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Category: On the Grill

Grilled Corn, Mexican Street Style

Grilled Corn, Mexican Street Style

Grilled Corn, Mexican Street Style


6 ears shucked corn

Extra-virgin olive oil

8 T. crème fraîche (Mexican crema?)

8 T. grated cotija or queso blanco cheese

6 tsp. ground cayenne pepper, or to taste

Lime wedges

Cilantro, chopped

Salt and pepper


To grill. shuck your corn and then brush it on all sides with olive oil. Place the corn on a heated grill with medium-high heat and let the corn grill on each side for about 2–4 minutes, 10–15 minutes total. Keep your eye on it so it doesn’t burn! Spread the crème fraîche on a plate or shallow bowl and roll each ear of corn in it, coating it on all sides. Really get it on there. Sprinkle the grated cheese on all sides of the coated corn. Do the same with the cayenne pepper. This adds kick and color! Squeeze fresh lime juice over the corn. Garnish with cilantro, salt and pepper to taste. Die and go to heaven eating this corn!

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken


1 (1.25-lb) container cored pineapple

¼ cup low-sodium soy sauce

¼ cup packed brown sugar

2 T. ketchup

1 T. refrigerated minced ginger

½ T. Sriracha hot sauce

2 lb boneless, skinless chicken thighs

¼ tsp. kosher salt

¼ tsp. pepper


Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings. Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a medium saucepan over medium heat; cook 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear. Drizzle remaining sauce over chicken and pineapple.

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip


1 1/2-2 Pound Beef tri-tip, cut into 2-inch cubes

1/4 C. Low-sodium soy sauce

1/4 C. Black Asian vinegar

1/2 C. Peanut or vegetable oil

3 T. Honey

4 Green onions, thinly sliced

2 T. Fresh ginger, peeled and minced

1/4 C. Chili garlic sauce

2 T. Black and white sesame seeds

Additional black or white sesame seeds

Rice or noodles


Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high). Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations


4 tablespoons unsalted butter

1 tablespoon soy sauce

2 teaspoons minced fresh rosemary

1 teaspoon minced garlic

1 teaspoon grated lemon zest

1 teaspoon pepper, divided

1 pound white, cremini, shiitake, portobello, oyster, maitake, and/or king oyster mushrooms, at least 2 inches wide

½ teaspoon vegetable oil

¼ teaspoon table salt


Use any mix of mushrooms you like, as long as the caps measure at least 2 inches in diameter. A grill basket is helpful here but not essential. These mushrooms make a great accompaniment to other grilled foods. The parcooked mushrooms can be refrigerated for up to 24 hours.


Melt butter in small saucepan over medium heat. Add soy sauce, rosemary, garlic, lemon zest, and ½ teaspoon pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use. Trim tough ends of stems on white and cremini mushrooms and cut in half. Remove stems from shiitake mushrooms. Remove stems from portobello mushrooms and halve caps if smaller than 4 inches; quarter if larger. Trim oyster and maitake mushrooms and tear into 2- to 2½-inch pieces. Trim stems on king oyster mushrooms and slice crosswise ¾ inch thick. Combine mushrooms and ½ cup water in bowl. Cover and microwave for 1 minute. Stir well; re-cover; and microwave until mushrooms have reduced in size by about one-third and liquid has increased to almost 1 cup, about 2 minutes. Remove from microwave and let rest, covered, for 5 minutes to finish cooking. Drain well. Dry bowl and return mushrooms to bowl. Let stand at room temperature while preparing grill. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (about 4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Toss mushrooms with oil, salt, and remaining ½ teaspoon pepper. Arrange mushrooms on hotter side of grill. Cook (covered if using gas), flipping mushrooms every 2 minutes, until well browned on all sides, 4 to 6 minutes. Carefully brush mushrooms with half of basting butter and continue to cook until butter is sizzling and fragrant, 1 to 2 minutes longer. Transfer to bowl with remaining basting butter and toss to combine. Season with salt and pepper to taste, and serve.


Garlic-Parsley Basting Butter


4 tablespoons unsalted butter

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

1/2 teaspoon pepper


Melt butter in small saucepan over medium heat. Add Worcestershire, parsley, garlic, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.



