category_2_x_recipe.id,category_2.id,category_2.ts,category_2.title,category_1.id,category_1.ts,category_1.title,recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield
1,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1,"2017-09-25 02:40:51","Slow and Low Country Ribs","4 country ribs, about 3 pounds Kosher salt Vegetable oil The barbecue sauce of your choice",,"1 Cut and salt the ribs: Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they'll be easier to handle. Coat the ribs in oil and then salt them well. Much of the fat will render away in cooking, leaving a crispy-salty-fatty bit you will be fighting over with your friends. 2 Slow cook the ribs for 90 min to start: To cook the ribs, you have several choices. You can bake them in a 250°F oven (line a baking pan with foil and cover the pan). You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke. No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce – we like the sweet-spicy Dr. Pepper BBQ sauce for this, but you could also use a South Carolina mustard-based barbecue sauce, a Bourbon BBQ sauce, or a traditional Kansas City-style sauce. 3 Then, every 30 minutes or so, turn your ribs and paint them again with the sauce. How long to cook? Depends on how hot your fire is. At least 3 hours. Maybe as many as 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time. 4 Move to hot side of grill or broil: When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler. Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette. Serve with coleslaw, potato salad, deviled eggs or whatever you’d like. Oh, and napkins. Lots of napkins.","When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious. That’s the downside: You can’t do a fast country rib. The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people. The best way to cook country ribs is over a wood fire, but you can cook them on a charcoal or gas grill, or even in the oven. Just repeat after me: Slow and low.. slow and low… You’ll want to sauce these ribs with something. It can be as simple as cider vinegar, or you could use your favorite barbecue sauce. We chose to use a sweet and spicy Dr. Pepper BBQ sauce.","Hank Shaw","August 29, 2017","Pork country ribs, cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice!","Elise Bauer","Pork country ribs, cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice!","10 minutes","3 hours, 30 minutes","Serves 6-8"
2,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2,"2017-09-25 02:40:58","Spatchcocked Grilled Chicken with Orange and Ginger","For the chicken: 1 (4-pound) chicken Salt and pepper, to taste Oil, for the grill  For the marinade: 1 orange, zest and juice (about 1/2 tablespoon zest and 1/3 cup juice) 1 lemon, juiced (about 2 tablespoons) 3 tablespoons finely chopped fresh ginger 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander) 2 teaspoons paprika 1/4 teaspoon salt Special equipment: Kitchen shearsCharcoal grill or gas grill","Ask your butcher to spatchcock the chicken for you, or do it yourself following the directions in Step 1 of the recipe.","1 Spatchcock the chicken (if not already spatchcocked at the butcher): With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like. Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish. 2 Make the marinade: In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade. 3 Prepare a gas or charcoal grill: If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. 4 Grill the chicken: Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes. Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast. (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.) 5 Crisp the skin: Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp. 6 Let the chicken rest: Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.","This chicken with a funny name (“spatchcocked”?!) is a boon for grillers. Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique. The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from). The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces! You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone. Once you get the hang of it, it’s very easy! If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long. Also, leave the chicken in the orange ginger marinade for as long as you can — at least two hours or overnight. This guarantees a juicy, flavorful bird Need some more help to spatchcock your own chicken? Check out our video: How to Spatchcock (Butterfly) a Chicken!","Sally Vargas","August 5, 2017","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","Sally Vargas","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","10 minutes","45 minutes","4 to 6 servings"
3,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,3,"2017-09-25 02:40:59","Grilled Fish Tacos with Strawberry Pineapple Salsa","For the salsa (makes 2 1/2 cups salsa): 1 cup finely diced strawberries 1 cup finely diced pineapple 1/2 cup finely diced red onion 1 clove minced garlic 1 cup roughly chopped cilantro, loosely packed 1 small red chili, diced (optional) 1 lime, juiced (about 1 1/2 tablespoons juice) 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar (optional if the salsa is tart) For the tacos: 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon) 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon smoked paprika Heavy pinch of cayenne (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil Grapeseed or other high heat oil for grill 12 small (4- to 6-inch) corn tortillas To serve: Shredded red cabbage Sliced radishes Avocado Sour Cream Lime wedges Cilantro","Any leftover salsa will keep for several days and can be served with chips or mixed into salads.","1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days. Taste and add sugar or additional seasonings to taste when ready to serve. 2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking. 3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up. 4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy. 5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid. Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest. 6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften. 7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.","I love tacos, but if you ask for my favorite, it’s got to be tacos made with grilled fish. The recipe I’m sharing today is one of my favorite versions. It has a bright strawberry and pineapple salsa that truly makes it taste of summer! I like to use sea bass for the fish in my tacos, but these are also fantastic with swordfish, halibut, or any other firm, hearty fish. The salsa is made with pineapple and bright, juicy summer strawberries. If strawberries aren’t in season where you live, you can use blackberries, peaches, or even kiwi. (If the salsa is ends up being too tart, try adding up to 1/2 teaspoon sugar.) Fish tacos are delicious on both corn and flour tortillas, but I almost always opt for corn because I love the taste and texture they add. I also tried these out with paleo tortillas and with lettuce wraps. Both tasted great! I like to preheat the grill while I’m making my salsa and prepping the fish. Fish tacos are best eaten as soon as they’re made.","Sabrina Modelle","July 15, 2017","Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.","Sabrina Modelle","Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.","30 minutes","10 minutes","Serves 4 to 6"
4,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,4,"2017-09-25 02:52:52","Grilled Sausage and Mushroom Bowls","For the grain bowls: 1 cup uncooked millet or other favorite grain (or 4 cups cooked grains) 1/2 cup chimichurri, pesto, or other favorite flavorful sauce For the grilled sausages and vegetables: 1 pound cremini or baby bella mushrooms 2 heads romaine lettuce 1 bunch green onions 2 1/2 tablespoons olive oil 4 chicken or pork sausages, any favorite kind Salt and pepper","Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.","1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe. The grains can be cooked several days in advance. Reheat before serving. 2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort. 3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill. Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!). In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside. 4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill. Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.) Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized. Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables. 5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side. Transfer to a serving platter. 6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.","I get so excited when grilling season arrives because it means easy dinners and easy cleanup! These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company! For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce. Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill. If you haven’t tried it before, you’re in for a treat. I served my grilled sausages and veggies on top of cooked millet, which is one of my favorite grains. We don’t eat a ton of millet in the US, but it is a staple food in India, Nepal, Mali, Niger, and other semi-arid hot climates around the world. Cooked millet tastes nutty and earthy with a hint of sweetness. It is naturally gluten-free and cooks up quickly due to its small size. You can find it near the rice and other grains at well-stocked grocery stores like Whole Foods, or you can order it online. You should give millet a try if you’ve never had it before! This said, quinoa, brown rice, or oat groats would also be great here. I recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an extra step, but the sauce really helps the whole dish come together. I used a combination of mint, dill, parsley, and chives in my chimichurri.","Sabrina Modelle","July 8, 2017","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","Sabrina Modelle","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","15 minutes","20 minutes","4 servings"
5,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,5,"2017-09-25 02:52:58","Memphis-Style Pork Ribs","1/4 cup sweet paprika 1/2 cup brown sugar 1 Tbsp black pepper 1 Tbsp garlic powder 2 teaspoons cumin 2 teaspoons salt 2 teaspoons cayenne 1 teaspoon dry mustard 1/2 teaspoon celery seed 1/2 teaspoon dried oregano 2 St. Louis-cut or spare rib racks","Try to get St. Louis-cut ribs for this recipe, not baby back ribs. Regular spare ribs are fine, too.","1 Make the dry rub, rub all over ribs: Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight. 2 Grill over low, indirect heat initially for one hour: Get your grill or smoker going. You want pretty low heat, about 200-220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for an hour. 3 Every hour or so after that, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: The fat in the ribs will do the basting for you. Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4-8 hours.","There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world. What goes into a Memphis rib rub is up to you, but most recipes rely on paprika, brown sugar, black pepper, cayenne, garlic and onion powder. All sorts of other ingredients find their way into everyone’s “secret recipe,” but the most common are cumin, dry mustard, celery salt or celery seed, dried oregano or rosemary, chili powder, ginger, allspice or even white pepper. Serious pit masters spend years perfecting the exact ratio of spices for their own personal styles. Cooking these ribs is simple: Rub the spice mix all over the ribs and cook them slowly over low heat until they’re done. Sounds easy, right? It is, sorta. We prefer to let the spice mix sit on the ribs overnight before we cook them, but you don’t have to. We also prefer to cook our ribs over a hardwood fire, but you can use charcoal or even a gas grill if you need to. Just don’t use an oven. In all cases, cook the ribs away from the heat source. If you use a grill, have the fire going slowly on one side of the grill and cook the ribs on the other side. Again, slow is good. I’ve cooked ribs for 12 hours before, and I’ve never had good ribs cooked less than 3 hours. Use our rib rub as a guide, and play with it to your own taste. What are your favorite ingredients in your barbecue rubs? Updated from the recipe archive, first published 2011","Hank Shaw","June 28, 2017","Memphis-style dry rubbed pork ribs barbecued slowly to perfection!","Elise Bauer","Memphis-style dry rubbed pork ribs barbecued slowly to perfection!","10 minutes","5 hours","Serves 4"
6,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,6,"2017-09-25 02:53:02","Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)","For the chicken: Finely grated zest of 1 lemon 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon dried oregano 1 clove garlic, finely chopped Salt and pepper, to taste 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper) 1/3 cup olive oil 1 pound boneless, skinless breasts, cut into 3/4-inch cubes For the yogurt sauce: 1 cup plain yogurt, any variety 2 tablespoons tahini 3 to 4 teaspoons lemon juice (from half a lemon) Salt and pepper, to taste To serve: 4 (6-inch) pita breads (leave whole; do not split) 12 cherry tomatoes, halved 1 Persian cucumber, thinly sliced 1/4 small red onion, thinly sliced 1 cup packed arugula Leaves from 3 to 4 sprigs of mint Special equipment: Bamboo or metal skewers (if cooking on a grill) Cast-iron grill pan (if cooking indoors)","Look for Maras, or Marash, pepper at Middle Eastern groceries and specialty markets. If you can't find it, substitute paprika with a few good pinches of cayenne pepper for some heat. Tahini is a condiment made from ground sesame seeds and can be found in most grocery stores near the nut butters, or with other Middle Eastern ingredients. Leftover yogurt sauce can be used as a dip for raw vegetables, thinned with oil to make a salad dressing, or as a spread for burgers and sandwiches.","1 Make the chicken marinade: In a medium bowl whisk, combine the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Gradually whisk in the olive oil. 2 Marinate the chicken: Scoop out and set aside 1/4 cup of the marinade to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes, or for up to 2 hours. (Longer is better if you have time!) 3 Make the yogurt sauce: In a small bowl, whisk the tahini and yogurt together until smooth. Stir in 3 teaspoons of lemon juice, salt and pepper. Taste and add more lemon juice, salt, or pepper as needed. 4 If cooking on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers). 5 Cook the chicken: To cook the chicken on a grill: Light a charcoal grill or turn a gas grill to medium-high. Oil the grates before grilling. Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating. Grill, turning occasionally, for 3 to 4 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside.  To cook the chicken on the stovetop: Set a cast iron grill pan over medium-high heat and heat until hot. A flick of water should sizzle instantly on contact. Turn on a vent fan or open a window; the chicken will be smoky. Add a teaspoon of oil to the grill pan and swirl to coat. Working in batches if necessary, lay the chicken pieces on the hot grill pan and cook, turning often with tongs, for 4 to 6 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside. 6 Warm the pita bread: On the hot grill pan or on the outdoor grill, warm the pita bread for a minute or two, turning once, until slightly puffed and warm to the touch. 7 Assemble the souvlaki sandwiches: Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste. Top each with a quarter of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint. Drizzle with a few spoonfuls the reserved marinade and serve.","Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper! Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor. This is a deep red pepper from Turkey with a medium, balanced heat that lingers. It’s a favorite of mine. I’m lucky to live in a neighborhood with several Middle Eastern markets, where spices like Maras pepper are easy to find. You can also sometimes find it at specialty markets or at online sellers. If you happen to come across Maras pepper, give it a try! But if you can’t find it, just subsitute paprika with a few good pinches of cayenne pepper to give the marinade a hint of heat. I’ve given instructions for both inside cooking and outdoor grilling. The day I made these was cold and rainy, so I made everything on the stovetop in a grill pan I keep for occasions like this. Turn the heat up high and you’ll still get great grill marks! Grilled or griddled, this meal always brings back memories of blue skies, the sea, and carefree Greek vacations. This is going to be on the menu all summer long.","Sally Vargas","June 17, 2017","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","Sally Vargas","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","20 minutes","10 minutes","4 servings"
7,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,7,"2017-09-25 02:53:03","Grilled Marinated Flank Steak","Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak","My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.","1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight. 2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second. 3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak. Otherwise use a good meat thermometer (I recommend a thermapen.)  Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. 4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes. 5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do. If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.","Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat. Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well. For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? or grilling trick for flank steak? If so, please let us know in the comments.","Elise Bauer","June 8, 2017","Grilled Marinated Flank Steak is a melt in your mouth delicious! The marinade of soy sauce, honey and garlic does the trick for this cut of meat.","Elise Bauer","Grilled Marinated Flank Steak is a melt in your mouth delicious! The marinade of soy sauce, honey and garlic does the trick for this cut of meat.","10 minutes","20 minutes","Serves 6"
8,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,8,"2017-09-25 02:53:04","Spicy Grilled Chicken Tacos","For the chicken: 2 tablespoons ancho chili powder 1 teaspoon dried oregano 1 teaspoon dried cumin 1 teaspoon sugar 1/2 teaspoon salt 1 clove garlic, finely chopped 1 tablespoon finely grated orange zest 3 tablespoons fresh-squeezed orange juice 2 tablespoons olive oil 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds) To serve: 8 small corn tortillas 3 cups packed baby arugula (3 ounces) 2 medium ripe avocados, sliced 4 radishes, thinly sliced 1/2 pint cherry tomatoes, halved 1/4 red onion, thinly sliced Roughly chopped cilantro 1/2 cup sour cream thinned with 1/4 cup milk 1 lime, cut into wedges","Look for ancho chile powder with the Mexican ingredients at your grocery store, on buy it online. (If you can't find ancho chili powder, you replace the ancho chili, the oregano, and the cumin with 2 1/2 tablespoons regular chili powder, though the flavor won't be quite the same.)","1 Prepare a gas or charcoal grill for medium-high, direct heat. 2 Make the marinade and coat the chicken: In a large bowl, stir together the chili powder, oregano, cumin, sugar, salt, garlic and orange zest. Stir in the orange juice and olive oil to make a loose paste. Add the chicken to the bowl and toss to coat all over. Set aside to marinate while the grill heats and you prepare the rest of the toppings. 3 Grill the chicken: Grill the chicken for 3 to 4 minutes per side, or until a thermometer inserted into the thickest part of the meat registers 165F. Transfer to a plate and rest for 5 minutes. 4 Warm the tortillas: Place each tortilla on the grill or on a hot, dry skillet over medium-high heat. As soon as you see pockets of the air start to puff up in the tortilla, turn it with tongs and heat for a few seconds on the other side. Wrap warmed tortillas in a tea towel to keep them warm until serving. 5 Assemble the tacos: Slice the chicken into strips. On each tortilla, place a small handful of arugula. Top with chicken slices, sliced avocado, radishes, tomatoes, and onion slices. Drizzle with the thinned sour cream. Serve with lime wedges.","We have a family motto and it is this: Everything goes better in a tortilla. Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house. Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack! First, I marinate the chicken briefly in a spicy paste of ancho chile powder, oregano, cumin, and sweet orange juice while the grill is heating. You can also use this time to prepare the taco toppings. Grill the chicken, then let it rest while you warm the tortillas. Now you are ready to assemble the tacos and dig in. The whole meal comes together in about 30 minutes! The ancho chiles I use in the marinade are named for their wide shape. They are large, have a deep reddish brown color when dried, and are mild in flavor with just a hint of heat. You can find ancho chile powder at any markets that sell Mexican ingredients, or online. I like to put all the toppings in little bowls on a big platter at the center of the table: avocados, radishes, tomatoes, red onions, wedges of lime, and a sour cream sauce. I add arugula, as well – this green isn’t traditional for tacos, but we always seem to have some in the fridge and I think it adds a nice green crunch to the tacos. Everyone can grab a warm tortilla from the pile and make their own tacos just they way they like them. You could also easily double or even triple this recipe for a larger party. A taco and a cold beer on a warm day? Now that’s living!","Sally Vargas","May 22, 2017","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","Sally Vargas","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","20 minutes","15 minutes","4 to 6 servings"
9,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,9,"2017-09-25 02:53:09","Greek Lamb Burgers with Tzatziki Sauce","For the tzatziki: 1 English cucumber, thinly sliced 1/2 teaspoon salt, plus more to taste 2 cups plain Greek yogurt (full fat is best here) 1/3 cup lightly packed chopped fresh herbs (I used a equal amounts of mint, parsley, and dill) 1 tablespoon white wine vinegar 3 cloves chopped garlic For the lamb burgers: 1 tablespoon dried onion granules 1 tablespoon dried garlic granules or powder 1/4 teaspoon dried lemon peel, optional 1/8 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds ground lamb (or a combination of beef and lamb) 4 burger buns To serve: Sliced tomatoes Lettuce Crumbled feta Red onion Tzatziki sauce","Recipe can be doubled or tripled to serve larger crowds. Look for dried lemon peel in the spice section of your grocery store, or order it online. Skip it if you can’t easily find it. You will likely have some leftover tzatziki sauce after making this recipe. It will keep refrigerated for about a week, and it can be used on sandwiches or as a dip with pita chips","1 Make the tzatziki (up to 3 days ahead): Salt the cucumber slices with about 1/2 teaspoon salt and place in a sieve over a bowl to drain. Refrigerate for 1 hour or up to 24 hours, occasionally turning cucumbers. (If you need to prepare the tzatziki right away, salt the cucumbers for just 10 minutes, then squeeze out excess moisture with a clean tea towel.) In a large bowl, mix cucumbers, yogurt, herbs, vinegar, and garlic. Stir to combine. Taste and season with salt if needed. 2 Whisk together all spices for the burgers in a small bowl and set aside. 3 Shape the lamb burgers: Sprinkle the ground lamb with 2 teaspoons of the spice mix and gently work it into the meat with your finger tips or a spatula; try not to over-mix the meat or compact it too much as you work in the spices. Turn the seasoned meat out on a work surface and form into four (6 ounce) patties. Press a shallow dimple in the center of each patty to help the patties cook evenly and prevent them from forming domes in the middle. 4 Season and rest the burgers: Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature. 5 Meanwhile, prepare your grill: If you have a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes. 6 Grill the burgers: When your grill is ready, lightly brush the grates with oil. Add the burgers and close the grill. Cook the burgers to your desired doneness, flipping halfway through cooking. (Cook 3 to 4 minutes on each side for medium rare.) 7 Finish and serve: Rest your lamb burgers for 3 minutes while you toast the buns. Then serve immediately with tzatziki sauce and other toppings.","Up your burger game and be the hero of your next barbecue with Greek lamb burgers and homemade tzatziki! I season these lamb burgers with some of Greece’s most-loved flavors – like garlic, dried lemon peel, and oregano – before grilling them up and serving them on toasted buns. I like to set out a little buffet of Greek-inspired toppings near the grill for everyone to help themselves. Some of my favorites are fresh tomatoes, lettuce, feta, red onion, and of course, that tzatziki. You can make your tzatziki up to three days in advance. I like to pre-salt and drain my cucumbers for a few hours or as long as overnight. If you’re pressed for time, you can salt the cucumber, let it drain for just 10 minutes, and then use a tea towel to press out as much moisture as you can. If you’re wary of lamb because you find it too gamy and strong-tasting, I recommend trying lamb from New Zealand. It has a clean, grassy flavor and stays nice and juicy after cooking. And If you’re really unsure about lamb, you try mixing it with some ground beef — up to half of the total weight of the meat in this recipe. Lamb burgers may not be the most popular burger in the US, but this recipe might very well convince you that it should be!","Sabrina Modelle","May 15, 2017","Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.","Sabrina Modelle","Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.","1 hour","10 minutes","4 burgers"
10,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,10,"2017-09-25 02:53:16","Grilled Chicken Nachos","Nachos: 8 ounces tortilla chips 2 cups finely grated cheddar cheese 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this) 1/4 cup BBQ Sauce Sour Cream BBQ Sauce: 1/2 cup sour cream 1/4 cup BBQ Sauce Extras (all optional): 1 tomato, chopped 1/4 red onion, chopped 1 jalapeno, thinly sliced 1/2 bunch cilantro, chopped 1/2 avocado, chopped You'll need: 2 15x12-inch sheets of heavy duty aluminum foil",,"1 Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the grill is heating, prep the ingredients. 2 Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set aside. 3 Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside. 4 Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you have ""boats"". 5 Assemble nachos: Arrange a layer of tortilla chips over the bottom of the foil. It's okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese (reserve some to go on top of the chicken). Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese. 6 Grill: Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges. If your grill doesn't have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they'll still be great. 7 Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.","Why grill nachos? Why not? They’re perfect for tailgating, camping, or when it’s too hot to turn on the oven. And by the way, grilling nachos in a foil boat is the BEST way to make nachos. Seriously! Nachos are always at risk of getting limp and soggy. But when you have high direct heat blasting at the tortilla chips from the coals or flame underneath, it does a great job getting the chips crispy. Covering the grill will melt the cheese on top. Melted cheese on top, crispy chips below. Perfect. For a nacho sauce we are using sour cream mixed with BBQ sauce (easiest chip dip ever!). Drizzle it over the cheesy nachos and you don’t need queso. Enjoy the nachos as is, or dressed up with extras—chopped tomatoes, jalapeños, cilantro, avocado, red onions.","Elise Bauer",,"Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!","Elise Bauer","Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!","15 minutes","10 minutes","Serves 4-8"
11,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,11,"2017-09-25 02:53:24","Grilled Mexican Street Corn (Elotes)","6 to 8 medium ears sweet corn, husks removed 1/2 cup Mexican crema, or sour cream 1/2 cup mayonnaise 1/2 cup minced cilantro 1 clove garlic, minced 1/4 teaspoon ground chipotle pepper, to taste 2 teaspoons lime zest, from one lime 2 tablespoon lime juice, from one lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve","If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese for the cotija.","1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated. 2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside. 3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. 4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.","Please welcome my friend and fellow blogger Megan Keno from Country Cleaver who is sharing a recipe for one of my favorite things to eat—Mexican Street Corn! ~Elise Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce. There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here! When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob. If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now! And if cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.","Megan Keno",,"Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!","Megan Keno","Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!","10 minutes","10 minutes","6 to 8 servings"
12,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,12,"2017-09-25 02:53:27","Mozzarella Stuffed Sweet Mini Peppers","1 pound of sweet mini peppers (about a dozen) 1/4 pound (115 g) smoked mozzarella cheese, cut into 1/4-inch thick and 2 inch long batons 12 basil leaves (as many basil leaves as peppers) 2 teaspoons olive oil 2 teaspoons balsamic vinegar Salt to taste",,"1 Stuff mini peppers with smoked mozzarella and basil: Working one pepper at a time, place flat side down in a way that is most stable for the pepper. With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper. If there is a seed pod, scoop it out with a spoon. Stuff the pepper with a basil leaf wrapped mozzarella stick. When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings. 2 Cook on grill, in oven, or under broiler: Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F). If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes. If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes. Sprinkle with salt to taste. Let rest for a few minutes before serving.","Have you seen those bags of sweet mini peppers showing up in the markets recently? They’ve become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles. When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt and you have the easiest pepper side ever for grilled meat. The other day I had some leftover smoked mozzarella from a recipe and decided to stuff my favorite little peppers with it. As if these little peppers couldn’t get better. Wow! Think of this treat as an Italian take on jalapeno poppers. A little mozz, a basil leaf, a drizzling of olive oil and balsamic, all packaged in a cute sweet mini pepper. You can grill, bake, or broil (or even microwave, though you won’t get any browning). We’re using smoked Mozzarella because it is more flavorful than regular, but you can use either.","Elise Bauer",,"Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil","Elise Bauer","Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil","15 minutes","15 minutes","Makes 12 stuffed peppers"
13,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,13,"2017-09-25 02:53:32","Grilled Chicken with South Carolina-Style BBQ Sauce","For the BBQ sauce: 1 cup prepared yellow mustard 1/4 cup packed dark brown sugar 2 tablespoons apple cider vinegar 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon bottled hot sauce, plus more to taste For the chicken: 4 chicken thighs, bone-in with skin 4 drumsticks, bone-in with skin 1 tablespoon sea salt","To save some prep time, the BBQ sauce can be made ahead and kept refrigerated for up to two weeks.","1 Make barbecue sauce at least 30 minutes ahead of grilling: Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. (The sauce can bubble and spit, so use caution. To avoid burns, stir the sauce constantly to distribute heat.) Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool. Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. (Prepared sauce can also be made ahead and kept refrigerated for up to 2 weeks.) 2 Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Set in fridge while you prep grill. 3 Prepare a charcoal grill. When coals are gray and very hot, carefully move them to one side of the grill so that one side has hot, direct heat and the other side has indirect heat. (Alternatively, prepare a gas grill with two temperature zones for cooking.) 4 Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce. 5 Grill the chicken over high heat to sear: Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides. 6 Finish cooking the chicken over indirect heat: Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill. After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175 degrees F. (I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.) 7 Serve immediately with extra barbecue sauce.","Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I’m mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes and molasses. But when it comes to grilled chicken, nothing feels as perfect as the tang of a mustard-based South Carolina-style barbecue sauce. This recipe pairs zesty, mustard-based barbecue sauce with grilled chicken. The resulting dish has a hint of sweetness and spice, and every bite is wonderfully smoky with an ideal balance of piquant flavors. Keep in mind that grilling chicken slathered in sauce is a messy business. Be sure to begin with a clean grill grate and then scrub the hot grate with a wire brush after grilling, too. When preparing your grill, create two zones of heat for hot and indirect heat cooking. First, sear the chicken over hot coals, and then smoke it over indirect heat until cooked through.","Elizabeth Stark",,"Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","Elizabeth Stark","Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","30 minutes","25 minutes","Serves 4 to 6"
14,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,14,"2017-09-25 02:53:36","Korean Beef Skewers","For the steak: ¼ cup tamari or soy sauce ¼ cup mirin ¼ cup rice wine vinegar 2 tablespoons sesame oil 2 tablespoons gochujang or light miso 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too) Canola or other neutral oil To serve (optional): 2 tablespoons sesame seeds Cilantro or mint leaves Kimchi Extra gochujang Cooked rice, optional Nori (seaweed sheets), optional","These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side. If you can't find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own. It’s an indispensable condiment in our house!","1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined. 2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes. 3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two. 4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness. 5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang","These grilled Korean beef skewers are a little sweet, a little spicy from the gochujang (which is a Korean chili paste), and full of umami. The best part is that you can have them on the table in about a half hour. I’ll never forget the first time I ate Korean food. We were visiting my mom’s friend in Los Angeles and she took us out for Korean barbecue. My first taste of kimchi, banchan, and bulgogi and I was hooked. I live in California where great Korean food is not difficult to come upon, but in 2012 I learned I would have to be gluten free for the rest of my life. Instead of saying goodbye to my favorite foods, I set about learning to make them at home. Korean food was one of the first cuisines I tackled. I love serving these skewers with rice, kimchi, and some extra gochujang on the side. For a real treat, wrap everything up in a sheet of nori for a Korean taco, like in the photo below!","Sabrina Modelle",,"Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","Sabrina Modelle","Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","10 minutes","8 minutes","Serves 4 to 6"
15,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,15,"2017-09-25 02:53:42","Bacon-Wrapped Shrimp","1 pound (12-20 count), raw, peeled and deveined shrimp (tail on) 2 Tbsp olive oil Zest from 1 lime 2 Tbsp lime juice 1/2 teaspoon chipotle powder or chili powder (less or more to taste) 6-10 strips thin bacon, cut in half (half as many pieces of bacon as there are shrimp) Skewers (for grilling) or toothpicks (for oven) Optional brine: 4 cups water 1/4 cup kosher salt 1/4 cup sugar 1 cup ice","Figure 1 strip of bacon for every 2 shrimp. Shrimp cook so quickly that to help keep them from drying out whether grilling or oven roasting, we recommend brining them first. Just whisk together 1/4 cup of kosher salt, 1/4 cup of sugar, and 4 cups of water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes (no longer).","1 Toss shrimp with lime zest, lime juice, olive oil, chipotle powder: Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. 2 Partially cook the bacon: Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 to 2 minutes. 3 Prepare grill or preheat oven: Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F. 4 Wrap the shrimp with bacon: Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp. 5 Secure bacon to shrimp with skewers if grilling, toothpicks if oven cooking: If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp. 6 Grill or bake the shrimp: Grill uncovered for 3 minutes on each side (less or more time depending on the heat of your grill), or bake in the oven for 4-5 minutes, or until the bacon is browned and the shrimp is just cooked through.","Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good. I blame the bacon. Seriously, this one is really easy and crazy good. Bacon and shrimp make a very happy couple. For this recipe we are coating the shrimp with some lime and chili powder, and then wrapping them in slices of bacon, and either oven baking or putting on the grill. Here are a couple of tips that can help make these even better. First, especially when grilling shrimp, we highly recommend brining them first for 30 minutes in a sugar, salt, water solution. The brine helps the shrimp hold onto its moisture on the high heat of the grill. The shrimp remain plump and juicy. Second, make sure to pre-cook the bacon a bit before wrapping them around the shrimp. (We microwave the strips.) Otherwise no amount of brining will keep the shrimp from drying out in the time it takes for the bacon to be cooked. Recipe and photos updated, first published 2007","Elise Bauer",,"Bacon-wrapped shrimp! Either oven baked or grilled, and seasoned with chili and lime.","Elise Bauer","Bacon-wrapped shrimp! Either oven baked or grilled, and seasoned with chili and lime.","20 minutes","10 minutes","Makes 12 pieces"
