Category Archives: Grilling
I’ve been wanting one for a while. This week seemed like a good time (why, how would you celebrate your new book?).
It was easy to put together and a breeze to operate. It is electric and uses wood pellets. It has a flame feature so when you want to sear that steak, you can do so easily. It has temperature settings and a great meat probe.
I’m not sure Bixby approves. He’s suspicious of anything bigger than him.
I’ve grilled chicken, hot dogs and Italian sausage. Tomorrow I’m having a get together and I’m doing Chicken Kebabs.
Looking forward to a lot of summer grilling and I might even try to smoke a brisket.
I’m going to have a house-full all next week and then I’ll be on the road for a while, but I’ll have my computer with me, so I’ll try and do a few posts. I’m sure there will be a lot of good food. I’m wanting to try and create a strawberry-lemonade cake.
I caught Ollie posing with Garden Cat, seems he was jealous of Ginger Boy getting all the pretty kitty accolades.I’m sure he was also interested in the occasional hummer. Things are slow on the humminbird front. I fear that the numbers may be down again this year. They always enter a lull in feeder activity at this time, anyway.The first pepper! Yay! Lots of blossoms and little pepper nubs on the other plants, too. This one is an Anaheim.We finally spotted a bird with a peanut. Because of the way the camera is programmed we rarely see such. The peanuts just disappear from one picture to the next, as if by magic.I took a notion to bread and fry boneless, skinless, chicken thighs. Soak them in buttermilk, dredge in flour, and then rest them until the flour has soaked up all the buttermilk. It didn’t take long to fry them in 350° canola oil. The red potatoes were boiled with the skins on, and then mashed with sour cream and butter. The tomatoes are in a vinaigrette with crumbled feta.Post needz moar Homer kitteh! Also moar Gabe! Homer likes dogs and disdains other cats. The other cats in the household return the same.We have a lot of canned tomato soup from last year. Fortunate, because we love tomato soup. Especially with grilled cheese. This year we have a few tomato plants out back, mostly for BLT sammiches but there may be enough to can some.I set up the grill for the holiday, just hamburgers today. We needed some buns so I baked a few.I’ve been putting together some odds and ends of the green striped china. The round plates are “new old stock”, as are those cute little bowls. I have some more stuff ordered from an Etsy shop, and Ebay has provided a lot of it. They’re vintage pieces made for the classic diners and restaurants from the ’50s. The green stripes are a pattern known as “Niagara” We grilled some sweet corn, I dusted these buttered ears with grated Parmesan, the kind that sells in the plastic shaker canisters. It is a nod to the classic Mexican elote. It was pretty good but nothing like the real thing.
I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.
Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.
Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).
Curried Turkey Burgers
- 1 lb ground turkey
- 3 tbsp plain yogurt
- 1 tsp ground curry
- 1/8 tsp ground cumin
- ½ tsp salt
- 3 green onions, chopped
- 4 pita breads
In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.
It’s still raining here so we can extend our guilt free stay-at-homing for another day. I bet the grass will really pop when the sun comes back out.The hummer battalion is not quite at full strength but they do hit the feeders hard on these rainy days. I suppose they need more fuel when it’s cooler out.Here’s another kitteh!They’re calling him Mr Wiggles. He’s 6-8 weeks old and is ready for adoption. He looks a little nervous but now that he has joined the rest of the kittens in the kitteh room he will settle down. He’s just coming off of a week in an isolation room prior to neutering. [edit: Mrs J tells me it’s Ms Wiggles:)]
Bixby turned two on Thursday and I felt that justified a Bixby Diaries post. So for the pet lovers, you’ll find lots of new and old photos, plus video of the Beast here. For the rest of you, it’s a grilling themed recipe exchange.
First up, Grilled Chicken and Papaya, recipe here. I noticed in the stores that mangoes were plentiful, and I can’t imagine why you couldn’t substitute – I would add a dash of lime to it all with mangoes.
Speaking of mangoes and papayas, how about Grilled Fish with Mango and Papaya Salsa, recipe here.
A couple of nice sides to round things out. But don’t think you need a recipe, fresh veggies from the garden, tossed in olive oil and grilled in a grilling basket can’t be beat.
Grilled Vegetable Salad, click here, can be a meal in itself or a hearty side.
Greek Grilled Potatoes, recipe here, are a nice, tangy change from regular potato packets.
What’s on the menu this weekend? Anything special planned for Father’s Day? What’s your favorite food to take out of the kitchen and make on the grill?
Tonight, I combined two favorite recipes. I love the pinwheels because they are so showy (and tasty). I thought it would be a great recipe for Father’s Day weekend. Then I ran across my spicy sauce and thought, yum, that would work. If you don’t want spicy, here is the original Pinwheel Recipe. And if you don’t want pinwheels, here is the original Spicy Grilled Flank Steak recipe. I got you covered.
