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Tag: grilling recipes

Grilled Vegetables with Potatoes

  • 1 pound green beans, washed and trimmed
  • 2 squash, sliced
  • 5 to 6 variety of potatoes, sliced and cooked
  • 3 tablespoons extra virgin olive oil
  • 4 to 5 garlic cloves, grated
  • Salt
  • Pepper

Add the green beans, squash and potatoes into a large bowl. Add the oil, garlic, salt and pepper. Mix well and add to a grill pan. Add to the grill and cook on medium heat. Stir occasionally making sure the vegetables don’t burn. Serve warm with the burgers.

Porterhouse Steak with Smoked Paprika and Nectarine Guacamole

Porterhouse steak

  • 2 large Porterhouse steaks (between 1½ to 2 lbs each)
  • 4 garlic cloves
  • ½ cup cilantro
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 3 tablespoons extra virgin olive oil

Add the garlic, cilantro, smoked paprika and salt into a mortar and pestle. Pound the mixture till the garlic and cilantro are mushy. Add the olive oil and mix well (you can process the mixture in a food processor as well). Marinate the steaks with the mixture in the fridge for 5 to 6 hours.

Grill the steaks according to desired doneness on an outdoor or indoor grill.

Nectarine Guacamole

  • 2 avocados, chopped
  • 1 white nectarine, chopped
  • ½ cup cilantro, chopped
  • 2 serrano chilies, deseeded and chopped
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • Juice of one to two limes

Mix the avocados, nectarine, cilantro, chilies, smoked paprika, salt and lime juice in a medium bowl. Serve on top of the steak.

Greek Style Turkey Burgers

Greek Style Turkey Burgers

  • 2 pounds dark meat ground turkey
  • ½ cup pitted kalamata olives
  • 2 tablespoons fresh oregano
  • 4 garlic cloves
  • 1 medium shallot, chopped
  • 2 teaspoons salt
  • 2 eggs, beaten

Process the olives, oregano, garlic and shallot in a food processor till chopped well. Add the mixture to the ground turkey with the salt. Add the eggs and mix well. Transfer the mixture to the fridge for a couple of hours.
Form into 8 patties and keep aside.
Grill the burgers till cooked well inside.

Tzatziki Sauce

  • ½ cup non-fat Greek yogurt
  • 1/3 cup grated cucumber with excess water squeezed out
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 2 to 3 teaspoons salt

Mix the yogurt, garlic, lemon juice and sauce in a small bowl. Assemble burgers on toasted ciabatta rolls with a generous dollop of Tzatziki sauce and serve.

Turkey and Cremini Mushroom Cheeseburgers

Cremini and Turkey BurgersThis by far is the best turkey burger I have made and if I do say so- eaten as well. The patties were tender, juicy and delicious. The secret ingredient- are the cremini mushrooms. I processed them and added them to the ground turkey.  I also added basil and garlic- thats it. It is very simple, yet it is amazingly scrumptious.

Try these burgers and give them to your kids- they won’t know you have mushrooms in them…
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Mint and Ginger Burgers with Cilantro Mayonnaise

Ginger Mint Burger These burgers hold a special place in my heart- why you ask- well, because this was the first time my daughter started eating burgers! She does not like sandwiches- they only one she will eat is a jam sandwich. I don’t make it for her very often since it offers hardly any food value.

I made this for a barbecue and she had been outside playing all day and came in completely famished and ready to pounce on dinner. I had planned on giving her grilled sausages with corn since I knew she was not keen on the hamburgers- but surprise, surprise- she picked up a burger and started eating it.

I made these simply with ground turkey, ginger and some fresh mint and cilantro. I flavored them with salt and garam masala. I also whipped up a quick cilantro mayonnaise with lots of fresh cilantro, green onions and lemon juice. It is amazing how much different a few key ingredients can make a huge difference- the mayo was delicious.

My daughter had the burger with baby spinach but no mayo. She loved it and announced that she will be eating burgers from now on. I am thrilled- yet another food group had been added to her vast collection.

Try these burger this weekend- they are quick, easy and delicious…
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Summer Grilled Sides Recipes: Grilled Potatoes with Tarragon & Grilled Asparagus and Corn

Grilled Tarragon Pototoes I cooked these two sides with the boneless rib eyes I served with the tomatillo and mango sauce. I wanted to make something I can put together in advance so when it’s time to eat, there isn’t much for me to do.

In terms of the potatoes, I boiled them first; sliced them thick and placed them on the grill. I recently bought a grill pan to place on my outside grill- which is quite handy with vegetables. On the side I whipped up a sauce with tarragon, mustard and creme fraiche. I love making chicken salad with a tarragon dressing- I wanted to replicate that flavor in the potatoes. The creme fraiche softens the mustard tang and adds a nice creaminess to the dish- it was very yummy. The potatoes were crispy yet soft on the inside.

I wanted to serve some green vegetables with the meal and decided on asparagus and corn I already had in the fridge from the farmers market. I struggle to come up with different recipes for these vegetables since I cook them so often- so I decided to keep it really simple. I grilled the corn and the asparagus simply with olive oil, salt and pepper. I took the corn off the cob and added a good amount of freshly grated parmigiano reggiano cheese and mixed it with the grilled corn and asparagus. That’s all it really needed- it was delicious. I also didn’t want to introduce any new flavors to the meal. The steak with the tomatillo sauce and the potatoes with tarragon already had very strong flavors going on… the grilled corn and asparagus dish complimented both the dishes very well. My daughter happily ate the corn and asparagus but stayed away from the potatoes. She of course love the steak and wanted more. She had a big glass of milk with her meal and we had a big glass of wine!

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