Before You Toss Your Orange Peel, Try Grilling It
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Instead of grating the peel of your orange or throwing it away, try grilling it. The fruit becomes intensely juicy and flavorful, slices take on a beautiful char, and the natural bitterness mellows and deepens into something much more complex. Squeeze over grilled fish or chop for a carne asada-style marinade or bold vinaigrette.
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Fresh oranges are prized for their pulp—a sweet, bright note to combat the winter blues. The peel is usually too tough and a bit bitter to eat on its own, which is why you often see it candied or grated into marinades, glazes, and vinaigrettes. Throw whole slices on the grill, however, and you’ve got a game changer. The peel becomes pliable and tender, the sharp bitterness mellows and mingles with the smoky char, and the fruit gives up its concentrated juices more easily. The natural oils in the peel also intensify over the flame for a “turned up to eleven” citrus flavor.
Chef and Mad Delicious author Keith Schroeder grills the short ribs for his Short Ribs with Cucumber and Orange Salad over low heat, then cranks up the heat for charring slices of fresh navel orange, peel and all. This adds a “scraggy textural contrast,” Schroeder says, and makes the salad less dainty. That bold, slightly bitter citrus is exactly what’s needed to cut through the rich meat.
Eating healthy should still be delicious.
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Chef Drew Curren of Elm Restaurant Group in Austin, TX gives his Shrimp with Grilled Citrus and Leek Relish a triple dose of orange, a fantastic way to brighten midwinter meals. He chars orange, lemon, and lime slices on the grill until tender and caramelized, then uses the pulp and juice for a simple vinaigrette.
To char the orange peel, cut a large orange crosswise into thick slices. Arrange slices in a grill pan or on a grill rack over high heat. Cook 3 to 4 minutes on each side or until lightly charred and caramelized, turning carefully with tongs or a spatula. Cool slightly before squeezing or chopping. Use in vinaigrettes, seafood or meat marinades.
37 AIP Grilling Recipes You’ll Want To Make All Year Long
Being on AIP diet is a great excuse to throw a BBQ party! There are plenty of grilled dishes that are perfect for this diet, as long as you keep a few simple things in mind.
To help you plan for your next backyard feast, we are presenting our favorite AIP grilling recipes for you to try. There are so many options you’re going to have a hard time deciding on your menu!
Chicken is always a safe option that both, kids and grandparents enjoy. Why not try AIP-friendly grilled drumsticks, or maybe you’d rather have the scrumptious AIP stuffed chicken?
My favorites on this list are the organ meat recipes! Organ meats (or offal) seem to be overlooked these days, which is a shame.
People tend to think they’re not very tasty, but when you cook them right you’re going to end up with a mouthwatering meal. Grilling and organ meats go together really well – that’s why we’ve included some AIP barbecue recipes made of liver, heart, and tongue.
Why You Should Incorporate Organ Meats In Your Diet* Organ meats are nutritious with plenty of B-vitamins, magnesium, iron and zinc* They are often cheaper then other cuts of meat* Organ meats are a great source of protein* When you eat offal you are helping reduce food waste
What is a BBQ without a great BBQ sauce? Unfortunately most store-bought BBQ sauces are not good for your AIP diet.
You’ll find several easy-to-make barbecue sauce recipes on our list, each one tastier than the other. And you won’t have to worry about any ingredients that might cause trouble with your diet, since these are carefully thought out and nightshade-free!
12 Ways to Use Up Leftover Citrus Peels
STOP. Don’t toss that citrus peel! You can use every part of your fruit in ways you’ve never even thought of, like:
1. Use the zest to flavor your foods.
Cooking is how you acquired the leftover peels and it is how you will soon get rid of them. Sure, you can use them to make delicious cookies or pies𠅋ut so many savory recipes also call for lemon or orange zest. Take this Lobster Roll Pizza, for example. Or this Roasted Broccolini. Or this Balsamic Salmon. The possibilities are endless.
Find more information about how to zest citrus here and here.
2. Keep your brown sugar soft.
There is a super easy way to soften brown sugar, but you’ll never have to use it if your sugar doesn’t harden in the first place. Apparently, sticking an orange peel in the bag will keep it nice and moist. Who knew?
