360 West June 2014 : Page 93

EatDrink T I DB I T S, MORSE L S AN D OTH E R TA ST Y TH I NGS All Fired Up Grilling season is a year-round endeavor for some of us, so we like to shake up the repertoire now and then. For seafood, we opt for oysters over shrimp or scallops. Instead of a typical rib-eye or T-bone, we look for a cut of beef we can slice and serve family-style (tri-tip, flatiron, London broil). Grilled asparagus is nice, but try a modern twist on a Caesar salad instead. And for dessert, sweet figs and rosemary along with a small slice of grilled angel food cake are an unexpected treat. You’ll find the rest of our start-to-finish menu on Page 100, more proof that almost everything benefits from the kiss of fire and smoke. GRILLED FIGS WITH ROSEMARY Choose 6 large, firm figs. Prepare 6 woody, sturdy rosemary branches, each about 6 inches long, to be used as skewers. Remove all but 1 inch of leaves at the tops of the branches, reserving the leaves; soak branches in cold water to cover for 30 minutes. Cut the figs in half lengthwise. Blot branches dry and thread 2 fig halves lengthwise onto each skewer. Brush them with a mixture of honey, balsamic vinegar and a little lemon juice. Grill over high heat until figs are soft and lightly browned, about 2 minutes per side. Top with finely chopped reserved rosemary leaves and a fluff of mascarpone cheese whipped with a little honey and vanilla. Serve alongside grilled slices of store-bought angel food cake. Serves 6. Photo by Ralph Lauer 360westmagazine.com June 2014 93

A Fresh Look At What To Grill

All Fired Up

Grilling season is a year-round endeavor for some of us, so we like to shake up the repertoire now and then. For seafood, we opt for oysters over shrimp or scallops. Instead of a typical rib-eye or T-bone, we look for a cut of beef we can slice and serve family-style (tri-tip, flatiron, London broil). Grilled asparagus is nice, but try a modern twist on a Caesar salad instead. And for dessert, sweet figs and rosemary along with a small slice of grilled angel food cake are an unexpected treat. You’ll find the rest of our start-to-finish menu on Page 100, more proof that almost everything benefits from the kiss of fire and smoke.

GRILLED FIGS WITH ROSEMARY

Choose 6 large, firm figs. Prepare 6 woody, sturdy rosemary branches, each about 6 inches long, to be used as skewers. Remove all but 1 inch of leaves at the tops of the branches, reserving the leaves; soak branches in cold water to cover for 30 minutes. Cut the figs in half lengthwise. Blot branches dry and thread 2 fig halves lengthwise onto each skewer. Brush them with a mixture of honey, balsamic vinegar and a little lemon juice. Grill over high heat until figs are soft and lightly browned, about 2 minutes per side. Top with finely chopped reserved rosemary leaves and a fluff of mascarpone cheese whipped with a little honey and vanilla. Serve alongside grilled slices of store-bought angel food cake. Serves 6.

Read the full article at http://www.bluetoad.com/article/A+Fresh+Look+At+What+To+Grill/1723557/211357/article.html.

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