summer grilling – Florida Girl Cooks http://floridagirlcooks.com Seeker of sunshine + exquisite food Sun, 03 Feb 2019 18:29:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 96532064 Grilled Scallops Lemony Salsa Verde http://floridagirlcooks.com/grilled-scallops-lemony-salsa-verde/ Thu, 27 Jul 2017 00:37:04 +0000 http://floridagirlcooks.com/?p=1399 Grilled Scallops Lemony Salsa Verde Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not ...

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]]> Grilled Scallops Lemony Salsa Verde

Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not that I have any other subscriptions to anything but food magazines, of course. Stumbling on this recipe, undoubtedly, was the best thing to ever happen to my scallop-cooking repertoire. This is an easy peasy recipe that is sure to entice the tastebuds of your family at your next cookout! Enjoy! 


grilled scallops lemony salsa verde, grilled scallops, grilling, seafood, summer grilling, summer food, florida girl cooks

Grilled Scallops Lemony Salsa Verde

Ingredients

Lemony Salsa Verde

½ lemon (with peel), seeded, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1 cup olive oil
¾ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
¼ cup chopped fresh chives
Fresh lemon juice (optional)

Scallops

2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper

Prepare

Lemony Salsa Verde

1. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
2. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.

Scallops

1. Prepare grill for medium-high heat; oil grate.
2. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
3. Using a fish spatula or your hands, place scallops on grill, flat side down.
4. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
5. Serve scallops topped with Lemony Salsa Verde.

Grilled Scallops Lemony Salsa Verde
Serves 4
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Lemony Salsa Verde
  2. ½ lemon (with peel), seeded, chopped
  3. 1 small shallot, finely chopped
  4. 1 garlic clove, finely chopped
  5. Kosher salt and freshly ground black pepper
  6. 1 cup olive oil
  7. ¾ cup finely chopped fresh parsley
  8. ½ cup finely chopped fresh cilantro
  9. ¼ cup chopped fresh chives
  10. Fresh lemon juice (optional)
  11. Scallops
  12. 2 tablespoons vegetable oil, plus more for grilling
  13. 12 large sea scallops, side muscle removed
  14. Kosher salt and freshly ground black pepper
Instructions
  1. Lemony Salsa Verde
  2. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
  3. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
  4. Scallops
  5. Prepare grill for medium-high heat; oil grate.
  6. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
  7. Using a fish spatula or your hands, place scallops on grill, flat side down.
  8. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
  9. Serve scallops topped with Lemony Salsa Verde.
Adapted from Bon Appetit
Adapted from Bon Appetit
Florida Girl Cooks http://floridagirlcooks.com/

grilled scallops lemony salsa verde, grilled scallops, grilling, seafood, summer grilling, summer food, florida girl cooks

grilled scallops lemony salsa verde, grilled scallops, grilling, seafood, summer grilling, summer food, florida girl cooks

grilled scallops lemony salsa verde, grilled scallops, grilling, seafood, summer grilling, summer food, florida girl cooks

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]]> 1399 GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE http://floridagirlcooks.com/grilled-salmon-with-smoked-tomato-vinaigrette/ Wed, 05 Aug 2015 16:37:22 +0000 http://floridagirlcooks.com/?p=398 When it comes to seafood I consider myself a non-discriminator and would like to think I love every single kind of seafood out there. Up until now, for the last few years, I have ...

The post GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE appeared first on Florida Girl Cooks.

]]> When it comes to seafood I consider myself a non-discriminator and would like to think I love every single kind of seafood out there. Up until now, for the last few years, I have secretly hated salmon. I have unfortunate experiences where I had too much “bad salmon” in the sense of being prepared the same way over and over by other people that I just thought salmon was plain gross. I am glad my husband and I recently took a cooking class together at Sur-La-Table titled, Date Night: Sensation Summer Cooking. It was no mystery to me in advance that salmon was to be on the menu for the evening, but everything else sounded so good I figured it would be ok. I’ve had salmon grilled before but this was on a whole other level of grilling. They had us use a Le Creuset round Cerise skinny grill and it came out so juicy and flavorful. I had been trapped in the mentality for over 11 years that anything grilled has to be either on a regular gas/charcoal grill or a small Foreman grill, not that there’s anything wrong with that but it’s obviously limiting. The grill pan keeps all of the salmon’s juices and oil from coating on the pan and maintains the fish nice and moist.

So after this experience salmon wins and let’s just say that my small Foreman grill has been demoted and the Le Creuset skinny grill now takes it’s place in the kitchen.