3. Make lemon sugar.
What’s better than plain ol’ granulated sugar? LEMON sugar. All you have to do is pulse your chopped zest in a food processor with some white sugar until it’s finely ground. Let it dry, then enjoy it in any summer treat.
WATCH: How to Make Classic Tangy Lemon Bars
4. Infuse your tea&hellip
You’ve likely added a lemon wedge or two to a cup of tea before. But if you want a milder flavor, try using just the peel next time.
5. . or your olive oil&hellip
Lemon-infused olive oil is one of the most refreshing things on the planet. Just imagine dipping a piece of bread in it and try not to smile. Don’t even get me started on the salad dressing possibilities.
6. . or even your liquor.
7. Remove stains.
You probably know about the stain-fighting powers of lemon juice, but did you know that the remaining pulp in the peel will also get rid of unsightly spots on clothing? Well now you do.
8. Deodorize smelly areas.
A citrus peel at the bottom of your trash can will do wonders for your nose. Smelly garbage disposal? Just throw a lemon peel in there with some ice, run the disposal, and breathe easy again.
9. Make your house smell like amazing.
Potpourri, anyone? Dry out strips of an orange peel, and combine them with dehydrated cinnamon sticks or flower petals for a delicious-smelling mix.
10. Repel pests.
Apparently lemon peels repel mosquitos. And roaches. And ants. And cats? Do with that information what you will.
11. Give your skin a gorgeous glow.
Rub your face with the inside of a peel for a beautiful, bright complexion and sweet-smelling skin.
12. Clean your coffee pot.
Get rid of those brown stains once and for all with lemon peels. Just fill your pot up with water, add a few lemon peels, ice, and a sprinkle of salt, and swirl the concoction around until your carafe is clear again.
Place the steak and balsamic vinegar (enough to generously coat the steak) in a resealable bag and marinate in the fridge for 30 minutes before cooking.Remove the steak from the fridge and season with salt and pepper on both sides. Sear the steak on a hot grill pan for 4 minutes each side for medium. Allow the steak to rest for 3-4 minutes to let the juices redistribute back into the meat before slicing.Place greens, yellow pepper, and cherry tomatoes in a large salad bowl and toss. Top with avocado, slices of steak, and balsamic vinaigrette, then serve.Calories: 574 | Protein: 39g | Carbs: 41g | Fat: 29g
Cooking steak to medium rare doesn’t just taste better but better preserves the quality of its protein, aminos, and other nutrients.
Grilled Chicken Succotash
- Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
- Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
Delicious! I left out the orange zest and added Dijon mustard. I could barely taste any bitterness in the radicchio, the flavours were very nicely balanced.
Made this as part of a Food and Wine pairing evening. It was the best dish of the night, as voted by my guests. Served with a Cab Sav/Carmenere from Chile and it couldn't have been a better pairing. Everyone wanted the recipe.
This was my first introduction to radicchio as the main event, rather than just an extra in a bagged salad mix. I was afraid it would be bitter, but there was no bitterness at all on the charred pieces. The second time I made this I just tore the heads apart and laid it all out in a grill basket so that every piece would get cooked evenly. This year I am growing radicchio specifically for this recipe.
Excellent - I skipped the orange zest -not a fan. Put it in a grill basket with some unmarinated asaparagus - the flavors were perfect. BIG hit. Nice nod to the start of fall, but still in prime grilling season!
this looked and smelled beautiful but my whole family found it bitter. I would not try it again.
This was really nice and would make an unexpected and impressive salad course for a hearty Italian meal. The orange zest is the defining touch. Didn't use pecorino, used parmesan instead. I think the sharpness of pecorino would be better if you have it on hand.
Easy Holiday Recipes You Can Make in Your RV
Hitting the road this holiday season? You can still enjoy a traditional holiday dinner that makes the season special and cozy.
Whether you’re taking in stunning views in British Columbia, motoring up the slopes in Alberta, or touring the gorgeous New Brunswick coast, these easy RV holiday recipes will bring the celebration home.
