Tag Archives: grilling

Semi-Homemade

22 Mar

…but not the Sandra Lee kind.  ;)

 

 

Freshman year in college, my vegetarian roommate introduced me to a tasty brand of black bean burgers.  They smelled so good every time she made one so I had to try it.  It was love at first bite.  I instantly became a fan of the meat-less burger and I still stock my freezer with them to this day.  I am always down for a quick and easy last-minute meal and this is one of them.  Last night I cooked some black bean burgers on the grill for my family.  Surprisingly, my dad ate two burgers.  When a 60-year old Greek man eats two black bean burgers, you know they are good.

 

Ingredients:

4 Spicy Black Bean burgers (frozen aisle)
Whole grain/whole wheat hamburger buns
3 tablespoons plain Greek yogurt
1-2 tablespoons chipotles in adobo (depending how spicy you like it)
1 avocado
1 jalapeño (optional)
1/2 small red onion (optional)
1 tomato, diced (optional)
1 lime
Green leaf lettuce (any lettuce will work for garnish on your burger)
Mushrooms (optional)
Salt

 

 

In a small bowl, combine the Greek yogurt and the adobo sauce with a pinch of salt.  This sauce will act as a mayonnaise.  In a separate bowl, mash the avocado and add the juice of one lime.  Season with salt.  If you want to make it more like a guacamole, go ahead and add the diced jalapeño, red onion and tomato.  If you decide you want to add mushrooms to your burger, quickly sauté the mushrooms in 1 tablespoon of olive oil and season with salt.  The mushrooms just bring an added texture and flavor to the burger.

Cook your black bean burgers according to the cooking instructions.  You can either cook them in a pan or on the grill.  The only thing left to do is toast the buns and start assembling.  Spread the chipotle “mayo” on the bottom bun then stack on a piece of lettuce and the black bean burger.  Top the burgers with the avocado spread and start chowing down.

 

 

 

Spicy Black Bean Burgers

X R I S T I N A      M A R I E
The Refined Palate

© Xristina Miros 2012

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POLENTA CROSTINI

25 Jun

 

Polenta Crostini

 

 

I love experimenting in the kitchen. My latest experiment resulted in the creation of one of my new favorite side dishes, the polenta crostini. It is simple, versatile and strikingly elegant. Don’t you think so? I mean, if someone served this to me, I would gladly eat it and I would do so with a sheepish grin plastered onto my face. Thank you very much, I’ll have more please!

 

 

Ingredients:

1/2 cup polenta, makes 6 squares
2 cups water
1 teaspoon salt
1 bay leaf
Drizzle of olive oil

 

Topping:

Mascarpone cheese, dollop on each crostini
Chanterelle mushrooms
Crimini mushrooms
1 shallot, chopped
1 tablespoon butter
Fresh shaved parmesan cheese
Fresh parsley
Salt
Freshly cracked black pepper

 

 

Boil 2 cups of water in a medium saucepan. When the water comes to a boil, add the bay leaf, olive oil and salt. In a steady stream, slowly whisk the polenta into the water. Constantly stir to ensure the polenta is smooth and does not clump. Keep stirring the polenta until it begins to pull away from the sides and has a porridge-like viscosity, about 15 minutes. Take a small ceramic or glass pan and wet the inside with water, but do notPolenta dry it. The water will keep the polenta from sticking to the pan. Transfer the polenta from the saucepan to the casserole dish. Spread it into an even layer. Set the dish aside and allow the polenta to cool. When the polenta is cooled, cut it into even squares.

* The dish shown is a double recipe

 

Remove the squares from the dish. This is where you can decide whether you want to grill the polenta squares or pan-fry them. If you crisp them in a pan, add a tablespoon of butter to the pan and brown the squares on both sides. I chose to grill them this time. Place them on the grill for a good 3 minutes on each side, until they are nice and crisp on the outside. Remove the polenta from the grill and set aside.

In a separate saucepan, melt butter and add the chopped shallot. Cook on medium until the shallot softens, about 3 minutes. Add the mushrooms to the pan. Salt and pepper the mushrooms and cook for about 8 minutes until the mushrooms are golden in color.

Top the polenta crostini with a dollop of mascarpone cheese and the wild mushroom mixture. Shave the parmesan cheese over the top and garnish with fresh parsley.