Now moving on to what can be the more intricate part of creating this dish let’s talk about smoking the tomatoes. In class they introduced a poacher, which tends to be primarily used for cooking/smoking fish. They filled a thin layer of applewood chips at the bottom of the poacher, placed the metal tray with holes next, and placed the tomatoes on top. The holes allow the applewood chips to breathe through, thus smoking the tomatoes. Being that I have a possibly near kitchen tool hoarding problem I opted out of buying a poacher and decided to make my own. I took a large skillet, lined the bottom with a round piece aluminum foil and placed the applewood chips on top. I did this first step to avoid staining my skillet with the burnt applewood chips. From here I created a similar round piece of aluminum foil except I gently poked holes into it to mimic the inner tray of the poacher from class. I turned up the heat, placed the tomatoes on top, covered the skillet with a lid, and let the process of smoking begin. Voila! It came out just like the tomatoes we made in class. Discard the apple wood chips when you’re done. See my pictures below for an example of the wood-chips set-up. The rest is history! Well, at least it’s in the directions below so please consult with those…haha! 🙂 Fire up your grill one last time and enjoy this savory grilled salmon with smoked tomato vinaigrette before summer comes to a close!

grilled salmon with smoke tomato vinaigrette, summer grilling, sir-la-table, date night, summer entertaining

grilled salmon with smoke tomato vinaigrette, summer grilling, sir-la-table, date night, summer entertaining

grilled salmon with smoked tomato vinaigrette_florida girl cooks_05

grilled salmon with smoke tomato vinaigrette, summer grilling, sir-la-table, date night, summer entertaining

Grilled Salmon with Smoked Tomato Vinaigrette

Ingredients

Vinaigrette

Applewood Chips (not for consumption)
1 pint cherry tomatoes
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
1 tsp chopped thyme leaves
1 tsp light brown sugar
kosher salt and freshly ground black pepper

Salmon

4, 5 oz. salmon fillets, skin on, bones removed
2 tbsp canola oil
kosher salt and freshly ground black pepper

Prepare

1. Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
2. Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
3. Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
4. In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
5. Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
6. Brush salmon filets with canola oil and season both sides with salt and pepper.
7. Place salmon filets skin side down and grill for 3 – 4 minutes.
8. Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
9. Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.

 

Grilled Salmon with Smoked Tomato Vinaigrette
Serves 4
Write a review
Save Recipe
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 4, 5 oz. salmon fillets, skin on, bones removed
  2. 2 tbsp canola oil
  3. kosher salt and freshly ground black pepper
Instructions
  1. Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
  2. Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
  3. Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
  4. In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
  5. Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
  6. Brush salmon filets with canola oil and season both sides with salt and pepper.
  7. Place salmon filets skin side down and grill for 3 - 4 minutes.
  8. Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
  9. Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.
Adapted from Sur-La-Table
Adapted from Sur-La-Table
Florida Girl Cooks http://floridagirlcooks.com/
grilled salmon with smoke tomato vinaigrette, summer grilling, sir-la-table, date night, summer entertaining

The post GRILLED SALMON WITH SMOKED TOMATO VINAIGRETTE appeared first on Florida Girl Cooks.

]]> 398 Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade http://floridagirlcooks.com/steaks-with-kiwi-orange-juice-and-nathans-mustard-marinade/ Tue, 23 Mar 2010 17:45:58 +0000 http://floridagirlcooks.com/?p=984 Last summer I blogged having grilled skirt steak with a special marinade. The recipe for this marinade was given to me by my cousin’s husband in New Jersey. He got it while cooking alongside ...

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]]> Last summer I blogged having grilled skirt steak with a special marinade. The recipe for this marinade was given to me by my cousin’s husband in New Jersey. He got it while cooking alongside a chef on a cruise they went on and it is extremely easy to make. Fire up your grill’s and get to making these juicy and delicious steaks with kiwi, orange juice, and Nathan’s mustard marinade.

Steak with Kiwi, Orange Juice, and Nathan’s Mustard Marinade

Ingredients

4 New York sirloin steaks
5 kiwis, peeled
1/4 cup orange juice
4 tablespoons of Nathan’s Mustard
1 tbsp of Sicilian sea salt (grey sea salt works too)

Prepare

1. Peel and slice kiwis.
2. Place all ingredients in a blender and blend for 2 minutes or until smooth.
3. Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
4. Grill your steaks to your taste and top with kiwi slices.

Steaks with Kiwi, Orange Juice, and Nathan's Mustard Marinade
Serves 4
Write a review
Save Recipe
Print
Prep Time
24 hr 10 min
Cook Time
10 min
Total Time
24 hr 20 min
Prep Time
24 hr 10 min
Cook Time
10 min
Total Time
24 hr 20 min
Ingredients
  1. 4 New York sirloin steaks
  2. 5 kiwis, peeled
  3. 1/4 cup orange juice
  4. 4 tablespoons of Nathan's Mustard
  5. 1 tbsp of Sicilian sea salt (grey sea salt works too)
Instructions
  1. Peel and slice kiwis.
  2. Place all ingredients in a blender and blend for 2 minutes or until smooth.
  3. Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
  4. Grill your steaks to your taste and top with kiwi slices.
Florida Girl Cooks http://floridagirlcooks.com/
steaks with kiwi, orange juice, and Nathan's Mustard marinade, steaks, grilling, Nathan's Mustard, marinade, summer grilling, summer, summer food

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