The Main Dish: An Elegant Bird
While turkey may be the most traditional choice for a holiday meal, most RV ovens simply can’t accommodate such a large bird. Of course, if you can find a turkey that fits your oven, snap it up! Otherwise, consider roasting a smaller bird, like a large chicken or Cornish game hens (one per person).
Cranberry-Orange Roasted Chicken/Cornish Game Hen
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chicken or Cornish game hens, totalling 4-5 pounds
- 1 small orange
- 1 8-ounce can whole berry cranberry sauce
- 1/3 cup reduced sodium teriyaki sauce
- 1/4 cup honey
- 1/4 cup orange marmalade
- 1 tablespoon reduced-sodium soy sauce
- 2 sprigs fresh herbs, such as thyme and rosemary
- 1 onion, cut into wedges
Set oven to 325 degrees. Combine garlic powder, salt and pepper and rub into and underneath poultry skin.
Juice the orange and set rind aside. In a bowl, combine juice, cranberries, teriyaki, honey, marmalade and soy sauce. Set aside 2 cups and refrigerate.
Rub remaining cranberry mixture under poultry skin. Put herb springs and orange rind in cavity.
Scatter onion wedges in cooking dish and place bird on top. Roast until thigh temperature reads 170 degrees (about 20 minutes per pound).
Remove bird from oven, discard herbs and rind, and let sit for 20 minutes before carving. Meanwhile, heat reserved sauce to serve with the bird.
Most chickens aren’t quite big enough for traditional stuffing. That’s OK simply make this savoury stuffing separately.
- 3 ounces breakfast sausage, casings removed
- 1/4 cup celery rib, diced
- 1/4 cup onion, diced
- 1/2 tablespoon mayonnaise
- 1/2 tablespoon mustard
- 1 teaspoon rubbed sage
- 1 teaspoon poultry seasoning
- 1 loaf day-old bread, cubed
- 1 egg, lightly beaten
- 3/4 cup chicken broth
Set oven to 350 degrees. Heat skillet over medium-high heat and cook sausage, celery and onion until meat is lightly browned, breaking up meat into crumbled bits.
Remove from heat and drain any fat. Stir in mayonnaise, mustard, sage and seasoning.
In a small bowl, whisk eggs with broth. In a large bowl, toss bread cubes with sausage mixture. Pour egg mixture over the top and stir gently to combine.
Transfer stuffing to a 2-quart baking dish coasted with cooking spray. Cover and bake for 20 minutes, then uncover and bake for 10 minutes longer or until temperature reaches 165 degrees.
This simple side dish delivers delicious flavour and requires minimal effort.
Butternut Squash with Sage
- 1 small butternut squash
- 1 medium onion, cut in 1-inch pieces
- 1 tablespoon olive oil
- black pepper and kosher salt to taste
- 1 teaspoon dried sage
Heat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.
Peel the squash, cut in half lengthwise and scoop out seeds. Cut into 1-inch pieces. Toss squash with onion, olive oil and sage. Place in baking dish and sprinkle with salt and pepper.
Roast for 40 to 50 minutes, stirring occasionally, until squash is lightly browned and tender.
Mashed Potatoes You’ll Want to Dig Into
Add creamy deliciousness to your holiday dinner with these mashed potatoes.
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Place potatoes in saucepan. Fill pan with room temperature water to just cover potatoes. Add a pinch of salt and bring to boil over high heat.
Cover pan and simmer potatoes for 15 minutes. Drain and place in large bowl.
Toss hot potatoes with butter, sour cream and milk. Mash with a potato masher until smooth. Stir in garlic powder, salt and pepper.
No traditional holiday dinner would be complete without dessert. A pre-made pie crust makes the process even easier.
- 9-inch pastry crust, unbaked
- 2 lightly beaten eggs
- 1 3/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 12 ounce can evaporated milk
Preheat oven to 425 degrees.
In a large bowl, mix ingredients together. Pour mixture into the prepared pastry crust.
Bake for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer.
How to Grill Shrimp
Since shrimp does cook so quickly, you’ll want to pay attention to it on the grill you can cook it with the shell on to help lock in moisture, but it’s also fine to remove it first.
