All entries tagged with “recipes”

Asparagus and Tomato Salad with Feta

Posted by The Great Escape Blog on Wednesday Jun 01, 2011 10:20 am

                Vinaigrette

•  
  
  • 1  tablespoon Dijon mustard
  • 2  tablespoons champagne vinegar
  • 1/4  teaspoon kosher salt
  • 1/8  teaspoon ground black pepper
  • 1/2  cup extra-virgin olive oil
•  
  • 1-1/2 pounds asparagus
  • 1 pint cherry tomatoes
  • 3 slices country-style white bread, about 3 ounces total, cut into 1/2-inch cubes (you should have abo
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh chives

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

2. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified.

3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.

4. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.

5. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.

6. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Watch expert Jamie Purviance create this recipe:

Way to Grill Corn in Embers

Posted by Andy Peilet on Thursday Apr 07, 2011 7:48 pm

A great way to grill corn in embers.

This is a fantastic treat for any outdoor bbq, brought to you by our friends at Weber grills. The Great Escape is the exclusive dealer of Weber grills in the area.

1. Cut off the exposed brownish silk and peel the layers of the husk until you begin to see some kernels showing through the layers. Now the charcoal flavors can penetrate the kernels.

2. Lay the ears of corn on and alongside the embers, turning them as the husks blacken in spots.

3. Let the ears of corn cool a bit and then peel off the remaining layers of the husk. Finish cooking the corn in a pan of melted lemon-curry butter. Delicious.

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