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Good Tastes: Grills and Chills

Posted Wednesday, Jul. 03, 2013  comments  Print Reprints
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Grilled Salmon with Dill & Capers Makes 4 servings 4 12-inch squares of foil 4 skinless salmon fillets (about 1 1/4 pounds total) 1 tablespoon olive oil 1 1/8 cups of white wine 1/8 teaspoon ground black pepper 1 tablespoon fresh dill, chopped 4 thin slices lemon 1 tablespoon drained capers 1 teaspoon of garlic Dill sprigs and/or lemon wedges (optional) 1. Preheat grill to 375 degrees. 2. Place one fish portion in the middle of each foil square. Drizzle the olive oil and wine over all fish, then sprinkle with pepper. Top each fish with the dill, lemon slices, capers and garlic. 3. Fold foil over fish and tuck under to make a foil packet. Grill 13 to 15 minutes or until fish flakes easily when tested with a fork. (Carefully open one packet to test doneness.) 4. If desired, garnish with fresh dill sprigs and/or lemon wedges. — The Wild Mushroom Steak House, 1917 Martin Drive, Weatherford, 817-599-4935, www.thewildmushroomrestaurant.com. Mascarpone Ice Cream Sandwich with Double Chocolate Cookies Makes 6 ice cream sandwiches Mascarpone Ice Cream Makes 1 quart 1/2 cup mascarpone cheese 1/2 cup confectioners’ sugar Seeds from 1 vanilla bean (cut in half lengthwise and scrape to remove seeds) Juice of 1/2 Meyer lemon 1. Place the mascarpone, sugar, vanilla bean seeds and lemon juice in a food processor. Pulse for a few seconds, and then process until smooth, about 20 to 30 seconds. 2. Freeze ice cream in an airtight container until firm, about one hour or longer, if needed. Double Chocolate Cookies Makes 12 cookies 2 cups all-purpose flour 1/2 cup good-quality cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup or 2 sticks unsalted butter, softened 1 cup light brown sugar 1/2 cup white sugar 3 large eggs 2 teaspoons pure vanilla extract 1 cup semisweet chocolate chips 1 cup pecans, coarsely chopped 1. Position a rack in the center of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. 2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. 3. In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat until combined. Add mixture to the bowl of dry ingredients and stir to combine. 4. Fold in the chocolate chips and nuts until just combined. Drop by ice cream scoopfuls onto parchment-lined baking sheets. Bake for 12 to 14 minutes. (Cookies will be soft.) Set cookies on a wire rack to cool. 5. Assemble cookies with a scoop of ice cream into sandwiches and serve.
Tequila-Lime Marinated Shrimp over Bittersweet Chocolate Grits Serves 4 Tequila-Lime Marinated Shrimp 2 pounds large shrimp, unpeeled 1/4 cup tequila 1/4 cup fresh lime juice 2 medium garlic cloves, minced 2 medium shallots, finely chopped 2 teaspoons cumin Salt and freshly ground black pepper to taste 1/2 cup olive oil 1. Thread 3 to 4 shrimp each on skewers. If using bamboo skewers, soak them in water for an hour before threading shrimp. Place skewers in a large, shallow, nonaluminum dish. 2. To prepare the marinade, mix together tequila, lime juice, garlic, shallots, cumin, salt and pepper. Whisk in olive oil slowly until combined. Pour over shrimp and marinate in refrigerator for at least one hour and up to four hours. 3. Preheat grill to medium heat. Grill shrimp skewers for approximately three to four minutes each side. Remove from the grill, take the shrimp off skewers and serve immediately over chocolate grits. — Tribeca Americana Bistro & Lounge, 62 Main St., Suite 200, Colleyville, 817-788-3998, www.tribecaamericana.com Bittersweet Chocolate Grits Serves 4 3/4 cup quick-cooking grits 3 cup water 4 teaspoons unsweetened baking cocoa powder 1 cup sugar 4 teaspoons butter 1. Combine grits and water in a bowl. Microwave on high for approximately three to four minutes until grits reach desired consistency. 2. Stir in cocoa, then add the sugar and butter. Salted Caramel Ice Cream Sandwiches with Pink Sea Salt Chocolate Cookies Makes 6 ice cream sandwiches Pink Sea Salt Chocolate Cookies Makes 12 cookies 1/2 stick unsalted butter 4 ounces high-quality dark chocolate (you can use chocolate chips, if desired) 1/2 cup all-purpose flour 1/4 cup Dutch process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon pink sea salt 3/4 cup granulated sugar 1 large egg 1/2 teaspoon instant espresso powder Large-flake pink sea salt for topping 1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 2. In a microwave-safe bowl, microwave butter and chocolate in 20-second increments until melted. Stir to combine then set aside. 3. Sift together flour, cocoa powder, baking soda and salt and set aside. 4. Whisk together the sugar, egg and espresso powder, then whisk in the melted chocolate mixture until combined. 