Browsed by
Tag: Grill

Tim Love’s Grilled Texas Ribeye

Tim Love’s Grilled Texas Ribeye

Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
Kosher salt and coarsely ground black pepper

Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes. Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

Pork Chops with Lemon Berry Sauce

Pork Chops with Lemon Berry Sauce

4 to 6 pork loin chops
2 tsp. thyme
Salt and freshly ground pepper to taste
1/4 C. dried cranberries
1/4 C. dried blueberries
1/4 C. dried cherries
1 C. water
1/3 C. limoncello (lemon liqueur)
2 T. Key Lime Juice

Rinse pork and pat dry. Season on both sides with thyme, salt and pepper. Grill over medium heat for 7 to 9 minutes on each side or until cooked to 150°F internally. While pork is cooking, simmer dried fruit in water for 5 minutes. Let cool slightly, then puree in a blender until smooth. Return to saucepan with limoncello and lime juice; simmer for 5 minutes more. Serve over grilled pork chops.

Grilled Salmon with Charmoula

Grilled Salmon with Charmoula

1/2 C. lemon juice
1/4 C. olive oil
1/3 C. chopped fresh cilantro
2 T. paprika (Hungarian or Spanish if possible)
1 T. ground cumin
2 tsp. ground coriander
1/4 tsp. cayenne
3 cloves garlic, peeled and minced
1/2 tsp. salt
1/2 tsp. pepper
2 lb. green or yellow zucchini
2 red bell peppers (1 lb. total)
1 whole boned salmon fillet with skin (3 1/2 to 4 lb.)
Lemon wedges

For charmoula, in a bowl, mix lemon juice, olive oil, cilantro, paprika, cumin, coriander, cayenne, garlic, salt, and pepper. Rinse zucchini and trim off ends; cut into 1-inch lengths. Rinse, stem, and seed bell peppers; cut into 1-inch squares. In a bowl, mix the vegetables with 2/3 C. charmoula. Thread onto metal or soaked wooden skewers, alternating zucchini and peppers. Rinse salmon and pat dry. With tweezers or needlenose pliers, remove and discard pin bones. Lay a double sheet of heavy-duty foil slightly larger than salmon on a 12- by 15-inch baking sheet. Set fish, skin side down, on foil. Trim foil to within about an inch around fillet; fold edges over, then up, to form a slight rim. Spread remaining charmoula evenly over salmon. Prepare barbecue: If using gas, turn all burners to high and close lid for 10 minutes, then adjust burners for indirect cooking (no heat down the center) and keep on high. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When they’re dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on the grate between coals. Set grill in place. Slide salmon on foil off baking sheet onto grill, not directly over heat. Set vegetable skewers directly over heat. Cover barbecue. Cook vegetables, turning once, until they are browned and tender when pierced, 10 to 15 minutes total. Remove from grill, cover barbecue again, and continue cooking fish until opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes total. Slide a large, rimless baking sheet or several wide spatulas under foil and fish to transfer to a platter or board. Tuck edges of foil under fish. Set vegetable skewers alongside and garnish with lemon wedges.

Grilled French Toast Kebabs

Grilled French Toast Kebabs

1 loaf (1 lb.) day-old pain au levain
3/4 C. whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)

Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°). Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses. Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers. Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes. Serve with butter and syrup and dust with powdered sugar if you like.

Grilled Portobella Mushrooms with Spinach and Cheese

Grilled Portobella Mushrooms with Spinach and Cheese

3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
1 clove garlic, grated or finely minced
2 cups firmly packed fresh spinach, finely chopped
salt and pepper to taste

Preheat the grill to medium heat. Wipe the mushrooms with a damp paper towel to clean off any dirt. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms. Also, remove the stems. Using your hands, rub oil onto the outside of the mushrooms. In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between three prepared mushroom caps. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a serving dish and serve immediately.

