GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS
Steps:
- Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
- Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.
GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS
Provided by Karen Adler
Categories Fruit Pork Backyard BBQ Dinner Fig Rosemary Meat Pork Tenderloin Spring Summer Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
- Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
- Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
- At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
- Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
- To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.
GRILLED FIGS WITH GOAT CHEESE AND PROSCIUTTO
This dish combines the best of the sweet, smoky, and savory flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.
- Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.
- Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.
- Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.
GRILLED FRESH FIGS ON ROSEMARY SKEWERS
This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.
Provided by William Uncle Bill
Categories Dessert
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
- Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
- Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
- Drain the stems and pat them dry with paper towelling.
- Skewer 2 fig halves crosswise on each rosemary stem.
- Arrange the skewers on a plate with the cut sides of the figs facing up.
- In a small bowl, mix together honey and lemon juice.
- Brush the honey/lemon mixture over the cut side of the figs.
- Preheat the broiler or grill to medium-high.
- Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
- Sprinkle evenly with the reserved rosemary leaves and some black pepper.
- Serve on the skewers while still hot.
Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6
GRILLED ROSEMARY SHRIMP SKEWERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
- For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
- Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
- For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.
LIME-ROSEMARY SHRIMP SKEWERS
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY
This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
- In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
- Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
- Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
- Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
- Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams
GRILLED FIGS
Ripe figs are delicious right off the tree, but in this recipe, I'm applying a touch of heat just to make them that much more tender.
Yield serves 4 to 6 on it¿s own or 12 as part of fourplay
Number Of Ingredients 6
Steps:
- Heat a griddle, preferably cast iron, over medium-high heat.
- Cut the figs in half lengthwise and brush the cut sides with olive oil.
- Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
- Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.
GRILLED LAMB ON ROSEMARY SKEWERS
Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.
Provided by Mark Bittman
Categories dinner, lunch, skewers and kebabs, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
- Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
- Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 42 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 726 milligrams, Sugar 21 grams
GRILLED FIGS WITH POMEGRANATE MOLASSES
These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.
Provided by Martha Rose Shulman
Categories dinner, quick, appetizer, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
- In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
- Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
- Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
- Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams
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