Here’s another recipe from Chef Purviance that I’ve grilled twice in the past few months, most recently for Sunday Dinner. I don’t make the Jalepeno slaw, but the Chorizo/Pork burgers are a delightful departure from typical burger fare. I also make some of the patties without Chorizo for my daughter and others who don’t like as much spice.
This has been one of our favorite desserts all Summer. I simply sprayed the peaches with a little canola, grilled them for a couple minutes flesh side down, rotated them to get nice grill marks, and then flipped them over and added the Mascarpone and a dusting of cinnamon/sugar. We made these many, many times starting when the early peaches came in.
P.S. – A little drizzle of honey on top doesn’t hurt either.
I’m not sure whence came the recipe for this one, although I suspect that it was one of Jamie Purviance’s books for Weber.
In any case, Alder Wood for salmon is one of my favorite smoke pairings.
I’ll be honest. The only part of this dish that was done on the grill was the quesadillas, but I had to share the photo anyway.
I fixed this last Friday evening and it truly was delicious. Here are the ingredients.
Ceviche
Just mix all of that together in a big glass bowl and let it cool in the refrigerator for an hour or so. Although ceviche is traditionally made with raw seafood, the taste and texture of the shrimp was just right, and the dish was perfectly balanced — bright, fresh-tasting, savory.
The quesadillas were dead easy too. I simply sandwiched some shredded Mexi-cheese between two flour tortillas and grilled the for a few minutes over low heat.
This is definitely a meal that we’ll keep in mind, particularly for warm weather when we want something light and tasty.
This is an incredibly simple recipe that turns out delicious, succulent chicken.
1) Soak chicken pieces in fresh lemon juice for half-an-hour or so.
2) Blot the chicken dry and marinate overnight in plain yogurt.
3) Wipe off the chicken, season lightly with salt and pepper, grill until done.
That’s it.