5. Add the flour mixture to the melted chocolate mixture and fold until combined, using a spatula. Dough will be very wet. 6. Drop spoonfuls of cookie dough (approximately 2 teaspoons’ worth) on the baking sheet 2 inches apart. Sprinkle each with large-flake pink sea salt and bake for 13-15 minutes until tops are crackled and cookies have spread out a bit. Allow to cool completely. Salted Caramel Ice Cream Makes 1 quart 1 cup salted caramel sauce (recipe follows) 2 cups whole milk 5 egg yolks 1 cup heavy whipping cream 1. Pour caramel into a medium-size saucepan and heat over medium heat until warm. 2. Add milk to caramel and whisk until incorporated. 3. In a separate bowl, whisk egg yolks to combine. Slowly drizzle about 1/2 cup of caramel-milk mixture into the egg yolks, whisking continuously, to temper the yolks. 4. Add tempered egg yolks into the remaining caramel-milk mixture. Using a wood spoon or spatula, stir continuously over medium heat. The mixture will begin to thicken and become custard. This process can take anywhere from 5 to 15 minutes. The custard is ready when it is thick enough to coat the back of the spoon. 5. Strain the custard through a sieve or cheesecloth into a bowl. Add the heavy cream and stir to combine. 6. Transfer custard to an airtight container and refrigerate for at least 2 hours or overnight if possible. When ready to make ice cream, churn in your ice cream maker according to the manufacturer’s instructions for about 25-30 minutes for soft-serve consistency. Transfer to airtight container for at least two hours to firm up. 7. Use one large scoop of ice cream for each cookie sandwich. Salted Caramel Sauce Makes 2 cups 2 cups granulated sugar 12 tablespoons unsalted butter, at room temperature, cut into pieces 1 cup heavy cream, at room temperature 1 tablespoon fleur de sel or Maldon sea salt flakes 1. Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking. The sugar will clump up. When the sugar is melted, stop whisking and continue to cook until it reaches a deep amber color. ( Chef’s note: This is where it is easy to burn the caramel. Use a thermometer and let the caramel reach 350 degrees.) 2. When the sugar reaches a dark amber color, carefully whisk in the butter until it is melted. Switch to a wooden spoon if the sugar gets stuck in the whisk. 3. Remove the pan from heat and slowly pour in the heavy cream, whisking until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes. 4. Let the caramel sauce cool for 10 minutes in the pan before pouring into a large jar and cooling to room temperature. The salted caramel can be stored in the refrigerator for about a month.
Flame-Roasted New York Strip with Shiner Bock Demi Glaze and Drunken Onions Makes 2 servings 2 cups Shiner Bock 4 ounces sweet Texas onion, diced small 1 ounce Worcestershire sauce 1 ounce brown sugar 2 ounces heavy cream 4 ounces beef demi glaze (found at high-end grocers like Central Market, Market Street and Whole Foods) 2 16-ounce New York Strip steaks, prime or choice Dash kosher salt Dash fresh cracked pepper 1 ounce butter, melted Drunken Onions: 2 sweet Texas onions, sliced thick Dash kosher salt Dash fresh cracked pepper 1/2 ounce butter, melted 3 ounces Shiner Bock beer 1. Preheat grill and clean grates. 2. In a small sauce pot, combine the Shiner Bock, diced onion, Worcestershire sauce, brown sugar, heavy cream and the beef demi glaze. Bring mixture to a slow boil over medium-high heat. Allow to reduce until the mixture becomes thickened to a sauce consistency. Strain sauce and keep warm. 3. Prepare the drunken onions next. Season the thick-sliced onions with salt and pepper and place on grill. Baste with melted butter and grill until tender. 4. Place grilled onions in a small vessel and add Shiner Bock. Set aside and keep warm. 5. Clean grill to prepare steaks. 6. Season the steaks with salt and pepper and place on grill. Baste with melted butter and grill until desired doneness is achieved. 7. Serve steaks over Shiner Bock sauce and top with onions. — J.R.’s Steakhouse, 5400 Texas 121, Colleyville, 817-355-1414, www.jrssteaks.com. Double Chocolate Bananas Foster Ice Cream Sandwiches Makes 4 ice cream sandwiches 8 chocolate waffle cookies (recipe follows) 4 scoops dark chocolate ice cream Prepared bananas Foster, warmed (recipe follows) Dash powdered sugar Pinch chocolate shavings 1. Place scoop of chocolate ice cream between two waffle cookies. 2. Place on a small serving plate and smother each sandwich with the warm bananas Foster. 3. Garnish with sprinkle of powdered sugar and chocolate shavings. Serve promptly and enjoy. Chocolate Waffle Cookies Makes 16 cookies 8 ounces butter 6 tablespoons cocoa powder 1 1/2 cups granulated sugar 4 eggs 2 cups all-purpose flour Pinch salt Dash vanilla extract 1. Preheat waffle iron. 2. Melt butter and mix in cocoa powder, then let mixture cool. 3. Add granulated sugar to mixture and mix to combine. Then, add one egg at a time while mixing. 4. Add flour, salt and vanilla, and mix until smooth. 5. Grease the hot waffle iron with butter or cooking spray. Add a heaping spoonful of batter and cook for one to two minutes. Remove waffle and set aside to cool. 6. Repeat until batter is finished. Bananas Foster Makes 4 servings 3 ounces butter, divided 2 bananas, peeled and sliced 1 cup brown sugar 1 cinnamon stick 1/2 ounce bourbon 1. Place 1 ounce butter in a heavy-bottom saute pan over medium-high heat. 2. When butter is hot, add bananas. Do not shake pan. Allow bananas to caramelize and turn them once they are browned. 3. Add brown sugar and cinnamon stick, then carefully deglaze pan with bourbon. 4. Add remaining 2 ounces butter and swirl pan until mixture becomes a thick caramel sauce. Keep warm and serve immediately.
