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Archive for the ‘Fire’ Category

Fire Roasted Artichokes with Herb Aioli

01 Jan

Brought to us by John

2 tablespoons chopped garlic
1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped basil or cilantro
Salt and pepper
2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed

Herb Aioli:
1/3 cup stale bread crumbs
1/2 tablespoon white wine vinegar
6 to 8 cloves garlic
1/2 teaspoon salt
6 egg yolks
1 1/2 cup olive oil
White pepper
Hot pepper sauce
1/4 cup fresh basil or cilantro

Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.

To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.

Preheat a grill.

Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

Serves 2

Source: Food Network

 
 

Grilled New Potatoes with a Red Pepper Crust

01 Jan

Brought to us by Jason

Olive oil for coating
24 small new potatoes
2 Tbs. sweet paprika
1/2 tsp. cayenne pepper or hot paprika, or
to taste
1 Tbs. garlic powder
1 1/2 tsp. salt

Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. If the potatoes are very small, have ready a grill basket to keep them from falling through the grill rack into the fire, or use skewers.

Bring a pot of water to a boil over high heat. Add the potatoes and cook them just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry.

Put the potatoes in a large bowl and coat with oil. In a small bowl, mix together the paprika, cayenne, garlic powder and salt. Toss the potatoes with the spice mixture until well coated.

Grill the potatoes directly over medium-high heat, turning often, until nicely browned and tender, 10 to 20 minutes, depending on the size of the potatoes. Serve immediately.

Serves 4.

Source: Williams-Sonoma

 
 

Coffee Blazer

01 Jan

Brought to us by Desiree

1 Tb Kahlua
1 TB cognac
Sugar
Lemon slice
Hot coffee to fill
Whipped cream

Warm the Kahlua and cognac over a low flame.  Moisten the rim of the serving glass with the lemon slice, roll the rim in the sugar and then drop the lemon slice in the glass.  Warm the glass over low flame to melt the sugar on the rim.  Pour in the warmed Kahlua and cognac and ignite.  Extinguish with the coffee.  Stir well and top with whipped cream.