Your best bet as far as technique is to thread your shrimp on skewers or cook them in a locking grill basket that lets you flip them all at once. You can also cook them in a perforated pan and flip each individual shrimp with tongs—but work fast so they cook evenly. While you don’t have to go with jumbo shrimp, smaller shrimp are easier to overcook on the grill we like to go with medium or large at least.
BearMoo Kabob Skewers, set of 10 for $19.99 from Amazon
Better than the bamboo skewers you always forget to soak.
If you want to get into the nitty gritty, as in so many cases, J. Kenji Lopez-Alt has you covered he recommends tightly packing the shrimp together on their skewers and getting the outsides really dry (and explores an intriguing baking soda trick). Many of our recipes below use marinades we always simply let the excess drip off and are happy with the results, but you do you!
Make sure you buy raw shrimp rather than precooked, which will dry out and turn rubbery on the grill if you’re using frozen shrimp, quick-thaw them in a bowl of cold water for 10-15 minutes and dry thoroughly before marinating or making your shrimp kabobs.
Wild Gulf Shrimp (12-Pack), $109.95 from Sizzlefish
These large shrimp (26-30 count) come peeled and deveined
Related Reading on CNET: The Best Places to Buy Seafood Online
Since grilling shrimp doesn’t take much time, maximize your charcoal’s potential by throwing on some other items, from vegetable sides to denser proteins you plan to eat later in the week (seriously, BBQ meal prep is a great summer strategy for easier dinners).
Should You Eat It? What to Do with All Your Kitchen Scraps
From tomato stems to pepper seeds, see which produce scraps are good (and safe!) to eat.
Edible Odds and Ends
Carrot top pesto might be a thing, but some scraps are better left on your cutting board. Here's a list of what to taste and what to toss. (You'll never look at strawberry leaves the same way again.)
Apple Cores and Seeds
Should you eat them? No! The seeds contain a chemical that turns into cyanide, which is toxic not only to humans, but also dogs and cats. That said, if you swallow a seed accidentally, don't panic. The seeds need to be chewed &mdash and you have to eat at least 150 of them (about 15 core's worth) &mdash to get a lethal dose.
Woody Asparagus Stems
Should you eat them? Yes! The stems become tender with cooking. After you cut or snap off the woody lower parts, save them to make an easy soup. Cut the ends into pieces and cook in broth until very tender, about 15 minutes, then puree in a blender. Pass the puree though a fine mesh sieve to remove the stringy fibers before serving.
Should you eat them? Yes! Even though they can sometimes be bitter and fibrous, banana peels are edible and nutritious &mdash and the riper the banana, the tastier the peel. For a try, wash a banana well, cut off the woody end and stem and add it unpeeled to a smoothie cut the peel into pieces and make a quick pickle or caramelize it with sugar for a sweet and crunchy snack. (As with all peels, if you intend to eat them, look for organic options so you're sure they are free of pesticides.)
Broccoli Stems and Leaves
Should you eat them? Yes! They are delicious! Cut the stems into sticks or chunks and boil or roast until tender (peel them first if they're stringy), or grate the stems, salt and drain for 20 minutes to tenderize and use in a salad or slaw. Broccoli leaves are rich the same nutrients as the crowns &mdash like vitamins C and K &mdash but have a milder flavor. If the leaves are still young and tender, enjoy them raw in salads. Otherwise, just steam or sauté them as you would greens like collards or kale.
Cilantro Stems and Roots
Should you eat them? Yes! Both are safe and full of flavor. In fact, they are a common ingredient in many Thai recipes. Take extra care to wash them well, as they can be full of muddy grit. Once clean, mince and use along with the leaves.
Citrus Peels and Membranes
Should you eat them? Yes! Both the peel and spent flesh of juiced oranges, lemons, limes, grapefruit, and other citrus are safe to eat and full of nutrients like vitamin C, folate and potassium. If you find them hard to chew, you can steep them in water to make a refreshing drink. For a sweet treat, try a recipe for candied orange or grapefruit peels.
