Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Tuesday, February 10, 2015
Guest Post Food and Grilling Ideas for Summer Featuring Herb Butter Grilled Corn
Good morning, friends! Today Im sharing a delectable guest post with you. Jenny is here to share a delicious and fun Summertime side dish featuring sweet in-season corn-on-the-cob. The herb butter and smoked salt give it a wonderful aroma as it cooks, and it tastes great!
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Corn is a popular staple that is at its peak during the Summer months. Sweet and crunchy, it’s a common accompaniment to grilled meats, or as an ingredient in salads and salsas. Corn is also high in Vitamin A, with 355 IU per one-cup serving, and high in dietary fiber. You can cook corn in a variety of ways, but dry heat like roasting or grilling brings out corn’s natural sweetness. A pinch of Herbs du Province adds an earthy element and enhances the flavor of the corn.
(1) Preheat the oven to 350 degrees Fahrenheit. If you are using a grill without a thermostat, use a thermometer to determine when the grill is between 300 and 400 degrees.
Read more »
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Corn is a popular staple that is at its peak during the Summer months. Sweet and crunchy, it’s a common accompaniment to grilled meats, or as an ingredient in salads and salsas. Corn is also high in Vitamin A, with 355 IU per one-cup serving, and high in dietary fiber. You can cook corn in a variety of ways, but dry heat like roasting or grilling brings out corn’s natural sweetness. A pinch of Herbs du Province adds an earthy element and enhances the flavor of the corn.
Herb-Butter Grilled Corn
What you Need:
- 1 Large sheet of aluminum foil
- 4 pats of butter, softened
- 1 Tbsp Herbs du Province
- 1 Tsp smoked sea salt
- 4 large ears of corn, shucked with silk removed
(1) Preheat the oven to 350 degrees Fahrenheit. If you are using a grill without a thermostat, use a thermometer to determine when the grill is between 300 and 400 degrees.
(2) Spread out enough foil to wrap all four ears of corn in one packet. Spread the softened butter on the foil. Leave about one inch of clean foil around all the edges. Sprinkle the herbs du Province and smoked sea salt onto the butter. Try to get the coverage as even as possible.
(3) Lay the corn out on the foil. Leave about ½ inch of space between each ear. Leaving space keeps the ears from sticking together and ensures even cooking. Sprinkle cold water on the corn. The water will provide a little steam to prevent the corn from drying out in the grill or oven.
(4) Wrap the foil around the corn and seal the edges. Making a good seal ensures the steam will stay in, it will also prevent the butter from escaping. Put the corn in the oven, or grill, and let it cook for 15 to 20 minutes.
(5) Remove the corn and let it cool inside the foil wrapper. Open the pouch carefully and transfer the corn to a serving dish with raised sides. The raised sides will trap any herbed butter that did not absorb into the corn. Serve the corn on its own, or with your favorite summer cookout classics.
If you don’t have Herbs de Province, you can also make a blend of dried rosemary and thyme. If you can’t find smoked sea salt, you can use regular sea salt instead. Of course, you can also use other herbs and spices like dried garlic or Old Bay seasoning instead of the Herbs du Province. You can find different herb mixes at your local grocery store, as well as through some specialty retailers.
Cooks Note: If you need to make more than four ears of corn, remember that it’s one pat of butter per ear; one tablespoon of seasoning and one teaspoon of smoked sea salt for every four ears.
Disclosure: Consideration was received by The Weekend Gourmet for the editing and publishing of this feature article. However, I did test the recipe in my kitchen so I could taste test it and photograph it for the article.
Disclosure: Consideration was received by The Weekend Gourmet for the editing and publishing of this feature article. However, I did test the recipe in my kitchen so I could taste test it and photograph it for the article.
Saturday, January 31, 2015
Gallo Grilling SundaySupper Featuring Grilled Chicken with Blueberry Merlot Sauce
Grilled Chicken with Blueberry-Merlot Sauce
Sauce inspired by Food and Wine
Ingredients:
- 6 boneless, skinless chicken breast halves (approx 2.5 lbs.)
- 1 cup Italian salad dressing of your choice
- 1 tbs. olive oil
For the sauce:
- 1.5 cups fresh blueberries
- 1/2 cup Gallo Merlot
- 1 tbs. balsamic vinegar
- 2 tbs. honey
- 1 tbs. rosemary, finely chopped
- 1 shallot, finely minced
- 1 tsp. grated fresh ginger
- 1 tsp. chile paste
- Salt & pepper to taste
Directions:
Step 1: Add the chicken breast and Italian dressing to a large bowl. Toss to combine and marinate in the fridge for at least 30 minutes, but up to overnight is fine.
