3 Tips for Perfectly Grilled Organic Veggies

August 6th, 2010 - Barbara Feiner

Grilled Vegetables

Crosshatched grill marks give food that professional-chef look.

So, how can you grill summer’s organic vegetables to perfection?

Make sure your grill grate is clean. Pretreat it with a nonstick cooking spray. (Don’t spray a hot grill.)
Purchase the right tools, including long-handled tongs and a grilling spatula. Tools should also be pretreated with nonstick cooking spray.
While large chunks of bell pepper and sweet potato can be placed directly on the grill, smaller veggie cuts may require a grill basket so they don’t fall through the grate.

Tune in next week for a new grilled-veggie recipe: Warm Tomato and Cucumber Salad.

Photo: ben.chaney

Tags: bbq, grilling, Organic Food, shopping, techniques, vegetables
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Grilled Portabella Mushrooms

July 2nd, 2010 - Barbara Feiner

Nix the burgers and hot dogs this Fourth of July in favor of today’s more healthful, bun-free option.

Hearty portabella mushrooms can stand up to the heat of the backyard grill. In this recipe, they’re artfully topped with a savory tomato blend and garnished with toasted pine nuts and Parmesan cheese.

Prep time is 15 minutes, grilling time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.

Grilled Portabella Mushrooms

Makes 6 servings (1 mushroom each)

1 can (14.5 ounces) Italian-seasoned diced tomatoes
1 large clove garlic, minced
1 package fresh basil, chopped (about 1/3 cup)
6 large portabella mushrooms, cleaned and stems trimmed
1/2 cup pine nuts, toasted (see note below)
Shredded Parmesan cheese

Spray cold grill and utensils with cooking/grilling spray. Preheat grill to medium heat.
Combine tomatoes, garlic and basil in medium bowl; blend well.
Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over.
Spoon tomato mixture into mushroom caps. Sprinkle with nuts and cheese.
Grill an additional 5 minutes, or until mushrooms are tender.

Note: You can easily toast nuts on the grill. Spray a small, cold ovenproof skillet with cooking/grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat.

Recipe and photo courtesy of PAM Organic Cooking Spray

Grill Over Corncobs for Extra Flavor

July 1st, 2010 - Barbara Feiner

Known for his sustainable cuisine, Chef Kurt Michael Friese of Iowa City’s Devotay uses the finest local ingredients.

To add a smoky flavor to chicken and pork, he grills them over leftover corncobs, he recently told Everyday with Rachael Ray magazine. To use them:

Soak cobs in water for at least 1 hour (overnight is fine).
Charcoal grill: Place directly on coals.
Gas grill: Wrap in perforated aluminum foil. Set on the grate, and close the grill’s lid.

Instead of composting cobs, you can store leftovers in the freezer so you’ll have them on hand when you’re ready to grill, advises Everyday writer Christine Richmond.

Photo: Luigi Chisea

Tags: bbq, corn, grilling, Organic Food
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Bacon-Wrapped Barbecued Shrimp

September 14th, 2006 - Barbara Feiner

As promised in Legendary Southern-Style Barbecue, today’s recipe calls for fresh shrimp, which you will place on skewers for the grill. This is a great dish for entertaining—easy to prepare and a guaranteed crowd pleaser.

Bacon-Wrapped Barbecued Shrimp

Makes 4 servings

1/2 lb. pepper bacon (or preferred bacon)
1½ cups barbecue sauce
1 tablespoon garlic powder
2 tablespoons lemon juice
1 lb. peeled and deveined shrimp
Vegetable oil

Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for later use.
Dip shrimp in remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon.
Place on skewer (leave small space between pieces).
Brush grill with vegetable oil. Place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.

Serving Suggestion

Southern-Style Cole Slaw

Suggested Reading

Pike Place Public Market Seafood Cookbook

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Recipe and photo courtesy of Jack Daniel’s Sauces

Tags: bacon wrapped barbecued shrimp, bbq, Food Recipe, Organic Food
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Legendary Southern-Style Barbecue

September 13th, 2006 - Barbara Feiner

Barbecue season is winding down, and I hope you’ve had a chance to grill your favorite organic foods: beef, chicken, pork, fish, seafood and vegetables.

