Looking to class up the grill? Fire it up with flavor! Marion, Anthony, Rosanna, John and Elaina, of the New York restaurant Fresco by Scotto, share their recipes for delectable entrées and desserts from Italy — including herbed salmon and butterscotch banana pouches:
Recipe: Grilled Brick Chicken (on this page) Recipe: Herbed Salmon Rollatina (on this page) Recipe: Butterscotch Banana Pouches (on this page) Recipe: Almond Pound Cake (on this page)1. In a large bowl, mix together lemon juice, garlic, extra virgin olive oil, oregano, rosemary. Place the chicken breasts in a large baking pan and pour the mixture on top; marinate for 12 hours in the refrigerator.
2. Spray grill rack with vegetable oil spray and prepare barbecue medium high heat.
3. Re-season chicken with salt and pepper, place on grill skin side down and top each piece with a brick. Grill 10 minutes per side under brick until skin is golden brown and crispy. Serve immediately.
8 servings
1. Place salmon filet on cutting board, carefully butterfly lengthwise, being sure not to cut completely through the flesh at the end. You want to be able to open it up into a thin double-width fillet.
2. In a large bowl, combine bread crumbs, garlic, basil, parsley, shallots, chives and extra virgin olive oil and mix thoroughly.
3. Cut a piece of aluminum foil the length of the salmon filet, large enough to go around the salmon when it’s rolled. Lay salmon fillet flat on foil, season with salt and pepper, sprinkle bread crumb mixture evenly over the surface and place small pats of butter about 1-inch apart.
4. Roll salmon fillet with the foil, as you would a jelly roll; twist ends of the foil together. Refrigerate for 2 hours.
5. Cut rollatina into 2-inch thick slices leaving the foil intact.
6. Grill salmon slices 5 minutes on each side. When fully cooked, remove foil and serve immediately.
4 servings
1. Place 12-inch square aluminum foil on work top. In the center, place the butter and top with the brown sugar, banana quarters, and cinnamon. Fold up securely and place on grill for 5 minutes. Open carefully and serve with almond pound cake and/or vanilla ice cream.
(1 pouch per person)
1. Preheat the oven to 325°F. Butter and flour a 9 x 5-inch loaf pan or an 8-inch round cake pan.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a food processor fitted with a metal blade, combine the almond paste and sugar and pulse 3 to 4 times, or until the mixture forms fine crumbs.
4. Add the butter and pulse 8 to 10 times, until well mixed. Transfer to the bowl of an electric mixer.
5. With the mixer on low speed, add the eggs, one at a time, beating after each addition to incorporate the egg before adding the next one. Mix until the batter is light and fluffy.
6. Using a rubber spatula, fold in the flour mixture. Scrape into the prepared pan and bake on the center rack of the oven for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean, the cake begins to pull away from the sides of the pan, and the top is a deep golden brown. Cool completely on a wire rack.
© 2012 MSNBC Interactive. Reprints
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