Best Grilled Leeks Recipes

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GRILLED BRAISED LEEKS



Grilled Braised Leeks image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 large leeks, dark green sections removed
2 tablespoons bacon drippings
Heavy pinch kosher salt
1 tablespoon balsamic vinegar
Crumbled bacon and goat cheese, as an accompaniment, optional

Steps:

  • Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
  • Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

GRILLED LEEKS WITH TARRAGON VINAIGRETTE



Grilled Leeks with Tarragon Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons tarragon white wine vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus for brushing
8 medium to small leeks, dark green parts removed
2 tablespoons chopped toasted hazelnuts

Steps:

  • In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
  • Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
  • Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
  • Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.

GRILLED LEEKS WITH ROMESCO SAUCE



Grilled Leeks With Romesco Sauce image

In Catalonia there is an annual ritual called the calçotada, an outdoor barbecue that revolves around local spring onions called calçots. After harvest, the onions, which look like baby leeks, are grilled, then wrapped in newspapers to steam for a bit. They're served with romesco sauce, the nut-thickened pepper purée that is another regional specialty. For this picnic recipe, I've substituted leeks for the spring onions and reversed the process, steaming the leeks at home, then finishing them on a wood fire to get the smoky flavor.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 medium red pepper, roasted, peeled, seeds and membranes removed
6 ounces tomatoes (1 large or 2 roma)
1 thick slice (about 1 ounce) baguette or country-style bread, lightly toasted
1 large garlic clove, peeled
1/4 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1/2 to 1 teaspoon pure ground chili powder or red pepper flakes, to taste pepper flakes are hotter
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon sweet paprika or Spanish smoked paprika (pimentón)
Salt
freshly ground pepper to taste
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil, as needed
6 fat leeks, or 12 baby leeks
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  • Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
  • Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
  • Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
  • Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED LEEKS WITH VINAIGRETTE



Grilled Leeks With Vinaigrette image

A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

8 leeks
Salt
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Trim the tough dark-green ends from leeks; discard, or set aside for another use. Trim root hairs; discard. Then, starting about 1/2 inch from the root end (which stays intact), slice each leek lengthwise from base to tip with a sharp knife. Rinse leeks thoroughly to remove sand.
  • Fill a bowl with ice water; set aside. Bring a large pot of water to a boil. Salt well, and add leeks. Blanch until leeks are very tender, about 4 minutes. Transfer leeks to the ice bath; submerge them immediately. Once the leeks are cold, drain them, pat them dry, and set them aside.
  • In a small bowl, combine mustard and vinegar. Slowly drizzle oil into bowl, whisking to form a thick vinaigrette. Adjust seasoning with salt and pepper.
  • Lightly brush leeks with some vinaigrette, and arrange them on a medium-hot grill or grill pan. Grill leeks until they are hot and have grill marks, about 2 minutes per side. Remove leeks from grill, and toss with remaining vinaigrette. Serve.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  • For the steaks: Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
  • For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

GRILLED LEEKS



Grilled Leeks image

Provided by Bobby Flay

Categories     side-dish

Time 2h5m

Number Of Ingredients 8

2 cups white wine
2 cups clam juice
6 cloves garlic, smashed
1 large onion, coarsely chopped
2 tablespoons butter
1 bunch of leeks, outer tough leaves removed, cleaned
1 cup olive oil
4 cloves garlic, coarsely chopped

Steps:

  • Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown.

GRILLED LEMON-GARLIC CHICKEN WITH LEEKS AND POTATOES



Grilled Lemon-Garlic Chicken with Leeks and Potatoes image

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Chicken     Lemon     Garlic     Leek     Potato

Yield 2 servings

Number Of Ingredients 12

1 lemon
3 garlic cloves, finely grated
1 1/2 teaspoons kosher salt
3/4 teaspoon smoked paprika
3 tablespoons olive oil, plus more for grill
3 boneless, skinless chicken thighs (about 1 pound), halved
2 leeks (about 8 ounces), quartered, white and light green parts cut into 3" pieces
1 large red bell pepper, cut into 2"-thick strips
1/2 pound baby new potatoes, halved
1 1/2 cups parsley leaves with tender stems
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.
  • Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.
  • Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20-25 minutes.
  • Transfer chicken mixture to a large bowl, add parsley, and toss to combine.

