Grilled Fennel On The Bbq Anise In French Food

GRILLED FENNEL AND ASPARAGUS SALAD

Steps:

• Preheat a grill to medium-high.
• For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
• For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
• Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
• Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.

GRILLED FENNEL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
• Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
• Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

GRILLED CHEDDAR AND FENNEL SANDWICHES WITH CURRY MAYO

Steps:

• Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
• Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
• Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.

GRILLED FENNEL ON THE BBQ (ANISE IN FRENCH)

Steps:

• In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.
• Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Brush each fennel quarter with marinade.
• Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.

GRILLED FENNEL

Steps:

• Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.

BARBECUED FENNEL WITH BLACK OLIVE DRESSING

Steps:

• Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
• To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.

GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION

Steps:

• Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
• Toss together fennel, onion, oil, salt, and pepper in a bowl.
• Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
• Remove skewers and serve sausages, topped with fennel and onion, on buns.

GRILLED FRESH SARDINES WITH FENNEL AND PRESERVED LEMON

Steps:

• Cook fennel:
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
• Grill sardines while fennel cooks:
• Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
• Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
• Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.

ARTICHOKES FRENCH

Steps:

• Well drain the artichokes, then slice them in half.
• Put flour into a bowl and season it with salt and pepper.
• Add the sliced artichokes. Toss them in the flour to coat.
• Beat eggs in another mixing bowl.
• Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.
• Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.
• When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.
• When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.
• Pour the freshly squeezed lemon juice over the top and they're ready to be served.
• We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.

GRILLED SIRLOIN STEAK WITH ANISE BASIL BUTTER

Steps:

• To prepare the steak
• Prepare grill.
• Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated.
• Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat steak dry and coat both sides with peppercorn mixture, pressing it in.
• Season steak with salt and brush both sides with oil. Grill steak on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes.
• Top steak with dollops of anise basil butter.
• To make the fennel:
• Prepare grill.
• Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes.
• Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until golden. (Alternatively, fennel may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer grilled fennel with tongs to a serving dish. Squeeze lemon to taste over fennel and season with salt and pepper.