Eclectic Kitchen™: Ribeyes, Michelle's Fresh Herb Gremolata, Eggplant Neopolitans, Grilled Nectarines & a Brush with Fame

 

Some of you may or may not know that I was recently approached through my other website by Food Network to audition for Grill It! -- Bobby Flay's newest addition to his long list of successful shows! Bobby Flay is my absolute favorite celebrity chef of all of them so this was quite exciting for me!  I was one of the finalists but wasn't ultimately chosen, definitely disappointing but I gained some new friends, some new insight, helpful advice & hopefully, later on, something will come out of the experience & you'll see me next to my cooking idol, Bobby Flay one day! Anyway, I have attached the recipes for the dishes I made for that show & the video is attached, as well so you can check it out! My Herb Gremolata is so delicious & a base for so many recipes & can be used in so many applications, you will definitely want to grab that one for your recipe box!

So let's get started....

 

Michelle's Fresh Herb Gremolata

Place 1 cup each of fresh basil, fresh rosemary, fresh thyme & fresh oregano, 4 garlic cloves, 1/2 tsp. coarse sea salt,  1 TBSP extra virgin olive oil in a food processor and blend to a paste.

** I personally make this in large batches of 4 times this size & keep it on hand to use for everything.

 

                                            

 

Eggplant is related to the tomato and potato as part of the nightshade family. It is actually a fruit, specifically a berry, though it is referred to as a vegetable.  In this recipe, I used the smaller Italian or baby eggplant. I find that it has a better flavor. This is just a great simple recipe and it would be an easy recipe to take tailgating, to a party or to a picnic, as well. Just make sure you cut up the eggplant just prior to using it so that it doesn’t discolor. In this recipe I call for rosemary & garlic goat cheese but feel free to substitute any flavors that you like. We’re fortunate, we get our goat cheese direct from the farmer who raises the goats and handmakes the cheese in all kinds of delicious flavors, it really is magnificent. His farm is In the Red Farm and we usually get our cheese from him at the Raleigh Farmer's Market. If you’re interested in an organic source such as ours, I suggest checking with your local or state farmer’s market to help you locate one or you can go to Local Harvest.Org, as well to find one that's near you.  Mangiamo!

  

Grilled Eggplant Neopolitans

1/3 cup balsamic vinegar
1 TBS minced fresh rosemary leaves

1 TBS minced fresh basil leaves
Freshly Ground Sea Salt and black pepper
1/2 cup extra-virgin olive oil
2 baby or Italian eggplants
2 medium tomatoes  
1/4 pound rosemary & garlic goat cheese, crumbled (Substitute soy-based cheese alternate to create vegan entrée)

Optional – shredded mozzarella to top off

 

Prepare the grill so that the temperature on 1 side is hotter and the other is just medium-low.  If you cannot do this, then get the temperature to medium and really watch your veggies closely.

Whisk together the vinegar, rosemary, basil then salt and pepper, to taste. Slowly whisk in the olive oil. ***

Wash the eggplant and cut crosswise into 1/3-inch slices. Cut the tomatoes crosswise into 1/3-inch slices. Place the vegetables on a tray or in a bowl and brush generously with the dressing.  

Grill the eggplant until it’s just cooked, on the hotter side of the grill, 3 to 5 minutes per side, brush with more yummy dressing. Grill the tomato slices for 1 minute per side. Transfer the vegetables to a tray as they finish grilling.

Arrange stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled goat cheese. Then layer in reverse with the eggplant ending on top with a small dollop of goat cheese and a bit of mozzarella if you opted for it. Cover the grill and cook the stacks 2 to 4 more minutes or until the cheese melts.  Voila! You have a meal or a fabulous snack!

***Sidenote – this vinaigrette is also wonderful on all kinds of salads. You simply must try it.

                                                                                           

                                           

Next it is all about dessert & this is a great spring & summer dessert, so easy, very impressive & delicious – Grilled Nectarines with Raspberry Chipotle Sauce!

After washing your nectarines, cut them in half & remove the stone. You can use a store bought brand of raspberry chipotle sauce or you can make your; own see my recipe below. Brush a little of the sauce on the entire inside of the nectarine halves. Place them, insides down on a grill with medium heat. These will take just a couple of minutes. You want them on long enough to make some nice grill marks but not long enough to make your fruit mushy or mealy. I thinned out a little of the Raspberry Chipotle Sauce with a few tablespoons of simple syrup to drizzle over the nectarines & put them in a little bed of it.  Then top with some fresh whipped cream & garnish with a sprig of mint – these are so delicious!

RASPBERRY CHIPOTLE SAUCE

1 TBSP olive oil

1/2 cup small diced onion                                                                                                        

2 cloves minced garlic  

2 chipotle chiles in adobo, chopped

2 pints fresh raspberries, rinsed or frozen raspberries thawed & drained 

1/4 cup raspberry balsamic vinegar 

1/4 cup red wine  

1/4 cup molasses

1/4 teaspoon sea salt or salt to taste (This is approximate)

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar & wine and stir to deglaze the pan. Add the molasses and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. If you prefer the more chunky style with solids left in it, after it has cooled a bit, put it in a food processor to smooth it out or leave it and use it as is.

DON’T FORGET TO CHECK OUT MY VIDEO RIGHT HERE: