Category Archives: Grilled

GRILLED SKIRT STEAK

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I love good steak, unfortunately I can’t afford to buy it. So when the rare opportunity to buy skirt steak on sale + 50% off arose, I somehow found room in my freezer for 10 packages. Yet even a good steak can be rendered bad if not done properly. This includes over seasoning the beef. I want to add flavor not cover it up. This marinade does just that. Since it was Mother’s Day we pulled out the grill and fired it up.

INGREDIENTS
2lb SKIRT STEAK
1c WORSTERSHIRE
1/2 c OIL
3 TB HOSIN SAUCE
2 TB GARLIC

Hosin is a thick, brown sauce found in the Oriental section of your grocery store. It is sweet with just a tiny kick.

In a zipper bag combine all the ingredients and mix by smooshing the bag. Open the skirt steak ams place into the nag. Push out much of the air ams zip it closed. Mush the bag some more to make sure it.gets all over the meat. Allow to marinate at least an hour but longer won’t hurt.

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Allow the bag to set out of the fridge about 20 minutes before grilling. Steak should never be cooked ice cold.

So if you are one of those modernist with a propane grill you need to adjust the temp to what works best for thin steaks. I am still stuck in the dark ages with my charcoal. Which I piled about 25 coals together and waited till I saw a nice ash.

Place the steaks directly over the coals till you get a good sear. Then move slightly to the side for a few minutes to cook. Flip the steaks and return to direct heat to sear. Move to the side and cover. Now you have an oven and the steak will slowly cook to desired doneness.

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Typically your steaks will be thicker on one end. I prefer this as my kids prefer varying degrees of donenes. By the time one end is medium rare tjw other is medium. Remember to remove the steaks BEFORE they get to where you like them as the rest for a few minutes before carving they will keep cooking.

Use your. Thumb to test doneness.
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Starting at the bottom is how a well done steak will feel. As you move further up towards the joint you will feel the softness if a rare steak. Remove from heat and cover about 5 minutes before carving. This keeps the juices from all running out. Be sure to slice thin strips against the grain.

Tonight I grilled up some rolls to get them warm and a little crusty.

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I hope you give it a try this summer.

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Grilled, BBQ Chicken Pizza

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I have made lots of pizzas in the past and can do a mean deep dish, but it is an old high school friend who posts pictures of her bbqing pizza on the grill that inspired me to finally try it. Ooooooh it is so good! Once you get a rhythm down, it is a pretty simple process.


INGREDIENTS:
1 lb boneless Chicken Breasts
1 1/2 c BBQ Sauce
2 c shredded Mozzarella Cheese
1/2 c cornmeal
2 Tbs oil

PIZZA DOUGH:
3 1/2 c Flour
2 Tb Oil + 1 Tbs
3 tsp Salt
1 1/4 c Water
2 1/2 tsp Yeast
2 tsp Sugar

RUB:
1 Tbs Paprika
1/2 Tbs Cumin
1/2 Tbs Garlic Powder
1 tsp Cayenne Pepper
1/2 tsp Salt

TOOLS: Pastry brush, tongs or a large metal spatula

TIME: prep 10 minutes, rising dough 1 hour, grilling 5 minutes each pizza

TIPS: The dough really needs to be as thin as you can get it. Whether you use your hands or a rolling-pin to stretch it out, the thinner the dough the better you will like the crust. If you prefer, fresh dough can be purchased at many grocery stores as well as your favorite pizzeria.

Heat half of the grill, and only half.

Forget trying to oil the grates, it takes too long and does not work as well as rubbing oil on the pizza dough. Before you place the dough on the grill, rub 1 side with oil. Brush the top side quickly as soon as you lay it on the grates. Or, if you don’t mind your hands getting a little oily, I rub oil on both sides before I place the dough on the grill.

Tongs work, but a large spatula works even better when sliding the pizza around.

You have to work quickly so be sure to read through the directions before starting the pizzas on the grill.

To begin the pizza dough, combine the water with yeast and sugar and set to the side to bloom. The yeast will develop a yeasty smell and a nice foam on top. If this is not happening either your water was too hot and killed the yeast, of the yeast is old and will not work. it should only take 3 to 4 minutes to fully proof. The sugar is added now as it feeds the yeast.

Meanwhile, combine the flour, salt and 2 Tbs oil in a bowl. Add the yeast and mix thoroughly. You certainly can use a dough hook on your mixer for this, but it only takes a couple of minutes by hand. The dough should be kneaded for 2 minutes, until it becomes a smooth ball. If using a mixer, the ball will be on the hook and the sides of the bowl will be clean.

Pour the remaining 1 Tbs of oil in the bowl and roll the dough around in it. Leave the dough ball in the bowl, seam side down, cover and place in a warm place. I usually turn my oven onto warm and place dough I want to rise on top of the stove. Leave the pizza dough alone until it has doubled in size. This will take 45 minutes to an hour.

Once it has double remove the dough and place on the counter that has been sprinkled with flour. The flour is important and it prevents the dough from sticking. Now you need to decide the size of pizzas that you want. I can get 8 out of this batch, if you want a larger pizzas you will get fewer. Cut the dough into the appropriate number of portions. Make sure they are all a smooth ball. If not, knead them enough to form small balls and set to the side and allow to rest.