GRILLED LEEKS WITH HERBED VINAIGRETTE



Grilled Leeks with Herbed Vinaigrette image

Categories     Side     Leek     Fall     Summer     Grill     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 as a first course

Number Of Ingredients 9

12 medium leeks (about 4 1/2 pounds), trimmed to about 7 inches, split lengthwise to within 1 1/2 inches of the root end, the roots trimmed but the root ends left intact, the tough outer leaves discarded, and the leeks washed well
vegetable oil for grilling
For the vinaigrette
4 teaspoons Dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh herbs, such as chives, parsley, mint, basil, and tarragon
1/4 cup finely diced red bell pepper
1/4 cup Kalamata or other brine-cured black olives, pitted and diced fine.

Steps:

  • Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper towels. (The leeks may be prepared up to this point 1 day in advance and kept covered and chilled). Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks as they are grilled to a platter and keep them warm, covered. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on a baking sheet in a preheated 350°F. oven for 10 minutes, or until they are heated through.)
  • Make the vinaigrette:
  • In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the herbs, the bell pepper, and the olives.
  • Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.

GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS



Grilled Peppers, Leeks and Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 red bell pepper, cored, seeded, and quartered
1 yellow bell pepper, cored, seeded, and quartered
2 medium leeks, trimmed, halved lengthwise, and cleaned
2 portobello mushroom caps, stemmed and gills removed
Kosher salt and freshly ground black pepper, as needed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced

Steps:

  • Build a charcoal fire or preheat gas grill.
  • Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
  • Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

Nutrition Facts : Calories 180 calorie, Fat 14 grams, Fiber 3 grams

GRILLED FRITTATA WITH ZUCCHINI, LEEKS, CRèME FRAîCHE AND HARISSA



Grilled Frittata with Zucchini, Leeks, Crème Fraîche and Harissa image

Provided by Kristin Donnelly

Categories     Egg     Breakfast     Leek     Zucchini     Grill     Grill/Barbecue     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 large zucchini (about 12 ounces), sliced lengthwise 1/3 inch thick
2 medium leeks, roots trimmed, top 2 inches discarded, leeks halved lengthwise and rinsed well
Extra-virgin olive oil, for brushing
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
12 large eggs
1/4 cup plus 2 tablespoons crème fraîche
2 teaspoons harissa, plus more for serving
2 tablespoons torn basil leaves

Steps:

  • Light a grill or preheat a grill pan; if you're using a charcoal grill, leave one spot cooler for indirect cooking. Lightly brush both sides of the zucchini and the leeks with olive oil and season with 1/2 teaspoon salt and pepper. Grill the zucchini over high heat, turning once, until nicely browned and tender, about 2 minutes per side. Transfer to a work surface, let cool slightly and slice crosswise 1/2 inch thick.
  • Grill the leeks over high heat until grill marks form, about 2 minutes per side, then move the leeks to a cooler part of the grill and grill over moderately low heat, turning occasionally, until just tender, about 15 minutes. Transfer the leeks to a work surface and let cool slightly. Remove the outer leaf and thinly slice the leeks crosswise, discarding any tough dark green pieces.
  • Turn the grill burners to moderate heat or, if you're using a charcoal grill, let the hot coals cool slightly. Brush a seasoned 12-inch cast-iron skillet generously with olive oil and set it on the grill.
  • In a large bowl, whisk the eggs with 1/4 cup of the crème fraîche and remaining 1 teaspoon salt. Stir in the cooled vegetables. When the skillet is hot, carefully pour in the eggs and vegetables. Using a spoon, carefully dollop the remaining 2 tablespoons of the crème fraîche and the 2 teaspoons of harissa around the top of the eggs. Close the grill and cook the frittata for about 15 minutes, moving the skillet a few times to make sure it's evenly heated, until the eggs are puffed and set.
  • Let the frittata cool slightly, then garnish with the basil leaves. Slice the frittata into wedges and serve, passing more harissa at the table.

