GRILLED SALMON WITH MOREL VINAIGRETTE
Steps:
- Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette.
- Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop.
- Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley.
EASY GRILLED S'MORES
Assemble traditional s'mores ingredients for these Easy Grilled S'mores! Grilled s'mores wrapped in foil are a quick and easy way to serve a campfire treat.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Fill graham squares with remaining ingredients to make 4 s'mores; wrap each in heavy-duty foil.
- Grill 4 to 5 min. or until marshmallows are melted.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE
Steps:
- To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
- Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
- *Fatted duck or goose livers available in specialty food stores.
GRILLED S'MORES
Keep the grill hot during dinner for a batch of easy s'mores for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4
Number Of Ingredients 3
Steps:
- Set up a grill for indirect cooking over medium (see Cook's Notes below). Place 8 graham-cracker halves on cooler side of grill. Top 4 halves with chocolate and 4 with marshmallows. Cover grill and cook until chocolate melts and marshmallows soften, 3 to 5 minutes. Sandwich and serve immediately.
Nutrition Facts : Calories 117 g, Fat 3 g, Protein 1 g
BBQ GRILLED MORELS
A great topping on any burger, steak or steak sandwitch.
Provided by Stormy Stewart @karlyn255
Categories Other Side Dishes
Number Of Ingredients 3
Steps:
- Slice morels and mix with butter and garlic powder.
- Fold onto 2 layers thick of alumium foil. and seal tightly
- Place on grill and turn often once they start sizzling put on top rack and continue to turn.
- serve with any steak, burger or chicken dish
GRILLED VEAL CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler or grill.
- Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
- Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
- Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
- Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.
Nutrition Facts : @context http, Calories 884, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 74 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 972 milligrams, Sugar 4 grams, TransFat 1 gram
GRILLED VEAL CHOPS WITH MOREL SAUCE
Steps:
- Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
- Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
- Serve chops with sauce.
GRILLED DUCK BREAST WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion). Sprinkle the breasts with safflower oil and set aside. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
- Clean the morels thoroughly under running water.
- Melt the butter in a skillet and soften the shallots.
- Preheat broiler.
- Add the morels to the skillet and saute for five minutes, stirring frequently. Meanwhile, broil the duck breasts for about three minutes on each side. They should be rare in the middle.
- Add the brandy to the morels, cook for a minute, then add the creme fraiche. Heat through, season to taste with salt and pepper. Spoon the mixture on two individual plates and add the duck breasts. Serve immediately.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
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