Should you eat them? Yes! They are edible, contain fiber and help preserve the vitamin C in the fruit. Go ahead and leave the skin on the next time you slice up a kiwi for munching or toss a few chunks into a smoothie (scrub and rinse it first).
Should you eat them? No! They have the same irritating compound found in poison ivy and poison oak and will cause skin and stomach irritation.
Sprouted Onion and Garlic
Should you eat them? Sometimes. New shoots from old onions are mild and sweet and can be used like scallions. On the other hand, the green shoots poking out of old garlic are bitter and harsh and should be cut out before you use the clove.
Note: If you&rsquore lucky enough to get onions with their freshly harvested greens still attached, use those yummy tops! They have a grassy sweetness that makes them a tasty garnish.
Should you eat them? Yes! Though they might be a little bitter &mdash or in the case of chilies, very spicy &mdash they are harmless, as proven by the popularity of this shortcut for Mexican-style rice: Add 1 whole jalapeno (and if you&rsquod like, a whole tomato) into a pot of rice before cooking.
Sprouted Eyes and Greenish Skin on a Potato
Should you eat them? No! Those pesky sprouted eyes not only taste bitter, they also can contain toxins (called glycoalkaloids) that may cause headaches and an upset stomach. Similarly, when a potato is exposed to too much light, parts of it will turn green and the same toxins will be activated, which is why we store potatoes in a dark place. But there's no need to toss the spud. Just cut out the sprouts and trim away any green parts before cooking.
Should you eat them? No! They are poisonous and contain oxalic acid, which can cause kidney stones. Stick to the stalks and you will be fine.
Strawberry Stems and Leaves
Should you eat them? Yes! They are full of strawberry flavor. Wash hulled tops well, then use them to infuse a pitcher of ice water for a few minutes, a bottle of vinegar for a few hours or your favorite booze for a couple of days. You can even dry strawberry leaves and steep them in hot water for tea. Use un-hulled strawberries in smoothies to get an extra dose of nutritious greens.
Swiss Chard and Kale Stems
Should you eat them? Yes! Both are too coarse and fibrous to chew raw, but are delicious cooked. For chard, use a vegetable peeler to remove the strings like you would from celery, then cut into batons and steam or boil until tender. Serve alone, or along with the leaves in your recipe. (Cook them separately as they can take longer than the leaves.) Kale stems also need to be blanched or braised until soft enough to chew. Then they can be roasted until crisp, added to stir fries, blended into pestos or tossed in salads.
Tomato Stems, Leaves and Stem Ends
Should you eat them? Yes! Tomatoes are a member of the nightshade family like eggplant, but they have extremely low levels of toxin. The stem end might have a core that's tough to chew, but it is safe. The same goes for the pungent leaves and stems. In fact, some cooks add them to sauces and soups for a super-fresh garden tomato flavor.
Should you eat them? Yes! Most people throw these away, but they are perfectly fine to consume and they don&rsquot even need to be pickled. Raw pieces of rind have a sweet, refreshing flavor that is especially good blended into a smoothie with some sweetener, a few mint leaves, and a squeeze of lime.
Winter Squash Skins
Should you eat them? Sometimes. While none are poisonous, winter squashes such as butternut, pumpkin, and spaghetti squash have skins that are too tough to eat, even when the flesh is a fully cooked. Other varieties, like acorn, delicata, kabocha, and sweet dumpling, have thinner skins that should be enjoyed right along with their tender interiors.
Grilling Fruits and Vegetables
Steaks and burgers are not the only foods to enjoy on the grill. Add grilled fruits and vegetables to your next cookout menu. Grilling fruit brings out its natural sweetness and the flavor of the grilled vegetables is enhanced when they are lightly charred.
Almost any fruit can be cooked on the grill. Hard fruits such as apples, pineapples and pears are easier to grill than softer fruits such as peaches, nectarines, plums, and papaya. Softer fruits require more attention when being grilled to prevent overcooking, which will cause the fruit to become mushy. Softer fruit only needs to be heated, not cooked.
Caution: Many fruits contain a high level of water. This water content will make the fruit extremely hot when grilling. If you do not allow the fruit to cool slightly after removing it from the grill, the fruit may cause serious burns to the mouth.
