Happy to do some more freelance work for The Local Palate magazine again this month. I've featured some of my favorite recipes for summer entertaining - they are sure to be a hit! Better yet, I just noticed that I can snag a copy of this great magazine at my local grocery store! Congrats to this Charleston, SC based company on taking over the South - keep it up!
by Matt Moore
(Prep 5 mins, Cook 15 mins, Serves 6 – 8)
2 lbs Fresh Andouille Sausage
½ Cup Creole Mustard
Toothpicks, to serve
Prepare grill over medium high heat. Add whole sausage links to grill and cook for 3 – 4 minutes on each side, turning on occasion to ensure they do not burn. When sausages are fully cooked (about 10 – 12 minutes), remove from heat, and allow sausages to rest on a cutting board for 2 – 3 minutes. Use a knife to cut the links into 1 inch bite-sized pieces. Garnish with chives, and serve with toothpicks and mustard on the side.
(Prep 15 mins, Cook 10 mins, Serves 6 – 8)
4 ‘Just-Ripe’ Small Peaches, pits removed and quartered
8 Cups Baby Spinach, washed
1 Medium Red Onion, sliced paper thin
1 ½ Cups Crumbled Goat Cheese
1 Cup Toasted Pecans, roughly chopped
Honey Balsamic Dressing, recipe follows
Prepare grill over medium high heat. Toss peaches in canola oil, and add to grill over direct heat. Grill peach slices for 2 – 3 minutes on both sides, creating nice grill marks; remove from grill and set aside. Place spinach leaves into the bottom of a large serving bowl. Top the spinach with onion, goat cheese, and pecans. Finally, finish the dish by arranging the grilled peaches on top of the salad. To serve, toss with dressing until evenly combined.
¼ Cup Aged Balsamic Vinegar
1 ½ Tablespoons Honey
½ Teaspoon Salt
1 Cup Extra Virgin Olive Oil
Combine the first three ingredients into a medium sized mixing bowl. Next, slowly stream in olive oil while vigorously whisking ingredients until emulsified, or evenly combined.
Simply Grilled Shrimp Kebabs + Rosemary – I love the simplicity of fresh, grilled shrimp. This recipe ‘ups the ante’ on presentation by using rosemary stalks as the skewers that hold everything together –while also imparting great flavor. To prevent the stalks from burning, be sure to soak them in water prior to grilling. You can peel back the rosemary leaves, and sharpen the bottom of the stalk to make skewering the shrimp effortless. Served either hot off the grill, or at outside temperature, these will surely delight your guests. (Prep 30 mins, Cook 6 – 8 mins, Serves 6 – 8)
12 Mature Rosemary Stalks, soaked in water for 30 minutes
1 ½ lbs Fresh Large Gulf Shrimp, deveined and peeled with tails on
Extra Virgin Olive Oil
Fresh Lemon, sliced
2 Large Yellow Squash, cut into ½ inch slices
2 Large Zucchini, cut into ½ inch slices
10 Cloves Garlic, minced
½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 ½ Tablespoons Kosher Salt
1 Tablespoon Fresh Cracked Pepper
Prepare grill over medium high heat. Thirty minutes prior to grilling, equally divide onions, squash, zucchini, and garlic into two large plastic storage bags. Whisk together oil, vinegar, salt and pepper until thoroughly combined. Evenly divide the marinade, and pour over the vegetables. Using your hands, toss the ingredients together, careful to keep the onion rings intact. Marinate for 30 minutes. Grill vegetables over direct heat (Onions: 3 – 4 minutes per side, Squash and Zucchini: 2 – 3 minutes per side). Remove from heat. Serve.
(Prep 10 mins, Cook 15 mins, Serves 6 – 8)
6 – 8 Ears Fresh Corn, husks pulled back, silks removed
8 Tablespoons Salted Butter
Prepare grill for indirect cooking over medium high heat. Coat each cob with a tablespoon of butter and lightly season with kosher salt. Next, carefully secure husks around the cob, using a string to tie the husks together if necessary. Grill corn, with the lid covered, over indirect heat for 12 – 15 minutes, turning occasionally. Remove corn from grill. When ready to serve, peel back husks (careful when hot), and serve alongside extra butter.
Grilled Whole Red Snapper + Lemon + Thyme – most people shudder in fear at the thought of preparing a whole fish, but truth be told, this method couldn’t be easier. To save time, have your local fish monger scale, gut, and dress the fish at the store. Even though the fish might be staring back at your guests – have some fun by reserving the best part of your fish for your honored guest – the cheeks! (Prep 10 mins, Cook 20 mins, Serves 6 – 8)
4 – 6 Whole Red Snapper, about 1 ½ - 2 lbs. each, scaled and gutted
Extra Virgin Olive Oil
3 Lemons, cut into ¼ inch slices
12 Sprigs Fresh Thyme
Fresh Ground Pepper
(Prep 10 mins, Cook 10 mins, Serves 6 – 8)
2 Store-Bought Pizza Dough Balls, refrigerated
2 Cups Mascarpone Cheese
2 Tablespoons Honey
1 Teaspoon Orange Zest
1 Cup Raspberries
1 Cup Strawberries, stems removed and sliced in half lengthwise
1 Cup Blackberries
Powdered Sugar, garnish
Mint Leaves, garnish
Setup grill for direct and indirect cooking over medium-high and low heat, respectively. On separate cookie sheets, coat dough in canola oil and form two circular 12-inch flat surfaces with the dough, about ¼ inch thick consistency throughout. Carefully place the dough over direct heat, stretching the dough over the grate to ensure an even consistency. Cook for 60 – 90 seconds, or until the underside of the dough is browned and the top of the dough is bubbling with air pockets. Carefully flip the dough and move to indirect heat. Meanwhile mix the Mascarpone, honey, and orange zest together in a bowl. Next, liberally smear the mixture over the top of both flatbread surfaces, and evenly top with assorted berries. Cover grill and cook for another 4 – 6 minutes, or until the fruit is warmed through. Remove from heat, and garnish with a dusting of powdered sugar and a few mint leaves. Cut into quarters and serve.