GRILLED PIZZAS WITH LEEKS, ASPARAGUS, AND MUSHROOMS



Grilled Pizzas with Leeks, Asparagus, and Mushrooms image

Categories     Mushroom     Side     Asparagus     Leek

Yield makes six 9-inch pizzas

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well
8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices
8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
Pizza Dough (page 208)
4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced
Truffle oil, for drizzling (optional)

Steps:

  • Heat the olive oil in a large skillet over medium heat until hot but not smoking. Add the leeks; cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes. Stir in the thyme; season with salt and pepper. Set aside.
  • Heat a grill until medium-hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.
  • Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING



Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing image

I think this is a great, robust, spicy, exciting dish. The flavors from the chorizo dressing along with the grilled leeks and fennel are just incredible.

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved)
8 baby leeks, outer leaves trimmed back, washed
Olive oil
Sea salt and freshly ground black pepper
1 bulb fennel, cut into thin wedges, herby tops reserved
1 radicchio, leaves separated, washed and spun dry
2 lemons, halved
Olive oil
4 ounces chorizo sausage, chopped into small pieces
1 sprig fresh rosemary, leaves picked and chopped
2 cloves garlic, peeled and finely grated
3 tablespoons balsamic vinegar
1 lemon, juiced
Sea salt and freshly ground black pepper

Steps:

  • To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
  • Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
  • Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!
  • For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
  • Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
  • Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA



Grilled Spring Pizza with Asparagus, Leeks and Pancetta image

This pizza combines two of spring's finest green vegetables: leeks and asparagus. Once caramelized, the leeks turn sweet and soft, while the raw asparagus gets shaved and arranged on the pizza for a bright, textural element. Add some cheese and pancetta for a savory boost and the result is a balanced dish that highlights spring produce while indulging your pizza craving. Plus, this recipe shows you how to grill indoors with a grill pan-an easy technique to get a nice char on your crust without fussing with an outdoor grill.

Provided by Vallery Lomas

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 pound leeks, roots trimmed, white and light green parts only, halved lengthwise (about 2)
1 pound asparagus, trimmed
1 lemon
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces diced pancetta
All-purpose flour, for dusting
One 1-pound package store-bought pizza dough, at room temperature
8 ounces fontina cheese, coarsely grated (about 2 cups)
2 tablespoons finely grated Parmigiano-Reggiano, optional, for serving
Crushed red pepper flakes, optional, for serving
Honey, optional, for serving

Steps:

  • Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
  • Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
  • Rinse the leeks well after soaking and thinly slice into half-moons.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
  • Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
  • Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
  • On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
  • Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
  • Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.

GRILLED PIZZAS WITH LEEKS, ASPARAGUS, AND MUSHROOMS



Grilled Pizzas with Leeks, Asparagus, and Mushrooms image

A drizzle of truffle oil just before serving elevates this pizza's ingredients -- asparagus, leeks, shiitake mushrooms, and Taleggio cheese -- even further.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well
8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices
8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
Pizza Dough for Grilled Pizzas
4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced
Truffle oil, for drizzling (optional)

Steps:

  • Heat olive oil in a large skillet over medium heat until hot but not smoking. Add leeks; cook, stirring, until beginning to soften, about 5 minutes. Add mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until asparagus is bright green and wine has evaporated, about 2 minutes. Stir in thyme; season with salt and pepper. Set aside.
  • Heat a grill until medium-hot. Generously brush one side of pizza dough with olive oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with olive oil; flip crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
  • Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme, and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

GRILLED ONIONS, SHALLOTS, AND LEEKS



Grilled Onions, Shallots, and Leeks image

Threading small pieces of vegetables, such as onion wedges on skewers, keeps them from falling through the grates. If using wooden skewers, soak them in water for 30 minutes so they don't burn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 5

6 to 8 assorted onions and shallots, halved or quartered, leaving onion wedges intact
4 leeks, trimmed, leaving root ends intact, halved lengthwise, and rinsed well
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 tablespoon sherry vinegar, or red-wine vinegar

Steps:

  • Preheat grill to medium. Thread onions and shallots onto skewers. Lightly drizzle onions, shallots, and leeks with oil, and season with salt and pepper. Grill, turning often, until lightly charred and tender, about 25 minutes for the leeks and 45 minutes for the onions and shallots. Drizzle vegetables with vinegar while warm.

