Friday, September 19, 2008

End of Summer Grill Gourmet Night

Here are the recipes from Gourmet Night. I guess it was kind of an "End of Summer Grill" theme.

Peach Gingerale Floats
1 scoop of peach sherbet
Gingerale

Brown Sugar Dip
1 8 oz. cream cheese
1 c. brown sugar
vanilla to taste

serve with fruit: preferably strawberries!

Grill Bread
DOUGH:
1 c. warm water
1 Tbsp. yeast
1 tsp. sugar
2 tsp. oil
2 1/2 c. flour
1 tsp. salt

Mix water, yeast, sugar, and oil and let it sit for a minute. Then add flour and salt. If dough is too sticky add a little more flour. Mix/knead well. Break off dough into a little larger than golf ball size balls and flatten out like a pancake or scone. Then dip it entirely in the oil mixture below.

OIL MIXTURE:
1 c. Olive oil
a good amount of salt
ground pepper
italian seasoning and/or fresh herbs (I use basil and oregano)
taste test it to make sure you have enough flavor...the salt is the key...

After dipping dough, set aside on a plate until you're ready to grill. Turn grill to medium high heat and place the grill bread directly on the grill. Turn bread with tongs so it cooks on both sides. They cook pretty fast, so be careful not to burn them! After sacrificing one, you usually get the hang of it. :) Serve hot off the grill, very yummy with balsamic vinegar.

Linn Street Balsamic Vinegar
2 c. olive oil
2 c. canola oil
1 1/2 c. balsamic vinegar
1/2 c. Dijon mustard
3/4 tsp. black pepper
1/2 tsp. salt
3 shallots (little onions about the size of a garlic clove)

Mix mustard, pepper, salt, and shallots in a food processor. Then slowly add vinegar, and then the oils to emulsify. This recipe makes a lot, so you may want to half it. This is also really tasty served with foccacia bread!

Grilled Vegetables
Any garden vegetable you want to grill.
Dip in left over oil mixture from the grill bread recipe above. Place veggies on grill. By the time they are all placed, flip them all over, and then remove and serve.

Peanut Pasta Salad with Grilled Chicken
PEANUT SAUCE:
4 cloves garlic
1/2 c. creamy peanut butter
1/4 . ketchup
1/4 c. brown sugar
2 tsp. ground ginger
1 Tbsp. onion powder
1/2 tsp. crushed red pepper
2 Tbsp. sugar
1/4 tsp. red chili flakes
juice from 1/2 lemon
1/4 c. water
1/4 c. plus 2 Tbsp. soy sauce
2 Tbsp. salad oil
1 Tbsp. red wine vinegar
1 Tbsp. sesame oil
4 Tbsp. white vinegar
2 Tbsp. lime juice

SALAD
1 lb. penne pasta-cooked, drained and cooled
1 cucumber seeded and sliced
2 green onions chopped
peanuts
2 carrots peeled and grated
1 red pepper thinly sliced
sliced grilled chicken
tomatoes
cilantro

Mix together Peanut Sauce ingredients. (I usually don't put in as much red pepper and chili flakes as called for. It can be very spicy.) Blend well in a food processor. The texture will be like watered down peanut butter. Next, in a separate bowl, mix together salad ingredients. Toss salad with peanut sauce. Garnish with cilantro. This recipe is great, and if you don't have all the ingredients for the sauce you can improvise and it still tastes good!

Apple Betty
4 cups sliced apples
1/4 c. orange juice
1 c. sugar
3/4 c. sifted all-purpose flour
1/2 t. ground cinnamon
1/4 t. ground nutmeg
dash salt
1/2 c. butter

Mound apples in buttered 9 inch pie plate. Sprinkle with orange juice. Combine sugar, flour, spices, and salt; cut in butter till mixture is crumbly. Sprinkle over apples. Bake at 375 for 45 minutes or until apples are tender and topping is crisp. Serve warm with vanilla ice cream. Serves 6-8.

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4 comments:

  1. thanks again jill! it was fabulous!!

    ReplyDelete
  2. Great gourmet dinner Jill! I am making all of them very soon for my family!

    ReplyDelete
  3. Excellent job Jill! I very much enjoyed my first Gourmet Group dinner!

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