Grilling! Grilling! Grilling!


(Bonnie and Art getting cosy by the grill on the deck in their backyard) 

Hosted by Bonnie and Art
Saturday, June 9, 2007

7:00 pm.

From the heading at the top of this page, you can see that we will be using (maybe over-using) our grill. I thought it would be fun, since we’re at the brink of summer, to try out some new recipes that might be go-to items throughout the summer. So, get ready for mostly grilled selections; and we’ll get our second propane tank filled….



–Cote-du-Rhone, Sainte Esprit 2005, Delas.

–Mauricio Lorca. Opalo 2004, Mendoza Argentina

–Ostatu Crianza 2004, Rioja Alavesa

–The Potts Family, Bleasdale, Shiraz Cabernet Sauvignon 2003


–Pouilly-Fuisse, Domaine Daniel, Grand Vin Pollier de Bourgogne, 2005

–Clos des Rochers, Pinot Gris 2005, Grand Premier Cru

–Galiciano Godella Dia



Grilled Shrimp with Spicy Tomato Horseradish Dip
(Rochelle and Llew)


Grilled Pork Tenderloins with Grilled Pineapple Salsa
(Bonnie and Art)


Grilled Romaine Salad with Spicy Caesar Dressing
(Amy and Dan )


Grilled Sweet Potatoes with Lime Cilantro Vinaigrette
(Amy and Dan)

Chili-Garlic Roasted Broccoli
(Bonnie and Art)


Grilled Peach Melba
(Mary Lauren and Bret)


Grilled Shrimp with Spicy Tomato Horseradish Dip
(Recipe by Bobby Flay)

32 large shrimp, shells removed, deveined  3 T. fresh lime juice
4 T. olive oil       3 T. fresh lemon juice
1 T. finely chopped garlic     Dash of hot pepper sauce
1 ½ tsp. finely chopped fresh thyme   2 tsp. Worcestershire sauce
Salt and freshly ground pepper
7 plum tomatoes, cut in half, seeds removed and grilled
3 T. prepared ketchup
¼ cup fresh horseradish

Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip.

For dip: Place the rest of the ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.


Grilled Romaine Salad with Spicy Caesar Dressing
(Bobby Flay)

1 T. prepared mayonnaise    1 cup olive oil
1 tsp. Dijon mustard     2 T. red wine vinegar
1 tsp. freshly ground pepper   Salt and freshly ground pepper
1 tsp. pureed canned chipotles   4 hearts of romaine lettuce
1 tsp. Worcestershire sauce   2 T. olive oil
1 T. fresh lime juice     4 oz. piece of parmesan cheese,
1 tsp. capers        shaved
2-3 anchovies     Grilled croutons
5 cloves of garlic

Put all ingredients, except oil, vinegar, romaine, parmesan, and croutons in a food processor and process until blended. Slowly mix in 1 cup olive oil, and then mix in the vinegar. If too thick, add a little water.

Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and season lightly with salt and pepper. Grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Place one section of romaine on each dish, drizzle with the dressing and garnish with shaved cheese and croutons.


Grilled Pork Tenderloins with Grilled Pineapple Salsa
(Emeril Lagasse)

3 (1-pound) pork tenderloins, trimmed of fat and silver skin
8 T. olive oil
1 T. ground chipotle chili powder    ¼ cup finely chopped red onion
2 tsp. salt, plus a pinch     1 jalapeno pepper, seeded and minced
1 tsp. freshly ground black pepper   2 T. minced red bell pepper
1 ½ tsp. dried Mexican oregano, crumbled  1 T. finely chopped fresh cilantro
2 T. minced garlic      Fresh cilantro sprigs, for garnishing
4 T. fresh lime juice      Cilantro Oil, for drizzling, recipe follows
1 Pineapple, peeled and cut crosswise into ½ inch slices
Preheat grill to high. Rub the pork tenderloins all over with 4 tablespoons of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 tsp. salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle 2 tablespoons lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.

Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining pinch of salt, jalapeno, red pepper, and chopped cilantro and stir to combine. Set aside while you grill the pork.

Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 10 minutes.

Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with Cilantro Oil.

Cilantro Oil:
¼ cup fresh cilantro leaves
2 T. fresh mint leaves
½ cup extra-virgin olive oil
Salt and pepper

Place herbs in a mini-chopper and blend. Slowly add oil to emulsify. Season with salt and pepper.

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette
(Gourmet Magazine)

2 pounds sweet potatoes (4-5, preferably long)
2 T. fresh lime juice
¾ tsp. kosher salt
1/8 tsp. black pepper
¼ cup olive oil
2 T. chopped fresh cilantro leaves

Cover potatoes with cold water in a large pot, than bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 20-25 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.

Prepare grill for cooking. Whisk together lime juice, salt ,and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

When fire is hot, grill potatoes on lightly oiled grill rack, turning, until grill marks appear and potatoes are just tender, 3-6 minutes total.

Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Cooks notes: Potatoes can be boiled and peeled 1 day ahead and chilled, covered. Do not over boil potatoes as they will get mushy.


Chili-Garlic Roasted Broccoli
(Rachel Ray)
¼ cup extra virgin olive oil
4-5 cloves garlic, finely chopped
1 T. chili powder
1 T. grill seasoning blend
2 large heads of broccoli, cut into thin, long spears

Preheat oven to 425 degrees. Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Grilled Peach Melba
(Alton Brown)

1 cup sugar, plus 2 tablespoons
1 cup water
3 ½ T. freshly squeezed lemon juice, divided
2 vanilla beans, scraped
8 medium peaches, peeled, pitted and cut in half
16 ounces, frozen raspberries, thawed
Vanilla ice cream
8 Almond biscotti

Place 1 cup sugar, water, 1 ½ tablespoons of lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1-2 minutes. Remove from the heat. Add the peaches, spooning the sauce over them. Set aside.

Place the raspberries, the remaining 2 tablespoons of lemon juice, and 2 tablespoons sugar into he bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in refrigerator.

Once the grill is hot, place the peaches over direct heat and grill on each side for 3-4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.

To serve, place the ice cream into 8 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately. Serve with almond biscotti.

(Gourmet Club Members enjoying the grilled offerings in the Britz-Thurnauer Dining Room)