Appaloosa Journal

AUG 2018

Appaloosa Journal is the official publication of the Appaloosa Horse Club, the international registry for the Appaloosa horse.

Issue link: https://appaloosa.epubxp.com/i/1008185

Contents of this Issue

Navigation

Page 16 of 126

cooking with norman 12 Appaloosa Journal August 2018 A Days Su rf N Tu r il Pa cks INGREDIENTS: k 1/2 lb. sirloin steak, cut into 1" cubes k 1/2 lb. shrimp, cleaned and deveined k 2 ears corn, each cut crosswise into 4 pieces k 1 c. grape tomatoes k 1 small red onion, cut into thick slices k 1 lime, sliced into wedges k 2 garlic cloves, thinly sliced k 1 tbsp. Old Bay Seasoning k 1 tbsp. fresh thyme leaves k 1 tsp. cumin k Freshly cracked black pepper k 1 tbsp. freshly chopped parsley, for garnish k Lime wedges, for garnish DIRECTIONS: Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long. Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. Fold the foil packets crosswise over the mixture to complete- ly cover the food. Roll the top and bottom edges to seal them closed. Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges. Last i of Submit your recipes, ideas and requests to Norman at: editor@appaloosajournal.com Summer By Norman Wiemken s the last days of summer start upon us it is time to get the last of these lighter foods out of the way before the warmer ones of fall. So here are a few things to put on the grill while at home or away at the horse show. When I have had the chance, I have really enjoyed doing things in foil on the grill. It is an easy way to cook without heating up the house by putting in potatoes to fry, cook veggies and of course meats. So as we start to reflect on the summer that is slowly passing by us — get out there and enjoy some grill time! Calif rnia Grilled Chicken INGREDIENTS: k 3/4 c. balsamic vinegar k 1 tsp. garlic powder k 2 tbsp. honey k 2 tbsp. extra-virgin olive oil k 2 tsp. Italian seasoning k kosher salt k Freshly ground black pepper k 4 boneless skinless chicken breasts k 4 slices mozzarella k 4 slices avocado k 4 slices tomato k 2 tbsp. sliced basil k Balsamic glaze, for drizzling DIRECTIONS: In a small bowl, whisk together balsamic vinegar, garlic pow- der, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken breasts and marinate 20 minutes. Heat grill to medium high. Grill chicken until internal tem- perature reaches 170ºF on an instant-read thermometer. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes. Garnish with basil and drizzle with balsamic glaze.

Articles in this issue

Links on this page

Archives of this issue

view archives of Appaloosa Journal - AUG 2018