February 2010
|
|
Feb 17, 2010 1:05 AM
Al - THE BBQ SHOP
|
Grilled Artichoke and Spinach Dip with Pita Wedges
2 cans (14 ounces each) artichoke hearts, drained
1/4 cup extra virgin olive oil, divided, plus more for brushing on the pita
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 medium onion, roughly chopped
2 pounds frozen chopped spinach, drained well
1 pint heavy cream
1 pint sour cream
1 cup plus 2 tablespoons grated Parmesan cheese, divided
8 pita rounds
1. Thread the artichoke hearts onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until golden brown, about 6 minutes, turning once.
2. In a large sauté pan, warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through.
3. Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges.
4. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.
Makes 12 servings
* Recipes by Weber |
|
|
|
|
|
Feb 17, 2010 12:23 AM
Al - THE BBQ SHOP
|
Sweet and Spicy Shrimp Kabobs
1/4 cup honey
1 tablespoon minced canned chipotle chile pepper in adobo sauce
1/2 teaspoon kosher salt
1 pound extra-large shrimp (16-20 count), shelled and deveined
6 wooden skewers, soaked in water for at least 30 minutes
2 tablespoons minced fresh cilantro
1. In a large bowl combine the honey, chile pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove the shrimp from the bowl and discard any remaining marinade.
2. Thread the shrimp onto skewers, three per skewer.
3. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 2 to 4 minutes, turning once. Arrange skewers on a serving dish and sprinkle with the cilantro.
Makes 6 servings
* Recipes by Weber |
|
|
|
|
|
Feb 16, 2010 1:04 PM
Al Shivji
|
Bruschetta Primavera
2 Large tomatoes, peeled, seeded and diced
12 slices of crusty bread, each about 1/2" thick
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil or 1tsp dried basil
1 large clove garlic, minced, plus 4-6 garlic cloves, halved
1/2 tsp freshly ground pepper
1/3 - 1/2 cup olive oil
Use a long, slender baguette-type loaf for the bread and cut the slices on the diagonal. Preheat the grill to low. In a small bowl, stir together the tomatoes, parsley, basil, minced garlic, salt and pepper. Set aside. Arrange the bread slices on the grid. Grill turning 2 or 3 times, until the bread is golden brown on both sides, about 3 minutes total. Now take the ingredients in the small bowl and spoon gently onto the bread. Place back on the grill for approximately 2-3 minutes to warm.
* Recipes by Napoleon |
|
|
|
|
|
|
|
|
|
|
|
| |
| |
| |
| |
|
|
RSS Feed |
 |
|
