Tonno or Salmone Cape May Creole Or Tuna or Salmon Cape May Creole on the Stone
Ingredients
Cape May Creole spice
8 to 10 ounces freshly cut salmon or tuna steak,
lightly dusted with Cape May Creole Spice
1 eggplant
1 Jersey tomato
1 onion
Olive oil
Salt
Gorgonzola cheese
Method
Prepare the salmon and tuna with the Cape May Creole spice. Stone grill the prepared fish for about two minutes on each side. At the same time, stone grill a half-inch thick slice of eggplant and a half-inch thick slice of Jersey tomato with a few finely chopped onions using a little olive oil to help in the grilling of the vegetables.
Add a pinch of salt.
Place the stone grilled fish on the slice of eggplant, then top the fish with the grilled slice of tomato and the onion.
Cover the dish with crumbled Gorgonzola cheese.
Close the grill for a minute and allow the cheese to melt.
Grilled Tomato with Crabmeat
(An Olare Cooking Stone Recipe)
Yield: 2
Ingredients
1 Jersey tomato
Pesto sauce (see below)
Lump crabmeat
4 slices provolone cheese
Directions
Take Jersey tomato and cut into two 1-inch thick steaks. Grill on Olare Cooking stone for one minute on each side. Top with pesto sauce, crabmeat and slice of provolone cheese. Enjoy!
Grilled Vegetables with Seasoning
(An Olare Cooking Stone Recipe)
Yield: 4
Ingredients
Cut vegetables of your choice (eggplant, zucchini, onions)
Aluminum foil
Salt and pepper
Olive oil
Directions
Take the aluminum foil and make a pocket. Place the cut up vegetables in it. Season with salt and pepper and perferred herbs. Add olive oil. Close the pocket and grill it on Olare Cooking Stone for 10 minutes. Enjoy!
Pesto
Ingredients
Fresh basil, cleaned and dried
1/2 teaspoon pepper
1 teaspoon salt
Four garlic cloves, peeled
12 ounces parmesan cheese, grated
12 ounces pine nuts
2 cups olive oil
Chicken Florentine Made on
The Olare Cooking Stone
Ingredients
Garlic
Olive Oil
Rosemary
Salt and Pepper
Lemon Juice
6 Chicken Breasts, Halved
Two Cans of Roasted Red Bell Peppers
2 Bags of Fresh Spinach
Sliced Provolone Cheese
Directions
Marinate the chicken in a mixture of the oil, garlic, rosemary, salt and pepper and lemon juice.
Stone grill the chicken breasts on the stone until both sides are golden brown. Sauté the spinach and roasted red bell peppers. Top the chicken breasts with the sauté mixture which should still be on the stone. Cover with the sliced provolone cheese. Close the grill top for about five minutes.
Serves six.
