GRILLED FENNEL
Provided by Food Network
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.
GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
GRILLED FENNEL
I love fennel in all of its forms and have recently experimented with a grilled version of it and thought that the following recipe was particularly good. The combination of fennel, lemon juice and honey really works together and makes this quite addictive.
Provided by Untitled
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Halve fennels lengthwise, and then cut each half to four. No need to remove the core.
- Arrange fennels in a shallow baking tray.
- Mix all other ingredients well and pour over the fennels. Mix well to coat fennels on all sides.
- Put in an oven, gas mark 6 or 7 for 25 minutes, toss occasionally to make sure the fennel is re-coated with the mixture.
- Let cool for 5 minutes before serving.
Nutrition Facts : Calories 461, Fat 43.4, SaturatedFat 6, Sodium 3.8, Carbohydrate 24.1, Fiber 2.6, Sugar 17.3, Protein 0.9
GRILLED FISH WITH ORANGE-FENNEL SALSA
Categories Fish Fruit Onion Vegetable Backyard BBQ Dinner Orange Fennel Fall Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.
GRILLED CHICKEN WITH JALAPENO SAUCE
Make and share this Grilled Chicken with Jalapeno Sauce recipe from Food.com.
Provided by Jess Scefing
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PLACE cilantro, jalapeños, seasoning, lime juice and garlic in blender or food processor; cover.
- BLEND until smooth.
- SERVE with grilled chicken.
Nutrition Facts : Calories 136.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 78.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 27.5
GRILLED CHEDDAR AND FENNEL SANDWICHES WITH CURRY MAYO
Give this grilled cheese a fennel flavor.
Categories Sandwich Cheese Vegetable Vegetarian Mayonnaise Cheddar Lemon Curry Fennel Spring Summer Grill/Barbecue Party Shallot Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
- Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
- Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.
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