GRILLED NECTARINES WITH BLUE CHEESE, FARM STAND HONEY, AND BLACK PEPPER
Steps:
- Preheat an outdoor grill or grill pan. Brush the cut sides of the nectarines with oil and place on the grill, cut-side down. Grill until caramelized. Turn over and grill until almost soft, about 1 to 2 minutes more.
- Transfer the nectarines to a platter, cut-side up, and place a dollop of cheese in the center of each. Drizzle with honey and grind fresh pepper, to taste, over the top. Garnish with the mint and serve.
GRILLED NECTARINES WITH BLEU CHEESE, HONEY AND BLACK PEPPER
These are wonderful! I serve these as dessert, but they could be served as an appetizer or side dish. Just wonderful! From Bobby Flay.
Provided by susie cooks
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat grill to high.
- Brush the cut sides of nectarines with oil.
- Grill cut side down until caramelized and brown, about 2 minutes.
- Turn nectarines over and grill for 1 or 2 minutes more, until the flesh is almost soft.
- Place the nectarines cut side up on a platter and divide the cheese among the cavities.
- Drizzled with honey and grind fresh pepper over the top.
- Serve immediately.
- Yum!
Nutrition Facts : Calories 213.7, Fat 5.5, SaturatedFat 3.2, Cholesterol 12.7, Sodium 236.2, Carbohydrate 39.4, Fiber 3.5, Sugar 33.6, Protein 5.8
BLACK AND BLUE BURGER
Steps:
- For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
- For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
- For the black and blue burger: Preheat a grill to medium-high heat.
- Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
- Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
- Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
- To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.
FARM STAND LEMONADE
Steps:
- In a medium saucepan over medium heat, combine the sugar and 1 cup of the water. Heat until the sugar has just dissolved. Remove the pan from heat and cool the mixture to room temperature.
- In a pitcher, add the lemon juice and room temperature or chilled syrup. Stir in the remaining 3 1/2 cups of cold water and the heavy cream. Add the vodka, if desired. Serve chilled over ice garnish with lemon slices, if desired.
POINT REYES BLEU AND NECTARINE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat.
- Slice the baguette on the bias to create long thin slices. Toss the baguette slices with the olive oil and salt and pepper, to taste.
- Cut the nectarines in half, remove the pit and cut each half into 4 wedges. Hold 2 skewers 1-inch apart in one hand and use the other to skewer each nectarine wedge on both. Skewer 4 wedges on each pair of skewers.
- Grill the bread until golden and toasted, about 1 minute per side. Meanwhile, grill the nectarines until they have grill marks and begin to soften, about 2 minutes per side.
- Spread some bleu cheese dip on each baguette slice and top with grilled nectarines.
GRILLED NECTARINES WITH HONEY-BALSAMIC GLAZE
Categories Fruit Dessert Nectarine Summer Healthy Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
- Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.
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