Tag Archives: grilling

Grilled Broccoli Rabe with Lemon and Parmigiano Recipe

Broccoli rabe is one of those vegetables that you either absolutely love, or you just can’t stand, no matter how many times someone makes it for you (Dad: I am referring to you) ….you just can’t do it. There’s no real middle ground when it comes to broccoli rabe. It’s pretty much a yes or a no. Broccoli rabe has rather a sharp bite, which tends to be on the bitter side.

I happen to absolutely love  these qualities when it comes to broccoli rabe, but know that not everyone shares my enthusiasm. So, when I am fixing broccoli rabe for the less than enthusiastic  crowd (a.k.a. my family), I soften the flavor a bit by sauteing it in olive oil with  a million cloves of garlic,  white wine, chicken broth, then toss with fresh pasta and home made ricotta cheese. Oh- and a squeeze of lemon to finish. This is the way I usually prepare broccoli rabe … that is until I found my new favorite way to eat broccoli rabe–grilled!

I recently picked up a copy of Fast, Fresh & Green by Susie Middleton, (former editor of Fine Cooking Magazine) which is filled with all kinds of delicious recipes featuring fresh vegetables that take you through braising, sauteing, grilling, and even a section on gratins.  It’s a great book for summer, which I highly recommend.

I spotted her recipe for grilled Broccoli Rabe with Lemon and Parmigiano, and knew I had to make it, and soon. I grill all kinds of vegetables, all of the time during the summer, but broccoli rabe? That was one I hadn’t even thought of trying. So before I knew it, my grill basket  was heating up and there I was, cooking broccoli rabe on the grill.

Following Susie’s recipe, I  tossed the broccoli rabe in a mixture of water,  olive oil, and salt prior to  adding to the heated grill pan.

The olive oil allows the broccoli rabe to char and caramelize a bit, creating fantastic flavor.  The water allows  the broccoli rabe  to steam as it cooks, ensuring tenderness.

So for all of you  broccoli rabe lovers out there who truly appreciate the character it holds, this is one you must try this summer. I know I will be making this one again and again, but probably not for you dad…this is not one for you….not even with extra cheese and lemon.

Grilled Brocoli Rabe with Lemon and Parmigiano

8 ounces broccoli rabe, bottom 2-inches trimmed

3 tablespoons olive oil

Kosher Salt

1/4 lemon

Small wedge of Parmigiano-Reggiano

Put a vegetable grilling basket directly on the grate of a gas grill and preheat to medium. When the grill and basket are hot, toss the broccoli rabe in a mixing bowl with the olive oil, 3 tablespoons water, and 1/2 teaspoon salt, and transfer it to the grill basket. Toss well, close the lid, and cook, tossing frequently with tongs (and replacing the lid each time), until the rabe is wilted and all of the pieces have some browning on them, 7 to 8 minutes.

Transfer the rabe to a serving platter. Taste and add a little salt if necessary. Season with a light squeeze of the lemon, and using a y-shaped vegetable peeler, shave as many Parmigiano shavings as you like (8 to 10 would be good) over the rabe. Serve warm or at room temperature

Serves 3 to 4


Sausage, Whipped Feta, and Artichoke Crostini


Ever have one of those Saturday morning spring days that begin with bright sunny skies, and promise of a spectacular afternoon?  You know the kind where as the day progresses, the temperature reaches a pleasant 75, and the music gets turned up a little louder as you putter around in the yard?  Those feel good afternoons where you start to think about whether you should have people over to sit outside and enjoy a few drinks and something to eat?

When this happens to me, I take a quick inventory of  what what I have on hand, make a few phone calls to friends, and buzz to the store send my husband to the store to pick up a few things that can be thrown on the grill and assembled without a lot of fuss.

Well this is one of those appetizers you can make  from things in a well-stocked pantry and items in your fridge: a jar of artichoke hearts, some roasted red peppers, garlic,  olive oil, and feta cheese. Pick up a fresh baguette and some pre-cooked Aideles sausage you are ready to go. It couldn’t be easier, and best of all, it’s delicious.

Sometimes it’s the impromptu get togethers that end up being the most fun…I think so anyway.

What do you like to whip up when you have a last minute get together?