 

 

Polenta Crostini

Baci e abbracci, XRISTINA MARIE

The Refined Palate

 

 

 

© 2011 Xristina Miros

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I’m in a New York State of Mind…

19 Jun

Brooklyn Bridge

Image of the Brooklyn Bridge that I created for a graphic design class
© Xristina Marie

 

I never realized how many people think it is weird when I order a “large pie” rather than a “large pizza”.  Having lived in several parts of the country since I was 17, I slowly learned that there are many things different about the way I speak, especially my accent.  Although, I still don’t think I am the one with the accent!   Everyone always says, “you must be from New York.”  Why yes, how did you possibly guess?  Being a New Yorker, I feel it is my moral obligation to show you how I make some delightfully mouth-watering pies, pizza pies.

 

What you’ll need:

Pizza dough (I usually make my own dough but I was short on time so I bought some from a local bakery instead.  If you feel like kneading and waiting for it to rise and refrigerate, by all means go ahead.)

 

Toppings for pie 1:

Roasted garlic
1 onion, caramelized; I used a vidalia onion
1 zucchini
Goat cheese
Arugala
Olive oil
1 tablespoon butter
Salt
Freshly ground black pepper
Sugar, a pinch

 

Toppings for pie 2:

Roasted garlic
Cherry tomatoes
Fresh mozzarella
Boneless, skinless grilled chicken breast (optional)
Fresh basil
Salt
Freshly cracked black pepper
Olive oilCherry Tomatoes & Garlic

Start by preheating the oven to 425°.  Place the cherry tomatoes and enough garlic for both pies in a pan.  Cut just the tips off from each garlic clove before roasting.  This step will make it easier to just squeeze out the roasted garlic after it is cooked, rather than peeling each clove.  Coat the tomatoes and garlic with olive oil and season with salt and pepper.  Roast for about 15-20 minutes or until the tomatoes and garlic are soft.  Squeeze the roasted garlic into a separate bowl and add some olive oil.  With a fork, mash the cloves into the olive oil.  Set the tomatoes and garlic aside.

Heat your grill.  I used one pizza dough and cut it in half so I could make two smaller pies.  Always flour your surface.  Work the pizza dough into the best shape you can get it.  I used to work at a pizza place so I applied thePizza Dough techniques I learned there, but my pizza still came out looking like an amoeba.  After you get the dough shaped, brush the top side with the roasted garlic olive oil that you previously set aside.  Place the dough on the grill.  You can either place it directly on the grill or on a piece of foil.  I just placed it directly on the grill and only used foil for the second time around, to melt the cheese.  Watch it closely because it will burn if it is left for too long.  Once you see bubbles start to form, remove the dough from the grill.  Using a basting brush, brush the garlic oil onto the top of both pies. 

Grilled Dough

 

For pie 1:

Slice an onion into fairly thick slices.  I used a vidalia onionSliced Onion because they are naturally sweet.  Add olive oil and a tablespoon of butter to the pan.  Add the sliced onions and allow them to start to soften.  Season the onions with salt, pepper and a pinch of sugar.  Stirring the onions frequently, scrape the bits from the bottom of the pan.  Keep cooking the onions on medium heat until they start to caramelize, about 20 minutes.  Thinly slice the zucchini into discs.  PlaceZucchini Slices them on a piece of foil, coat them with olive oil, salt and pepper, and put them on the grill.  The zucchini slices only take a few minutes.  You just want them to soften.  When the zucchini is cooked and the onions are caramelized, start arranging them on the dough.  Scatter the goat cheese liberally over the entire pie. 

 

 

Caramelized Onions & Goat Cheese Pizza

Place the pizza back onto the grill to melt the cheese.  This works best if the grill cover/lid is closed.  When the cheese is melted, remove the pie from the grill and top it with fresh arugala.  The flavors of this pie are perfectly balanced.  The sharpness of the goat cheese compliments the sweetness from the caramelized onions, while the arugala adds a slight peppery flavor and freshness.  I must say, I did a splendid job on this one.

 Topped with Arugala

 

 

For pie 2:

If you decide to use the grilled chicken as an additional topping, salt aRoasted Cherry Tomato & Fresh Mozzerella Piend pepper the chicken, place it on the grill and cook it for about 4 minutes on each side.  Set aside.  You already brushed the dough with the roasted garlic oil.  Now, arrange the roasted cherry tomatoes on the dough.  Place slices of fresh mozzarella between the tomatoes.  Put the pie onto the grill to melt the fresh mozzarella.  In the mean time, slice the grilled chicken breast.  You do not want to top the pizza with the chicken until the cheese is almost melted.  If you put the chicken on the pizza before placing it back onto the grill, you run the risk of over-cooking the chicken breast.

