Grilled Chicken and Vegetable Kebabs September 8, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-09-09 00:38:42 Print Ingredients ½ cup olive oil 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix 2 lbs. boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spiced Chicken and Grape Skewers June 29, 2017 by Jill Foucre Leave a Comment Spiced Chicken and Grape Skewers 2017-06-29 13:52:34 Print Ingredients 2 tablespoons olive oil 1/2 teaspoon lemon zest 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes 8 (10-inch) skewers 1 1/2 cups seedless green grapes Cooking spray 2 tablespoons chopped fresh mint leaves 1 lemon, cut into wedges Instructions In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water, if wooden. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
No Oven, No Problem by Julie Busteed June 14, 2017 by Jill Foucre Leave a Comment Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less. It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were. (Thanks Jill and Bob…) And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon. I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference! Asian Grilled Salmon 2017-06-14 19:12:21 Print Ingredients 1 side fresh salmon, boned but skin on (about 3 pounds) 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Instructions While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Vegetable Kebabs May 25, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-05-25 15:30:19 Print Ingredients ½ cup olive oil 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix* 2 pounds boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Herb Shrimp with Remoulade September 26, 2016 by Jill Foucre Leave a Comment Grilled Herb Shrimp with Remoulade 2016-09-26 18:23:28 Print Herbed Shrimp 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on 3 cloves garlic, minced 1 medium yellow onion, small-dice 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 tablespoon minced fresh rosemary 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 teaspoon grated lemon zest 1 lemon, juiced Remoulade Sauce 1 cup mayonnaise 1/4 cup Dijon or Country Style mustard 1/4 cup finely chopped cornichons 2 tablespoons prepared horseradish 2 tablespoons minced fresh parsley 1 small shallot, minced 1 garlic clove, minced 1 tablespoon white wine vinegar 1 teaspoon fresh lemon juice 1 teaspoon hot sauce 1 teaspoon paprika 1/4 teaspoon cayenne pepper Herbed Shrimp Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce. Remoulade Combine all ingredients in a medium bowl and stir well. By Susan Argiris Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/