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Sunday, June 8, 2008

Weekly Menu III: Recipes

Recipes from the Weekly menu section -

Pesto Sauce - see recipe link Toss one cup of pesto sauce over 1 lbs. of freshly cooked pasta (your choice). Around the edge of the serving bowl, add 1 cup of grape tomatoes, sliced in half.

Grilled Rib Steaks with Salt and Rosemary Butter

3 lbs. boneless rib club steak (about 4 large)
1/4 cup Kosher Salt
4 Tbls. unsalted butter, room temp.
2 med. sprigs of fresh rosemary

Remove steaks from refrigerator before grilling and place on a platter. Heavily sprinkle salt on all 4 steaks on each side and allow them to sit at room temperature for about 20-30 minutes.

Meanwhile, remove rosemary leaves from stem and chop finely. Mix with butter and let sit at room temperature.

Grill steaks about 6-7 minutes per side and when each steak comes off the grill, place 1 Tbls. of butter on each hot steak. Serve

Portabella Mushrooms with Goat Cheese and Tomato-Basil Salad

2 very ripe tomatoes, seeded and chopped
2 cloves of garlic, minced
1/4 cup washed, fresh, basil: chopped
1/4 cup pitted Kalamata Olives, chopped

1/4 cup extra virgin olive oil
3 Tbls. Balsamic Vinegar

1/2 cup goat cheese, crumbled

4 Large Portabella Mushroom Caps - cleaned (gills removed)
4-5 Tbls. Olive Oil + basting pastry brush
Kosher Salt

In a med. bowl, combine tomatoes, garlic, basil and olives. In a small bowl, slowly whisk vinegar into oil until well mixed. Pour over tomatoes.

Brush both sides of caps with oil and sprinkle with salt
Grill mushrooms about 2-3 minutes per side on indirect heat (the outsides of the grill).

Remove from grill and sprinkle with goat cheese and 3-4 Tbls. tomato salad. Top with a little more cheese and serve.

Grilled Balsamic Chicken Cutlets

3/4 cup of Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
2 Tbls. fresh Thyme, chopped
2 garlic cloves, minced
1 1/4 Lbs. thinly sliced chicken cutlets

Mix all ingredients except chicken in a medium bowl. Place chicken in a heavy zip back and pour ingredients inside. Mix well and allow to marinate at least over night.

Grill chicken cutlets about 3 minutes per side over direct heat(as long as they are super thin!) and perhaps an extra minute over indirect heat

Salad with Shredded Chicken and Feta Cheese

1 head, romaine hearts, chopped
1 cucumber, sliced
1 red pepper, sliced and chopped
1 carrot, shredded
1/2 cup crumbled feta cheese
2 slices, red onion
6 oz. Grilled Balsamic Chicken Cutlets, chopped
Juice of 1 large lemon
2 Tbls. Extra Virgin Olive Oil
fresh pepper

In a large bowl, combine all ingredients and toss well.

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