Topped with Grilled Chicken

When the pizza comes off the grill, top it with a basil chiffonade.  To cut the basil into thin ribbons, roll the leaves up into a bunch and thinly slice.  

Topped with Basil

These can be done just as easily in the oven.  If you choose to make these in the oven, I would recommend using  a pizza stone.  Cooking them on the grill just adds a nice charred flavor, imitating brick oven pizzas from the best places in New York City. These eats are fast, simple and delectably satisfying. 

Pizza Pie

Pizza Pie

 

With love from New York City,

XRISTINA MARIE

 ♥

The Refined Palate

 

© 2011 Xristina Miros

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Meat Eaters Anonymous

13 Jun

Grilled Skirt Steak with Chimichurri Sauce

Churrasco is a word with several different meanings. The way in which it is referred to depends on the region it is being associated with. In many Latin American and European countries, churrasco simply means any cut of beef that is grilled. In the Caribbean and in the states, churrasco refers to a specific cut of beef, the skirt steak. I was first introduced to churrasco while I was living in Miami, Florida. Excited and with a mouthful of drool, the meal I always ordered included a hefty piece of grilled skirt steak with a side of chimichurri, black beans and rice and maduros all for around $9.00. Yes, all of that food for only $9.00. This is when it registered that I was definitely not in New York anymore. After my first encounter with churrasco and chimichurri, I have been making my own version at home. Skirt steak has since become one of my favorite cuts of meat, as it is extremely juicy and holds flavors well.

Miami is not exactly the most intriguing city for food, but if they do anything right, it has to be Cuban cuisine. This is my version of Cuban churrasco and chimichurri sauce served with a side of tostones (twice-fried plantains).

For the skirt steak:

Skirt steak
Salt
Freshly ground black pepper

For the chimichurri:

1/2 cup fresh oreganoChimichurri Sauce
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
1 lime, juiced
1 shallot
2-3 garlic cloves
1/4 cup red wine vinegar
2/3 cup olive oil
Crushed red pepper flake
Salt
Freshly ground black pepper

For the tostones:

1 plantain (green peel); makes about 7 tostones
Vegetable oil
Garlic cloves, chopped and smashed
Water
Olive oil
Salt

Chimichurri can be described as an Argentinian pesto.  Start by putting all the ingredients for the chimichurri, except for the olive oil, in a food processor. Using the chop setting, coarsely chop the ingredients. You do not want to over-process the herbs. Remove the mixture from the food processor. In a separate bowl, whisk the olive oil into the herb mixture. If you don’t mix the olive oil separately, the chimichurri will turn into an unappetizing mess.

Skirt steak comes in a long, narrow piece. Cut the skirt steak into smaller pieces. This will make it easier to arrange on the grill. Place the pieces of steak into a zip bag and pour in 1/4 of the chimichurri sauce. This will act as a marinade. Reserve the rest of the sauce to pour over the steaks after they are cooked. After at least 30 minutes of marinating the steaks, remove them from the bag and pat them dry. Get your grill really hot before putting the steaks on. Once the steaks are on the grill, they only take 2-3 minutes on each side if you want them rare. If you don’t want them rare, then go eat a flip-flop. Only kidding. Remove the steaks and tent them with foil. Allow them to rest about 10 minutes before seSliced Plantainrving.

Heat about two inches of vegetable oil in a pot. Peel the plantain and slice it into 1 inch pieces. Fry the pieces for a few minutes until they are slightly golden. Remove the pieces from the oil. With a flattened wooden spoon, or any flat surface, smash the plantain chunks until they are flat. Flattening the Plantains

This is why it is important to cook the plantains enough the first round of frying; otherwise, they will not flatten smoothly. I usually use a wooden spoon like the one pictured, but I have also used the bottom of a coffee mug. Really any flat surface will work. There is a special contraption just for making tostones but I think this is altoFirst Frygether a waste of space. After flattening the plantains, place them back into the hot oil. This is why they are twice-fried. The second frying will crisp the outside. It is the same technique that is used when making homemade french fries. First fry them at a lower temperature to ensure the potatoes are fully cooked on the inside, then fry them for a second time at a higher temperature to get the crisp golden-brown outside we all adore. Salt the tostones when they come out of the hot oil. Tostones Even though they are great by themselves, I like to make something to dip the tostones in. It is super simple and delicious. Chop a couple of garlic cloves and put them in a small bowl. Fill the bowl with a little bit of water, just to cover the garlic, and a drizzle of olive oil. Add salt to the water and whisk until it is completely dissolved. It doesn’t sound like much of anything. Really, water with garlic? I know, but it has a lot of flavor.