Shown below are some tips for grilling fruit.
Fruit Grilling Tips:
- Fruits are best grilled when the coals have begun to die out or when placed on the outer edges of the grate, using more of an indirect type of heat. Grill fruit according to the time shown in the chart below.
- If placing fruit directly on the grill rack, cut the fruit into pieces that are large enough so they do not fall through the grates.
- Fruits can be grilled with skins on. Softer fruits benefit from leaving their skins on in that it helps maintain their shape and holds them together as they are being grilled.
- Brushing fruit with melted butter or favorite oil during grilling will help to keep the fruit from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
- Use skewers or a grill basket to prevent small chunks of fruit and soft fruit from falling through the grate. If you choose to use skewers, 2 skewers will help prevent fruits from spinning while the cook is turning them on the grill. Remember to soak bamboo skewers for 30 minutes or more before using to prevent them from burning on the grill.
- To enhance the flavor of the fruit, try brushing cut fruits with melted butter and sprinkling with sugar, cinnamon, brown sugar, or lemon juice while grilling. Sugar tends to burn so it is best to apply it toward the end of cooking time.
Tip: Crack open a fresh coconut for an unexpected great grill taste. Slice the coconut into wedges and lay the pieces white side down on the grill over low coals. Grill until lightly browned. Dip the grilled coconut in melted chocolate and enjoy!
The flavor of the vegetable intensifies when it has been grilled. Because a lot of the moisture evaporates from the vegetables as they are grilled, the flavor becomes more concentrated and the sugars become more condensed, which increases the sweetness and flavor of the vegetables. Some vegetables can be cut into pieces and some can be grilled whole. Others vegetables, such as winter squash, should be precooked before they are grilled. Shown below are some tips for grilling vegetables.
Vegetable Grilling Tips:
- Vegetables should be grilled over a medium heat. The length of cooking time will vary depending on the type of vegetable and how it has been prepared. Vegetables should have browned grill marks and be tender when pierced with a fork or the tip of a knife. Grill vegetables according to the time shown in the chart below.
- Prevent vegetables from drying out on the grill by soaking them in cold water before cooking.
- Cut vegetables into uniform size pieces so they will cook evenly. The larger and thicker the pieces the longer the grilling time.
- Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate. If you choose to use skewers, 2 skewers will help prevent vegetables from spinning while turning on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.
- Before placing on the grill, brush oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick.
- When grilling harder vegetables, such as potatoes, with other vegetables, they may need to be cooked before grilling to ensure that all the vegetables are done at the same time.
- Seasoning the vegetables with a coarse salt, such as sea salt or kosher salt, before grilling will draw out extra moisture from the vegetables, which will intensify its sweetness and flavor.
- Brushing vegetables with butter or favorite oil during grilling helps to keep the vegetables from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
- Experiment by sprinkling different herbs and spices over vegetables while grilling.
Cut top and bottom off from the pineapple and trim all the skin from around the sides. Remove any eyes that are left. Cut into rings or slices. For more information on preparing pineapple, see All About Pineapple. Sprinkle a little salt on the pineapple to intensify its flavor.
Cook for 8 to 12 minutes on oiled grates. Turn once through the cooking time. Plantains Leave plantains whole or split them in half lengthwise. Cook for 6 to 10 minutes over a medium direct heat. Turn once through the cooking time. Plums
Wash fresh plums, cut in half lengthwise and remove pit. Drizzle plums with oil.
Or, prepare as above and place on a sheet of heavy duty foil. Add honey and orange juice and seal tightly.
