charred herb vinaigrette recipe

Chef Daniel Lindley with his beautiful and complex Charred Herb Vinaigrette

This Charred Herb Vinaigrette recipe was inspired by a little time with profession chefs. I met Chef Daniel Lindley of 5th & Taylor Nashville, TN at last month’s Charleston Wine and Food Festival. He did an delicious demo to a  sell out crowd on our Evo Grill in the Rose Garden. He prepared semi boneless quail wrapped in bacon then served it over creamy fennel grits topped with a charred herb vinaigrette. For 300 people in about an hour on just 2 evo grills (Applause here).  And my every day take away from that demo was this Charred Herb Vinaigrette Recipe. I often find this to be the case  with professional chef recipes. I’m not usually up to recreating an entire complex dish from a chef, but I can find some way to elevate my regular dishes. Because while I might not be making Benton’s Bacon Wrapped Quail on a random tuesday,

chswff recipes

Quail grilling while the grits warm on the evo grill.

this vinaigrette has found a regular place on my refrigerator condiment door. Bright, versatile, and really quite perfect for spring dishes. The charred herbs gives everything a complexity and depth not usually found in a basic french vinaigrette. I love it on simply grilled chicken, vegetables, or salmon. It also make a quick yet impressive pasta dish which can be served warm or room temperature. A small jar of vinaigrette popped into a picnic basket it makes a wonderful sandwich dressing or dip for fresh bread. Like I said, very versatile. And its great for using up leftover herbs bought for other recipes or the ones taking over your garden. I’ve gone with the basics here but feel free to experiment. Chef Lindley’s vinaigrette had these herbs plus dill, rosemary, oregano, and fennel. But he was cooking for about 300, so I scaled it down a bit for the home chef. Your Charred Herb Vinaigrette could use just one common herb, an experiment with a new herb, or a complex blend of many.  I tried a mint and chervil blend and found it delicious over a log of fresh goat cheese as an impromptu appetizer.I’m betting it becomes a grilling season favorite at your house too.

Charred Herb Vinaigrette recipe

Here the assorted herbs get a quick char on the Evo before being chopped.

I think if you make a large batch today, you will be surprised at how often you reach for it. I’d love to hear how you are using it! And if you are having company over and up for something new and delicious, the Benton’s Bacon Wrapped Quail served over warm creamy grits flavored with fennel and dressed with Charred Herb Vinaigrette left our foodie audience breathless. Just saying. I even included links for the amazing semi boneless quail from Manchester Farms and the unsurpassed Benton’s Bacon for those ambitious readers.

charleston-wine-and-food-recipes

Guests of the Charleston Wine and Food festival were treated to this dish quail and grits with vinaigrette.

Note: I get no sponsorship from these terrific companies.  I sincerely believe them to be the best in field for their respective products. And a big thanks Chef Daniel Lindley and Chef Daniel Gorman of 5th & Taylor for their wonderful inspiration and demo. And if you find yourself in the historic and trending neighborhood of Germantown in Nashville, do yourself a favor and let the Chef Daniel (s) do the cooking for you with a visit to 5th & Taylor.

We here at outdoorLUX of course are partial to his beautiful patio space (voted best in Nashville), but the whole place is a work of art with an exciting menu that delivers on it’s promises. Link to the restaurant website or a review below.

Charred Herb Vinaigrette Recipeevo recipes

Makes 1 Large Mason Jar Full, perfect for storing, shaking, and serving from. Enough for several dishes.

  • 1 1/2 cup oil (olive,canola, or grapeseed all work well depending on dish and preference)
  • 1 lemon, juiced
  • 6 Tbsp red wine or white wine vinegar
  • 1 bunch charred fresh parsley (about a 1/4 c chopped after charring)
  • 1 bunch charred fresh thyme (about 1/4 c)
  • 1 bunch charred basil
  • 1 bunch charred scallions
  • 3 tsp honey
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • sea salt and fresh cracked pepper to taste

To make dressing first place dry clean herbs onto hot Evo Grill ( or regular grill with cast iron on top) and char lightly to bring out oils and smoky flavor. About 3-5 minutes. Then remove herbs, discard stems, and chop roughly. In large bowl combine honey, salt and pepper, garlic clove, and mustard. Whisk in oil to emulsify. Add chopped herbs of your choice. Serve over salad, grilled meats or vegetables or as a simple sauce with cheese or bread. Keeps several days in a jar in the refrigerator.

charred herb vinaigrette recipe

Treat your guests like food festival attendees with this simple and versatile recipe.

5th & Taylor Nashville TN

On the Grid gives a great overview of what you will find on the menu of 5th & Taylor. Link here.

bbq shrimp stuffed with butternut squash on evo grill

Here you can see the butternut squash peeking out of the finished bbq shrimp.

BBQ Shrimp with Butternut Squash is a truly delicious fall dish.  Because let’s be honest, orange food on your plate somehow just always tastes like fall has arrived.

bbq shrimp with butter nut squash

Red Lentils cook in a pot on evo grill while butternut squash sears. Orange food means fall.

And by now you’ve probably outgrown your love of candy corn.  This dish is a better (and healthier) alternative. Full of great fall flavors and that perfect orange hue.  These bacon wrapped shrimp will impressive both on the table and in more importantly in your mouth.  But the absolute best part?  Only 5 Ingredients!  They combine to give maximum flavor and texture way beyond 5 ingredients.