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter1/2 pound unsalted butter, room temperature
4 cloves garlic, coarsely chopped
1/2 red or green jalapeno, seeds and white membranes removed, chopped coarsely
1/4 C. coarsely chopped parsley (we used basil)
Zest and juice of 1/2 lemon
2 T. chopped chives
Salt and freshly ground black pepper
Live lobsters

In a food processor, combine the butter, garlic, jalapeno, parsley, lemon zest and juice, and chives. Season with salt and pepper and process until well combined. Transfer enough butter for the lobsters to a small container (you will need about 4-6 T. butter for each lobster you are grilling). Place the remaining butter on a sheet of parchment and roll into a log, twisting the ends to seal. Refrigerate for another use. To prepare the lobsters, bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 T. per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters to a large platter. If desired, serve with some of the reserved herbed butter

Island Chicken with Pineapple Salsa

Island Chicken with Pineapple Salsa

16 ounces boneless, skinless chicken
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 T. low-sodium soy sauce
1 T. honey
2 cloves garlic, minced
1/4 tsp. red pepper flakes

Pineapple from strained can
3/4 C. brown sugar
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 C. red onion, diced fine
1 lime, juiced
1 T. cilantro, chopped
1 T. jalapeno pepper, diced fine (optional)

Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6″ away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers16 bamboo skewers, soaked in water about 30 minutes

2/3 C. Korean chili paste (gochujang)
5 T. sugar
4 T. low-sodium soy sauce
4 T. Korean chili powder (gachugara)
4 T. sesame oil
4 scallions, thinly sliced
4 garlic cloves, minced

2 pounds pork belly, cut in half widthwise and sliced into 1/4-inch thick slices
2 T. vegetable oil
2 C. cooked white rice
16 leaves red-leaf lettuce
2 scallions, thinly sliced
2 T. toasted sesame seeds

For the marinade, place all marinade ingredients in a bowl and whisk until well combined. Add pork belly slices and toss gently to coat. Refrigerate at least 1 hour and up to 24 hours. Preheat the grill to high and brush with oil. Thread pork belly onto skewers. Shake off excess marinade and grill 2-3 minutes on each side (Note: We didn’t feel the pork was cooked enough at this point and moved the skewers over to the side, turned the heat down to medium, closed the grill, and continued cooking over indirect heat for another 15 minutes. Watch carefully, as the fat and marinade causes flare-ups).To serve, place 2 T. of rice on each lettuce leaf. Top with 1 pork belly skewer and finish with a sprinkle of scallions and sesame seeds.

Beach Barbecue

Beach Barbecue

Restaurant_DinnerOfTheLegend_Sunset_FNCooking at the beach is more fun than trouble these days, with the large array of totable barbecues ― both charcoal and gas ― available. And throwing some shrimp on one is so easy it has become a cliché in the best sense. We’ve added a dip to serve with veggies to start the meal and a great, packable summer salad to go on the side.

A few tricks make everything fresher and tastier: Make your own hummus; it takes little time and is far better than most kinds you can buy. Cure the shrimp briefly in salt and sugar to tenderize and flavorize, then transport them on skewers in their marinade. Carry the salad in layers, then dress and mix it at the beach.

Finally, get creative with s’mores for dessert. Marshmallows melt as well over a grill as over a fire, and sandwiched with yummy new layers ― chocolate wafer cookies and strawberries, for instance ― they make watching the sun set over the water extra sweet.

Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards’ Ca’ del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott’s Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.

Prosciutto Lettuce Wraps
Hummus
Shrimp Skewers
Salad
S’mores

Packing Tips

Prosciutto Wraps:

Hummus: Spoon into a small wide mouth container with a lid. Nestle in a larger shallow container, arrange vegetables alongside and snap lid over everything. Seal packed bread in a zip lock plastic bag. Transport veggies and hummus in a cooler. At serving time, unpack bread and nestle among the vegetables.

Shrimp: Lay skewered shrimp in a sturdy shallow container with a lid. Carry in cooler.

Salad: Layer in a wide, shallow plastic bowl (3 ½ – 5 quart) with a lid and put in cooler. Bring dressing in separate container.

