The relish for this dish is very versatile and can be used to accompany almost anything you cook on the grill and can be served at room temperature. We actually created this as an appetizer by grilling a marinated (balsamic and virgin olive oil) portabella mushroom, placing the relish in the center and a bit of fresh Vermont Goat Cheese on top.
(4) 6-7 oz chicken breast or 8 thighs
Make a paste:
- 1/4 cup extra virgin olive oil
- 1 tablespoon sriracha
- juice of 1 large lemon
- 1 tablespoon brown mustard
- 3 cloves of chopped garlic
- Salt & Pepper
For the Relish:
- 1/2 cup Virgin Olive Oil
- 2 eggplant peeled and cubed(1/4 inch cube)
- 1 Red pepper diced ¼ inch
- 3 cloves rough chopped garlic
- 1 cup fine chopped shallot
- 1 bunches finely chopped green onion
- 1 cup calamata olive pulsed very lightly in robot coup
- Italian parsley 1/4 cup chopped
- 12 large basil leaves pulled apart
- Salt and pepper to taste
- 3 chopped fresh vine ripe tomatoes
- 1/2 cups marinara sauce
Lightly sauté garlic, shallots, red pepper and green onion, olives and fresh tomatoes. Increase to medium high heat simmer for 10 minutes and then add eggplant continue cooking for 20 minutes.
Add fresh herbs and marinara sauce simmer until eggplant is tender and well seasoned 30 minutes on low heat. Season with salt and pepper to taste
Mash the ingredients for the paste together and dredge the chicken in the paste, reserve chicken and let it sit for at least 2 hours refrigerated.
Prepare your 2 zone fire, go ahead and toss the rosemary stems on the charcoal. Close the lid as much as possible and grill the chicken over the direct medium heat for about 8 minutes or until the chicken is firm. Turn the chicken once or twice as needed.
Serve warm or at room temperature.
Brush your favorite fresh vegetables with some oil, salt and pepper and toss them on the grill on medium heat and grill them.
- 4 8oz steaks about 1 inch thick
1/2 cup plain Greek yogurt
tablespoon chopped fresh cilantro
1/14 teaspoons sea salt
1 tablespoon course ground black pepper
1/2 teaspoon chili powder
1 teaspoon chopped fresh thyme
extra virgin olive oil
Black Bean Salad
1/4 cup extra virgin olive oil
1/2 cup finely chopped red onion
1 teaspoon garlic
1 teaspoon fresh oregano
5 cups loose chopped beet greens
1 / 15 oz can black beans drained
tablespoon fresh lime juice
teaspoon sea salt
- The salad is a quick sear. Put the olive oil in a sauté pan and warm the oil. Add the red onion, cook for about 2 minutes and then add your garlic until slightly brown. Add the remaining ingredients give a few stirs about 2 minutes and cover the pan and set it aside.
- In a small bowl mix the yogurt and cilantro
- In a separate small bowl put the salt, pepper, thyme, chili powder. Mix well. Brush the tuna with oil and season the tuna steaks with the mixture. Let them sit for about an hour refrigerated.
- Prepare a two zone fire with your Primo charcoal grill, Saber or one of our state of the art gas grills from Proctor Gas. One side on high the other a medium heat.
- Make sure your grill grates are clean and put the steaks on the high head with the cover closed for about 4 minutes a side. You can put the warm salad on the medium heat to warm it up, do not cook it, just get it warm.
- Pull and plate the fish, place the salad over the top with a dollop of the yogurt for a cool contrast.
Prep time 15 minutes
Grilling time 2 ½ to 3 hr
- 1 8lb bone in rib-eye about 4 bones
- 5 large garlic cloves
- 1 tablespoon kosher salt
- 2 teaspoons fresh ground black pepper
- 2 teaspoons Montreal Steak seasoning (optional)
- 2 large handfuls oak wood chips, soaked in water for 30 mins
- meat thermometer (optional)
- Stand the roast on its side and remove the rib bones all together.
- Trim the fat to 1/4 inch, with the very tip of a sharp knife make a small cuts into the roast …do not make a large incision as it will cause the juices to run. Slide the garlic cloves into the meat. Season evenly with salt pepper and steak seasoning. Take the bones and with kitchen twine tie the bones back on the rib. Let the roast come to room temperature.
- Heat your grill to a medium heat. Place the soaked wood chips in a metal bin on your over shelf inside the grill. Make sure your grates are clean and brushed well. Sear the rib on the grill on all side turning every few minutes until it is nice and browned all over about 10 minutes. If flare up occur just remove the rib until they settle down.
- Once you have browned the rib back your temperature down a little and place the rib bone side down on the less hot place on your grill. They all have hot and cooler spots. Close your lid on the grill and let the rib roast slowly. Rotate the rib 2 or 3 times until it reaches the right temp. Use your thermometer to check doneness. Medium Rare 125 degrees. Check the temp often so you are in touch with the cooking and it doesn’t get over cooked.
- Let the rib sit covered at room temp for about 20 minutes, you can wrap it in foil. The juices will redistribute. The foil will hold some wonderful juices so capture those and drizzle on the meat when you serve it.
- Untie the roast and remove the bones (Uncle Jimmy will want those). Slice and enjoy there is no flavor like cooking on your outdoor grill.
If you are not comfortable removing the bones close to the meat with out slicing into the rib ask your butcher to do it for you, just make sure he gives them to you.
Prep time 15 minutes (approx)(Note: Make butter ahead)
Grilling time 10 mins (approx)
- 4 8 oz swordfish filets
- ½ lemon cut thin with the skin on
- Virgin Olive Oil
- 1 teaspoon ground allspice
- 2 teaspoons fresh ground pepper
- ½ teaspoon kosher salt
- 1 teaspoon fine chopped rosemary
- ¼ lb fresh unsalted butter… room temp
- ½ lemon peeled, seeded and chopped small
- 2 teaspoons coarse black pepper
- 5 leaves of chopped basil
- 1 piece of wax or parchment paper
For the butter
- Once the butter is soft mash in lightly the lemon, pepper, basil. Don’t let your butter get too soft, just soft enough to add your ingredients.
- Transfer the butter to the paper and roll into a nice even log. Refrigerate…the butter will last for days in the refrigerator.
- When the butter is hard again remove from the paper and slice silver dollar size medallions about 1/4 inch thick, keep in the refrigerator until you are ready to add them to the fish.
Grilling the Swordfish
- Heat your grill to a high heat
- Drizzle the olive oil and coat the fish then season with the rub evenly.
- Once the fire is ready make sure your grill grates are clean, start the fish on the hot part of the grill and turn one time only after 4-5 minutes on each side.
- Once you turn the fish place a medallion of butter on the center of the fish with a thin slice of lemon on top of the butter…close the lid
Mrs. Tom’s Secret
Do not turn the fish more than the one time—be patient with it.