Papa Flay?

Dinner at my parents house again and another Bobby Flay recipe.  I  have never really gave much thought to his recipes. When you live in a apartment, grilling isn't an option. But since we have tried  a few of his recipes, wow, I can't believe how great every recipe is.
 All of Boy Gets Grill, recipes are simple, quick, easy and full of flavor. There is nothing vanilla about this cookbook. My parents have really enjoyed everything from this cookbook.   My dad even dubbed himself "Papa Flay!" He is the grill guru on his Green Egg Grill. This new recipe is my favorite. Yum!

Parmesan-Crusted Portobello Mushroom Caps

Boy Gets Grill 

Serves 4

1/3  cup freshly grated Parmesan cheese

2 tablespoons chopped fresh thyme leaves

salt and freshly ground black pepper

4 portobello mushrooms, cleaned and stems removed

olive oil

4 teaspoons white truffle oil or extra virgin olive oil

Heat your grill to medium-high

Combine the Parmesan and thyme in a small bowl and season to taste with salt and pepper. ( I thought this was much to much salt for me, so taste it as you go) Brush the mushrooms on both sides with oil and season with salt and pepper.  Place the mushrooms upside down on the grill (cap up) and cook until golden, 5 to 6  minutes. Turn the mushrooms over and continue grilling until cooked through, 4 to 5 minutes more.  When the mushrooms are cooked through, without removing  the  them from the grill carefully divide the cheese mixture among the mushrooms. Cover the grill and and cook just until the cheese  has melted, about 30 seconds.  Remove to a platter and drizzle 1 teaspoon truffle oil over each mushroom. Serve immediately. 

Yum!  

p.s. what will you eat if I eat all of these mushrooms?  

Coconut-Cashew Basmati Rice Salad

Coconut-Cashew Basmati Rice Salad

Wow, this salad is so good. It is flavorful, rich, soft and very textured. I love the cashews and the soft, rich coconut milk. Everyone at dinner loved the rice and lucky me, I got the leftovers!  This rice would be great for a BBQ or a Hawaiian dinner. Enjoy this rice salad, I know it will be a favorite in your home. 

Coconut-Cashew Basmati Rice Salad:

3 tablespoons peanut oil, plus 1 tablespoon for the cashews

1 medium yellow onion, peeled, halved and thinly sliced

1 clove garlic, chopped

1 tablespoon grated fresh ginger

2 cups basmati rice, rinse several times in cold water and drained well

salt and fresh pepper

1/4 cup cashews, halved

2 cups unsweetened coconut milk

2 cups water

1/2 cup thinly sliced green onion

1/4 cup grated fresh coconut

Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes. While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.    Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

Make sure you salt this well, otherwise it can be on the bland side. Yum!

Grilled Salmon with Crunchy, Sweet Mustard Vinaigrette

I went for dinner at my parents house tonight. They just love Bobby Flay's cookbook, Boy Gets Grill. Almost every page is tagged to be made and all of the recipes look good. This salmon was one of the first recipes my parents have made from Boy Gets Grill. It little spicy for me, but very, very good. According to Bobby Flay, this salmon should be served with a coconut-cashew basmati rice.  This rice was awesome, what a soft, but rich flavor and interesting textures. It was perfect.

From Bobby Flay's  Boy gets Grill.

For the Vinaigrette:

3 Tablespoons white wine vinegar

2 tablespoons coarse- or whole-grain Dijon mustard

1 small shallot, finely chopped

2 tablespoons honey

1/2 cup olive oil

salt and freshly ground black pepper

For the Salmon:

4 (6- to 8- ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin

olive oil

salt and freshly ground black pepper

Vinaigrette:

Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.

Salmon:

Heat your grill to high. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon, skin side down until the skin is lightly charred and crisp. 4 to 5 minutes. Turn the fillets over, reduce heat to medium or move to a cooler part of the grill and cook until just cooked though, but not falling apart, 2 to 3 minutes more. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.