Cook for 2 or 3 minutes per side or until lightly browned. Cook with cut side down first and then turn to skin side. Cook until plums are soft and warmed throughout. If cooking in foil packet, cook for 5 or 10 minutes. Vegetables Preparation Grilling Time
Indirect Grilling - Medium Heat
(unless indicated differently)
Artichokes Rinse in cold water, trim off top 1/3 of artichoke, and cut off the stem just at the base. With stem side up, cut artichoke in half lengthwise. Scrape out the fuzzy choke in the center with a spoon or knife. Place the artichoke halves in a sauce pan containing 3 inches of boiling water and add desired seasoning. Simmer until tender, approximately 15 to 20 minutes. Remove and drain well. Coat cut side with oil. Cook for 10 minutes with cut side up. When uncut side is golden brown, brush cut side with oil and turn the artichoke over, and cook for an additional 10 minutes or until golden brown. Asparagus Trim off tough ends and place asparagus into boiling salt water to blanch for 1 minute. Remove the asparagus, submerge into cold water immediately to prevent further cooking. Drain, pat dry, and brush with oil. Place asparagus on the grill perpendicular to bars of the grate so the spears do not fall through. Leave a bit of space between asparagus stalks. Cook directly over medium heat for approximately 6 to 8 minutes (3-4 minutes per side), turning once. Grill asparagus until crisp tender. Bell Peppers Cut peppers lengthwise down the middle. Cut out stem, seeds, and white rib areas. Leave in halves or cut to desired size. If cut to small pieces, place them on a skewer for better control in turning them. Brush peppers with oil before placing on the grill. Cook for 6 to 10 minutes, directly over medium heat. Turn once through cooking. Grill peppers until they are heated through and are beginning to shrivel. Peppers should be crisp tender. Carrots Do not peel carrots, just scrub under cold water to clean. Leave thin carrots whole but if some are thick at one end and thin at the other, cut thin end off and leave that portion as is. Cut the thick portion in half lengthwise. Coat carrots with oil. Cook for 15 or 20 minutes, until softened but they should still have a slight firmness to them. Turn occasionally and brush with oil throughout cooking time. Chili Peppers Cut stem out of pepper and pull seeds out. Leave whole. Coat with oil Cook for 4 to 6 minutes. Turn once throughout cooking time. Chili Peppers - Char-grilled Leave peppers whole.
After Grilling: Place in a paper bag and close tight. Allow peppers to steam in bag 10 to 15 minutes. Remove from bag, peel skins with a paring knife and then remove stems and seeds. Cut to desired size.
Cook for approximately 5 minutes over a high heat until the skins are blistered and charred all around. Sweet Corn in husks Pull back husks but do not remove. Remove silk, then fold husks back up on corn, and tie with kitchen twine. Soak corn and husks in water for 1 to 3 hours and drain before grilling. Cook for 20 to 30 minutes over medium coals. Turn frequently throughout cooking time. Corn is done when steam is visible. Sweet Corn out of husks Remove all the husk and corn silk. Rinse corn and pat dry. Cook for 10 to 12 minutes over medium coals. Brush corn with butter and turn frequently. Corn is done when kernels have turned golden brown. Eggplants Trim ends off eggplant. Slice large eggplants crosswise and if shorter, cut them lengthwise into 1/2 inch thick pieces. Or if placing on a skewer, cut into 1/2 inch squares. Coat pieces with oil. Cook for 15 to 20 minutes, turning every 5 minutes. Cook until the middle is tender. Fennel Cut off stems and any wilted outer layers. Cut off the base and wash. Trim to 1/4 inch thick slices. Drizzle with olive oil and toss to coat evenly. Cook for 10 to 15 minutes directly over medium heat. Slices should be tender and grill marked when done. Brush with oil while cooking if necessary to prevent sticking. Garlic Cut the root end off and brush the garlic bulb with oil. Cook for 30 to 35 minutes with cut side of bulb down on grates. Turn several times throughout cooking time. Garlic is done when lightly browned and cloves inside are tender. Do not let garlic become charred. Leeks Trim off root end and green tops. Discard tough outer layers. Cut in half lengthwise and simmer in salted water until tender. This generally takes 4 to 5 minutes. Remove from water and place on a plate to drain and cool slightly. Drizzle with oil before placing on the grill. Cook for 6 to 10 minutes directly over a medium heat fire, turning once about half way through the cooking time. Leeks should be charred on both sides. Mushrooms Brush off loose dirt. Avoid washing if possible. Cut off stems and leave whole or cut into slices. Brush with oil before placing on the grill. For slices or small mushrooms use a grill basket, vegetable grate, or skewers, if the mushrooms are sturdy enough to stay on the skewer. Cook for 6 to 10 minutes, turning once through cooking time. Grill just until tender. Onions, Dry (yellow, white, red) Remove the papery outer layer only. Cut onion into halves or quarters. If cutting 1/2 inch thick slices for grilling, remove the outer skin first. Brush onions with oil or melted butter.
