GRILLED SEAFOOD PIZZA, Serves 8 as an appetizer
The next time you're hungry for a pizza , try this creative grilled version featuring shrimp , green onions, chili sauce, and cheese. The unique flavor provided by grilling makes this pizza recipe irresistible.
2 whole wheat pizza crusts - 12 inches (or use your favorite pizza crust, or you can even use individual flatbreads or thin crust pitas)
olive oil (to sprinkle on pizza crusts and to coat the shrimp)
1 pound shrimp - medium to large, peeled and deveined
2 teaspoons Old Bay Seasoning
1/2 cup green chile sauce
8 ounces fresh mozzarella - sliced thin
2 green onions - chopped
1/2 cup romano cheese - shredded (or use Asiago or Parmesan)
fresh cilantro (for garnish)
Sprinkle olive oil over the pizza crusts and place each on a baking sheet.
Sprinkle the shrimp with olive oil and 2 teaspoons of Old Bay Seasoning. Stir the shrimp to coat.
Heat the grill to medium heat, place the shrimp in a grill basket, and then place the basket on the grill. Grill for approximately 3-5 minutes or until the shrimp just turn pink.
Spread 1/2 cup of green chile sauce over the pizza crusts; then layer thin slices of fresh mozzarella cheese on each crust. Place the shrimp on a cutting board and dice, then sprinkle half of the shrimp over the mozzarella slices on each crust; then sprinkle green onion on each and then the romano cheese.
Be sure your grill has been properly re-oiled for the next step, or your crusts will stick.
Transfer the pizzas to the grill and cook over medium heat for approximately 5 minutes or just until the crusts brown on the bottom and the cheese is slightly melted. Use a long handled spatula to help lift them off the grill.
Garnish with cilantro and green onions, if desired, then cut into 2 inch squares and serve.
GRILLED CLAMS & SAMBUCA
Yes, this is an incredible recipe, and No, your clams will not taste like licorice. I don't even like Sambuca. However, in this combination, the Sambuca adds just a little extra zing to the flavor of the clams. You're
going to love it!
* 4 ounces hot turkey Italian sausage (*about 1/2 link)
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/2 teaspoon butter
1 garlic clove, minced
1 (1-ounce) slice day-old white bread
2 tablespoons Sambuca or Pernod (licorice-flavored liqueur)
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
Dash of salt
36 littleneck clams, cleaned
6 lemon wedges
Remove casing from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.
Crumble bread into small crumbs and add to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.
Prepare grill to high heat.
Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.
Simple, Fast & Delicious!
GRILLED STUFFED VEGGIE-MINI-PEPPERS
GRILLED CLAMS & OYSTERS w/ Cocktail Sauce or Sauce Mignonette
CORN & CHEESE CAKES w/ CRÈME FRAICHE
GRILLED PEACHES & PROSCIUTTO
In Italy fruit is often grilled. Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert. So where to put this wonderful, light, savory & sweet salad made with
grilled peaches with bresaola (thinly sliced, cured, dried beef - you can substitute prosciutto). It’s salty, savory and goes with the peaches like a dream. I'm thinking the grilled peaches make the salad, so its going here! **Thank you Jaime Oliver
for allowing the adaptation of this recipe.
4 just-ripe peaches
• a few fresh rosemary leaves, finely chopped
• olive oil
• sea salt and freshly ground black pepper
• rosemary or thyme, whichever you prefer
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• 1 teaspoon plain yogurt or crème fraîche
• 16 slices of bresaola or Parma ham
• a few sprigs of fresh tarragon, leaves picked
• 2 handfuls of rocket (we'll use arugula), washed and spun dry
• 1 c. goat’s cheese, crumbled
Preheat a barbecue [or this can be made inside on a griddle pan] until hot. Cut the peaches in half, then twist them to remove the pit – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
Pour the vinegar into a bowl or a flavor Shaker and add three times as much extra virgin olive oil. Add the yogurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
Divide the bresaola into four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the tarragon leaves and arugula in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and Enjoy!