Determining who makes the “world’s best” barbecue always starts an argument. Southern barbecue, with its rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen compete in myriad barbecue showdowns in the South, including the Jack Daniel’s World Championship Invitational Barbecue Contest, held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies among regions, there are a few standard barbecue traditions that hold true throughout the Southern BBQ belt and beyond.

For one, barbecue in the South usually means pork, but there are a few exceptions. Beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.

Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime. Many sauces contain ingredients like molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners who would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler, while still holding true to Southern barbecue traditions.

Yet another longstanding tradition at Southern barbecues are the sides and accompaniments. Some of the most popular dishes to complement a traditional barbecue meal include old standards like cole slaw and baked beans. Modern-day Southern cooks are more willing to welcome a wider array of accompaniments.

So, light the grill and get ready to end the season in Southern barbecue style. Check out last Friday’s recipe for Southern-Style Cole Slaw. Tomorrow, I’ll feature Bacon-Wrapped Barbecued Shrimp, and Friday brings Backyard Brawl Baked Beans.

Southern-Style Cole Slaw

September 8th, 2006 - Barbara Feiner

Temperatures have exceeded 100° this week, and barbecues are still in full swing here in Southern California. In many parts of the country, however, cooler temperatures signal an end to grilling season.

I’ll offer a fond farewell to Southern-style barbecue in next week’s blog posts. For now, our end-of-the-week recipe can be enjoyed at an outdoor cookout or indoor feast.

Southern-Style Cole Slaw

Makes 4 servings

1/4 cup apple cider vinegar
2 tablespoons dark brown sugar
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
Pinch of ground allspice
3 oz. red onion, finely diced
6 oz. green cabbage, coarsely chopped
4 oz. cucumbers, peeled, seeded and coarsely chopped
3 oz. red pepper, coarsely chopped
2 oz. green pepper, coarsely chopped
3 tablespoons olive oil

In a medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to a simmer over a medium heat.
Stir in onion; remove from heat and allow to stand 5 minutes to cool.
Meanwhile, toss cabbage, cucumbers and peppers in a mixing bowl. In another bowl, whisk olive oil into the cooled vinaigrette mixture.
Pour mixture over vegetables, and toss to coat. Season with salt and pepper to taste.

Recipe courtesy of Jack Daniel’s Sauces

Beefing Up the Grill

August 16th, 2006 - Barbara Feiner

Last Saturday, I provided a recipe for Mushroom Merlot Burgers. If you try them, let me know what you think!

So, who taught you to grill a decent hamburger or steak on your barbecue? According to Chef Richard Chamberlain, owner of Chamberlain’s Steak and Chop House in Dallas, it may be time for a crash course in Grilling 101.

“People love beef, but many don’t know how to cook lean cuts,” he says. He recommends purchasing The Healthy Beef Cookbook, which offers “more than 130 delicious and healthy lean beef solutions that are easy to prepare for anyone.”

Chef Chamberlain, in cooperation with the National Cattlemen’s Beef Association, offers the following grilling tips:

When grilling a “tapered” piece of beef, place the thinner end away from the fire to cook the meat evenly.
Be patient. Too much turning does not cook beef properly.
Turn steaks and roasts with tongs, not with a fork. A fork will pierce the beef and allow flavorful juices to escape.
If you forget to marinate beef in the morning for a stir-fry or salad, simply slice it into strips. The marinating time will be cut to only 20 minutes.

The Power of Umami

Did you know your taste buds have a fifth taste, in addition to sweet, salty, bitter and sour?

Known as umami (oo-MOM-ee), from the Japanese word for “delicious,” this fifth taste is described as meaty and savory, as characterized by the flavor of beef. Pairing umami-rich foods like beef with tomatoes, wine, soy sauce, mushrooms, cheese, corn, spinach or beets can add an explosion of flavor the next time you grill.

A New Dog in Town

July 13th, 2006 - Barbara Feiner

When summer barbecue season began, I wrote about organic hot dogs, veggie dogs and bratwurst, including tasty recipes for Spicy Cracked Black Pepper Brats and Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard.

