We acquired some huge chicken breasts at Dot's Market and thought we'd make them even bigger. First I cut a "pocket" into my breasts with a pointed knife. I rolled out 1/4# of thinly sliced ham and topped with aged Swiss cheese. I folded this and stuffed it into the "pockets." Season and grill as you would normally do your favorite grilled chicken.
We hope you enjoy these yummy dishes as much as we do.
Well with all of the tomatoes we've been harvesting, we decided to make some tomato sauce. This will go nicely with our baked eggplant. I dredged our sliced eggplant in a beaten egg, then into my day old bread crumbs, and then seasoned. Place onto a baking sheet, pop it into the oven for 12 minutes @ 425. Kit made the tomato sauce with a recipe in her head which consisted of a dozen tomatoes, peeled, 6-7 cloves of pressed garlic, a small onion, and some fresh oregano. Simmer on stovetop for about 20 minutes and season with salt and pepper.
When the eggplant was done we grated some fresh Parmigiano Reggiano cheese to layer it with the eggplant, lasagna style. Bake this for 25 minutes @350 and grate some more Parmigiano Reggiano cheese on top.
Tonight we had some frog legs, steak, Fulton Farms corn and some sauteed spinach greens.
I marinated the frog legs in Italian dressing for an hour or so. I made a Bleu cheese topping for the steaks and grilled it all. I soaked the corn, with ends cut off, in cold water for 45 minutes.Start with a hot grill 500+ degrees and place the corn on the warming rack turning often for 30 minutes. Place the frog legs and steak on the hot grill for 3 minutes per side turning only once. I quarter turn my steaks after 2 minutes just to make some nice grill marks.
Pull the meat and legs off and plate. The corn will be ready at this time as well.
Enjoy, we did.
So we had some ideas about cooking with tequila. These are very easy and you can make on any grill or even the oven. I used...1 pineapple
1 juice from orange
1 juice from lime
4 tbsp honey
1/4 c fine Tequila
and lime zest for garnish
Zest a lime and an orange saving 1/2 aside, add the other ingredients and mix well. Cut a fresh pineapple longways to get several long pieces after removing the core and outer parts. Soak these in the marinade. Grill on a hot grill for about 6 minutes a side. Drizzle some of the marinade over each piece and add a dollop if ice cream in a bowl. Sprinkle with some more orange/ lime zest.
Well tonight we had a special guest so we made a bourbon glaze sauce with Guinness beer.
1 cup packed brown sugar
6 tablespoons bourbon
1/2 cup Guinness beer
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
2 2.5# whole salmon fillets
4 teaspoons sesame seeds
Mix everything but the salmon and sesame seeds together and marinate the salmon for a couple hours in the fridge. Place on hot grill turning down to medium low, skin side down for 5 minutes. Place the cedar plank directly on medium low grill. Turn salmon over and peel the skin off discard and grill 5 minutes. transfer salmon to the planks with the skin side down and spoon marinade over the salmon several times during the next 10 minutes or so. When salmon flakes easily, pull from grill and spinkle sesame seeds over each fillet.
Happy Birthday; Jer.
We had two really nice Mahi Mahi steaks and tons of veggies. I made a pesto with celery tops, jalapeno's, and some fresh herbs.
I grilled the steaks over high heat for about 6 minutes a side. After the flip and turn (for grill marks) I added the pesto.
I also felt like a mushroom or two so I filled the caps with tequila and let them rest for about 10 minutes on the top rack. This pairs well with Fulton sweet corn and grilled zucchini topped with olive oil and herbs.
Our local Kroger has a wonderful seafood department. Today I bought a whole Pacific Salmon and grilled it with misc veggies.
Take your Salmon out and add fresh herds. We used dill, because that is what we had fresh. Sprinkle herbs and let it sit for a bit. Take remaining veggies, slice and drizzle with olive oil and herbs. Add a touch of salt and pepper.
Place Salmon, skin side down on med heated grill for about 15 minutes. After ten minutes or so, add veggies to hotter part of the grill. Turn after about 5 minutes or so. Salmon is done when it flakes easily with a fork.
