Camping and Cooking in Malibu with Megan Mitchell (Sponsored)

Опубликовано: 15 Ноябрь 2024
на канале: Tastemade

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Chef Megan Mitchell was sent a package full of goodies and an invitation to head outdoors. See what she and her friends get up to, in this sponsored video made in partnership with evrgrn. Loved the gear? So did we! Shop the collection here: http://www.rei.com/evrgrn FULL RECIPES BELOW:

Check out more #BetterOutHere adventures: http://bit.ly/evrgrnBetterOutHere

GRILLED SHRIMP SALAD

INGREDIENTS:

For the marinade/dressing:

1 head garlic, roasted*
½ cup extra virgin olive oil
¼ cup apple cider vinegar
2 tbsp. granulated sugar

Salt and pepper, to taste
25 raw shrimp, peeled and deveined
Olive oil, for drizzling
Salt and pepper, to season
1 head romaine, washed and dried
1 English cucumber, diced into ½ inch pieces
2-3 heirloom tomatoes, diced into ½ inch pieces
1 red onion, died into ½ inch pieces
1 block feta cheese, cubed
¼ cup fresh mint, torn into small pieces
¼ cup fresh dill, torn into small pieces
1 bread loaf, Italian, French or Sourdough, sliced
2 cloves garlic, peeled and sliced in half

DIRECTIONS:

In a blender, combine the head of roasted garlic, extra virgin olive oil, vinegar, sugar, salt and pepper. Blend until smooth. Taste for seasoning, adding more salt or sugar if needed. Set aside until needed.

If you’re using wooden skewers, be sure to soak them at least 30 minutes before use. Skewer the shrimp, 5 per stick or skewer and place on a plate or sheet tray. Drizzle with a little olive oil and sprinkle with salt and pepper.

Preheat your grill to 375°F. Clean and oil the grates. While the grill heats up, prep your salad. Slice the romaine into ½ inch pieces. Place in a bowl along with the cucumber, tomatoes, onion, feta, mint and dill.

Next drizzle the bread with a little olive oil. Once the grill is up to heat, grill the shrimp, 2-3 minutes per side or until they turn light pink and have nice grills marks. Put the bread on at the same as the shrimp. Grill the bread 2-3 minutes per side as well.

Remove the grilled shrimp and bread. Rub the cut garlic all over the hot, grilled bread. To serve, toss the salad in about 2/3’s of the dressing. Portion out 5 servings and place a skewer on each salad along with a slice of grilled garlic bread. Finish with a little drizzle of the dressing over the shrimp skewer. Serve warm or room temperature.

*To make the roasted garlic, slice one whole head of garlic in half, exposing the cloves. Place on a sheet of foil and drizzle with olive oil and a sprinkling of salt and pepper. Wrap tightly in the foil and roast in a 425°F oven for an hour and 20 minutes. Remove and let cool before handling.

POUNDCAKE S'MORES

INGREDIENTS:

1 pound cake, store bought or homemade
1 jar Nutella
1 bag large marshmallows

DIRECTIONS:

Preheat your grill to 350°F. Clean the grates.

Next, slice the pound cake into 8 equal sized slices, about 3/4-1 inch thick. Slicing them a little thicker will help to ensure they don't fall apart on the grill.

Once the grill is up to heat, grill the pound cake about 30 seconds to 1 minute per side. It can burn quickly so keep a close eye on it.

Remove the cakes from the grill and spread Nutella on 1 side of 4 slices. If you really love Nutella, you could spread it on one side of all 8 slices.

Skewer 4 marshmallows onto 4 sticks or skewers. Using an open flame or fire, toast the marshmallows until preferred doneness. Place 1 toasted marshmallow on each Nutella slice and top with another slice of grilled pound cake.

Serve wrapped in paper to help with the mess. Enjoy immediately!