Ginger-Miso Basting Butter


4 tablespoons unsalted butter

1 tablespoon white miso

1 tablespoon soy sauce

2 teaspoons grated fresh ginger

1/2 teaspoon pepper


Melt butter in small saucepan over medium heat. Add miso, soy sauce, ginger, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto


2 garlic cloves, smashed

2-3 Tablespoons olive oil

Pinch of crushed red pepper flakes

4 individual pizza crust(s)

1 pound of thin asparagus spears

2 Meyer lemons*, thinly sliced

1 cup good quality prepared pesto

1 cup ricotta cheese

2 pieces of prosciutto, fried crispy and coarsely chopped

Fresh grated Parmesan Cheese


Preheat grill to medium-high heat. Place olive oil, smashed garlic and red pepper flakes in a small bowl and let sit for ten minutes or so, for flavors to infuse. Snap the woody ends off of asparagus and place in a bowl with the lemon slices and drizzle with one about one Tablespoon of the garlic oil and toss to coat. Brush pizza crust or flatbreads (on both sides) with the remaining garlic oil and grill crusts, top sides down until hot and grill marks appear. Remove from grill and place un-grilled side down on a work surface. Add the asparagus and lemon slices to the grill and grill until asparagus is tender and lemon slices are softened and both have nice grill marks. While asparagus and lemon are grilling, spread pesto on each flatbread. Place several dollops of ricotta on pesto; top with asparagus spears (cut to desired lengths, if you want) and lemon slices. Return to the grill, (close the lid) and grill bottom sides and let ricotta melt, for about 2-3 minutes. Top with crispy prosciutto pieces and a bit of grated parm and serve immediately. (I also think grilled artichokes would be great on this pizza!) (* Meyer lemons are seasonal, so if you can’t find them, or it’s out of season, use small, soft skinned lemons)

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa


2 C. pineapple, cubed

2 green onions, chopped

1/4 C. green pepper, diced

1/4 C. fresh cilantro, minced

2 T. plus 4 tsp. lime juice, divided

1/4 tsp. plus 1/8 tsp. salt, divided

1/8 tsp. cayenne pepper

1 T. canola oil

2 lbs. tilapia fillets

1/8 tsp. pepper


In a small bowl, combine pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne pepper. Mix well and chill until serving time. In a separate small bowl, combine oil and remaining lime juice. Brush over fillets; sprinkle with pepper and remaining salt. Cook fish on a grill pan over medium heat, turning once, for 6 to 8 minutes, until fish flakes easily with a fork. Serve fish topped with pineapple salsa. Serves 6 to 8.

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa


1 T. plus 2 tsp. good-quality olive oil

1 bulb fennel, tops removed and base chopped into 1/2-inch pieces

1 large sweet red bell pepper, peeled and cut into 1/2-inch squares

3 cloves garlic, minced

1 medium onion, cut into 1/2-inch pieces

1 cup cooked black beans, drained

2 fresh jalapeno chiles, seeds and veins removed and finely chopped

3/4 tsp. salt or to taste

2 (about 1-lb.) pork tenderloins, trimmed

1 tsp. lemon zest

1 sprig fresh thyme, minced, or 1 tsp. dried thyme

Freshly ground black or white pepper


Heat 2 T. of the olive oil in a heavy skillet over medium heat. Add fennel and cook, stirring occasionally, until slightly soft, 3 to 5 minutes. Add bell pepper, garlic and onion and cook about 3 minutes or until they begin to soften. Remove skillet from heat and stir in beans and chiles. Add salt if desired. Using a sharp knife, slice each tenderloin in half lengthwise, cutting almost to the opposite side. Flatten out between 2 sheets of plastic wrap and pound with a mallet or rolling pin until each becomes uniformly thin, about ¼ inch thick. Preheat grill to medium or 350F (175C). Place rack 4 inches above heat. Divide fennel mixture between the tenderloins, spreading it to within 1 inch of edges of each. Roll each and tie with kitchen twine. Brush each rolled tenderloin lightly with remaining oil. Sprinkle each with lemon zest, thyme and black pepper. Place on rack and sear each side, turning after about 10 minutes. Cover grill and cook about 10 minutes or until pork reaches an internal temperature of 160F (70C) or until meat in center is white, firm and juicy, not pink and soft. Let stand at least 5 minutes for juices to settle, then slice and serve. Makes 6 to 8 servings.

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze


2 bone-in rib-eye steaks

½ cup molasses

2 T. Dijon mustard

2 T. horseradish

1 tsp. chile powder

kosher salt and freshly ground pepper

canola oil

Remove the steaks from the fridge 30 minutes before grilling. Whisk molasses, mustard, horseradish, chile powder together in a small bowl and season with s&p. Let the glaze sit for at least 30 minutes before using, allowing the flavors to meld together. Heat the grill to high. Brush both sides of the steaks with canola oil & season liberally with s&p. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 min. Turn the steaks over, brush tops with glaze, reduce heat to medium and continue to grill until bottoms are golden brown and slight charred. Center should be medium-rare, 6-7 min. Remove the steaks and brush with more glaze. Let rest for 5 min. before slicing.

