Weber Recipes: Dijon and Garlic Ribeyes, Grill-Roasted Artichokes
June 11, 2012 (CHICAGO) -- James Beard Award Nominated Chef Jamie Purviance, author of the New York Times Bestselling author visits ABC7 ahead of this weekend's "Chill and Grill" event in Lakeview.
Weber Grilling Recipes:
DIJON AND GARLIC RIB EYES
SMOKED WITH A LITTLE THYME
IDEAL GRILL: charcoal
SMOKE INTENSITY: mild
PREP TIME: 15 minutes
MARINATING TIME: 2 to 4 hours
COOKING TIME: 6 to 8 minutes
SERVES: 4 to 6
1 small handful fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
one-half teaspoon celery seed
Ground black pepper
4 boneless rib eye steaks, each 12 to 16 ounces and about 1 inch thick
2 small handfuls hickory or mesquite wood chips, soaked in water for at least 30 minutes
1. Strip the leaves from the thyme sprigs and reserve the sprigs for tossing on the coals later. Finely chop enough of the leaves to give you 2 tablespoons of chopped thyme. Mix the thyme leaves in a small bowl with the remaining paste ingredients, including 1 teaspoon salt and ¼ teaspoon pepper.
2. Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2 to 4 hours.
3. Remove the steaks from the refrigerator and season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before cooking.
4. Prepare a two-zone fire for high heat (450° to 550°F).
5. Brush the cooking grate clean. Drain and add the wood chips and thyme sprigs to the charcoal and put the lid on the grill. When smoke appears, grill the steaks over DIRECT HIGH HEAT, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
GRILL-ROASTED ARTICHOKES WITH SMOKED GARLIC AIOLI
IDEAL GRILL: charcoal
SMOKE INTENSITY: moderate
PREP TIME: 30 minutes
COOKING TIME: about 47 minutes
6 artichokes, each 7 to 8 ounces
2 medium garlic heads
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon water
Ground black pepper
2 large handfuls oak wood chips, soaked in water for at least 30 minutes
1 cup mayonnaise
2 tablespoons chopped fresh Italian parsley leaves
1. Prepare a two-zone fire for medium heat (350 degrees to 450 degrees F).
2. Cut the lemon in half and squeeze the juice into a large, nonreactive bowl; fill the bowl two-thirds full with water. Reserve the lemon halves. Working with one artichoke at a time, trim the very end of the stem (if attached) and remove the smallest leaves. Using scissors, snip off the thorny tips from the outer leaves. As you work, rub the cut surfaces with the pulp side of the lemon halves. Put the trimmed artichokes in the lemon water.
3. Cut off the tops of the garlic heads to expose the cloves; discard the tops. Place the garlic heads side by side on a square of aluminum foil. Wrap the foil around the garlic, like a canoe, leaving the tops exposed. Drizzle with 1 teaspoon of the oil and 1 teaspoon water and season with a pinch of salt and pepper.
4. Drain the artichokes. Place each artichoke on a square of aluminum foil. Drizzle the remaining 2 tablespoons of oil over the artichokes and season them evenly with 1½ teaspoons salt and ¼ teaspoon pepper. Wrap each artichoke in its foil.
5. Brush the cooking grate clean. Drain and add one handful of the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the garlic and artichokes over INDIRECT MEDIUM HEAT, with the lid closed as much as possible, for about 40 minutes. Remove the garlic from the grill and let cool slightly.
6. Open the foil to expose the artichokes. Drain and add the second handful of wood chips to the charcoal. Continue grilling the artichokes until a large leaf can easily be pulled off, about 7 minutes more, turning the artichokes over once in the foil. Remove the artichokes from the grill.
7. Squeeze out the garlic cloves into a medium bowl. Mash the garlic with a fork. Add the mayonnaise and parsley and mix. Season with salt and pepper. Serve the artichokes warm or at room temperature with the aioli.
©2012 Weber-Stephen Products LLC. Recipe from Weber's Smoke by Jamie Purviance. Used with permission.
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