Great Grilled Vegetables Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Sweet Bell Peppers: Core, seed and quarter the bell pepper. Lightly
brush both sides with oil and set skin-side down over the hot fire.
Grill until the skin is blistery and black, 3 to 4 minutes. Turn and
continue grilling until tender, 2 to 3 minutes longer. The blistery
skin can easily be removed and discarded before serving.
Fennel Bulb: Trim the stalk from the bulb, leaving the core intact.
Cut the bulb in half, then in thin wedges, taking care that for each
piece you cut through the core, which will hold it together while it
cooks. Brush lightly with oil and grill over the hot fire until
browned and beginning to soften, 8 to 10 minutes, turning once or
twice. If the fennel browns before it begins to soften, move it to
the outer edge of the fire to continue cooking.
Garlic: Remove most of the papery skin from a whole head of garlic and
leave the cloves intact. Place the garlic head near the edge of the
fire, over moderate heat, and grill, turning occasionally, until
aromatic and the cloves are soft, 20 to 30 minutes. The outside
should lightly brown but not char. Separate the cloves to serve; they
just need a pinch for the garlic to pop out.
Onions: Trim the onion and cut into
-inch rounds. Lay the rounds
flat and insert a wooden toothpick horizontally through the center of
the slice, at least to the middle of the onion. This will keep the
slice together as it cooks. Brush both sides lightly with oil and
grill over the hot fire until lightly browned and tender, 10 to 15
minutes, turning occasionally.
Corn: Corn can be grilled in a couple of ways. One is to peel back the
husks, leaving them attached at the bottom. Remove and discard the
"silk". Wrap the husks back around the corn and tie at the end with a
piece of corn husk or kitchen string. Soak the corn in cold water for
about 30 minutes, then drain well and shake out excess water. Grill
over medium-high heat, toward the edge of the grill, turning
occasionally, until the corn is tender, 15 to 20 minutes.
Potatoes: Cut a scrubbed potato in half lengthwise, then into roughly
1-inch wide sticks. Brush with oil right away (potato flesh darkens
when exposed to the air). Set the potato pieces toward the edge of
the fire, over moderate heat, and grill, turning occasionally, until
the outsides are browned and crisp and the insides are tender when
pierced with a fork, 20 to 25 minutes. Sprinkle with salt and serve.
Eggplant: Trim stem end from the eggplant and cut across into
-inch
rounds. Lightly brush both sides with oil and grill over the hot fire
until soft and lightly browned, 3 to 4 minutes. Turn and continue
grilling until the eggplant is tender and evenly colored, about 4
minutes longer. Small Japanese eggplants can be grilled whole; allow
10 to 12 minutes.
Mushrooms: Trim long stems from button mushrooms almost to the base
and wipe caps with a damp paper towel. Brush lightly with oil.
Mushrooms can be cooked loose on the grill or skewered to make
handling easier. Cook over the hot fore until tender, 3 to 5 minutes,
turning occasionally. other mushrooms are also delicious on the
grill, especially portabello mushrooms. Choose larger mushrooms, 5 or
6 inches across. They have an almost beefy texture and grill
fabulously. Discard stems, generously brush caps with a mixture of
olive oil and lemon juice, and grill until tender, about 10 minutes,
turning occasionally.
Simply Seafood Summer 1994
Submitted By DIANE LAZARUS On 01-13-95
Title: Yellowfin Tuna
Categories: Information, Seafood, Fish
Yield: 1 info
Yellowfin tuna is Americas most trusted and familiar fish
its the
dominant tuna in the can. But yellowfin has a culinary potential that
stretches well beyond sandwiches and casseroles. Its a versatile fish
popular the world over for its hearty flavor and meaty appearance.
Even raw, it doesnt taste or look like fish. and on the grill it
tastes and looks more like beef.
Unless frozen yellowfin is held at extremely low temperatures (below
minus 55
F), it will turn a brown "chocolate" color. While such
extreme care and expense is common in the Japanese market, it is
rarely found in the handling of tuna bound for our shores. Here,
frozen tuna is held at temperatures that range above minus 55
F, and
browning occurs. This chocolate color will grow more pronounced the
longer the tuna is held. While not suitable for recipes such as
sashimi or poke that call for raw fish, "chocolate" tuna can be
excellent in any recipe calling for cooked tuna. Unless the browning
is well advanced, there is little difference in flavor or appearance
between the brighter-colored tuna and "chocolate" colored tuna when
cooked; except for the price.
