It’s summertime…live it up!
White Sangria
1 Bottle of Dry White WIne
3/4 c. of Peach liqueur
3/4 c. Sugar
1 bottle Seltzer
1 lemon, 1 lime, and 1 orange, cut into half moon slices
(other fruit may be added, such as apples, peaches, cherries etc.)
Mix the wine, liqueur and sugar in a pitcher until sugar dissolves and chill. When chilled, add the seltzer and fruit slices. Serves well over ice out of punchbowl. Makes about 1/2 gallon.
This is based on a suggestion from my previous Stromboli post from my paisano, Tiffany Longo (aka Una Mamma Italanio). For tips on rolling Stromboli, check out the previous post.
Delish. Nothing else to say.
1lb. pizza dough
1 12-oz jar roasted peppers, finely chopped and drained.
2 cups pesto (see recipe below)
fresh mozzarella cheese
Roll out dough, but not too thin. The wet ingredients will cause the thin dough to break. Spread the pesto, add the peppers, then sliced mozzarella cheese. Roll up and place on a piece of aluminum foil sprayed with cooking spray (to avoid the dough from sticking). Heat grill to medium high, cook ‘boli on inidrect heat (not directly over the flames) for approx 35-40 minutes, until dough is ice and brown. Remove from heat and let sit for 5 minutes before slicing.
Fresh Basil Pesto Recipe
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food
processor. (If you are using walnuts instead of pine nuts and they are not
already chopped, pulse them a few times first, before adding the basil.) Add
the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Here are a couple of side dishes that I like to serve when cooking on the grill. Both are wickedly easy, go with just about any grilled dish, and both share the same core ingredients: salt, pepper and olive oil.I prefer using sea salt. It’s much better than regular table salt, and doesn’t pack quite the punch as kosher salt.
First up are yellow squash and zucchini. I usually use on of each for two servings. Just slice the zucchini and squash into thin slices, but not too thin – you want them to hold together while cooking. Place the slices in a bowl, drizzle with olive oil, add salt and pepper, and stir. Cook them over medium heat for about 5-7 minutes, until they start to get brown and slightly crispy. Flip the chips and cook for another 3-4 minutes. They go great as a side or even as a sandwich topper. I suggest using some sort of grilling tray or even some foil to keep the chips from falling through the grates. They’re very inexpensive and easy to find, usually available in any grocery store or even a Dollar Store . You can cook directly on the grates, but expect at least one or two casualties to fall through.
The second side dish that I grill up regularly is polenta. Polenta is an old world dish made of cornmeal and served several ways. I’ve had it both as a soft dish similar to mashed potatoes and baked like a cornbread. While it is often considered a peasant food, often used back during the depression, it has recently become somewhat of a delicacy. It’ not uncommon that you’ll find it as a pricey appetizer at some of your fancier restaurants. A friend of mine once saw it on a menu for $14.95 and said to me “do you know how many tons of polenta my mother could make for $14.95?!?!” What I like to use is the pre-cooked tubes of polenta, which can be found in the produce section of the grocery store. I simply slice them into about 1/4″ slices, brush both sides with olive oil and sprinkle with salt and pepper. Again, just place them on the grill at medium hear for about 5-7 minutes until they start to get slightly brown and crispy, flip and cook for another 3-4 minutes. I like to top them with a slice of mozzarella or sharp provolone for the last few minutes, then serve them with either a side of sauce or salsa as a topping. They are absolutely delicious, and you can even pass them off as mini pizza crisps for the kids!
This is a healthy and tasty recipe that cooks up quick and easy on the grill or broiled in the oven.
4 (5 ounce) salmon fillets
Olive oil
Kosher salt
freshly ground black pepper
1 cup pesto (recipe below, or you can use jarred pesto)
Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Brush both sides of fillets with olive oil. Stuff fillets with pesto. Season tops of fillets with Kosher salt and ground black pepper.
Grilling: lightly oil grilling grates. Heat grill, then place fillets on medium heat. Cook salmon for 7-10, flipping once, until the fish flakes easily with a fork.
Broiling: Preheat the broiler. Place salmon on a baking sheet lined with foil. Broil fish about 4-5 inches from the heat for approximately 8-10 minutes, until golden brown.
Fresh Basil Pesto Recipe
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food
processor. (If you are using walnuts instead of pine nuts and they are not
already chopped, pulse them a few times first, before adding the basil.) Add
the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Recent Comments