16,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,16,"2017-09-25 02:53:42","How to Grill Juicy Boneless Skinless Chicken Breasts","Brine: 4 cups water 1/4 cup kosher salt (or 3 Tbsp table salt) Chicken: 1 1/2 to 2 pounds boneless skinless chicken breasts 3 Tbsp olive oil (plus more olive oil for the grill) 1 1/2 teaspoons paprika","It's always a good idea to use a meat thermometer when cooking meat at least an inch thick. We take our chicken off the grill at a little bit lower temp (150°F) than is  usually recommended for poultry, but that's because the chicken will continue to cook for a few minutes off the heat, and we let the chicken rest for several minutes before eating, so it's safe.","1 Brine the chicken breast: Use a whisk to dissolve the salt in the water in a large bowl. Add the chicken breasts to the brine. Put in refrigerator and chill for 30 minutes. 2 Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan, heat on medium high heat. 3 Coat chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika. 4 Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let grill without moving, until the chicken pieces start getting some grill marks (you can lift up one to check). When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let finish cooking. Remove chicken from grill when the internal temperature of the chicken reaches 150°F. 5 Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it. Serve with grilled peppers, pineapple salsa, or just a squeeze of lime!","When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out. So, what to do? One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine. Another way, which doesn’t require you to change the shape of the chicken breasts, is to brine the chicken first, for half an hour. All it takes is 30 minutes in a simple 1/4 cup salt, 4 cup water brine solution, for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out. After half an hour the salt that is absorbed isn’t so much as to make your chicken salty, but enough so that the flavor of the chicken is enhanced. We would normally salt the meat, right? Don’t need to do that if you brine. Then it’s a simple rub with paprika (great for color) and olive oil (no sticking on the grill), and onto the hot side of the grill it goes for searing, and the cool side for finishing. And you have beautifully grilled, perfectly juicy chicken breasts!","Elise Bauer",,"How to grill boneless skinless chicken breasts so they stay juicy and don't get dried out.","Elise Bauer","How to grill boneless skinless chicken breasts so they stay juicy and don't get dried out.","10 minutes","10 minutes","Serves 4"
17,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,17,"2017-09-25 02:53:45","Grilled Pork Tenderloin with Orange Marmalade Glaze","1/3 cup soy sauce (use gluten-free soy sauce for gluten-free version) 1/3 cup orange marmalade 1/3 cup honey 1 Tbsp plus 1 teaspoon rice wine vinegar Pinch of crushed red pepper flakes 1 lb pork tenderloin 2 scallions, thinly sliced (optional) Olive oil (for grill)",,"1 Make marinade: In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool. Reserve half of the marinade for serving as a sauce with the finished tenderloin. 2 Marinated the tenderloin: With the remaining half of the marinade, marinate the tenderloin for 1 hour. 3 Prepare the grill: While the tenderloin is marinating, prepare your grill for high direct heat on one side, and a low heat on the other side. 4 Sear tenderloin on all sides: Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill. As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are lightly seared. 5 Finish on cool side of the grill: Move the tenderloin to the cool side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat. 6 Tent with foil and let rest: If you have let the temp get too high above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions. Serve with rice.","Do you like grilling pork tenderloin? We love it! It cooks up so quickly and lends itself to any number of savory glazes. The glaze we are using for this recipe couldn’t be easier to pull together. It uses orange marmalade, soy sauce, honey, rice wine vinegar, and a pinch of red pepper flakes. We marinate the pork first in half of the glaze sauce, and then use the remaining sauce to coat the finished tenderloin. The secret to grilling pork tenderloin is to watch it carefully, with a meat thermometer in hand, because once it goes, it goes quickly. A pork tenderloin is a long, narrow cut of meat which cooks very quickly, so that the difference between perfectly done and over-cooked is slim, time-wise. Have a meat thermometer ready, and start checking with increasing frequency as you approach the expected cooking time. Recipes and photos updated, first published 2007","Elise Bauer",,"Grilled pork tenderloin topped with a tasty orange marmalade glaze.","Elise Bauer","Grilled pork tenderloin topped with a tasty orange marmalade glaze.","15 minutes","15 minutes","Serves 3 to 4"
18,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,18,"2017-09-25 02:53:46","Grilled Sweet Potatoes","2 pounds sweet potatoes 3-4 Tbsp olive oil Kosher salt Dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon of lime zest or lemon zest 2 tablespoons of fresh lime or lemon juice 1/4 cup olive oil Pinch of salt",,"1 Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. 2 Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl. 3 Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is. 4 Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot.","Have you ever tried grilling sweet potatoes? It’s quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill. To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes. We played around a bit with this recipe, after thinking we had “discovered” the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It’s a great combination! You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We’ve also tried adding some minced garlic to the dressing, but I prefer it without it. A favorite from the archives, first published July 2012","Elise Bauer",,"Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.","Elise Bauer","Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.","20 minutes","10 minutes","Serves 4"
19,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,19,"2017-09-25 02:53:52","Grilled Asparagus","1 pound asparagus (estimate 1/4 pound per person), thick spears 1-2 Tbsp Olive oil Kosher salt","Thick asparagus work best for grilling, get the chubbiest spears you can. Thin spears will dry out before they get a good char.","1 Preheat your grill for high, direct heat. 2 Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle salt over them. 3 Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill. Alternatively, you can use a grill pan, heat on high. Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides. Remove from grill and serve.","Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled. The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good! I could (and have) eat them like French fries. The best thing about grilling asparagus? So easy. You don’t need anything more than thick asparagus spears, olive oil, salt, and hot grill. It just takes a few minutes to get some char.","Elise Bauer",,"Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.","Elise Bauer","Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.","15 minutes","7 minutes","Serves 4"
20,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,20,"2017-09-25 02:54:01","Carne Asada","Steak: 1 1/2 to 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 1/3 cup olive oil 1/4 cup soy sauce 2 limes, juiced (about 2 Tbsp) 2 Tbsp cider vinegar 2 Tbsp sugar 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin seed (if have whole, toast and then grind) 4 garlic cloves, minced (4 teaspoons) 1 jalapeño chile pepper, seeded and minced 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup Fixings (optional): Chopped avocado Lime wedges Corn or flour tortillas Thinly sliced radishes Thinly sliced lettuce Pico de gallo salsa","If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen! If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.","1 Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro. Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours). 2 Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second. (You can also use a cast iron grill pan on high heat if cooking on the stovetop.) 3 Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil). Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side. 4 Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill. Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling. 5 Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes. 6 Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin. 7 (Optional) Serve with grill toasted tortillas: Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high. (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.","Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs. Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”. Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically you make it with either flank steak or skirt steak. Flank steak is a lean cut and needs to be cooked rare, and thinly cut across the grain to make it tender. Skirt steak is well marbled with fat, and while it still needs to be cut across the grain, it’s inherently more flavorful and tender, and can be cooked more without suffering. You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor. The marinade we are using here has olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to balance the acidity of the lime and vinegar, and lots of minced garlic, jalapeño, and cilantro. Perfect for tacos! Serve it up with tortillas, avocados and salsa. Recipe and photos updated, first published 2007.","Elise Bauer",,"Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.","Elise Bauer","Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.","10 minutes","20 minutes","Serves 4-6"
21,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,21,"2017-09-25 02:54:05","Eggplant Caviar","2 medium globe eggplants (about 2 pounds or 900 g total) 2 Tbsp olive oil 1 teaspoon kosher salt 1 medium red bell pepper 3 cloves garlic 3 Tbsp high quality olive oil 1 teaspoon balsamic vinegar 1/2 teaspoon kosher salt 2 Tbsp minced fresh basil 1/8 teaspoon freshly ground black pepper",,"1 Roast (or grill) the eggplants: Preheat oven to 400°F (205°C). (Alternatively you can grill the eggplant, in which case, prepare the grill for medium high direct heat.) Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over. Line a sheet pan with foil. Spread olive oil over the bottom of the sheet pan, and sprinkle evenly with salt. Place the eggplants cut side down on the foil lined pan. Place in oven and cook for 35 minutes, or until completely cooked through and very soft. If grilling, cut the eggplants in half lengthwise, and poke the skin sides with the tines of a fork. Brush the cut side with olive oil and sprinkle with salt. Grill cut side down until lightly browned and cooked all the way through. If the eggplants brown too quickly, turn them over and finish the cooking on the skin side. Once the eggplants have cooled to the touch, peel off the tough outer skin and discard. 2 Roast the red bell pepper: While the eggplant is roasting in step 1, roast the red bell pepper. There are three ways in which you can do this. Coat the bell pepper lightly with olive oil first. You can put the bell pepper under a broiler in a broiler pan and broil on all sides until the skin is completely blackened. OR you can place the bell pepper directly on the grates of a gas stove and roast over the open flame, until blackened on all sides. OR you can grill on high direct heat, turning, until blackened on all sides. Once blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds. 3 Purée garlic, roasted eggplant and bell pepper: Place garlic, peeled eggplant, peeled roasted bell pepper in a food processor and pulse until smooth. 4 Mix with oil, vinegar, salt, basil, pepper: Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper. Serve with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.","Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs. It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right? My friend Kathi brought this eggplant caviar to a dinner I hosted this summer and if not for the fact that there were several people to be served, I could easily have eaten the whole batch. (I got my wish the following week when we made another batch together. Amen for recipe testing.) It’s paleo. It’s vegan. It’s amazing. It looks like baba ganoush, but without the sesame tahini. Just roasted eggplant, roasted red bell pepper, garlic, basil, balsamic vinegar, and olive oil.","Elise Bauer",,"Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.","Elise Bauer","Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.","5 minutes","45 minutes","Makes about 2 to 3 cups of dip"
22,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,22,"2017-09-25 02:54:09","Greek Lemon Chicken Skewers with Tzatziki Sauce","1 1/4 pound boneless, skinless chicken breasts, trimmed of excess fat 1 teaspoon salt 2 Tbsp plain yogurt 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp minced fresh oregano (or 1 1/2 teaspoons dried oregano) 1/8 teaspoon freshly ground black pepper 1 teaspoon lemon juice 1 Tbsp olive oil plus more for the grill 2 lemons, thinly sliced Tzatziki: 1 cup plain yogurt 2 cloves of garlic, minced (about 2 teaspoons) 1/2 teaspoon kosher salt 1/8 teaspoon black pepper 1 Tbsp lemon juice 1 cucumber, peeled",,"1 Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You'll need either 4 flat skewers or 8 regular round skewers. 2 Cut chicken breasts, marinate: Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 minutes to an hour. 3 Make yogurt tzatziki sauce: While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, minced garlic, salt, pepper, and lemon juice. Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture. 4 Thread skewers with chicken and lemon slices: Prepare your grill for direct high heat. While the grill is heating, prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken. 5 Grill: When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times and dipped in olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken skewers directly over the hottest part of the grill and cover the grill. Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through. Remove from grill and serve immediately with tzatziki sauce.","I love grilled chicken, but chicken breasts can be a little problematic. They can easily get dry and overcooked, especially on the grill. A great solution? Chicken breast skewers! If you grill chicken breasts that have been cut into chunks and threaded on skewers, there will be more surface area exposed to the heat of the grill. As long as you grill them quickly on high direct heat, the inside will be done when the outside has lovely grill marks. It also helps to marinate the chicken chunks first. Some salt in the marinade will help the chicken hold on to moisture, and acid from yogurt or lemon juice will tenderize the meat. This is a Greek inspired lemon chicken skewer recipe, with a lemon garlic yogurt oregano marinade, and thin slices of lemon threaded between the chicken pieces. Serve it with a simple cucumber yogurt tzatziki dipping sauce. So good!","Elise Bauer",,"Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","Elise Bauer","Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","25 minutes","7 minutes","Serves 3 to 4"
23,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,23,"2017-09-25 02:54:10","Grilled Trout with Dill and Lemon","Olive oil 2 trout, boned (also called ""butterflied"") and cleaned, head and tail still on (or headless if you want) Salt Pepper 6 paper thin slices of fresh lemon, seeded Several sprigs of dill (or basil, tarragon, parsley, any tender fresh herb) 1 teaspoon butter, cut into small cubes","Assume one trout per person. These directions are for grilling trout. If you don't have a grill, you can easily prepare the fish in an aluminum boat in the same way and bake in the oven at 350°F until done.","1 Prepare your grill for direct high heat, with one part of the grill cool. 2 While the grill is heating, make one or two ""boats"" with heavy duty aluminum foil. Double or triple layer the foil and make 1-inch rim around the edges. Coat the bottom of the boat generously with olive oil so that the trout does not stick while it is cooking. 3 Rinse the trout with water and pat them dry. Open up the fish and sprinkle with salt and pepper. Add lemon slices to the inside of the fish in a single layer. Top with sprigs of dill and dots of butter. Close the fish over the stuffing. Brush both sides of the fish with olive oil. Place fish in the aluminum foil boat(s). 4 Place fish boats on the hot side of the grill. Cover and let cook for 3 minutes. The oil and the juice from the fish will get bubbly. Move to the cool side of the grill. Cover and cook for 3-5 more minutes, until the fish are just cooked through. You can peek inside the fish for doneness. Once opaque, the fish should be removed from the grill.","I once was the proud owner of a fly reel. Just the reel mind you. I was 10 years old and I never did get a fishing rod for that reel. The fishing rod I did have came with its own reel, and was the type with which you used a little bobbing float, and a hook to attach something wriggly. Hapless in the fishing department, I eventually gifted my gear to my younger brother, and stuck to collecting crawdads, tadpoles, and minnows. Over the years my brother regularly brought home trout (usually steelhead), salmon, and assorted other fish he caught in the American River, a short walk from our house in Sacramento. It was only years later, on a trip to western Montana, that I learned that a fly reel is what is used in fly fishing, which is how one fishes for trout. So now, every time I pass by the fish counter at the market and see beautiful fresh trout staring back at me, I think of fly fishermen, standing in their waders in the shallows of either the Madison or American rivers, casting for a bite. Trout is, one of the most delicious fish you can eat, and not only is it relatively inexpensive (for fish), it’s really easy to cook. It’s usually sold deboned, and with head and tail. A video posted by Elise Bauer (@simplyrecipes) Trout does have rather delicate skin. So rather than grilling it directly on the grill grates, the best way to ensure that the fish holds together and results in a beautiful presentation, is to create an aluminum “boat” to hold the fish, and place that boat on the grill. Keep the boat open, and cover the grill so that the trout absorbs some of the smokiness from the grill.","Elise Bauer",,"How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!","Elise Bauer","How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!","10 minutes","8 minutes","Serves 2"
24,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,24,"2017-09-25 02:54:16","Grilled Garlic Shrimp Skewers","1 pound 16-20 count large prawns, peeled and deveined (can still have tail on for presentation) Olive oil Salt 3 Tbsp butter 3 cloves garlic, minced 1/4 teaspoon kosher salt 1 teaspoon minced chives for garnish Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling",,"1 Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame. 2 While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt. 3 Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.) 4 Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. 5 As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve! Serve immediately.","Anyone up for shrimp on a stick? Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout. Here’s a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat) in water for at least half an hour. Then set up your grill so you have one side that is hot, and another cool. Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don’t burn. Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot. The shrimp will absorb the garlic butter flavors better that way. I do recommend you make more of these than you’ll think you need. Because even though 1 pound of shrimp should serve four, you’ll want to eat them all yourself. They’re sort of irresistible that way.","Elise Bauer",,"Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!","Elise Bauer","Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!","15 minutes","10 minutes","Serves 4"
25,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,25,"2017-09-25 02:54:17","Grilled Ginger Sesame Pork Tenderloin","1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin 1 inch piece peeled ginger root, sliced into coins 3 cloves garlic, peeled 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 2 teaspoons brown sugar 1/3 cup minced green onions 1/4 cup minced cilantro (including tender stems) 2 Tbsp seasoned rice vinegar 2 Tbsp olive oil 1 teaspoon toasted sesame oil","If you don't have a grill, brush the tenderloin with olive oil and sear it in a cast iron pan on high heat until lightly browned all over, then baste it with reserved marinade, place it in a 400°F oven for 10-12 minutes until the internal temperature reads 140°F. Let rest for 10-15 minutes before slicing.","1 Make the marinade: Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade. 2 Marinate the pork tenderloin: Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill. 3 Prepare the grill: Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil. 4 Sear tenderloin on all sides on high direct heat: Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it. 5 Move to cooler side of the grill and cover: Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill when the internal temperature of the tenderloin is no more than 140°F. 6 Tent with foil and let rest: Tent with foil and let rest for 10 to 15 minutes. 7 Slice and drizzle with reserved marinade to serve: Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.","Looking for something quick, easy, and spectacularly delicious to grill? I recommend this pork tenderloin. Tenderloin is a little finicky, in that you do have to pay attention so you don’t overcook it. There’s not much margin for error with this cut. But the overall recipe? Easy. An asian inspired approach to grilled pork. The tenderloin is first marinated in a soy sauce, ginger, and sesame oil marinade. Then you sear it on the hot side of the grill and finish it on the cool side. Drizzle with a little reserved marinade to serve! Great with rice and greens.","Elise Bauer",,"Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!","Elise Bauer","Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!","10 minutes","20 minutes","Serves 4"
26,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,26,"2017-09-25 02:54:21","Moroccan Spiced Grilled Chicken Breasts","1/2 cup plain yogurt 1 Tbsp lemon juice 1/2 cup chopped fresh cilantro 1 Tbsp olive oil 2 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts",,"1 Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight. 2 Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the ""cool"" side. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through. (The easiest way to test for doneness is with your fingertips. See The Finger Test to Check the Doneness of Meat. Or use a meat thermometer, remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F.) Take care not to overcook, as chicken breasts can easily dry out.","I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat while infusing it with the spices. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy! The recipe is one we adapted from a recipe in the Sacramento Bee years ago. To the original recipe we’ve added lemon juice to the yogurt and cinnamon to the spice blend.","Elise Bauer",,"Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","Elise Bauer","Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","5 minutes","15 minutes","Serves 4"
2460,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,278,"2017-09-25 03:06:35","How to Grill Pizza","Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas) Olive oil Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni Some flour or corn meal for dusting the cookie sheet or pizza peel","Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.","1 Make the pizza dough or use prepared pizza dough. 2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish. 3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process. Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking. 4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes. 5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets. 6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step. 7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy. 8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Slice and serve!","The first time I heard of making pizza on a grill all I could think of was, why would anyone want to do that? Now that I’ve done it more than a few times I can think of several reasons, the first being who wants to heat up an oven to 450°F or higher on a hot summer day? If you use a grill to make pizza, you can keep the heat outside where it belongs. Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza great flavor that you simply cannot get from a regular oven. It’s also easy! No, the pizza dough does not fall through the grill grates. Assuming you’ve properly heated the grill, your dough will form a lovely lightly browned crust. The trick is that you cook the plain dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. This is a quick how-to on the grilling steps. I’m assuming that you already have pizza dough ready to go, but if not, we have a great recipe here on our homemade pizza post. Here’s a suggestion. Make a double batch of the dough, then divide it, wrap it in plastic and freeze it. Then, when you want pizza for dinner, take the dough out of the freezer and put it into the fridge before you go to work, and when you come home take it out of the fridge and put the dough on the counter to warm while you heat up the grill. Updated from the recipe archive. First posted 2010.","Elise Bauer",,"Step-by-step instructions for using your grill, gas or charcoal, to make homemade pizza.","Elise Bauer","Step-by-step instructions for using your grill, gas or charcoal, to make homemade pizza.",,,
2459,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,417,"2017-09-25 03:09:40","Easy Grilled Salmon","1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person) Canola, olive, or grapeseed oil Marinade Recipes Basic marinade: 3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 4 garlic cloves, minced Basic teriyaki marinade: 1 cup soy sauce(use gluten-free soy sauce if cooking gluten-free) 1-inch nob of fresh ginger root, grated 4-5 cloves garlic, crushed 2 to 4 Tbsp brown sugar Teriyaki marinade with mirin: 1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free) 1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar 1/4 cup brown sugar 2 Tbsp minced garlic 2 Tbsp minced fresh ginger 1/4 cup minced green onions 2 Tbsp vegetable oil Pinch chili pepper flakes Yakitori marinade with sake: 1/2 cup sake 1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free) 1/2 cup mirin 2 Tbsp finely grated fresh ginger 2 cloves garlic, minced A dash of red chili pepper flakes 1/4 cup white sugar",,"1 Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved. 2 Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade. 3 Prepare grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating). When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart. 4 Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done. Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there's nothing you can do. Remove from grill and serve immediately.","With warmer weather comes grilling season and one of the easiest and healthiest foods you can prepare on a grill, gas or charcoal, is salmon. There is a trick to grilling salmon though, that once you know will transform your success with grilling this fish forever. The secret? Use skin-on fillets and place the salmon fillets on the hot grill skinless side down first. The fillets, when raw, won’t flake and fall apart like they will when they are cooked. So, you sear the raw skinless side first, only enough to get some good grill marks and an edge of cooked fish, then you carefully flip it and finish your cooking at a lower temp with the skin-side down. This way the skin will help keep the fillet together and help keep it from flaking apart and falling into your grill while the fish completes its cooking. My friend Suzanne taught me this approach years ago and it makes a huge difference. If you do it the other way? Skin side first? It’s a mess. Also make sure you coat the grill grates and the fillets well with oil, to help prevent sticking. Some sticking is likely to happen anyway, which is why you need to be careful when you flip the fillets over. But having a well oiled hot grill and well oiled fillets will help. There are plenty of marinades you can use with salmon; I’ve included four favorites here. My friend Suzanne usually just uses a simple soy sauce and minced garlic marinade. Sometimes I get a little fancier and add mirin rice wine, ginger, and sugar. Do you have a favorite way to prepare grilled salmon? A favorite salmon marinade? If so, please let us know about it in the comments. Updated from the recipe archive. First posted in 2009.","Elise Bauer",,"How to grill perfect salmon fillets every time, including a choice of delicious marinades.","Elise Bauer","How to grill perfect salmon fillets every time, including a choice of delicious marinades.","15 minutes","10 minutes",
2525,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,465,"2017-09-25 03:11:00","Grilled Butterflied Leg of Lamb","1/2 onion 4 cloves garlic, peeled 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried Zest of 1 lemon 1 Tbsp apple cider vinegar 2 Tbsp olive oil Kosher salt and freshly ground black pepper 1 boneless leg of lamb, 5 to 6 pounds, butterflied","In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast.","1 Make the marinade: Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.) 2 Marinate the lamb: Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours. 3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.) 4 Prepare grill: If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called ""banked"" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat. 5 Sear the lamb: Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. 6 Move to cool side of grill and finish cooking: If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare). 7 Let rest before cutting: Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish. Serves 8-10.","Where to start? Somehow I suspect that the following method—fat is good, flame is good—is going to get me in trouble with some of you. But since this was the best lamb roast I’ve ever eaten in my life, I will forge ahead and tell you how we did it. The lamb roast was succulent—crusty, flavorful char on the outside, pink and tender on the inside. Note that the more fat on the lamb roast, the more likely you’ll have flare-ups when you grill. Flare-ups are okay as long as they are controlled and don’t get out of hand. Why use a butterflied the leg of lamb? A butterflied lamb roast is one that has the leg bone removed so that you can lay the roast out flat. You can do it yourself or have your butcher do it. Laying the roast flat on the grill helps it cook faster and more evenly. By the way, it used to be that people were worried about char grilling being carcinogenic. Turns out if you marinate the meat in an acid-based marinade first, you negate the cancer-causing elements. (Grillers everywhere rejoice.) Some people take offense at the very idea of using mint jelly with lamb. I wouldn’t have lamb without it. Homemade mint jelly is fantastic with lamb. And if we’re out, I’ve been known to chop up some fresh mint leaves just to go with the lamb. So, to each her own when it comes to the jelly. What is your favorite way to prepare leg of lamb?","Elise Bauer",,"Butterflied Grilled Leg of Lamb, butterflied for easy grilling, marinated in rosemary garlic marinade! Directions for grilling over charcoal or gas.","Elise Bauer","Butterflied Grilled Leg of Lamb, butterflied for easy grilling, marinated in rosemary garlic marinade! Directions for grilling over charcoal or gas.","1 hour, 10 minutes","1 hour","Serves 8 to 10"
2479,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,930,"2017-09-25 03:20:20","Hawaiian Pork Burger","1 pound ground pork 1/4 cup minced green onion 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon salt (more to taste, but be careful, the BBQ sauce is salty, as is the ham) Pinch black pepper 4 pineapple rings, fresh or canned 1/4 cup your favorite barbecue sauce 4 burger buns 4 large lettuce leaves (use leafy lettuce) 1/4 pound thinly sliced ham","For those without a grill, you can easily make these burgers on a cast iron pan or grill pan on the stovetop.","1 Use your (clean) hands to mix the ground pork, green onion, allspice, salt, pepper and ground ginger together in a large bowl until just combined. Don't knead the mixture too much or the burgers will be tough. Gently form 4 equal patties, with a slight indentation in the middle (the burgers will contract as they cook, the indentation helps keep the burgers from bulging in the middle too much). If you want, you can separate the patties with wax paper and store them for a few hours in the fridge before grilling. 2 Prepare your grill for medium high, direct heat. Scrape down the grill grates and coat with vegetable oil. Place the pork patties on the hot grill and paint the top with barbecue sauce. Cover the grill and cook for 5-7 minutes. Flip the burgers and paint with more barbecue sauce. 3 After you've flipped the burgers, lay the pineapple rings down on a hot part of the grill. Cook the burgers for another 5 to 7 minutes, until cooked through. Cook the pineapple rings for 3-5 minutes, or until you have nice grill marks on one side. Flip the pineapple and grill another 1-2 minutes. Remove the pineapple and burgers from the grill and let them rest 5 minutes. 4 While the meat is resting, toast the burger buns on the hot grill until the edges brown nicely, about 1-2 minutes. To construct the burger, lay some lettuce on the bun, add the burger patty and paint with a little more barbecue sauce. Top with the ham, then the pineapple, then the other bun. Serve immediately.","Yum! Can I say it again? Yum! The first time I ever encountered the classic “ham and pineapple” combination was at Mountain Mike’s Pizza in Mountain View, California, my freshman year in college. I think I ate half a large all on my own. This burger is a riff on that pizza, and every oh-so-clichéd-but-oh-so-good ham and pineapple combo everywhere. It’s a pig roast in a bun, with ground pork burgers topped with barbecue sauce, sliced ham, and grilled pineapple rings.","Elise Bauer",,"A Hawaiian-inspired pork burger with ground ginger and green onion in the patty, topped with barbecue sauce, grilled pineapple and ham.","Elise Bauer","A Hawaiian-inspired pork burger with ground ginger and green onion in the patty, topped with barbecue sauce, grilled pineapple and ham.","15 minutes","25 minutes","Serves 4"
2482,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,931,"2017-09-25 03:20:22","Portobello Mushroom Burger","4 portobello mushroom caps Olive oil One 8-ounce jar of sun-dried tomatoes in oil 8 ounces of baby spinach 1 red onion, sliced into 1/4-inch rounds Salt Mayonnaise 4 hamburger buns",,"1 Prepare your grill for high, direct heat. 2 Wilt the baby spinach: While the grill is heating, if you wish, sauté the baby spinach in a tablespoon of olive oil and a sprinkle of salt in a large sauté pan on medium high heat, just until the spinach wilts, then remove to a plate. The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to fall off. Or you can use raw baby spinach. Your choice. 3 Clean mushrooms and brush with oil: Wipe the mushrooms clean with a damp paper towel. If you are working with whole mushrooms, slice off the stems (you can use for another purpose, chopped and sautéed or for making stock.) Paint the tops of the mushroom caps with some of the oil from the sun-dried tomatoes. 4 Grill onion rounds, mushroom caps, buns: Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps on the grill, top side down first. Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side. Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted. 5 Assemble: To assemble, spread some mayonnaise on each bun. Put a portobello mushroom cap on the bottom, then layer on the spinach, sun-dried tomatoes, and finally some onion. Serve at once.","Hello portobello mushroom burgers! I grew up seeing these as a vegetarian option in restaurants and cafes. But here’s the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not. The cap of this ginormous cremini mushroom is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y. Paint the caps with a little olive oil, put them on the grill for a few minutes each side, and you have a perfect grilled mushroom to put between two burger buns. In the following rendition, we’ve layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it’s just as good plain, with a little salt and pepper.","Elise Bauer",,"A vegetarian burger made with grilled portobello mushrooms and grilled onions, spinach, and sun-dried tomatoes.","Elise Bauer","A vegetarian burger made with grilled portobello mushrooms and grilled onions, spinach, and sun-dried tomatoes.","20 minutes","20 minutes","Serves 4"
2492,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,937,"2017-09-25 03:20:41","Grilled Eggplant Sandwich","1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds Salt 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices 1 large beefsteak tomato 1 medium red onion 10-12 fresh basil leaves About 1/4 cup olive oil 2 Tbsp red wine vinegar 2 Tbsp balsamic vinegar 6 small burger buns","This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.","1 Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients. 2 Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing. 3 Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid. 4 Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted. 5 To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.","I have a confession to make. I don’t much care for those big globe eggplants. I have tried to like them, truly I have, but I think it’s a texture thing. They just taste squishy to me. If squishy is a taste. So this last week, Hank and I have been experimenting with globe eggplants, trying to see what we could come up with that we truly liked, given the challenges of this ingredient. We’ve had a couple in-the-trash-it-goes experiments, and a couple of hits as well. This grilled eggplant burger or sandwich is one of those hits. I made it again for my parents today and even my dad liked it. He had two. And he doesn’t like eggplant! The only reason he came over for lunch when he heard what I was serving was that mom was coming and he didn’t want to be left at home alone. Here’s the problem with globe eggplants. They suck up enormous amounts of oil if you try to fry them. Salting them down helps a little, but the eggplants still often end up a soggy mess. Grilling or broiling the eggplants fixes this, however, and the large diameter of a globe eggplant makes for perfect rounds for a burger. So consider this a sort of Mediterranean veggie burger: Grilled eggplant, a little marinated red onion and tomatoes, fresh mozzarella – and of course some fresh basil on top.","Elise Bauer",,"A veggie burger, so to speak, using grilled eggplant rounds, tomatoes and onions marinated in vinegar and oil, fresh mozzarella, and basil.","Elise Bauer","A veggie burger, so to speak, using grilled eggplant rounds, tomatoes and onions marinated in vinegar and oil, fresh mozzarella, and basil.",,,"Serves 4 to 6."
