The Dynamic Trio - Blog

Yes, summer is truly here. It’s too damned hot to cook in the house, yet we need to eat. So what are my choices - hmmm, let’s see. Cold cereal? Umm, no. Fruit salad? That sounds good, no cooking required, however, I have a growing boy at home and fruit alone ain’t gonna do it for him.

So I guess it’s time to break out the grill!

For the vegetarians in the group (I eat nothing but grains and veggies all day, and have a single serving of meat with my dinner, so I have to be creative to keep it interesting), grilling can work for you in a major way. And if you’ve never tried indirect cooking, it’s something results in a tender cut of meat that falls apart in your mouth.

So whether you’re a veggie-gal or a rib-chicken-fish diva, here’s a couple of cool recipes for both of you:

Grilled Asparagus with Green Peppercorn Vinaigrette Recipe courtesy Bobby Flay, 2007

3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
2 tablespoons canola oil

Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
Heat the grill to high.

Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes. Place grilled asparagus on a platter and drizzle the vinaigrette over the top.

~~~~~~~~~~~~~~~~~~~~~~

Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar Recipe
courtesy Emeril Lagasse, 2007
(Note, follow the link below for the Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar)

6 (5-ounce) portions yellowfin tuna
1/8 teaspoon salt
1/8 teaspoon black pepper

Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat a grill to high and grill the tuna to the desired temperature. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top. Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes.

Serve immediately.

Click HERE for the other recipes. Enjoy!

TJ

Yes, summer is truly here. It’s too damned hot to cook in the house, yet we need to eat. So what are my choices - hmmm, let’s see. Cold cereal? Umm, no. Fruit salad? That sounds good, no cooking required, however, I have a growing boy at home and fruit alone ain’t gonna do it for him.

So I guess it’s time to break out the grill!

For the vegetarians in the group (I eat nothing but grains and veggies all day, and have a single serving of meat with my dinner, so I have to be creative to keep it interesting), grilling can work for you in a major way. And if you’ve never tried indirect cooking, it’s something results in a tender cut of meat that falls apart in your mouth.

So whether you’re a veggie-gal or a rib-chicken-fish diva, here’s a couple of cool recipes for both of you:

Grilled Asparagus with Green Peppercorn Vinaigrette Recipe courtesy Bobby Flay, 2007

3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
2 tablespoons canola oil

Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
Heat the grill to high.

Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes. Place grilled asparagus on a platter and drizzle the vinaigrette over the top.

~~~~~~~~~~~~~~~~~~~~~~

Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar Recipe
courtesy Emeril Lagasse, 2007
(Note, follow the link below for the Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar)

6 (5-ounce) portions yellowfin tuna
1/8 teaspoon salt
1/8 teaspoon black pepper

Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat a grill to high and grill the tuna to the desired temperature. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top. Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes.

Serve immediately.

Click HERE for the other recipes. Enjoy!

TJ