Category Archives: Grilling

Chipotle Orange Glaze for Grilling

chipotles-adobados

I’m travelling this week and I anticipate some great garden fresh food. Mmm, corn, tomatoes and green peppers. I’m transporting one of Colorado’s favorite farm items across state lines (no, not that!), Palisade peaches. I should be very popular.

I thought I’d do something fun for a get-together this weekend, grilling with this sweet and spicy glaze. It can be used on chicken or pork.

Chipotle Orange GlazeChipotle

  • Juice from two oranges
  • zest from two oranges
  • 6 green onions, chopped (including greens)
  • 1 to 2 chipotle chilies in adobo sauce, minced (about 1 tbsp)
  • 1 tsp dried thyme, crushed
  • 1 tbsp honey
  • 3/4 tsp cornstarch
  • pinch of salt

saucepan

Whisk together honey and cornstarch, set aside. Combine remaining ingredients and add to saucepan. Bring to a low boil, stirring constantly. Whisk in honey mixture, reduce heat and allow to simmer until thickened, about 5 minutes. Divide glaze in half, save half for serving.

For Grilled Chicken:

  • 4 bone-in, skin on chicken breasts (can substitute 2 bone-in, skin on thighs for each breast if desired)
  • salt and pepper
  • oil

Heat grill. Using a paper towel, oil grates and place over hot coals. Salt and pepper both sides of chicken. Place chicken on grill and grill over high heat for about 6 minutes each side. Move off of direct heat and allow to cook for additional 15 to 20 minutes (until approx 150 degrees). Brush bone side of chicken with glaze and move over hot coals, bone side down. Brush glaze over skin side. Cook for another 10-15 minutes, turning and brushing with glaze on all sides until the chicken is 160 degrees. Remove to platter, tent with foil and let rest for five minutes. Serve with reserved glaze.

NOTE: Remaining chilies can be frozen in ice cube trays (one chili and sauce per cube), remove and add to a zip lock bag to be used later. Search Chipotle in the search box below and you’ll find several recipes using them.

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Friday Recipe Exchange: Grilled Herb Steak Tacos

DSC_6746 [1600x1060]

I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.

For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.

On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).

Earlier in the week, an excellent and creamy, sharp goat cheese was the center piece of my Stuffed Burgers (recipe here) for dinner. So easy to make and full of juicy flavor.

The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.

For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.

With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?

Now for the featured recipe:

Grilled Herbed Steak for Tacos or Burritos

Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.

Herb Paste

  • 1/2 cup packed fresh cilantro leaves*
  • 3 tsp crushed garlic
  • 3 green onions
  • 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1 tbsp fresh limejuice

Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.

Steak

  • 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
  • 1-1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.

To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.

*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.

That’s if for this week, have a terrific weekend – TaMara

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Friday Recipe Exchange: Grilling Up Some Chicken

BBQ Thighs Final2A few years ago, I picked 5 gallons of crab apples and made up a large batch of apple butter. It made a LOT of butter. I gave it away, I tucked some away, I kept a jar open in the frig for toast. It lasted forever, so I was always looking for different things to do with it (btw, was a great addition to pumpkin pie).

I thought it might be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started.  A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce. Alas, all my apple butter is gone and I don’t anticipate making it again (ever, not even if you paid me). Canning is not my thing. But the Farmer’s Market to the rescue for tonight’s featured recipe, where I found someone who likes to can and I was happy to pay.

In that fruity vein, I have two more fruit inspired grilled chicken recipes:

Cranberry Grilled Chicken, click here for the recipe, mustard gives it a bit of bite, but you can add cayenne or red pepper flakes to kick it up a bit more.

Can’t go wrong with citrus and chicken, here’s a marinade that is a notch above traditional lemon chicken, Sunrise Chicken (click here).

JeffreyW puts his smoker to work on Smoked Chicken, pictured below and directions here.

DSC_4338 (1600x1060)

One of my favorite grilled sides (besides grilled corn) is Sweet Peppers and Potatoes, recipe here.

What’s cooking in your backyard this weekend? If you grill, what’s your preference – coals, wood pellets, or gas?

For the pet lovers, a quick Bixby update here.

Bixby paw 7 4

For tonight’s featured recipe, you can make it is as spicy or mild as you like by adjusting the number of peppers you add. Bone-in, skin on thighs would work best, but you can easily switch out leg quarters or bone-in, skin on breasts.

Chipolte-Apple Butter Barbecue Chicken

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

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  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic,  salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

That’s it for this week. I’m working on a couple of breakfast pizzas (inspired by a restaurant review I stumble upon) so those might make an appearance in the next week or so. Until then, have a great weekend – TaMara

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Grilled Sweet Peppers & Potatoes

Grilled Potatoes and Peppers3

From May 2012. Updated with photo.

I know I promised to start a series on basic cooking techniques this week, but as I will explain later in the summer, my work situation is changing rapidly so this week has been consumed with those changes. Thursday’s recipe exchange ingredient is going to be potatoes, so I’m getting the ball rolling tonight with foil wrapped grilled potatoes and sweet peppers. Absolutely one of my favorite grilled vegetable recipes.  Yummy. Now I’m going to have to go make some.

