Monthly Archives: June 2010

What a great holiday.  Food, Fun, Fireworks and no presents to buy.  This month we feature recipes for the grill and the picnic menu.  Throw some salmon steaks on the grill and serve them with grilled cherry tomatoes.  Make savory grilled Portobello Pizzas.

For a great picnic, make Asian Chicken Salad with Toasted Sesame Ginger Seasoning or one of my favorites -  Tomato, Cucumber and Feta Salad with Sicilian Seasoning.

Have a Great 4^th of July Weekend!

Asian Chicken Salad

Prep time: 25 minutes

Cooking time: 5 minutes

Serves 4 as main course/8 as a first course

• 1 cooked rotisserie chicken from the grocery store, 1.5-2 lbs.
• ¼ cup toasted sesame oil
• 2 lg. cloves garlic chopped
• 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning
• ½ cup sliced almonds
• Juice from 1 lemon (about 2 Tbsp.)
• 2 Tbsp. white wine vinegar
• 2 Tbsp. Tamari soy sauce
• 1 cup chopped red cabbage
• 2 cups broccoli slaw
• 1 bunch scallions thinly sliced

Remove the skin from the chicken and tear or chop the chicken into bite size pieces. Place in a large bowl. Sauté garlic in sesame oil for 2 minutes on medium heat. Add Toasted Sesame Ginger Seasoning and almonds; sauté for an additional 2-3 minutes or until the oil in the pan starts to turn light brown. Remove from heat and stir in the lemon juice, vinegar and soy sauce. Add almond mixture to the chicken and toss. Add red cabbage, broccoli slaw and scallions to chicken mixture and toss.

Grilled Fish Steaks with Cherry Tomatoes

Preparation Time: 10 Minutes

Cooking Time: 14 minutes

Serves: 4 People

• 2 Lbs. Swordfish, Tuna or Salmon steaks
• 25-30 Cherry or Grape Tomatoes
• 3 Tbsp. Olive Oil
• 3 Tbsp. Victoria Taylor’s Seafood Seasoning

Basting Mixture

• 3 Tbsp. Olive Oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Victoria Taylor’s Seafood Seasoning
• 1 tsp. Salt

Prepare the grill for cooking with medium to high heat.  Rinse the steaks in water and pat dry.  Rub the steaks first with 3 Tbsp. olive oil then rub with 3 Tbsp. Barrier Reef Rub.  Put the tomatoes on 2 or 3 grilling skewers.  Prepare the basting mixture by combining 3 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 Tbsp. Barrier Reef Rub and 1 tsp. salt. Place the fish steaks and the skewered tomatoes on the grill over medium to high heat. Baste the tomatoes and fish occasionally while grilling for 7 minutes per side.

Menu Suggestion: Serve the grilled steaks and tomatoes with cucumber slices and feta cheese

Savory Grilled Portobello Pizzas

Preparation Time: 25 Minutes

Serves: 4 People

• 4 Large Portobello Mushrooms (4-5 inches across)
• ½ Cup Olive Oil divided
• 4 tsp. Victoria Taylor’s Tuscan Seasoning
• 2 Medium Tomatoes
• 16 Kalamata Olives, pits removed
• 4 oz Feta cheese or Goat Cheese, crumbled

Prepare the grill for a hot fire. Remove the stems from the mushrooms.  Use a spoon to scrape out the mushroom gills.  Use half the olive oil (¼ cup) to coat the mushroom on both sides.  Slice the tomatoes into ¼ inch slices and arrange 3 slices on each Portobello Pizza.  Sprinkle each pizza with 1 tsp. Tuscan Seasoning.  Slice the olives in quarters lengthwise and arrange on the pizzas and top with the crumbled cheese.  Drizzle the remaining olive oil over the pizzas. Place the pizzas directly over a hot fire on the grill and cover the grill.  Grill covered for 5 minutes. Serve.

Sicilian Tomato, Cucumber and Feta Salad

Serves: 4 People

• 1 large cucumber, peeled, sliced 1/2 inch pieces
• 4 medium tomatoes, cut 1/2 inch pieces
• 1 medium white onion, cut 1/2 inch pieces
• 1 large green pepper, cut 1 inch pieces
• 2/3 cup feta cheese chunks
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 2 Tbsp. Victoria Taylor’s Sicilian Seasoning

Combine all ingredients and stir gently. Let salad sit for 15 minutes or more before serving.

