Good Day Cafe: grilling tips - New York News

Good Day Cafe: grilling tips

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It's prime time for your grill.

With the July 4th holiday on the horizon, now is the time to prep for your cookout.

The executive chef at the new Village restaurant The Greenwich Project showed viewers how to grill different foods and have them all ready at the same time.

Herb-Marinated Grilled Chicken
Ingredients For Marinade:
1 tablespoon salt
1/2 tablespoon sugar
1 sprig fresh thyme
1 sprig fresh savory
1 spring fresh rosemary
2 cloves crushed garlic
1 tablespoon lemon juice and lemon zest from one lemon
1/2 cup olive oil
Salt and pepper to taste
One chicken breast, skin on
One chicken leg, skin on
Instructions:
Season chicken with salt and pepper
Place chicken, skin side down, over medium-high heat on grill pan or electric skillet
Cook the chicken for approximately 6-8 minutes on one side, turn over to other side and cook for additional 6-8 minutes.
Grilled Shrimp with Jalapeno Lime Salt
Ingredients:
1- lb U-10 (Extra Colllosal) Shrimp, peeled with tail on
2 tablspoons olive oil
Salt and pepper to taste
Ingredients for Jalapeno Lime Salt:
Zest from 2 Limes
1-teaspoon finely diced jalapeno
3- tablespoons Kosher Salt
Instructions:
Place lime zest, jalapeno and salt in coffee grinder. Pulse for 30 seconds.
Instructions:
Toss shrimp with olive oil
Place shrimp onto grill pan or electric skillet set at high heat
Cook the shrimp for 3-4 minutes on each side
Season shrimp with pepper to taste and Jalapeno Lime Salt, serve with Grilled Pineapple Salsa

Grilled Pineapple Salsa
Ingredients for Pineapple:
1 Medium (2-3 pounds) pineapple, peeled, cut into 1/2 inch thick slices
Salt and pink peppercorn for seasoning
1-2 tablespoons olive oil
Ingredients For Salsa:
1/2 cup chopped cilantro (leaves only, no stems)
1/4 cup finely diced red onion
1/2 cup diced red pepper
Splash champagne vinegar
Instructions:
Season pineapple slices with salt and pink peppercorn
Brush pineapple with olive oil
Place pineapple onto grill plan or electric skillet over high heat.
Grill on one side for approximately 3 minutes. Turn over, grill second side for approximately 3 minutes.
Remove from heat, cool.
Dice pineapple.
Combine cilantro, red onion, red pepper, vinegar and pinapple. Toss to meld flavors.
Serve on top of Grilled Shrimp

Grilled Asparagus with Shaved Pecorino
Ingredients:
1 1/2 lb green asparagus, trimmed (approximately 1 bunch)
2 tablespoons oilve oil
Salt and pepper to taste
1/4 cup shaved pecorino
2 tablespoons fresh lemon zest
Instructions:
Toss asparagus with olive oill, salt and pepper
Grill asparagus in grill pan or electric skillet over medium heat, 2-3 minutes each side
Remove from heat
Finish with shaved pecorino and lemon zest

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