S’mores: Pack sliced strawberries in a small rigid container tithe a lid and keep cold. Jars of marmalade or lemon curd, packages of cookies and marshmallows don’t need special handling.

Prosciutto Lettuce Wraps

Prosciutto Lettuce Wraps2 T. chopped toasted walnuts
1 T. walnut or olive oil
1 1/2 tsp. balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Put 2 T. chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 T. walnut or olive oil and 1 1/2 tsp. balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
Creamy Hummus

You can prepare this hummus up to 1 day ahead; cover and chill. Serve with pocket bread or chunks of sesame-crusted bread and raw vegetables like cucumber slices, red bell pepper strips, baby carrots, celery and jicama sticks, and radishes. Prep time: about 7 minutes.

1 can (15 oz.) garbanzos
2 to 4 T. extra-virgin olive oil
3 T. lemon juice
1 T. toasted sesame oil
1 or 2 cloves garlic, peeled
Salt and pepper

Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid. In a blender, combine garbanzos, 2 T. olive oil, lemon juice, sesame oil, garlic, and 1/3 C. of the reserved garbanzo liquid. Whirl until smooth and creamy. Add salt and pepper to taste, and, if mixture is too stiff, 1 to 2 more T. liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl. Shortly before serving, drizzle with 2 more T. olive oil if desired.

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans Orzo Salad with Corn, Green Beans, and Tomatoes
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
1/2 C. white wine vinegar
1/2 C. extra-virgin olive oil
1/2 C. minced shallots
2 T. Dijon mustard
2 T. minced fresh tarragon or 2 tsp. dried tarragon
Salt and pepper
2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste

Lemon-Garlic Shrimp Skewers
Lemon-Garlic Shrimp Skewers

2 T. kosher salt
2 T. sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 C. olive oil
1/4 C. chopped parsley
1 T. grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp. fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.

Grilled Vegetable Skewers

Grilled Vegetable Skewers

1 1/2 pounds fresh shiitake mushrooms (2 to 3 in. wide) or Asian eggplant, or a combination of both

Rinse 1 1/2 pounds fresh shiitake mushrooms (2 to 3 in. wide) or Asian eggplant, or a combination of both. Remove tough stems from shiitakes. Slice eggplant in half crosswise; cut each piece in half lengthwise. If using eggplant, place a rack over about 1 inch water in a 6- to 8-quart pan. Pile eggplant on rack, bring water to a boil over high heat, cover, and steam eggplant until soft, about 5 minutes. Let stand until cool enough to handle. Thread two or three mushrooms (horizontally through cap) or one piece eggplant onto each soaked 12-inch wood skewer. Brush vegetables lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning once, until tender when pierced, 6 to 8 minutes. Serve with ginger or ponzu dipping sauce.

Grilled Seafood or Chicken Skewers

Grilled Seafood or Chicken Skewers

3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide)

Rinse 3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide). Pat dry. Cut salmon or albacore against the grain into 1/2-inch-wide strips. Cut chicken lengthwise into 1-inch-wide, 1/2-inch-thick strips. Use a small sharp knife to butterfly shrimp: cut lengthwise along back of shrimp, stopping before you cut all the way through, then spread apart to flatten. Thread one strip of fish or chicken, two scallops, or one shrimp onto each soaked 12-inch wood skewer. Brush lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until seafood is opaque but still moist-looking in center of thickest part or chicken is no longer pink in the center (cut to test), about 5 minutes for tuna, chicken, and shrimp, 8 to 10 minutes for salmon and scallops. Serve warm with mustard, ginger, or ponzu dipping sauce.