Baby Back Ribs with Maple Jalapeño Bacon Barbecue Sauce Makes 4 to 6 servings 4 pounds baby back ribs (approximately 4 racks) Approximately 2 1/2 cups dry rub seasoning (recipe follows) 1 1/2 quarts maple jalapeño bacon barbecue sauce (recipe follows) 1. Dredge ribs through the seasoning to liberally coat both sides. 2. Smoke ribs or roast in the oven at 225 degrees for seven hours. Once ribs are tender, they are ready for the grill. 3. Grill ribs over low heat and baste with sauce on both sides. Chef’s note: Bob Stephenson recommends using a barbecue mop instead of a paintbrush for better sauce application. — FnG Eats, 201 Town Center Lane, Suite 1101, Keller, 817-741-5200, www.fngeats.com. Dry Rub Seasoning Makes about 1 1/4 quarts, or enough for eight racks of ribs 1 quart sugar 1/2 cup fresh ground black pepper 1/2 cup granulated garlic 2 tablespoons cayenne pepper 1/4 cup kosher salt Combine all ingredients and store in an airtight container. Sift seasoning after every use. Maple Jalapeño Bacon Barbecue Sauce Makes 1 1/2 quarts 1 cup jalapeño bacon (found at Central Market), diced 1 cup red onion, diced 2 tablespoons garlic, minced 2 cups ketchup 1 cup apple cider vinegar 1 cup dark brown sugar, packed 1/2 cup Worcestershire sauce (Chef Bob Stephenson likes Lea & Perrins) 6 tablespoons maple syrup 1/4 cup molasses 1 1/4 tablespoons chili powder 1 tablespoon smoked paprika 1 tablespoon dry mustard Salt and pepper 1. Place bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. 2. Using a slotted spoon, transfer bacon to a small bowl and set aside. Reduce heat to medium-low and add onion to the pan. Cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. 3. Add garlic and cook until fragrant, about 30 to 60 seconds more. 4. Whisk in remaining ingredients. 5. Stir in reserved bacon and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes. (Test consistency by dipping a spoon in the sauce and dragging your finger along the back of the spoon. If it holds a line, it’s ready to come off the stove.) Chef’s note: Make this sauce the day before to allow the flavors to meld. Jalapeño Bacon Chocolate Chip Cookie Ice Cream Sandwiches Makes about 12 ice cream sandwiches 18 strips jalapeño bacon (found at Central Market), diced small 1/2 cup jalapeño bacon fat (to be rendered from jalapeño bacon upon frying) 1/2 cup granulated sugar 2 1/2 cups light brown sugar, packed 8 ounces unsalted butter, room temperature 1 tablespoon vanilla extract 1/4 cup milk 2 eggs 2 egg yolks 4 1/2 cups bread flour 2 teaspoons baking soda 2 teaspoons kosher salt 4 cups semisweet chocolate chips Cooking spray Half-gallon vanilla bean or cinnamon ice cream (see note) 1. Preheat oven to 325 degrees. 2. Fry diced bacon in a large skillet over medium-high heat until lightly crisp. Remove from pan using a slotted spoon and set aside. Save 1/2 cup bacon fat from the pan and set aside to cool to room temperature. (Chef Bob Stephenson says if there is not enough bacon fat to yield 1/2 cup, supplement with additional bacon fat renderings from breakfast.) 3. Add sugars, reserved bacon fat and butter into mixing bowl of a stand mixer and beat until creamed together. 4. Add vanilla extract and milk, then add eggs and egg yolks one at a time and continue to blend. 5. In a separate bowl, combine flour, baking soda and salt and blend with a wire whisk. 6. Gradually add the dry ingredients to the wet ingredients in the mixing bowl and mix on low until blended. 7. Fold the chocolate chips and cooked bacon into the dough. Chill dough for at least 30 minutes. 8. Spray baking sheet with cooking spray. Wearing plastic gloves, pinch small amount of dough between fingers then roll between the palms of your hands to form into balls. 9. Place balls on the baking sheet 2 inches apart and press each down lightly. Bake cookies for 5 minutes or until slightly brown. Rotate baking sheet and bake 7 more minutes. Remove from oven and let cool. 10. Place one scoop of ice cream between two cookies. Gently press together and serve. Chef’s note: Bob Stephenson and Carlos Arevalo purchase dozens of boxes of Thin Mint and Samoa Girl Scouts cookies and have Henry’s Homemade Ice Cream create custom flavors for these sandwiches when they’re served at the restaurant. The chefs say they use vanilla bean or cinnamon ice cream on occasion, but for those who frequent the Plano-based ice cream shop, the Thin Mint and Samoa varieties are often available for purchase.