While the dough is rising, prepare the rub for the chicken. Pour it into a plastic bag and thoroughly coat the meat with it. Allow it to set on the counter until you are ready to grill it, no more than 30 minutes. If the meat is thicker on one side, butterfly it so the breasts will cook evenly on the grill. You can also cut them into smaller portions to speed up cooking time.

You want your coals to be hot enough that when your hand is 3 inches from the grill you can only hold it there 3 to 4 seconds. Cook the chicken until the juices run clear. Cover and set to the side, do not cut into them right away or you will lose all the juices. Wait 5 minutes and then you can chop or shred them.

Now comes the fun part, rolling out the dough. Roll or press it until it is quite thin. To get it to the grill you will need to carry it on something and it will want to stick. Sprinkle a little cornmeal on the platter, cutting board or baking sheet and the dough will slide right off. Add more cornmeal as needed when moving the dough around. Oil the dough as the slightest bit sticking will rip the whole pizza.

Lay the rolled out dough onto the grill. Yes it will look as if it will drop through, but it won’t. You must stay where you are, it only takes 2 minutes to be a golden brown and will progress to burnt very quickly. Check it every 30 seconds to monitor the progress. Once ti is cooked how you want it, flip it over and move to the side of the grill that is not heated.

Brush a couple of tablespoons of the bbq sauce on the side that has already toasted. It is nice to heat the sauce in the microwave for a few seconds before using. You will know when you have the amount you want on the pizza. Sprinkle 1/4 cup of the shredded cheese on top, followed by the shredded chicken. Drag the pizza back to the hot side of the grill and close the lid.

Again, the bottom will toast quickly so keep an eye on it. If by the time the bottom is ready, the cheese has not melted, drag the pizza back to the cool side of the grill and cover for 2 minutes. The heat will melt the cheese but keep the crust from scorching over direct heat.

If you want a little more sauce, toss the chicken with it in a bowl before placing on the pizza crust.

While this time I did a very simple version, you can add vegetables according to what you like on it. Because the pizzas do cook so quickly, you should saute all vegetables before making your pizza. Or, you can grill the onions and peppers when you cook the chicken. So what do you like on your pizza?

Grilled Chicken with Cilantro Mayonnaise

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The long, hot days of summer are quickly approaching. Have you pulled out your grill yet? This sandwich is a great way to start off the grilling season. It is simple, light and ready to eat in 30 minutes.

INGREDIENTS:
1.5 lbs boneless Chicken Breast or Thighs
1 Anaheim Pepper*
1/2 c lime juice
1 Tbs minced Garlic
Salt & Pepper
Sour Dough Rolls**
2 Garlic Cloves
Provolone or good melting cheese

Cilantro Mayonnaise
1/2 c Mayonnaise
1/2 c Cilantro
2 Tbs Shallots minced
1/8 tsp Pepper
1/2 tsp Salt
1 tsp Lime Juice

Serves 4

*The Anaheim Pepper is a very mild pepper. If you want to add more heat, use a smaller pepper. The smaller you go with peppers, the more heat you are going to have.

**You can choose other bread, it merely needs to have some depth to it so it will hold the sandwich together. I chose 2 long loaves and cut them in half when serving, but you can certainly do individual rolls for everyone.

Split the bread in half and set to the side.

When preparing cilantro, sometimes you can cut the stems and it is not a big deal. However, in this mayo you don’t want that woody texture so while it take a little more time, pull leaves off the stems. A trick is to roll the pile of leaves into a log and you should be able to cut them all in just a few strokes. The more you cut the more bruised the leaves will become. You don’t want the leaves minced, just a course chop is all that is needed.

To make the cilantro mayonnaise, combine the mayo, diced shallots, cilantro, salt and pepper in a bowl adding the 1 tsp of lime juice. Place in the fridge until ready to use.

Wash the pepper and place on the grill. You want a nice char on all sides. Grilling adds flavor and will take away some of the heat creating more sweetness. When the pepper is done, remove and place in a bag or covered container for a few minutes. This will make the skin easier to remove. When it has cooled enough to handle, the skin will just peel off. Remove the stem and the core and cut into thin strips and set to the side. While the pepper is cooking, prep the chicken.

Charred on all sides

Peeled, cored and sliced.

As the chicken is going to make a sandwich, you don’t want it to be more than 1/2 an inch in depth. There are 2 ways to accomplish this, with a meat mallet or butterflying the meat. After the meat is at the desired thickness, it needs to be cut so as to fit the bread you will be using. Wider bread will of course hold wider pieces. Set the cut pieces of chicken to the side.

In a bowl, combine the lime juice and garlic. Place the chicken in the marinade making sure it is completely covered, and set to the side for 5 minutes and no more. Dipping a paper towel in oil and rub the grill with it. This will prevent the meat from sticking to those grates. Once you remove the chicken from the marinade, season it with salt and pepper, Be sure to leave the bits of garlic clinging to the meat.