NOTE: Use a full cup of feta in the salad (or more). Served with French or Italian bread, this greek style salad makes a satisfying light meal.

To celebrate summer and Father’s Day, I have selected 2 burger recipes and 2 recipes for corn-on-the-cob.  The grilled Chipotle Corn on the Cob uses my Chipotle Pepper Flakes and the Firecracker Corn Cobs uses the Texas Red Seasoning.  Both recipes are spicy (the way Dad likes it) and delicious.  The 5^th recipe is a family favorite that I ALWAYS make for my Dad and my husband.  It’s called Pete’s New Orleans Grilled Shrimp.  It’s named after my uncle Pete who helped me develop the recipe.  It’s awesome.

Happy Father’s Day!

Smoky Chipotle Burgers

These juicy burgers offer a distinct flavor variation that turns the ordinary burger into the extra-ordinary!

Prep time: 10 minutes
Grill Time: 11-13 minutes
Serves 4

Burgers

• 1 pound lean ground beef or turkey
• 3 Tbsp. finely chopped onion
• 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 4 slices Colby & Monterey Jack cheese blend
• 1 medium tomato, sliced
• 1 large avocado, peeled and sliced
• 4 hamburger buns

Spread

• 2 Tbsp. each mayonnaise and sour cream
• 1 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning

For burgers, crumble ground beef in mixing bowl. Add onion and Smoky Paprika Chipotle Seasoning; mix thoroughly. Form mixture into 4 round patties, ½-inch thick.

For spread, combine all ingredients in small bowl; mix until well blended. Cover and refrigerate.

Prepare grill for direct cooking over medium heat. Place patties on grid of grill. Grill, uncovered 11-13 minutes or until centers are no longer pink, turning once. About 1 minute before burgers are done, place cheese slice on top. Place bun halves, cut side down, on grid of grill. Grill 1-2 minutes or until buns are lightly toasted. Place burgers on bun; top with slice of tomato, avocado and tablespoon of spread.

Grill Tip: Ground beef patties should be cooked to a minimum internal temperature of 160°F (medium doneness).

Toasted Onion Herb Burgers

Preparation: 20 minutes (includes preparation and cooking)
Serves: 4

• 1 lb. lean ground beef
• 4 Tbs. Victoria Taylor’s Toasted Onion Herb
• Seasoning
• 2 Tbs. unseasoned bread crumbs
• 2 tsp. Worcestershire sauce

Mix all ingredients in a bowl with hands to incorporate evenly. Form into 4 patties. Cook on charcoal, gas grill, or heavy skillet for 6-8 minutes, or until juice beads up on the top side of burgers. Flip over and top with cheese, if desired. Cook additional 4 minutes, or until desired degree of doneness.

Pete’s New Orleans Grilled Shrimp

Preparation: 2 hours (includes preparation, marinating and cooking time)
Serves: 6 as an appetizer

• 11/2 Pound Shrimp, shelled and cleaned with the tails left on

Marinade:

• 1/3 cup Soy Sauce (Tamari brand preferred)
• 1/2 White wine vinegar
• 3 tbs. Victoria Taylor’s New Orleans Seasoning
• 1/3 cup toasted sesame oil (regular sesame oil can be used)
• 3 tbs Lemon Juice
• 2 tbs Minced Fresh Ginger

Combine all the marinade ingredients. Prepare the shrimp and add them to the marinade in a sealed plastic bag. Marinate for 30 minutes to 2 hours. Prepare grill. Grill the shrimp on skewers or on a rack for 2 minutes per side. Place the grilled shrimp in a bowl and encourage people to eat them with their hands, discarding the tails.

Recipe Notes and Serving Suggestions
This recipe come from my Godfather, Pete. Its a family favorite. This recipe is one of the reasons that I keep my grill outside all winter.