Mouthwatering Marinated Steak

Mouthwatering Marinated Steak

Mouthwatering Marinated Steak

1/4 C. reduced-sodium soy sauce
2 T. dry sherry
1 T. brown sugar
1 T. sesame oil
1 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 pounds flank or other lean steak (like top sirloin)

For the marinade, in a small bowl combine the first 7 ingredients (soy sauce through onion powder). Transfer it to a large zip-top bag, add the steak, seal it, and turn to coat the meat with the marinade. Let stand at room temperature, turning occasionally, for 20 to 30 minutes. (Or refrigerate for up to 4 hours, and remove from the refrigerator 30 minutes before cooking.) Preheat the grill to medium-high. Lightly oil the grill grate. Remove the steak from the marinade, shaking off excess. Grill the steak, with the lid closed, for 3 to 4 minutes, or until the underside is browned. Turn steak and grill for 4 to 5 minutes for medium-rare. Remove the steak from the grill and let it rest for 5 minutes. To serve, cut steak across the grain into thin slices. Serve the steak drizzled with the carving juices.

 

Yield: 6 servings

Calories: 190

Fat: 7g

Fiber: 0g

Classic Barbecued Chicken

Classic Barbecued Chicken

Classic Barbecued Chicken

 

1 tsp. salt

1 tsp. pepper

1/4 tsp. cayenne pepper

3 1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

1 C. Classic Barbecue Sauce

 

Classic Barbecue Sauce

 

This sauce can be used on just about anything. For a thinner, smoother texture, strain the sauce after it has finished cooking.

 

1 T. vegetable oil

1 onion, chopped fine

Salt and pepper

1 garlic clove, minced

1 tsp. chili powder

1 1/4 C. ketchup

6 T. molasses

3 T. cider vinegar

2 T. Worcestershire sauce

2 T. Dijon mustard

 

To Make Classic Barbecue Sauce: Heat oil in medium saucepan over medium heat until shimmering. Add onion and pinch salt and cook until onion is softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds. Whisk in ketchup, molasses, vinegar, Worcestershire, and mustard. Bring sauce to simmer and cook, stirring occasionally, until thickened and reduced to about 2 C., about 25 minutes. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 4 days.)

 

To Make Classic Barbecued Chicken: Combine salt, pepper, and cayenne in bowl. Pat chicken dry with paper towels and rub with seasoning mixture. For a charcoal grill, open bottom vent completely and place disposable pan on one side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other side 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). (Adjust primary burner as needed to maintain grill temperature around 350 F.) Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until chicken begins to brown, 30 to 35 minutes. Slide chicken into single line between hotter and cooler sides of grill. Cook uncovered, flipping chicken and brushing every 5 minutes with some of sauce, until sticky, about 20 minutes. Slide chicken to hotter side of grill and cook, uncovered, flipping and brushing with remaining sauce, until well glazed, breasts register 160 degrees, and drumsticks/thighs register 175 degrees, about 5 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from grill as they reach correct temperature.) Transfer chicken to serving dish, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve.

 

Yield: 6 servings

Calories: 349

Fat: 8g

Fiber: 0g

Grilled Sirloin Kabobs with Zesty Top City Sauce

Grilled Sirloin Kabobs with Zesty Top City Sauce

Grilled Sirloin Kabobs with Zesty Top City Sauce

 

2 pounds top sirloin steak

1 T. dried minced onion

2 tsp. dried chives

1 tsp. kosher salt

1 tsp. dried parsley

1 tsp. smoked paprika

1 tsp. ground black pepper

1 recipe Zesty Top City Dipping Sauce (recipe below)

Snipped fresh chives (optional)

 

Trim fat from meat. Cut meat into 1-inch pieces. In a small bowl combine onion, dried chives, salt, parsley, paprika, and pepper. Toss meat with seasoning mixture to coat. Thread meat on eight 12-inch metal skewers, leaving 1/4-inch between pieces. Grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until meat reaches desired doneness, turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.) Serve sirloin kabobs with Zesty Top City Dipping Sauce. If you like, garnish with fresh chives.

 

Sauce

 

⅓ cup mayonnaise

¼ cup oil packed diced tomatoes

3 T. sour cream

2 T. prepared horseradish

1 tsp. dried parsley

1 tsp. Worcestershire sauce

 

In a small bowl combine mayonnaise, oil packed diced tomatoes, sour cream, prepared horseradish, dried parsley and Worcestershire sauce. Cover and chill.