Sunday Rigatoni with Grilled Peppers and Onions
Monday Grilled Trout with Bacon and Spinach
Tuesday Pineapple Duck Sticks with Dark Rum Glaze and Coconut Rice
Wednesday Grilled Tuna Nicoise
Thursday Grilled Port Portobello Mushrooms
Friday Prosciutto –Wrapped Pork Kebabs
Saturday Grilled Cedar-Plank Salmon
2 red onions
1 large vidalia onion
3 cloves garlic
1 small fresh ginger root
1/2 pound Yukon potatoes
2 large red bell peppers
1 large orange bell pepper
3 bunches spinach
1/2 pound green beans
6 large portobello mushrooms, 4-5 inches in diameter
1 bunch basil
1 bunch rosemary
1 bunch thyme
1 bunch tarragon
4 bacon slices*
4 trout fillets, 6oz each
4 yellowfin tuna steaks, 6oz each
4 salmon fillets, 6oz each
1 1/2 pounds boneless duck breast
2 pork tenderloins
8oz thinly sliced prosciutto
1 cup Parmesan cheese
red wine vinegar*
1 Tablespoon unsalted butter*
dark brown sugar*
extra virgin olive oil*
Lawry’s Seasoned Salt
1 small bottle Italian Dressing (or packet and mix at home)
12 oz rigatoni
1 can Goya coconut water
1/4 cup dark rum (I prefer Cruzan)
1 bottle mustard based bbq sauce
1 Tablespoon port wine
splash of orange juice
1 cedar grilling plank
Rigatoni with Grilled Peppers and Onions
2 medium red onions, sliced into ½ inch thick rings
1 large red bell pepper, cut into quarters
1 large orange bell pepper, cut into quarters
1 tablespoon Italian Dressing
Salt and pepper
12 oz rigatoni
1 bunch spinach, stems trimmed
1 cup grated Parmesan cheese
¾ cup basil leaves, thinly sliced
Bring a large pot of water to a boil. Heat a grill to medium-high heat
In a large bowl, toss the onions, bell peppers, dressing, and ½ teaspoon pepper. Grill, turning occasionally, until tender, 8-10 minutes. Transfer to a cutting board and cut into bite size pieces.
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot.
Add the grilled vegetables, spinach, the reserved pasta water, and ¾ cup of the Parmesan to the pasta and toss to combine. Top with the basil and remaining Parmesan before serving.
Grilled Trout with Bacon and Spinach
4 bacon slices, cut into 1/2 inch dice
4 trout fillets, about 6 oz each, skin intact
3/4 teaspoon salt
3/4 freshly ground pepper
3/4 cups baby spincah
1 shallot, finely chopped
1 1/2 tablespoons sherry vinegar
4 lemons, sliced
Prepare a grill for cooking over high heat. First oil the grill rack.
In a skillet, cook the bacon over medium-high heat until crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat in the skillet.
Brush the fillets on both sides with the reserved bacon fat and sprinkle the flesh side with 1/2 teaspoon of the salt and 1/2 teaspoon pepper. Lay out the lemon slices to form a bed for the trout to cook. Lay the trout on the lemons, flesh side down, and cook until beginning to brown, about 2 minutes. Using a large spatula, turn the fish and cook until opaque throughout, about 2 minutes longer. Transfer to a platter and cover to keep warm.
Put the spinach in a large bowl. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Pour or spoon off and discard all but 2 tablespoons fat in the pan and heat the skillet over high heat. Add the shallot and cook until softened, about 3 minutes. Stir in the vinegar. Pour the warm vinaigrette over the spinach and toss to coat. Taste and adjust the seasoning. Divide the spinach between 4 serving plates, to each with a fillet, and sprinkle with bacon bits. Serve immediately.
Pineapple Duck Sticks with Dark Rum Glaze and Coconut Rice
Substitute 1 can coconut water for water, but top off with water and cook jasmine rice according to package.
Pineapple Duck Sticks with Dark Rum Glaze
1/2 cup soy sauce
1/4 cup fresh lemon juice
1//4 cup balsamic vinegar
2 tablespoons honey
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons grated peeled fresh ginger
Ground black pepper to taste
1 1/2 pounds boneless duck breast, skin left on, cut into 2 inch cubes
1 tablespoon unsalted butter
2 tablespoons dark brown sugar
1/4 cup dark rum
1/2 ripe pineapple, peeled, cored, and cut into 2 inch cubes
vegetable oil for the grill
In a medium glass bowl, combine the marinade ingredients. Add the duck and marinate for 1-2 hours in the fridge. Bring to room temperature before grilling.