2499,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,939,"2017-09-25 03:20:48","Herbed Turkey Burger","2 Tbsp olive oil 1/2 medium red onion, minced 4 minced garlic cloves 2 pounds ground turkey meat, preferably from the legs and thighs 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 cup loosely packed chopped parsley 1 Tbsp minced fresh rosemary 1 Tbsp minced fresh sage 2 teaspoons chopped fresh thyme","Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.","1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down. 2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough). 3 Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle). 4 Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them. Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.","Parsley, sage, rosemary, and thyme. Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the 60s playing the vinyl record I bought with allowance money. What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them. What was parsley, or sage? and why would they hang out with rosemary and thyme? Tell you what. They’re great in a turkey burger. Ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But plumped up with some chopped fresh herbs, a little onion and garlic, and the result is exquisite. A worthy burger. Enjoy.","Elise Bauer",,"Delicious turkey burger with onions, garlic, parsley, sage, rosemary, and thyme mixed in with the ground turkey.","Elise Bauer","Delicious turkey burger with onions, garlic, parsley, sage, rosemary, and thyme mixed in with the ground turkey.",,,"Makes 8 turkey burgers."
2463,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1137,"2017-09-25 03:23:31","Grilled Corn-on-the-Cob","4 ears fresh corn, in their husks Butter (or an herb butter) for serving",,"1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.) 2 The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling. Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes. 3 Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off. Serve with butter. (Or you can sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.)","The first time I tried grilling corn-on-the-cob, by placing shucked corn directly on the grill, the results weren’t all that stellar. Too dried out and chewy. I consulted “She-who-knows-everything-when-it-comes-to-home-cooking” (a.k.a. mom) who informed me that the best way to grill corn is to cook the corn in their husks, directly on a hot grill. The husks protect the corn from getting dried out and the corn essentially steams in its own moisture while getting infused with smoky flavor from the charring corn husks. It’s also so easy! No need to even break off the silks. Just place the corn, as is, in husks, on a hot grill. Many people call for soaking the corn in water first. There’s no need if you are working with fresh corn to begin with. Some techniques also have you pull back the husks, take out the silks, and then put the husks back over the corn before grilling. I’ve tried that. It does make it easier after the corn is done when removing the husks. But I find the corn more easily dries out this way, and the best way for juicy grilled corn is to not mess with the husks. If you want some grill marks (as shown in the photos), you can pull off a few of the outer husk leaves, leaving less of a barrier between the outer leaves and the corn, for more the charring to reach the corn. Updated from the recipe archive. First posted 2007.","Elise Bauer",,"How to grill juicy, tender, grilled corn-on-the-cob! Grill fresh corn cobs in their husks on direct high heat.","Elise Bauer","How to grill juicy, tender, grilled corn-on-the-cob! Grill fresh corn cobs in their husks on direct high heat.",,"20 minutes","Serves 4"
2467,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1138,"2017-09-25 03:23:37","Grilled Skirt Steak Skewers","Marinade ingredients: 1/3 cup olive oil 1/3 cup soy sauce 1/4 cup honey 2 cloves garlic, minced 1 Tbsp red wine vinegar 1-inch piece of ginger, sliced 1/2 teaspoon red chili pepper flakes 1/2 teaspoon freshly ground black pepper Other ingredients: 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin Olive oil for grill grates 25-30 bamboo or wooden skewers for grilling",,"1 Soak the skewers in water: If using bamboo or wooden skewers, place them in a dish, cover with water to soak. 2 Make marinade: Place all marinade ingredients in a small bowl, stir to combine. Set aside. 3 Cut skirt steak in strips across the grain: Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down. Cut the steak into segments (along the grain of the meat), about 6 to 8-inches long. Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right, and cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain. 4 Marinate the steak slices: Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes, up to 2 hours. 5 Preheat grill, thread skewers: Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers. 6 Grill over high direct heat: When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long handled tongs to hold the soaked paper towel and spread oil on the grates). You know your grill is hot enough when you can only stand to hold your hand 1 inch above the grill grates for one second. Working in batches if necessary, lay the skirt steak skewers on the hot grill grates, perpendicular to the grates. Grill for 3 to 4 minutes per side, until cooked through. Remove from grill and let sit for a few minutes before serving.","Ah, that time of year in which you dust off the grill, vacuum out the cobwebs, scare away any critters who have taken up residence over the winter (including one black widow, yikes!), clean the grates, turn on the gas, and realize your starter doesn’t work. So you use a match, and for some reason that grill. Will. Just. Not. Get. Hot. Enough. So you start over with the Weber and some charcoal, and grill a batch of beautiful skirt steak skewers that were marinating the whole time you were futzing with the equipment. And they are so perfect and delicious that you don’t care about the broken starter that needs to get fixed or your close call with a black widow. Like a Homer Simpson thought bubble, all you can think about is steak so goooooood. Why is skirt steak in particular so good, and so perfect for grilling threaded on skewers? Let me show you: It’s the fat, of course! Skirt steak is much fattier than, say, flank steak. The way that the fat is marbleized throughout the meat results in a cut that is much more flavorful, and more forgiving when you cook it. Unlike flank steak, which because it’s so lean needs to be cooked rare or it gets too dry, skirt steak can be cooked all the way through without suffering. You still need to cut the steak across the grain when you cut your strips, but the steak will be tender and flavorful because of the fat.","Elise Bauer",,"Marinated skirt steak, threaded onto skewers and grilled. Melt in your mouth tender and delicious!","Elise Bauer","Marinated skirt steak, threaded onto skewers and grilled. Melt in your mouth tender and delicious!","1 hour","20 minutes","Serves 6 to 8"
2483,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1140,"2017-09-25 03:23:38","Barbecued Chicken on the Grill","4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on Salt Vegetable oil 1 cup barbecue sauce, store-bought or homemade","Chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces. A note about the skin. Even if you do not plan on eating the chicken skin, it's best to barbecue it with it on. The skin will protect the chicken pieces from drying out.","1 Salt and oil chicken pieces: Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. 2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals. 3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F). Cover the grill and cook undisturbed for 20-30 minutes. 4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks ""low and slow"". 5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, which you test by using a meat thermometer. Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two. 6 Paint with more barbecue sauce to serve.","Along with hot dogs and hamburgers, barbecued chicken is about as classic as it gets when it comes time for grilling. But chicken takes longer to cook than either hot dogs or hamburgers, and loves lower cooking temperatures, so it’s easy to mess up, either under-cooking, over-charring, or both. The trick to good barbecued chicken? Patience. Done right, it will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast. You can grill a chicken breast, but chicken thighs, legs or wings are far better barbecued. The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken. The following is more of a “how-to” than a recipe. We recommend using your favorite barbecue sauce; we have several homemade barbecue sauce recipes which would work beautifully with chicken. Do you have a favorite barbecued chicken recipe? Or tip you would like to share? Please let us know about it in the comments.","Elise Bauer",,"Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.","Elise Bauer","Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.","5 minutes","1 hour, 45 minutes","Serves 4-6"
2474,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1536,"2017-09-25 03:32:12","Hot Dogs with Sriracha and Asian Slaw","Coleslaw: 1 Tbsp creamy peanut butter 6 Tbsp vegetable oil 1 teaspoon toasted (dark) sesame oil 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar) A sprinkle of salt A sprinkle of sugar 4 cups thinly sliced cabbage (Napa, green, purple, or a combination) 3/4 cup grated carrots 1/4 cup chopped fresh cilantro 3 thinly sliced green onions 2 Tbsp toasted sesame seeds Hot Dogs: 4-6 hot dogs 4-6 buns Sriracha hot sauce Chinese mustard",,"1 Make the dressing for the cole slaw. Mix the peanut butter in a medium bowl with the vegetable oil and sesame oil until smooth. Whisk in the seasoned rice vinegar, then add salt and sugar to taste. 2 In a large bowl, toss the sliced cabbage, grated carrots, cilantro, green onions and sesame seeds together. Don't mix in the dressing until you are ready to cook the hot dogs. 3 Cook the hot dogs as you like (boil, grill or fry). 3a: To boil the hot dogs, put hot dogs in a saucepan and add enough water to cover them with an inch of water. Bring to a boil, reduce to a simmer and cook for a couple minutes.  All you need to do is to heat the hot dogs thoroughly, because they are packaged already cooked. 3b: To grill the hot dogs, preheat heat your grill on high, direct heat.  Right before placing the hot dogs on the grill, lower the heat to medium (if using a gas grill) and place the hot dogs perpendicular to the grates. If using a charcoal grill, sear the hot dogs first on the hot side of the grill to get grill marks, then move them to a less hot side of the grill. Turn the hot dogs occasionally so that all sides get cooked. 3c: To fry them, score the hot dogs 3 times on each side, slicing about 1/4 inch deep. Place a little vegetable oil in the fry pan, heat on medium high. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through. 4 Toast the buns in a toaster or in the frying pan alongside the hot dogs or on the grill. 5 To serve, spread some Chinese mustard on the bun. Put the hot dog in the bun, sprinkle with sriracha sauce, and top with coleslaw.","Have you ever played around with sriracha hot sauce? It’s that spicy red sauce you often find at south east asian restaurants in the plastic bottle with the rooster on the side. It’s sort of an “in” thing these days, a great combination of sweet, spicy, garlicky, and sour, with the consistency of ketchup. People are finding all sorts of culinary uses for sriracha, check out these mean buffalo wings with sriracha sauce from my friends Diane and Todd. For an experiment we thought we would jack up the humble hot dog with this sauce. We added a little Chinese mustard and topped the dog with asian coleslaw; it turned out great, we loved it! Even my dad, who tends to hold back on hot chilies gobbled up his. Do you use sriracha in your cooking? If so, please tell us how in the comments.","Elise Bauer",,"Asian style hot dogs with sriracha hot sauce and Asian cole slaw.","Elise Bauer","Asian style hot dogs with sriracha hot sauce and Asian cole slaw.","20 minutes","15 minutes","Serves 4-6."
2497,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1538,"2017-09-25 03:32:18","Smoky Barbecue Sauce","4 Tbsp butter (can substitute vegetable oil) 1/2 grated onion 1 15-ounce can crushed tomatoes 1/2 cup cider vinegar 2 Tbsp brown sugar 1/4 cup molasses 1-4 chipotle chiles in adobo (depending on how hot you want your bbq sauce) 1 teaspoon liquid smoke 1 Tbsp finely chopped fresh sage Salt to taste","When handling the hot chiles in adobo, use gloves, or a plastic bag to protect your hands. After handling chiles wash your hands thoroughly in hot soapy water. Do not touch your eyes for several hours.","1 Sauté the grated onion in butter: Heat the butter in a heavy pot over medium-high heat until it froths (or heat vegetable oil until hot), then add the grated onion. Sprinkle a little salt over the onion. Sauté until the onion just begins to color, about 4-5 minutes. 2 Mince the chipotle chile: While the onions are cooking, finely chop the chipotle chiles in adobo. They are hot, so start with one chile. You can add as many more as you want later. 3 Add chipotle and remaining ingredients to the onions: Add the chipotle to with the onions, then add the tomatoes, vinegar, molasses, sugar, liquid smoke, and chopped sage. Stir to combine and let this simmer for 5 minutes. Taste it and add salt and more chipotle if you want. 4 Simmer 1 hour: Simmer the sauce gently, uncovered, for 1 hour. Before serving, taste one more time for salt and chile.","This smoky barbecue sauce from Hank Shaw is one of the best bbq sauces I have ever tasted. Smoky, spicy, and rich in flavor. Seriously good. ~Elise Yep, I’m back with another barbecue creation. This time it’s a dark, rich sauce loaded with smoky flavor. I designed this to go with red meat, preferably beef, venison or bison, but I bet it’d work with pork or poultry, too. The two key ingredients in this sauce are chipotles in adobo and liquid smoke. Liquid smoke, which is essentially distilled smoke collected from moisture added while burning hickory – and it’s hickory smoke I use here — is available in most supermarkets. Chipotles in adobo are easy to find in Latin markets, but if you cannot find them use chipotle powder instead. And if you can’t find chipotle powder, try using Spanish smoked paprika. If all else fails, use chili powder. This sauce needs to be cooked slowly for at least 45 minutes, and 1 hour is better. Use it on barbecued beef brisket, beef ribs, or on a burger.","Hank Shaw",,"It's smoky! Rich, spicy, smoky barbecue sauce. Perfect for burgers, ribs, or beef brisket.","Elise Bauer","It's smoky! Rich, spicy, smoky barbecue sauce. Perfect for burgers, ribs, or beef brisket.","10 minutes","1 hour, 10 minutes","Makes 2 cups"
2501,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1539,"2017-09-25 03:32:19","Kansas City Barbecue Sauce","2 cups tomato sauce or ketchup 1/2 cup apple juice 1/2 cup apple cider vinegar 1/2 cup brown sugar 5 Tbsp butter 3 Tbsp paprika 2 Tbsp chili powder 1 Tbsp chipotle powder (optional) 4 finely chopped garlic cloves 1/2 medium onion, finely chopped Salt to taste Cayenne to taste","This makes enough sauce for 10-20 chicken legs or thighs, 4 racks of ribs or a regular pork shoulder.","1 Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes. 2 Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours. Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder.","Please welcome Hank Shaw as he continues on his tour through barbecue sauces, this time with a Kansas City style barbecue sauce. ~Elise To me, Kansas City barbecue sauces are thick, tomato-based sauces that are just as sweet as they are spicy. Endless variations are possible, but the sweet-thick-tomatoey elements need to be there for KC BBQ. This is a sort of apple-y version, with sweetness from both brown sugar and apple juice as well as an acid kick from cider vinegar. I add a little smoky chipotle powder, too, just because I like it; chipotle is not generally used in traditional KC barbecue. The cayenne added at the end is purely optional: I like things hot, but if you really can’t take heat, omit the cayenne and cut the chili powder down to 1 teaspoon instead of a tablespoon. This sauce will mature as it cooks. It needs at least 30 minutes to come together, but can cook for hours if you simmer it gently enough. Taste it periodically, and adjust the salt and heat as you go: Remember it’s easy to add more salt and spice, impossible to remove it. Slather this sauce on slow-cooked chicken, ribs, pork or even beef. Don’t put it on until the end of the cooking process, though, because the sugar in it will caramelize fast… and the burn. Leave it to the final 10-20 minutes of cooking. Then brush a little on right when you serve.","Hank Shaw",,"Homemade Kansas City barbecue sauce! a rich tomato-based sauce that is just as sweet as it is spicy.","Elise Bauer","Homemade Kansas City barbecue sauce! a rich tomato-based sauce that is just as sweet as it is spicy.","5 minutes","35 minutes","Makes about 2 1/2 cups"
2504,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1540,"2017-09-25 03:32:25","South Carolina Mustard BBQ Sauce","4 Tbsp. butter 1/2 onion, grated 1/2 cup yellow mustard (the kind you get at the ballpark) 1/2 cup brown sugar 1/2 cup cider vinegar 1 Tbsp dry mustard (like Coleman’s) 1 teaspoon cayenne 1 bay leaf Salt to taste","Use this sauce toward the end of barbecuing meat because the sugar will caramelize fast, then burn. So leave it until the last 45 minutes or so, and paint it on in coats, letting each coat cook into the meat a bit before adding the next one.","1 Heat the butter over medium heat until it's frothy, then add the onion and sauté for 3-4 minutes. Do not let the onions brown. 2 Add everything else, stir well and simmer slowly for 30 minutes or more.","Please welcome Simply Recipes contributor Hank Shaw who is doing a series here on barbecue sauces. If you love mustard, you’ll love this sauce! ~Elise Not all barbecue sauces are red. In fact, one of my favorites comes from South Carolina, and is a bright yellow, mustard-based sauce that is every bit as delicious as a vinegar or tomato-based sauce. Yes, I know such things are blasphemy in the Barbecue Belt, where your local style of BBQ is the only true one. Fortunately, I am from New Jersey, where we don’t really have an indigenous barbecue. That leaves me free to enjoy them all. This sauce can be as simple or as complex as you want. It must have yellow mustard, vinegar, sugar and onions. Everything else is icing. This version goes with brown sugar and cider vinegar, as well as some dry mustard and cayenne for kick. I’ve also fancied up this sauce for an elegant sauce for barbecued jackrabbit. Like most barbecue sauces, this one matures as it cooks. You will want it to cook at least 30 minutes, but if you are holding it for hours, you might need to add a little more mustard and water to keep it pourable. What to put this on? Really anything. Like Emeril Lagasse says, you could put this sauce on a bumper and it’d taste good. I typically will put it on pulled pork, country pork ribs, regular pork ribs, pork belly – see a trend here? – but I’ll also use it on barbecued chicken or turkey, and I bet it might even be good on a big piece of swordfish, sturgeon or catfish.","Hank Shaw",,"Not all barbecue sauces are red. Enjoy this tangy South Carolina barbecue sauce made with yellow mustard, onions, vinegar, sugar, and cayenne.","Elise Bauer","Not all barbecue sauces are red. Enjoy this tangy South Carolina barbecue sauce made with yellow mustard, onions, vinegar, sugar, and cayenne.","5 minutes","35 minutes","About 2 cups"
2515,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1541,"2017-09-25 03:32:31","Bourbon Barbecue Sauce","1/4 cup vegetable oil, such as canola or peanut 1/4 cup butter 1 chopped chile pepper, such as a serrano 1 medium yellow or white onion, grated 1 cup bourbon or Tennessee whiskey 1/2 cup ketchup or tomato sauce 1/2 cup lemon juice 1/2 cup apple cider vinegar 1/3 cup dark molasses 1/3 cup Worcestershire sauce 2-3 tablespoons brown sugar Salt to taste","Note that most (not all) of the alcohol from the bourbon will boil away while the sauce reduces, leaving bourbon's distinctive caramel-flavored tang.","1 Heat the butter and oil in a sauce pan over medium-high heat. 2 Grate the onion through the coarse grate of a box grater, or finely mince the onion if you don't have a grater. 3 Add grated onion and chile to the oil/butter combination and cook over medium heat for 3-4 minutes, or until onions turn translucent. You do not want the onions to turn color. 4 Add the bourbon: Take the pan off the heat and add the bourbon. Return to the stove, turn up the heat to medium-high again and boil down the bourbon for 5 minutes. 5 Add the ketchup, lemon juice, vinegar, Worcestershire sauce, molasses, and the sugar. Mix well and return to a simmer. 6 Cook the sauce for a few minutes to combine the flavors and then taste test it. Is it salty enough? (It should be from the Worcestershire sauce). If not, add salt. Is it spicy hot enough? If not, add a little cayenne powder. Is it sweet enough? If not, add some molasses. 7 Let the sauce cook down slowly until it thickens, about 20 minutes. Keep it on low heat while your ribs cook. Alternatively, you can make this sauce ahead of time and reheat it when you cook the meat. It will stay good in the fridge at least a week; I've held mine for two weeks with no problem.","All barbecue cooks have their own “secret sauce,” but for the most part, each relies on some sort of sugar, something acidic like vinegar, fat – typically butter – and something else to make it special. This sauce uses molasses, lemon juice, bourbon and Worcestershire sauce as its main flavors. It has that tart, sweet, salty, rich and spicy combination that I think all great barbecue sauces need. Use this barbecue sauce with ribs, pulled pork or even tri-tip.","Hank Shaw",,"Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.","Elise Bauer","Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.","5 minutes","30 minutes","Makes enough for 4-6 racks of ribs"
2516,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1542,"2017-09-25 03:32:33","How to Turn Your Kettle Grill into a Smoker",,,"1. Prep your meat and wood. I like to brine pork in a salt-sugar solution. Mine is typically 1/4 cup kosher salt with 1/2 cup brown sugar mixed with 4 cups of water. You can add any spices or herbs you want. How long? 3-6 hours for ribs or even overnight for a pork butt. Get your smoking wood ready by soaking it in water for at least 2 hours. Overnight is better. And when you are using a kettle grill, make sure you have wood chips: Not big blocks, not sawdust. Chips. Anywhere from an hour to a day before you start cooking – depending on how deeply spiced you want your meat – you can remove your meat from the brine and apply a dry rub to the meat. This is optional, especially if you have a full-flavored sauce. But most professional pit masters will use a rub as a base flavor with a sauce that complements it. 2. Place water pans in the grill. Start barbecuing by getting your hands on some cheap metal pans you can fill with water. Disposable tin pans from the supermarket are great for this, and you do not have to toss them after each use. Fill these pans halfway with water and place them beneath the meat you are barbecuing. You want the pan or pans to take about half the space at the bottom of the grill. Why water pans? Several reasons. First, it lets sauce and fat drip into something that will not wreck the bottom of your grill or cause flareups. Second, it helps keep the meat moist, which helps smoke adhere to the meat. Third, it moderates the temperature around the meat, which is vital in such a small space. 3. Get the coals hot and put water-soaked wood chips on the coals. A chimney starter is the easiest way to get the coals lit for the grill. What kind of fuel should you use? Up to you, of course, but I would use either standard briquettes or lump hardwood charcoal. I am especially fond of lump charcoal because I get a better flavor and a cleaner smoke. Could you go all wood? Sure, but it needs to be something like oak or hickory, which burn steadily and slowly. And no logs! You must use chunks. Your life will be easier if you have a grill top that has hinged edges that lift up. These allow you to position one end over the coals and add more charcoal or wood as needed as you cook. If you do not have one of these grill tops, make sure you can slip briquettes through the slim opening. If you cannot, you can carefully lift the whole grate and add more when needed. Once the coals are good and hot, add a couple handfuls of the soaked wood on the coals. Place the top grill grate on the grill. Position the grill grate in a way that if you are using a hinged grill grate, one of the hinged areas lifts up over the coals so you can easily get to them. 4. Put the meat on the grill away from the coals. Lay the meat over the water pans as far away from the coals as possible. Under no circumstances should you let the meat rest directly over the coals. Cook in batches if you have to, and keep the finished meat in an oven set to “warm” while you do more. Cover the grill, positioning the vent on the cover directly over the meat. This helps direct the smoke over the meat. Close all vents (bottom one, too!) to keep the temperature as low as you can go; if you have an especially tight lid, keep the vents open just a little. You are now barbecuing. 5. Watch the temperature. This would be a good time to open a beer or drink some lemonade and sit back. Keep one eye on the grill to make sure you see some smoke coming out of it. Wander over from time to time to check the temperature if your grill lid has a thermometer. It should read no higher than 325 degrees, preferably somewhere under 300. Ideally you want the temperature at the meat level around 225-250; heat rises and a lid thermometer will show the temperature at the lid, and not at the meat level. If your kettle grill does not have a thermometer built-in (most don't), put a meat thermometer into the cover vent and check it from time to time. If your temperature starts to soar, open the lid and let the coals burn off a bit. Then add some more soaked wood and close the lid again; you should be OK. If your temperature begins to drop below 225 degrees, open the vents. If that doesn’t get the temperature rising, open the lid and add more coals and soaked wood. 6. Check the coals and rotate the meat. Regardless of temperature, check your coals every hour to 90 minutes. You may need to add more. Always add more soaked wood at this point, and always turn or rotate your meat at this point, too. 7. Timing. How long should you cook things? Depends. Fish will take from 45 to 90 minutes. Chicken an hour to two hours. Baby back ribs, such as these, will take from 90 minutes to 2 hours and 15 minutes. A Boston butt, beef brisket or tri-tip can take as long as 6 hours. If you are using a barbecue sauce – and with everything other than a Memphis-style dry rib you probably will be – wait to brush it on until the final 30-45 minutes of cooking. You do not want it to burn, and because most barbecue sauces have a lot of sugar in them, they will burn easily. When barbecuing fish, do not sauce until the last 15 minutes. You will be able to spot doneness with some visual cues. Meat on bones will begin to pull away. When you turn or rotate meat it will begin to fall off the bone. The flakes on fish will separate easily. The interior of a Boston butt will be somewhere around 160 degrees – this is the only meat I barbecue with a meat thermometer. What happens if your heat was just too high and things are looking charred? Well, hopefully you did not let it go this far because you’d been checking every hour to 90 minutes. But if it looks like you have too much char and the meat is not yet done, have no fear: Finish the meat in a 225-degree oven. You will still have enough smoky taste to impress your guests. Once your meat is done, remove it to a platter, add more sauce and let it rest for 10-15 minutes. Let a big tri-tip or Boston butt rest for 20-25 minutes. Add even more sauce right at service and enjoy! You’ll know you cooked real barbecue if everyone has sauce under their fingernails…","Hank Shaw spent a day this week with my father and me, showing us how to smoke ribs on my kettle grill. As worried as I was that the ribs were going to end up dry, they weren’t, and they were the some of the best I’ve ever had. Here’s the process from Hank. ~Elise Barbecue can be a serious business. Hard-core ‘cue mavens buy or build special smokers with custom-made rotisseries and fireboxes in order to precisely control the level of heat and smoke needed for each type of meat or fish. Most of us aren’t ready to drop several hundred—even several thousand—dollars on a special smoker. But you can ‘cue at home, even with that simplest of grills—the “egg” or kettle grill Weber made famous in the 1950s. No, you will not get competition-class barbecue every time, because you cannot control your temperature with a kettle grill as well as you can with the expensive smokers. But you can still easily achieve the proper “slow and low” cooking so critical for barbecue. One of my favorite things to barbecue is ribs, so I’ll use a Kentucky-style bourbon-glazed baby back rib recipe as an example. The larger St. Louis or Memphis cut ribs will work with this method, too, as will a Boston butt for when you want to make pulled pork. I’ve made perfectly barbecued “country ribs” (thick cuts from the pork shoulder) with a kettle, as well as beef ribs, brisket, tri-tip, chicken legs and thighs – even fatty fish such as salmon, sturgeon, bluefish or mackerel.","Hank Shaw",,"Don't have a smoker? Smoke ribs on your Weber grill, low and slow. Step-by-step instructions on how to smoke meat on your kettle grill.","Elise Bauer","Don't have a smoker? Smoke ribs on your Weber grill, low and slow. Step-by-step instructions on how to smoke meat on your kettle grill.",,,
2464,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1729,"2017-09-25 03:36:49","Grilled Tomatillo and Corn Salsa","3 pounds of tomatillos, husks removed, rinsed clean 2 corn cobs, husks still on, OR 2 cups of cooked corn (Trader Joe's has frozen roasted corn which would work great) 1/4 cup chopped fresh cilantro 2 cloves garlic, minced 1 jalapeño, minced (remove seeds for less heat) 3-4 Tbsp lime juice 2 teaspoons salt 1/4 teaspoon cayenne 1/8 teaspoon cumin 1/4 teaspoon dried oregano 1/2 cup finely diced red onion","This recipe makes a batch of salsa big enough for a crowd. Feel free to cut the recipe in half.","1 Grill the tomatillos: Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicated the tomatillos are cooked and changes from vibrant green to olive green. 2 Grill the corn: If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.) Grill until the husks are completely charred and blackened all around. (See How to Grill Corn on the Cob.) The flavor from the charred corn husks will cook into the corn as it grills. Remove from grill. Let cool. Strip off the burnt husks and silks from the corn cobs. Use a sharp knife to cut away the corn kernels from the cobs. 3 Pulse tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne in food processor: Place the tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne, cumin and oregano in a food processor. Pulse until puréed, with a few remaining chunks of tomatillos. 4 Stir in the corn and minced red onion. Adjust seasonings, add more salt to taste.","You know what the secret is to amazing salsa? The grill. Get some char on the main ingredients (in this case tomatillos and corn); the resulting smoky flavor is out of this world. It’s why “fire roasted” canned tomatoes are so perfect for Mexican and Tex Mex recipes. Grilling your tomatillos will make a regular tomatillo salsa unforgettable. Grilling tomatillos couldn’t be easier. You just husk them and put them on the hot grill until they are lightly charred. The best way to grill corn for this salsa is to leave the corn in their husks and put them on a hot grill and grill them until the husks are completely blackened all the way around. That way the corn absorbs the smoky flavor of the corn husks as it cooks. Great with chips or a salsa for tacos.","Elise Bauer",,"Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic","Elise Bauer","Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic","15 minutes","25 minutes","Makes 6 cups"
