FOOD: It's Grill Time!
Our local chefs have provided some new twists on what to do on the grill. Now you may want to flip a burger and throw on a steak, but if you are feeling interested in going out of the box, you may want to try some of these recipes from our local chefs.
Grilled Caesar Salad
4 romaine hearts, split in half, tops cut off
3 oz Parmesan cheese and a little for garnish
2 tbsp Fresh lemon juice
8 oz good quality Caesar dressing
4 tbsp extra virgin olive oil
Kosher salt to taste
Grilled chicken, shrimp or steak (optional)
1. Rub 4 halves of romaine lettuce with 2 tbsp of extra virgin olive oil and salt. Grill for about 3 minutes each side.
2. Chop the other 4 romaine halves (except for the core) and place in a medium to large bowl.
3. Once the grilled romaine is done let cool slight
ly and chop all but the inner core and add to bowl.
4. Add the remaining 2 tbsp of extra virgin olive oil and toss lettuce to coat.
5. Add dressing, cheese and salt. Mix well.
6. Divide among 4 bowls and garnish with more fresh-grated Parmesan
From Mad Fox Brewing new Executive Chef Andrew Dixon, we have:
Flame Grilled Oysters
Shuck enough large Virginia oysters to feed a crowd. Top the shucked oysters with garlic butter, grated Parmesan cheese, and bread crumbs. Grill over high heat until the butter simmers and the edges become golden brown. Serve with French bread.
From Tracy O’Grady Chef and Owner of Willow, we have two choices of grilled flatbread: the world famous Willow, which features sauté mushrooms which you can get at the Falls Church Farmers Market or Barbecue Chicken flatbread.
If you still would like to have chicken, burgers or steak, I recommend the Gypsy Mill rubs available at the Local Market.
By Kathleen Nixon
June 15, 2012