To make the glaze, melt the butter in a small saucepan over low heat. Add the brown sugar and rum and cook, stirring frequently until the sugar is dissolved, 2-3 minutes. The glaze should get syrupy; watch carefully to prevent burning. Cover and keep at room temperature.
Soak eight 10-12 inch bamboo skewers in water for at least 30 minutes. Prepare a medium high grill.
Using a slotted spoon, remove the duck from the marinade, discard the marinade. Thread the meat and pineapple alternatively onto each of the skewers.
Brush the grill grate with vegetable oil. Grill the kebabs for 3-5 minutes on each side for medium-rare, or 7-10 minutes to cook the duck through. Brush with the glaze at least once on each side.
Serve over rice.
Grilled Tuna Nicoise
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon salt, split
1/2 teaspoon freshly ground black pepper, split
1/2 pound green beans, stems trimmed
1/2 pound Yukon gold potatoes, quartered
4 yellowfin tuna steaks, about 6oz each
4 cups mixed salad greens
1/4 cup Nicoise olives
2 hard boiled large eggs, quartered
4 lemons, sliced
Prepare the dressing in a small bowl, combine the vinegar, olive oil, mustard, tarragon, salt, and pepper, stirring well with a whisk. Set aside.
In a large saucepan over high heat, bring 2 quarts salted water to a boil. Add the green beans and cook just until crisp-tender, 4-7 minutes. Remove with a slotted spoon and plunge into a bowl of ice water to stop cooking. Drain the beans and set aside. Add the potatoes to the pot of boiling water and cook until tender when pierced with a knife, about 10 minutes. Drain the potatoes and set aside.
Prepare a grill for cooking over high heat. Lay out layer of lemon slices.
Sprinkle the fish with salt and pepper. Lay fish on lemons. Cook for about 3 minutes on each side for medium rare, or until the desired degree of doneness.
In a large bowl combine the beans, potatoes, salad greens, and olives. Drizzle with the dressing and toss well. Arrange the salad mixture on a large platter with the tuna steaks and egg. Serve immediately.
Grilled Port Portobello Mushrooms
4 large portobello mushrooms, 4-5 inches in diameter
1/2 cup mustard-based barbecue sauce
1 tablespoon freshly ground pepper
3 tablespoons Worcestershire sauce
1 tablespoon port wine
1 tablespoon Lawry’s Seasoned Salt
Clean the mushrooms using a damp paper towel. Remove the stems and pat the caps dry.
Combine all remaining ingredients in a gallon-sized ziplock bag and shake well. Add the mushroom caps and coat evenly. Marinate for 30-60 minutes. Do not overmarinate as the mushrooms will soak up everything and become pverpowering.
Cook the mushrooms over direct medium heat for 4 minutes per side or until tender.
Serve over mixed greens.
Prosciutto-Wrapped Pork Kebabs
2 pork tenderloins, cut into 1 1/2 inch pieces
8 ounces thinly sliced prosciutto
1 large vidalia onion, cut into 1/2 inch pieces
1 red bell pepper, cored, seeded, and cut into 1 inch squares
2 large portobello mushrooms, dark gills scraped away, cut into 1 inch pieces
2 tablespoons olive oil
Wrap each piece of pork in enough prosciutto to cover it. Alternatively thread the prosciutto wrapped pork with the vegetables pieces onto 8 skewers.
Prepare grill for medium heat. Brush kabobs with olive oil and grill fro 12 minutes, turning each skewer a quarter turn ever 3 minutes, until the pork is no longer pink in the center. Serve immediately.
Grilled Cedar-Plank Salmon
4 pieces salmon fillet (preferably wild), 6 oz
Salt and pepper
1 cucumber, sliced into thin half-moons
1 jalapeno, seeded and sliced
1 mango, peeled and cut into small pieces
2 tablespoons fresh lemon juice
a splash of orange juice
1 tablespoon extra virgin olive oil
1 cedar grilling plank, soaked in water for at least 1 hour
Heat grill to medium. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper, arrange on the plank.
Place the plank on the grill and cook, covered, until the salmon is opaque and flakes easily, 12-15 minutes.
In a bowl, combine the cucumber, jalapeno, mango, lemon juice, oil, orange juice, and ½ teaspoon salt. Serve with the salmon (and some jasmine rice if desired)
About the Author, Kate
I had to teach myself to cook and began to learn how to create the dishes I had eaten in my own kitchen. Before long, as my own kitchen confidence grew, friends were calling, texting, emailing daily to ask what they should have for dinner or how to prepare this or what to do what that. And that is how this site came to be.