Grilled Mushrooms With Herbs Recipe
Yield: 1 Servings
1 no ingredients
1/3 c fat-free Zesty italian
: dressing
3 TB lemon juice
1/4 ts dried, crushed oregano
: leaves
1/4 ts dried thyme leaves
1 garlic clove, crushed
1 lb portabella mushrooms --
: sliced 1/2" thick
1/8 ts pepper
Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large
glass or plastic bowl. Add mushrooms; stir to coat with marinade.
Cover and let stand for 1 hour. Remove mushrooms from marinade. Grill
mushrooms about 4 inches from medium coals for 15-20 minutes turning
2-3 times, until tender. Sprinkle with pepper.
Grilled Mussels With Hot Bean Sauce
Yield: 4 Servings
2 lb fresh mussels
1 lemon
3 T fish sauce nuc-mam
1 vietnamese (or thai)
1 t sugar
2 hot red pepper,Dried
1 grind to paste\or 1t powder
2 cloves garlic
2 T water
1. Clean and scrub the mussels as shown in class. 2. While mussels
are
draining, prepare sauce: Blend garlic and red peppers into a paste.
Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb
water. 3. Preheat broiler. 4. Place clean, dry mussels in a single
layer on a baking sheet. 5. Broil mussels just until they are all
open and aromatic. 6. Remove from broiler and serve with rice. Dip
mussels into sauce to eat.
Grilled Mussels With Hot Fish Sauce
Yield: 4 Servings
2 lb fresh mussels
1 lemon grind to paste (or 1t)
-powder
3 T fish sauce nuc-mam
1 vietnamese (or thai)
1 t sugar
2 hot red pepper,Dried
2 cloves garlic
2 T water
1. Clean and scrub the mussels as shown in class. 2. While mussels
are
draining, prepare sauce: Blend garlic and red peppers into a paste.
Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb
water. 3. Preheat broiler. 4. Place clean, dry mussels in a single
layer on a baking sheet. 5. Broil mussels just until they are all
open and aromatic. 6. Remove from broiler and serve with rice. Dip
mussels into sauce to eat.
Grilled Mustard & Pepper-Crusted Steaks
Yield: 6 Servings
1/2 c dry red wine
1/2 c vegetable oil
2 shallots,minced
1 sm clove garlic,minced
1/4 c grainy mustard
2 T worcestershire sauce
1 1/2 T to 2 1/2 coarsely,Cracked
-peppercor,ns
1 t thyme,Dried
1 salt and hot red pepper
-sauce to ta,ste
6 steaks,such as strip or
-rib-eye
1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard,
the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme and
salt in a blender or food processor; mix well. Transfer to a glass
baking dish and add steaks, turning several times so they are well
coated. Cover and refrigerate 4 hours or overnight, turning several
times.
2. Prepare a medium-hot charcoal fire. Combine remaining mustard and
hot pepper sauce in a small dish.
3. Remove steaks from marinade; pat dry. Spread a thin layer of
mustard mixture over one side of each steak and add some of the
remaining pepper. Place on grill, mustard-side down. Brush remaining
mustard over and sprinkle with pepper. Grill, about 6 inches from
coals, turning once, until cooked as desired, 8 to 12 minutes total
for medium-rare.
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