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Fire Up the Grill

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Summer is the perfect time for barbecue.  Invite the neighborhood over and fire up these dishes.

Grilled Vegetables with Basil Aiolihf_grilledveg_366

Ingredients:

Basil Aioli
1 garlic clove
1/4 cup torn basil leaves
1 egg yolk
1/2 cup olive oil
2 teaspoons lemon juice

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds
1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds
3 zucchini, sliced lengthwise into 1/4-inch-thick slices
2 red onions, cut into 1/2-inch-thick rounds
1/3 cup olive oil
1 loaf Turkish bread, split and cut into 4 equal pieces

Directions:

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve.

Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering.

Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted.

Spread both cut sides of the bread with 1 tablespoon of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

Try a Flavored Butter For The Grilled Corn on the Cobgrilled-corn

Sun-Dried Tomato and Basil Butter:

In a medium-size bowl, mix together 1/2 cup (1 stick) softened unsalted butter or margarine, 1/4 cup chopped, well-drained, oil-packed sun-dried tomatoes, and 1/3 cup finely chopped fresh basil until well blended. Makes 1/2 cup.

Roasted Pepper and Black Olive Butter:

In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup each finely chopped roasted red peppers and chopped, pitted black olives, and 1/4 teaspoon black pepper until well blended. Makes 1/2 cup.

Lemon-Chive Butter:

In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup snipped fresh chives or 4 teaspoons crumbled freeze dried, and 2 teaspoons grated lemon zest until well blended. Makes 1/2 cup.

Korean Grilled Short Ribsfathersdaybrunch-3

Ingredients For Galbi Marinade:

  • 4 Tbsp chopped garlic (about 3 cloves)
  • 3/8 cup soy sauce
  • 2 Tbsp sugar
  • 1 whole Asian pear, peeled, cored, and then pureed or crushed
  • 1 Tbsp honey
  • 1 Tbsp Japanese rice wine (mirin)*
  • 1 Tbsp sesame oil
  • 1 tsp pepper
  • 3-4 lbs Beef Shortribs, flanken cut

Directions:

  1. Make marinade.
  2. Marinate at least 4 hours, and hopefully overnight.
  3. Grill until well-browned, about 3-4 minutes per side.

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