Wednesday, July 15, 2015

On the Grill

We just got ourselves a new grill and so we had to put it to use. We went for some lemon spiced salmon kebabs, with garlic herb butter corn. Our taste buds were exploding and on top of that it was seriously easy to make! 
SO GET GRILLIN!

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill. 

Preparation

PREP: 25 MINTOTAL: 25 MIN
  • Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture. 
  • Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.

    Ingredients

    SERVINGS: 4
    • 2 tablespoons chopped fresh oregano
    • 2 teaspoons sesame seeds
    • 1 teaspoon ground cumin
    • 1 teaspoon kosher salt
    • 1/4 teaspoon crushed red pepper flakes 
    • 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
    • 2 lemons, very thinly sliced into rounds
    • 2 tablespoons olive oil

    Special Equipment

    • 16 bamboo skewers soaked in water 1 hour
Grilled Corn With Herb Butter And Corn Nuts

Preparation

PREP: 30 MINTOTAL: 30 MIN
  • If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside. 
  • Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.
  • Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes. 
  • Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.
  • Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.

    Ingredients

    SERVINGS: 4
    • 1/2 cup crumbled store-bought or homemade cornbread (optional)
    • 1/2 cup (1 stick) unsalted butter, room temperature 
    • 1 garlic clove, minced 
    • 1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
    • 1 teaspoon kosher salt plus more 
    • 1/2 teaspoon freshly ground black pepper
    • 4 ears of corn, husked, both ends trimmed 
    • 1 tablespoon olive oil 
    • 1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)
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