Grilled Herb Mustard Steaks
Ingredients:
2 boneless beef top loin
or rib eye steak - 1" thick
Herb Mustard:
2 large garlic cloves - crushed
2 teaspoons water
2 tablespoons dijon mustard
1/2 teaspoon pepper
1/2 teaspoon thyme leaves - dried
Make sure your steaks are well trimmed from fat.
1. In glass measure, combine garlic and water; microwave 30 seconds on HIGH. Stir in remaining mustard ingredients; spread onto both sides of beef steaks.
2. Place steaks on grid over medium ash-covered coals. Grill top loin steaks uncovered 16 to 18 minutes (rib eyes 12 to 14 minutes) for medium rare to medium doneness, turning occasionally.
3. Season steaks with salt, as desired. Carve steaks crosswise into thick slices.
Honey and Herb Grilled Pork Roast
3 pounds boneless pork loin roast
1 cup beer
1/2 cup honey
1/2 cup Dijon mustard
1/2 cup olive oil
1/2 small onion, chopped finely
1 garlic clove, minced
2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine all ingredients, except pork roast. Put pork roast in large plastic bag (or plastic container). Pour marinade over pork. Marinate at least 4 hours in refrigerator, or overnight. Remove pork roast from marinade, reserving marinade. Grill covered (or bake at 350 degrees) for 30 minutes per pound, basting occasionally. Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast.
Chicken with Herbs and Lemon
3/4 cup chopped fresh herbs*
2 or 3 cloves garlic, minced
3 whole boned chicken breasts, skinned and halved
salt and pepper
2 lemons
3 tablespoons sweet butter**
6 pieces aluminum foil, each large enough to wrap a chicken breast like a sandwich
1. Heat oven to 350 degrees.
2. Mix herbs and garlic together in a bowl.
3. Lightly pound or flatten the chicken, making the piece the same thickness all over. Arrange chicken pieces on foil strips. Season with salt and pepper. Spread one-sixth of the herb and garlic mixture on top.
4. Slice the lemons and place over the herbs. Dot with butter.
5. Fold up the packets (so all the ends are closed) and place on a baking sheet.
6. Bake for 30 minutes.
Serves 6.
* Suggested herb combinations (in roughly equal amounts):
1) mint, dill, parsley
OR
2) basil, oregano, thyme
OR
3) tarragon, parsley, chives
** If you don’t have sweet butter you can use salted butter, but sprinkle the salt more sparingly in step 3.
Herb Marinated Grilled Vegetables
Serving Size : 4
MARINADE
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary; chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh basil; chopped
1 teaspoon fresh oregano; chopped
1 tablespoon garlic - minced; 1/2 teaspoon salt;
1/2 teaspoon ground black pepper
VEGETABLES
2 pounds assorted vegetables, left whole if small or cut in half.
Marinade - whisk together all ingredients in a small bowl. Arrange the vegetables in shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove the vegetables from the marinade (reserve marinade). Grill the vegetables 6" away from the heat source until they are tender, brushing them with the marinade as they cook. Cooking times will vary according to the vegetables.
Pesto
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh basil leaves
1/4 pound Parmesan cheese
7/8 to 1 cup olive oil
In a food processor grind all the ingredients until finely chopped with 1/4 cup of the olive oil. Add the remaining oil and process until smooth.
Mixture can be stored in the refrigerator for several days. Press into a container and cover with a thin layer of oil. The oil will prevent exposure to air, which turns the pesto dark.
Pili Pili
Pili pili is a spicy herb oil found on tables all over the Mediterranean. Each country has a slightly different proportion and combination of ingredients, but the purpose is universal: to add an extra zip of flavor.
Each person controls their own heat and spice by drizzling it on themselves. Put it on pizza, vegetables or grilled meat and seafood. Or pour some on a plate and dip a piece of baguette. Absolutely scrumptious!
1 tablespoon dried oregano
2 teaspoons hot red pepper flakes OR 12 dried red peppers, such as tien tsin, which are used in Asian cooking
1 teaspoon fennel seeds
4 springs fresh thyme
4 springs fresh rosemary
4 bay leaves
2 cloves garlic, cut in half (remove any green shoots)
1 cup olive oil
In a sterilized bottle (such as a wine bottle cleaned in the dishwasher), layer the oregano, peppers and fennel seeds. Put the sprigs of herbs, the bay leaves and the garlic into the bottle. Cover with oil and close (a plastic wine cork is perfect). Set aside for one to two weeks to allow the flavors to come together.
Herb Butter
1 pound unsalted butter, at room temperature
4 tablespoons finely chopped parsley
2 tablespoons finely chopped dill, chervil or tarragon (or your favorite herb)
Chop the herbs. Add butter and mix together. Press the butter into a bowl or crock. Refrigerate.
Bring to room temperature before using.
