Category Archives: Grilling
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.
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.
- 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
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
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.
A 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.
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.
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
- 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