Grilled Broccoli Rabe Food

GRILLED BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place half of the broccoli rabe into the boiling water and cook for 1 minute, then remove with tongs to the ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
• Preheat an outdoor grill for medium-low heat, and lightly oil grate.
• Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
• Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

GRILLED BROCCOLI RABE WITH GRILLED PEPPER RELISH

Steps:

• Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing.
• Brush the peppers with canola oil, season with salt and pepper and grill, covered, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam and soften for 15 minutes. Keep the grill at high heat.
• While the peppers steam, smash the garlic cloves, sprinkle with salt, and use the blade of your knife to work the garlic to a puree. Transfer to a bowl and add the olive oil, vinegar, basil, parsley and salt and pepper. Peel, seed and dice the peppers and add them to the bowl. Taste and season as needed. Let the relish sit at room temperature while you cook the broccoli rabe.
• Bring a large pot of salted water to a boil. Add the broccoli rabe, cook for 2 minutes, then immediately plunge it into an ice water bath. Drain until almost dry but still slightly damp (a little bit of water helps the rabe steam on the grill). Brush the rabe with canola oil and season with salt and pepper. Grill the broccoli rabe until crisp-tender and slightly charred on both sides, about 1 minute per side. Transfer to a platter, top with the pepper relish and drizzle with a bit of olive oil.

RED WINE PASTA, BROCCOLI RABE & GRILLED HERB CHICKEN

Steps:

• Chicken -- mix the marinade in the baggie and add the chicken and just let it go all day. That's it.
• In a large sauce pan we have 2 cooking steps. We first need to cook the chicken and then need to cook the vegetables.
• First the chicken - In a medium sauce pan on medium high heat, add the chicken and sear 4-5 minutes on the first side until golden brown. You want a good sear. Then flip and cook another 3-4 minutes until golden brown. Remove and cover to let it rest while you make the pasta and cook the vegetables.
• Pasta -- In a large pot cook the pasta according to directions. I like to use thin spaghetti, but spaghetti or vermicelli will work just fine for this. Just follow the directions on the box. Once finished, drain the pasta. In that same pot add the oil, red pepper flakes, sugar and heat up for just for a minute on medium. Then add the wine and cook for another 2-3 minutes on medium heat so it reduces slightly. Then add the drained pasta back inches Finish with salt and pepper to taste.
• Vegetables -- While the pasta cooks, in that same pan in the drippings from the chicken, add the onion and cook 2-3 minutes and then the broccoli rabe and cook until tender and soft. Four (4)-5 minutes is all it takes. It goes pretty quick and don't over cook the broccoli, you want it tender and will continue to cook once added into the warm pasta.
• Now -- 1) Dinner. Thin slice the chicken breasts; 2) Add the vegetables to the pasta and toss well; 3) Plate the pasta and top with slices of chicken; 4) Garnish with fresh romano (you can use parmesan if you want). ENJOY!

GRILLED BROCCOLI RABE WITH SALSA ROSSA RECIPE

Steps:

• Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes. Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper. Broccoli rabe: Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.

GRILLED HAM-AND-BROCCOLI-RABE SANDWICHES

Steps:

• Blanch broccoli rabe in batches in a pot of salted boiling water until just tender, about 2 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop.
• For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with cheese, broccoli rabe, and ham, dividing evenly. Close sandwich; brush each side with butter.
• Heat a large cast-iron skillet over medium heat. Cook sandwiches in batches until golden brown, flipping once, about 3 minutes a side. Serve immediately.

GRILLED BROCCOLI RABE AND RADICCHIO WITH PANCETTA DRESSING TOPPED WITH A SOFT-COOKED EGG

Steps:

• 1. Heat the oven to 325°F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes. Let cool, tear into pieces, and process in the food processor until finely ground; set aside.
• 2. In a medium skillet, heat the pancetta and cook over medium-high heat for 5 minutes until lightly golden brown. Drain on a paper towel-lined plate. In a medium bowl, mix the vinegar, mustard seeds, red pepper flakes, sugar, and thyme. Whisk in the melted butter and add the red onions, fennel, and pancetta. Set the pancetta vinaigrette aside.
• 3. In a large bowl, toss the broccoli rabe with the radicchio leaves, oil, and garlic; add salt to taste. Heat a grill or grill pan until hot but not smoking. Put the greens (in batches) on the grill for 30 seconds, turning them over frequently until just wilted; transfer to a large bowl. Continue until all of the broccoli rabe and radicchio are grilled and toss them with 4 tablespoons of the pancetta vinaigrette.
• 4. Bring a medium pot of water to a boil over medium-high heat and use a slotted spoon to lower the eggs into the water. Adjust the heat to maintain a simmer and cook the eggs for 5 minutes. Fill a medium bowl with ice and water, then remove the cooked eggs from the pan into the ice water bath. When the eggs are cool enough to handle, gently crack the shell all over, start to peel, and intermittently submerge in the ice bath (if they're a bit too hot) and continue to peel.
• 5. To serve, portion the grilled broccoli rabe and radicchio onto 4 serving plates, mounding it in the center of each plate. Put 5 Parmigiano shavings on top of the greens, then set one whole soft-cooked egg on top. Drizzle the remaining vinaigrette on top of the egg and around the plate and top generously with the breadcrumbs.

BROCCOLI RABE

Steps:

• Bring 1 inch of salted water to a boil in a large straight-sided skillet. Add broccoli rabe, and cook until bright green, 2 to 3 minutes.
• Use a slotted spoon or tongs to remove broccoli rabe from pan. Drain water from skillet. Add oil (be careful as it may spatter), garlic, and pepper flakes, and heat briefly. Return broccoli rabe to pan, and cook, tossing to combine, about 1 minute. Serve hot or at room temperature.

GRILLED BROCCOLI

Steps:

• Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.