Tampilkan postingan dengan label grilled. Tampilkan semua postingan
Tampilkan postingan dengan label grilled. Tampilkan semua postingan
Minggu, 16 Maret 2014
Garlic Fennel and Orange Grilled Chicken Thighs – When your brain wants Chicken but your heart wants Italian Sausage
You’re about to see a delicious culinary compromise. I was craving some grilled Italian sausage, but had a package of chicken thighs in the fridge waiting for me to grill them. What to do? My Uncle Bill (he of the now famous homemade pasta and chicken D’Arduini video recipes) makes a great Italian sausage scented with fennel, garlic and a touch of orange zest. He makes these before Christmas, cures them in his cellar, and cooks them on Christmas Eve after Midnight Mass. They are sublime. So, that’s really what I wanted, but as I said I had chicken to work with. I decided to use the same basic flavors to marinade the chicken to see if I could impart some of the magic of those sausages I was dreaming about.
Did it work? Yes and no. The chicken turned out to be very delicious. Anything grilled on a fire, after being marinated in garlic, fennel and orange is going to taste great, so on that level it was a great success. The only problem was it made me crave my Uncle’s sausage even more! By the way, if you’re wondering how I prepped my grill so the skinless chicken wouldn’t stick, go check out the Tandoori Chicken video recipe clip. Also, I like to garnish grilled meat dishes like this with the same fresh herb that I use in its dry form in the marinade. Since there was some dried oregano in the Italian herb mix, I finished my platter with some beautiful flowering oregano. This is just another great reason to plant some herbs, whether it’s in your backyard, rooftop, or windowsill. Enjoy!Ingredients:
10 boneless skinless chicken thighs
4 cloves garlic
1/2 orange, zest and juice
1 1/2 tbl kosher salt
1 tbl dried Italian herb mix (oregano, basil, rosemary, marjoram, thyme)
1 tbl sweet paprika
1 tbl black pepper
2 tbl fennel seed
1 tbl olive oil
Rabu, 12 Maret 2014
My Flame Grilled Version of the Whopper
I can not believe I forgot to take a picture of the beautifully colorful, thirst quenching, end of the weekend, summer inspired Rose Sangria I made yesterday. It was sooooo delicious (a little bit dangerous) and, actually, much prettier than this burger. Though, I must admit, this burger is beautiful in its own beefy "in your face" sort of way.
The burger is 1/3 pound ground sirloin gently formed into a disc shaped patty slightly thinner in the center to reduce the hockey puck effect when it gets on the grill. Sirloin is generally not the first choice of burger eficionados because of its lack of fat which could result in a dry burger, but I do think it has a really nice flavor. Therefore, to combat any potential dryness, I added a small pat of butter to the center of the burger as moistness insurance. I grilled them over medium high heat for about 5 minutes per side and they were cooked well-done but I am honestly afraid to eat rare ground beef anymore. The pat of butter provided the perfect amount of rich moistness without making the burger greasy. A really good tip which I recommend you try.
For the Sangria, the most important yet unphotographed part of this meal, I combined a bottle of dry French Rose wine with a shot or two of Grand Marnier, a few glugs of Brandy and some sliced limes, oranges, peaches and grapes along with their juice, in a large pitcher. When ready to serve, I filled a fish bowl sized wine glass with ice and some of the fruit slices from the pitcher and filled the glass about 1/2 full with Sangria. I topped it off with some club soda for fizziness and enjoyed...several times!
Senin, 03 Maret 2014
Poached Eggs Asparagus on Grilled Cheese Toast
Hardly a recipe, more of a serving suggestion. The combination of eggs and asparagus on toast is completely classic; I like to throw in a little cheese too. I only had a baguette when I made this, but a more standard sized slice of bread is a better choice in my opinion.
Garden crunch time is here, so its off to plant things in between rain showers. This has been a lovely spring for rain, now if only the nights would stay decently warm we might get somewhere.
per serving
20 minutes prep time
1 or 2 large eggs
150 to 250 grams (1/3 to 1/2 pound) asparagus
1 tablespoon mild vegetable oil
1 or 2 slices of sandwich bread
30 to 60 grams (1 or 2 ounces) Cheddar or other meltable cheese
salt & freshly ground black pepper to taste
Put a pot of water with a tablespoon of white vinegar in it on to simmer to poach the eggs, or cook the eggs in the oven, as here. It takes 8 minutes to cook a firm poached egg (pointless, in my opinion, but its what some people want) and 3 or 4 minutes to poach a soft, runny egg. Time them to be done when the toast and asparagus go onto the plate - that process will take about 10 to 12 minutes.