Place the chicken on your grill and cook on both sides. When you flip the chicken is a good time to place the cut bread onto the grill. The idea is to toast the bread so it needs to be placed over a medium low heat. Total cook time will take 10 to 15 minutes depending on the size you cut the chicken into. Two minutes before removing the chicken from the grill, place the provolone cheese on top so it can melt. Keep an eye on the bread so that it does not burn.

The bread on the right was not getting enough heat so when I removed the other 3 pieces I allowed that one to toast a little more.

When you remove the bread, rub the toasted side with the cloves of garlic.

To assemble the sandwich, spread the cilantro mayonnaise on both sides of the bread. Place the chicken on the bottom half. Spread the grilled pepper strips onto the top half.

To round off a healthy meal I serve a green salad on the side with crunchy vegetables. I don’t think the sandwich needs them.

If you are looking for something to pack with you on a picnic or to the little league game, this works well. Lightly toasting the bread in the oven prevents it from getting soggy along with cold chicken. If you cook some extra chicken the next time you grill, they store well in the freezer. Just allow them to cool and then pat dry before placing into a Ziplock bag.

Get grilling!

BBQ Meatloaf

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Meatloaf, what comes to mind when you hear that is what will be served for dinner? Will it be tender and full of flavor? Or greasy and falling apart on your plate? I created this version well over a decade ago and my family loves it. it is nice and firm yet never dried out.

INGREDIENTS:
2 lbs Ground Beef
1 Tbs Butter
1 c thinly sliced or diced Carrots
1/2 c diced Onions
1 1/4 c BBQ Sauce + 6 Tbs for the glaze
2 eggs
2 tsp Salt
1 tsp Black Pepper
1 c Oatmeal

In a small skillet, the butter and saute the carrots and onions till lightly browned and soft. The carrots need to be thin or diced small in order to cook all the way through in a reasonable time. Set to the side and allow to cool.

In a large bowl, whip the eggs and add the salt, pepper and bbq sauce. Mix in the cooled vegetables, oatmeal and the meat. Gently fold all the ingredients together. A meatloaf tuns out better if the meat has not been completely mooshed as you are mixing.

Using 1 finger, make a trench down the center of the meatloaf. This allows the center to cook faster and prevents a dry meal.

Place in a loaf pan and bake at 350 degrees for 50 minutes. Remove the loaf pan and carefully drain off the grease. This can be up to 1/4 of a cup and removing it now prevents it from being greasy when served. Brush on half of reserved bbq sauce till the loaf is covered and return to a 450 degree oven for 7 minutes. Remove the pan and again coat with the remaining bbq sauce and return to the oven for another 5 minutes or until the glaze is nice and thick.

Remove the meatloaf from the oven, cover and allow to rest for 5 minutes.

To really amp up the BBG flavor, cook this on your grill! Make sure you are using a metal loaf pan and do not place over a direct flame. As long as you monitor the temperature of the grill the times should be pretty consistent with the ones above. Ground turkey can be substituted for the beef, and that means you can skip draining off the grease near the end. This makes wonderful meatloaf sandwiches the next day. Happy cooking and please let me know how it goes.

Chicken Yakitori

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In Japanese, Yakitori refers to chicken that has been skewered and grilled. Food on a stick always makes it more appealing. Make it a simple recipe and I am there!

INGREDIENTS:
2 lbs boneless, skinless, Chicken Breast or Thighs sliced into strips.
1 c Teriyaki Sauce
1 Tbs crushed Garlic
1 Tbs Ginger Powder
1/4 tsp Chili Oil
2 Tbs Toasted Sesame Seeds

Makes 12 good portion skewers

Combine all ingredients except chicken into a zipper bag and mix thoroughly. The chili oil adds only a touch of heat to the dish.

Add the chicken and push as much air as possible out of the bag and zip close. Smoosh the bag till the chicken has been completely coated and the marinade covers all the meat. Allow to sit in the fridge up to 3 hours. It does not hurt to occasionally flip the bag.

Soak skewers in water. If you skip this step they WILL burn! Slip the chicken strips onto the skewers and cook. When putting sliced meat on skewers I always follow the rule of THREE. The skewer must go through the meat at least 3 times. Especially when grilling, it prevents the meat from slipping off.

You have 2 options for cooking the chicken. The grill is preferred as it does add depth of flavor. Grill over medium heat, making sure to have lightly oiled the grate first. If using the oven, cook at 350 degrees for 20 minutes. This batch was baked because a wind storm picked up when I was about ready to start up the coals.

Do not reuse the marinade as a dipping sauce! If you want a dipping sauce, reserve 1/4 cup and heat before serving.

While this time I used the recipe as a main dish, smaller versions can be made and used as appetizers. Using smaller skewers and a bite or 2 worth of chicken makes it easily adaptable. This recipe creates a good sized meal. I have found one thing with my family, no matter how much meat is on a skewer, everyone wants 2. If you are going for smaller portions, simply slice the meat thinner and your family might not notice.

I have been known to make this in advance and place the marinating chicken in the freezer. As it thaws the meat marinates and is ready to cook.