2461,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1955,"2017-09-25 03:38:31","Grilled Shrimp Tacos with Mango Avocado Salsa","Grilled Shrimp: 1 pound shrimp (16/20 count) peeled and deveined (frozen is fine) 1 quart water (4 cups) 1 tablespoon kosher salt 1 cup cubed ice Olive oil Skewers for grilling, if bamboo, soak in water for an hour Mango Avocado Salsa: 1 ripe but still firm mango, peeled and cut into small cubes 1 ripe avocado, seeded, peeled, and cut into small cubes 2 Tbsp finely chopped red onion 1/2 fresh jalapeño pepper (less or more to taste), minced 3 Tbsp fresh lime or lemon juice 1/2 teaspoon kosher salt 2 Tbsp chopped fresh cilantro leaves (optional) Tortillas: 10 to 12 corn or flour tortillas","Large shrimp grill best (they are less likely to dry out). Look for 16/20 count shrimp (that's 16-20 shrimp per pound). Don't attempt to grill shrimp that are smaller than 26/30 count. We suggest using peeled and deveined shrimp because of the convenience. But truly the best flavor will come from leaving the shell on while grilling. You can cut the back with sharp scissors and devein them before grilling if you want to leave the shells on. The shrimp will absorb flavor from the cooking shell, and it holds the moisture better. We defrost shrimp in salty cold water because soaking in water is the fastest way to defrost shrimp, and if you soak the shrimp in plain water it will leach out the natural salt in the shrimp. The salty water helps the shrimp maintain their natural salt.","1 Defrost frozen shrimp: If you are starting with frozen shrimp, put a quart of cold water in a large bowl and add a tablespoon of salt. Stir until the salt is dissolved. Add the shrimp and several large ice cubes. Let sit until defrosted (keep ice in the water). If your shrimp is fresh or already defrosted, if you want you can put the shrimp in salty water for 15 minutes or until you are ready to thread skewers and grill the shrimp. 2 Prepare the salsa: Place the chopped mango, avocado, red onion, jalapeño in a bowl. Sprinkle with salt and gently toss with fresh lime or lemon juice. Add fresh cilantro (if using) right before serving. 3 Prepare your grill for high direct heat (you'll know it's hot enough when you can hold your hand 1 inch above the grill grates for 1 second). 4 Thread the shrimp onto skewers: Use two bamboo skewers at a time to thread the shrimp.  This will make it easier to turn and keep the shrimp from spinning on the skewer. Starting at the big end of the shrimp, hold the shrimp in a tight spiral like the shape of an apostrophe. Starting at the large end of the shrimp, thread the 2 skewers through the shrimp, starting at the big end and going through the smaller end, right before the tail section. Thread 3 to 4 or more on a skewer, depending on how long your skewers are, leaving a little space between each shrimp so that the shrimp cook evenly. Brush shrimp with a thin coating of olive oil on both sides. 5 Grill the shrimp: Brush hot grill with a wadded up paper towel soaked in olive oil. Place the skewers of shrimp on the hot grill. Grill for 2-5 minutes per side, depending on how hot your grill is and how big your shrimp are. The cut end of the shrimp will change from translucent to opaque as it cooks. It's done when it is just barely opaque. Take it off the grill. Don't overcook or your shrimp will be rubbery! Remove the shrimp from the skewers when they are still relatively hot (they'll slide off better when warm). 6 Warm the tortillas: Depending on the type of tortilla you are using (flour tortillas work well, as do soft white corn tortillas), you can put them on the grill for a few moments to toast them just a little on each side. You can also warm tortillas in a microwave (works well to soften them), or in a frying pan. If warming corn tortillas in a frying pan, it helps to add a little oil to the pan. To serve, place a few shrimp in the center of a tortilla and top with mango avocado salsa!","It’s Labor Day weekend and the unofficial end of the summer holidays (though for some kids, school started a couple weeks ago!) We’ve been experimenting with grilled shrimp lately and I thought I’d share this festive shrimp taco for those of you still looking for ideas of what to grill this weekend. We serve the grilled shrimp in tacos topped with a colorful mango and avocado salsa, which you can easily put together while the grill is heating up. Crazy good! A few tips for perfect grilled shrimp. First, use large shrimp, they’ll hold their moisture better on the grill and won’t dry out in the time it takes to cook them on high heat. If you are using frozen shrimp, defrost them in salty cold water. The water will help them defrost quickly, and the salt in the water will help keep the natural salt in the shrimp from leaching out. Finally, use two skewers at a time to thread the shrimp. That way the shrimp won’t spin around when you go to turn them over on the grill, and they’ll be less likely to fall off while they cook. Here’s a very short (12 seconds) video of how to thread the shrimp onto skewers: Have a great weekend!","Elise Bauer",,"Grilled shrimp tacos with a salsa of fresh mango, avocado, red onion, jalapeño, and lime juice.","Elise Bauer","Grilled shrimp tacos with a salsa of fresh mango, avocado, red onion, jalapeño, and lime juice.","25 minutes","20 minutes","Serves 4"
2468,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1959,"2017-09-25 03:38:41","Grilled Shrimp with Italian Tomato Salsa","Salsa 1 large shallot, minced 2 Tbsp red wine vinegar 1 large garlic clove, minced Salt and black pepper 1 Tbsp small capers 1/2 cup (heaping) chopped black olives 2 pounds plum tomatoes 3 Tbsp olive oil 1/4 cup chopped parsley Shrimp 2 pounds large shrimp, peeled and deveined 3 Tbsp olive oil Salt","If you are defrosting frozen shrimp for this recipe, place the frozen shrimp in a bowl with salted water and a few ice cubes. Let the shrimp defrost gently while you prepare the salsa.","1 Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots. 2 Peel the tomatoes. The best way to do this is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water. Remove from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl. 3 Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt and pepper, gently mix the ingredients together and set aside. 4 If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill. 5 Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through. 6 When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.","Say the word “salsa” and what immediately comes to mind is the Mexican version I grew up with. When my friend Hank told me about his favorite Italian salsa, one with fresh tomatoes, capers, and black olives, I couldn’t wait to try it. But what should it accompany? It’s perfect with fish, and would be good with chicken too. We decided to serve it with grilled shrimp. Fabulous!","Elise Bauer",,"Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.","Elise Bauer","Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.","30 minutes","10 minutes","Serves 4."
2480,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,1962,"2017-09-25 03:38:54","Grilled Pork Chops with Cherry Salsa","1/2 cup chopped red onion 2 Tbsp lemon juice 1 1/2 pounds cherries, about 4 cups 4 pork chops, about 3/4-inch thick Salt Olive oil 2 Tbsp chopped fresh basil 1 Tbsp balsamic vinegar 1/2 teaspoon salt 1 heaping teaspoon sugar","If your cherries are juicy, the salsa will be juicy too. If you want the salsa less juicy, put the finished salsa into a fine-meshed strainer and strain off some of the excess juice.","1 Mix the chopped onion with the lemon juice in a small bowl and set aside. The lemon juice will help take the edge off the onions. 2 Coat the pork chops in olive oil and sprinkle salt over them. Set aside at room temperature. 3 Pit and de-stem the cherries. A cherry pitter is magical for this task, but if you don't have one, use a small knife. Double check for stray pits, they always seem to find their way into dishes that call for fresh cherries. 4 Put the cherries, onions and chopped basil into a food processor. Pulse a few times until you have a chunky salsa, with differing textures of cherry. Alternately, you can chop everything by hand. 5 Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar. Add more of any of these ingredients to taste. Set aside at room temperature. You can make this salsa up to 8 hours in advance. 6 Prepare your grill for high direct heat. Grill the pork chops over high heat with the grill cover closed for 3 minutes. Turn them 45 degrees on the same side to get a pretty cross-hatch pattern, then close the grill cover and cook another 3 minutes. Turn the pork chops over, but this time keep the grill cover open and cook for a final 2-3 minutes. Allow to rest for 5-10 minutes before serving. Serve the pork chops with the cherry salsa.","Cherries are the first fruit to arrive in the summer here in Northern California, and when the trees are laden with them, you have to pick and eat as many as you can, before the worms and birds get to the rest. Friends with cherry trees are good friends indeed, especially when they arrive with baskets filled to the brim. Mostly this is an opportunity to gorge, and engage in pit spitting contests. (I’m still mad that they’ve cross-bred the seeds out of watermelons, depriving me and thousands of kids of the summer rite of seed spitting, but am happy to engage with cherry pits.) But if you want get all grown up on us, you can do other things with fresh cherries—clafouti, cherry fro yo, and sweet cherry pie—or make a simple cherry salsa to accompany pork chops or pork tenderloin. Now a note about salsa. Just because many of us are used to salsa served with tacos doesn’t mean that salsas are inherently spicy. Salsa is just the Spanish word for sauce. In Mexico that usually means the addition of a spicy element such as dried red chiles or chopped fresh jalapeños. Salsa can also be Spanish or Italian inspired, without chiles, which is what we’ve chosen to do here. I actually tried without success to make a spicy cherry salsa; any chile heat ended up detracting from the sweet flavor of the cherries. We finally settled on this simple version with red onions, a little lemon juice, and some balsamic and a touch of sugar to intensify the flavor of the cherries. Lovely served with grilled pork chops. Any other ideas out there for savory spins on fresh cherries? Please let us know in the comments.","Elise Bauer",,"Grilled pork chops with a fresh, Italian-style cherry salsa made with onions, basil and balsamic vinegar.","Elise Bauer","Grilled pork chops with a fresh, Italian-style cherry salsa made with onions, basil and balsamic vinegar.","15 minutes","10 minutes","Serves 4"
2496,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2095,"2017-09-25 03:42:38","Bison Burger","2 pounds ground bison (buffalo) 2 Tbsp finely chopped fresh sage 1 1/2 teaspoons salt 2 teaspoons black pepper 1/2 onion, finely chopped 2 Tbsp vegetable oil Smoky barbecue sauce",,"1 Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool. 2 When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed in. 3 Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking. 4 Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done. Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving. Serve the burger with lettuce and tomato, topped with a smoky barbecue sauce.","Sing along! ♪ Oh give me a home, where the buffalo roam ♫ … and the deer and the antelope play; where seldom is heard a discouraging word, and the sky is not cloudy all day. ♫ Yes we do break into song occasionally around here. It’s good for you and it warms the soul. What better song to sing than Home on the Range when enjoying an all (North) American buffalo burger. And yes, this is more accurately called a bison burger. For the record we are talking about an American buffalo (bison), and not an Asian buffalo. There used to be just a few American buffalo still alive, but now they are no longer endangered, and enterprising ranchers are raising bison as a leaner alternative to beef. Have you ever eaten bison? Imagine a really lean, deep red, grass-fed beefy beef. If you like the taste of a good steak or beef burger, you’ll love buffalo. Ground buffalo is not that expensive, and is readily available at good supermarkets. We got ours at Whole Foods. There are also several online purveyors who sell it. You can cook buffalo much the way you would lean, grass-fed beef. For this burger, we decided to stick with the Western cowboy theme and season the burger with plenty of sage and smoky barbecue sauce. Do you have a favorite way to prepare bison? Please let us know about it in the comments.","Elise Bauer",,"American buffalo (bison) burger made with ground buffalo meat and seasoned with sage, topped with smoky barbecue sauce.","Elise Bauer","American buffalo (bison) burger made with ground buffalo meat and seasoned with sage, topped with smoky barbecue sauce.",,,"Makes 6-8 burgers"
2511,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2097,"2017-09-25 03:42:48","Cowboy Steak with Chimichurri Sauce","Steak 1 2-lb ""Cowboy Steak"" (frenched beef rib steak) Salt Pepper Chimichurri 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems 4-6 garlic cloves 3 Tbsps fresh oregano leaves 3 Tbsp red or white wine vinegar 3/4 cup olive oil 1 1/2 teaspoon sea salt 1/2 teaspoon red pepper flakes 1/4 teaspoon freshly ground black pepper","A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.","1 Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade. 2 Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper. 3a Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving. 3b Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. Serve steak with remaining chimichurri sauce.","The first time I saw a “cowboy steak” at our local butcher, all I could think was, “wow, that’s one BIG steak”. Looking like a two-inch thick steak ping-pong paddle, the cowboy cut of steak is actually a beef rib-eye, bone-in, with the bone Frenched, so that if you were the cowboy eating this steak, you could just hold it by the bone. (So cowboys don’t use forks and knives?) I can just see Marlboro Man now, sitting by the campfire, tin coffee cup in one hand, cowboy steak in the other. (Hmm. Maybe I should ask Ree, the Pioneer Woman herself, if cowboys even eat steaks like this.) Or maybe it’s just a marketing ploy to sell more steak. In any case, we love cooking meat bone-in for the flavor, and this is a very flavorful cut. We marinated the steak in, and served it with, an Argentinean chimichurri sauce, appropriate because, as you know, Argentina is home to the famed gauchos, South American cowboys. Have you ever prepared a cowboy steak cut? If so, what’s your favorite way of doing so? Please let us know in the comments.","Elise Bauer",,"Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.","Elise Bauer","Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.",,,"Serves 3-4"
2500,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2167,"2017-09-25 03:45:01","Tandoori Chicken","3 Tbsp vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon cayenne 1 Tbsp garam masala 1 Tbsp sweet (not hot) paprika 1 cup plain yogurt (can sub buttermilk) 2 Tbsp lemon juice 4 minced garlic cloves 2 Tbsp minced fresh ginger 1 teaspoon salt 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in","If you don't have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done.","1 Heat the spices in oil: Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely. 2 Whisk into yogurt, add lemon juice, garlic, salt, ginger: Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger. 3 Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours. 4 Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. 5 Shake off excess marinade, place chicken on hot side of grill: Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides 6 Move to cool side of grill, cover and cook: Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day. Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.","Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye. We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade. You don’t need a tandoor oven to make tandoori chicken! (Thank goodness). You can cook it over a grill (charcoal preferred) or just in an oven with a broiler. The key to tandoori chicken is to use bone-in thighs and legs (yay! our favorite cuts) because they have enough fat to stay moist under the heat of the grill. We don’t recommend this dish with chicken breasts, they’ll dry out too easily. The pieces should be skinless. Here’s a trick though, if you find yourself with extra skins (we bought our pieces skin-on), soak them in the marinade and slowly fry them until crispy. Better than bacon.","Elise Bauer",,"Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.","Elise Bauer","Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.","15 minutes","40 minutes","Serves 4-6"
2527,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2216,"2017-09-25 03:45:42","Jerk Chicken","1/2 cup malt vinegar (or white vinegar) 2 Tbsp dark rum 2 Scotch bonnet peppers (or habaneros), with seeds, chopped 1 red onion, chopped 4 green onion tops, chopped 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped 2 Tbsp olive oil 2 teaspoons salt 2 teaspoons freshly ground black pepper 4 teaspoons ground allspice 4 teaspoons ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 2 teaspoons molasses 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise 1/2 cup lime juice Salt and pepper Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.",,"1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth. 2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight. 3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. 4a Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. 4b Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice. Serves 6 to 8. Recipe adapted from several sources, including Bon Appetit magazine.","I recently had the jerk chicken at a local Davis hangout, the psychedelically inspired Delta of Venus. The place looks a bit scruffy, but my oh my is their jerk chicken good. And hot. My meal there led me to do some research on jerk preparations. Jerk seasoning, if you are unfamiliar with it, is based on two main ingredients – Scotch Bonnet chili peppers (or habaneros) and allspice, and is how they like to cook chicken in Jamaica and throughout the Caribbean. The following recipe we cooked up isn’t as scorching as the Delta of Venus’, but it is still plenty spicy, and great the next day in a chicken salad. Serve with rice (to spread out the heat) and a very large glass of cold beer. Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments.","Elise Bauer",,"Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice.","Elise Bauer","Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice.",,,
2502,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2223,"2017-09-25 03:45:58","Steak Teriyaki","1/3 cup mirin rice wine 1/3 cup sake 1/3 cup soy sauce (if cooking gluten-free, use gluten-free soy sauce) 1 Tbsp sugar 1 Tbsp fresh grated ginger 1 1/2 to 2 lb flank steak or skirt steak Olive oil or canola oil","You can either pan-fry or grill this steak, either way you'll want to sear it on very high heat. If pan frying, I recommend using a large cast iron frying pan or griddle pan.","1 Marinate the steak: Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl. Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. If marinating for more than an hour, keep chilled until an hour before you plan to cook. 2 Boil marinade to make the teriyaki sauce: When ready to cook, remove steak from marinade, reserving the marinade. Place steak on a plate and set aside. Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce. Please note that if you are concerned by the idea of reusing the marinade after raw steak has been sitting in it, you will be boiling the heck out of this marinade, killing anything that may have decided to grow in it during the marinating process. Also steak isn't the same as chicken. People eat steak raw (beef carpaccio). Salmonella is not a problem with steak; it is with chicken. If you are still concerned, make twice as much marinade, and reserve half to boil down to make the sauce, using the other half as a marinade. 3 Grill or fry the steak: If grilling the steak, prepare your grill for high, direct heat. If pan frying, heat a large cast iron pan on high heat. If grilling oil the grill grates. Pat dry the steak. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Sear for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side. Baste the steak with teriyaki sauce. 4 Let the steak rest: When the steak is well seared on both sides, remove from the heat, cover with foil, and let rest for 10-15 minutes. 5 Slice steak in half with the grain, then in thin slices across the grain: Notice the direction of the grain of the steak (the striations in the muscle fibers of the steak). Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.) Then make thin slices (1/4-inch) across the grain and on a slight diagonal. Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender. If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce. There's lots of goodness in the steak ""jus"" that you don't want to waste. Arrange on a serving plate and pour the remaining teriyaki sauce over it.","I love this photo. It makes me want to eat this steak all over again. Don’t you love it when you make something that you know is good, and you feed it to someone who has their doubts (because that’s just how they are, they doubt everything), and their eyes light up and they get a big smile on their face right after the first bite? That was my mother and father after biting into this steak teriyaki. Flank steak is naturally tough, but the combination of marinating it in a homemade teriyaki marinade of mirin, sake, and soy sauce, along with a fast sear on high heat, and cutting thin slices against the grain, makes for a juicy, tender presentation.","Elise Bauer",,"Seared flank or skirt steak, marinated first in a teriyaki marinade made with mirin, sake, and soy sauce, glazed with the sauce while cooking, and cut thinly against the grain to serve.","Elise Bauer","Seared flank or skirt steak, marinated first in a teriyaki marinade made with mirin, sake, and soy sauce, glazed with the sauce while cooking, and cut thinly against the grain to serve.","10 minutes","30 minutes","Serves 4"
2503,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2365,"2017-09-25 03:49:04","BBQ Turkey with Mustard Sauce","4 to 6 turkey legs and/or thighs, trimmed of excess fat Salt Vegetable oil South Carolina Mustard BBQ Sauce: 4 Tbsp butter 1/2 onion, grated (use a box grater or cheese grater) 1/2 cup cider vinegar 1/2 cup brown sugar 1/2 cup yellow mustard 1 Tbsp dry mustard 1 teaspoon cayenne 1 bay leaf Salt to taste","Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.","1 Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes. 2 Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes. 3 Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes. 3 Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil. 4 Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase. 5 Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat. 6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes. Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer. You can continue to baste with the sauce every 15 minutes or so until the meat is done. 7 When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes. Serve with extra sauce, and plenty of napkins!","We’ve introduced South Carolina barbecue sauce and now here is a great recipe you can make with it, barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they’re an inexpensive source of protein. But no matter what time of year we’re having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving, which is not necessarily what you want in say, June. In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn’t taste anything like Thanksgiving turkey, in a good way. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I’ve ever had.","Elise Bauer",,"Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.","Elise Bauer","Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.",,,"Serves 4-8"
2465,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2390,"2017-09-25 03:49:29","Grilled Lime Chicken with Black Bean Sauce","Grilled Chicken Ingredients: 6 Tbsp lime juice (from 3 to 4 limes) 2 Tbsp extra virgin olive oil 1/2 cup+ (more to taste) chopped fresh cilantro 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 1/2 lbs boneless, skinless chicken breasts, thin cutlets Garnish: 1/2 cup chopped red onion 2 Tbsp seasoned rice vinegar Sliced avocados, sour cream, cilantro Black Bean Sauce Ingredients: 1 Tbsp olive oil 1/2 cup chopped red onion 2 cloves garlic, crushed and minced 1 (15 oz.) can black beans 1 3/4 cups water 1 bay leaves 1/2 cup chopped cilantro, including stems, loosely packed 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Kosher salt, or more to taste","If you don't have access to a grill, you can sauté the chicken breasts in a cast iron pan on medium high to high heat until lightly browned on both sides and just cooked through.","1 Marinate chicken breasts: Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. If the chicken breasts are not already thin cutlets, make them so by cutting them in half horizontally. They should be no more than 3/4-inch thick at their thickest point. Trim the chicken breasts of excess fat, then add them to the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours. 2 Soak chopped red onion for garnish in rice wine vinegar and water: Place 1/2 cup chopped red onion in a small bowl and add a couple tablespoons of rice wine vinegar, and enough water to just cover the onions. Chill until dish is ready for garnish. 3 Sauté onions for black bean sauce: First, taste the liquid in the canned beans. If it tastes good, use it, if not, drain the can, and rinse the beans. (Depending on the brand of canned beans, the liquid might be good tasting or not.) Heat 1 Tbsp of olive oil in a saucepan on medium heat. When hot, add the chopped red onions and cook for 5 minutes, until translucent. Add the minced garlic and cook a minute more. 4 Add beans, water, bay leaf, spices, then simmer: Add the beans to pot, including the can liquid if using (if not, replace with water). Fill up the empty can with water and add that to the pot as well (about 1 3/4 cups of water). Add the bay leaf, chopped cilantro, oregano, black pepper, and salt. Increase the heat to bring to a boil, then reduce heat to maintain a low simmer. Simmer uncovered  for 10 to 15 minutes. Remove from heat and let sit for a few minutes. 5 Purée sauce: Remove the bay leaf. Pulse in a blender (or use an immersion blender) until somewhat smooth. (Remember to only fill a blender a third of the way if you are blending hot liquids, and hold the top down while you blend.) 6 Grill chicken breasts: Prepare your grill for medium-high, direct heat. Place the chicken breasts on the grill, and grill until they are just cooked through (approximately 1 1/2 to 2 minutes on each side). Remove to platter when grilled. Serve the grilled chicken with the black bean sauce. Sprinkle with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.","This recipe for grilled chicken, marinated in lime juice, and served with a cilantro infused black bean sauce is inspired by a recipe from my dear friend and site contributor Steve-Anna. First posted in 2006, I’ve changed it over the years incorporating many of the ideas that commenters have given us after trying the recipe, plus a few ideas of my own. Chicken cutlets are marinated in a lime juice cilantro marinade for a couple hours. They are grilled quickly on a hot grill and served with a simple black bean sauce made with canned black beans, onions, garlic, and oregano. I’m garnishing the chicken with chopped red onions that have soaked in some water and seasoned rice vinegar for a quick pickling effect. A note on the black beans. You only need a cup and a half of cooked black beans for the sauce in this recipe. In my book, this is not enough to warrant making a whole batch of beans from scratch, which is why we are using canned beans (I recommend Bush’s, S&W, or Goya). But if you want to make beans from scratch, by all means do not let me deter you. Here’s an excellent method in our Black Bean Burrito Bowl recipe. Updated recipe and photos, first published in 2006","Elise Bauer",,"Lime marinated grilled chicken cutlets! With a thick and creamy black bean sauce.","Elise Bauer","Lime marinated grilled chicken cutlets! With a thick and creamy black bean sauce.","2 hours","25 minutes","Serves 4"
2471,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2392,"2017-09-25 03:49:40","Grilled Cilantro Lime Chicken","2 pounds skinless, boneless chicken breasts 2 Tbsp olive oil for the marinade plus more for grilling Grated zest from 2 limes Juice from 2 limes, about 1/4 cup 3 Tbsp chopped cilantro 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper Lime wedges, fresh sprigs of cilantro, and slices of avocado to serve","The lime is the predominant flavor in this chicken recipe. We've paired it with cilantro. You could also try it with minced ginger, some garlic, or even mint. We pound the chicken breasts to an even thickness and then chill them before grilling. Chilled, even-thickness chicken breasts will be less likely to overcook in the time it takes to get grill marks.","1 Pound chicken breasts to even thickness: Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin. 2 Marinate the chicken: Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight. 3 Grill: Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.","Hello summer and cooking chicken on a grill! I don’t know about you, but sometimes I struggle with grilling chicken breasts. The meat can very easily end up charred and dry on the outside or ends, while still raw on the inside. What we’ve done here helps result in juicy chicken breasts, with nice grill marks to boot. First we pound the boneless, skinless breasts to an even thickness, which will help the meat cook more evenly, so you don’t have the extremes of raw and dry. Then we marinate the chicken in an acidic marinade made with lime juice. It’s almost like using buttermilk, but lime flavored. The acid helps tenderize the meat for grilling. Since the chicken breasts have been formed into rather thin cutlets, we take them directly from the refrigerator to the grill. That way, they don’t overcook in the time it takes to get nice grill marks on them. Cilantro lime chicken is a classic Southwestern favorite. Not everyone likes cilantro though, so if that’s you, change it up a bit and try adding grated fresh ginger to the marinade instead. Or maybe some minced garlic and chopped parsley. Enjoy!","Elise Bauer",,"Skinless boneless chicken breasts marinated with lime and cilantro and grilled.","Elise Bauer","Skinless boneless chicken breasts marinated with lime and cilantro and grilled.","35 minutes","10 minutes","Serves 4-6"
2472,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2393,"2017-09-25 03:49:45","Chipotle Burger","1 1/2 pounds ground beef 1/3 cup grated onion 2-4 chipotle peppers (from a can of chipotle chili peppers in adobo), depending on how much chile heat you like, minced, plus 1 Tbsp of the adobo sauce 1 teaspoon Kosher salt 1 teaspoon ground cumin 1 teaspoon black pepper 6 hamburger buns 6 slices jack cheese 2 avocados, sliced Chipotle hot sauce to taste (we use Tabasco brand) 1/3 cup chopped cilantro, for garnish 2 poblano chile peppers, roasted, seeded, peeled and sliced (optional)* * Optional step for roasted poblanos. Coat the poblanos with a little oil and grill or broil them until they are blackened on all sides. Alternatively, you can take the plain, un-oiled peppers and place them directly on a gas stovetop burner, turning them as needed, until they are blackened on all sides. Place the blackened peppers in a covered bowl for 15 minutes or so to steam. Peel off the charred skin and remove all the seeds. Slice into thick ribbons and toss with a little vegetable oil and salt and set aside.",,"1 Mix the ground beef, grated onion, minced chipotles, the adobo sauce, salt, cumin and black pepper together in a large bowl. Mix gently, just until the ingredients are combined. Do not over-mix or the burgers will be tough. 2 Form 4-6 patties from the burger mix, about 1/4 pound to 1/3 pound each. Tip: form the patties with a little indentation in the center and as they cook the patties won't bulge as much in the center. 3 Grill the burgers over medium-high heat (with the grill lid down) until done, about 6-7 minutes per side, depending on how hot your grill is. Cook until the internal temperature is 140°F for medium rare, or 160°F for well done. When the burgers are almost ready, place a slice of jack cheese on each patty and close the grill lid. The cheese should melt in a little over a minute. 4 If you want toasted burger buns with your burgers, toast them after you've flipped the burgers. Watch that the buns don't burn; when they are lightly toasted move them to a tray near the grill. When the burgers are ready, place them on the buns. Top with slices of avocado, then some of the roasted poblanos (if using) a little cilantro and hot sauce.","Happiness is … finding a half-full can of chipotle chilies in adobo in the fridge, when you have burgers to grill! These smoked red jalapeños add pizzaz to almost anything grilled. Fold minced chipotles into your burger mixture, form patties and grill. Top the burgers with melted jack cheese, sliced avocados, and a little cilantro. If you want even more heat, double down and add strips of roasted poblano chilies. Have a safe and fun Fourth of July! ~Elise","Elise Bauer",,"A hamburger flavored with chipotles in adobo, cumin and onion, served with jack cheese and avocados.","Elise Bauer","A hamburger flavored with chipotles in adobo, cumin and onion, served with jack cheese and avocados.","15 minutes","20 minutes","Serves 4-6."
