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Pear and Prosciutto Salad Recipe

New grill recipes for the new week. In fact, we’ve planned a meal for you!

Appetizer:
Pear and Prosciutto Salad with Champagne Vinaigrette: Brought to you by Weber
Vinaigrette:
1/4 cup champagne vinegar or white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons toasted hazelnut oil or olive oil

8 paper-thin slices prosciutto
2 Bartlett pears, firm but ripe, quartered and cored
8 cups lightly packed arugula or mesclun greens
2 ounces manchego or Parmigiano-Reggiano® cheese
3/4 cup skinned hazelnuts, toasted and coarsely chopped
Kosher salt
Ground black pepper

Instructions:
In a small bowl whisk the vinegar, shallot, mustard, sugar, salt, and pepper. Gradually drizzle in both oils, whisking constantly, until emulsified. Taste, and if the vinaigrette is too acidic, add 1 tablespoon or so of water.

Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean.

Wrap a slice of prosciutto around each pear wedge, pressing the loose ends of the prosciutto down so the meat stays together. Lightly brush the outside of the wrapped pears with some vinaigrette and grill them over direct medium heat, with the grill lid open, until the prosciutto is slightly crispy and golden brown and the pears are warm, 4 to 6 minutes, turning as needed.

Whisk the vinaigrette again to emulsify the ingredients. In a large bowl, toss the arugula with enough vinaigrette to lightly coat the leaves (you may not need all the vinaigrette) and divide among 4 salad plates. Top each salad with 2 warm pear wedges and drizzle with some additional vinaigrette. Using a vegetable peeler, shave wide ribbons of cheese over each salad, and then sprinkle with the hazelnuts. Season with salt and pepper. Serve immediately.

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Main Dish:
Turkish Chicken Kabobs with Red Pepper and Walnut Sauce: Brought to you by Weber
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
6 boneless, skinless chicken breast halves, each about 6 ounces

Sauce:
1-1/2 roasted red bell peppers (from a jar), drained
1/2 cup toasted walnuts
1/2 cup extra-virgin olive oil
1/4 cup plain bread crumbs
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

In a large bowl mix the mustard, granulated garlic, salt, cumin, and pepper. Add the oil and stir to combine.

Cut each chicken breast in half lengthwise and then cut each half crosswise into 1- to 1-1/2-inch pieces. Place the chicken pieces in the bowl and turn to coat them evenly.

Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.

In the bowl of a food processor or blender, combine the sauce ingredients and process to create a pesto-like consistency. For a thinner sauce, add a bit of warm water.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.

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Side:
Glazed Yams with Mint: Brought to you by Weber
Glaze:
6 tablespoons packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter
3/4 cup chopped fresh mint leaves
1/4 teaspoon cider vinegar
Kosher salt
Ground black pepper

2 yams, each 2-1/2 to 3 inches in diameter and 8 to 9 inches long, peeled
2 tablespoons finely chopped fresh mint leaves
Bring a large pot of salted water to a boil over high heat.

In a medium, heavy saucepan over high heat, combine brown sugar, butter, and mint. Bring to a boil, stirring until the sugar dissolves. Continue boiling until the syrup is reduced and thickened enough to coat the back of a spoon, about 8 minutes, stirring occasionally. Set a strainer over a measuring cup or small bowl and strain the glaze, pressing down to release all of the glaze (you should have about 3/4 cup). Mix in the remaining vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Put half of the glaze into a small saucepan.

Cut the yams diagonally into 1/2-inch slices, each 3 to 4 inches long. Cook the yams in the pot of boiling water until tender but not falling apart, 7 to 8 minutes. Drain thoroughly. Brush the yams generously on both sides with the remaining glaze and season each with a pinch of salt and pepper.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the yam slices over direct medium heat, with the lid closed as much as possible, until well marked and heated through, 4 to 5 minutes, turning once. Transfer to a platter. Warm the glaze in the saucepan over medium heat. Drizzle the glaze over the yams and top with the mint. Serve warm.

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Dessert:
Grilled Peaches with Blackberry Sauce: Brought to you by Weber
Sauce:
6 ounces (about 1 cup) fresh blackberries
2 tablespoons water
2–3 tablespoons granulated sugar

2 tablespoons unsalted butter
1 tablespoon granulated sugar
4 medium peaches, firm but ripe, halved

1 cup vanilla frozen yogurt (optional)

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a food processor puree the blackberries with the water. Add sugar to taste.

In a small saucepan over medium heat, melt the butter, then add the sugar and stir to dissolve. Remove the saucepan from the heat. Brush the peach halves all over with the butter mixture.

Brush the cooking grates clean. Grill the peach halves over direct medium heat, with the lid closed as much as possible, until they are browned in spots and warm throughout, 8 to 10 minutes, turning every 3 minutes or so. Remove the peaches from the grill and serve warm with the blackberry sauce and frozen yogurt, if desired.

Enjoy!

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