Thursday, Jun 20, 2019
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Spring forward

Spring is here and not only do we look forward to long days, but to the fresh fruits, vegetables and garden herbs. As time changes and the sun sets later in the evenings, this provides an opportunity for families to enjoy the outdoors and indulge in those activities that spring brings. Moreover, this also allows dads to display their culinary prowess by smoking up the grill.

To my amazement, my dad is getting into spring by starting an herb garden. Finally, our culinary skills are rubbing off on dear old dad. It is so refreshing these days to share recipes and culinary ideas with someone who had it”made in the shade”growing up with his mother doing all of the cooking, and then as an adult to have my mom spoiling him all over again. Don’t get me wrong, dad always knew when the”pots”were tasty and delicious, however, how that was achieved was a detail that needed no explanation.

Do you have a dad who is discovering the fascinating world of culinary arts?Most of the dads that I know have at least one culinary specialty–the”go to”recipe–or they simply go to the grill when all else fails. The hidden truth is that most of them can use the grilling method as an excuse for burning or over-cooking the dish or simply because it seems more masculine than standing over a stove.

I have taken the liberty of sharing some easy and delicious recipes that you can enjoy this weekend as well as during the long days of spring and summer on the grill. These are easy enough for dads to get into the action. So share some love and have some fun outdoors with the only dad you will ever have or the person you happen to call dad. So as spring ushers in summer, let the”sizzling”fun begin!

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe’s Kitchen. Make sure to e-mail us at [email protected] with your comments and recipes so that we can share your experiences and creations with our audience.

And now, our featured recipes…

Monday, March 7 Friday, March 11, 2011

Monday

Grilled Vegetable Kebabs and Homemade Croutons

Ingredients:

?cup olive oil

3 zucchini

1 red bell pepper

1 yellow bell pepper

1 onion

12 oz halved mushrooms

?cup red wine vinegar

For the croutons:

4 slices bread

?cup olive oil

Herbs and spices to taste

Preparations:

How to make croutons:

Preheat the grill to 300 degrees F.

Mix your favorite herbs and spices into the olive oil. Brush the flavored oil on to both sides of the bread. Place the bread slices on heavy duty foil on the top rack of the grill and grill until they are crisp and dry(this should take about 45 minutes)

Let them cool completely.

These croutons will freeze for up to 6 months and will have a wonderful flavor. They also come out excellent in a smoker grill.

How to make vegetable kebabs:

Whisk the vinegar and oil and set aside.

Cut each bell pepper into 12-inch wide pieces. Cut the zucchini into 12 half-inch slices. Cut the onion into 12 pieces. Thread the vegetables, alternately, on to 4 large skewers.

Marinate the kabobs in the oil and vinegar mixture for 15 minutes.

Grill them over medium coals for 12 minutes or until the vegetables are tender and slightly browned, turning them once. Serve hot.

Source: grilledvegetablerecipe.com

Tuesday

Hawaiian Pineapple Pizza

Ingredients:

1 lb pizza crust dough

1 clove garlic, minced

1 green onion, sliced

1?tablespoons olive oil

1 medium tomato, seeded and chopped

1 cup shredded mozzarella

?cup small pineapple chunks, fresh or canned

?teaspoon dried oregano

1/4 teaspoon black pepper

1/8 teaspoon salt

Preparation:

Combine the salt, pepper, one tablespoon of the oil and the garlic. Add the onion, tomatoes, and toss. Cover and stand at room temperature for 30 minutes until the flavors have blended.

Preheat the grill to medium hot.

Roll the dough into a 9-inch round on a floured surface and gently place it on the hot grill. Cook for a couple of minutes until it starts to brown. Remove the pizza crust and brush the browned side with the remaining olive oil.

Top with the tomato mixture, cheeses, and pineapple chunks. Sprinkle with oregano. Return the pizza to the grill, using a cookie sheet to carry it.

Close the grill lid and grill for 2 to 4 minutes until the bottom is browned and the cheese is melted. Serve hot.

Source: grilledvegetablerecipe.com

Wednesday

Creamy Pumpkin Soup Recipe

Ingredients:

3 lbs pumpkin

4 tablespoons white wine

4 tablespoons minced onion

1 cup cream

2 cups chicken broth

1 tablespoon butter

Cream to garnish

Parsley to garnish

Salt

Freshly ground black pepper

Preparation:

Slice the top off the pumpkin, remove the fibers and seeds from the inside, and then put the top back on.

Grill pumpkin over an indirect medium heat for a couple of hours or until the flesh is tender.

Let the pumpkin cool then scoop out the flesh.

Melt the butter over a medium heat and sauté the onion until soft. Add the wine and cook until it has almost all evaporated.

Add the broth and pumpkin flesh, stir, and simmer for 20 minutes.

Stir in the cream and season to taste.

Divide between bowls and decorate each one with a dollop of cream and a sprig of parsley. Serve with toast, bread, or croutons.

Source: grilledvegetablerecipe.com

Thursday

Grilled Pineapple

Ingredients:

1 medium sized pineapple

1 lime

2 Tbsp honey

Black pepper(and some like cayenne), to taste

Preparation:

While the grill heats up, peel and slice your pineapple, discarding the core.

If you are lucky enough to be able to purchase pre-cored and peeled pineapple, you can simply slice it into thick rings.

Otherwise, it is best to leave it in 4 large pieces cut from the core after peeling-this way; you will not lose any to slipping through the grill.

In a small bowl, mix honey, the juice from your lime and as much or as little black and/or cayenne pepper as you like.

Brush your pineapple pieces with this glaze and start grilling.

Grill for 3-4 minutes per side on a medium hot grill-do not over grill your pineapple or the texture will be mushy. Slice and serve hot.

Source: grilledvegetablerecipe.com

Friday

Spiced Clams

Spanish clams, especially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices.

Ingredients:

1 small onion, finely chopped

1 celery stick, sliced

2 garlic cloves, finely chopped

1 inch piece fresh root ginger, grated

2 tablespoon olive oil

1/4 teaspoon chilli powder

1 teaspoon ground turmeric

2 tablespoon chopped fresh parsley

1-1/4 lb small clams, in the shell

2 tablespoon dry white wine

Salt and ground black pepper

Celery leaves, to garnish

Fresh bread, to serve

Preparation:

Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes. Add the clams to the pan and cook for 2 minutes.

Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally and season to taste.

Discard any clams that fail to open, then serve, garnished with the celery leaves

Source: www.spain-recipes.com

Spice of The Week

Spice of the Week: Turmeric

Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian and Thai dishes, not only in curry, but also in many more.

In Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang and many other varieties.

Although most usage of turmeric is in the form of root powder, in some regions(especially in Maharashtra), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor.

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