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Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts

Quest 92: Bullbo Wrapped Cucco Stuffed with Hylian Shroom


It's grilling season once again, and with the latest (unprovoked) attack from the cuccos, we once again have an abundance of chicken hanging around to cook. With that, we thought we would continue to use the fabulous Hylian mushrooms that can be found throughout the countryside and the woods. And don't forget about the bullbo strips. So much good food out in the world. It would be a shame not to put it together into one fabulous meal. Enjoy!
Gear!
6 slices cheese - we used blarney castle
1 cup mushrooms
1 T butter
salt & pepper
2 chicken breasts
8 slices of bacon


Quest!
Get your grill going -you want to be nice and hot!
Slice cheese and set aside.
Melt butter in saute pan. Slice mushrooms and add to the saute pan. Add salt and pepper to taste.
Carefully, butterfly open the chicken breasts to make a pocket for our filling.
 Add cheese to each chicken breast.
 Add mushroom mixture.
 It's so pretty.
Close up chicken breasts and place each on four strips of bacon. Roll up the chicken with the bacon into a tight bundle.
 Secure with a toothpick
 Place each chicken breast on the hot grill. Turn grill to medium.
 Turn halfway through the cooking.
Watch out so the bacon doesn't catch on fire!

Cook to about 160 degrees F.
Let the chicken rest for a 5-10 minutes before serving. Serve with roasted potatoes and Enjoy!












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Quest 71: Reekfish

Summer is going strong here in Minnesota, which gets us out on the grill a lot more. I have been planning on doing Reekfish for a while now, but just didn't know what kind of reek we wanted to go with. Well today, I think I can finally share with you a recipe that has the right kind of reek that we can all get behind - garlic! This Twilight Princess delicacy is sure to please. Enjoy!




Gear!
2 Whole Red Snapper Fillets - Tails intact
Garlic Rosemary Compound Butter - recipe below
Olive Oil
Salt
Pepper



Quest!
Compound butter is first . . .
 In a food processor add 5 garlic cloves,  2 fresh sprigs of rosemary, 1 tsp course salt and 1 tsp black peppercorns.
 Pulse together until garlic and rosemary is mince. Peppercorns may not fully grind.  Add a stick of unsalted butter. Pulse together until butter is fully incorporated with ingredients.


Spread butter onto plastic wrap. Form back into a stick shape. Place in the refrigerator for 2+ hours. Use within about a week or freeze and it will keep for about 2 months.
Let's make Fish! Today we are using Red Snapper, but you are looking for a nice fresh firm white fish that still has skin and a tail to keep things together.

Get the grill started! You want the grill nice and hot. Today we are using gas, but charcoal should work fine too.
 Open your fish up and pat dry with paper toweling - do this on the outside too. Check for bones by running your fingers over the flesh of the fish. Pull out any bones with clean pliers.
 Take 2-3 tablespoons of that lovely compound butter we made earlier and rub it into each inside part of the fish. Be sure to really rub it in to get the flavor penetrating. Sprinkle with salt and pepper.
 Close the fish back together again. Brush the outside of the fish skin with olive oil. We used garlic infused olive oil in order to add even more garlic the party.
 Place the fish onto the hot grill. Cook the fish about 5-6 minutes aside or until the fish is flaky.  The outside skin should begin o blister and give good grill marks.
Enjoy this very garlicy fish with potatoes or Hylian Shroom Polenta!










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