Lunchbreak: Grilling with Rockit Bar and Grill chef Amanda Downing

Rockit Bar and Grill
22 W. Hubbard
Chicago
(312) 645-6000
www.rockitbarandgrill.com

Grilled Romaine Wedge

Ingredients:
2 heads of baby romaine, rinsed, cut in half
1/4 cup smoky blue cheese
1 large vine-ripened tomato, cut into wedges
1/4 cup hazelnuts, toasted and crushed
2 Tablespoons cooked bacon, chopped
1/4 cup your favorite balsamic dressing
2 Tablespoons extra virgin olive oil
salt
black pepper

Directions:
Heat grill to medium heat. Drizzle the lettuce with one Tablespoon olive oil, sprinkle a pinch of salt and pepper over each half of lettuce; place the cut sides onto the grill and cook for about 1 minute per side to get a light char. Drizzle one Tablespoon over the tomatoes, sprinkle a pinch of salt and pepper, grill lightly for about 1 minute per side.
Assemble by laying romaine halves on a platter, top with the tomato wedges, sprinkle with crumbled smoky blue cheese, crushed hazelnuts, chopped bacon and drizzle with balsamic dressing. Serve.

Citrus Honey Glazed Salmon

Ingredients:
4 pieces 4 ounce each fresh salmon, skinless
1/4 cup honey
1 lime
1 lemon
1 orange
6 Tablespoons extra virgin olive oil
2 cups sunflower sprouts, trimmed and washed
2 cups baby arugula
2 large red beets, cooked and peeled, cut into 1/2″ cubes
1/4 cup sunflower seeds, toasted
1/2 cup orange segments
salt
pepper

Directions:
Heat grill to medium heat. Drizzle two Tablespoons over the salmon, lightly season with salt and pepper. Cut peels off of the lime, orange and lemon, trimming the white pith off of the peels. Heat the honey in a small sauce pan, adding one Tablespoon of water and the peels from the citrus. Heat until comes to a boil and remove from heat, allowing it to steep. Grill salmon for approximately 6 minutes per side until desired doneness.  In a large mixing bowl, whisk together the four Tablespoons of olive oil and juice of from the lemon. Add the sprouts, arugula, beets, orange segments, sunflower seeds, pinch of salt and pinch of pepper. Toss and place on a platter. When salmon are ready to be removed from the grill, brush them with the citrus honey; place the salmon over the salad and serve.

Bourbon-Maple Glazed Pineapple & Grilled Poundcake

Ingredients:
1 pineapple, skin and core removed, cut into large wedges
1 pound cake loaf, cut into 3/4″ thick slices
1/4 cup + 2 Tablespoons butter
2 Tablespoons heavy cream
2 Tablespoons maple syrup
1/4 cup bourbon
pinch ground cinnamon
fresh whipped cream for garnish

Directions:
Combine 1/4 cup of butter, heavy cream, maple syrup, bourbon and cinnamon in a small sauce pan, heat to a boil and reduce until slightly thickened. Remove from heat. Heat grill to medium heat. Melt the remaining two Tablespoons butter. Lightly brush each side of pound cake and grill each side until toasted, remove from heat.  Lightly brush butter on each side of pineapple and place on grill, flip to grill second side and brush with the bourbon-maple glaze. Remove from grill. Arrange pound cake and pineapple on plates and garnish with a dollop of fresh whipped cream.

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