Because its warm-blooded, with a body temperature that can reach 20
degrees above the ocean temperature, a tuna fighting on the line or
in the boat can literally cook in its own flesh. This is whats known
as "burned" tuna. Burned tuna has a lower oil content, which affects
taste and wholesomeness (omega-3 fatty acids are in the oil). The raw
meat will have a mushy, almost chalky texture, and when cooked will
have an acidic flavor.
Yellowfin tuna have been recorded weighing as much as 400 pounds, but
the range in the commercial catch is from 20 to 120 pounds. Theyre
harvested by various methods, but the most common are by seine (net)
and longline. As a general rule, seined yellowfin is brine-frozen and
canned, while longlined tuna is marketed fresh or frozen.
Yellowfin tuna are found in the warmer waters of all oceans and seas
except the Mediterranean. The worlds leading producers are Japan and
the U.S. Hawaii is the source of consistently high-quality yellowfin
sold as ahi (which also refers to bigeye tuna).
Because of the migratory nature of this open-water fish, yellowfin
prices tend to at their lowest during the summer months, July through
September, and at their highest during late winter and early spring,
February through April.
Tuna can lose its bright red color quickly, so keep it refrigerated,
well wrapped (plastic wrap works best), and out of contact with air
or ice. Yellowfin is excellent for a wide variety of cooking methods.
The main thing to avoid is overcooking. This is generally true of all
fish but tunas low fat content means the flesh can easily become dry
and tough when overcooked.
Tuna is often at its best grilled, broiled or pan-seared; the high
heat seals the outside, conserving the moisture and flavor inside.
Tuna cooked to rare or medium-rare (pink on the inside) is
particularly tender and succulent.
For most cooking tuna steaks
to 1 inch thick are best. Allow about 6
ounces per person. A 3
-ounce portion of tuna contains 108 calories,
1 gram of total fat, 45 grams of cholesterol, 23 grams of protein, 37
mg sodium and .22 grams omega-3 fatty acids.
Simply Seafood Summer 1994
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
brush both sides with oil and set skin-side down over the hot fire.
Grill until the skin is blistery and black, 3 to 4 minutes. Turn and
continue grilling until tender, 2 to 3 minutes longer. The blistery
skin can easily be removed and discarded before serving.
Fennel Bulb: Trim the stalk from the bulb, leaving the core intact.
Cut the bulb in half, then in thin wedges, taking care that for each
piece you cut through the core, which will hold it together while it
cooks. Brush lightly with oil and grill over the hot fire until
browned and beginning to soften, 8 to 10 minutes, turning once or
twice. If the fennel browns before it begins to soften, move it to
the outer edge of the fire to continue cooking.
Garlic: Remove most of the papery skin from a whole head of garlic and
leave the cloves intact. Place the garlic head near the edge of the
fire, over moderate heat, and grill, turning occasionally, until
aromatic and the cloves are soft, 20 to 30 minutes. The outside
should lightly brown but not char. Separate the cloves to serve; they
just need a pinch for the garlic to pop out.
Onions: Trim the onion and cut into
-inch rounds. Lay the rounds
flat and insert a wooden toothpick horizontally through the center of
the slice, at least to the middle of the onion. This will keep the
slice together as it cooks. Brush both sides lightly with oil and
grill over the hot fire until lightly browned and tender, 10 to 15
minutes, turning occasionally.
Corn: Corn can be grilled in a couple of ways. One is to peel back the
husks, leaving them attached at the bottom. Remove and discard the
"silk". Wrap the husks back around the corn and tie at the end with a
piece of corn husk or kitchen string. Soak the corn in cold water for
about 30 minutes, then drain well and shake out excess water. Grill
over medium-high heat, toward the edge of the grill, turning
occasionally, until the corn is tender, 15 to 20 minutes.
Potatoes: Cut a scrubbed potato in half lengthwise, then into roughly
1-inch wide sticks. Brush with oil right away (potato flesh darkens
when exposed to the air). Set the potato pieces toward the edge of
the fire, over moderate heat, and grill, turning occasionally, until
the outsides are browned and crisp and the insides are tender when
pierced with a fork, 20 to 25 minutes. Sprinkle with salt and serve.