2462,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2462,"2017-09-25 03:50:38","Grilled Japanese Eggplant with Tahini Sauce","4 Japanese eggplants (about 1 1/4 pound total) 1 teaspoon Kosher salt 3 Tbsp of olive oil Tahini sauce 1/4 cup roasted sesame tahini 1/4 cup water 1 teaspoon minced garlic 2 Tbsp lemon juice 1 Tbsp chopped parsley 1/2 teaspoon sugar 1/2 teaspoon Kosher salt Thai basil for garnish","If you don't have a grill, you can use a grill pan or a cast iron pan on the stove top. Just spread some oil over the bottom of the pan so the eggplants don't stick, heat on high heat, follow the recipe for preparing the eggplants, and ""grill"" the eggplants on the hot pan.","  1 Slice the Japanese eggplants in half, lengthwise. Using a sharp paring knife, score the inside surface of the eggplants in a cross hatch pattern, 1/2 inch deep. Lay in a tray and sprinkle the exposed, scored side with salt. Let sit at least 20 minutes (or up to an hour or more) while the grill is coming to temperature and while you make the tahini sauce. The salt will help draw out excess moisture from the eggplants. 2 Prepare your grill for high, direct heat. While the grill is heating, prepare the tahini sauce. 3 If you have a mini chopper, place all of the tahini sauce ingredients in it and pulse until smooth. If you don't have a mini chopper, mince the garlic and parsley very very fine, and then use a fork or a small whisk to whisk all of the ingredients together. (You can also use a mortar and pestle to grind the garlic with the salt and sugar until it is a smooth paste, then whisk together all of the ingredients.) 4 When your grill is ready and hot, pat the eggplants dry with a paper towel, and brush the insides with olive oil. Place the eggplant halves cut-side down on the hot grill. Press them down a little so they make good contact with the grill. Grill on the cut side until well browned, about 3 to 5 minutes. When they are well seared on one side, flip them over and cook on the other side until the eggplants are cooked all the way through, another couple minutes or so. Brush again with a little olive oil. 5 Remove from grill, place on a plate and serve with tahini sauce. Garnish with Thai basil.","Fellow gardeners, do you ever plant something because you like the look of it, but grow more than you know what to do with? That’s been my relationship to the Japanese eggplants in my garden. I love to grow them. They hide out trellised against a fence behind my garden bed. They’re a beautiful deep shade of purple, long and elegant. But unlike tomatoes, you can’t just chop them up and toss them in a salad. Eggplants need to be cooked. Japanese or Asian eggplants are more delicate than their Italian globe brethren. They cook faster, the peels are thinner, and the cooked flesh is creamier. An easy way to cook this type of eggplant is to grill it, either on a grill or in a grill pan, with high, searing heat. Don’t be afraid of those char marks. They’re delicious. The best part. These grilled eggplant we are serving with a creamy sesame tahini sauce, which works beautifully with the eggplant (and would go great with other veggies as well.) I have only a few recipes for my garden Japanese eggplants and am always looking for more. So if you have any ideas, please let me know about them in the comments!","Elise Bauer",,"Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.","Elise Bauer","Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.","25 minutes","10 minutes","Serves 3-4 as a side dish."
2466,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2466,"2017-09-25 03:50:42","Grilled Swordfish Steaks with Lemon Oregano Marinade","Marinade ingredients: 1/2 cup olive oil 1 1/2 Tbsp lemon juice 2 teaspoons minced fresh oregano 2 teaspoons minced fresh thyme 2 large cloves garlic, crushed 1 teaspoon lemon zest 1 teaspoon dried oregano 1 teaspoon fennel seeds, crushed 1/2 teaspoon black pepper 1/4 teaspoon salt Fish: 2 6-8-ounce swordfish steaks Olive oil for grill grates Slices of fresh lemon for garnish","If you are buying fresh swordfish, buy the freshest you can. Like any other fresh fish, it should not smell ""fishy"" at all. Really, at all. Do not buy fresh fish to eat tomorrow. Cook it and eat it the day you buy it. Looking at the swordfish steaks in the market, any coloration should be pink, not brown. Pick out the best looking, most fresh pieces available. To defrost frozen fish, keep it in its package, defrost slowly in a bowl of cold water.","1 Place all marinade ingredients in a small bowl, mix to combine. 2 Rinse the swordfish steaks in cold water and pat dry. (Don't remove the fish skin, it will help keep the steaks from falling apart when grilling. You can always remove after the fish is cooked before serving, if you want.) Place the fish in a non-reactive dish and cover with the marinade. Coat on all sides with the marinade. Cover and refrigerate for a half hour to an hour. 3 Prepare your grill for high direct heat. You know the grill is hot enough when you place your hand one inch above the grill grates and you can only keep it there for 1 second. Wipe the grill grates with a paper towel infused with olive oil to oil the grates so the swordfish steaks don't stick when you turn them over. 4 Brush off excess marinade (not all of it, just most) from the swordfish steaks. Place the swordfish steaks on the hot grill grates. Grill for about 5 to 7 minutes on one side, until you have good grill marks. Turn over and cook for a few minutes longer, until the fish is just cooked through. Remove from heat and let rest a few minutes before serving. Serve with slices of fresh lemon.","What’s your favorite way to prepare swordfish? Mine is marinated in an herby vinaigrette, and then grilled. Swordfish is a sturdy fish. It holds up like steak when you cook it, and like beef, takes well to marinating. A quick and easy marinade is just a bottle of your favorite Italian dressing. Or if you, like me, prefer to make your dressings and marinades from scratch, here’s a lovely Greek-inspired vinaigrette with which to marinate the swordfish. It’s made with fresh lemon juice, olive oil, garlic, oregano and thyme.","Elise Bauer",,"Grilled swordfish steaks that have marinated in olive oil, lemon juice, oregano, thyme and garlic","Elise Bauer","Grilled swordfish steaks that have marinated in olive oil, lemon juice, oregano, thyme and garlic","1 hour, 10 minutes","15 minutes","Serves 2"
2469,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2469,"2017-09-25 03:50:49","Grilled Italian Sausage with Peppers, Onions and Arugula","1 large red onion, cut into wedges* 2 large red bell peppers, seeded and cut into thirds 1 pound sweet Italian sausage links Olive oil Salt 3 Tbsp honey 3 Tbsp balsamic vinegar 2 to 3 handfuls of baby arugula *Cut the onion wedges so that the root end is still intact on each wedge. It will make the onion wedges easier to grill and help keep them from falling apart on the grill.","If you don't have a grill, sear the onions and bell peppers in a little oil on high heat in a large, preferable cast iron, frying pan. Then lower the heat to medium low, add the sausages, and cook, turning the sausages occasionally, until the sausages are cooked through. Towards the end of cooking, baste with the honey balsamic mixture.","1 Preheat the grill. Mix together the balsamic vinegar and honey in a small bowl and set aside. 2 Coat the onion, peppers and sausages with a little olive oil. Salt the peppers and onion. Coat the grill grates with a little olive oil. Put the onion wedges on the grill and cover the grill. Let the onions roast for 5 minutes, or until they are a little charred. Turn the onions and move them to a cooler part of the grill to finish. 3 If your grill has two levels, place the sausages on the top part of the grill and the peppers directly below them. Done this way, as the sausages drip juice and fat, it will fall on the peppers, flavoring them while simultaneously preventing flare-ups. If your grill does not have two levels, put the peppers on the hottest part of the grill and the sausages on the coolest. Cover and grill everything for 15 to 20 minutes or so, periodically checking and turning the sausages and peppers as needed. Towards the end of cooking, baste the sausages, peppers and onions with the honey and balsamic mixture. 4 When the sausages are cooked through and the peppers and onions cooked, remove them from the grill to a sheet pan or large bowl. If you want, pick off some or all of the charred skin on the peppers. Cut the peppers into long strips, and slice the root end off the onions to separate the pieces. Cut the sausages into thirds. Mix everything well in the pan or bowl. To serve, place a bed of baby arugula on the serving plates and top with the sausage, peppers and onion.","Italian sausage, red bell peppers, and onions, a classic combination, right? Well, they’re even better when served on a bed of fresh, baby arugula greens. No additional dressing needed. The heat from the sausages, peppers, and onions helps to wilt the arugula a little, and the juice from the sausages is all you need for the greens. My friend Heidi H of Carlisle, MA, prepared this sausage dish for us on our annual pilgrimage to the east coast and we loved it! The peppery flavor of the baby arugula is a perfect complement to the sausage, peppers, and onions. Remember when cooking sausages, cook them on medium low heat, otherwise they’ll cook up tough and dry. For the grill, that means indirect heat, or the cool side. We’ve positioned the sausages in our grill’s upper rack with the peppers below so as they cook, the sausages can baste the peppers in any juice or fat that gets released while cooking. Update Aug 9: Heidi just reminded me I forgot the honey balsamic glaze! Yikes. It really does add wonderful flavor to the dish. I’ve now added it to the ingredients and method.","Elise Bauer",,"Grilled sweet Italian sausages, bell peppers and red onions served over a bed of baby arugula.","Elise Bauer","Grilled sweet Italian sausages, bell peppers and red onions served over a bed of baby arugula.","10 minutes","20 minutes","Serves 4-6."
2470,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2470,"2017-09-25 03:50:56","Grilled Cornish Game Hens","4 game hens Olive oil Salt and black pepper Lemon wedges (optional) Special equipment needed: Bricks, one per hen, wrapped in foil (optional)","It's handy to have a spray bottle with some water in it while you are grilling to douse any flare-ups on the grill.","1 Spatchcock the cornish game hens: To grill the hens evenly, you will want to flatten the birds in a method called spatchcocking. To do this, start by trimming off any excess fat and the wingtips from the game hens. Turn the birds over and use kitchen shears to cut out their backbones. Use your hands to flatten the birds. You can stop here, but I like to cut out the ribs and the saber bone — essentially the hen's shoulder blade — to make the hens easier to eat. 2 Oil and salt the hens, let sit to come to room temp: Pat the hens dry with paper towels, then coat them with the olive oil. Salt well and set aside for 15-30 minutes; the hens will cook better if they are at room temperature. 3 Prepare the grill: While the hens are coming to room temperature, get your grill hot. Make sure the grates are clean. Just before you put the birds on the grill, soak a paper towel in some oil and use tongs to wipe down the grill grates. 4 Grill hens breast-side up, weighted if necessary: Place the hens down on the grill breast side up (open side down). Watch them: Chances are they will want to arc upward, which you don't want. You want the hens to have good, solid contact with the grill. If they arc, place a foil-wrapped brick on the hen. Grill this way for 10 minutes with the grill cover open. If you don't have bricks handy just squash the birds down on the grill with tongs or a spatula. 5 Flip hens over and grill the other side: After 10 minutes, flip the birds and place the bricks on them again, if using. Grill for 5 minutes, or until the skin on the birds is nice and browned. Turn the birds back over and cook to your liking breast side up — you shouldn't need the bricks anymore. Depending on the heat of your grill, you may not need much more time, but on cool-ish grills this final step can take as much as another 10-15 minutes depending on how done you like your hens. 6 Season and rest before serving: Move the hens off the grill and grind some black pepper over them. Let the birds rest for 5-10 minutes before serving. Serve with lemon wedges on the side.","Please welcome Hank Shaw as he shares his favorite way of preparing cornish game hens, grilled! Absolutely delicious. ~Elise Cornish game hens. Almost everyone has seen them at some point, either sitting next to the chicken at the meat counter or hiding in the freezer section like little poultry-shaped hand grenades. They kinda-sorta look like chickens, but are they? Despite their name, Cornish hens are not a game bird — although they are, more or less, the size of a partridge. No, they are merely young birds (about five weeks old) from a small breed of chicken. Disappointed that they aren’t actually something exotic? I was, too, until I began eating them, many years ago. Think of Cornish hens as single-serving chickens, which is precisely the reason the breed was created back in the 1950s. And since they are so young and tender, Cornish hens are perfect for the grill. They cook pretty quick as it is, but the birds will cook even faster if you spatchcock them. Yes, I know. Spatchcocking sounds like some medieval torture, but it’s really just a simple way to flatten a bird well enough so that it gets great contact with the grill so it cooks faster. Once you’ve spatchcocked your hens (this method, by the way, works with any bird), you can grill them as-is, or grill them al mattone, which is Italian for “with a brick.” And yes, that is exactly what you do. Wrap bricks in foil and lay them on the hens and you will get even better contact with the heat, the birds will cook more evenly — and you’ll be eating them faster. I don’t like to mess with birds grilled this way. Sure, you can marinate them in something, but I prefer my hens flavored by nothing more than fire, salt, pepper and maybe a squeeze of lemon.","Hank Shaw",,"Cornish game hens are first butterflied (spatchcocked), then grilled flattened, with the weight of a brick. Perfect for entertaining!","Elise Bauer","Cornish game hens are first butterflied (spatchcocked), then grilled flattened, with the weight of a brick. Perfect for entertaining!","40 minutes","25 minutes","Serves 4-6"
2473,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2473,"2017-09-25 03:50:59","Grilled Salmon with Dill Butter","4 6-ounce portions of salmon, preferably skin-on Salt 2 Tbsp vegetable oil, plus more to wipe down the grill 1/4 cup unsalted butter, at room temperature 2 teaspoons chopped fresh dill One lemon, thinly sliced, for garnish","Skin-on is helpful when grilling salmon, as the skin helps hold the fish together on the grill grates.","1 Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat. 2 While the grill is heating, mix the fresh dill with the butter in a small bowl. 3 When the grill is hot, scrape down the grates with a grill brush. Pour a little vegetable oil onto a paper towel, and use tongs to wipe down the grill grates. Coat the salmon in the remaining 2 tablespoons of oil and place, skin side up, onto the grill grates. Grill over high heat for 2-4 minutes (depending on how thick your salmon pieces are) undisturbed. Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and grill it for another 3-5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done. 4 To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.","Do you have your grill on? Here’s a quick and easy way to grill salmon. No marinade required. The trick to grilled salmon, so that your fillets stay whole and don’t fall through the grill grates, is to use skin-on pieces. Grill the salmon flesh side down first. Once you have some grill marks, turn over the salmon so that now the skin-side is on the grill. As the salmon cooks, the flesh tends to flake, but if the salmon does most of its cooking skin-side down, the skin will help keep the salmon together so it doesn’t flake apart into the grill. A little butter with dill is all you need to serve, with a few slices of lemon. Perfect!","Elise Bauer",,"Simple and easy, grilled salmon with dill butter and lemon. Low carb and paleo too!","Elise Bauer","Simple and easy, grilled salmon with dill butter and lemon. Low carb and paleo too!","15 minutes","10 minutes","Serves 4"
2475,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2475,"2017-09-25 03:51:00","Hot Dogs with Pineapple Bacon Relish","1/4 pound thick cut bacon 1/2 large red onion, chopped, about 1 cup 2 cups finely chopped fresh pineapple (about 10 oz) 1/4 cup chopped sweet pickles 1 Tbsp sweet pickle juice 8 hot dogs 8 hot dog buns","If you are grilling the hot dogs, if you want you can grill the onion instead of sautéing. Just cut into thick rounds, coat with olive oil, and grill for about 5 minutes per side. Then chop.","1 Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate. 2 Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips. 3 In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs. 4 Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog. 5 Place a hot dog in a bun and top with a couple spoonfuls of relish.","You know you’ve made something good when it disappears faster than the backside of Usain Bolt. No need to beg your loved ones to take seconds on these hot dogs. You’ll be lucky if there are any left for you! Chop up some fresh pineapple, and mix it in with chopped bacon, onions, and sweet pickles. Pile the relish over a sizzling hot dog and enjoy. Watch out, it’s messy, but I think that’s just how it goes with hot dogs and relish. Slather on some mustard too. You may as well go full-on mess while you’re at it.","Elise Bauer",,"Hot dogs, cooked your favorite way, served with relish of pineapple, chopped bacon, red onion, and sweet pickles.","Elise Bauer","Hot dogs, cooked your favorite way, served with relish of pineapple, chopped bacon, red onion, and sweet pickles.","15 minutes","15 minutes","Makes enough relish for 8 hot dogs"
2476,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2476,"2017-09-25 03:51:06","Santa Maria Style Tri Tip","1 tri-tip roast, also known as triangle steak, a bottom sirloin cut (anywhere from 2 1/2 pounds to 4 pounds), look for one well-marbled with fat Santa Maria Rub (enough for a 4 pound roast) 1 Tbsp Kosher salt 1 Tbsp finely ground black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 teaspoon cayenne 1 Tbsp dried oregano 1 teaspoon dry rosemary (or fresh, finely minced) 1/2 teaspoon dry sage","Tri-tip roasts range from 2 1/2 pounds to 4 pounds. Figure on 1/2 pound of meat (before cooking) per person. A Santa Maria rub has salt, pepper, and either garlic salt or garlic powder. That's the base of the rub, anything beyond that is optional. If you don't have access to the tri-tip cut where you are, try using a thick london broil or sirloin steak.","1 Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor). Sprinkle the rub on the meat on all sides, and massage the rub into the meat. Cover and let sit at room temp for an hour. 2 Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.) Sear the roast on all sides, 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur. 3 Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack. If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings. If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating. Try to maintain a grill temperature of 250°F to 300°F. 4 Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat. 5 Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 minutes. Slice against the grain and serve.","What are you grilling for Labor Day? My favorite is this cut of beef, a triangle-shaped “tri-tip”, from the bottom sirloin. It’s also called a “Santa Maria steak” because Santa Maria, California is where it first became popular. Typically it is rubbed first with a mixture of salt, black pepper, and garlic salt, and then whatever other seasonings you want, and then barbecued over red oak wood. I love the cut because it’s just a fat, juicy steak that cooks up beautifully on the grill. You can marinate it, or use a classic Santa Maria rub. In this recipe we are starting with the basic rub and adding some herbs and a little cayenne. Some recipes will have you cut the layer of fat off the roast, I prefer to keep it on, and bathe the steak in the juiciness of fat as it cooks. Now, the only problem with tri-tip is that it can be hard to find outside of California, though I understand Costco does carry it. If you can’t find it, you can still use this approach and the Santa Maria rub with a thick (look for a two inch thick or greater) well marbled sirloin steak, or london broil.","Elise Bauer",,"A California classic, Santa Maria style tri tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlic-y crust.","Elise Bauer","A California classic, Santa Maria style tri tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlic-y crust.","1 hour","35 minutes","Serves 5 to 8"
2477,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2477,"2017-09-25 03:51:09","Barbecued Pork Shoulder on a Gas Grill","One 4 pound pork shoulder roast, preferably Boston butt, boneless or bone-in (you can easily make two 4 pound roasts in about the same amount of time if your grill is big enough to accommodate them both) 5 to 6 cups of wood chips, hickory, oak, apple, or other fruit wood BBQ Rub (enough for a 4 pound roast) 2 Tbsp brown sugar, packed 2 Tbsp white sugar 2 Tbsp paprika 1 Tbsp kosher salt 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garlic powder 1 1/2 teaspoons chipotle chile powder 1 1/2 teaspoons black pepper Santa Maria Rub (enough for a 4 pound roast) 1 Tbsp salt 1 Tbsp finely ground black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 teaspoon cayenne 1 Tbsp dried oregano 1 teaspoon dry rosemary (or fresh, finely minced) 1/2 teaspoon dry sage 1/4 teaspoon sugar","Note that this cooking time is for a 4-pound Boston butt pork shoulder. A general rule on barbecued pork is to cook it at about 215°F to 225°F for 90 minutes per pound. If using a rub, you'll need to get the rub on the night before and refrigerate. Cooking a 4 pound roast, allowing time for the barbecue to heat up and for the meat to rest once done, can easily take 9 hours, so start early in the morning if you want to have the roast done in time for dinner. You need to keep smoke on the meat for at least 4 hours for a 4 pound roast. If the roast isn't done after 6 hours, finish it in the oven, wrapped tightly in foil to hold in the moisture. Two rub recipes are provided here. Pick one for a 4 pound roast, or if barbecuing two roasts, try one each.","The day before: 1. Prepare the rub. Mix all the ingredients for the rub together, breaking up any clumps. Taste the rub as you make it and see if you like the taste, adjust accordingly. 2. Rub the roast with the rub. Unwrap the pork roast and place it on its butcher paper or in a roasting pan, something that can catch the rub. With your (clean) hands work the rub mixture into the pork shoulder all over, including inside any crevasses you may find in a boneless roast where the bone had been. Be generous with the amount of rub. Rewrap it in the butcher paper or wrap it in plastic and place it in a pan (to catch any liquid that may drip out), and refrigerate it overnight. The night before: 3. Soak the wood chips. Take 3 or 4 large handfuls of wood chips (hickory, oak, apple or other fruit wood) and place them in a bowl and cover them with water to soak them overnight (can also do for an hour before using). I think it helps to have a mix of sizes, from small chips to larger (1-inch x 2-inch) chunks. The smaller chips will get smoking more quickly, but will burn out more quickly too. The larger chunks will take longer to catch, but last well past when the smaller chips have burned themselves out. The Day Of: 4. Bring the chilled roast to room temp. 1 to 2 hours before you start the barbecue, take the pork out of the refrigerator to come to room temperature. Now, if you forget to do this, which I have done, you can still go ahead and BBQ it. You'll likely be finishing it in the oven anyway. It will just take a bit longer to cook. 5. Prepare your grill. Remove one of the grill grates. This will be your ""hot"" side, where the wood chips will go. The other side of the grill will be the ""cool"" side, and where the meat will be, away from direct heat. Depending on the structure of your grill, you may want to remove the ""flavor bar"", the thin metal piece with lots of holes in it that sits over the burner. The wood chips will smoke more easily if they lay in a (fireproof metal or foil) container directly on the burner. 6. If there is room on your grill, place a small aluminum tray of water on the grill to help moderate the heat and help keep the roast from getting too dry. A good place to place this is on an upper rack if you grill has one. 7. Get the grill smoking. Create a double layered aluminum foil boat with a handful or two of damp wood chips in it. Place the boat directly on the burner on the ""hot"" side of the grill if you can (otherwise place on the flavor bar). Turn the grill on to medium flame, cover the grill and let it heat up until the the wood chips start smoking. You'll either see smoke coming out of the grill, or if you raise the lid, you'll see smoke coming out of the wood chip boat. You should see and smell the smoke. You'll be replenishing the wood chips periodically for the next several hours so put more dry chips into water to soak if needed. 8. Once the grill is smoking, place the roast on the grill grates on the cool side of the grill, away from direct heat. If your grill has a hot spot, position the roast away from it. If there is a fatty side to the meat, put that side facing up; the fat will render over time and baste the pork. Cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain ideally is 225°F. Try to keep it close to that temperature, within a range of 210°F to 240°F. If the temperature goes too high, the roast may dry out. If it's too low, it will take forever to cook. 9. Maintain the smoke and the 225°F temperature. This is the tricky part. You will want to maintain smoke in the grill for at least 4 hours (6 hours for a bigger roast). You will also want to maintain a cooking temperature of around 225°. So, you have to check the grill! Check if the temperature is being maintained between 210°F and 240°F, and check to make sure the chips are still producing smoke, every half hour. About once an hour you will likely need to replenish the chip boat with more wood chips. Resist the temptation to open the grill more than once an hour. Every time you open the grill the inside temperature drops and you increase your overall cooking time. I found the best way to check the temperature, since I don't have a gauge in the grill itself, is to put an instant read meat thermometer into an opening in the hood on the meat side (cool side) of the grill, and just keep checking it. Make sure sensor tip of the probe is not touching the meat itself. You want to avoid opening up the hood too often, because every time you do that, you lose heat. Of course, if your gas grill gets too hot, opening the hood can cool it down quickly. Expect a minimum cooking time, if you have been diligent at maintaining a 225°F, of 90 minutes per pound. So if you are cooking a 4 pound roast, total cooking time will be at least 6 hours (and easily more). An 8 pound roast will take at least 12 hours of cooking time. (If you want to cook 8 pounds of pork shoulder more quickly, I recommend starting with two 4 pound roasts, spaced on the grill a few inches apart, which will cook in just a little more time than an 8 pound roast.) 10 After 2 or 3 hours, during one of your hourly opening of the grill to refresh the wood chips, reposition the roast so that the side that was closest to the heat is now furthest from the heat. 11. Test internal temperature of meat. After about 5 hours, start taking the pork's internal temperature: You can eat it at 165°F, but if you are making pulled pork the meat needs to be ideally 195°F. When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes, and preferably 1 hour. If after 6 hours of cooking, if the meat hasn't reached 195° internal temp (usually after 6 hours, the internal temp on my roasts is about 155°F), my recommendation is to remove it from the grill and finish in the oven. 12. Finish in the oven. Wrap the roast in aluminum foil to help prevent it from drying out in the oven, and place it in a roasting pan, in a 300°F oven. Cook until the internal temperature of the roast reaches 195°F. If your starting internal meat temperature is 150°F or so, this can take anywhere from an hour to two hours. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes, up to an hour. 13. Pull the pork. Pull the pork with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time. One of the biggest sins of barbecue is to oversauce perfectly good meat. Serve on a bun with or without sauce, and with or without coleslaw. Also great with grilled or raw pineapple.","Barbecue. There is nothing better than a good pork shoulder roasted “low and slow” as they say, over wood smoke. The long cooking time and low temperature ensure a succulent roast. And the smoke? Well the smoke is the whole point of barbecuing in the first place, otherwise you could just as easily use a slow cooker. The thing is, to do this right, you really need a smoker, or a barbecue with a separate box for wood chips. I don’t have either. I may get a smoker at some point, but at the moment, I do have a perfectly functional 2-burner gas grill. The good news is that you can indeed achieve a pretty decent barbecue with your grill, if you watch the temperature and keep up the smoke. It just takes a big more finagling and a lot more attention. I’ve barbecued a half dozen pork shoulders on my grill over the last few weeks, just to get the method solid. What follows is the approach I used to get the best results. I found this grill method works best with a 4 pound Boston butt shoulder roast, instead of an 8 pound picnic shoulder roast. With an 8 pound roast you are basically getting up really early in the morning to hopefully have the meat done by dinner time. With a 4 pound roast, or two 4 pound roasts cooked at the same time, the whole timing of the barbecue is more manageable. The meat requires several hours of smoking to get infused sufficiently with smoke flavor. After that, it’s just easier to finish, wrapped in foil, in a 300° oven. It’s hard to maintain a consistent low temperature on a grill, gas or charcoal. Wrapping in foil in the oven helps to capture all of the juices and rendered fat from the last hour or so of cooking. With a good rub, and a long smoke, barbecue sauce isn’t really necessary. But do feel free to add some of your favorite barbecue sauce at the end, when you’ve pulled the pork apart. Any experienced grill barbecuers out there? I’d love to hear your tips for perfecting barbecued pork shoulder on a grill.","Elise Bauer",,"Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.","Elise Bauer","Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.","1 hour","8 hours","Serves 6-8"
