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Bon Appétit: Porgy Alla Salmoriglio

The Gilmer Free Press

Ingredients:

4 servings

  For the fish
  2 tablespoons extra-virgin olive oil
  4 whole, cleaned porgies (about 1 pound each)
  Kosher salt
  Freshly ground black pepper
  1 or 2 lemons, cut into thin wheels, plus 1 lemon, cut into wedges
  Fennel fronds
  1 handful fresh thyme sprigs
  1 handful fresh dill sprigs

  For the dressing
  1/4 cup fresh lemon juice
  2 tablespoons ouzo
  1/2 teaspoon kosher salt
  1/2 teaspoon white pepper
  1/2 cup extra-virgin olive oil
  1 large shallot lobe, thinly sliced
  1 tender inner celery rib, chopped (with a few leaves)
  1 teaspoon finely chopped dill
  1 tablespoon finely chopped fresh parsley


Directions:

For the fish: Prepare the grill for direct heat, or heat a grill pan on the stove top over high heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Rub the oil all over the fish, then season them generously on both sides and the inside with salt and black pepper. Stuff the cavity of each porgy with lemon wheels, fennel fronds and sprigs of thyme and dill.

Place the fish on the grill or grill pan; cook (uncovered) for 2 minutes, so light char marks form, then give the fish a quarter-turn and grill for 2 minutes, creating a crosshatch pattern. Turn the fish over; repeat on the second side, cooking for a total of 4 minutes. The meat of the fish should register 140 degrees on an instant-read thermometer and should feel firm when pressed with a finger. Transfer to a platter to rest for 4 minutes. While the fish is on the grill or just after, toss the lemon wedges onto the grill or grill pan and cook just until light char marks form and the fruit becomes juicy.

Meanwhile, make the dressing: Whisk together the lemon juice, ouzo, salt, white pepper and oil until emulsified. Stir in the shallot, celery, dill and parsley until well incorporated.

Spoon the dressing over each fish; serve warm, with the grilled lemon wedges.

To fillet the fish, use a soup spoon and fork to create a center seam from below the eye to mid-tail. Cut along the outer (stuffed) edge, then lift off the top fillet, exposing the skeleton. Carve around the skeleton to release it further; pull up the head to lift off the skeleton. Cut and release the remaining flesh.

Bon Appétit: GRILLED PINEAPPLE FRUIT SALAD

The Gilmer Free Press

Ingredients:

Servings: 6

1 pineapple
1 quart strawberries, hulled and halved (or quartered for larger berries)
4 kiwi, peeled and cut into bite-size pieces
2 mangoes, peeled and cubed
½ cup torn fresh basil leaves
Kosher salt


Directions:

Heat the grill to medium-high.

Lay the pineapple on its side and slice of the top and bottom. Stand it up, then slice off the peel on the sides one strip at a time. Return the pineapple to its side and cut the pineapple into 1/2-inch slices. Grill each slice for 4 to 5 minutes per side, or until lightly charred. Set aside to cool until easily handled.

Once the pineapple is cool, cut it into bite-sized pieces, trimming around and discarding the core. In a large bowl, combine the pineapple chunks, strawberries, kiwi, mangoes, basil and a pinch of salt. Stir very gently. Chill for 20 minutes to allow the juices to meld. Stir very gently before serving.

Bon Appétit: ORANGE BARBECUE BEEF SHORT RIBS

The Gilmer Free Press

Ingredients:

Servings: 8

1 tablespoon chili powder
¾ cup packed brown sugar, divided
1 teaspoon dried thyme
1 teaspoon garlic powder
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
Kosher salt
Zest of 2 oranges
6 pounds bone-in beef short ribs (English- or flanken-style)
12-ounce bottle chili sauce
½ cup cider vinegar
12-ounce jar orange marmalade
Hot sauce
Ground black pepper


Directions:

In a small bowl, combine the chili powder, ¼ cup of the brown sugar, the thyme, garlic powder, smoked paprika, cayenne, 2 teaspoons of salt and the orange zest. Rub the mixture over all sides of the short ribs. Arrange the ribs on a baking sheet and cover tightly with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight.

Meanwhile, make the sauce. In a small saucepan over medium, combine the chili sauce, the remaining ½ cup brown sugar, the vinegar, marmalade and a splash of hot sauce. Bring to a simmer, reduce heat to low and cook for 20 minutes, stirring frequently to prevent the bottom from scorching. Season with salt, pepper and additional hot sauce, if desired.

When the ribs are ready to cook, heat one side of the grill to medium.

Unwrap the ribs and place on the unheated side of the grill and cook, turning occasionally, for 1½ hours, or until fork tender. Baste the ribs with the barbecue sauce, then cook for an additional 10 minutes, glazing with additional sauce and turning every 2 to 3 minutes, or until the ribs are sticky and lightly charred. Serve with additional barbecue sauce.

Bon Appétit: BRATWURST GRINDERS WITH APPLE, CHEDDAR AND SAUERKRAUT

The Gilmer Free Press

Ingredients:

Servings: 4

1 tablespoon caraway seeds
1 large apple, peeled, cored and diced
1 teaspoon sugar
4 small grinder rolls
Butter
4 bratwurst sausages or 6-inch kielbasas
½ cup shredded extra-sharp cheddar
½ cup sauerkraut, squeezed of excess moisture


Directions:

In a dry skillet over medium, toast the caraway seeds, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.

Return the skillet to medium-high and add the apple and sugar. Saute until lightly caramelized and just tender, about 5 minutes. Set aside.

Heat the grill to medium. Slice open the grinder rolls and butter the insides. Place the rolls on the grill grates, spread open and set cut side down. Grill until toasted, 2 to 3 minutes. At the same time, grill the sausages or kielbasas, turning occasionally until charred, plump and cooked through, about 6 minutes.

To assemble, sprinkle the insides of the rolls with the cheese before placing a sausage into each. Divide the apples between the rolls, then top with sauerkraut and a sprinkle of toasted caraway seeds.

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