Sams Grilled Hearts Of Romaine Recipes

GRILLED ROMAINE HEARTS

Steps:

• In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

GRILLED ROMAINE

Steps:

• Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
• Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
• Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

GRILLED ROMAINE

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• Add all ingredients to a blender or a food processor.
• Blend until smooth and creamy about 1 minute.
• Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• Coat tomatoes with 1 tablespoon olive oil, and 1/2 teaspoon salt.
• Brush on remaining olive oil all over romaine hearts until lightly coated. Season with a generous pinch of salt.
• Over a hot grill add shrimp, in a separate section on the grill add the romaine hearts cut side down, and the tomatoes.
• Rotate shrimp until pink, and remove from heat about 5-6 minutes.
• Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
• Place grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

SAM'S GRILLED HEARTS OF ROMAINE

Steps:

• Heat grill to medium.
• Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
• Cut lengthways down the middle of romaine making two equal halves.
• Brush all of each half with olive oil, and place cut side down on grill.
• Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
• Remove from grill and place cut side up on plate.
• Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
• Crumble bacon over and top with a light drizzle of olive oil.
• Kosher salt and fresh ground pepper to taste.
• Double or triple as needed for more servings.
• See Sam make this recipe with his new "Special Angel" at thecookingguy.com. Click on "video" at the bottom of his home page.