Kiwill's profile page
Recipes
Grilled Bluegrass Chicken
By kiwill
In a small dry skillet, toast the cumin seeds over moderate heat, stirring occasionally, until fragrant, 2 to 3 min...
- 1/4 teaspoon cumin seeds
- 1/4 cup olive oil -- plus
- 2 tablespoons olive oil
- 1 tablespoon finely-chopped garlic
- 1/4 cup red wine vinegar
- 2 tablespoons red currant jelly
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 8 large boneless skinless chicken breast halves -- pounded evenly
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- 1/4 cup finely-chopped cilantro
Grilled Eggplant Salad
By kiwill
Trim and discard the ends of the eggplants; cut the eggplant crosswise into slices that are 1/2 inch thick
- 1 pound small eggplants
- Salt -- to taste
- 3 tablespoons olive oil
- 1 medium tomato
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon finely-minced fresh chili pepper -- or to taste
- 1 teaspoon freshly-squeezed lemon juice
Grilled Salmon With Tropical Fruit Salsa
By kiwill
* Note: To segment an orange: Slice off the bottom and top
- 1 small ripe mango -- peeled, seeded,
- and diced
- 1 small papaya - (avocado-size) -- peeled, seeded,
- and diced
- 2 navel oranges -- peeled, diced,
- see * Note
- 1 cup full-bodied white wine
- 3 tablespoons honey mustard
- 3/4 cup freshly-squeezed orange juice
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- 4 skin-on salmon fillets - (abt 1 lb)
- 1 tablespoon vegetable oil - (to 2)
- 1 medium bunch fresh basil -- cut chiffonade,
- plus additional for garnish
Parsley Salad
By kiwill
Wash and dry the parsley. Pick the leaves, and set aside
- 4 ounces Italian parsley - (abt 2 qts)
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 6 tablespoons walnut oil
- 2 teaspoons dark sesame oil
- 1 teaspoon honey
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- 3 tablespoons toasted sesame seeds
Grilled Sea Scallops
By kiwill
Rinse and pat dry the scallops
- 16 large sea scallops -(abt 1 1/4 lbs)
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh basil leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 tablespoon honey
- 2 tablespoons lemon juice
- Oil -- for grill grate
- Wooden skewers -- soaked in warm water
- water for 30 minutes, or metal skewers
- === GLAZE ===
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
French Quarter Salmon
By kiwill
Prepare a hot grill and grill salmon until just done, about 10 minutes
- 4 salmon fillets - (6 oz ea)
- 1 tablespoon butter - (to 2)
- 1/2 pound shrimp - (36/40 count)
- 1 jar commercial Alfredo sauce, preferably
- with roasted garlic - (16 oz)
- = (or 1 3/4 cups homemade sauce)
- 1/4 cup grated Parmesan cheese
- 1/2 cup diced green and red bell peppers
- 1/4 cup diced green onions
- = (green and white parts)
- 4 teaspoons Cajun spice
Southwestern Tuna With Grilled Pineapple And Sweet Onions
By kiwill
For the Marinade: In a shallow bowl, combine the oil, juice, garlic, jalapeño pepper and oregano or cilantro
- 4 tuna steaks, 1 1/4"-thk - (6 to 8 oz ea)
- = (may substitute swordfish)
- === MARINADE ===
- 1/4 cup olive oil
- 1/4 cup pineapple juice
- 2 garlic cloves -- minced
- 1 jalapeño pepper -- seeded, minced
- 1 tablespoon minced fresh oregano or cilantro
- === SPICE RUB ===
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon freshly-cracked black pepper
- 1/2 tablespoon kosher salt
- === FRUIT AND VEGETABLES ===
- 4 slices fresh pineapple, 1/2"-thk
- 4 slices sweet onion such as Vidalia, 1/4"-thk
- Vegetable oil -- for the grill
- 2 limes -- halved
Cashew Sauce
By kiwill
Whisk the butter, milk, and pepper together in a medium saucepan over medium heat
- 1/2 cup Cashew Butter -- (see recipe)
- 3/4 cup coconut milk
- 1/4 teaspoon cayenne pepper
- Salt -- (optional)
Flank Steak With Asian Barbecue Sauce
By kiwill
Season the steak with salt and pepper and set aside
- 1 flank steak - (abt 2 lbs)
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- === ASIAN BARBECUE SAUCE ===
- 1 tablespoon vegetable oil
- 2 garlic cloves -- chopped
- 1 small onion -- minced
- 1 tablespoon chopped fresh ginger
- 1/4 cup mirin wine or sake
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup tomato puree
- Soy sauce -- to taste
- 1/2 teaspoon hot pepper flakes
Roasted Vegetable Spread
By kiwill
Preheat oven to 400 degrees
- 1 red bell pepper -- sliced into rings
- 1 medium onion -- sliced into rings
- 4 garlic cloves -- crushed
- 1 small zucchini -- sliced
- 1 tablespoon olive oil
- 8 ounces cream cheese
- Kosher salt -- to taste
- Freshly-ground black pepper -- to taste
- Challah, foccacia, or pita bread -- for serving