Fennel  Beef Kabobs

Fennel  Beef Kabobs

Fennel  Beef Kabobs

4 wooden skewers, 10 to 12 inches long
2 tsp. olive oil
1 tsp. fennel seeds, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Pinch crushed red pepper (optional)
1 boneless beef top sirloin steak, 1 inch thick
(1 pound), cut into 1-1/4 -inch pieces

In medium bowl, combine oil, anise seeds, salt, black pepper, and crushed red pepper, if using. Add beef, tossing until well coated. Cover and let beef stand 20 minutes at room temperature to marinate. Meanwhile, prepare grill. Soak wooden skewers in water 15 minutes. Loosely thread meat into skewers. Grill over medium heat 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally.

4 Servings

Calories: 186

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter


2 T. olive oil, plus more for the grill

4 T. (½ stick) unsalted butter, at room temperature

2 tsp. Dijon mustard

Kosher salt

1 T. finely chopped fresh flat-leaf parsley (optional)

1½ to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about ½ inch thick)

Freshly ground black pepper

8 to 12 radishes, preferably with green tops attached, halved lengthwise


Prepare a grill or grill pan for high heat. Lightly oil the grill grate with olive oil. In a small bowl, stir together the butter, mustard, ½ tsp. kosher salt, and the parsley, if using. Set aside. Season the steak generously with salt and pepper, using 1 tsp. salt and ¾ tsp. pepper for each pound of meat. Grill, turning once, until nicely charred all over, about 5 minutes per side for medium-rare hanger steak, or 3 to 4 minutes per side for medium-rare skirt steak. (If you’re using an instant-read thermometer to check doneness, aim for 130°F.) Transfer the steak to a cutting board and let it rest for 10 minutes. Meanwhile, drizzle the radish bulbs and greens with 2 T. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Reduce the grill heat to medium-high. Grill the radishes until the bulbs are crisp-tender and the greens are a little charred, 2 to 4 minutes per side, depending on the size of your radishes. Slice the steak against the grain. Arrange on a serving platter with the radishes. Serve the steak and radishes warm, with the mustard butter spooned over the top.

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

1 (1 1/4 to 1 1/2 pounds) flank steak trimmed of fat

2 T. extra-virgin olive oil

1 tsp. minced garlic

Kosher or sea salt

Freshly ground pepper

6 oz. baby arugula leaves

1/4 C. lemon-infused extra-virgin olive oil (see Cook’s Note)

Fleur de sel or other finishing salt for sprinkling


Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet. In a small bowl, combine the olive oil and garlic. Rub the steak on both sides with the mixture and season with salt and pepper. Oil the grill grate. Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120ºF for rare or 130º to 135°F for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into 1/4-inch-thick slices. Scatter an equal amount of arugula on each dinner plate. Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top. Drizzle 1 T. of the lemon olive oil over each portion of steak and sprinkle with fleur de sel. Serve immediately. Notes:  Citrus-infused extra-virgin olive oils add big flavor to simply prepared foods, such as grilled steak, chicken, and vegetables, making the oils a staple in my grilling pantry.

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Start this recipe the night before serving so that the mushrooms can marinate overnight. Widely known as “hens of the woods” because of their richness and dense texture, maitakes can look intimidating, like a strange piece of brown coral. But they’re delicious, meaty, and easy to work with. If you’ve never tried maitakes, I encourage you to experiment with them. Portobellos, shiitakes, or any mushroom big enough to grill may also be used.


1 C. olive oil

1/2 C. soy sauce

2 scallions, green and white parts separated, and green parts thinly sliced

2 cloves garlic, peeled and crushed

2 T. honey

5 T. white wine

Salt and freshly ground black pepper

1 1/2 lb. maitake mushrooms

1/2 bunch watercress, roots trimmed


Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 T. of the wine in a blender and blend until smooth. Season with salt. Cut the maitake into slices 1 inch thick. It’s important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight. Heat a grill until it’s very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside. Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 T. white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon. To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Note: You need firm outer onion rings, so choose large sweet onions, which will provide this. You will also need wooden toothpicks.


