Tag archive for "Grilling"

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

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Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 03 May 2013

This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.

  • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

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Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

1 Comment 31 January 2012




These scrumptious chicken burger sliders are an easy, kid friendly meal. They are also low fat and easy to dress up for your adult guests. Just serve fancier slider rolls from kosher bakeries such as in Pomegranate in Brooklyn, NY. Toppings such as avocado, roasted red peppers and  caramelized onions, (and all of the toppings that Florence mentioned below!) also add to the adult appeal of these fail proof  flavor filled sliders. Don’t forget to make them a main attraction to your Super Bowl menu this Sunday night, February 5, 2012. 

Thanks to Florence Doueck for this perfected juicy slider recipe! Please check out Florence’s brand new easy and kosher gourmet recipe site, Beyond My Recipes. Florence uses the old fashioned “use your judgement” pinches and handful ingredient measurements.  Let’s all welcome and follow Florence’s  blog!

Comment below if you are thinking of trying this great new chicken slider recipe! Marlene M.

Chicken Slider Burgers by Florence Doueck:

What you will need:
-ground white meat chicken (can be made with ground turkey as well)
-fresh parsley
-fresh ginger
-garlic powder
-ginger powder
-lemon zest
-panko breadcrumbs ( or matzo meal for Passover)
-slider buns

Preparation- To clean: Soak a handful of parsley in water, and then rinse each branch. Finely chop the parsley. Peel and grate some ginger (about the size of your thumb) on a microplane. Grate a carrot, half a lemon (by grate I mean zest), and half of a white onion on the mircoplane as well.

Step 1-Add the ground chicken to a bowl- I used about 2 pounds, which came out to about 9 patties. Add the grated ginger, lemon zest, carrot, andonion. Then add an egg (one egg for every pound or pound and a half). Add a splash of water, and a handful of panko breadcrumbs. Next add a dash ofgarlic powder and ginger powder. Add a squeeze of honey (or more if you like it sweeter). Sprinkle with salt and some pepper. Combine all ingredients.

Step 2- Line a tray with wax paper (to freeze). Form the chicken mixture into the size of a meatball, then place on the tray and flatten with the palm of your hand. The patties should be mini, so they fit on the slider buns. If you want to make regular sized chicken burgers that works too, just make them bigger (double the size). Freeze the chicken burgers. I like to freeze them first and then cook them, because these patties are delicate and fall apart easily when you cook them.

Broil, Pan fry, or Grill!
You can cook these burgers any way you like. The easiest way is to broil them. Put the oven on broil and place patties on a slotted tray (so the grease drips down). Since broiling only cooks the top of your food on a very high heat, be sure to flip the burger after about 7 minutes in the oven. If you want to pan sear the burgers, sear on both sides in a pan with a little oil then finish them off in the oven.

The toppings are endless!

I love multiple toppings on my burgers. On this burger put lettuce, I sliced some pickles, shallot (milder version of an onion), and tomato. As for a sauce I mixed a little sriracha mayonnaise, and ketchup and spread it on a toasted bun.

Toppings I would try (on any type of burger- beef, chicken, or turkey!):
-shredded carrot
-marinated peppers
-red onion
-white onion
-sliced radish
-jalapeño peppers
-grilled sliced peach (yes! Fruit on a burger.)
-fried egg!
-caramelized onions
-grilled pineapple
-garlic mayo
-roasted red pepper
-herb spread (in a food processer add fresh basil, thyme, oregano, parsley, lemon, oil, salt, and pepper. Process until you form a paste)
-corn relish (corn, diced pepper, sliced scallions, white vinegar, salt, pepper)
-grilled mushroom
-ginger carrot dressing (in a blender add carrot, fresh ginger lemon, vinegar, honey, oil, and sesame oil)
-teriyaki sauce
-BBQ sauce

If you really want to whip up juicy sliders, try this chef approved Flame Top Braiser for Sliders and Juicy Ribs, which has been said to be “A gentle Jacuzzi for food.”

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22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

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22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

1 Comment 08 July 2010

Recently, Mark Bittman featured a great article featuring 101 Fast Grilling Recipes.
We’ve edited out the un-kosher ingredients and pared it down to the top 22 summer grilling ideas for all of our kosher cooks!
Which ones are your favorites?  Comment below and let us all know!
1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter, or margarine, or Earth Balance, and spoon over the artichokes. Finish with parsley.
3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.
6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goatcheese and some salad greens.
7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil .
9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like
10. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

11. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.
12. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
13. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.
14. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.
15. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
16. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
17. Grill pineapple (or anything, really, from tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
18. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
19. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
20. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).
21. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
22. Grilled poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

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