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Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing

Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1 1/4 pounds tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1/2 lemon, cut in half, plus 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon white wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • 2 large heads of radicchio, quartered through the core
  • 1 teaspoon finely chopped marjoram or oregano
  • 4 ounces crumbled fresh goat cheese, at room temperature

Directions

  1. Make dressing: In a large, deep skillet, heat 1/4 cup olive oil. Add tomatoes and tomato paste and cook over moderate heat, stirring occasionally, until tomatoes just start to soften, about 5 minutes. Add lemon quarters, tarragon, parsley, vinegar and 1/4 cup olive oil. Cook over moderate heat, stirring occasionally, until tomatoes are very soft and the dressing is saucy, about 15 minutes. Discard lemon quarters. Season with salt and pepper and let cool slightly.
  2. Prepare salad: In a large ceramic baking dish, whisk 1/4 cup lemon juice with 1/4 cup olive oil and season with salt and pepper. Add quartered radicchio and turn to coat; let stand for 15 minutes.
  3. Preheat grill pan and broiler. Season radicchio with salt and pepper and grill over high heat, turning, until lightly charred and just starting to wilt, about 3 minutes. Return radicchio to the baking dish and sprinkle marjoram and goat cheese on top. Broil 8 inches from heat until goat cheese is just softened, 1 to 2 minutes. Transfer radicchio to a platter. Spoon some of the dressing on top and serve, passing rest of dressing at the table.

Note

Grilled Watermelon With Togarashi and Shiso

Grilled Watermelon With Togarashi and Shiso

Ingredients

  • 1 watermelon, quartered and sliced into 1 1/2-inch-thick pieces
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons sea salt, plus more for seasoning
  • 2 teaspoons togarashi
  • Shiso leaves
  • 1/2 cup toasted pistachios

Directions

  1. Heat grill to very high heat. Rub cut flesh of watermelon with olive oil and sea salt and grill for about 1 minute on each side. Remove from grill and let it cool for 2 minutes.
  2. Once melon is cool, season lightly with togarashi, a pinch of sea salt, and a few drizzles of olive oil. Garnish with shiso and toasted pistachios.

Note

  • Recipe provided by Chef Todd Kelly of Orchids at Palm Court in Cincinnati, Ohio
  • Photo credit: Orchids at Palm Court

Sweet Potato Fries with Ginger and Cilantro

Sweet Potato Fries with Ginger and Cilantro

Ingredients

  • 2 sweet potatoes
  • 1 tablespoon cornstarch
  • Olive oil cooking spray
  • 1 teaspoon sea salt
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon sesame seeds
  • Red chili flakes
  • Sea salt

Directions

  1. Preheat oven to 425 degrees. Peel sweet potatoes and slice lengthwise into fry-shaped pieces.
  2. In large bowl, coat fries with cornstarch, shaking off any excess flour. Spray fries with olive oil cooking spray and sprinkle with sea salt; mix to make sure fries are coated all over.
  3. Spread fries out on large baking sheet and bake for 15 minutes; flip and bake for an additional 15 minutes.
  4. Remove fries from oven and immediately toss with cilantro, ginger, sesame seeds, chili flakes, and sea salt. Place in serving bowl and enjoy.

Note

  • Recipe proved by Executive Chef Andreas Roller from Nick + Stef's Steakhouse in Los Angeles
  • Photo credit: Marcella Thompkins

Grilled Carrots With Yogurt, Everything Spice, and Pea Tendrils

Grilled Carrots With Yogurt, Everything Spice, and Pea Tendrils

Ingredients

  • 12 carrots
  • Vegetable oil
  • 1 1/2 tablespoons Kosher salt, plus more for seasoning
  • Pepper
  • 6 tablespoons toasted white sesame seeds
  • 3 tablespoons poppy seeds
  • 3 tablespoons fried shallots
  • 1 tablespoon granulated garlic
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Pea tendrils
  • Lemon Juice, to taste
  • 1 cup Greek yogurt

Directions

  1. Preheat grill and preheat oven to 350 degrees. In large mixing bowl, toss carrots in a small amount of vegetable oil (just enough to coat the carrots) and season with salt and pepper. Place carrots on the grill. Rotate frequently, allowing carrots to caramelize on all sides.
  2. Transfer carrots to sheet pan in a flat layer and roast in oven until cooked all the way through and soft to the touch. Cut carrots to desired size.
  3. While carrots cook, in a small bowl stir together sesame seeds, poppy seeds, fried shallots, salt, and garlic. In separate bowl, stir together olive oil and honey. In third bowl, toss pea tendrils with lemon juice and salt and pepper to taste.
  4. Spread yogurt into bottom of a dish or bowl. Place warm carrots on top and drizzle with honey and oil mixture. Sprinkle with everything spice mix and top with pea tendrils.

Note

  • Recipe provided by Chef Adam Cole of Maple Block Meat Co. in Culver City, CA
  • Photo credit: Maple Block Meat Co.

Grilled Artichokes with Rémoulade

Grilled Artichokes with Rémoulade

Ingredients

  • 4 artichokes
  • 1 lemon, halved
  • 2 tablespoons Mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped capers
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon apple cider vinegar
  • 1 tablespoon chopped fresh parsley
  • Salt
  • Pepper
  • 2 tablespoons extra-virgin olive oil

Directions

  1. Fill large pot 1/4 of the way with water and bring to a boil. Trim stems 2 inches from base of the artichokes and cut in half. Cut off and discard top, pointy 1/2-inch of each half and use strong metal spoon to scrape away fuzzy chokes and small inner leaves. To prevent cut portions from browning, immediately rub with lemon piece.
  2. Squeeze juice from lemon into the pot. Add halves and artichokes to the pot. Aater should reach about halfway up the artichokes, not submerge them. Reduce heat to medium and cook, covered, for 20 minutes.
  3. Meanwhile, make remoulade. Place mayonnaise, dijon, garlic, anchovy paste, fresh lemon juice, capers, cayenne, vinegar, and parsley in a bowl and whisk to combine. Season with salt and pepper to taste.
  4. Heat grill to medium-high heat. Drain water from the pot and place artichokes on cutting board. Drizzle flat sides with olive oil and sprinkle with salt and pepper.
  5. Grill artichokes cut side down for 10 minutes. Serve with remoulade on the side.

Note