Bobby Flay's Grill It! - Bobby Flay [72]
Serves 4
10 tomatillos, husked and rinsed
1 medium red onion, cut into ½-inch-thick slices
2 jalapeño chiles
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 cloves roasted garlic
3 tablespoons rice wine vinegar
¼ cup prepared horseradish, drained
¼ cup chopped fresh cilantro leaves
¼ cup frozen chopped spinach, thawed and squeezed dry
1 tablespoon honey
Perfectly Grilled Shrimp
Heat your grill to high.
Brush the tomatillos, onion, and jalapeños with the oil and season with salt and pepper. Place them on the grates of the grill in an even layer. Grill the tomatillos on all sides until slightly charred and just cooked through, 10 to 12 minutes. Grill the onion slices and jalapeños until slightly charred and just cooked through, 6 to 10 minutes.
Transfer the tomatillos, onion slices, and jalapeños to a food processor, add the garlic, and process until smooth. Add the vinegar, horseradish, cilantro, spinach, and honey and pulse 3 to 4 times until just combined. Season with salt and pepper.
Serve the shrimp on a platter with the sauce in a small bowl in the center.
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Zucchini and summer squash are classics on the grill. It makes sense; everybody loves to grill in the summer, the same time when gardens across America seemingly shoot out acres of zucchini. But there are more reasons to take zucchini and summer squash to the grill than simple abundance. Their delicate flavor and pale interior really come alive when lit with the grill’s smoky taste and crisscrossed with deep brown grill marks. Their texture is also improved by the direct heat of the grill. Zucchini and summer squash are inherently watery vegetables and sometimes become mushy when cooked. Without any pre-salting or draining, grilled zucchini and summer squash stay firm as any excess water quickly evaporates during grilling.
Zucchini and summer squash can be used interchangeably in nearly all preparations. I often like to use a combination of the two for variance in color. Regardless, go with whichever looks best on the shelves when shopping. I prefer them on the small to medium side. I think that they are more flavorful and they are less seedy and watery. Zucchini especially have very fine, delicate skin that is easily bruised and scratched. A small amount of this is fine; just make sure the skin on the whole is smooth and without pits and that the squash is firm, not spongy.
While eggplant technically is a member of the nightshade family, I have always lumped it in with zucchini and summer squash. They look somewhat alike and—especially when it comes to grilling—the methods for preparing them are quite similar. Grilled eggplant is great for a number of reasons. For starters, there’s taste: eggplant takes on the rich smokiness of the grill amazingly well. But the grill is tops for eggplant in my book because you can avoid all of those old pitfalls that can leave eggplant soggy and spongy. You don’t need to use much oil, which eggplant is notorious for absorbing in copious amounts, and there’s no need to salt it and let it sit, because the direct heat of the grill forces out any extra liquid on its own. I seldom prepare eggplant any other way.
When selecting eggplant, I look for ones that are small to