Grilled food tastes fresh, flavorful, and clean up is a breeze! I absolutely love to marinade meats before placing them on the grill. I often times marinade meats up to two days before I think I will throw them on the grill. I love big, bold flavors, and grilling is perfect for achieving both. The above picture is from last night. Nothing is better on a Sunday evening than grilling out in the backyard, with our dog, Annie, running around, after a good day's work in the yard.
You'll notice in the picture that along with the enormous ribeyes grilling, I have asparagus on the top rack of the grill. If you like asparagus, and if you've never had it grilled before, run, don't walk, to try it soon! After snapping the ends off of the asparagus, drizzle a bit of olive oil over the spears and dust with salt and pepper. Place the asparagus directly on the grill (don't use a high flame as I did initially...note the flame ;)), and monitor it to flip while it is cooking. Once I have it to the desired degree of being cooked, I move the asparagus to the top rack to let it stay warm while the remainder of the meal finishes grilling. Honestly, I love grilled asparagus just as much as a good steak. When the tips of the asparagus begin to char, it produces a slightly nutty flavor. It is delicious.
The recipe I am sharing today is for a Poblano Pesto. This recipe is one of Melissa D'Arabian's from the Food Network. I saw this recipe on TV on a cold winter day and knew I had to try it! I made this recipe back in January and served it with broiled steaks. I kept part of the pesto back and froze it in a glass container. This made for an easy condiment for last night's dinner. I just placed the pesto out on the counter and let it thaw in the afternoon. I love making enough of a recipe to use for another purpose later on. This pesto froze beautifully! You could not tell it had been frozen. Pesto is typically formed from an enormous amount of basil. This pesto is a bit different - it's primary ingredients are poblano peppers and cilantro. The flavor of this pesto is bold and stands up to any deliciously grilled steak. I enjoy pesto of any form, and the smoky flavor of this pesto is no exception. You could easily whip this pesto up this weekend, enjoy it with a steak, and freeze the remainder and enjoy it again a month later without any of the work of making it. Yum!
Poblano PestoRecipe courtesy Melissa D'Arabian
- 2 poblano peppers
- 1/2 cup grated Parmesan
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon chili powder
- 1/2 cup vegetable oil
- Kosher salt
Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.