2 large sweet onions such as Vidalias, Walla Wallas, or Texas Sweets

1/2 c. of your favorite hot sauce, such as Sriracha or Frank’s RedHot

1 1/2 lb. thin-sliced bacon

Vegetable oil for oiling the grill grate


Set up your grill for indirect grilling and heat to medium-high. Trim the ends off the onions and peel off the thin papery skins. Slice each onion crosswise into 1/2-inch thick slices. Carefully pop the centers out of each slice, keeping the 2 outermost layers together. (Two layers make a sturdier foundation for the bacon.) Set aside the largest onion rings. You should have 8. Save the remaining onion pieces for another use. Pour the hot sauce into a mixing bowl or shallow dish. Brush each onion ring with the sauce. mSpiral each onion ring with bacon, slightly overlapping each strip, until the ring is covered. (You’ll need 2 to 3 strips of bacon for each onion ring.) Use toothpicks to secure the ends of the bacon. Brush or scrape the grill grate clean and oil it well. Arrange the onion rings on the grill grate, away from the fire (using indirect heat), and close the lid. Cook until the bacon is golden brown and sizzling, 20 to 30 minutes. Drain the onion rings on a wire rack spread with paper towels. Variation: Use barbecue sauce instead of hot sauce, if you prefer. Or brush the onion rings with melted butter and season them with your favorite barbecue rub. Or brush them with warm maple syrup and dredge the onion rings in brown sugar before wrapping them with bacon.


Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 1g

Garlic Butter Grilled Asparagus

Garlic Butter Grilled Asparagus

Garlic Butter Grilled Asparagus


1/4 cup (1/2 stick) butter

2 cloves garlic, finely chopped

1 tsp. finely grated lemon peel

2 T. fresh lemon juice

1  1/2 pounds asparagus, trimmed

1 T. extra-virgin olive oil

1/2 tsp. salt

1/4 tsp. ground black pepper


Place the butter in a skillet, and heat over medium heat until melted. Add the garlic and lemon peel to the butter, and cook, stirring constantly, for 1 minute. Remove the skillet from the heat, and then whisk in the lemon juice. Heat the grill to medium-high heat. Place the asparagus in a bowl and toss with the oil, salt, and pepper. Grill for 6 to 8 minutes, rotating every 2 minutes. Toss the asparagus in a bowl with the butter mixture. Serve warm.

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

2 lb. mushrooms, sliced 1/4 inch thick

2 T. balsamic vinegar

1 T. soy sauce (or tamari)

3 cloves garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

Grilled Pineapple Chicken Skewers with Polynesian Sauce

Grilled Pineapple Chicken Skewers with Polynesian Sauce

Grilled Pineapple Chicken Skewers with Polynesian Sauce

1 cup Pineapple juice

½ cup Water

3 tbsp Ketchup

3 tbsp Apple cider vinegar

2 tbsp Cornstarch

2 tbsp Soy sauce

2 tbsp Brown sugar

2 lb. Boneless skinless chicken thighs

1 Onion

1 Yellow bell pepper

1 Orange bell pepper

Fresh pineapple chunks

Wooden skewers, soaked in water for 30 minutes


In a small saucepan, whisk together pineapple juice, water, ketchup, apple cider vinegar, cornstarch, soy sauce, and brown sugar until smooth and well combined. Heat over medium heat, stirring often, until the sauce thickens. Remove from heat and set aside to cool. While the sauce is cooling, prepare ingredients for the skewers. Cut chicken thighs into 2-3 in. cubes. Chop the onion and bell pepper into thick pieces that will easily slide onto the skewers without breaking. Assemble skewers by threading pieces of onion, peppers, chicken, and pineapple onto your skewers. Place skewers on grill over medium heat. Cook until the chicken is done in the center. Baste the skewers with the prepared Polynesian sauce on both sides as you turn them to cook all sides evenly.

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade


1 carrot, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, cored, seeded and cut into large pieces

6 scallions, trim off bottom root and top (6-inch slice)

1 Japanese eggplant, thinly sliced

1 head Belgian endive, slice root off, keep leaves whole

2 whole wheat rolls



10 calamata olives, pitted

½ shallot, peeled and sliced

1 tsp. capers

½ tsp. olive oil


Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized.  Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

20x Asparagus Heads (cut pieces of asparagus)

10x Prosciutto Slices (remove as much visible fat as possible)

Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)

Ground Pepper (to taste)

Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.

Balsamic Grilled Skirt Steak

Balsamic Grilled Skirt Steak

Balsamic Grilled Skirt Steak


1 1/2-2 pound Skirt Steak (or Flank; Hanger; Beef Heart)

1 cup Balsamic Vinegar

1/3 cup Brown Sugar

2 Garlic cloves (smashed)

2 sprigs of Rosemary

1 teaspoons Chili Flake

Olive Oil

Salt and Pepper

Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.