Grilled Spicy Flank Steak Pinwheels
- 1 tbsp chili garlic paste
- 1 tbsp lemon zest
- 1 tbsp ground ginger
- 2 tsp crushed garlic
- 1 tbsp olive oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- ½ cup orange juice
- 1 lb flank steak
- 8 oz sliced provolone cheese
- 1 bunch washed and dried spinach leaves
- 8 wooden skewers
- olive oil
You can ask the butcher to butterfly your flank steak, which is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.
Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it thin.
Keeping it flat, place into a ziplock bag, add marinade and coat completely on both sides. Marinate flat in refrigerator 1 hour. Remove from marinade and assemble.
Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.
Next layer the provolone cheese slices, two to three slices thick, over the meat.
Now it’s time to roll. Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.
Heat grill and oil grates well – alternately you can cook in a cast iron skillet (heat 1/2 to 1 tbsp of oil in it) on the grill. If using a gas grill – heat one side to high for searing, turn the other side to about medium to finish cooking. For coals – place coals toward center of the grill, leaving the edges cool for finishing cooking.
Add pinwheels to the grill, flat side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute. The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.
After the second side is done, move steaks off of high heat to the cooler grates and let the steak finish for about 10 to 15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.
Remove to a plate, cover with foil and let rest 10 minutes, so the cheese isn’t molten lava.
My steak made 4 large pinwheels.
That’s it for this week. I don’t know how many recipe exchanges I’ll have in me while I’m packing, but stay tuned. Have a great weekend! – TaMara
This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter
I’m thinking I’ll focus on grilling recipes this week. Start with something a bit different with some exotic flavors. Serve over rice or couscous and add some grilled vegetables for a quick and easy dinner.
Grilled Chicken & Papaya
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 4 boneless chicken breasts
- 8 button mushrooms, washed
- 1 onion, cut into 8 wedges
- 1 green pepper, cut into 8 pieces
- 1 papaya, peeled, seeded & cut into 8 chunks
- 4 large metal skewers (if you use wooden, remember to soak them first)
Heat oil in skillet, add curry powder and stir for 30 seconds, remove from heat & add lemon juice, water, salt & pepper. Cut each breast into 4 to 6 cubes. Thread on skewers: (suggested) mushroom, chicken, onion, pepper, chicken, papaya, chicken, pepper, onion, chicken, papaya, mushroom. Brush curry mixture on all sides of the kabobs. Grill for 10-15 minutes, turning frequently and basting with curry mixture.
Baby Back Ribs with Citrus Glaze
- 4 to 6 slabs baby back ribs, about 10 – 12 ribs per slab
- Chinese five spice powder
- Fresh ground pepper
Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool (or if you prefer, you can broil them, 5 minutes per side).
Preheat the oven (or grill) to 325 degrees. Wrap the ribs in foil, tightly, and then wrap in another layer of foil, place on a baking sheet or directly on grill, and bake for 2 hours. Remove the ribs from the oven and allow to cool while still wrapped.
Prior to serving, spoon the Citrus Glaze (see recipe below) over the ribs, liberally coating both sides. Serve with remaining glaze.
4 – 6 servings
- 12 oz orange juice concentrate, not diluted
- 1 cup apple cider vinegar
- 1/2 of a 7-ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped (more or less depending on the heat you desire)
- 1/2 cup soy sauce
- 1 cup sugar
In saucepan combine ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to half and coats the back of a spoon, about 20 minutes. Careful, you’ll have to stir frequently and watch to make sure it does not boil over or burn.
Grilled potatoes and peppers above can be found here
These are so easy to make, one of my most requested and clean up is a breeze:
- 4 large potatoes
- 1 medium onion, sliced
- 1 tsp crushed garlic
- 1 to 2 tbsp butter
- parsley or chives
- salt & pepper
Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.
This is a great recipe to grill (or bake) – the tangy yogurt marinade keeps chicken moist and creates a flavorful outer coating that zings. Serve with couscous and citrus chunks for a winter break.
Yogurt Dill Chicken:
2 cups plain yogurt
1 tbsp Dijon mustard
2 tsp dry dill, crushed
½ tsp thyme
4 boneless chicken breasts, pounded*
large shallow covered dish, broiler or grill
Mix together yogurt, mustard, dill, thyme. Place pounded chicken in dish, spoon yogurt mixture over, cover and let marinate for at least 1 hour or overnight. Grill or broil for 10-15 minutes each side, until fully cooked at center. If you’re broiling, place rack one level from the top most setting.
*The easiest way to pound chicken is to wrap in plastic wrap and pound with the smooth side of a meat mallet. Keeps meat from splattering.