Combine all of the ingredients for marinade in non-reactive bowl; blend together for a sweet, sour and salty taste. Place steaks and marinade in a strong resealable plastic bag; allow to marinate for 2 hours. Remove steaks, pat dry, and grill over moderate heat  until medium-rare.

Casaba Chutney

1 cup firm-ripe casaba melon, diced fine
1/3 cup seedless cucumber, peeled and diced small
1/4 cup red onion, diced small
2 tablespoons fresh lime juice
1/8 cup roughly chopped cilantro
2 teaspoons minced, roasted and peeled jalapeño pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper to taste

Combine all ingredients, except salt and pepper, in glass or stainless steel bowl; toss gently. Season with salt and pepper; set aside at room temperature until ready to serve.

Oven-Roasted Cauliflower

1/2 head cauliflower, broken into florets and sliced into 1/2- inch planks
1/2 cup sliced red onion
2 fresh thyme sprigs
3 unpeeled garlic cloves
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Preheat oven to 425° F. Toss together onion, thyme, garlic and olive oil; season with salt and black pepper. Roast, tossing occasionally, until tender, 20 to 30 minutes. Sprinkle with cheese; roast until cauliflower and cheese is caramelized.

After grilling steaks, allow to rest for about 5 minutes. Slice diagonally against the grain;  fan steak into center of large serving plate. Mound 2 tablespoons of chutney onto steak;  garnish with roasted cauliflower.

Grilled Squash Ribbons and Prosciutto with Mint Dressing

Grilled Squash Ribbons and Prosciutto with Mint Dressing

5e12de50465b335110061fcc13f5a0ae1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, very finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline
2 medium yellow squash, very thinly sliced lengthwise on a mandoline
6 ounces thinly sliced prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper. Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper. Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.

Bacon-Wrapped Teriyaki Chicken Skewers

Bacon-Wrapped Teriyaki Chicken Skewers

8Or71oqQ13c2136303538363038xWfgVZz_13532293451/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1 clove garlic, minced
1 1/4 tsp. fresh ginger, grated (or 1/2 tsp. ground ginger)
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Combine the first six ingredients in a medium saucepan over medium-high heat. Combine the cornstarch and water, set aside. When the sauce comes to a boil (it will happen pretty quickly) add the cornstarch mixture and stir until the sauce is thick and bubbly. Remove from heat and set aside.

1 package chicken tenders, cut into bite sized pieces
1 package bacon (not thick-sliced), cut into thirds lengthwise
1 fresh pineapple, cut into chunks about the same size as the chicken pieces

If using bamboo skewers soak them in water before using so they don’t burn on the grill. Wrap each piece of chicken with a piece of bacon and slide onto a skewer, follow with a piece of pineapple. Repeat three more times per skewer. place in a 9×13 baking dish. When all of the ingredients have been used up pour the Teriyaki sauce over them , reserving about 1/4 cup. Let them marinate in the refrigerator for at least 4 hours, no longer than 8. Heat grill to medium-high heat. Place the skewers on the grill and baste with some of the reserved sauce. Cook about 7 minutes, flip, baste again and cook another 7 minutes.

Chili Rubbed Pork Kebabs with Pineapple Salsa

Chili Rubbed Pork Kebabs with Pineapple Salsa

chili-rubbed-pork-kebab-ictcrop_3001 pineapple, peeled, cored and cut lengthwise into 16 strips
1 jalapeno, seeded and finely chopped
1/2 C. fresh cilantro leaves, roughly chopped
1 T. fresh lime juice
1/4 tsp. black pepper
2 T. olive oil
1 3/4 tsp. Kosher salt
3 tsp. chili powder
4 boneless pork loin chops, cut into 1″ cubes

Heat grill to medium-high. Skewer the pineapple strips and grill for 2 minutes per side. Cut into a small dice and combine with the jalapeno, cilantro, lime juice, pepper, 1 T. of the oil and 3/4 tsp. of the salt. Set aside. Combine the chili powder and remaining 1 tsp. salt in a large bowl. Add the pork and the remaining 1 T. oil and toss to coat. Thread the pork onto skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 8 minutes total.

Grilled Steaks with Blue Cheese Garlic Sauce Recipe

Grilled Steaks with Blue Cheese Garlic Sauce Recipe

4 Bfood-3-600x400eef Loin Tenderloin Steaks (Or other cut of beef)
Sea salt
Freshly cracked black pepper

1/4 cup crumbled Blue Cheese
1 tablespoon Worcestershire sauce
2 tablespoons milk or cream
1 tablespoon butter
2 garlic cloves, grated

Preheat grill. Bring steaks to room temperature. Add sea salt and freshly cracked black pepper to both sides of steak. Place on grill and cook until desired doneness. For sauce, add crumbled blue cheese, Worcestershire sauce, milk, butter and garlic to a small saucepan. Bring to a boil over medium heat and boil for 2 – 3 minutes, or until cheese is mostly melted and sauce is very fragrant. Serve sauce over grilled steaks.