This meal is seriously one of the simplest things I have ever made. It is so quick and requires very little ingredients. I highly suggest you try it some time. It is a great alternative if you feel like switching up your dull meat and potato routine.

 

* FACT: The plate that the food is photographed on is my great-grandmother’s. Basically, it’s a really old plate.

 

Churrasco with Chimichurri and Tostones

 

Churrasco with Chimichurri and Tostones

 

 

 

XOXO,
Xristina ♥ Marie
for The Refined Palate

 

 

© 2011 Xristina Marie

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Vegetarian Grill

1 Jun

I am in no way, shape or form a vegetarian, nor do I think I could ever be one. My love for food is too far and wide to make room for any limitations. I do, however, like to eliminate the meat portion of a dish sometimes and replace it with something that holds up just as well. Portobello mushrooms are a great alternative to meat in that they have a similar taste and texture. This entire meal was either completely cooked on the grill or finished on the grill. Grilling is a great method to achieve the same flavors without actually having to eat meat.

For the mushrooms:

4 portobello caps
3 cloves garlic, chopped
1 teaspoon fresh or dried oregano
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt
Freshly cracked black pepper

For the artichokes:

6 baby artichokesBaby Artichokes
2 lemons, juiced
Salt
1 large bowl filled with water

For the potatoes:

3 potatoes, I used russets
Salt
Freshly cracked black pepper
Olive oil

Dipping sauce:

1 individual sized Greek yogurt
1 lemon, zested and juiced
2 cloves garlic, minced
1 scallion, chopped
Fresh dill
Olive oil, splash

Cleaned Artichoke

Start by preparing the artichokes because these take the longest. First, set aside a bowl filled with water and squeeze the juice of 1-2 lemons into the water. Toss the entire squeezed lemon into the water as well. As you clean each artichoke, place it into the lemon-water. This will prevent the artichokes from oxidizing. If you miss this step, the artichokes will turn brown right before your eyes. Peel the outer leaves from the artichoke until you reach the more tender inner leaves. Using kitchen shears or scissors, cut the pointy tips off of each leaf. Turn the artichoke on its side and using a sharp knife, cut the top off to get rid of the remaining tips. Cut the artichoke in half and remove the choke. This is the furry mess that is in the center. Do not forget to remove this. They call it a “choke” for a reason. It is said that the chokes do not have to be removed from baby artichokes because they have not had the chance to fully develop. I think it is better to remove it. It is altogether more appealing without it. At this point, remove the stem and all dark green parts that are exposed. Your cleaned artichoke should look like this:

Cleaned Artichoke

Leave the artichokes to soak in the lemon-water while you prepare the other components of the meal.

Artichokes in lemon-water

Pour all the ingredients into a large freezer bag to begin marinating the mushrooms. Make sure the mushrooms are coated well and then place the bag into the refrigerator.

Clean the potatoes under cold water and dry them with a paper towel. Lightly scrub the skins to ensure they are fully clean. Cut each potato in half lengthwise and then in half again, making wedges. Place the potato wedges into a large pot and cover with cold water. When the water comes up to a boil, season with salt. Boil the potatoes until they are just done. You do not want the potatoes to be too soft because you need to transfer them onto the grill. While the potatoes are still hot, brush each one with olive oil and then season them with salt and pepper. Set aside.

At the same time that you are boiling the potatoes, bring another pot of water to a boil. Add the artichokes and then season the water with salt. Allow the artichokes to boil for about 10 minutes.  Drain the artichokes. Coat each artichoke with olive oil and season with salt and pepper.

In a small bowl, combine the Greek yogurt, garlic and scallions. Add the juice and zest of one lemon. Drizzle in enough olive oil to smooth the dip and thin it out. Finish by mixing in some salt, pepper and fresh dill, to taste. I originally intended for this dip to be used on the potatoes and to dip the artichoke leaves into, but it also tastes great on the mushrooms.

