Grilling with Chef Dan McGee
Grilled Veal chop with grilled portabella mushroom, ginger dressing
serves 4
8 portabella mushroom cleaned
T.T. salt and pepper
4pc. 8oz veal chop
2 tbs. olive oil
2 tbs. chopped chives
Ginger dressing
Prepare the grill.
Put the mushrooms in a bowl and toss with 2 tbsp of the ginger dressing. season with salt and pepper. Brush the veal chops with the olive oil and season with salt and pepper. Grill the veal chops for about 5 min on each side. Internal temp should be 130 for medium. Set aside to keep warm. Drain the mushrooms and grill for 3 minutes on each side. Arrange 2 of the mushrooms on each plate followed by a veal chop. Drizzle with the dressing.
Ginger dressing
1/4 cup mayonnaise
1 tbsp. Dijon mustard
2 tbsp. fresh grated ginger
1 tbsp. soy sauce
1 tbsp. fresh lemon juice
1 tbsp. white vinegar
2 tbsp olive oil
t.t salt and pepper
To make the dressing, combine the mayonnaise, mustard and ginger in a bowl. Whisk in the soy sauce, lemon juice, vinegar, and oil. Season with salt and pepper.
Grilled sea scallops with orange, red onion, and cilantro
serves 4
1 red onion sliced thinly sliced
3 oranges
T.T. salt and pepper
12 pc. sea scallop, muscle removed
2 Tbs. olive oil
1/4 cup small cilantro sprigs
4 leaves washed Boston lettuce
Remove the skin of the oranges. Working over a bowl, slice the between the membranes to release the orange segments into the bowl. Squeeze the juice out of what is left of the orange into the bowl. Add the onion and season with salt and pepper. Brush the scallops with 1 Tbsp. of the olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes on each side or until just cooked through. Add the cilantro to the oranges and toss. place a lettuce leaf on each plate and spoon the orange salad onto it. Arrange the sea scallops around the salad and drizzle with olive oil. Serve
Grilled Lamb chops, new potatoes & asparagus– mint and black pepper vinaigrette
serves 4
8 new potatoes cleaned
16 med. asparagus spears
Mint & black pepper vinaigrette
12 lamb chops
T.T. salt and pepper
Prepare your grill
Cook the potatoes in lightly salted boiling water for about 15 minutes until tender but still firm. Drain and set aside to cool. Blanch the asparagus in lightly salted boiling water for about 3 minutes. Plunge into ice water. When cold drain and set aside. Cut the potatoes in 1/2. Put them in a bowl and toss with a little of the vinaigrette. Put the asparagus on a plate and brush with the vinaigrette. Season the lamb chops with salt and pepper and a little of the vinaigrette. Grill the potatoes for two to three minutes, turning occasionally until browned, grill the asparagus for 2-3 minutes. Set aside and keep warm. Grill the lamb chops for 3 to 4 minutes on each side for medium rare. Arrange the potatoes, asparagus, lamb on serving plates and drizzle with the vinaigrette.
Mint and Black pepper vinaigrette
2 tbs. chopped fresh mint
1 tsp. sugar
1 tsp dijon mustard
2 tsp coarsely ground black pepper
3 tbsp. cider vinegar
1/4 cup olive oil
Put the mint in a bowl and sprinkle sugar. Stir in the mustard, pepper and vinegar. Slowly whisk in the olive oil.
Grilled Ribeye with grilled Beefsteak tomatoes and Red Onion
Four 10 to 12 oz center cut rib-eye steaks
T.T. salt and Pepper
T.T. cayenne pepper
2 tbsp. olive oil
1 large red onion cut into 4 thick slices
2 large beef steak tomatoes, cut into 8 thick slices
1/4 cup fresh cut basil
Prepare the grill.
Season the steaks on both sides with salt, a good amount of black pepper and a little cayenne. brush the steaks with the olive oil. Grill the steaks for 3to 4 minutes a side or until internal temp of 125 for medium rare. Set aside to keep warm.
While the steaks are cooking rub a little olive oil on the onions. Place the onions and grill and cook for about 3 minutes. Using a spatula gently turn the slices and cook for 2-3 minutes. Place the tomatoes on the grill and cook for 2 to 3 minutes per side. Place the tomatoes and onions on a plate season with salt and pepper and the basil. Place a steak on each plate and serve.
Grilled chicken with lime and avocado
serves 4
juice of 3 limes ( about 1/4 cup)
2 tbsp olive oil
1/2 tsp minced garlic
2 tbsp. chopped parsley
2 tbsp chopped cilantro
1 tbsp. chili powder
1 tsp. ground cumin
Four 6 to 7oz chicken breast
2 ripe avocados
3 scallions sliced
1 red pepper chopped
1/2 jalapeno, seeded and finely chopped
2 plum tomatoes, seeded and diced
Prepare the grill.
Combine the lime juice, olive oil, garlic, parsley, cilantro, chili powder and cumin in a bowl and salt and pepper. Put the chicken in a bowl and add enough marinade to cover the chicken. Cover and marinate for 15 to 20 minutes turning occasionally.
Remove the chicken from the marinade. Pour 1/2 the marinade into a pan and reserve the rest of the marinade to baste the chicken. Grill the chicken for 6 to 8 minutes per side basting with the marinade. Chicken needs to be cooked to a internal temp of 160. Meanwhile halve the avocados length wise, remove the pits and cut into cubes. Add the scallions and peppers to the marinade in the sauce pan and bring to a simmer. Remove from the heat. add the avocados and tomatoes.
Place the chicken on serving plates and spoon the sauce over.
Marinades Perfect for Kabobs
Tangerine Pineapple Vinaigrette
Yield 1 Quart
1¼ cup tangerine juice
2/3 cup pineapple juice
2 tablespoons lemon juice
2 teaspoons balsamic vinegar
2 teaspoons Creole mustard
1 teaspoon roasted garlic
1 ¼ cup vegetable oil
2/3 cup olive oil
2 teaspoons salt
½ teaspoons black pepper
Combine the juices, vinegar, mustard and garlic.
Whisk the oils gradually
Season with salt and pepper
Lime Marinade
Juice of 3 limes ( about 1/4 cup)
2 tbsp olive oil
1/2 tsp minced garlic
2 tbsp. chopped parsley
2 tbsp chopped cilantro
1 tbsp. chili powder
1 tsp. ground cumin
Combine the lime juice, olive oil, garlic, parsley, cilantro, chili powder and cumin in a bowl and salt and pepper. Put the meat/fish in a bowl and add enough marinade to cover the chicken. Cover and marinate for 15 to 20 minutes turning occasionally.
Barbecue Spice Mix
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons salt
4 teaspoons cumin
4 teaspoons sugar
1 tablespoon dried thyme
2 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons curry powder
1 teaspoon cayenne pepper
Mix all ingredients and store in airtight container.
Cajun Spice Blend
8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme
Mix all ingredients and store in airtight container.