Grilled Chipotle Corn on the Cob

Prep time: 10 minutes

Cooking time: 8 minutes

Serves: 4

• 4 ears of fresh corn
• ¼ cup mayonnaise
• 1 Tbsp. Victoria Taylor’s Chipotle Flakes
• 1 Tbsp. lime juice
• salt and pepper to taste

Preheat grill.  Remove very outer layers of husk from corn.   Peel remaining husks down to the stem, and discard silk.  Mix mayonnaise, Chipotle Pepper Flakes, and lime juice in a bowl.  Spread mixture on corn. Season with salt and pepper.  Cover corn with husks.  Wrap the end opposite the stem in a strip of tin foil to keep the husks in place while grilling.  It is not necessary to cover corn completely.  Cook corn directly on the grill over medium heat, turning frequently for 7 or 8 minutes until corn underneath begins to brown.

Firecracker Corn Cobs

Preparation: 25 minutes
Serves: 4

• 4 ears of fresh corn
• 2 tsp. Victoria Taylor’s Texas Red Seasoning
• 2 tsp. softened butter

Combine butter with seasoning and coat each ear of corn with the butter mixture. Wrap each ear tightly with foil and place on the grill over medium heat, turning frequently. Cook for 15-20 minutes. Remove from grill and serve.

In my little town in Winchester, MA, our farmers market opens this weekend.  In celebration of early local crops and farmer’s markets, we have 4 easy and delicious recipes. To use your cabbage, try coleslaw 2 ways – Asian coleslaw with Toasted Sesame Ginger Seasoning and Jamaican coleslaw with Cinnamon Chile Rub.  Another personal favorite of mine is “Peas Gone Crazy” stir fry with Toasted Sesame Ginger.

Have Fun!  Summer is Here!

Asian Coleslaw

Prep time: 10 Minutes

Serves: 6

• 1 medium head of Savoy cabbage, quartered and sliced very thinly
• 2 cups shredded carrots
• 2 cups shredded fresh spinach leaves
• 2 Tbsp olive oil
• ½ cup rice wine vinegar
• ¼ cup mayonnaise
• 2 Tbsp soy sauce
• 2 Tbsp Victoria Taylor’s Toasted Sesame Ginger
• ¼ cup sugar

Mix cabbage, carrots, and spinach in a large mixing bowl.  Combine oil, vinegar, mayonnaise and soy sauce in a small bowl.  Add Victoria Taylor’s Toasted Sesame Ginger and sugar, and mix well until sugar is dissolved.  Add liquid ingredients to cabbage mixture and combine well with a spatula or your hands.  Serve chilled.

Jamaican Coleslaw with Victoria Taylor’s Cinnamon Chile Rub

Serves: 4

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• ¼ cup shredded carrot
• ½ cup chopped pecans
• ½ cup mayonnaise
• 1 Tbsp. sugar
• 1 Tbsp. cider vinegar
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub

Combine the cabbage, carrots, and nuts in a large bowl and set aside. In a small bowl mix together the mayonnaise, sugar, cider vinegar, and Cinnamon Chile Rub. Spoon the wet mixture over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes before serving.

Southwestern Corn and Black Bean Salad

Prep time: 15 minutes

Serves: 4

• 1 Tbsp. Victoria Taylor’s Chipotle Pepper Flakes
• 4 tsp. fresh cilantro, chopped fine
• ¼ cup bottled Italian dressing (such as Ken’s Steakhouse)
• 1 Tbsp. lime juice
• 16 ounce can of black beans, drained and rinsed
• 11 ounce can of corn kernels, drained
• ½ cup diced red bell pepper (appx. ½ large pepper)
• 1 cup fresh baby spinach, chopped into strips

Combine Chipotle Pepper Flakes, cilantro, Italian dressing, and lime juice in a bowl and allow to sit for a few minutes while assembling other ingredients. In a separate bowl, combine beans, corn, bell pepper and spinach. Add dressing to the beans and stir together until thoroughly coated.

Peas Gone Crazy Stir-Fry

Prep Time: 20 minutes

Cooking time: 10 minutes

Serves: 8

• 2 Tbsp. toasted sesame oil
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger
• ½ lb. fresh sugar-snap peas
• ½ lb. fresh peas
• ½ lb. frozen and thawed edamame
• ½ lb. fresh snow peas

Clean and prepare vegetables for cooking.  Place sesame oil, olive oil, and Toasted Sesame Ginger Seasoning into a wok.  Heat on high until hot, but not smoking.  Add sugar-snap peas and stir frequently for 2 minutes.  Then add peas and stir for another 2 minutes.  Finally add edamame and snow peas and stir for 3 minutes.  Remove from heat and serve immediately.