Wash the asparagus, and break off the tough ends. Turn on the oven grill. Toss the asparagus with the oil on a large baking tray, and cook it under the grill for 4 or 6 minutes.(Start hard eggs just before turning.) Turn it over, and add the slices of bread to the tray. Return it to under the grill, (start soft eggs now) and cook until the bread is toasted.
Turn the bread over, and cover it with the sliced cheese. Return it to under the grill, and cook until melted and bubbly, perhaps a little browned. Put the grilled cheese toasts on serving plates, and cover them with the cooked asparagus. Top with one or two poached eggs, and add salt and pepper as desired.
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Garden crunch time is here, so its off to plant things in between rain showers. This has been a lovely spring for rain, now if only the nights would stay decently warm we might get somewhere.
per serving
20 minutes prep time
1 or 2 large eggs
150 to 250 grams (1/3 to 1/2 pound) asparagus
1 tablespoon mild vegetable oil
1 or 2 slices of sandwich bread
30 to 60 grams (1 or 2 ounces) Cheddar or other meltable cheese
salt & freshly ground black pepper to taste
Put a pot of water with a tablespoon of white vinegar in it on to simmer to poach the eggs, or cook the eggs in the oven, as here. It takes 8 minutes to cook a firm poached egg (pointless, in my opinion, but its what some people want) and 3 or 4 minutes to poach a soft, runny egg. Time them to be done when the toast and asparagus go onto the plate - that process will take about 10 to 12 minutes.
Wash the asparagus, and break off the tough ends. Turn on the oven grill. Toss the asparagus with the oil on a large baking tray, and cook it under the grill for 4 or 6 minutes.(Start hard eggs just before turning.) Turn it over, and add the slices of bread to the tray. Return it to under the grill, (start soft eggs now) and cook until the bread is toasted.
Turn the bread over, and cover it with the sliced cheese. Return it to under the grill, and cook until melted and bubbly, perhaps a little browned. Put the grilled cheese toasts on serving plates, and cover them with the cooked asparagus. Top with one or two poached eggs, and add salt and pepper as desired.
Sabtu, 01 Februari 2014
Spicy Tarragon Yogurt Grilled Chicken – This One is for the Haters
And you don’t even need to remember the specific ingredients. Except for the plain yogurt, the other components are completely adaptable. The endless varieties of vinegar/citrus options, fresh herbs, and hot sauces, means there’s an endless number of ways to personalize this recipe.
Imagine writing all your favorite herbs down on cards, and throwing them in a hat. Then, doing the same thing with your favorite vinegars and citrus juices, as well as hot sauces and salsas. When ready, close your eyes, and randomly picks cards to see what tasty version awaits you. It’s like a Mad Lib, only useful, and not stupid.
Here, let me try...[picks cards from old beaver skin hat]…okay, next time, along with the yogurt I’ll be using…[drum roll]…Sambal, lime juice, and basil…hey, that sounds awesome! See, it totally works.
As usual, I insist on you sharing any particularly amazing combinations you stumble upon. Anyway, I hope you give this super-easy, always juicy, and infinitely adjustable, grilled chicken recipe a try soon. Enjoy!
Marinade ingredients, enough for 4 large breasts:
1 bunch picked tarragon, leaves only
1/2 cup plain Greek yogurt
1/4 hot sauce or salsa (amounts will depend on spiciness, of course)
1 tbsp cumin
2 tsp kosher salt
2 peeled garlic cloves
2 tbsp vinegar or citrus juice
*Blend and marinade, chilled, for 2 to 3 hours before grilling.
View the complete recipe
View the complete recipe
Sabtu, 25 Januari 2014
Grilled Salmon with Warm Bacon and Corn Relish – Its a Noun and a Verb
In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, whats the point?
I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.
Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!
Ingredients for 2 Portions:
2 center-cut, boneless salmon filets (8-oz)
salt and pepper to taste
For the relish:
corn kernels from 2 ears of sweet corn, plus any juices
6 stripes bacon, sliced
1/4 cup green onions, white and light parts (reserve green for garnish)
1/4 cup diced red pepper
salt, pepper, cayenne to taste
2 tsp olive oil (optional depending on how much bacon fat you had)
1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)
*I didn’t have any in the garden, but a little fresh tarragon is great in this too.
View the complete recipe
View the complete recipe
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