Step 2: Make the sauce by adding the blueberries, Gallo Merlot, balsamic, honey, rosemary, shallot, ginger, and chile paste to a medium saucepan. Give the sauce ingredients a stir to combine, then place the heat on med-high. Once the sauce
begins to bubble, reduce the heat to medium. Cook for approximately 10 minutes, until the berries begin to pop and the sauce thickens. Cool to room temperature, and add salt & pepper to taste. Set aside.
Step 3: Grill the marinated chicken breasts on an outdoor grill or indoor cast iron grill pan. [NOTE: If using a grill pan, brush the pan with olive oil and preheat on med-high for 5 minutes to ensure the best sear.] As the chicken grills, brush some of the blueberry-Merlot sauce on top. Arrange the cooked chicken on a serving platter and pour the remaining sauce on top before serving.
Wowza...this flavorful chicken is a great take on traditional grilled chicken! Even the pickiest eaters in my family gave the savory-sweet blueberry-Merlot sauce a big thumbs up. The sauce is a little sweet from the blueberries and honey, and it has a slight kick from the ginger and chile sauce. The Merlot and rosemary provide an earthy depth of flavor. I served my chicken with sweet in-season corn and a pasta salad. What a keeper! I can’t wait to make this again while blueberries are in season and inexpensive.
Make sure to go visit Gallo to learn more about their wine and how well it pairs with BBQ, as well as some great grilling recipes. e you’re at it, make sure to check out Gallos convenient Store Locator and print a coupon for $1 off a bottle of Gallo wine! To learn more about Gallo wines and find out why #SundaySupper is such great fans of their products, be sure to visit Gallo’s social media sites:
Make sure to go visit Gallo to learn more about their wine and how well it pairs with BBQ, as well as some great grilling recipes. e you’re at it, make sure to check out Gallos convenient Store Locator and print a coupon for $1 off a bottle of Gallo wine! To learn more about Gallo wines and find out why #SundaySupper is such great fans of their products, be sure to visit Gallo’s social media sites:
- Facebook: https://www.facebook.com/GalloFamilyVineyards
- Twitter: https://twitter.com/GalloFamily
- Instagram: http://instagram.com/gallofamily
- YouTube: http://www.youtube.com/gallofamilyvineyards
While youre at it, go check out all of the other great wine-inspired grilling dishes that my fellow #SundaySupper contributors are sharing today. Weve got everything from appetizers to desserts, and all of them feature Gallo Merlot or Sweet White Blend wines as an ingredient or a pairing.
Appetizers:
Join the #SundaySupper conversation on twitter tonight! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST/600 CST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Appetizers:
- Grilled Brie with Tropical Fruit Compote by girlichef
- Grilled Peach Bruschetta by Peanut Butter and Peppers
- Grilled Caesar Salad by Shockingly Delicious
- Grilled Mushrooms with Merlot Reduction by The Messy Baker
- Asian Pork Lettuce Cups by Magnolia Days
- BBQ Hawaiian Chicken Sandwiches by Mommas Meals
- Cheddar Merlot Burgers by Curious Cuisiniere
- Grilled Chicken with Blueberry-Merlot Sauce by The Weekend Gourmet
- Grilled Hawaiian Sea Salt Tuna Nuggets by Family Foodie
- Grilled Honey Lime Chicken by Alidas Kitchen
- Grilled Pork Chops with a Strawberry Jam Glaze by Savvy Eats
- Grilled Ribeye with Mushroom Merlot Sauce by Hezzi-Ds Books and Cooks
- Grilled Shrimp Skewers with a Sweet White Blend Marinade by Country Girl in the Village
- Merlot Marinated Flank Steak with Spicy Chimichurri by Bobbis Kozy Kitchen
- Pimento Cheese Stuffed Merlot Burger by Yours And Mine Are Ours
- Shish Kabobs in Red Wine Rosemary Marinade by The Dinner-Mom
- Tandoori-style Lamb Chops by kimchi MOM
- Grilled Apple Crisp by That Skinny Chick Can Bake
- Grilled Peaches with Mascarpone by Desserts Required
- Vanilla Ice Cream with Grilled Peaches by Hip Foodie Mom
Join the #SundaySupper conversation on twitter tonight! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST/600 CST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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