Whiskey-Glazed Pork Kebabs

Whiskey-Glazed Pork Kebabs

Whiskey-Glazed Pork Kebabs

1 cup diced onion

3 T. unsalted butter

3/4 cup ketchup

1/2 cup fresh orange juice

1/2 cup cider vinegar

1/2 cup Jack Daniels whiskey

1/3 cup packed brown sugar

1/4 cup molasses

2 T. Worcestershire sauce

Kosher salt and black pepper to taste

2 pork tenderloins, trimmed and cut into 3-inch cubes

2 chicken breasts, cut into cubes

1 large red onion, cut into wedges

1 red bell pepper, cut into small pieces

1 yellow bell pepper, cut into small pieces

Pineapple Chunks, optional


Sauté diced onion in butter in a saucepan over medium heat until soft, 4–5 minutes. Stir in ketchup, orange juice, vinegar, whiskey, brown sugar, molasses, Worcestershire, salt, and pepper. Bring mixture to a boil, reduce to a simmer, and cook 10 minutes. Let sauce cool slightly, then set aside half the sauce for serving. Thread pork and chicken cubes with peppers and red onion on skewers (pineapple if using); season with salt and pepper. Grill kebabs basting with half the sauce. Serve with remaining sauce.

Za’atar Chicken with Lemon Yogurt

Za’atar Chicken with Lemon Yogurt

Za’atar Chicken with Lemon Yogurt


Intensely garlicky and lemony, this Middle Eastern-inspired dish gets an earthy, herbal character from za’atar, a mix of dried herbs, sumac, and sesame seeds that’s rubbed all over the boneless thighs along with garlic, olive oil, and plenty of fresh parsley. Don’t be surprised at the number of garlic cloves called for here. Grated into a puree, they melt into the chicken flesh, thoroughly perfuming it without making it overwhelmingly pungent.  These thighs work best cooked on the grill for maximum blackening at the edges. But they are still excellent under the broiler—just as long as you can get a deep, smoky char on the meat.  Try serving this with the Citrus Salad with Olives.


6 boneless, skinless chicken thighs (about 2 pounds)

8 garlic cloves, grated on a Microplane or minced

Grated zest and juice of 2 lemons

1 tablespoon za’atar

3 tablespoons minced fresh parsley, plus more for serving

3 tablespoons extra-virgin olive oil, plus more for serving

1 3/4 teaspoons kosher salt

2/3 cup plain Greek yogurt, preferably whole-milk

1/4 teaspoon freshly ground black pepper

Parsley leaves, for garnish (optional)

Ground sumac, for garnish (optional)

Pomegranate seeds, for garnish (optional)

Mint leaves, for garnish (optional)


In a large bowl, combine the chicken with all but 1 teaspoon of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1 teaspoons of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours.  Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn.  While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 teaspoon salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using.  Pass yogurt for dipping.

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Melissa Clark’s Grilled Skirt Steak with Orange, Oregano and Fresh Mango

1 tsp. lime zest, finely grated

2 T. fresh lime juice

1/2 tsp. orange zest, finely grated

1/4 C.(s) fresh orange juice

2 T. olive oil

2 large garlic clove(s)

1 1/2 T. fresh oregano, packed

1 1/2 tsp. ground cumin

1 1/4 tsp. kosher salt

1/2 tsp. black pepper, freshly ground

1 1/2 pound(s) uncooked lean flank steak

2 mangoes, ripe but firm, sliced

2 fresh limes, cut in 8 wedges

In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. Reserve 2 T. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight). Heat grill (or broiler) to high. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.

Backyard Championship Ribs

Backyard Championship Ribs

Backyard Championship Ribs

3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
1/2 C. Turbinado sugar
1 C. Big Time Barbecue rub (recipe follows)
1 C. honey
1 1/2 C. apple juice
2 C. Honey BBQ Sauce

About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side. Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey. The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.) Transfer the cooked ribs to a medium hot grill. Brush with the Big Time BBQ Glaze and flip for a just a few minutes. Cut in to pieces and serve.

Big Time BBQ Rub

1/2 C. salt
1/2 C. Turbinado sugar
1/4 C. granulated brown sugar
1 T. granulated garlic
1 T. granulated onion
2 T. paprika
2 T. chili powder
2 T. freshly ground black pepper
2 tsp. cayenne
1 T. thyme leaves
1 T. ground cumin
1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container. Note: For a quick mix, combine all ingredients in a resealable plastic bag, seal securely and toss until blended. Take to the grill with you and use as needed.