2478,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2478,"2017-09-25 03:51:14","Grilled Romaine Lettuce","3 to 4 romaine hearts 3 Tbsp olive oil 1 Tbsp red wine vinegar (or cider vinegar) 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs) 1/4 teaspoon salt Pinch freshly ground black pepper","What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.","1 Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together. 2 Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. 3 Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done. Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.","One of the great things about being a food blogger is that it compels you to be somewhat adventurous in your food. If you had told me a few years ago that I would not only be happily eating grilled romaine lettuce, but encouraging others to do the same, I would have thought you were nuts. Why in the world would anyone want to grill lettuce? Lettuce just isn’t part of the grilling food group people! You know, burgers, ribs, beer can chicken. Grilled lettuce? Why that’s just… just pretentious, that’s what. Well the joke’s on me, and anyone who loves salad and also loves grilled things, but hasn’t tried to put them together. Lettuce is a vegetable, or at least we eat it like one. We do grill vegetables. They are good. It stands to reason that the vegetable we call lettuce, if endowed with enough structure, which romaine has, would also be good grilled. And it is! That said, as much as I like it, my mom likes it, and my friends like it, you may not. But I do encourage you to try it, especially if you have some romaine hearts around. When you’re done with the grilling, you can either serve them whole (one romaine heart per person), or slice them crosswise, and toss them in a bowl for a grilled salad.","Elise Bauer",,"Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.","Elise Bauer","Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.","10 minutes","10 minutes","Serves 3-4"
2481,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2481,"2017-09-25 03:51:17","Grilled Artichokes","1 Tbsp chopped fresh herbs such as rosemary, oregano, thyme 1/3 cup olive oil 2 cloves garlic, cut in half (no need to peel) 1 bay leaf 1 lemon, cut into wedges 2 to 4 large globe artichokes Salt",,"1 Place chopped fresh herbs in a small bowl (not the bay leaf), cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stovetop until warm). Let the herbs steep in the warm olive oil while you prepare the artichokes. 2 Prepare a large pot with an inch of water at the bottom. Add the cut cloves of garlic and the bay leaf, and place a steamer rack in the pot. To prepare the artichokes, have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes. 3 Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes (less or more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill. 4 Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes. To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.","Are you an artichoke lover? We grew up with them and still every time the family is over for dinner we remember how we kids fought for hearts. My mom first encountered artichokes in college in Los Angeles in the late 50s. She was babysitting for a family who left instructions for her on how to cook this strange looking vegetable. She dutifully followed the instructions to cook them, and then removed the leaves to serve to the kids and threw out the hearts! Thankfully the kid’s mom eventually set her straight, and to this day mom still bemoans the loss of those hearts. Anyway, if you love artichokes, here’s a great way to prepare them on the grill. The trick is to steam them first. Artichokes take a long time to cook, and like moist heat, so it’s best to just grill them at the end for the grill marks and smoky flavor. Cut them in half so the steam penetrates the center more easily and the artichokes cook faster and more evenly. Steam them instead of boiling them so they don’t get too soggy from the water and they stay dry enough to get good browning on the grill. Sprinkle with salt and lemon juice to serve. Yum!","Elise Bauer",,"Tender, smoky artichoke halves, easily and beautifully grilled.","Elise Bauer","Tender, smoky artichoke halves, easily and beautifully grilled.","15 minutes","45 minutes","Serves 4"
2484,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2484,"2017-09-25 03:51:23","Beef Kebabs","Marinade Ingredients: 1/3 cup olive oil 1/3 cup soy sauce 3 Tbsp red wine vinegar 1/4 cup honey 2 cloves garlic, minced 1 Tbsp minced fresh ginger Freshly ground black pepper to taste Kebab Ingredients: 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes 1 large bell pepper 1-2 medium red onions 1/2 to a pound button mushrooms About 20 bamboo or wooden skewers","Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.","1 Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.) 2 Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill. 3 Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade. 3 Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. 4 Let rest: Let the meat rest for 5 minutes before serving.","How is it that two people can remember things so differently? If you ask my mother she’ll say she’s only made beef kebabs a couple times in her life. If you ask me, one of my favorite childhood memories is my mother’s kebabs, cooked over the little cast iron hibachi grill my parents had on the back porch. My most vivid memory of them was the time I was recovering from pneumonia, hadn’t eaten anything for 3 weeks, and was allowed for the first time to sip some broth. And sip I did while the rest of the family ate beautiful, smoky, meaty, hearty, beefy kebabs. It. Was. So. Unfair. I can still smell them now. There was nothing I wanted more in the world at that moment than those kebabs. Sigh. Funny, the emotional ties we can have with food, isn’t it? I love, really truly love beef kebabs. Why? They’re fun, they’re on a stick. You can make your own, just they way you want them (lots of mushrooms please). If you’ve marinated the meat properly (several hours or preferably overnight), they’re the most juicy wonderful morsels you could possibly eat. A few tips that will help ensure your kebabs turn out well. Marinate the meat, the longer the better. Use double skewers to make them easier to turn. Use bamboo or wooden skewers so that the inside of the steak pieces stay nice and pink. Keep a little space between the items (more space than shown in the photo above, I sort of forgot that part when I did the batch pictured), so that the food grills versus steams. Most important, keep an eye on them! Do a finger test for doneness, or if the grill is too hot, tap the meat with the end of your tongs to see how much its giving. The meat and veggies will continue to cook a little once you’ve taken them off the grill and they are resting, so keep that in mind.","Elise Bauer",,"What's a summer grill without beef kebabs? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers.","Elise Bauer","What's a summer grill without beef kebabs? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers.","45 minutes","15 minutes","Serves 4 to 6"
2485,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2485,"2017-09-25 03:51:27","Smoky Paprika Shrimp Skewers","2 Tbsp sweet paprika 2 Tbsp smoked paprika 1/2 teaspoon ground cumin 2 garlic cloves, minced 1/2 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 Tbsp lime juice 1/3 cup olive oil 1 lb of large shrimp, cleaned and peeled, tails on Bamboo skewers","If you are using frozen shrimp, defrost them safely by putting them in to a bowl of ice water.","1 Soak the skewers in water for at least a half an hour before grilling. 2 In a large bowl whisk together the spices—the paprikas, cumin, garlic, salt, and pepper—and the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for half an hour to an hour. 3 Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto skewers (it helps to double thread with two skewers at a time to make it easier to turn over on the grill). Baste the grill grates with some olive oil so that the shrimp don't stick to the grill. Grill or cook a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp are just cooked through. Remove from grill and serve immediately.","My dear friend, the ebullient, smiley, and somewhat wacky Matt Armendariz of Matt Bites has a new “schtick”, namely, food on a stick. On a Stick! is Matt’s new cookbook, aimed at the party crowd, and filled with every conceivable food one could put on a stick. There are the expected—kebabs, corn dogs and popsicles—and the whimsical—jello shots, potato chips, and my visual favorite, spaghetti and meatballs. All on a stick. It’s a seriously fun book, and even if you don’t ever try to make some of the more unusual stick foods, just the idea of them may make you smile. At my last somewhat larger than normal gathering at my house, I decided to try out a few recipes from Matt’s book. This paprika marinated shrimp skewer recipe is the one that we all decided we liked the most. Spicy, smokey, garlicky, with sprinkle of lime. Best part? It was dead easy to make. Cooking for groups larger than say, 2 or 4, tends to fluster me, so when it comes to party food, for me the simpler the better. But those days of just putting out some salsa and chips are long gone. People have higher expectations! Even my parents. If I don’t tempt them with something good, they’ll just stay at home, where they know the food is good. They loved Matt’s shrimp, and went back for seconds.","Elise Bauer",,"Shrimp marinated in a spicy paprika garlic sauce, threaded onto bamboo skewers and grilled.","Elise Bauer","Shrimp marinated in a spicy paprika garlic sauce, threaded onto bamboo skewers and grilled.","40 minutes","8 minutes","Serves 4."
2486,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2486,"2017-09-25 03:51:34","Spicy Garlic Cashew Chicken","1 cup roasted (salted or unsalted) cashew nuts 6 Tbsp roughly chopped cilantro (leaves and stems) 1/4 cup canola or olive oil 4 garlic cloves, roughly chopped 2 tablespoons soy sauce (use gluten-free for gluten-free version) 2 teaspoons brown sugar 1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped 1 Tbsp lime juice, plus lime wedges for garnish Kosher salt and freshly ground black pepper 3 pounds bone-in, skin-on chicken thighs","Taste the jalapeños first, before using. Jalapeños vary in heat and sometimes you need more, sometimes less to get the desired heat level. If you want to take it up a notch in heat, leave in more of the seeds. Use gloves when handling jalapeños (or a plastic sandwich bag), or coat your hands with a little oil first, before cutting the peppers, and then wash hands with warm soap and water after.","1 Make the spicy cashew paste: In a food processor or blender, add the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken. 2 Coat chicken with the cashew paste: Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking. 3 Grill or broil the chicken: Preheat broiler or prepare grill (or grill pan) for medium direct heat. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 165°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Note that as you turn the pieces, some of the coating will fall off. It's to be expected, so don't worry if and when this happens. Serve with lime wedges, reserved marinade, and cilantro.","My father first found this Melissa Clark recipe in the New York Times in 2007. We thought the combination of cashews, garlic, cilantro and jalapeños intriguing and worth a try. When my 9-year old visiting nephew proclaimed, “Hey, this chicken is good!,” we knew we had a keeper. I’ve since made this recipe several times, with great results. Note the reader comments. People have subbed almonds and walnuts for the cashews, and parsley for the cilantro. Great for a summer cookout!","Elise Bauer",,"Zesty and spicy chicken, marinated with a cashew, garlic and jalapeño sauce. Grilled or broiled to a crisp golden brown and served with lime wedges.","Elise Bauer","Zesty and spicy chicken, marinated with a cashew, garlic and jalapeño sauce. Grilled or broiled to a crisp golden brown and served with lime wedges.","10 minutes","45 minutes","Serves 4"
2487,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2487,"2017-09-25 03:51:35","Grilled Pork Tenderloin and Peaches","1 pork tenderloin Olive oil 1 teaspoon kosher salt 1 Tbsp herbes de Provence 1-2 yellow peaches or nectarines, quartered or cut into thick slices","Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture I used has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. This somewhat floral herb mixture works great with the peaches and the pork. If you don't have herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper.","1 Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes. 2 Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill. 3 Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches. 4 Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks. 5 Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.","Summer peaches, pork, grill, herbs, yum! There’s something wonderful about this combination. As you know, pork plays well with fruit. Here we’re pairing pork tenderloin with fresh peaches, and grilling them both for smoky goodness. Tender as it is, pork tenderloin on its own isn’t the most flavorful of pork cuts. But it lends itself to all sorts of spice rubs, in this case herbes de Provence, a mixture of herbs typical of the south of France. The mix I’m using includes thyme, rosemary, tarragon, and lavender. The floral notes of the herbs work great with both the peaches and the pork, and act as a flavor bridge between the two. In preparing for this recipe we experimented with a few different rubs, with the herbes de Provence winning out over the others. Do you have a favorite spice rub for pork tenderloin? If so, please let us know about it in the comments.","Elise Bauer",,"Grilled pork tenderloin dry rubbed with herbes de Provence and served with grilled peaches.","Elise Bauer","Grilled pork tenderloin dry rubbed with herbes de Provence and served with grilled peaches.","30 minutes","15 minutes","Serves 2, can can be doubled"
2488,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2488,"2017-09-25 03:51:36","Barbecued Buffalo Wings","3 pounds chicken wings Salt 2 Tbsp vegetable oil Sauce: 1/2 cup (8 Tbsp or 1 stick) unsalted butter 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc) 2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon black pepper","We like to make our own wing sauce, but you could use a store-bought one if you are pressed for time. In this recipe we are using a grill to mimic the low and slow cooking of a barbecue. If the temp is too high, the wings will cook more quickly than indicated here. We are trying to achieve a low cooking temperature so that the wings cook slowly.","1 Make the sauce: Mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want the sauce to boil. 2 Cut whole wings into parts: If you have whole chicken wings, you'll want to cut them into parts. Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or shears to separate the drumettes from the flats (the mid-joint wings). 3 Grill over low, indirect heat: Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over indirect low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes. 4 Paint wings with sauce, continue to grill low and slow: Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.","Planning a gathering for a Fourth of July BBQ? Try these spicy hot wings from Hank. Watch out though, they’re good; if you’re not careful you might eat the whole batch! ~Elise Many years ago, when I was a cross country runner in college on Long Island, our team had a Tuesday tradition: After an especially hard workout, we would go to a place called Big Barry’s in Lake Grove and eat as many buffalo wings as we possibly could. Why Tuesday? That was night when each wing cost only 13 cents. Now I’ve eaten thousands of Buffalo wings before and since, but none were like Big Barry’s. I swear they had to be either roasted or grilled, because Barry’s wings were crisp and charred and very much not like those nasty, pallid fried things you get in most of the country. Amazing what a slight difference in cooking method can do for a humble dish. I loved these wings. Loved them. So much so that one day, after an unusually tough workout (and not a few beers), I decided to pick up the gauntlet that Barry’s threw down at every customer who walked in the door: Eat enough wings to get your name on the Plaque of Honor, and your whole table eats free. No problemo, I thought. Because Barry’s wings were roasted (or barbecued, I was never sure), and they could be ordered with sauce on the side, I had routinely eaten dozens at a sitting. I started with 25 wings, which went down easy. Another few Pabst Blue Ribbons and I was on to my second 25. Again, easy-peasy. It was the final 25 that got me. Mind you, as a cross country runner I weighed maybe 140 pounds. The last dude who got his name on the plaque was a fireman from Middle Island who was 6’7″ and weighed four bills, easy. I hit a wall when I got to 60 wings. At the urging of my teammates (screaming, more like, because they didn’t want to pay their bar tab), I managed to choked down another 7 wings before I gave up. Did I make it? Not even close, the waitress said, smiling sweetly. “Good try, though, especially since you’re so skinny, but you’d need to eat another 40 wings to get on the board.” The thought of eating another 40 wings made me want to hurl, so we paid up and left as soon as we could. These wings are as close to Big Barry’s wings as I’ve been able to make. They go down real easy, so make more than you think you’ll need. But I’d advise stopping before you hit 100, OK?","Hank Shaw",,"Slow barbecued chicken wings slathered in a classic Buffalo wing sauce!","Elise Bauer","Slow barbecued chicken wings slathered in a classic Buffalo wing sauce!","5 minutes","1 hour, 30 minutes","Serves 1-12, depending on your appetite"
2489,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2489,"2017-09-25 03:51:38","Grilled Beef and Mushroom Burger","1 pound ground beef A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms) 2 teaspoons Worcestershire sauce 1/2 teaspoon kosher salt (add more if you like burgers a little saltier) 1/2 teaspoon freshly ground black pepper 1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced 1 large onion, sliced thin (about 2 cups) 2 Tbsp olive oil Salt 4-6 slices of Swiss cheese Burger buns","We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.","1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine. 2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center). 3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl. 4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is. 5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.","“Hey dad, wanna come over for lunch? We’re making mushroom burgers.” Radio silence. That’s weird. Usually an invitation for free food and the company of his firstborn is met with gleeful enthusiasm. “Don’t worry, it’s a beef burger, with lots of mushrooms, you’ll love it.” Bingo, that was it. “Okay, sure! We’ll be right over.” It used to be, “mushroom burger” just meant a hamburger with lots of mushrooms piled on top. These days it usually refers to a burger in which a portobello mushroom takes the place of the patty. Nothing wrong with that, but it wasn’t what my father wanted. A grilled beef patty with melted Swiss, and slathered with sautéed shiitakes and onions? Hard to resist. So, this one was a big hit with my dad, and with my mom too, for that matter. The things that make it a step up from your typical retro mushroom burger are the dried mushroom powder mixed into the ground meat, intensifying the mushroom taste, and using shiitakes for the topping, which are highly flavorful mushrooms. You can easily skip the dried mushroom bit it you don’t have any on hand, and you can easily sub button mushrooms, or any other mushrooms, for the shiitakes if you want.","Elise Bauer",,"Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.","Elise Bauer","Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.","15 minutes","15 minutes","Serves 3-4"
2490,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2490,"2017-09-25 03:51:44","Grilled English Peas","Fresh English or shell peas, in their pods Olive oil Kosher salt Balsamic vinegar (optional) A few fresh mint leaves, thinly sliced (optional)","Look for young, fresh peas to grill. If the peas are too old, they will take too long to cook on the grill.","1 Prepare your grill for high, direct heat. 2 Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt. 3 Place peas on hot grill, arranged in a way so that they don't fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside. 4 Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want. Eat like edamame. Plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.","Are you familiar with edamame, the salty soybeans often served at Japanese restaurants? I became addicted to them when I lived in Japan years ago; they’re the Japanese version of bar nuts, almost always served at bars there, with beer. You eat them by putting the pod in your mouth, closing your teeth, and pulling out the pod which releases the salty beans to eat. (Trader Joe’s carries them, by the way.) This recipe is sort of like an English pea version of edamame, that you grill. Okay, yeah it’s a stretch, but you eat them like edamame. You take fresh English peas, toss them with olive oil and salt, and then grill them until they are lightly charred on the outside and steamy soft on the inside. Then when you eat them, you scrape up some of that smokey, charred, salty flavor, while the peas pop into your mouth. If you want to add to this symphony of flavors, you can sprinkle some balsamic and chopped mint on the peas before eating. The trick is to make sure you are starting out with fresh, relatively young peas, the kind that would cook up in a couple of minutes if you boiled them. The first time I made these I used what turned out to be tough old peas. Even when I tried boiling them for 20 minutes they were still tough. Grilling for a few minutes obviously didn’t work any better than boiling them. The next time I tried this I used greener, fresher, apparently younger peas. They grilled up perfectly. I grilled a half pound of peas and ate them all happily, by myself. Could easily have eaten another half pound. Many thanks to my friend Kerissa for the idea, who got it from our friend Peg, who got the idea from her friend Elaine. Thank you all!","Elise Bauer",,"Fresh English peas, in their pods, slathered with olive oil, sprinkled with salt, and grilled. Eat like edamame.","Elise Bauer","Fresh English peas, in their pods, slathered with olive oil, sprinkled with salt, and grilled. Eat like edamame.","10 minutes","5 minutes",
2491,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2491,"2017-09-25 03:51:49","Grilled Tri-Tip Steak with Bell Pepper Salsa","Marinade 2 Tbsp soy sauce 2 Tbsp sherry vinegar or apple cider vinegar 2 Tbsp olive oil 4 garlic cloves, minced 1/4 teaspoon freshly ground black pepper Steak One 2-pound tri-tip steak or roast Salt Freshly ground black pepper Salsa 1 large bell pepper (any color), stem and seeds removed, finely chopped 4 green onions, thinly sliced, white and green parts 1 garlic cloves, finely chopped (1 teaspoon) 2 Tbsp chopped parsley, basil, or arugula 1/4 teaspoon red chile flakes 2 Tbsp apple cider or red wine vinegar 2 Tbsp olive oil Salt and freshly ground black pepper to taste","If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.","1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Marinate for 20 minutes while you are preheating the grill. 2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone. 3 When the grill is ready and hot, remove the meat from the marinade and pat it dry with paper towels. Sprinkle generously all over with salt and freshly ground black pepper. 4 Place the tri-tip on the hot side of the grill. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. Brown well on both sides. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating. 5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove from grill, cover with foil and let rest for 15 minutes. 6 Make the bell pepper salsa by stirring together all of the salsa ingredients in a small bowl. 7 Cut the tri-tip in 1/4-inch slices across the grain of the meat. Serve with the bell pepper salsa.","Tri-tip roasts are popular here in California; it’s a flavorful cut, perfect for barbecuing and grilling. Triangular in shape, it is also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style. The tri-tip cut is rather lean and can get tough if over-cooked. So, don’t trim the fat before cooking (it will be needed to keep the steak tender), and use a meat thermometer and stop the cooking at 130°F. This cut can be hard to find outside of California, though I understand that both Costco and Sam’s Club carry it. You can also use this recipe with a flank steak. Why the bell pepper salsa? Well, we were out of tomatoes and chiles, but we happened to have bell peppers, green onions, and chile flakes, and you know what? It was great. Perfect with the steak. Updated, first posted 2007.","Elise Bauer",,"Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.","Elise Bauer","Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.","5 minutes","30 minutes","Serves 6"
2493,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2493,"2017-09-25 03:51:50","Grilled Radicchio Salad","2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together 1/2 cup olive oil, plus more to coat radicchio 1/4 cup balsamic vinegar 1 teaspoon salt 3 chopped garlic cloves 1/2 teaspoon mustard Salt and black pepper Pecorino or parmesan cheese for garnish",,"  1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together. 2 Prepare your grill for high, direct heat. 3 Coat quartered radicchio with olive oil and sprinkle with salt. 4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop. 5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper. Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.","Have you ever cooked with radicchio? Until recently I have only had it in salads. For those of you who may be unfamiliar with it, radicchio looks like a small head of red cabbage; you can usually find it in the produce section of your grocery store. It’s actually not a cabbage, but a chicory, and it has a just slightly bitter, crisp taste. Raw chopped radicchio you often find in those bagged salad mixes. But here’s the cool thing, radicchio is outstanding grilled. Something about the grilling on high heat transforms the bitterness and turns it even a little nutty. I didn’t believe it until I tried it. So good! Quarter the radicchio heads, coat them with olive oil and sprinkle with salt, grill them until lightly charred all over. Chop them into salad sized pieces, toss them with dressing, and sprinkle on a little grated Parm or Pecorino and you’re there. Do you have a favorite way of preparing radicchio? Please let us know about it in the comments.","Elise Bauer",,"Have you ever had grilled radicchio? Try it! Excellent with olive oil, balsamic, and a little grated Pecorino.","Elise Bauer","Have you ever had grilled radicchio? Try it! Excellent with olive oil, balsamic, and a little grated Pecorino.",,,"Serves 4 to 6."