Sausage, Whipped Feta, and Artichoke Crostini

6 ounces feta cheese

6 ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved

1/2 teaspoon smoked Spanish paprika

1/4 teaspoon salt

1 pound fully cooked chicken sausage (I used Aidelles chicken with roasted red peppers and cheese)

1 baguette, cut into 1/2-inch-thick slices

3/4 cup thinly sliced roasted red bell peppers (for garnish)

Fresh basil leaves, cut into chiffonade (for garnish)

Spread baguette slices out on a baking sheet and toast in a 375 degree oven until golden brown, about 6 minutes per side.

Place feta, artichoke hearts (with 2 tablespoons reserved marinade), paprika, and salt in the bowl of a food processor and process until smooth. Set aside.

Grill sausage over medium heat until warmed through and browned, about 8 minutes. Transfer to cutting board and slice into 1/4-inch-thick slices.


Spoon about 1/2 tablespoon feta mixture onto a toasted baguette slice. Top with 2 slices of grilled chicken sausage, and garnish with roasted red bell peppers, basil, an a drizzle of olive oil.

8 servings


Grilled Bone In Pork Chops with Corn/Tomatillo Relish and Roasted Red Pepper Sauce

Now that summer is in full swing, I think I speak for just about everyone out there reading this when I say I am doing most of my cooking out on the grill.  This past weekend was no exception…I decided to make Grilled Bone In Pork Chops with Corn/Tomatillo Relish and Roasted Red Pepper Sauce. With my family still assembled here on the lake,  we had the table set to eat outside on the deck, with plans to spend our evening  under the stars…well that plan  was altered, as a quick moving thunderstorm decided to roll in and send us running inside for cover. After a quick towel-off and time to catch our breath, our dinner party was  reassembled  around the table indoors.  That’s the   Adirondacks for you…you never know what kind of weather is in store.

I have to thank my dad for braving the elements and grilling under an umbrella in less than ideal  conditions. The pork chops were cooked perfectly; with a nice  char on the outside, and tender  center. I pooled some roasted red pepper sauce (which you can make a day ahead) on the plate, then topped the grilled chop with some of the colorful corn/tomatillo relish.    –Though the  weather was a bit dreary out the window,  our plates reminded us  dinner was all about summer.

The rain delay before dinner was self explanatory…hmm, but explaining the pause to take a picture of the dish before we sat down…?


Grilled Bone-In Pork Chops with Corn/Tomatillo Relish and Roasted Red Pepper Sauce

Roasted Red Pepper Sauce:

4 red bell peppers, roasted, peeled, seeded, and chopped

2 shallots, chopped

1/4 cup red wine vinegar

4 cloves roasted garlic, peeled

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon chipotle chile puree

Kosher salt and freshly ground pepper

1/2 cup canola oil

Combine the peppers, shallots, garlic, honey, mustard, and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

Corn and Tomatillo Relish:

4 tomatillos, skins removed

2 tablespoons, plus 1 1/2 teaspoons olive oil, divided

Kernels from 2 ears fresh corn

1/2 cup grape tomatoes, halved

1/2 teaspoon salt

1/4 cup chopped basil leaves

Heat a large saute pan over medium high heat; add tomatillos and cook until skin blackens and blisters, about 4 minutes per side. Remove tomatillos from pan and set aside to cool slightly, then chop.

Add 1 1/2 teaspoons olive oil to the large saute pan over medium high heat;  add corn kernels, stirring constantly for 1 minute. Transfer corn kernels to a medium bowl Add chopped tomatillos, tomatoes, salt, basil, and remaining olive oil, mixing to combine.

Pork chops:

For the rub:

1 1/2 tablespoons smoked Spanish paprika

1/2 tablespoon black pepper

1/2 tablespoon Kosher salt

1/2 teaspoon New Mexican chile powder

1/2 teaspoon garlic powder

1/2 teaspoon sugar

4 1-inch-thick bone-in pork chops (about 2 1/4 pounds)

2 tablespoons olive oil

Combine all ingredients in a small bowl.    Sprinkle some of the rub on bowl sides of the pork chops and place on a large platter; cover, and refrigerate 6-7 hours prior to grilling. Remove chops from refrigerator and allow to sit out 20 minutes before grilling.

Heat grill to medium . Drizzle pork chops with olive oil and place on grill, cooking 9 minutes per side.

To Plate:

Spoon 1/2 cup of the roasted red pepper sauce on plate. Place pork chop in center of sauce, and top with about 1/4 cup of the corn/tomatillo relish.

4 servings