Sizzlin’ Chicken Skewers

Sizzlin’ Chicken Skewers

Sizzlin_Chicken_Skewers1/3 C. hot water
1/4 C. Barbecue Sauce
1/4 C. creamy peanut butter
1/4 C. lite soy sauce
1/4 C. chopped cilantro
2 T. Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Zesty Parmesan Corn

Zesty Parmesan Corn

Zesty_Parmesan_Corn4 ears corn
2 T. Mayo (or Butter)
1/4 C. Grated Parmesan Cheese
4 fresh lime wedges

Remove silk from ears of corn; rewrap ears in husks. Soak corn in husks in enough water to completely cover at least 2 hours. Preheat grill to high heat. Grill corn 20 min. or until tender. Remove husks. Spread corn evenly with mayo. Sprinkle each with 1 T. cheese. Squeeze 1 lime wedge over each ear of corn.

Steak with Gremolata

Steak with Gremolata

steak with gremolataWhen served with a bowl of cool, fresh fruit, cucumber rounds, and sliced avocado, this steak makes an ideal summer meal. In her recipe, Erin calls for hanger steak, a cut my local market only stocks frozen. Because I wanted dinner in an hour, my butcher recommended flat iron steak instead. Rib eye makes a great option, too.

1-1/2 pounds flat iron steak, hanger steak, or rib eye
Kosher salt and freshly ground black pepper
1/3 cup flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, smashed and minced
Olive oil, for brushing

Pat the steak dry with paper towels. Sprinkle both sides generously with salt. Let stand at room temperature for 30 minutes before grilling. On a cutting board, mound the parsley, lemon zest, and garlic. Mince together, then transfer to a small bowl. Season to taste. Preheat a grill to medium-high heat (400°F to 450°F). Scrape the grates completely clean. Brush the steak lightly with olive oil on both sides, then transfer to the hot grill. Grill with the lid shut until done to your liking, about 8 minutes per side for medium-rare, turning once. Remove from the grill and season again lightly with salt and pepper. Sprinkle the gremolata on top, pressing gently. Let rest for 10 minutes before slicing. Slice against the grain and serve.

Toyoshimas’ Teriyaki Tri-Tip

Toyoshimas’ Teriyaki Tri-Tip

1 C. soy sauce
1 C. washed raw cane sugar or 1/2 C. granulated sugar plus 1/2 C. firmly packed brown sugar
3/4 C. thinly sliced onion
1/2 C. sake
1/2 C. mirin (sweet sake; or 1/2 C. additional regular sake plus 1 tsp. sugar)
1 T. minced garlic
1 T. thinly sliced fresh ginger
1/2 tsp. coarse-ground pepper
1/2 tsp. dry mustard
1 beef tri-tip (1 1/2 to 2 lb.), fat trimmed, rinsed, and patted dry

Stand a gallon-size zip-lock plastic bag in a bowl. Pour in soy sauce, sugar, onion, sake, mirin, garlic, ginger, pepper, and mustard. Hold bag closed and shake until sugar is dissolved. Add beef; seal bag. Chill at least two hours or up to 1 day, turning occasionally. Lay tri-tip on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill (discard marinade). Cook, turning every 5 minutes, until rare in center of thickest part (cut to test; 125° to 130° on a thermometer), about 25 minutes, or until as done as you like. Transfer tri-tip to a cutting board. Let rest about 5 minutes, then cut across the grain into thin, slanting slices.

Grilled Green-Onion Breads

Grilled Green-Onion Breads

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature
3 T. olive oil
3/4 C. sliced green onions
About 1/3 C. all-purpose flour

With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky). Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

1-1-1/2 lbs. (about 3/4 kilo) fresh pork belly, cut into slim slices
6-10 cloves garlic, chopped
1 healthy tsp. ground cumin
1 heaped tsp. sweet or hot Spanish pimenton
1/2 tsp. dry thyme or 1 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper
a couple of good jiggers of olive oil to coat
(optional) a splash or more of Spanish sherry vinegar

Note: you’ll also need about 10 pre-soaked bamboo skewers.

Heat a griddle pan or grill to medium high, not screaming hot as pork belly will burn. Brush off most of the garlic from the meat and load skewers so they’re tightly packed. Cook, turning every couple of minutes, until skewers are brown and crispy on all sides, 8-10 minutes total per skewer. Allow meat to rest for up to five minutes, as it will set and be easier to get off the skewers. Serve with patatas bravas or other typical tapas.  Try Mojo Picon for dipping.

Lamb Chops with Greens and Sorrel Salsa Verde

Lamb Chops with Greens and Sorrel Salsa Verde

  • 8 1 1/2-2“-thick lamb loin chops (about 3 pounds)
  • 2/3 cup sorrel or spinach leaves
  • 1/3 cup mint leaves
  • 1/3 cup parsley leaves
  • 1 tablespoon finely grated lemon zest
  • 5 garlic cloves, thinly sliced, divided
  • 4 ounces king oyster or maitake mushrooms, cut into 1/2″ pieces
  • 1 shallot, thinly sliced
  • 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup plus 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white balsamic vinegar

Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour. Meanwhile, purée sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and ⅓ C. oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside. Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8–10 minutes. Let lamb rest at least 10 minutes. While lamb is resting, heat remaining 2 T. oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate. Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper. Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde. Do Ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.