2494,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2494,"2017-09-25 03:51:57","Grilled Branzino with Rosemary Vinaigrette","2 Tbsp minced onion 1 teaspoon Dijon mustard 1 teaspoon salt 3 Tbsp white wine vinegar 1 large garlic clove, chopped 1 heaping tablespoon of minced fresh rosemary 1/2 cup olive oil 1 whole branzino Olive oil Salt, preferably sea salt","If branzino is not available, try this with walleye, Pacific rock cod, or a large Atlantic black seabass.","1 Make the rosemary vinaigrette. Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and purée it for about 30 seconds. Use a spatula to scrape down the sides of the blender and puree it again for 10-20 seconds. Scrape the sides down again. Turn the blender on low and take the removable cap off the lid. Hold you hand over the hole, as it might spit a little. Pour the olive oil in slowly and put the cap back on. Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds. Incidentally, this vinaigrette would be great with potatoes, chicken or turkey – or just over a tossed salad. 2 Rinse the fish under cold water. Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on his plate. Gills can impart a bitter taste to the fish, so they need to go, too. 3 Use a very sharp knife and make several slashes on the sides of the fish, maybe every inch or so. Make the cuts at an angle to the side of the fish, and slice down until you feel the spine. Do not sever the spine, however. These cuts will help the fish cook faster. Rub olive oil all over the fish and set it aside.   4 Prepare your grill for high, direct heat. Scrape down the grates well and close the lid. Salt the fish well. Now grab a paper towel, a set of tongs, and some cheap vegetable oil. Bring all of this out to the grill. Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates. 5 Lay the fish down on the grill and close the lid. Let this cook for 5 minutes without touching it. 6 Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don’t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots.   Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes.   7 Once the fish has been flipped, let it cook another 3-5 minutes. Again, test for sticky spots with the tongs and spatula. Dislodge them gently and gently lift the fish onto a plate. If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up. Drizzle the vinaigrette over the fish and serve at once. Goes well with crusty bread and a glass of pilsner beer or white wine.","Please welcome Hank Shaw as he takes us through the steps of grilling a whole fish, using sustainably farmed branzino. ~Elise Branzino. Sounds kinda like a the name of a 1940s prizefighter, doesn’t it? If it’s ringing a bell, that’s because this fish is popping up in American supermarkets. Also known as European seabass, the fish—now farmed throughout the Mediterranean—has been a prized item on European menus since the days of ancient Rome. The farmed variety began appearing on American restaurant menus a little less than a decade ago, when the European farming operations ramped up production. Branzino, which is the fish’s name in Northern Italy, generally run about 1 pound each and are almost always sold whole and gutted. This is a good thing, as it is far easier to discern whether a fish is fresh when it still has its eyes and gills: You’re looking for bright, healthy eyes and bright red gills. Sunken, red eyes and brownish gills means the fish has gone off. We found ours at Whole Foods quite by accident—I saw the whole fish in the case and was immediately seduced by the sight of a whole fish, with gleaming clear eyes. I had to have it. When I asked the price, I was even happier. It was only $9.99 a pound, which is pretty cheap for Whole Foods. The relatively low price is because the fish is farmed. Should you ever see a wild branzino on sale in the United States, it’ll set you back at least $30 a pound—and I’ve only seen one in a market once, and that was at the Fulton Fish Market in New York City. Don’t have access to branzino? No problem. Midwesterners actually have the perfect alternative in the walleye. The flavor, texture and bone structure are nearly identical. Other great alternatives would be Pacific rock cod, Atlantic black seabass, a large croaker or a small red drum or striped bass. Basically you want a whole fish (scaled and gutted, of course) that is just about the size of a platter. Purists eat their branzino solely with salt and lemon. We’ve created a rosemary vinaigrette that goes great with the fish. Simply drizzle it over right when you serve.","Hank Shaw",,"Whole grilled branzino fish, or European seabass, served with a rosemary vinaigrette sauce.","Elise Bauer","Whole grilled branzino fish, or European seabass, served with a rosemary vinaigrette sauce.","15 minutes","12 minutes","Serves 2"
2495,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2495,"2017-09-25 03:51:58","Angels on Horseback","16-32 small oysters (or scallops), or larger ones cut in half, shucked 8-16 slices of thin-cut bacon 16-32 wooden toothpicks 3-4 limes or lemons","Canned shucked oysters can be found in the refrigerated section of the grocery store and work well in this recipe.","1 Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool. 2 Get a grill or broiler good and hot while you wrap the oysters. 3 To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can. 4 Grill or broil over high heat to cook the oyster and crisp the bacon, about 5-6 minutes on the first side, another 2-4 once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides. 5 As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.","Have you ever heard of angels on horseback? Hank Shaw shares his recipe for this classic appetizer. ~Elise I first encountered this dish when I moved to Long Island in the late 1980s. It was at a wedding I attended with my girlfriend DeDee, and it was one of those classic Long Island weddings, with all the glass clinking to make the couple kiss at awkward moments, a thicket of big hair, and so much Billy Joel music I had to listen to the Dead Kennedys for a week afterward to recover. I had a blast, but what I remembered most was this odd appetizer of an oyster, wrapped in bacon and squirted with lemon juice. I asked the waiter what it was called and he said, “It’s an angel on horseback,” as if I was a moron for not knowing. I later learned that angels on horseback – also done with scallops and sometimes called “devils on horseback” – was a de rigeur Long Island party food at the time. I can tell you that even now it remains an awesomely tasty dish: Briny, minerally oysters just barely cooked, surrounded by smoky bacon and lightened with the zing of fresh lemon juice; I later switched to lime juice, because I like it even better. Make a lot of these, especially if you can find small oysters, like the Olympias of Washington state. Basically you want oysters of a size that you’d eat raw – this is supposed to be a one-bite dish, after all. I’ve used pre-shucked oysters for this many times, too, so just look for the small ones. I’ve never seen a crowd eat fewer than 3 per person of these, and 4 per person is pretty safe. Personally, I’ve put away a baker’s dozen before, which, I think, either makes me a bona fide angel… or just a glutton.","Hank Shaw",,"Angels on horseback, a British appetizer made with oysters that have been wrapped in bacon and cooked.","Elise Bauer","Angels on horseback, a British appetizer made with oysters that have been wrapped in bacon and cooked.","10 minutes","20 minutes","Serves 4."
2498,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2498,"2017-09-25 03:52:00","Beer Can Chicken","1 4-pound whole chicken 2 Tbsp olive oil or other vegetable oil 1 opened, half-full can of beer, room temperature 1 Tbsp kosher salt 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme 1 Tbsp black pepper","You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer. You can also use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.","1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. 2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken. 3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. 4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. 5 Carefully transfer the chicken to a tray or pan. I say ""carefully"" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.","Is it just me, or is beer can chicken a boy thing? Look, I grew up with four younger brothers, and if you told them you were going to insert a half-drunk beer into the butt of a chicken and grill it, I think they would actually get interested in cooking. Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. What follows is a basic method for beer can chicken (also known as beer butt chicken for obvious reasons). We’re using just some olive oil, salt, pepper, and thyme on the chicken, which we believe brings out the best in the chicken’s flavor. You can easily experiment with your favorite spice rub, or even use wine or root beer instead of a standard beer.","Elise Bauer",,"Tender, falling-off-the-bone, moist on the inside, crispy on the outside. That's what you get with beer can chicken (also known as beer butt chicken).","Elise Bauer","Tender, falling-off-the-bone, moist on the inside, crispy on the outside. That's what you get with beer can chicken (also known as beer butt chicken).",,"1 hour, 30 minutes","Serves 4"
2505,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2505,"2017-09-25 03:52:04","Grilled Polish Sausage","2-3 pounds kielbasa, Polish sausage or bratwurst 1 to 2 light-colored (not dark) beers 1 to 1 1/2 pints of sauerkraut 2 medium yellow onions, thickly sliced 2 Tbsp vegetable oil 1 teaspoon salt 1/2 teaspoon celery seed 1 Tbsp. caraway seed Mustard","We recommend jarred fresh sauerkraut (like Bubbies), which you can find in the refrigerated section of the grocery store. If you don't have a grill, or this isn't grilling season, you can also put all ingredients into a casserole dish and bake in a 350°F oven for 1 1/2 hours.","1 Grill the sausages slowly over medium heat, allowing them to get well browned. Be patient; do not be tempted to grill the links over high heat, or they will break open and the juices and fat will drain into the grill (they may break open anyway, but they'll break less if you cook them slowly). 2 Heat the beer with celery seed and caraway seeds: While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.) 3 Add sausages and sauerkraut: Once the sausages are browned add the sausages, the sauerkraut and sauerkraut juices to the pan. 4 Grill the onions: Paint the sliced onion with the vegetable oil and grill on high direct heat. If your grates are too wide and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath, or you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer. 5 Cover the grill and simmer (a low simmer, not a boil) for 30 minutes to 2 hours before serving. Cut the sausages into serving sized pieces before serving. Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.","Attention sausage and sauerkraut lovers! I think it’s time we had our own fan club, don’t you? I nominate my Minnesota-raised father as the honorary chairman of that club. All I have to do is mention the words sausage and sauerkraut, and it doesn’t seem to matter what else is involved. He’s all over it. (Hmm, S & S pizza anyone?) In this case when I mentioned we were grilling polish sausages and then simmering them in beer with sauerkraut and onions, he couldn’t get here fast enough. This is great summer grilling party food because you can keep those sausages simmering for a couple hours on the grill, ensuring you have hot food ready throughout the party. From what I understand, this dish is a summer standby in Wisconsin and Minnesota. Dad thinks it’s pretty common in Nebraska too. I’m just happy it made its way to Northern California. My patio to be specific. Enjoy.","Elise Bauer",,"Grilled polish sausage with sauerkraut and onions, simmered in beer, spiced with caraway seeds.","Elise Bauer","Grilled polish sausage with sauerkraut and onions, simmered in beer, spiced with caraway seeds.","5 minutes","1 hour","Serves 4-6"
2506,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2506,"2017-09-25 03:52:06","Grilled Tuna Kebabs","1 1/2 pounds tuna, swordfish or sturgeon steaks 1 red bell pepper 1 green bell pepper 1 small onion (sweet if available) 6-10 large button mushrooms 2 lemons, cut into wedges Marinade Ingredients 1/2 cup olive oil 2 Tbsp chopped onion 1 Tbsp chopped fresh rosemary 1 Tsp salt 1/2 Tsp black pepper 2 garlic cloves Don't add vinegar or lemon to the marinade or you'll ""cook"" the fish!","You can use either double skewers or single skewers. Single skewers are easier to load, but the food rotates around them making them more difficult to turn. Double skewers are a little trickier to load, but the food stays on them better. If you are using bamboo skewers, soak them in water for an hour or more before cooking to help prevent them from catching fire on a hot grill.","1 Cut into bite-sized pieces: Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill. 2 Marinate the fish and vegetables: To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight. 3 Thread onto skewers: When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important, because if the pieces are different widths, some things will be charred and others undercooked. You also want to be careful when loading up the skewers; it's easy to stab yourself by accident! Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don’t crowd the skewer, or the parts that are touching will cook too slowly. Note that by threading the skewers with assorted veggies and fish, some things will be cooked more or less than others, as some things take longer to cook than others. If you want all of your items to be cooked perfectly, use a separate skewer for the onions, one for the tuna, one for the bell peppers, etc. Put the onions and bell peppers down first because they take longer to cook. 4 Grill on high, direct heat: Prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Serve hot or at room temperature. Drizzle with lemon juice or serve with lemon wedges.","In case you haven’t heard, we’ve been having some awfully weird weather here in Northern California. It’s been windy, rainy, and (gulp) cold for weeks. I’ve been walking around in denial, refusing to wear long pants—shorts only please—or socks, even though it’s in the 40s at night. The denial extends to my grill. I don’t care if it’s raining dagnabbit! I have a grill and I’m going to use it, even if I have to bundle up under my rain parka to do it. For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade. We had originally intended to use swordfish, but fresh tuna steaks were on sale at the market and we couldn’t resist. You could use any meaty fish for these kabobs. Bon appétit!","Elise Bauer",,"Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.","Elise Bauer","Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.","20 minutes","15 minutes","Serves 4"
2507,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2507,"2017-09-25 03:52:12","Chili Dog","1/2 pound bacon, cut into small pieces 1 large onion, chopped 2 pounds ground beef 4 chopped garlic cloves 16 ounce can of tomato sauce 1 cup beef broth 2 Tbsp molasses or honey 2 Tbsp sweet paprika 1 Tbsp ground cumin 1 Tbsp chili powder 1 teaspoon cayenne (optional) Salt As many hot dogs as you have people to serve Buns for the hot dogs Chopped red onion, for garnish Shredded cheddar (or jack) cheese, for garnish","The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.","1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well. 2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more. 3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry. 4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like. Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!","Whoever invented the chili dog, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal. Messy, spicy, filling, did I say messy? Some claim that you can actually eat it with your hands. Maybe, if it’s right off the grill, and you don’t have much chili on it, and the bottom is wrapped in foil or wax paper. If you do attempt such a thing, for goodness sake don’t wear white. I personally have never had much luck with these without utensils, and even then if I’m thinking ahead I’ll tuck a paper napkin in my shirt. Chili dogs are great for summer cookouts; you can make the chili ahead and all you have to do is grill the hot dogs and buns long enough to get some char marks. They cook up quickly and can feed many, and happily, and are perfect with a tall glass of lemonade, or a frosty beer.","Elise Bauer",,"American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.","Elise Bauer","American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.",,,
2508,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2508,"2017-09-25 03:52:19","Grilled Flank Steak with Mushrooms","2 pounds flank steak Salt Olive oil Black pepper 2 pounds mixed mushrooms (if you can, make sure the assortment includes some shiitake mushrooms, they're especially flavorful), cleaned, rough chop 2 tablespoons butter 1/2 cup minced shallots (or onions) 1 cup red wine (or beef broth) 1 Tbsp minced fresh rosemary",,"1 Salt the steak well and let it come to room temperature. 2 Dry sauté the mushrooms. Heat a large sauté pan on medium high heat. Add the mushrooms to the pan, as is (no butter or oil). Stir the mushrooms occasionally, and shake the pan a bit. You should hear the mushrooms squeak when they move in the pan. Continue to cook until the mushrooms release their moisture. Add a large pinch of salt and stir to combine.   3 Add the butter, rosemary and shallots. Stir to combine and sauté over medium-high heat for 2-3 minutes, stirring often. Pour in the red wine (you can substitute beef broth) and boil until the sauce has reduced by half. Turn off the heat.   4 While the mushrooms are cooking, prepare the grill for high direct heat. If you are using a gas grill, turn it on, cover it, and let it heat up for at least 10 minutes. (You want the grill to be very hot, which can difficult to do on a gas grill if the grill hasn't pre-heated long enough.) If you are using a charcoal grill, get the coals very hot. The grill is hot enough when you put your hand about an inch over the grill and you can only hold it there for 1 second. When the grill is hot, clean the grill grates with a wire scraper and then moisten a paper towel with vegetable oil. Using tongs, wipe down the grill grates with the oil-soaked towel. 5 While the grill is heating up, massage olive or other vegetable oil into the flank steak. You want the steak well coated. When the grill is hot enough, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a cross-hatch pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been.   6 Turn the steak over. touch it to test for doneness (see the finger technique for checking for doneness). You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. Try to undercook the meat just a little, as it will continue to cook a bit while it is off the heat resting. When the flank steak is almost done, take it off the heat and let it rest. Grind black pepper over it. 7 Finish the mushrooms. Turn the burner on high and boil down the liquids almost to a glaze. Add any meat juices that have accumulated with the resting flank steak. Taste for salt and add any if needed. 8 If you have a large steak, it may be easier to first cut it in half along the grain of the steak fibers. Then slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms.   p.s. If you end up with leftover mushrooms (how this was even possible here I have no idea) you can throw them into some scrambled eggs for breakfast.","Get ready for something fabulous. Steak and mushrooms. Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don’t want to navigate between the stovetop and the grill, you can make the mushrooms ahead, and reheat when it’s time for the steak to come off the grill. The mushrooms will go with any steak, skirt steak, hanger steak, tri-tip, or even a grilled hamburger. Grilling season is here my friends. Let the good times roll. (Please make this, you’ll thank me.)","Elise Bauer",,"Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.","Elise Bauer","Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.",,,"Serves 4-6, depending on appetite"
2509,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2509,"2017-09-25 03:52:26","Grilled Oysters","16 whole live oysters 2 cloves garlic, finely minced 3 tablespoons extra virgin olive oil 3 tablespoons unsalted butter 1 teaspoon lemon juice 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco) 1/4 teaspoon salt cracked black pepper to taste 1 tablespoon finely minced parsley","I know for sure that Hog Island doesn't put their oysters on a bed of rice! But the rice helps steady the oysters and prevents the flavorful sauce and juices from spilling. Of course, I only used rice because I didn't have any rock salt in the house. You can use either, or if you're able to balance the oysters on the grill grates, go for it!","Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat. How to grill oysters If you can find large, fat oysters, you can place the oysters directly on the grill grates. It's best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. However, if the oysters are small and flat, you'll run the risk of spilling its valuable, flavorful juices as well as the garlic-butter sauce. You can do what I've done, which is to place the oysters on a bed of rock salt or rice in a small pan -- and then placing the entire pan inside the grill or under a broiler. This steadies the oysters and prevents them from wobbling. If you are a shuckmeister Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly. If you can't shuck Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don't have one) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.","One of my favorite ways to eat oysters (especially those strongly flavored big ones) is grilled. Guest author Jaden shares a personal lesson from the Shuckmeister on how to do it. Enjoy! ~Elise Even though I live all the way on the other side of the country, I think I see Elise more often than I see some of my neighbors. Just this year alone, we’ve been to Seattle, Chicago, Bahamas and twice to San Francisco! Since I talk in my sleep and Elise sings in her sleep, we make excellent traveling companions. I just feel sorry for any hotel guests who share adjoining walls with us! On our last trip to San Francisco, we participated in the Foodbuzz Festival. The first night was sort of like a street food party, where the best of the best San Francisco street food carts came and camped out right in front of the Ferry Building. About 200 hungry hungry hippos (i.e. food bloggers) came to enjoy the pulled pork sandwiches, thin-crusted pizzas, local beers and oysters. Oh oysters galore! Hog Island Oyster Company brought hundreds of Kumamoto Oysters and Small Sweetwater Oysters! Their “shuckmeister” shucked and served…Elise and I slurped and swooned. We got to talking with the Shuckmeister (forgot his name) about grilled oysters, a popular way to enjoy oysters in the SF Bay Area, especially in Tomales Bay. There are several ways you can make their grilled oysters – it all depends on your ability to shuck a raw oyster (Shuckmeister made it look really easy…but it takes a ton of practice) and how big your oysters are. I’ll give you all of the options!","Jaden Hair",,"Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.","Jaden Hair","Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.",,,"Makes 16 oysters"
2510,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2510,"2017-09-25 03:52:28","Jamaican Jerk Burgers","2 teaspoons white vinegar 1 Tbsp water 1/2 Scotch bonnet or habanero chili pepper, seeds removed, minced 1/2 cup chopped green onion, including greens 2 cloves garlic, chopped 1 Tbsp fresh thyme 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon molasses 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds ground beef, at least 16% fat 2 cups shredded cabbage 1/4 cup chopped red onion Pinch of chopped thyme 3 Tbsp mayonnaise 2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar) 1 teaspoon of grated orange or lime zest Salt and freshly ground black pepper to taste","Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk mixture.","1 In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl. 2 Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.) 3 In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper. 4 Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan. Serve burgers topped with coleslaw, with or without hamburger buns.","Looking for a way to spice up a summer barbecue? Try these hamburger patties, seasoned with a homemade Jamaican jerk spice mixture of Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, green onions, and garlic. Scotch bonnets, or their habanero cousins, are insanely hot, so you don’t really need much, half a 1 1/2-inch long pepper, seeds removed. Some people substitute jalapenos, but the flavor really is different, so I would stick to Scotch bonnets or habaneros if you can get them. Cool off the chili heat with a citrus, mayo-based coleslaw. The oil in the mayo helps to absorb the spicy chili, to take the edge of the heat.","Elise Bauer",,"Spice up your hamburger with the feisty flavors of Jamaican jerk, habanero, allspice, cinnamon and ginger. Served with a citrus coleslaw.","Elise Bauer","Spice up your hamburger with the feisty flavors of Jamaican jerk, habanero, allspice, cinnamon and ginger. Served with a citrus coleslaw.",,,"Makes 6 burgers."
2512,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2512,"2017-09-25 03:52:30","Grilled Wild Salmon with Preserved Lemon Relish","One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed Olive oil Fresh squeezed lemon juice Relish Ingredients 2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill 1/4 cup chopped shallots 1 teaspoon olive oil 1/2 teaspoon lemon juice Ground black pepper","Preserved lemons are lemons that have been preserved in salt. They are used often in Moroccan cooking. You can get them at specialty markets, or you can make them yourself. If you do not have access to preserved lemons, for this recipe you can use the grated zest from 2 lemons and 2 Tbsp of lemon juice instead.","1 Prepare relish. Combine all relish ingredients into a small bowl. 2 Preheat grill for indirect heat. 3 Check to make sure the scales have been removed from the salmon's skin. If scales remain, use edge of a large spoon, scrape against the sides of the fish, in the direction of tail to head, to remove any fish scales that may still be on the fish. (Best to work over a sink, as the scales tend to fly all over the place.) Rinse fish with cold water and pat dry. 4 Put 1-inch deep, diagonal cuts in sides of the salmon, spaced 1 1/2 to 2 inches apart. Stuff the cuts well with relish. Stuff cavity with relish. (Note that if this uses up all of your relish, you may want to make another batch of it to serve alongside the fish.) Squeeze some lemon juice over the fish. Rub olive oil generously all over the fish (this will help keep it from sticking to the grill grates). Tie up the fish with kitchen string, to help hold it together while grilling. 5 When the grill is good and hot, oil the grill grates. (Use tongs to spread oil over the grates with a folded up and oil-soaked paper towel.) Grill on indirect heat (away from coals or not directly over flame) for 20-30 min, turning half way. Try to keep the grill temperature at 350°F-375°F. Use a meat thermometer to test the fish, inserted into the deepest part. The fish is done when the internal temperature of the fish is 130°F. If the skin comes off when you flip the fish, or when you remove the salmon from the grill, don't worry about it. Just peel it off before serving. Serve with remaining fresh relish. A 2 lb half-whole salmon will serve 4.","My father walked through the door the other day with half of a fresh whole wild salmon, announcing to me that he would like me to grill it. Sure dad! When someone presents truly fresh fish to you, there really isn’t a “save it for another day” option. The thing to do is to keep it chilled and cook it as soon as you can. Save for tomorrow? Fuggetaboutit. Fresh fish should be cooked the day you get it. Now, according to my favorite grilling experts, Andrew Scholss and David Joachim (Mastering the Grill, excellent book, must have if you are into grilling), wild salmon is great to grill whole, and easier to do so than farmed salmon, because it tends to be thinner, easier to cook through without getting dried out on the edges. I packed this salmon with chopped preserved lemons, parsley, dill, and shallots, and grilled it on our gas grill. It was outstanding. One of the best salmon meals we’ve ever had. Leftovers great the next day with bread and butter pickles. Note, we often get our fish from Whole Foods, and unless you specifically ask for it, they sometimes forget to remove the scales before they hand you the fish. (This is not just in Sacramento, I’ve heard complaints from a friend in Boston too.) Bad, bad, bad, on the part of Whole Foods or any fish monger. You really shouldn’t have to ask, this should be done for you. But, in case it isn’t, you’ll want to remove the scales yourself before cooking the fish. No cooked grilled fish photo this time. Got too dark. The photos were hideous. You’ll have to trust me on this one.","Elise Bauer",,"Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.","Elise Bauer","Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.",,,"A whole 4 pound salmon will serve 8."
2513,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2513,"2017-09-25 03:52:32","Grilled Tomatoes","2 firm, ripe tomatoes (not overly ripe or they will fall apart when you grill them), cut in half around the middle Olive oil Kosher salt (or fleur de sel if you can get it) Freshly ground black pepper 4 basil leaves, thinly sliced (roll them up like a cigar and then slice them to make nice thin slices)",,"1 Remove watery pulp and seeds from tomatoes:  Standing over a sink, use your fingers to gently dislodge and remove the watery pulp and seeds. (Although the seeds and pulp contain a lot of flavor, when you grill the tomatoes they are going to be lost anyway.) 2 Grill cut-side down: Preheat your grill on high heat for direct grilling. Use a grill basket or fine grill grate if you can, it will make it much easier to work with the tomatoes (or any other vegetables you grill). Season the tomatoes with salt and pepper. Brush the cut side of the tomatoes with olive oil. Brush the grill grate or grill pan with olive oil. Place the tomatoes, cut side down on the grill surface. Cover the grill and let cook for about 4 minutes. (Check after 2 minutes.) Use a metal spatula to lift tomatoes off of the grill for serving. 3 Serve: Place on a serving dish, cut side up. Drizzle a little more olive oil on the tomatoes. Sprinkle with just a little more salt and pepper. Sprinkle with thinly sliced basil.","Mid July is about the time of year when tomatoes start coming full steam into season. I have 5 tomato plants in my garden that are now producing more tomatoes than we can think up ways of using them. (Gazpacho anyone?) One quick and easy recipe that I played around with this week is to simply grill the tomatoes, cut side down, and season with olive oil, salt, pepper, and sliced basil. It’s so good! When you are working with garden fresh tomatoes, sometimes doing less is more, because the produce is so good to begin with. Do you have a garden that is full of tomatoes? What are your ways of using up the bounty? Please let us know in the comments.","Elise Bauer",,"Quick and easy grilled tomatoes recipe for grilling over a gas or charcoal grill.","Elise Bauer","Quick and easy grilled tomatoes recipe for grilling over a gas or charcoal grill.","10 minutes","5 minutes","Serves 2-4 as a side"
2514,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2514,"2017-09-25 03:52:39","Rosemary Chicken Skewers with Berry Sauce","For the chicken: 4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off 2 tablespoons of chopped, fresh rosemary 1/4 cup of dry white wine or vermouth 1 teaspoon of pepper 2 tablespoons of olive oil For the sauce: 1 3/4 cup of fresh or frozen blackberries or boysenberries 1 tablespoon of apple cider vinegar 2 tablespoons of red currant jelly (or berry jam or jelly) 1/4 teaspoon of ground nutmeg",,"1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour. 2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt. 3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp. 5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency. Plate the skewers and spoon the sauce over the chicken. Serve immediately.","Please welcome guest author Garrett McCord, who grilled these chicken skewers with me the other day to rave reviews from the ‘rents. ~Elise I’ve always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They’re all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven? Elise and I found the inspiration for this recipe in a tattered old cookbook; it needed a quite a bit of tweaking but we finally nailed it. The sweet sauce really makes the rosemary pop on these summer time chicken skewers. Believe me, we were sopping up this marinade with bits of watermelon, lettuce, strawberries, anything we could get our hands on.","Garrett McCord",,"Rosemary marinated chicken skewers, grilled or broiled, and served with a blackberry sauce.","Elise Bauer","Rosemary marinated chicken skewers, grilled or broiled, and served with a blackberry sauce.",,,"Serves 4"
2517,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2517,"2017-09-25 03:52:41","Red Chile Marinated Grilled Chicken","3 pounds bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat Salt 1 1/4 cup Mexican red chili sauce, either homemade* or canned (if you are gluten intolerant and are using canned chili sauce, make sure to read the ingredients on the can, some makers put wheat products in their sauce) 1 Tbsp olive oil 2 Tbsp white or cider vinegar 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 teaspoon cinnamon 1/4 teaspoon ground cumin A couple of turns on a black pepper grinder A pinch of dried oregano, crushed 1 teaspoon minced garlic Garnish Avocado slices Thinly sliced lettuce or cabbage Thinly sliced radishes Cilantro * To make your own homemade sauce, take 2 ancho and 2 guajillo chiles, open them up, remove the stems, seeds, and ribs. Lightly toast the chiles on a medium griddle or cast iron pan for a minute or two, flattening them down with a metal spatula. Place the chiles in a saucepan, cover with water, bring to a boil, remove from heat and let soak for 10-15 minutes, until chiles are softened. Place chiles, 1 1/4 cup of the soaking water, 1 clove of garlic, a pinch of salt, in a blender. Blend until completely smooth. Put mixture through a strainer to strain out any solids. Proceed with the recipe, but don't add any more garlic to the sauce.","Making the sauce from scratch, our chicken ended up quite spicy hot, almost like jerk chicken. Using canned sauce as a base, even one with medium heat, most of the heat was lost in the cooking process. If you like your chicken spicy hot, and you are using a canned sauce, I recommend starting with one that is graded ""hot"".","1 Simmer chili sauce and spices to make the marinade: Heat oil in a medium sized saucepan on medium heat. Add the chili sauce. Add vinegar (2 Tbsp if using canned sauce, 4 Tbsp in you've made your own sauce), cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic. Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool. 2 Marinate chicken: Sprinkle salt over all the chicken pieces on all sides. Put chicken pieces in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade. Marinate in the refrigerator at least one hour, preferably overnight. 3 Grilling Instructions: Remove the chicken from the refrigerator before starting up the grill. Preheat your grill, allowing for a space on the grill for cooking the chicken with indirect heat. (If using coals, move all the coals to one side of the grill, if using gas, after the grill is hot, turn off one of the burners.) Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade. Place the chicken pieces on the indirect heat part of the grill (not over a flame or coals). Cook, covered, for 25-30 minutes, turning the pieces over after the first 15 minutes. Try to keep the temperature in the grill around 350°F. Chicken is done when juices run clear, breasts have an internal temperature of 165°F and thighs 175°F. 3a Roasting Instructions: If you aren't in a grilling mood, you can roast the chicken pieces in the oven. Preheat the oven to 350°F. Place the chicken pieces in a roasting pan, skin-side up. Cook for about 45-50 minutes, until breasts have an internal temperature of 165°F and thighs 175°F. 4 Serve with garnishes: Serve garnished with sliced avocado, sliced lettuce or cabbage dressed with a little vinegar and oil, sliced radishes and cilantro. Makes for great leftover chicken to cut up and put into tacos.","This is some of the best chicken I’ve ever eaten – grilled, roasted, baked, whatever. Juicy, spicy, tender, lipsmackin’ good. Here’s the deal, there are two ways to make this recipe. One way entails making your own red chile sauce from scratch, using dried ancho and guajillo chiles that you can usually only find at a specialty Mexican market. Even our local Whole Foods doesn’t carry these dried chiles. The second method starts with a base of canned red chile sauce, which is a little easier to find in a regular supermarket, and saves quite a few steps. I’ve made this recipe both ways. As you might expect, if you have access to the dried chiles and can make the time to make your own sauce base, it’s totally worth it for the extra intensity and depth of flavor. The good news is that if you can’t get a hold of the dried chiles, or you don’t have the time, canned red chile sauce works fine as a base for this sauce. Red chile enchilada sauce works too, though you may need to add some chili powder to it to increase the heat. In any case you are going to pump up the sauce a bit with ground cloves, cinnamon, and cumin. The sauce is slightly acidic. So, as with marinating chicken overnight with yogurt or buttermilk, a long marinating time in this sauce will help the chicken be surprisingly moist and tender.","Elise Bauer",,"Chicken pieces marinated in a spicy, flavorful red chili sauce, then grilled or baked. Pollo adobado recipe.","Elise Bauer","Chicken pieces marinated in a spicy, flavorful red chili sauce, then grilled or baked. Pollo adobado recipe.","10 minutes","1 hour","Serves 4-6"
2518,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2518,"2017-09-25 03:52:47","Grilled Corn Salad","4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option) 1 large red bell pepper 1 5-inch long zucchini, sliced in half lengthwise 1/2 cup chopped red onion 1/2 cup chopped cilantro 1 serrano chili pepper, seeded and minced (optional) 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind) 1/4 cup crumbly salty cheese such as feta or cotija (optional) 2 Tbsp olive oil 2 Tbsp cider vinegar or lime juice Salt and freshly ground pepper to taste",,"1 Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates. (See our method for grilling corn-on-the-cob.) Cover the grill. Turn corn occasionally, so that every part of the husk is blackened. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes. For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side. 1a - no grill version Alternatively you can prepare the vegetables on the stove-top. Shuck the corn and use a knife to remove the kernels from the cobs. If you don't have fresh corn, you can easily use frozen. Coat the bottom of a large, sturdy relatively stick-free (can use cast iron) pan with a little olive oil. Heat the pan to high. Spread out the corn kernels on the pan. If frozen, they will defrost almost immediately. Don't stir them that much, just let them cook, stirring occasionally, until they start to toast. When they get a little browned, remove them from the pan to a bowl. Lay the zucchini pieces on the pan and brown on both sides, do not over cook, remove from pan. The bell pepper does not need to be cooked, it can just be seeded and chopped fine. 2 Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces. Slice the slightly browned zucchini again lengthwise and chop into small pieces. 3 Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste. Serve cold or at room temperature.","There are, I think, three essential ingredients to this salad—corn, which you can grill or even prepare by toasting frozen kernels on the stovetop, onions, and cumin. The rest is a medley of whatever fresh vegetables you might have on hand. In this case I had zucchini and a serrano chile pepper from my garden and a big red bell pepper. I tossed in some cotija cheese for good measure. Although this is a grilled corn salad the other vegetables benefit from some searing heat as well. A simple seasoning of cumin, salt, pepper, olive oil and vinegar or lime juice pulls everything together. I made this for my parents today and my father insisted that “this one needs to go on the site” while polishing it off. Enjoy!","Elise Bauer",,"Summery corn salad, made with grilled or toasted corn, zucchini, red bell pepper, red onions, cilantro, and seasoned with cumin, oil and vinegar.","Elise Bauer","Summery corn salad, made with grilled or toasted corn, zucchini, red bell pepper, red onions, cilantro, and seasoned with cumin, oil and vinegar.","20 minutes","25 minutes","Serves 4"
2519,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2519,"2017-09-25 03:52:51","Salmon Teriyaki Skewers with Pineapple","1/2 cup soy sauce 1/4 cup mirin rice wine or rice vinegar 1/4 cup brown sugar 2 Tbsp minced garlic 2 Tbsp minced fresh ginger 1/4 cup minced green onions 2 Tbsp vegetable oil Pinch chili pepper flakes 1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes 1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks 2 green onions, cut into 1-inch segments 8 bamboo skewers, soaked in water for at least 20 minutes before using",,"1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours. 2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside. 3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through. Serve immediately.","Now that grilling season is officially upon us, I’ve been experimenting with teriyaki salmon skewers. Last night’s version (frozen salmon, canned pineapple) got two thumbs up from the rents, but there were too many leftovers for me to be convinced. Conditioned for politeness, sometimes they are just not willing to be as critical as I’d like. (You can’t like everything mom!) Tried again tonight, this time with fresh pineapple and very fresh salmon and as expected the salmon skewers were a thousand times better (mom agreed). The trick to great salmon skewers is high heat (charcoal grill better than gas better than broiler), the freshest salmon available, and watching the grill (or broiler) like a hawk. Fish can go from perfect to overcooked in a minute.","Elise Bauer",,"Fresh salmon, marinated in teriyaki sauce and grilled on skewers with pineapple and green onions.","Elise Bauer","Fresh salmon, marinated in teriyaki sauce and grilled on skewers with pineapple and green onions.",,,"Serves 4"
2520,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2520,"2017-09-25 03:52:56","Honey Mint Glazed Chicken","1/4 cup white vinegar 1/4 cup olive oil 1 4-5 pound chicken, cut into parts Salt Freshly ground black pepper 1/2 cup honey 2-3 Tbsp water 1/2 cup chopped fresh mint (or 2 Tbsp dried mint)",,"1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour. 2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken. 3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.","Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It’s just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time. When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.","Elise Bauer",,"Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.","Elise Bauer","Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.",,,"Serves 6."
