Grilling With Sonny and Bobby Flay!
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About Sonny

More cooking excitement and cooking stories are on the way.  Please come back soon to read about how Sonny starting cooking and grilling many years ago for his friends and family in Westbury, NY, Fort Myers, FL and many other places in the United States.  You will love Sonny's grilling recipes and once you try one, you will be coming back to this new and exciting website for more grilling secrets from one of the best grilling chef's, Ralph "Sonny" Aloisio.  Do you have questions or comments or a recipe for Sonny?  Contact Sonny here.


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Here are the 5 recipes from the Bobby Flay Show that Sonny was a guest on September 12, 2010.  You will love the Creamy Polenta with Wild Mushroom Ragu & Grilled Whole Shrimp!


Grilled Watermelon Salad:

  • 1 cup pomegranate juice
  • 1 teaspoon cornstarch
  • 1 (5-pound) seedless watermelon
  • 2 tablespoons olive oil, plus more for brushing melon
  • Salt
  • 2 cups arugula lettuce
  • Freshly cracked black pepper
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons balsamic mint syrup
  • 1 pomegranate, seeds reserved, for garnish

Sauteed Shitake Mushrooms:
  • 3 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 1 tablespoon chopped shallots
  • 1 cup shiitake mushrooms, stemmed and cut in 1/2
  • 1 cup oyster mushrooms cut in 1/2
  • 1/2 cup white wine
  • Salt and freshly ground black pepper
  • 1 pinch crushed red pepper flakes
  • 1/3 cup chopped parsley leaves, for garnish

Creamy Polenta:

  • 4 tablespoons olive oil
  • 1/2 cup chopped sweet onion
  • 1 tablespoon chopped garlic
  • 32 ounces chicken stock
  • 1/4 cup chopped fresh oregano leaves
  • 1/4 cup chopped fresh basil leaves
  • 16 ounces instant polenta
  • 1/2 pint heavy cream
  • 1 cup grated fontina
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 2 tablespoons minced chives, for garnish

Shrimp Marinade:

  • 1/4 cup orange liqueur (recommended Grand Marnier)
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 1/8 cup honey
  • 3 tablespoons chili sauce
  • 1/4 cup fresh chopped basil leaves
  • 2 tablespoons minced ginger
  • 3 tablespoons orange zest
  • 1/8 cup minced chili peppers
  • 1 1/2 pounds of jumbo shrimp with heads on (about 18 shrimp)
  • 1/8 cup chopped scallions, for garnish

Star Tea:
  • 1 quart water
  • 1 family-sized tea bag
  • 1/2 cup simple syrup (equal amounts sugar and water heated until the sugar dissolves; cool)
  • 6 slices carambola (also referred to as star fruit)
  • 3 tablespoons sugar
  • Ice

Directions

Mushrooms:

Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.

Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.

Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.

Creamy Polenta:

Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.

Shrimp:

Combine all of the marinade ingredients in a large bowl.

Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

Watermelon Salad:

In a medium-sized pot, bring the pomegranate juice to a boil over medium heat. Stir in the cornstarch and simmer until it thickens. Remove from heat and set aside.

Set the grill temperature to high and let it heat up. Remove the rind. Cut melon in 4 pieces roughly 2-inch by 4-inch rectangles. Brush the watermelon with olive oil and put on the grill for 2 minutes, turning to get grill marks on each side. Salt the watermelon when it comes off the grill. Add the arugula to a medium bowl and sprinkle with olive oil and salt and pepper, to taste.

Paint some of the pomegranate syrup on each plate. Top with 4 pieces of grilled melon and 1/8 cup of the goat cheese. Add more of the arugula salad and sprinkle with the remaining cheese. Drizzle each salad with balsamic mint syrup and some cracked black pepper. Sprinkle pomegranate seeds around each plate and serve.

Star Tea:

Bring 1 quart of water to a boil over medium heat. Put the tea bag in the water, then turn off the heat and let the tea steep until cooled. Mix 1/2 cup simple syrup with the tea and add it to a mason jar or other type of jar. Saute the carambola fruit in a pan with the sugar on a side burner of the grill. When the fruit has caramelized remove it and add it to the jar with the tea. Pour over ice and use 1 piece of fruit for each glass as a garnish.


Notes

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Comments & Reviews From The Show







At one time the Name Ralph Aloisio drew fear in the hearts of some men
in New York. Now look at us now carries a gun and a badge by day and
grills on the food network by night. LOL not bad my man, need to work on
your Knife skills and wheres the aprin. Congrats on your show and I hear
you got Engaged. Hope all is well with you and the family and I truely
hope we can get together someday soon.
Your cousin Lenny Aloisio.  10/19/2010 

Cousin Lenny Aloisio






   Sonny Aloisio and His Exclusive Star Tea!   Sonny Aloisio Sauteed Shitake Mushrooms   Sonny Aloisio Marinated Shrimp
 
Grilling With Sonny
Ralph "Sonny" Aloisio
Fort Myers, Florida