GRILLED MUSHROOMS AND LEEKS



Grilled Mushrooms and Leeks image

Mushrooms and leeks are an especially good combo when cooking with a grill wok.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

2 leeks, trimmed and cut into 2-inch pieces
1 1/2 pounds button mushrooms
2 tablespoons olive oil
Salt and pepper
1 tablespoon Parmesan cheese

Steps:

  • Quarter 2 trimmed leeks lengthwise; cut into 2-inch pieces.
  • In bowl, toss 1 1/2 pounds button mushrooms with 1 tablespoon olive oil; season with salt and pepper. Place in hot wok; cook until tender, 10 minutes.
  • In bowl, toss leeks with 1 tablespoon olive oil; season with salt and pepper. Cook, tossing, until lightly charred, 15 to 25 minutes. Dust with 1 tablespoon Parmesan.

Nutrition Facts : Calories 111 g, Fat 6 g, Protein 4 g

GRILLED QUAIL BREAST WRAPPED IN PROSCIUTTO WITH BLACK TRUMPET MUSHROOMS, BABY LEEKS, PEA TENDRILS AND SAFFRON NOODLES



Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 4 servings

Number Of Ingredients 26

2 ounces butter
2 tablespoons chopped shallots
1 teaspoon fresh thyme
4 ounces black trumpet mushrooms, cleaned
8 ounces Quail Stock, recipe follows
Salt and pepper
4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved
12 strips Saffron Pasta, recipe follows
2 tablespoons chives, sliced
2 tablespoons parsley, chopped
8 baby leeks, blanched
12 pea tendrils
1 tablespoon olive oil
Quail carcasses, saved from above
1 carrot, diced
1/2 onion, diced
2 celery stalks, diced
2 sprigs fresh thyme
1 bay leaf
1 clove garlic
2 cups light chicken stock
1/2 cup boiling water
1 tablespoon saffron
2 cups flour
4 egg yolks
2 teaspoons salt

Steps:

  • In a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.
  • Grill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate.
  • Bring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.
  • When the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.
  • Heat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top.
  • Bring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.

GRILLED ZUCCHINI AND LEEKS WITH WALNUTS AND HERBS



Grilled Zucchini and Leeks with Walnuts and Herbs image

Provided by Alison Roman

Categories     Side     Walnut     Leek     Zucchini     Summer     Grill     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Steps:

  • Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
  • Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
  • Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

GRILLED RIB-EYE OF BEEF WITH WARM POTATOES, BACON, AND LEEKS



Grilled Rib-Eye of Beef With Warm Potatoes, Bacon, and Leeks image

I just love a good rib-eye steak, and this is one of our favorite ways to prepare. Cooks Note: The warmer the potatoes, the more the vinaigrette they will absorb, so you must work quickly and carefully while they are still hot. Recipe from: The Tribeca Grill Cookbook

Provided by kiwidutch

Categories     Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces thick slab bacon, finely diced
1 cup diced leek, white parts only
1/2 cup finely diced shallot
3/4 cup olive oil
1/4 cup sherry wine vinegar
1 tablespoon Dijon mustard
2 lbs yukon gold potatoes
coarse salt
fresh ground black pepper
1/4 cup chopped flat leaf parsley
6 rib eye steaks, trimmed of excess fat, one inch thick

Steps:

  • Place the bacon in a large sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
  • Add the leeks and shallots and sauté for 3 minutes or just until the vegetables are soft. Remove from the heat.
  • Whisk together the oil, vinegar, and mustard.
  • Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well.
  • Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note).
  • Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
  • Preheat and oil the grill.
  • Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
  • Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.

Nutrition Facts : Calories 522.4, Fat 40.2, SaturatedFat 8.1, Cholesterol 19.4, Sodium 278.6, Carbohydrate 35.3, Fiber 3.1, Sugar 2, Protein 6.9

GRILLED LEEKS WITH LEEK-TOMATO SALAD AND CITRUS DRESSING RECIPE - (4.8/5)



Grilled Leeks with Leek-Tomato Salad and Citrus Dressing Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 11

2.00 large leeks
Extra-virgin olive oil
Salt
0.50 tsp. lime zest
0.50 tsp. tangerine or orange zest
2.00 tbsp. lime juice
2.00 tbsp. tangerine juice
1.00 tbsp. soy sauce
1.00 pinch crushed red pepper
0.50 c. fresh corn kernels
1.00 c. mixed heirloom cherry tomatoes

Steps:

  • Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes. Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil. In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes. Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm.

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