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Archive for Monday, July 5, 2010

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Salad season: Break out the grill for some flavorful summer dishes

July 5, 2010

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It’s summer! Take advantage of fresh summer produce, avoid heating up your kitchen and serve light salad meals. Jayni Carey prepares a variety of grilled salad meals on a new “Jayni’s Kitchen.”

Grilled Shrimp Salad with Mango, Red Pepper and Snow Peas

1 1/2 pounds medium shrimp (21-25 count), shelled and deveined

1 large mango, peeled and cut into 1/2-inch cubes

6 green onions, trimmed and cut into 1-inch pieces

1 small red, orange or yellow bell pepper, seeded and thinly sliced

4 ounces snow peas or sugar snap peas, strings removed

2 garlic cloves, minced

1 tablespoon fresh ginger, minced or grated

1 teaspoon hot or mild smoked Spanish paprika

1 teaspoon sea salt

1/4 cup olive oil

2 to 3 tablespoons fresh lime juice

1/2 cup fresh cilantro, snipped

2 small to medium heads romaine lettuce

Olive oil

Juice of 1/2 lime

Salt and black pepper

Lime wedges, for garnish

Place the shelled shrimp in a large bowl. Place the chopped mango, green onions, pepper and snow or sugar snap peas in a separate bowl.

In a small bowl, combine the garlic, ginger, Spanish paprika and sea salt. Whisk in 1/4 cup of olive oil. Pour half of the mixture over the shrimp and the remaining half over the mango and vegetable mixture. Toss each gently to coat and let stand at room temperature for about 20 minutes.

Place a grill basket and a flat grill tray on the grill and heat over high heat on a gas grill or over hot charcoals. When hot, place the shrimp on the grill tray in a single layer. Spoon the mango and vegetable mixture into the grill basket. Cover and grill for 2 to 3 minutes. Turn the shrimp over and toss the mango and vegetables. Cover and grill for 2 to 3 minutes more, until the shrimp is cooked through, the mango is lightly charred and vegetables are tender-crisp. Transfer the shrimp and the mango and vegetable mixture to a large bowl. Add 2 to 3 tablespoons of lime juice and toss to coat. Add the cilantro and toss again.

Remove any damaged outer leaves from the romaine lettuce heads and trim the tops. Cut each head in half, keeping a portion of the base attached so the leaves will stay together. Rinse the lettuce halves in cold water, taking care to keep the leaves intact. Drain well on paper towels. The lettuce should be mostly free of moisture before grilling. To help keep the leaves intact, tie each portion with string to hold them together. Brush each portion with olive oil. Place the lettuce on the grill over high heat or hot charcoals, cover and grill for 1 to 2 minutes each side, just long enough to char the edges of the lettuce (do not let it wilt). Transfer the lettuce to a platter and remove the strings.

Place a quarter of the grilled lettuce on each dinner plate. Squeeze a small amount of lime juice over the lettuce and sprinkle with salt and pepper. Spoon the shrimp mixture over the lettuce and garnish with lime wedges. Serves 4.

Grilled Chicken, Zucchini and Red Pepper Salad

Marinade:

2/3 cup mayonnaise
1/4 cup lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon fresh tarragon, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

1 1/2 pounds skinless, boneless chicken breasts

12 ounces zucchini

1 large red bell pepper

1 head green leaf lettuce, rinsed and drained

Olive oil

Salt

Juice of 1 or 2 lemons

Marinade: Combine all ingredients for the marinade in a small bowl and set aside.

Cut the chicken breasts into 1 to 11/2-inch cubes. Place in a large bowl, add half of the marinade and turn to coat. Cover and refrigerate for at least 1 hour. (If not using the remaining marinade within an hour, cover and refrigerate.) Cut the zucchini into 1-inch rounds, then slice the rounds in half. Seed the pepper and cut it into 1-inch slices. Place the vegetables in a large bowl. Add the remaining marinade and turn to coat. Let stand at room temperature for about 30 minutes before grilling.

To grill the chicken: Remove the chicken from the marinade and thread onto four metal skewers. Heat a gas grill over high heat, or prepare hot charcoals. Place a grill basket on the grill grates to heat (for cooking the vegetables). When hot, place the skewered chicken directly on the grill grates. Cover and grill until lightly browned on all sides, turning every 2 minutes, for total of 6 to 7 minutes. Move the skewers to indirect heat and continue cooking for 4 to 6 minutes more, until cooked through.

To grill the vegetables: Place the vegetables in the heated grill basket over high heat on a gas grill, or over hot charcoals. Cover and grill for 3 to 4 minutes, turn the vegetables over and grill for 3 to 4 minutes more. The vegetables should be lightly browned and tender-crisp.

To serve, arrange 2 or 3 medium to large lettuce leaves on each dinner plate. Spoon the vegetables over the leaves. Top each with a skewer of chicken. Drizzle each salad with olive oil, salt and lemon juice, to taste. Serves 4.

Grilled Lamb Chops with Greek Salad

Greek Salad:

10 ounces tomatoes, chopped into 1-inch pieces
1 8-ounce cucumber, peeled if desired, quartered lengthwise, seeded and chopped into 1/2-inch pieces
1/2 small red, orange or yellow bell pepper, seeded and thinly sliced
1/2 small red or mild yellow onion, thinly sliced
1/4 cup pitted kalamata olives, halved

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1 large garlic clove, minced

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons olive oil

2 ounces feta cheese, crumbled

Marinade:

1/4 cup lemon juice
4 large garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

8 lamb chops, trimmed

1 head Boston lettuce, rinsed and drained

Greek Salad: Prepare the vegetables and place them in a large bowl along with the olives.

Add the lemon juice, vinegar, garlic, oregano, salt and pepper to the vegetables mixture. Add 6 tablespoons of olive oil and toss to coat the vegetables. Add the feta cheese and toss again. Let the salad stand at room temperature for at least 1 hour before serving. If made ahead, refrigerate until 30 minutes before serving.

Marinade: In a small bowl, combine the lemon juice, garlic, oregano, salt and pepper. Whisk in 1/4 cup of olive oil.

Place the lamb chops in a baking dish. Pour the marinade over the chops and turn to coat both sides. Cover and let stand at room temperature for about 30 minutes before grilling.

To grill the lamb chops: Remove the chops from the marinade and place them on a gas grill over high heat, or over hot charcoals. Cover and grill for 3 to 5 minutes, until nicely browned. Turn the chops over and grill for 3 to 5 minutes more for medium-rare. Transfer the chops to a platter and tent with aluminum foil. Let rest for 5 minutes before serving.

To serve, place 2 or 3 medium to large Boston lettuce leaves on each plate. Top the leaves with some of the Greek Salad. Arrange two lamb chops on each plate. Serves 4.

— Recipes by Jayni Carey

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