Garlic Scented Grilled Sirloins with Bell Pepper Relish

Garlic Scented Grilled Sirloins with Bell Pepper Relish

Garlic Scented Grilled Sirloins with Bell Pepper Relish


â…“ cup olive oil, plus extra for oiling grill rack

4 large cloves garlic, peeled

4 ½ teaspoons chopped fresh thyme

4 ½ teaspoons chopped fresh rosemary

3 1-pound boneless sirloins, 1 inch thick, trimmed of excess fat


Freshly ground black pepper

Red and Yellow Pepper Relish


Combine â…“ cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and

process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both

sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high

temperature). Grill steaks 4 to 6 minutes per side or until rosy pink inside for medium-rare. (Internal

temperature should be 145 degrees F.) Halve each steak and top each portion with a mound of Red

and Yellow Pepper Relish. Pass extra relish in a small bowl.


Red & Yellow Pepper Relish


2 tablespoons unsalted butter

2 tablespoons olive oil

1 large yellow onion, halved lengthwise and thinly sliced

1 red bell pepper, cut into ½-inch dice

1 yellow bell pepper, cut into ½-inch dice

â…“ cup coarsely chopped pitted kalamata olives

1 tablespoon Dijon mustard

1 large clove garlic, peeled and chopped


Freshly ground black pepper


Combine butter and oil in a large, heavy skillet over medium-high heat. When hot, add onion and cook, stirring, until softened and golden, about 5 minutes. Add bell peppers and sauté, stirring, until just tender, about 3 minutes. Add olives, mustard, and garlic and stir 1 minute. Remove from heat, taste, and season with salt and pepper. Transfer relish to a bowl and cool. If not using immediately, cover and refrigerate. Bring to room temperature before serving. (Relish can be prepared 2 days ahead.)

Paidaka (Grilled Lamb Cutlets)

Paidaka (Grilled Lamb Cutlets)

2 ¼ lb. Lamb Cutlets, untrimmed
1/4 C. Olive Oil
Juice of 2 Lemons
1 tsp. dried Oregano
1 Garlic clove, crushed
Salt and Pepper
Alatopiperigano for serving (salt, pepper, oregano mix)
Lemon Wedges, for serving

Rinse cutlets and place in a dish. In a small bowl mix the oil, lemon juice, oregano, garlic, salt and pepper. Spoon 4 tsp. over the cutlets, massage into meat, cover with plastic wrap and allow to rest for an hour. Preheat grill to hot. Grill 4 inches from coal until deep brown and crusty looking here and there on both sides, but not dried out, basting often with remaining marinade. Remove to a platter, scatter with alatopiperigano and serve with lemon wedges. For a greek meal, the table should include tzatziki, fava, greek salad, grilled bread, and some spicy feta (tirokaferi).

Chinatown Veal Riblets

Chinatown Veal Riblets

2 1/2 to 3 pounds veal riblets, well trimmed
2 C. orange juice, divided
1/2 C. dry white wine
2 T. low sodium soy sauce
1 T. honey
1 garlic clove, minced
2 tsp. fresh ginger root, grated
1/2 tsp. orange peel, shredded
1 1/4 tsp. cornstarch
Green onion tops, sliced thin, for garnish

Combine veal riblets, 1 1/2 C. of the orange juice and the wine in Dutch oven. Bring to a boil. Reduce heat to low. Cover tightly and simmer 45 minutes, turning riblets occasionally. Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan. Dissolve cornstarch in 1 T. cold water. Add to saucepan; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook and stir 1 minute. Remove from heat; set aside. Remove riblets from liquid; let cool 15 minutes. Place riblets on grid over medium coals. Brush with glaze. Grill 12 to 14 minutes or until evenly browned, turning frequently and brushing with glaze. Or, broil 4 inches from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion. Cut into serving-size portions.

Spice-Glazed Lamb Rib Chops with Pear Chutney

Spice-Glazed Lamb Rib Chops with Pear Chutney

pear chutneyFOR THE GLAZE:
1 tablespoon curry powder
3 tablespoons vegetable oil
3 tablespoons cider vinegar
3 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

1 medium yellow onion, cut into 1/2-inch slices
1 large ripe Bosc pear, quartered and cored
vegetable oil
1/4 cup raisins
kosher salt
freshly ground black pepper

16 rib lamb chops, , about 3/4 inch thick each, trimmed of nearly all fat

TO MAKE THE GLAZE: In a small sauté pan over medium heat, warm the curry powder just until fragrant, about 30 seconds. Whisk in the rest of the glaze ingredients and bring to a boil. Remove from the heat and set aside.

TO MAKE THE CHUTNEY: Lightly brush or spray the onion slices and pear pieces on all sides with the vegetable oil. Grill the onion and pear over Direct Medium heat until barely tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes and the pear will take 7 to 9 minutes. Allow to cool to room temperature, then cut into 1/2 inch pieces. In a medium sauté pan combine the onion and pear with the raisins and 1/4 cup of the glaze. Cook over high heat until the mixture starts to boil. Lower the heat and simmer, covered, stirring occasionally, until the onion and pear are soft, about 10 minutes. Adjust the seasoning with salt and pepper, if necessary. Keep warm over low heat.

