grill – Page 4 – TasteFood

Barbeque, Denmark, entertaining, Fish and Shellfish, Grilling, Marinades

Grilled Soy and Mustard Marinated Fish Kebabs

July 16, 2010August 7, 2014by Lynda Balslev2 Comments

This weekend we are hosting my husband’s extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It’s easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty soy sauce and sharp mustard. Simple, fresh and a little different – this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs

This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2″ chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1 inch pieces
Italian flat leaf parsley for garnish

Pre-soak 12 bamboo skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat. Refrigerate at least one hour and up to 3 hours.
Prepare grill for medium-hot heat or broiler. Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using. Discard marinade. Grill over direct heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.

Farmers Market, Grilling, Meat

Grilled Steak with Rosemary, Shiitake Mushrooms and Garlic Scapes

May 9, 2010June 25, 2020by Lynda Balslev4 Comments

This morning, in honor of Mother’s Day, we went to the farmers market with the satisfying intention of purchasing ingredients for our dinner. Beautiful New York strip steaks were on display and immediately went into our basket. Asparagus, shitake mushrooms, strawberries, peas and fava beans quickly followed. Our final purchase was a bunch of garlic scapes, impossible to pass by, as they feistily vied for attention, announcing their assertiveness – if not in taste, than in their spiky shape.

Garlic scapes resemble an oversized chive with a bulbous flower at the end. The stalks are firm with a peppery bite and mild garlic flavor. They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor. The flowers are edible and, when cooked, have a somewhat astringent and earthy flavor.

When we arrived home, I made a paste of garlic, rosemary, sea salt and olive oil and smeared it all over the steaks to marinate in during the afternoon. While they stewed in garlic and rosemary, I prepared a stir-fry of Shitake Mushrooms and Garlic Scapes to serve over the steaks as a fresh garnish, along with grilled asparagus, new potatoes and fresh strawberries and cream for dessert. I can’t think of a better Mother’s Day celebration.

New York Strip Steak with Sautéed Shiitake Mushrooms and Garlic Scapes
Serves 4

Steaks:
3 garlic cloves, minced
2 rosemary sprigs
1 tablespoon coarse sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
4 New York or ribeye steaks

Stir-fry:
2 tablespoons olive oil
1 garlic clove, minced
4 to 6 elephant garlic scapes, bulbs removed and saved for another use, stalks thinly sliced
1 sprig rosemary
6 ounces (180 g) shiitake mushrooms, wiped clean with a paper towel, ends trimmed, sliced
1/3 cup (80 ml) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs for garnish

Combine garlic, rosemary, and salt in a mortar with a pestle. Smash the garlic and bruise the rosemary. Mix in the olive oil and black pepper.
Rub the oil all over the steaks. Cover and refrigerate for at least 1 hour or up to 24 hours. Remove from refrigerator one hour before grilling.
Prepare the vegetables: Heat the oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the garlic scapes and sauté 1 minute. Add the rosemary sprig and shitake mushrooms and sauté until the mushrooms begin to release their juices and turn golden brown. Stir in the stock and deglaze the pan and then add the soy sauce. Season to taste with salt and pepper.
Prepare the grill for direct cooking over high heat. Grill the steaks over direct heat until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning as needed.
Transfer to a cutting board and let rest for 5 to 10 minutes before slicing. Arrange the steaks on serving plates or platter. Spoon the shitake and garlic scape stir-fry over the meat. Garnish with rosemary sprigs.

Barbeque, Desserts, Fruit, Grilling, Summer

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

August 12, 2009July 31, 2014by Lynda Balslev3 Comments

It’s the final stretch of summer, and the month of August is digging in its heels as autumn approaches. The days are slow and lazy, as the summer sun falls a little lower in the sky, casting lavender and peach hues in the steamy horizon. Life is simple, and food is easy, cool and sweet, especially in the fruit department. Eliptically shaped watermelons, weighing more than a stuffed picnic basket, are cut up and slurped for their refreshing liquid and sweetness. Ripe cantalope melons vie for attention, equally sweet and easy to eat – either dressed up, all fancy, on a plate with salty prosciutto or simply eaten by the wedge. Stone fruits stack our bowls: Nectarines, peaches, apricots and plums mingle in teetering piles, perfumed, tangy, and juicy, begging to be eaten with the promise of a quick pick-me-up when the heat wilts our energy and appetite. Summer eating doesn’t get better than this with no fuss and no kitchen heat. In fact, the only heat action, beyond the sun, is on the barbeque, where, not surprisingly, many of these fruits are quite compatible with our favorite summer activity: grilling.

Grilling fruit is not about cooking, but intensifying the flavor and sweetness of the fruit. The grilling process enhances the fruit as the natural sugars begin to caramelize while the fruit browns. Many types of fruit can be grilled, such as melon, stone fruit, pineapple, mangoes, apples and pears. Have fun experimenting, remembering to lightly oil the fruit before grilling and not to let the fruit blacken too much, because it will become bitter. Grilled fruit can be used with sweet and savory dishes, incorporated into salads and salsas or starring in a dessert such as this:

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme
Serves 6

3 nectarines, halved, pitted
6 apricots, halved, pitted
Vegetable oil
Whole milk Greek-style yogurt, room temperature, stirred to soften
Honey
Thyme sprigs

Prepare grill for medium-hot heat. Halve the fruit and remove the pits. Lightly oil the cut side of the fruit. Place cut side down over direct medium-hot heat. Cook until char marks appear, 3-4 minutes. Arrange fruit, cut-side up, on plates. Serve with a spoonful of Greek yogurt. Drizzle yogurt and fruit with honey. Garnish with thyme sprigs.