Fire up the Grill!

Fire up the grill!

Who doesn’t love to grill…especially on a warm sunny day, am I right?  At my house I typically do the cooking but my husband is always in charge of the grilling.  It isn’t that I don’t know how to grill, it is just that he likes it and it is an easy task for me to delegate to him.  In the city, we have a grill as part of our Wolf Range which isn’t quite as romantic as grilling outside (but better than not grilling at all).  When we go on vacation, we always rent a house with a grill.  On those instances I am pretty sure my husband loves being outside by the grill, sipping glass of wine and enjoying the weather. 

With Memorial Day Weekend starting, summer has un-officially begun and that marks the start of grilling season for most.  When I grill a protein I typically don’t follow  recipe.  The meat or fish is seasoned with one or more spice blends from La Boîte and some kosher salt.  For side dishes I tend to be more of a recipe follower.  Here is one of my favorite grilled side dishes. I first started making this when I lived in London and we had a charcoal grill on our roof top.  I hope you enjoy it as much as I do.

Happy Friday,

Julie

Grilled Romaine Salad

Makes 4 servings

Ingredients

2 heads Romaine Lettuce

1 red onion

2 ripe avocados

1 pint grape tomatoes

Olive oil

Salt and Pepper to taste

Method

-Pre-heat grill to medium high heat. While the grill is heating prepare the vegetables.  Slice the heads of Romaine in half from the stem to the tip.  Peel and slice the onion into ¼ inch slices.  Season lettuce and onion with olive oil, salt and pepper.

-Place onion slices on the grill away from the direct heat.  Allow to grill for about 20 minutes or until no crunch remains.

-Place lettuce on grill and allow to cook for 3-4 minutes per side.

-Slice grilled lettuce into 1-inch ribbons and put into salad bowl.  Chop grilled onion and add to the bowl.

-Slice the grape tomatoes in halve and add to the bowl.  Dice the avocado and add it to the bowl as well.

-Drizzle with a little more olive oil and salt and pepper if desired.  Toss to coat and enjoy.

 

Bring on the grill… Summer is here

This past weekend we had weather that made it really feel like summer.  I spent Saturday at a friend’s house soaking up the sun, warm weather and, most importantly, eating meat from the grill.  Cooking over an open flame makes everything taste better, everything.  One of my favorite meats to grill is skirt steak. It is super easy to prepare, and everyone likes it.  The skirt is cut from under the breast of the steer and rarely is thicker than 3/4 inch, which makes for quick cooking. Try the recipe below to impress your friends this summer.

Happy Friday!

Julie

Spiced Skirt Steak

Makes 4 Servings

Ingredients:

2 lbs. skirt steak, trimmed

3 tablespoons olive oil

3 tablespoons La Boîte Ayala – Rosemary, Black Pepper and Garlic Blend

Method:

-Combine olive oil and La Boîte Ayala – Rosemary, Black Pepper and Garlic Blend and rub into skirt steak.  Let the meat sit at room temperature for about 30 minutes before grilling.

-Prepare your gas or charcoal grill. Once the grill is hot oil the grates to prevent sticking.  Add the steak to the grill and cook 3-4 minutes per side for medium.

-Allow meat to rest for 5 minutes before slicing and serving.