Lightly brush or spray both sides of the lamb chops with the reserved glaze. Grill over Direct Medium heat until the lamb is medium rare, 5 to 8 minutes, turning once halfway through grilling time. Serve immediately with the warm chutney.

Three Pepper Beef Kabobs

Three Pepper Beef Kabobs

beef kabobs1 pound boneless beef top sirloin steak, cut 1 inch thick
2 T. vegetable oil
1 T. fresh lemon juice
1 T. water
2 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. dried oregano leaves
1/4 tsp. Pepper
1 green bell pepper, or red or yellow pepper, cut into 1-inch pieces
8 large mushrooms

Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired. Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes.

Bobby Flay’s Grilled Corn Sheets with Scallion Vinaigrette

Bobby Flay’s Grilled Corn Sheets with Scallion Vinaigrette

flay8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
1/4 cup rice wine vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons chopped chives
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced scallion, green and pale green part

Heat the grill to high. Remove the corn from the water and shake off the excess water.
Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes. While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside.
Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef’s knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.

Grilled Pork Chops with Peach Basil Chutney

Grilled Pork Chops with Peach Basil Chutney

Can060315_GrilledPorkChops_PeachBasilChutney_Recipe_Hero_Dola Cooking Spray
3 ripe peaches, peeled, halved
¼ cup bourbon or other whiskey
2 tablespoons Brown Sugar
1 ½ teaspoons Salt, divided
1 teaspoon Ground Black Pepper, divided
¼ cup fresh lemon juice (about 1 lemon)
1 tablespoon finely chopped fresh basil
4 Center Cut Pork Chops

Preheat grill to medium-high heat. Coat grill with cooking spray. Place peaches cut side down and cook until lightly charred, approximately 2 minutes per side. Remove from heat, allow to cool slightly, coarsely chop. In a small pot over medium heat, add the peaches, bourbon, brown sugar, ½ teaspoon salt, ½ teaspoon pepper and lemon juice. Reduce heat to low and allow to simmer until thickened, about 15-20 minutes, stirring occasionally. Remove from heat, stir in basil. Meanwhile, sprinkle pork chops with remaining salt and pepper. Grill until internal temperature reaches 145°, approximately 6-7 minutes per side. Top with peach chutney

Hawaiian Huli Huli chicken

Hawaiian Huli Huli chicken

12 oz. boneless, skinless chicken breast, cut into 1-inch cubes (24 cubes) (about 2 large breasts)
1 C. fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice)
8 6-inch wooden skewers

Fhawaii-chicken-kabob1or sauce:
2 T. ketchup
2 T. lite soy sauce
2 T. honey
2 tsp. orange juice
1 tsp. garlic, minced (about 1 clove)
1 tsp. ginger, minced

Preheat a broiler or grill on medium-high heat. Thread three chicken cubes and three pineapple chunks alternately on each skewer. Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later. Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step. To prevent chicken from drying out, finish cooking skewers in a 350 ºF oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.

Grilled Chicken with Cherries, Shallots, and Arugula

Grilled Chicken with Cherries, Shallots, and Arugula

161877a312bdb87053e7761100793b329 small shallot, halved lengthwise and thinly sliced
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound (2 halves) boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
8 ounces (2 cups) sweet cherries, pitted and halved
1 cup baby arugula

Combine shallot, vinegar, and 1 tablespoon oil and set aside. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

Barbecued Flank Steak with Roasted Vegetables and Corn

Barbecued Flank Steak with Roasted Vegetables and Corn

75147_KRL_K46208V1_OR1_OH_640x4284 ears of corn (with husks)
1/4 cup KRAFT Zesty Italian Dressing
2 T. soy sauce
1 beef flank steak (1 lb.)
2 lb. baby red potatoes, cut in half
1 cup cut-up fresh asparagus (1 inch lengths)
1 T. dried rosemary leaves

Preheat grill to medium-high heat. Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min. Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn. Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)

Crying Tiger (Thai-Style Grilled Steak with Chile Dipping Sauce)

Crying Tiger (Thai-Style Grilled Steak with Chile Dipping Sauce)

20120709-212902-Crying-Tiger-Post4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon light or dark brown sugar
1 tablespoon plain vegetable oil
One recipe of Jaew (chile dipping Sauce)
2 plum tomatoes

Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce; set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate. Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.
Jaew (Thai Dried Chile Dipping Sauce)

1/2 cup fresh juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder
1 tablespoon dried red pepper powder

Combine all ingredients in a small bowl and mix. Serve.

Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.

Bsteakseer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed

2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

fa7ece74Good quality beef steak; trimmed of excess fat (and gristle & connective tissue if any). Cut meat into 1-inch cubes.

1 tablespoon olive oil
2 tablespoons minced yellow or white onion
2 tablespoons Worcestershire sauce
1-2 teaspoons hot pepper sauce (Such as Tabasco)
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
Optional: 1/2 cup vodka

In a small saucepan, over medium heat sauté onion in olive oil until translucent. If using vodka add it now and allow to simmer until volume reduces by about half. Stir in remaining ingredients, simmer for a minute or two then reduce heat. Taste for seasonings, and adjust if necessary. (Sauce can be served warm or at room temperature.) Cut meat into approximately 1-inch cubes. If you are going to pan sear them, no need to skewer meat, just salt and pepper the meat and cook in a hot pan, turning as the cubes become brown and done to your liking. Place on a warmed platter with skewers and dipping sauce in a small bowl alongside. To grill or broil, cut meat as directed above, skewer meat, salt & pepper and grill/broil until cooked the way you prefer. I place some dipping sauce on a warm plate/platter, arrange the cooked meat on top, with additional sauce on the side. A shower of minced parsley or chives brightens up the dish.

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly


600 grams pork belly (increase to 700 grams if using bone-in pork belly)


2 cloves garlic minced

1 shallot peeled and finely chopped

2 large stalks lemongrass minced (peel the outer layers and use only the lower portion of the stalks)

¼ tsp. ground black pepper

1 tsp. light brown sugar

1 T. honey

1 T. light soy sauce (we used Kikkoman)

1 T. fish sauce

1 T. coconut oil


2 T. soy sauce

2 T. lime or lemon juice

1 T. white sugar

2 bird’s eye chilies slit and cut up


1 to 2 cucumbers


Marinate the pork Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl. Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade. Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours. Cook the pork. Preheat the oven the 475F. Place a rack over a baking tray. Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred. Prepare the garnish. While the pork cooks, rinse the cucumber and slice into rings. Stir together all the ingredients for the dipping sauce.

Serve the grilled lemongrass pork belly. Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.

Hawaiian Chicken Delight

Hawaiian Chicken Delight

1 package (1 oz.) ranch dressing mix
1 cup canned pineapple juice
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
6 boneless, skinless chicken breasts
6 slice fresh pineapple
6 slice sharp white Cheddar cheese

To make the marinade, whisk together first 5 ingredients in a small bowl. Place chicken breasts in a gallon-size zip-top bag; pour marinade into bag and seal; shake bag several times to coat chicken evenly. Refrigerate for at least 1 hour or overnight. Preheat grill to medium-high. When grill is hot, discard marinade and grill chicken breasts 5 to 6 minutes per side, until juices run clear and chicken is cooked through; grill pineapple 2 to 3 minutes per side. Top each chicken breast with one slice of cheese; cover and grill 1 to 2 minutes more until melted. Serve each chicken breast topped with a slice of grilled pineapple.

Shiraz-Soy Tri-Tip

Shiraz-Soy Tri-Tip


Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate.


3/4 cup Shiraz (Syrah) wine

2/3 cup soy sauce

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons Worcestershire

2 teaspoons Dijon mustard

1 1/2 teaspoons minced garlic

1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry


In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.


Grilled Chicken Thighs with Tamarind & Orange Glaze

Grilled Chicken Thighs with Tamarind & Orange Glaze

â…“febe78e5542bcdd8e43e46de365d3776 cup olive oil
¼ cup thinly sliced fresh basil
1 large clove garlic, chopped
½ tsp kosher salt
½ tsp freshly ground pepper
8 boneless, skinless chicken thighs

2 cans (14 oz.) low-sodium chicken broth
¾ cup freshly squeezed orange juice
¼ cup granulated sugar
3 T. unsalted butter
2 T. tamarind concentrate (paste)
1 T. grated orange peel
1 T. peeled and finely grated fresh ginger
3-4 drops Sriracha sauce (or Tabasco), to taste
Salt and pepper to taste

In a medium bowl, whisk together olive oil, basil, garlic, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 to 6 hours, turning occasionally.

In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, tamarind concentrate (paste), orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to ¾ cup and the glaze coats the back of a metal spoon, 25 to 30 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction. Remove from the heat and add several drops sriracha sauce, as well as salt and pepper, to taste. (The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.) Spray the grill with nonstick cooking spray. Heat grill to medium-high heat. Pour ¼ cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken. Spoon the reserved glaze over the chicken and serve with rice.