Paleo Friendly, Low Carb, Gluten Free and yet totally craveable.  That’s a whole lot of “special diet” check marks when entertaining a group!  But trust me, no one will think “diet food” when they taste these.  I love the arrival of all the varieties of hard squash that signify fall in the produce aisle and farmers markets.  I hope that this recipe is a creative new inpiration to use some of it.  I  like to serve additional simply grilled fall vegetables as a side.  These colorful cauliflower make for a dramatic and healthy plate.  You might even get a kid to love cauliflower if its orange and purple!grilled vegetables on evo grill

Because when you team up sticky caramelized shrimp with creamy butternut squash and crispy bacon, even vegetable challenged individuals will swoon.  I also usually make extra butternut squash cubes and serve them alongside as well.

This simple recipe does have two secret ingredients in its humble list of 5.  These help elevate it beyond average bacon wrapped shrimp.

sugar free bbq sauce

One of my favorite healthy condiment finds. Organicville BBQ Sauce.  I get mine at Whole Foods.

First, I use Organicville Barbecue Sauce.  In addition to being a superior organic product, it also contains absolutely no sugar.  Agave really gives it a nice balanced sweetness that complements perfectly without overpowering the natural sweetness of the shrimp. Your guests will only notice how delicious it is.

The second secret ingredient is dates. I tuck a quarter of a medjool date inside each shrimp along with the butternut squash.  The date gives a nice pop of  sweetness and texture to the dish.

 

bbq shrimp with butternut squash

Here is everything you need to make an impressive fall dinner.

BBQ Shrimp with Butternut Squash

Serves 4 as Entrée

1 lb Wild American Shrimp (peel, devein, and slightly butterfly for stuffing)

1 Package Good Quality Bacon

Handful of Medjool Dates (cut into quarters)

1 to 2 cups Butternut Squash cut into cubes (depends on if you want to serve extra alongside)

Olive Oil

Flake salt or sea salt

1 T Smoked Paprika

1.Prepare squash. Most stores now sell squash already cut and cubed so feel free to take a short cut to get this vegetable on your table more often. If you bought it whole, peel and cube squash and toss with olive oil, 1 t smoked paprika, and 1 t salt ( I do the same prep for whatever other vegetables I’m grilling).

Cook squash for 10 minutes at medium evo grill (or 375 oven) until lightly browned and softened. Set squash aside.

I also begin my cauliflower and red lentils at this stage. Sautéing onions, garlic , cumin and red pepper in olive oil while my vegetables grill. Then I simply add 1 cup Lentils to 3 cups salted water, cover, and let the lentils simmer while I grill up the BBQ Shrimp.

fall vegetables grilled on evo

Don’t you just love the multi colored cauliflower?  It adds such color to the plate.

 

 

 

2. Now, take prepared shrimp and place on top of slice of bacon on cutting board. I will usually make 4 at once assembly line style to speed things up. Top with cube of squash, date piece, and sprinkle of smoked paprika and flake salt. I like how the flake salt gives real control of amount of salt and gives a hit of salt instead of  overall “saltiness”.

Wrap bacon around shrimp as tightly as possible. Begin at head and move towards tail end. If your bacon seems too long you can to trim the extra.  Keep a couple of skewers or toothpicks on hand in case one is difficult to wrap. Lay finished shrimp seam side down and keep cool until finished all shrimp.

bbq shrimp with butter nut squash

Shrimp is ready to be wrapped in bacon once topped with dates and squash.

3. Cook wrapped shrimp seam side down at medium on evo grill.  After about 3 minutes flip over. You want to achieve maximum browning on all sides without overcooking the shrimp. The bacon really helps keep the shrimp from drying out. Once flipped, baste with the bbq sauce.

Cook an additional 3 minutes, flip, and baste other side.  I  give the shrimp a little time on its head to caramelize the top.  As shrimp are ready remove from grill and keep covered with foil on warm plate until serving.

 

Here I served theBBQ Shrimp with grilled fall vegetables, red lentils, and garlic naan bread warmed on the grill. Red Lentils are inexpensive, full of fiber, protein, iron, and vitamin B.  They also look like tiny little pumpkins which makes them an instant hit in my house. When cooked for about 30 minutes, they make a terrific healthy spread for the garlic naan bread. Here’s a simple recipe if you’ve never made lentils. I buy mine in bulk from Whole Foods.  And if you happen to have a vegetarian/vegan as a guest, they really make a great vegan dinner option. Just serve the red lentils with the grilled vegetables and naan. No extra work required!

easy entertaining with evo grill

A whole dinner cooked at once makes entertaining easier.

I grill my vegetables and garlic naan bread right alongside my shrimp. It’s one of the things I love about working on an evo flat top grill.  The versatility of both direct and indirect cooking at the same time. With the zone specific heating, you can sear one thing while keeping another warm.

healthy fall dinner

A colorful and healthy plate of food that sings with fall flavors. Enjoy!

These BBQ Shrimp are a perfect recipe for Football or Tailgate parties where they can be enjoyed straight out of hand.  But they also great for a dinner party when served with Garlic Naan, Fall Vegetables and Red Lentils. Thats the version I’ll feature today. In fact, these bbq shrimp would be a phenomenal starter for your Thanksgiving meal. If you do make it an evo grill, it will get everyone outside for awhile (always a plus on Thanksgiving).

However you decide to serve up these addictive BBQ Shrimp with Butternut Squash and Bacon, I hope you will find them a creative and craveable addition to your fall menus.

Szechuan Eggplant on the EVO Grill

szechuan-eggplant-on-the-evo-grill

Change Your Mind About Eggplant Confession. Until recently, I really didn’t care for eggplant. I’d tried it grilled,fried, parmesaned, ratatouilled, and baba ganoushed. I liked some of those things alright, but not enough to make it at home on a regular basis. That all changed when I traveled to China. I discovered that  I  really liked eggplant

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