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Savor the season

Posted: July 27, 2011 1:55 a.m.
Updated: July 27, 2011 1:55 a.m.
Skewered shrimp with black bean-lemon rice Skewered shrimp with black bean-lemon rice
Skewered shrimp with black bean-lemon rice

Grilling can bring so much more to the table than basic brats and burgers.

In these recipes, cookbook author and celebrity chef Nick Stellino uses a few key ingredients that add new dimensions of flavor to seafood, steak and even salad. He calls on olive oil and vinegars from Pompeian to make savory marinades and zesty seasonings that will make you truly savor the grilling season.

Olive oil, a key component of the Mediterranean diet, is a great way to follow the 2010 USDA dietary guidelines for Americans, which urge people to cut back on saturated fats and recommend an increase in monounsaturated fats.

For more of Chef Stellino’s recipes, as well as how-to videos, visit and “Like” Pompeian on Facebook at

Nick Stellino’s grilling tips
* Grease grates of grill with Pompeian extra light tasting olive oil before heating.
* Preheat barbecue with cover down (high for gas) for 15 minutes.
* Never cook fish or seafood over direct heat on a grill (gas or coals), as it scorches the exterior while leaving the interior undercooked. Shut down half of gas grill (or move coals from one half of grill to the other side) and put fish/shrimp on cool side of grill. Cover grill to cook.

Grilled salad with goat cheese
Serves 4 to 6
    2     large heads radicchio, cut in half
    2     large heads Belgian endive,
            cut in half
    2     red bell peppers, cut into quarters
            and seeded
    2     yellow bell peppers, cut into
            quarters and seeded
    6     tablespoons Pompeian extra virgin
            olive oil, divided
    5     ounces baby arugula salad
    8    tablespoons goat cheese, crumbled
    1 1/2     tablespoons Pompeian balsamic

Preheat grill or broiler to high.
Brush radicchio, endive and peppers with
four tablespoons olive oil.
Cook on a hot barbecue or under the broiler for two to three minutes per side, until they start to color on each side.
Place on a cutting board while still hot and cut into one-inch pieces.
Place arugula salad and goat cheese in a bowl with the radicchio, endive and peppers; mix well until the cheese starts to melt.
Add remaining two tablespoons olive oil and balsamic vinegar; mix well and serve.

Skewered shrimp with black bean-lemon rice
Serves 4
    3/4     cup Pompeian extra virgin
            olive oil
    1/4     cup Pompeian red wine vinegar
    3     tablespoons lemon juice
    2     medium garlic cloves, minced
    1 1/2     teaspoons salt
    3/4     teaspoon coarsely ground black

    24     large raw, headless, peeled
        shrimp, with tails on
        (about 1 pound)
    24     whole green onions, trimmed to
        6 inches in length
    24     cherry tomatoes
    2     poblano chili peppers, seeded and
        cut into 24 pieces
    8     12-inch bamboo skewers, soaked
        in water

    3     cups hot cooked brown rice
    15     ounces canned black beans, rinsed and
    1/4     cup chopped cilantro
    3     teaspoons grated lemon zest

Whisk marinade ingredients in small bowl. Reserve 1/2 cup mixture in separate bowl and set aside. Place shrimp in a resealable plastic bag, pour marinade over shrimp, seal tightly and coat well. Refrigerate 30 min­utes, turning frequently.
Remove shrimp from marinade (reserving marinade). Place shrimp on skewers, alternating with tomatoes, chilies and onions (folded in half).
Preheat grill on high heat. Brush skewers with reserved marinade and cook four to five minutes on each side or until shrimp are opaque in center.
Place remaining marinade in a small saucepan on the grill to heat slightly. Toss rice with black beans, cilantro and lemon zest.
To serve: Top rice with skewers and spoon remaining marinade over skewers.

Tomato, burrata and arugula salad
Serves 4 to 6
    1/4     teaspoon salt
    1/4     teaspoon pepper
    1/4     teaspoon dried oregano
    1/4    teaspoon sugar
    4     large tomatoes, preferably
    4     ounces baby arugula salad
    3     tablespoons Pompeian extra
        virgin olive oil, divided
    1     tablespoon Pompeian balsamic
        vinegar, divided
    6     to 8 ounces burrata cheese,
        cut into 4 pieces, OR fresh
        mozzarella, cut into slices
    1     ounce shaved Parmesan cheese

Mix dry spices and sugar together in small bowl. Cut tomatoes into slices about 1/2 inch thick; place on a tray and sprinkle with the spice mix­ture on each side.
Let slices rest and absorb the flavor for about 10 to 15 minutes.
Dress arugula salad with 1 1/2 tablespoons olive oil and 1/2 tablespoon vinegar.

To serve: Place dressed salad in the middle of each plate; top with tomato slices, then with pieces of burrata or mozzarella slices. Drizzle each plate with remaining olive oil and vinegar. Top salads with shaved Parmesan.

Grilled skirt steak with tomato-infused marinade
Serves: 4 to 6
    2 1/2     to 3 pounds skirt steak
    5     garlic cloves
    1/2     cup fresh mint, loosely packed
    1     tablespoon fresh thyme leaves
    1     cup fresh parsley, loosely packed
    1     cup fresh basil, loosely packed
    1 1/2     tablespoons salt
    1     tablespoon fresh rosemary
    1     28-ounce can Italian-style peeled
    1/2     cup Pompeian pomegranate infused
        balsamic vinegar
    2     tablespoons sugar

To marinate meat: Place all marinade ingre­dients in food processor and process for two minutes into a smooth liquid paste. Place meat in a large resealable plastic bag and cover with the mari­nade Seal bag and swish marinade around to make sure it coats all of the meat.
Let the meat marinate in the refrigerator for at least five hours — preferably overnight — turning twice.

To cook meat: Preheat grill or broiler to high. Cook the skirt steak four to six minutes per side, according to your liking. Cover with foil and let it rest for a few minutes before slicing.

To serve: Cut steak into slices and serve with tomato, burrata and arugula salad.


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