Kuster Dental: Food & Wine

Posts Tagged ‘grilled vegetables’

Marinated Asparagus Salad

Posted on: June 17th, 2014 by James No Comments

This recipe is a delightful combination of prosciutto, caramelized pearl onions, gruyere cheese, and roasted garlic focaccia.  We learned to make this at one of Chef Christian’s cooking demonstrations and think it is a wonderful way to kick-off summer.

Yield

4 servings
Active Time
30 Minutes

Total Time

3 1/2 Hours (with marinating time)

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Ingredients

2 lbs Asparagus – local if possible

8-12 Slices Prosciutto

6 oz Gruyere Cheese – grated or chopped

8 pc Roasted Garlic Focaccia

1 C Herb Vinaigrette

2 tsp Garlic, chopped

1 Lemon – juiced

1 lb Pearl Onions

4 T Olive Oil

4 T Butter

Salt & Pepper, to taste

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Instructions

  1. Break asparagus end – don’t cut.
  2. Toss with olive oil, salt, and pepper and roast or grill for 3-5 minutes.
  3. While still warm toss asparagus with herb vinaigrette, garlic, lemon juice, salt and pepper.
  4. Let marinate for 2-3 hours.
  5. Toss pearl onions with butter, salt and pepper and roast for 30-40 minutes at 350 degrees or until golden brown.
  6. Toast focaccia with roasted garlic, olive oil, and truffle oil for 5-10 minutes.
  7. Assemble and serve.

What’s more summer than corn?

Posted on: June 26th, 2012 by James No Comments

Well, we’re into the first official week of Summer and what food says Summer than corn-on-the-cob?  This simple recipe is a favorite by merely subsituting the standard butter on the corn with a simple-to-make cilantro-lime spread.  Delicious!

Grilled Corn with Cilantro Lime Spread

Yield

4

Active Time

5 minutes

Total Time

15 Minutes

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Ingredients

2 Tbsp I Can’t Believe It’s Not Butter Light Spread

2 Tbsp finely chopped fresh cilantro

½ tsp grated lime peel

¼ tsp hot green pepper sauce

4 ears corn-on-the-cob

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Instructions

  1. In a small bowl blend all ingredients except the corn.
  2. Shape into a log and refrigerate, tightly wrapped in plastic wrap, until ready to serve.
  3. Grill corn until done.
  4. Serve with cilantro-lime spread arranged on a butter dish, garnished with lime wedges and additional cilantro.

Another New Grill Season Favorite!

Posted on: May 24th, 2012 by James No Comments

To continue our grilling season theme here is a wonderful and amazingly simple combination that is as good mid-week as it is on Sunday afternoons.  Thanks to the folks at Eating Well for another amazingly healthy and delicious recipe.

Grilled Filet Mignon with Vegetable Kebabs

Yield

4 servings

Active Time

20 minutes

Total Time

30 minutes

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Ingredients

1 lemon, zested and juiced

2 tablespoons extra-virgin olive oil

1 tablespoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

16 cherry tomatoes

10 ounces white mushrooms, stemmed

1 medium zucchini, halved lengthwise and sliced into 1-inch pieces

1 small red onion, cut into wedges

1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

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Instructions

1.Preheat grill to high.

2.Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

3.Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.