Grilled Sweet Peppers & Potatoes:

  • 1 sweet red pepper
  • 1 green pepper
  • 1 small yellow onion (opt. Vidalia or Walla Walla sweets if they’re in season)
  • 4 lg. red potatoes (peeling opt)
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • salt & pepper
  • foil

Seed peppers.  Slice peppers & onions into thin rings.  Slice potatoes into thin slices.  Tear 4 sheets of foil, large enough to hold ¼ of all ingredients and fold over.  Add ¼ of peppers, onions & potatoes to each sheet of foil.  Mix together vinegar, oil, salt & pepper, then drizzle over each serving.  Fold and seal foil.  Grill over medium heat (not directly over flame) for 20-30 minutes until potatoes are tender, flipping halfway through.

Dinner Menu: Stuffed Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

Thought it was time for some end-of-summer burgers. I make these all the time because they really are easy and a great way to have a cheese burger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums or peaches and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

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Tidbits

DSC_8890 (1600x1060)Don’t try to do this at home!  We browsed around at the local Amish run store the other day and finally picked up a squeeze tube of pie filling after seeing them there every time we went.  They have several different flavors, we took home the cherry:DSC_8933 (1600x1060)There are little chips of fruit in there but nothing the size of a whole or even half cherry.  There are 2 lbs. of it in the tube, not sure what the volume is but I think it’s plenty for at least one 9″ pie.  We didn’t buy it for that, though, because the squeezable nature of it is perfect for fried pies.  Alas, we discovered that those prepared crusts from the store are just not very good for that.  They tasted good but they were so fragile they were impossible to hold without coming apart.  Looks like it’ll be back to Mrs J’s Famous Fried Pies crust recipe to use up the remainder.Screenshot (5) (1600x1060)Yay me!  Alas, the thrill of turning over another million views is tempered somewhat by a new method for counting that Flickr.com is using.  I’m not sure what the new scheme is but it has drawn much comment from the user community.DSC_8864 (1600x1060)Hard to beat a nice ribeye.  Grilled sweet corn is another one of those things that we’ve been doing that is relatively new for us.  Mostly we just boiled it.  I’ve always buttered and salted mine but I’ve been going with other seasonings lately.  Old Bay is very good on it, tonight I used some of Olde Thomson’s tex-mex blend of seasonings.DSC_4841 (1600x1060)Mrs J spotted this fellow on her Coleus, down in the shade of a crabapple tree.  I scrambled down there with the camera and got a few decent pictures.  Mantises are one of my favorite insects.  They don’t show much fear of the camera but you can make them pay some attention:DSC_4842 (1600x1060)

Fun With Food

DSC_8879 (1600x1060)Because I’m really only nine years old.

Dinner Menu: Grilled Rosemary Steak with Grilled Sweet Peppers and Potatoes

Grilled Potatoes and Peppers3

Rounding up a grilling menu for tonight. I love getting one of each of the sweet peppers when they are on sale and using them with the potatoes and onions. I find the red potatoes grill best, but you can also use russets or golds.  The horseradish and rosemary adds a nice flavor to the lean sirloin.

It’s stormy again tonight, for  more days than I can count. Some areas are getting damaging winds and lots of hail, but we’ve been lucky with just thunder, lightening and nice rains. It cools off the night and makes for pleasant sleeping, so I am grateful. Most nights there is still time to sneak in some grilling before it hits hard.

On the board tonight:

  1. Rosemary Steak
  2. Grilled Sweet Peppers and Potatoes
  3. Spinach/Orange Salad w/Balsamic Vinaigrette
  4. Apples

 
But wait, there’s more! Click to read

Friday Dinner Exchange: Holiday Weekend Grilling

Stuffed Burger Uncut Snap

I have a four day weekend and most of it is supposed to be wild and windy weather, so  grilling will most likely have to wait. But that doesn’t mean you can’t have  grilling recipes. These all seem to be favorites based on comments, views and requests.

First up, the basics of grilling a good steak are here.

Next is one of my most requested recipes in the summer, Steak with Coffee Rub (click here). There is an entire dinner menu and shopping list at the link.

There are nine different hamburger recipes here, including Stuffed Burgers (pictured above) and veggie Black Bean Cheddar Burgers.

And finally, a few grilled chicken recipes, including Sunrise Chicken and Fruit Juice Marinated Chicken are at this link.

What’s on your menu for the weekend? Staying home or hitting the road? What are some of your favorite grilling recipes? Hit the comments and share. Be safe this holiday weekend, and don’t forget to thank a vet.

Tonight’s featured recipe is one of my favorites, because, well, blueberries!

Grilled Sirloin with Spicy Blueberry Sauce

  •  2 cups frozen wild blueberries (unsweetened)
  • 1/4 cup sugar + 1 tbsp
  • 2 tsp white wine vinegar
  • 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
  • pinch of chili powder
  • 1 lb Sirloin, cut into 4 pieces
  • Salt and fresh ground pepper to taste

Saucepan and small bowl

Run still frozen blueberries through a food processor until finely chopped.  Add all ingredients to a small saucepan on low heat until the blueberries melt and give you enough water to bring to a boil without scorching.  Boil for 1 minute or so, stirring constantly until liquid is reduced by half.  Let simmer on low, stirring occasionally, while you prepare the rest of dinner.

Broil or grill sirloin until cooked according to your preference, if you can, sear the outside so it’s really crispy on the outside.  It works well if you coat the steak with lots of ground pepper on the outside as well.  Once the sirloin is done, place two tablespoons of blueberry sauce on the plate, place steak on the sauce then top with more sauce.  Place remaining sauce in a small bowl and serve with meal.  Goes great with garlic mashed potatoes and sautéed zucchini.

That’s it for this week. If you missed it, I did post the Blueberry Upside Down Cake photos and recipe here. Later this weekend, I will finally have my gadget review for my robot “butler”.  Have a great holiday weekend – TaMara

 

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