Browsing Tag

grilled

Dessert Recipes Grilled Recipes

Grilled Plums With Honey Walnut Yogurt

Grilling gives us such wonderful chance to be creative because there is literally no limit to what foods one can grill!  Our video today features chef Bobby Flay, cooking up a very healthy dessert or brunch dish:  Grilled plums with a honey walnut yogurt sauce spiced with cinnamon and orange zest.  Feel free to get creative with this one. The yogurt sauce is delicious on grilled peaches, grilled pears, grilled apples, melon and even bananas.  We made this while camping recently using plums and bananas and it was a hit!  Be sure to clean your grill to eliminate any past cooked grill flavors, and choose a subtle, mild flavored oil so as not to overpower the fruit.  We like sunflower and canola for their fairly high smoking points for use with grilling fruits.

Be sure to visit the Food Network site for more delicious celebrity chef recipes.

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=Z6hY1_Y7nK0[/pro-player]

Ingredients

* 6 plums, halved and pitted
* 2 teaspoons canola oil
* 1 tablespoon honey
* Pinch ground cinnamon
* Pinch finely grated orange zest
* Spiced Walnut Yogurt Sauce, recipe follows

Directions

Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.

Spiced Walnut Yogurt Sauce:

1 cup Greek yogurt
1 tablespoon honey
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts, toasted

Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.

Seafood Recipes

Chef Mario Batali’s savory grilled sea scallops alla caprese

Sea scallops alla caprese
Mario Batali
Serves 6

Scoring the scallops before grilling makes them open up like a flower, and the contrast between the golden brown surface and white interior is striking. The trick here is to cook the scallops 90 percent on the first side, until very well seared, then just give them a quick finish on the other side.

INGREDIENTS

• 2 pounds mixed great heirloom tomatoes
• 24 fresh basil leaves
• 3 medium red onions, cut into 1-inch-thick slices
• Kosher salt and freshly ground black pepper
• 5 to 6 tablespoons extra-virgin olive oil
• 12 giant diver scallops (about 2 ounces each)
• 2 tablespoons Maldon salt or other coarse sea salt
• 1 lemon, cut in half

DIRECTIONS

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.

Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.

Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil.

While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season them all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.

Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked (they should be opaque almost all the way through). Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.

Sprinkle the tomatoes with the Maldon salt, squeeze the lemon halves over the scallops and tomatoes, and serve.