Place the potatoes and artichokes on the grill. At this time, remove the portobellos from the refrigerator. Place the mushrooms on the grill. After a few minutes, turn all the vegetables to continue grilling on the other side. The mushrooms only take 1-2 minutes on each side. Since the potatoes and artichokes are already cooked through, you basically just want to achieve some nice charring and grill marks. Remove everything from the grill and serve immediately.

Eat your vegetables!

Enjoy, Xristina Marie

T R P

© 2011 Xristina Miros

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Hello, summer! So nice to see you.

28 May

This winter was a long and harsh one.  Ghastly winds and mounds of not-so-fluffy-white snow resulted in an archaic, probably-dead-for-years, behemoth tree landing only inches from completely destroying my entire family room.  My deck was demolished along with everything on it, including my precious grill.  I thought to myself, I can’t possibly live like this; I need my fix of grill marks for the year.  With summer arriving fast in the Northeast and Memorial Day weekend being the official “hello summer, so nice to see you”, I quickly made my way to Home Depot and purchased a sparkly new grill for my sparkly new deck that extends off of my luckily still standing family room.

The christening of the grill:

2 swordfish steaks
1 lemon, zested and juiced
4 tablespoons butter
2 tablespoons white wine
1 clove garlic, chopped
Olive oil
Salt
Freshly cracked black pepper

 

Papaya and Feta Salad:Papaya

1 papaya
Feta crumbles
Fresh mint
1 lime, juiced
1 tablespoon honey
2-3 tablespoons olive oil
Salt
Freshly cracked black pepper

 

Roasted Zucchini:

Sliced zucchini, spears or discs
2-3 garlic cloves, peeled and roughly chopped or just cracked
Olive oil
Salt
Freshly cracked black pepper

 

Baked Plantain Chips:

1 plantain, sliced ( I sliced them lengthwise on the mandolin so they could be used for dipping)
Olive oil
SaltPlantain

To prepare the swordfish, rinse the fish and pat them completely dry before brushing them with olive oil and seasoning with salt and pepper.  Place the swordfish steaks on the grill, making sure not to touch them to allow grill marks to form.  Grill the steaks about 3-4 minutes onSwordfish Steaks each side, depending on the thickness of each steak.  Heat a small saucepan. This can be done on the grill or on the stove.  Add the white wine to the pan and let some of the alcohol burn off before adding the juice and zest of a lemon.  Allow the sauce to reduce then add the butter to smooth it out.  When the steaks are done, pour the sauce over the fish.   Plantain Slices

To prepare the plantain chips, preheat the oven to 325°.  Brush each slice with olive oil and season with a sprinkle of salt. Line up the chips on a baking sheet and bake until golden and crispy, about 10-15 minutes.   Season with a pinch more of salt while the chips are still hot.

* Plantains are a member of the banana family but are used more as a vegetable rather than a fruit.  They are often referred to as the potatoes of the Caribbean, South America, or Western Africa.  When the peel is green (pictured above) they are more starchy and bland, used for things like tostones, aranitas, plantain chips, and mofongo, to name a few.  When the peel changes to brown or black, the plantain is sweeter and has a more banana-like aroma, used for things like maduros, which are fried or sautéed plantains, and even plantain fritters.

Baked Plantain Chips

Roasted Zucchini:
Roasting is my method of choice when it comes to cooking vegetables because it is the simplest way to cook a vegetable and it imparts the most flavor.  To roast the zucchini, place the sliced zucchini on a baking sheet or a piece of foil and coat in olive oil.  Season with salt and pepper and spread the garlic cloves on top of the zucchini.  Roast at 375° for about 10 minutes.

Time for the salad.  I had a papaya from the local farmer’s market and I still had some feta cheese from my Bucket o’ Feta, so I decided to makePapaya & Feta Salad a refreshing salad with the two.  Add a little fresh mint, toss in some vinaigrette and perfection is born.  Whisk the juice from a lime, olive oil, and honey together in a bowl.  Pour over the papaya and fresh mint, season with salt and pepper and top with feta crumbles.  I love adding fresh herbs to fruit and salty-sweet has always been a classic combination.  I feel it is the job of any artist and creative mind to break the rules while still maintaining a sense of tradition.

 Nom Nom

 

xoxo, Xristina Marie
The Refined Palate

♥      ♥      ♥      ♥      ♥

© 2011 Xristina Miros

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