Remove the outer layer of skin from halves and quarters after they are done, before serving.
Cook halves and quarters for 20 to 30 minutes, using indirect heat. Turn over every 5 minutes until done. Cook 1/2 inch thick slices for 6 to 10 minutes, using direct heat and turning once about half way through the cooking time. Cook onions until they are crisp tender. Onions, green Trim root end of onions and trim green tops, leaving approximately 3 inches of the green stem. Place trimmed onions in a shallow dish and coat thoroughly with oil. Cook for 4 to 5 minutes over direct medium heat, turning frequently. Cook until lightly charred on all sides. Potatoes (Whole with skins on) Wash, dry, and poke several times with a fork. Rub with oil and wrap in aluminum foil. Cook for 35 to 45 minutes over direct heat. Turn potatoes occasionally. Potatoes are done when they are tender when poked with a fork. Potatoes (Halved and peeled) Peel potatoes and cut in half lengthwise. Place in a large saucepan and add enough water to cover. Add salt and bring to a boil. Cook until tender but still firm, approximately 15 minutes. Drain, pat dry, and coat with oil. Cook for 15 to 20 minutes directly over medium-high heat. Turn occasionally. Cook until tender and nicely browned. Potatoes (Wedges with skins on) Wash and dry potatoes. Cut potatoes in half lengthwise and cut each half lengthwise into approximately 1 inch wedges. Coat the wedges on all sides with oil. Cook for 5 to 6 minutes, cut side down, over direct medium-high heat. Turn to other cut side and cook for another 5 to 6 minutes. Cut sides should be a nice golden brown and then the wedge should be turn so the skin side is down and place over indirect heal. Cook until wedges are tender when pierced with the tip of a knife. Potatoes (Slices with skins on) Wash and dry potatoes. Cut potatoes lengthwise into 3/8 to 3/4 inch thick slices. Put slices in a large saucepan and add just enough water to cover slices. Bring to a boil and cook for 4 to 6 minutes, until tender but firm. Drain, pat dry, and brush both sides of slices with oil. Cook for 2 to 3 minutes, each side, over direct medium heat. Cook until nicely browned. Potatoes (New potatoes with skins on) Wash and dry potatoes. Rub the surface of the potatoes with oil and place on skewers. Using metal skewers will speed up the cooking time. Cook for 30 to 40 minutes starting with indirect heat. Gradually roll them towards the direct heat through out the cooking time. Potatoes will be crispy outside and tender inside when done. Squash - Summer (Crookneck, Pattypan, Zucchini) Slice summer squash lengthwise in half or in 3/8 to 1/2 inch thick slices. Brush both sides with oil. Cook squash halves for 15 to 20 minutes directly over medium heat, turning often. 3/8 to 1/2 inch thick slices should cook for 4 to 5 minutes per side. Cook squash until nicely browned and tender when pierced with the tip of a knife. Squash - Winter (Acorn, Butternut, Hubbard)
Peel the squash and cut in half. Remove the seeds and cut the squash into 1 to 2 inch cubes. Place cubes on skewers and brush squash with melted butter or oil.
Winter squash can also be left with the skin on, cut in half, seeds removed, and placed on the grill with the cut side up. Brush cut side with melted butter or oil.
- 2 blood oranges or Valencia or Cara Cara oranges
- 3 tablespoons CARAPELLI® Extra Virgin Olive Oil
- 4 (4 ounce) skinless halibut or haddock fillets
- ½ teaspoon smoked paprika
- ½ teaspoon coarse sea salt or kosher salt
- ½ cup very thinly sliced small fennel bulb
- 2 tablespoons chopped fresh tarragon (Optional)
Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish let stand 10 minutes.
Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl toss with olive oil mixture.
Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
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