Fire it up: Recipes for the grill
Special to The Union
Roberta, we love entertaining outdoors during the summer and that means making dinner on the grill. I would love to broaden my repertoire and wonder if you have some favorites you would share.
I agree that summer means grilling, and here are several of my favorites:
Grilled Peaches are a wonderful dessert this time of year.
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 cup mascarpone cheese, room temperature
1/4 teaspoon vanilla extract
3/4 cup dry white wine
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about two to three minutes per side to get those grill marks.
Grill the peaches until the grill marks are formed, slightly softened and heated through, about five to six minutes total.
Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
As the peaches are ready, remove them from the grill and place them in a shallow baking dish.
Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
Divide the grilled peach mixture equally among six coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
Grilled Tuna Steaks with Ginger, Miso and Cilantro Sauce
4 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Kosher salt and freshly ground black pepper
To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only two to two and a half minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Top with Ginger, Miso and Cilantro Sauce
Ginger, Miso and Cilantro Sauce
1 ½ teaspoon toasted sesame oil
½ cup minced shallots
1 Tablespoon minced peeled fresh ginger
1 cup chicken broth
¼ cup frozen orange juice concentrate
3 Tablespoon rice vinegar
2 Tablespoon yellow miso
2 Tablespoon chopped fresh cilantro
Heat oil in heavy small sauce pan over medium high heat. Add shallots and ginger and sauté two minutes. Add chicken broth, orange juice concentrate and vinegar. Boil until mixture is reduced to ¾ cup.
Stir in miso and cilantro; simmer for 1 minute, season with salt and pepper. Serve over tuna steaks.
Roberta DesBouillons is the in-house chef at Tess’ Kitchen Store in Grass Valley. She is a graduate of the Culinary Institute of America and used to own/operate Apron Strings Cooking School in San Francisco. Email questions to firstname.lastname@example.org.
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