Well, there’s a new dog in town at natural and organic food stores: The Great Organic Hot Dog from Applegate Farms, a leader in organic and antibiotic-free deli meats since 1987. Made from 100% organic grass-fed and finished beef, these hot dogs are lean and flavorful. (Click here to view a cute product video.)

“I wanted to take America’s favorite food, create a delicious organic version and then make sure it was available in grocery stores throughout the country,” says company owner Steve McDonnell. “This is a hot dog I would happily feed to my children.”

Each hot dog has 8 g fat (compared to the average 15 g found in most hot dogs), with no growth hormones, antibiotics, nitrites or nitrates, gluten, casein, fillers, colorings, sugars or sweeteners, MSG or animal byproducts.

The Great Organic Hot Dog hit store shelves just before July 4, with a suggested retail price of $4.99 for a 16-oz. package of eight hot dogs. Click here to find a store near you. Click here to order online.

Memorial Day Cookout: Wild West Picante Burgers

May 26th, 2006 - Barbara Feiner

Planning a Memorial Day barbecue? Here’s a super-easy burger recipe that “kicks it up a notch,” as Chef Emeril Lagasse likes to say. All of the ingredients are readily available at a market that carries organic food.

A reminder from rancher Tom Perini, owner of Perini Ranch Steakhouse (“one of America’s great rural restaurants,” per Gourmet magazine) and author of Texas Cowboy Cooking: Treat beef like a king.

“Take beef out of the refrigerator 30 to 45 minutes prior to cooking,” he advises, “as this helps bring the meat to room temperature.”

Wild West Picante Burgers

Serves 4

1 lb. ground beef
1/2 cup picante sauce or chunky salsa
4 hamburger rolls

Thoroughly mix beef and picante sauce. Shape firmly into four patties, 1/2″ thick.
Grill patties 10 minutes or until done, turning once and brushing often with additional picante sauce.
Serve on rolls with additional picante sauce.

Recipe and photo courtesy of Pace Foods

Tags: bbq, burgers, Chef Emeril Lagasse, Food Recipe, holiday, memorial day
Posted in Organic Food Recipes | 1 Comment »

Barbecue & Buns

May 19th, 2006 - Barbara Feiner

I’ve dedicated this week of blog entries to barbecue season—specifically, organic hot dogs, veggie dogs and bratwurst. As the weekend nears, I’d like to feature one last recipe from Chef Todd English of Olives restaurants. Author of The Olives Table, he recently worked with the Grain Foods Foundation to create the following signature sandwich recipe, which offers a new take on a traditional backyard favorite. All of the ingredients should be readily available at your local natural and organic food store.

“Bread is as essential to barbecue as the meat on the grill,” Chef English says. “Adding the right kind of bread, bun or roll enhances the taste of your barbecue creation.”

Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard

Makes 12

2 cups plus 2 teaspoons extra-virgin olive oil, divided
1 bunch rosemary, finely chopped
3 cloves garlic, sliced
3 cups black-eyed peas, cooked
2 tablespoons roasted garlic cloves
Dijon mustard to taste
12 hot dogs
12 hot dog rolls
2 cups bright green pickle relish

Place a pot with 2 teaspoons of olive oil on the grill. Add rosemary and sliced garlic. Heat for about 1 minute.
Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to a blender. Puree the mixture while slowly adding roasted garlic and the remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste.
Place hot dogs on grill; cook until crispy and warmed through.
Slit rolls down the middle and toast on the grill for 1 minute. Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll. Slit each down the middle and fill with relish.

Recipe and photo courtesy of the Grain Foods Foundation

3 Tips for Perfectly Grilled Organic Veggies

Grilled Portabella Mushrooms

Grilled Portabella Mushrooms

Grill Over Corncobs for Extra Flavor

Bacon-Wrapped Barbecued Shrimp

Legendary Southern-Style Barbecue

Suggested Reading

Southern-Style Cole Slaw

Beefing Up the Grill

A New Dog in Town

Memorial Day Cookout: Wild West Picante Burgers

Barbecue & Buns

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