Spark It Up...The Grill That Is

I know, I know it is January which is not synonymous with grilling but why not???  Summer winds down and we vow to keep grilling all year long and then we abandon the grill and leave it out there in the freezing -or not so freezing temperatures in Jersey lately - cold.  Lonely and abandoned we look at it from the kitchen window and say to ourselves can't wait till we can fire up the grill again.  Why wait for the break in the temperature the flavor of the grill is so familiar and delicious.  It never disappoints, it always satisfies.

Quiet down that craving for something flame kissed on the barbie and make some veggies juts like I did last night.  It was so delicious and fresh.  The smell of the grill wafted through the air and clung to my clothes.  My neighbors probably thought I was crazy but I think they think I'm crazy even when the grill is off.   My grilling session spectacular and the end result veggie stacks to compliment a big bowl of lentil soup  - because some of us are still celebrating soup season too!

January Veggie Stacks 
1 Lg. Eggplant (sliced in thick rounds)
4 Zucchini (sliced medium in rounds)
1 Lg. Vidalia Onion (sliced thick in rounds)
5 Cloves Garlic (chopped)
1/2 Cup Vegetable Oil
1/3 Cup Balsamic Vinegar
Salt/Pepper
4 Portabella Mushrooms (gills removed)
4 Slices of Wet Mozzarella

Place the eggplant, zucchini, onion and garlic in a container with a tight fitting lid or Zip Lock bag
Season with salt/pepper
In a small bowl whisk together the oil and vinegar
Season with salt/pepper
Sour over the veggies to coat evenly
Secure lid or zip the baggie
Refrigerate for 4 hours
Remove veggies from the refrigerator and allow them to come to room temperature
Grill the eggplant, zucchini and onion till soft about 5-7 minutes per side
Season the inside of each Portabella mushroom with salt/pepper and lightly coat with vegetable oil
Grill mushrooms for about 5-7 minutes per side
Allow all veggies to cool for a few minutes

Assemble the stacks
Portabella, mozzarella, a small grind of salt/pepper, onion, zucchini, eggplant
Repeat till all stacks are assembled and serve alongside a bowl of lentil soup or salad
Enjoy!

Clams Drinking Beer

Great Flavor...

***2 Dozen Littleneck Clams
1 Bottle of Beer (try not to use a light beer)
1 Stick of Butter (sliced in pats)
2 Tablespoons of Old Bay Seasoning
Water

Pour beer into an aluminium tin, add butter and Old Bay Seasoning
Let stand for 15 minutes
After 15 minutes place clams in tin
Add water to ensure clams are completely covered with liquid
Place tin on grill and close the grill lid
Let clams steam for 8-10 minutes or until they open
Discard any unopened clams

This recipe can be done on the stove top also
Simply follow directions substituting the aluminum tin for a large skillet and steam on the stove top, covered, until clams open, discard any unopened clams.

***Clams can be soaked in fresh water for 15 minutes maximum or rinsed lightly

4 Hour Steak Marinade

A Marinade For Any Type of Steak...

1 Cup Bourbon
1 Cup Soy Sauce
3 Tablespoons Sesame Oil
2 Tablespoons Sugar
1 Tablespoon Fresh Ginger (peeled and minced)

In a medium size bowl whisk together all ingredients
Add desired steak cut to a zip lock bag
Add marinade to steak
Place in refrigerator for 4 hours
Remove steak from refrigerator and allow to come to room temperature
Grill to desired doneness

Coffee Marinated London Broil

Excellent Marinade...

1 lb. London Broil
1 Cup Strong Coffee
1/2 Cup Brown Sugar
1/2 Cup Cider Vinegar
1/2 Small Onion (chopped)
3 Cloves Garlic (minced)
1 Tablespoon Olive Oil
1 Teaspoon Dry Mustard
Pepper

In a medium size bowl whisk all of the ingredients together
Place london broil in zip lock bag
Add marinade to london broil
Refrigerate for 1 hour
After 1 hour remove london broil from refrigerator
Allow it to come to room temperature
Remove steak from zip lock bag and place on grill
Grill to desired doneness
Allow meat to rest and slice on a bias

Stuffed Fryer Peppers

Tony's Specialty...Can be grilled or baked

6-8 Italian Fryer Peppers
6-8 Thin Slices of Prosciutto
6-8 Thin Slices of Provolone Cheese
Vegetable Oil
Garlic Powder
Salt / Pepper

Rinse and dry fryer peppers
Cut the stem off of the top of each pepper (reserving the tops)
Gently clean out the seeds as best as possible
Roll one piece of prosciutto with one piece of provolone cheese
Place roll inside of pepper and top with the reserved stem
Repeat until all peppers are filled
Season with garlic powder, salt / pepper
Coat with vegetable oil
***If grilling, place peppers on grill for 10-12 minutes or until nicely charred, soft, and warmed through
***If baking, place peppers in oven proof dish and bake 350 degree
for 30-35 minutes until soft and warmed through

Cherry Marinated Steak

Not A Sweet Marinade...Compliments Any Type Of Steak

1 lb. Steak
1/3 Cup Dry Red Wine
1/4 Cup Balsamic Vinegar
2 Tablespoons Cherry Preserves
2 Garlic Cloves (minced)
Salt / Pepper
2 Shallots (minced)
Vegetable Oil
2 Teaspoons Butter

In a medium size bowl whisk wine, balsamic vinegar, cherry preserves,
garlic, salt/ pepper
Pour over steak and refrigerate for 20 minutes to 1 hour
Remove meat from marinade
Reserve marinade
Coat steak with vegetable oil
Preheat the grill
Grill steak to desired doneness
While the steak is cooking, in a small sauce pan, add reserved marinade
Add shallots and bring marinade to a boil
Boil for 5-7 minutes
Remove from heat and whisk in butter till melted
Pour over steak

Grilled Turbot (European Flat Fish)

So Lite...So Delicious

Turbot Fillets
1 Small Onion (sliced thin)
Grape Tomatoes (4-5 halved tomatoes per fillet)
1 Lime
Extra Virgin Olive Oil
Salt / Pepper

Rinse and pat dry Turbot fillet
Place one fillet per piece of foil
Season both sides with salt / pepper
Place thin sliced onion on top of fish
Place halved tomatoes on to top of onion

In a separate bowl zest and juice lime
Slowly whisk extra virgin olive oil into lime zest and juice
Season with salt / pepper to taste
Top fish with lime olive oil
Close foil packet leaving a small opening for steam to escape
Place foil packets on grill for 6 minutes or until fish is opaque and flaky