Let’s cook!

Grilled Beef Braciole with Grilled Tomato Relish

1 cup of red wine

1 teaspoon meat tenderizer

5 plum tomatoes

3 tablespoons olive oil

1/2 red onion, chopped

2 tablespoons balsamic vinegar

2 tablespoons fresh basil, chopped

1 pound flank steak

1/4 cup grated Romano cheese

1/4 cup fresh flat leaf parsley, chopped

2 tablespoons fresh oregano, chopped

4 cloves garlic, chopped

1/4 cup olive oil

Heat the grill on high. Place the steak in a freezer bag with wine, meat tenderizer and chopped garlic clove. Let rest for 30 minutes.

Cut the tomatoes in half, then coat with olive oil and season with salt and pepper. Grill the tomatoes on all sides.

Remove the tomatoes from the grill and let cool. Chop and place in a bowl. Add 3 tablespoons olive oil, onion, vinegar, basil and parsley.

Mix well and let sit at room temperature.

In a bowl combine cheese, parsley, oregano and garlic in a bowl.

Remove the steak from the freezer bag and brush the steak with olive oil and season with salt and pepper.

Sprinkle the cheese mixture evenly over the steak.

Roll the steak tightly and tie with kitchen twine.

Brush the outside with olive oil and season with salt and pepper. Place on the grill, with the seam facing up and grill for 15 minutes.

Remove from the grill and let rest for 10 minutes.

Time to plate! Cut the string and cut the steak into slices and serve with tomato relish. Here is the dish plated and I used finishing salts:

Here is the close-up:

Happy Cooking!

Let’s Cook!

Grilled Veal Loin Chops with Spinach Salad

3 veal loin chops, about 1 inch thick

4 vine ripe tomatoes, cut into wedges, cuting each wedge in half

1/2 cup fresh basil leaves, torn

1 small red onion, sliced

3 tablespoons balsamic vinegar

1/4 cup olive oil

2 handfuls fresh spinach, stems removed

1/2 cup pitted kalamata olives, chopped

salt and pepper

In a large bowl combine the tomatoes, basil, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons olive oil. Let the tomatoes sit.

Heat grill on high-heat. Coat the veal chop with olive oil and liberally season both sides with salt and pepper.

Once the grill is hot, add the chops and cook on the first side for 6-8 minutes. DO NOT MOVE THE CHOPS AROUND! ONCE YOU PLACE ON THE GRILL, LEAVE THEM ALONE FOR 6 MINUTES! (ok I hope the all caps got your attention)

Flip the chops and cook for another 6 – 8 minutes.

Remove the chops and let them rest with a tented piece of foil for 5 minutes.

While the chops rest, add the spinach and olives to the bowl of tomatoes and toss to coat well. Time to plate.

I added some of the tomato balsamic juice from the bottom of the salad bowl on top of the chops. Here is a close up:

Here is a close-up of the salad:

So there you have it, a great way of making veal loin chops under 30 minutes!

I hope everyone has an enjoyable and safe long holiday weekend. I am cooking and posting on Saturday and will have a post on Monday from a new restaurant here in Woodstock, GA.

Happy Cooking!

Let’s cook!

Grilled Cornish Hens with Chunky Jerk Sauce

1 bunch scallions, roughly chopped

1 red bell pepper

1/4 cup olive oil

1/4 cup lime juice

4 cloves of garlic

2 tablespoons fresh thyme

1 tablespoon ground allspice

1 tablespoon ground ginger

1 tablespoon brown sugar

1 poblano pepper

2 cornish game hens

salt and pepper

Steam the poblano and red pepper.

The cabin didn’t have a steamer, so I had to make my own.

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, pepper and 1 tablespoon salt.

Combine well. If you want to make a paste put mixture in a food processor which will make a thick paste.

Cut hens in half and coat the outside with the jerk sauce and refrigerate for 2 hours.

Preheat the grill on medium. Heat only one side and place the hens skin side up on the cooler side of the grill. Position the legs closer to the fire.

Cover and cook for 15 minutes. Turn them over to the direct heat side of the grill, and cook covered for 10 more minutes.

Set the hens aside for 5 minutes before you serve. Here is how I did the plating.  We had rice and sauteed vegetables as our sides.

Here is a close up of the hen:

Jen and I really enjoyed changing up the typical Cornish Hen with this chunky jerk sauce. Like Jen tells me sometimes, this recipe made her mouth do a tap-dance.

Happy Cooking!