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By now our grills have seen some action, what with Memorial Day weekend hamburgers and Father’s Day steaks and potatoes. But as the mercury rises, we’re ready to keep the heat (and the mess) out of the kitchen more often. To amp up our arsenal of dinner options best prepared outdoors, four local grilling gurus armed us with recipes for a smorgasbord of summertime favorites: char-grilled steaks, herb-grilled salmon, tequila-marinated shrimp and sticky-sweet baby back ribs. But we’re even more excited to prepare their corresponding ice cream sandwich recipes, which are sure to keep us cool long after the coals have burned out.

JERRETT JOSLIN

Executive Chef, THE WILD MUSHROOM STEAK HOUSE

Weatherford chef Jerrett Joslin, who’s been recognized by Wine Spectator magazine for his creative cooking techniques, says his herb-grilled salmon and mascarpone ice cream sandwiches pair nicely because they are both light and refreshing — and almost effortless to prepare. Nestling the fish in foil packets provides an easy way to keep the delicate, quick-cooking protein intact while grilling. And in Joslin’s ice cream recipe, there’s no need to break out the bulky ice cream maker because the ingredients, which include mascarpone cheese and rich vanilla bean seeds, are simply whirled in a food processor and frozen. “The flavors go with summer,” he says.

SAGE SAKIRI

CHEF & OWNER, TRIBECA AMERICANA BISTRO & LOUNGE

Well-traveled chef Sage Sakiri opened Tribeca Americana Bistro & Lounge earlier this year, bringing an aggressively diverse menu of continental American cuisine with “immigrant influence from around the world” to the otherwise fairly mild Colleyville dining scene. His tequila-lime marinated shrimp kebab recipe seems tame enough, until Sakiri pairs it with chocolate grits in a playful twist. The dish ties into his pink sea salt chocolate ice cream sandwiches. “It’s using chocolate in two very different ways,” Sakiri says, “but they blend together very well.”

TODD PHILLIPS

Executive Chef, J.R.’S STEAKHOUSE

Todd Phillips says the key to grilling a great steak is to start with quality beef and cook it simply (just a little salt and pepper will do) over very high heat. “Don’t mask the flavor with a lot of different seasonings,” he adds. In Phillips’ New York strip recipe shown here, the steaks are served over a rich Shiner Bock sauce and topped with Shiner Bock-soaked onions. “When the steaks are finished, they should have beautiful caramelization on the crust,” he says. “Make sure to let them rest. This way the meat will hold its moisture. Everybody loves a juicy steak.” Everybody will also love Phillips’ bananas Foster ice cream sandwiches with fluffy chocolate waffle “cookies” — they’re a sophisticated crowd pleaser that’s easy to prepare.

BOB STEPHENSON & CARLOS AREVALO

Chef Proprietors, FNG EATS

It’s apparent that chefs Bob “Gordo” Stephenson and Carlos “Flaco” Arevalo, who worked together more than a decade at Cool River in Las Colinas, are having a ball delighting the taste buds of diners at their upscale comfort food restaurant FnG Eats in Keller. “Carlos and I stretch ourselves to build layers in our food that keep the tongue traveling on a roller-coaster ride while you dine,” says Stephenson. That roller-coaster effect can be found in the duo’s spicy-sweet-salty-savory jalapeño bacon chocolate chip cookie ice cream sandwich. “Substituting part of the butter in the cookie dough with fat from the bacon was the key to getting the flavor to disperse into the cookie,” Stephenson says. Pair the dessert with baby back ribs, finished on the grill and doused in a maple jalapeño bacon barbecue sauce, for a lip-smacking backyard affair.

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