Eggplant: Trim stem end from the eggplant and cut across into
-inch
rounds. Lightly brush both sides with oil and grill over the hot fire
until soft and lightly browned, 3 to 4 minutes. Turn and continue
grilling until the eggplant is tender and evenly colored, about 4
minutes longer. Small Japanese eggplants can be grilled whole; allow
10 to 12 minutes.
Mushrooms: Trim long stems from button mushrooms almost to the base
and wipe caps with a damp paper towel. Brush lightly with oil.
Mushrooms can be cooked loose on the grill or skewered to make
handling easier. Cook over the hot fore until tender, 3 to 5 minutes,
turning occasionally. other mushrooms are also delicious on the
grill, especially portabello mushrooms. Choose larger mushrooms, 5 or
6 inches across. They have an almost beefy texture and grill
fabulously. Discard stems, generously brush caps with a mixture of
olive oil and lemon juice, and grill until tender, about 10 minutes,
turning occasionally.
Simply Seafood Summer 1994
Submitted By DIANE LAZARUS On 01-13-95
Title: Yellowfin Tuna
Categories: Information, Seafood, Fish
Yield: 1 info
Yellowfin tuna is Americas most trusted and familiar fish
its the
dominant tuna in the can. But yellowfin has a culinary potential that
stretches well beyond sandwiches and casseroles. Its a versatile fish
popular the world over for its hearty flavor and meaty appearance.
Even raw, it doesnt taste or look like fish. and on the grill it
tastes and looks more like beef.
Unless frozen yellowfin is held at extremely low temperatures (below
minus 55
F), it will turn a brown "chocolate" color. While such
extreme care and expense is common in the Japanese market, it is
rarely found in the handling of tuna bound for our shores. Here,
frozen tuna is held at temperatures that range above minus 55
F, and
browning occurs. This chocolate color will grow more pronounced the
longer the tuna is held. While not suitable for recipes such as
sashimi or poke that call for raw fish, "chocolate" tuna can be
excellent in any recipe calling for cooked tuna. Unless the browning
is well advanced, there is little difference in flavor or appearance
between the brighter-colored tuna and "chocolate" colored tuna when
cooked; except for the price.
Because its warm-blooded, with a body temperature that can reach 20
degrees above the ocean temperature, a tuna fighting on the line or
in the boat can literally cook in its own flesh. This is whats known
as "burned" tuna. Burned tuna has a lower oil content, which affects
taste and wholesomeness (omega-3 fatty acids are in the oil). The raw
meat will have a mushy, almost chalky texture, and when cooked will
have an acidic flavor.
Yellowfin tuna have been recorded weighing as much as 400 pounds, but
the range in the commercial catch is from 20 to 120 pounds. Theyre
harvested by various methods, but the most common are by seine (net)
and longline. As a general rule, seined yellowfin is brine-frozen and
canned, while longlined tuna is marketed fresh or frozen.
Yellowfin tuna are found in the warmer waters of all oceans and seas
except the Mediterranean. The worlds leading producers are Japan and
the U.S. Hawaii is the source of consistently high-quality yellowfin
sold as ahi (which also refers to bigeye tuna).
Because of the migratory nature of this open-water fish, yellowfin
prices tend to at their lowest during the summer months, July through
September, and at their highest during late winter and early spring,
February through April.
Tuna can lose its bright red color quickly, so keep it refrigerated,
well wrapped (plastic wrap works best), and out of contact with air
or ice. Yellowfin is excellent for a wide variety of cooking methods.
The main thing to avoid is overcooking. This is generally true of all
fish but tunas low fat content means the flesh can easily become dry
and tough when overcooked.
Tuna is often at its best grilled, broiled or pan-seared; the high
heat seals the outside, conserving the moisture and flavor inside.
Tuna cooked to rare or medium-rare (pink on the inside) is
particularly tender and succulent.
For most cooking tuna steaks
to 1 inch thick are best. Allow about 6
ounces per person. A 3
-ounce portion of tuna contains 108 calories,
1 gram of total fat, 45 grams of cholesterol, 23 grams of protein, 37
mg sodium and .22 grams omega-3 fatty acids.
Simply Seafood Summer 1994
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp