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Grilled Mustard Chicken with Fresh Corn Polenta

Grilled Mustard Chicken with Fresh Corn Polenta


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Ingredients

CHICKEN

  • 6 green onions, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 large garlic clove, pressed
  • 6 large chicken thighs with skin and bones

POLENTA

  • 1 cup polenta (coarse cornmeal)
  • 1 1/2 teaspoons coarse kosher salt
  • 2 cups fresh corn kernels (cut from about 3 large ears)
  • 1/2 cup mascarpone cheese

SPECIAL EQUIPMENT

  • Small metal turkey-lacing pins

Recipe Preparation

CHICKEN

  • Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD Chicken can be prepared 6 hours ahead. Cover and refrigerate.

  • Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.

POLENTA

  • Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.

  • Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

Nutritional Content

One serving contains: Calories (kcal) 484.3 %Calories from Fat 58.6 Fat (g) 31.5 Saturated Fat (g) 12.9 Cholesterol (mg) 119.4 Carbohydrates (g) 26.7 Dietary Fiber (g) 5.0 Total Sugars (g) 2.7 Net Carbs (g) 21.7 Protein (g) 25.3 Sodium (mg) 523.4Reviews Section

How to Meal Prep for a Week Using the Grill

What if you could meal-prep for the week and enjoy a little sunshine outside at the grill at the same time? With these easy meal-prep recipes and tips, a little bit of effort on Sunday will give you a jump start on your cooking for the week by setting you up with foods you can use in breakfasts, lunches, and dinners. Better yet, using your grill to meal-prep means you&aposll have fewer pots and pans to wash afterwards𠅍ouble win! In this meal-prep plan, we highlight some easy grilled recipes that can be used as bases to create a number of different dishes throughout the week. Choose a few of the easy and delicious recipes in this plan to simplify your meal-prep this week.

This easy grilled chicken recipe may become your new favorite way to meal-prep chicken. The marinade is made with a mix of flavorful herbs for a fresh taste that goes well with just about anything. Grill up a big batch of this chicken to use this week in salads, tacos, and more.


Steps to Make It

Put each chicken breast half between two sheets of plastic wrap pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.

Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*

If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken.

*The minimum safe temperature for chicken is 165 F / 74 C.


Italian-Style Grilled Shrimp and Polenta

We all crave the smoky char that only comes from cooking outdoors and I think its an unofficial rule of summer that everyone must grill &mdash something. Finding satisfaction can be as easy as hamburgers and hot dogs, or a little more refined, like this Italian-style grilled shrimp and polenta. Let me tell you about my inspiration for this dish&hellip

About a month ago, I received a &ldquocare package&rdquo from Colavita that was brimming with food swag. I was like a kid on Christmas morning, oohhing and aaahhing over all the cool ingredients. My challenge was to use five of those ingredients in a grilling recipe.

My mind immediately went to pizza. And I made one &mdash actually I made three. But I wasn&rsquot convinced it was the ultimate Italian summer grilling post. Plus, I still had a lot of product left, so I went back to the kitchen. This time, I decided on polenta.

I usually serve polenta soft &mdash and right from the pot &mdash like a corn version of risotto &mdashwarm, flecked with herbs and maybe some parmesan that oozes across the plate, waiting to be topped with something wonderful. But Colavita was asking for a grilling post. I&rsquove never grilled polenta. Hmmm&hellip

Polenta can be pretty bland on its own, so I used a combination of chicken stock, herbs, garlic powder and a little parm to jazz it up.

Then I poured the warm corn mixture into an oiled loaf pan and refrigerated it overnight. (You don&rsquot have to wait that long, though. Just chill until it&rsquos firm).

I sliced the loaf and brushed each piece with a bit of olive oil. (It&rsquos a good idea to oil your grill, too &mdash to prevent sticking.)

I decided to top it with an Italian blend of Colavita&rsquos brined and sun-dried veg with extra large grilled shrimp. Umm-nom-nom!

So while Scott grilled the polenta and shrimp, I assembled the topping. A lemony vinaigrette seasoned with garlic, dijon, salt and pepper and tossed in generous slices of Colavita&rsquos chewy-sweet sun-dried tomatoes and salty brined capers. To that, I added baby artichokes, fresh grape tomatoes, red onion and parsley.

Arrange the polenta on a platter, mound it with the tangy dressed vegetables and topwith those succulent grilled shrimp.

Arrange the polenta on a platter, mound it with the tangy dressed vegetables and topwith those succulent grilled shrimp. We served it with a few lemon wedges for a tangy spritz and poured a chilled pinot grigio. Like summer grilling &mdash cool, crisp white wine is practically required!


Cajun Chicken with Creamy Polenta and Spicy Roasted Vegetables

2. Preheat oven to 400°. In medium bowl, whisk garlic and 1 tablespoon oil add jalapeños, Brussels sprouts, corn, and 1/4 teaspoon each salt and black pepper and toss. Spread layer on rimmed baking pan. Roast 20 minutes or until golden brown and tender.

3. Remove chicken from marinade discard marinade. In large skillet, heat remaining 1 tablespoon oil over medium-high heat add chicken and cook 8 minutes or until golden brown and internal temperature reaches 165°, turning once.

4. In medium saucepot, whisk milk, butter, and remaining 1/4 teaspoon each salt and black pepper heat to a boil over medium heat. Gradually whisk in cornmeal until incorporated reduce heat to low and cook 4 minutes or until smooth, whisking occasionally. Whisk in cheese until melted.

5. Serve chicken and roasted vegetables over polenta.


Approximate nutritional values per serving:
632 Calories, 27g Fat (11g Saturated), 140mg Cholesterol,
1168mg Sodium, 47g Carbohydrates, 4g Fiber, 49g Protein


Grilled Mustard Chicken with Fresh Corn Polenta - Recipes

Serving Size: 2 pieces of chicken

Saturated fat per serving: 8g

Cholesterol per serving: 244mg

  • 3 Tbsp. Favorite Barbeque Spice Rub
  • 3 Tbsp. Olive Oil
  • 8 Pieces Chicken Drumsticks and/or Whole Wings, bone-in, skin-on (about 3.25 pounds)
  • ½ Cup Yellow Mustard
  • ¼ Cup Honey
  1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir dry rub, oil, ¼ teaspoon each kosher salt and black pepper. Pat chicken dry with paper towel rub with oil mixture.
  2. In separate small bowl, stir mustard and honey.
  3. Place chicken on hot grill rack cover and cook 20 minutes or until internal temperature reaches 165°, turning frequently. About 3 minutes before chicken is done, brush both sides of chicken with half the mustard mixture. Transfer to serving platter brush with remaining mustard mixture.

Chicken can be rubbed with oil mixture, covered and refrigerated up to 1 day in advance.


Grilled Chicken Caesar Salad I’m having a little trouble getting motivated to work on recipes for the blog this week since my Father-In-Law passed away Saturday morning. Just knowing he is gone has created a large hole in our world that will take time to adjust to. Add to that the fact that it is hotter than heck outside with humidity so high that the temperature feels ten degrees warmer than it actually is, and turning on the stove just isn’t very inviting! It is weeks like this one when I just want to go outside and sit in the shade and watch my chickens. I swear chicken watching is better than meditation or yoga! Luckily I have this Low Carb Caesar Salad with Grilled Chicken I can share that I have made a few times in the past couple of weeks. Caesar salad is usually low carb anyway, especially if the dressing is homemade and you skip the croutons. I thoroughly enjoy a well made main course salad, and this one has everything you could want. You can tweak the recipe as you like by using shredded or shaved cheese in place of the grated, or crumbled bacon in place of the large pieces I prefer. Since croutons are not allowed on a low carb diet, I add Parmesan cheese crisps to add some texture. I have found that the easiest way to make a creamy olive oil based dressings is with an immersion or hand blender. It works perfectly and creates a thick creamy sauce in just a minute or two. You just need a glass jar just wider than the head of the blender. I find that my 2 cup glass measuring cup works well. Buon Appetito! Deborah Mele 2018 Grilled Marinated Flat Iron Steak w Creamy Polenta and Roasted Tomatoes

What is the flat iron you may ask? The Flat Iron steak is a relatively new cut of steak from the shoulder of a cow. It’s the second most tender beef muscle and was introduced in 2002 after researches at the University of Nebraska and the University of Florida discovered this cut from the chuck shoulder clod top blade roast. You may have seen it on an upscale restaurant menu and it often surprises and impresses beef lovers with its intense flavor, juiciness, and marbling. Sometime around 2008, chefs caught wind of this cut and it started appearing on menus of American steak houses and it continues to grow in popularity. You may see this cut of meat displayed in butcher shops as a "top blade" roast. Especially popular are flat irons from Wagyu beef.

Due to the gracious folks at Snake River Farms, I’ve been able to develop a couple of delicious recipes to prepare flat iron steaks. Snake River Farm’s premium Gold Grade meats have the highest level of marbling that they offer in their American Kobe line and the flavor of their SRF flat iron steak is sure to please all true beef connoisseurs. With such a tender cut of beef, I did not try to do much to it besides a short marinade in crushed garlic, Djon mustard, and balsamic vinegar to give the beef a flavor boost. I used my SYD Beef Rub which won 1st Place USA in the 2010 and 2011 KCBS National Beef contests. To showcase this steak, I added a supporting cast of creamy cheesy polenta, roasted whole tomatoes, and Italian parsley garnish.

  • For the Steak:
  • ¼ cup extra-virgin olive oil
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons Dijon mustard
  • 2 garlic cloves, finely chopped
  • 2 fresh rosemary sprigs, leaves removed and lightly chopped
  • 1 tablespoon SYD Beef Rub, or to taste
  • 1½ pounds flat iron steak
  • 12 cherry tomatoes, whole
  • 2 tablespoons chopped Italian parsley
  • For the garlic polenta:
  • 2 cups milk, plus more as needed
  • 1 cup heavy cream
  • 1 garlic clove, smashed into paste
  • 2 cups instant white polenta
  • 4 oz grated white cheddar cheese
  • 1 stick unsalted butter, divided into two parts
  • Kosher salt and freshly white pepper, to taste
  1. To marinate the steaks, in a bowl, whisk together the balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic, and rosemary. Slowly whisk in the olive oil and lightly season with SYD Beef Rub. Place the steaks in a plastic zip lock bag and pour in the marinade. Marinate in fridge for 1 hour
  2. To make the polenta, in a pot over medium heat, bring the 2 cups milk, 1 cup cream, ½ stick of butter, and garlic paste to a simmer for 5 minutes. Add the polenta in a slow stream, whisking constantly. Reduce heat to low and cook, whisking frequently to prevent the polenta from burning. Whisk in the white cheddar cheese and remaining ½ stick of butter. Add more milk if polenta becomes too thick. You want it to be the consistency of oatmeal. Season with Kosher salt and white pepper. Remove from stove and keep warm.
  3. Setup and preheat your grill with a hot zone and a cool zone.
  4. Remove the steaks from the zip lock bag and brush aside excess marinade. Season lightly with some SYD Beef Rub.
  5. Place the steaks on a hot zone on your grill.
  6. Use a silicon brush to brush excess marinade and move the steaks to the cool zone if there is a flare up.
  7. Grill the steak for 4 to 5 minutes on each side for medium rare, about 130F.
  8. Brush tomatoes with some oil and grill on pit until done to your liking
  9. Remove the steaks from the grill and transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes. Cut the steaks against the grain into ¼-inch slices.
  10. To serve, place a nice dollop of the cheesy polenta on a shallow bowl and place the sliced hangar steak on top.
  11. Garnish with roasted whole tomatoes and garnish with chopped Italian parsley
  12. Serve immediately

Rice Cakes

Jalapeno Ginger Rice Cakes
jasmine rice steamed with jalapeno & ginger, pan fried & served with

seared Ahi Tuna drizzled with cilantro aioli*

seared Beef Tataki with ponzu sauce and julienne carrots*

Risotto Cakes
saffron scented, pan fried & topped with

Prosciutto & Pear Chutney

Marsala Caramelized Shallots

Marinated Lamb & Curry Aioli

Mushroom Risotto Cake | with eggplant caponata or caramelized shallots

Butternut Squash Risotto Cake | baked with bleu cheese and crisp prosciutto

Mediterranean Risotto | with crumbled feta, sundried tomato, and caramelized artichoke

Crispy Polenta Cake | with wild mushroom ragu OR with grilled vegetable ratatouille OR with duck confit and macerated cherry

Coconut Rice Cakes

jasmine rice steamed with lemongrass and coconut milk, pan fried and served with

Karage Chicken with Spicy Sesame Sauce

Green Curry Shrimp

Duck Breast with Hoisin Glaze

Marinated Tofu and Kimchee


Polenta

It is cornmeal that is made from ground maize. Polenta is an Italian word which means crushed grains. Polenta is very famous in the Italian cuisine and is eaten as a hot-side dish. It is either eaten directly or is consumed baked, grilled or fried. It has a rich yellow colour, and has a slight sweet taste. Polenta can be in ground coarse form or fine powder.

Polenta takes a long time to cook. It is cooked by simmering in any water-based liquid. Most commonly used cereal is maize though buckwheat, white wheat and other varieties are also used to prepare polenta. Polenta is also used a base for many vegetarian dishes and toppings.

Cooked polenta is made into different shapes like balls or sticks, and then fried in oil or grilled until they turn golden brown. Ideally it should be cooked in a copper pot, which adds a different flavour to the recipe. Uncooked polenta can be used as a substitute for wheat.

Very often cooked polenta is allowed to freeze, which will harden into a dough-like structure. Then, cooks cut the hardened structure into fine squares and are baked.

Polenta is similar to traditional American dish grits. Though both are made from corn, white corn is usually used to prepare grits. It is also chemically treated. There is a subtle difference in the flavors, but both are cooked in the same way.