2521,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2521,"2017-09-25 03:53:00","Blue Cheese Burgers","1 pound ground beef (16-20%) 1 Tbsp Dijon mustard 2 cloves minced garlic 2 green onions, chopped 1/2 cup (about 2 ounces) crumbled blue cheese 1 egg 1 Tbsp water Salt and freshly ground black pepper","Here's a tip, although you might be tempted to go with extra lean hamburger meat for this burger, given all the cheese, I don't recommend it, unless you want blue cheese flavored dry burgers.","1 Gently mix ground beef with the other ingredients: Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. 2 Shape into patties and chill: Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate until you are ready to cook. 3 Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. 4 Season and grill the burgers: Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers. Serve on hamburger buns with lettuce and mayonnaise.","Have you ever made a cheese-stuffed burger? The most common method is to put a mound of cheese between two ultra-thin hamburger patties and pinch the sides. The downside to this approach is that if you haven’t sufficiently sealed the edges of the burgers, all the melted cheese leaks out when you cook them. Also you can scald your tongue on the hot melty cheese if you’re not careful. So, when my pal Garrett described a way for making blue cheese burgers that mixed the cheese in with the burgers, I was all ears. Garrett calls the burgers “Sassy” and sassy they are indeed. They aren’t as pretty as a stuffed cheese burger, but you’ll get a great dose of tangy blue cheese flavor with every bite. Garrett made these for my parents the other day and they loved them.","Elise Bauer",,"Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.","Elise Bauer","Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.",,,"Makes 4 burgers"
2522,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2522,"2017-09-25 03:53:01","Grilled Spicy Citrus Ribs with Bourbon Glaze","Ribs 2 racks of ribs (about 4 pounds), St. Louis-cut spareribs or baby back ribs* 2 1/2 cups spicy citrus brine Oil for the grill grate 1 cup spicy bourbon syrup * St. Louis Style ribs are spareribs that have been trimmed of skirt meat and excess cartilage. More meaty than baby back ribs. Baby back ribs are smaller and leaner than St. Louis Style ribs and may cook more quickly (and dry out more easily). Spicy Citrus Brine 1 1/4 cup freshly squeezed orange juice (about 3 oranges) 1/2 cup freshly squeezed lemon juice (about 2 lemons) 1/4 cup freshly squeezed lime juice (1-2 limes) 1/4 cup water 2 Tbsp Kosher salt 1 teaspoon dried thyme 1 Tbsp crushed red pepper flakes Spicy Bourbon Glaze 1 cup bourbon whiskey 1/2 cup brown sugar 1/2 teaspoon crushed red pepper flakes 2 teaspoons salt 1 teaspoon black pepper 2 Tbsp butter",,"1 Prepare the brine: Combine the juices and water and measure in a measuring cup. You should have exactly 2 1/2 cups liquid. If you have less, add enough water so that you have 2 1/2 cups of liquid, if you have more, discard the excess. The correct ratio of liquid to salt is important for the brine to work properly. Place liquids in a medium sized bowl, add other brine ingredients—salt, thyme, and red pepper flakes. Stir for half a minute until the salt has completely dissolved. 2 Prepare the ribs: If you want, remove the thin membrane that lines the concave side of each rib rack. This will make it easier for the brine and spices to penetrate as well as easier to cut and eat when the ribs are done. Insert a dull knife edge between the membrane and ribs to loosen. Grip the loosened membrane and pull away to remove. Cut the racks in half. Put in a plastic ziplock freezer bag. Add the brine to the bag. Squeeze the excess air out of the bag and seal the bag. Massage the brine into the ribs. Place the bag of brine and ribs into a bowl (in case there is leakage) and place into the refrigerator. Refrigerate in the brine for 3-6 hours. Note that brining too long can over-saturate the meat with the brine. So stick within the 3-6 hour time frame. 3 Prepare bourbon glaze: Heat bourbon with sugar, peppers, and salt. Whisk in butter until melted. Set aside or refrigerate for up to 2 weeks. Warm before using. You can also prepare while the meat is cooking in the next step. 4 Prepare the grill for indirect heat: On a gas grill, heat the grill to medium heat 300-325°F with the middle burners turned off (if a 3 or 4 burner grill) or one burner turned off (if a 2 burner grill). For a kettle grill with charcoal, use 3-4 pounds of briquets pushed to one side of the grill. An aluminum disposable drip pan set next to the briquets, underneath where the meat will be, will help keep your grill easier to clean. (I forgot this time, notice no drip pan in the photo, and now the grill's a mess.) 5 Place ribs on grill, adjust vents, maintain low heat: Remove the ribs from the brining bag. Pat dry the ribs with paper towels. Brush grill grates with olive oil or canola oil. Place the ribs on the side of the grill away from the source of heat, either gas or briquets. Cover the grill. If you are using a gas grill, lower the burners so that you are maintaining a temperature of about 300°F-325°F in the grill. If you are charcoal grilling, cover the grill so that the air vent on the kettle top is directly over the ribs. This way smoke from the charcoal will waft its way over the ribs on the way out of the grill. Adjust the vents so that the air flow is much reduced. Reducing the size of the air vents is a way to help control the temperature in the grill and keep it low. Fire lives off of oxygen, so if you reduce the oxygen, you reduce the amount of burning and heat. If you close the vents too much, the charcoals will put out too little heat, so the trick is to maintain a balance - enough air flow to keep the coals alive, but not too much or the grill will run too hot and your ribs will overcook. Try to maintain a temperature of about 300°F-325°F in the grill. If you are using a charcoal grill that doesn't have a built-in thermometer, you can put a meat thermometer through the grill air vent to take a reading of the temp. 6 Flip ribs over, check for doneness: After 20-25 minutes of cooking, use tongs to flip the rib racks over. If you are charcoal grilling, shift the ends of the ribs as well so that the end that was facing the coals now faces the edge of the grill. Check for doneness using a meat thermometer after 15-20 more minutes. They are done and ready to pull off at 155°F, but you want to get to them 10 minutes or so before they are done to apply the glaze. 7 Apply bourbon glaze: At about 145°F start applying the spicy bourbon glaze. Brush the ribs with the glaze syrup, turning and basting the ribs until the syrup has been used up. When an instant read thermometer, inserted into the thickest part of the ribs reads 155°F, the ribs are ready to take off the grill. Note that depending on the amount of heat in the grill and the size of your ribs, the ribs could be done in as little as 45 minutes or as long as 1 1/2 hours. If the grill temperature stays more at about 350°F, then the ribs will be done faster. It's hard to maintain a charcoal grill lower than 350°F, though ideally for these ribs you do want the temp lower, closer to 300°F. Also note again that baby backs are smaller than St. Louis style and will cook faster. 8 Remove the ribs to a large serving platter and cut into 1 or 2-rib sections.","As any Southerner will tell you, the proper way to cook ribs is to barbecue them “low and slow” in a smoker built for that purpose. But not everyone has a smoker, and not all of us have the time or patience to watch over cooking ribs for several hours. The following is a recipe for spareribs that have been soaked in a spicy citrus brine and then grilled over indirect heat for about an hour. Brining is a useful technique in this case as it’s easy to overcook pork ribs on a grill, but because the brine plumps up the meat with extra moisture, the ribs are still tender and don’t get as dried out, even if you do end up overcooking them a little. This recipe is adapted from Andrew Schloss’ and David Joachim’s Mastering the Grill: The Owner’s Manual for Outdoor Cooking. .","Elise Bauer",,"Tender and juicy grilled spareribs with baby back ribs or St. Louis cut ribs. Ribs are brined in a citrus salt brine, grilled, and glazed with a sweet bourbon sauce.","Elise Bauer","Tender and juicy grilled spareribs with baby back ribs or St. Louis cut ribs. Ribs are brined in a citrus salt brine, grilled, and glazed with a sweet bourbon sauce.",,,"Serves 4"
2523,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2523,"2017-09-25 03:53:03","Grilled Bacon-Wrapped Stuffed Hot Dogs","1 teaspoon ketchup 1 teaspoon Dijon mustard 4 large hot dogs, knockwurst, or kielbasa 1/2 ounce cheddar cheese, cut into long sticks 2 Tbsp chopped onion 1 cup refrigerated sauerkraut, drained, roughly chopped 4 slices bacon Vegetable oil 4 long hot dog buns",,"1 Prepare your grill for direct medium high heat. 2 Slice open hot dogs, coat with ketchup and mustard: Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture. 3 Stuff hot dogs with cheese, sauerkraut, and onions: Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking). 4 Wrap bacon around each hot dog: Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear. 5 Grill the hot dogs: Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking. 6 Grill the buns: During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast. 7 Remove toothpicks: Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs. Place the hot dogs in the buns and serve.","I remarked to my father than we had been doing a lot of salads and veggies lately and without missing a beat dad said, “I want to make stuffed hot dogs,” adding, “on the grill,” pointing to a particularly appetizing recipe in our Mastering the Grill cookbook. Note that, in spite of gender stereotypes, my he-man father is the main baker in our family, and I am in charge of anything to do with the grill. (Mom avoids both grilling and baking.) So, when dad says he wants to make a grilled recipe, he means that he wants me to do the cooking, while he’ll do the prepping, which is more than fine by me. Do you like hot dogs, mustard, ketchup, cheese, onions, sauerkraut and bacon? Then this is the stuffed hot dog recipe for you! It’s all in there, held in place by a wrapping of bacon around the hot dog. You can easily exchange the toppings for others, though note that the sauerkraut does help keep the cheese inside the hot dog while cooking.","Elise Bauer",,"Hot dogs stuffed with cheese, onions, and sauerkraut, wrapped in bacon and cooked on a hot grill.","Elise Bauer","Hot dogs stuffed with cheese, onions, and sauerkraut, wrapped in bacon and cooked on a hot grill.",,,"Makes 4 stuffed hot dogs"
2524,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2524,"2017-09-25 03:53:09","Spicy Grilled Turkey Burger with Coleslaw","Turkey burgers: 1 1/2 pounds ground turkey (white meat, dark meat, or a mixture) 1/2 cup fresh bread crumbs 3 Tbsp mayonnaise 2 Tbsp chopped fresh chives 1 Tbsp Worcestershire sauce 1 1/2 to 3 teaspoons of hot chile sauce such as Tabasco sauce (amount depends on how spicy you like your foods), or Tabasco Chipotle sauce 2 green onions, minced, white and green parts 4 fresh basil leaves, thinly sliced 1 teaspoon sea salt, or more to taste 1/2 teaspoon freshly ground pepper, or more to taste 4 hamburger buns, lightly toasted Sweet pickle slices 1 tomato, cored and sliced Coleslaw 2 cups shredded cabbage 1 cup loosely packed arugula, watercress, or just another cup of shredded cabbage 10 basil leaves, thinly sliced 1/2 cup of mayonnaise 1 Tbsp apple cider vinegar 1 teaspoon sugar 2 teaspoons Dijon mustard 1/2 teaspoon crushed red pepper flakes Salt and freshly ground pepper to taste",,"1 Prepare grill for high direct heat: Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stove-top on a griddle or cast iron frying pan. 2 Combine burger ingredients, form into patties: In a large bowl, gently combine the turkey meat, breadcrumbs, chives, basil, green onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until it is just mixed. Don't over mix or your burgers will end up tough. Form four patties, about 1-inch thick. 3 Grill burgers and buns: Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 165°F on a meat thermometer. Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes. 4 Assemble the cole slaw: Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before serving. 5 Assemble the burgers: Assemble the burgers by placing each burger on a bottom bun, and stacking a tomato slice, some pickles, and a bit of coleslaw on top, and then topping with the top bun.","Recently my father announced he had a cunning plan. He found a grilled turkey burger recipe that he wanted to try, but rather than just use any old ground turkey, he would make half the burgers with ground dark meat (his favorite) and half the burgers with ground white meat and see if he preferred one over the other. I complicated the test further by suggesting that we use regular Tabasco sauce with the white meat turkey burgers and chipotle Tabasco sauce with the dark meat burgers, thinking that the stronger flavor of dark meat would hold up well to the chipotle. Dad took the test a step further and decided that we would have half as much chili sauce in the white meat burgers. Clearly we weren’t aiming for a perfect scientific study. The good news is that both sets of burgers turned out great. With the white meat turkey burgers, since we had less chili sauce, the turkey flavor was more pronounced. With the dark meat burgers, the chipotle sauce added a lot of kick to the meat. Both burgers were flavorful, filling, and paired very well with the spicy coleslaw, sweet pickles, and tomatoes. 3 thumbs up on this one.","Elise Bauer",,"Spicy grilled turkey burger served with tomatoes, sweet pickles, and coleslaw. Not your everyday turkey burger, these have fresh chives, bread crumbs, basil and Tabasco sauce.","Elise Bauer","Spicy grilled turkey burger served with tomatoes, sweet pickles, and coleslaw. Not your everyday turkey burger, these have fresh chives, bread crumbs, basil and Tabasco sauce.",,,"Makes 4 burgers"
2526,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2526,"2017-09-25 03:53:11","Ricotta Stuffed Chicken","1 whole roasting chicken, 4 to 5 lbs. Stuffing: 12 oz. ricotta cheese 1/3 cup grated Parmesan cheese 1 egg 2 teaspoons chopped fresh basil (or 1 teaspoon dried) 1 teaspoon chopped fresh tarragon (or 1/2 teaspoon dried) 2 Tbsp chopped fresh parsley 1 large clove garlic, minced Rub: Salt Olive oil 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried) 1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried) 1/4 teaspoon paprika",,"1 Butterfly the chicken: Rinse chicken and pat dry with paper towels. Butterfly the chicken by using poultry shears or a knife to cut along one side of the backbone. Cut along the other side and remove the backbone and tail. (See our guide to how to spatchcock or butterfly a chicken.) Spread the chicken open, skin side up. Press down on the chicken with the palms of your hands (or pound with your fists) to flatten the chicken. Fold the wings under the chicken. 2 Make ricotta Parmesan herb mixture: In a medium bowl, mix the ricotta, Parmesan cheese, egg, parsley, garlic, 2 teaspoons of chopped basil, and 1 teaspoon of chopped tarragon. 3 Stuff ricotta mixture under chicken skin: Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Work with your fingers and hand to press under the chicken skin to separate the chicken skin from the chicken breasts, thighs, and drumsticks. Be gentle, the skin can easily tear. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks. 4 Season chicken: Brush chicken lightly with oil; sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and a generous amount of salt. 5a Cook chicken using an oven: Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F. 5b OR Cook chicken using a grill: Prepare grill for medium indirect heat. If using a gas grill, heat all burners on high until the grill is hot, then turn off the middle burner. If using a charcoal grill, bank the coals to one side of the grill and place a large aluminum drip pan underneath the grate on the side without coals, adding a couple cups of water to the drip pan so that the drippings don't burn. Place the chicken, skin side up, on the cooking grate, away from the side with coals if you are using a charcoal grill, or above the middle burner if you are using gas. Alternatively, you can lay the chicken out on a rack in a disposable aluminum roasting pan and place the roasting pan on the cooking grate (this tip works well with gas grills, I haven't tried it with the charcoal one yet). Cover the grill. 6 Roast the chicken for an hour or until the juices run clear from the thigh when pierced with a fork. (Chicken should have an internal temperature of 165°F.) If the skin browns before the chicken is cooked through, cover it loosely with foil. 7 Let rest: Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters to serve.","Typically when we think of stuffed chicken, it has to do with stuffing the cavity of a whole chicken. In this recipe however, we are flattening a whole chicken by butterflying it first (it’s easy!) and then pressing an herby ricotta cheese stuffing underneath the skin, which will bathe the chicken with flavor as it cooks. The chicken parts cook more evenly that way and the presentation is beautiful. Richard Olney wrote about this method for making ricotta stuffed chicken decades ago in his wonderful book Simple French Food (high recommend). We also found a similar recipe in a Weber grilling cookbook, which makes sense as the method of butterflying chicken makes it easy to grill a whole chicken. Butterflying a chicken is easier than you think! It does help to have a strong pair of poultry shears. To butterfly a chicken, you cut it open on one side, spread open the chicken and press it down flat. (See our guide—with video—on How to Spatchcock or Butterfly a Chicken.) To stuff the chicken, you’ll need a firm and gentle hand to separate the skin from the meat beneath. Use your fingers to work your way under the skin to open up enough room for the stuffing.","Elise Bauer",,"Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.","Sally Vargas","Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.","20 minutes","1 hour","Serves 4 to 6"
2528,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2528,"2017-09-25 03:53:18","Chipotle Grilled Chicken with Avocado Sandwich","3 Tbps olive oil 1 Tbsp lime juice 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want) 1 pound boneless skinless chicken breasts (about 2 breast halves) 4 small slices of Monterey Jack cheese 4 sets of hamburger buns 1 avocado, peeled, seeded and sliced Iceberg or lettuce of preference Mayonnaise",,"1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. 2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. 3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. 4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.","We were, until recently, a family of non-grillers. While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven. The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two. Which is why I brought home a grill a few weeks ago. Today’s grill experiment was this chipotle grilled chicken with Monterey Jack cheese and avocados on hamburger buns. I loved it, as did my guinea pig recipe testers Molly and David. By the way, I know there are probably some mayo haters out there. I tried it without mayo, and it was too dry. If you don’t like mayo, then mash up the avocados into a guacamole. You need the creaminess of either the avocado or the mayo to balance the spiciness of the chile and the roughness of the grilled bun.","Elise Bauer",,"Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.","Elise Bauer","Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.",,,"Serves 4."
2529,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2529,"2017-09-25 03:53:22","Grilled Chicken with Tomato Tarragon Sauce","2 Tbsp chopped fresh tarragon (or 2 teaspoons dried tarragon) 3 Tbsp olive oil 2 teaspoons minced garlic 1 1/2 pounds of chicken breast cutlets Salt Pepper 1 14-ounce can whole, peeled tomatoes 1/4 water 1 shallot, diced (about 3 Tbsp) 2 teaspoons balsamic vinegar Salt and pepper to taste","You can easily swap out the tarragon for fresh basil.","1 In a medium bowl, combine 2 Tbsp oil, 1 teaspoon minced garlic, and 1 Tbsp of chopped fresh tarragon (or a teaspoon of dried tarragon). 2 If your boneless, skinless chicken breasts are not already in cutlet form, slice them in half horizontally, or place them between two pieces of plastic wrap and use a meat pounder to pound them into an even 1/2-inch thickness. Sprinkle the cutlets with salt and pepper. Add them to the olive oil, garlic, tarragon mixture. Let sit at room temperature while you prepare the sauce and heat the grill. 3 Prepare your grill for high, direct heat. While the grill is heating (whether it be charcoal or gas), prepare the sauce. Place the canned tomatoes in a food processor or blender and pulse until puréed. In a medium sauté pan, heat a tablespoon of olive oil on medium heat. When the oil is hot, add the minced shallots and garlic and cook until just fragrant, less than a minute. Add the puréed tomatoes and water to the shallots and garlic. Add the balsamic vinegar and 1 Tbsp of chopped fresh tarragon (or a teaspoon of dry tarragon). Add salt and pepper to taste. (If the sauce seems too acidic, you can add a pinch of sugar to balance the acidity.) Bring to a simmer and lower the heat to maintain a very low simmer while you grill the chicken. 4 Grill the chicken cutlets until nicely browned and cooked through, about 2 minutes per side, less or more time depending on how thick the cutlets are. Serve with tomato tarragon sauce.","Here’s a quick and easy grilled chicken cutlet recipe that is served with a side of a simple tarragon-infused tomato sauce. We’ve updated the recipe since we first posted it in 2007, the original recipe used fresh tomatoes, and just puréed them without cooking them. I prefer the taste of cooked tomatoes for a sauce like this, and since the sauce cooks up so quickly, it’s easy enough to make while the grill is heating. If you don’t have a grill, you can easily cook the chicken cutlets in a little olive oil on medium high heat on the stovetop. Tarragon takes the stage with this recipe, but if you don’t have it, or don’t like it, my father suggests substituting it with basil. Recipe and photo updated June 10, 2014","Elise Bauer",,"Simple and easy, grilled chicken recipe, topped with a tomato tarragon sauce.","Elise Bauer","Simple and easy, grilled chicken recipe, topped with a tomato tarragon sauce.","10 minutes","25 minutes","Serves 4."
2530,1,"2017-09-12 03:23:06",Grilling,1,"2017-09-12 02:50:14",Featured,2530,"2017-09-25 03:53:29","Jim’s Famous Hamburger","1 lb hamburger meat 2 heaping tablespoons of chopped fresh rosemary leaves (not the stem) 2 Tbsp A1 sauce Salt and pepper to taste (perhaps half a teaspoon of each) Buns Lettuce Tomatoes, sliced Onions, sliced Avocado, peeled, pitted and sliced Mayonaise, ketchup, mustard","Safety tip: Try to get your hamburger meat from a butcher who grinds their own. That way you know where the meat came from. Bacteria love raw hamburger, so once you have some in your fridge, eat it up quickly—no more than a day or two at the most after you've bought it or defrosted it.","Mix the rosemary and A1 sauce into the hamburger meat, distributing evenly. Add salt and fresh ground pepper. Form the hamburger patties. If the meat is low-fat, you may want to add some olive oil to the mixture, or after the patties are made (but before cooked), rub some oil over them. Place on a hot grill or grill pan. If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. If you wish, grill the buns on remaining grill surface. Onions can be either served fresh with the hamburger or sautéed a little in olive oil. Serve burgers with lettuce, tomatoes, onions, avocado, mayo, ketchup, and or mustard. (For the low-carb version skip the bun.)","Most summer grilling is done for large groups and as such is not too fancy – burgers, hot dogs, steaks, and the occasional kabob. For this recipe I’ve borrowed a tip from my good friend Jim Honniball – a way to dress up a simple hamburger. Everybody should have a friend like Jim. He can swim a mile, bike thirty, and still have the energy to cook up a batch of his legendary hamburgers for his friends. Jim learned to cook from his mom and loves nothing more than to see everyone’s delighted faces as they bite into something delicious he’s prepared. Especially satisfying after a hard day of body-boarding and surfing are his hamburgers which are seasoned with fresh rosemary from the garden and A1 sauce. At the time of this writing I did not have a grill, so to simulate the high heat grilling environment I went to Williams-Sonoma and bought a heavy-duty cast iron grill pan for the task. They also sell calphalon pans (for about 5 times the price) but the calphalon simply cannot hold the high heat that cast iron can to match the heat of a real grill. Eventually the heat will warp the calphalon. The brand I picked up was “Lodge” for about $22. They also carry Le Creuset for somewhat more.","Elise Bauer",,"Juicy, grilled hamburger recipe seasoned with fresh rosemary and A1 sauce and topped with lettuce, tomato, onions, and avocado.","Elise Bauer","Juicy, grilled hamburger recipe seasoned with fresh rosemary and A1 sauce and topped with lettuce, tomato, onions, and avocado.",,,"Serves 3 to 4"
33,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2,"2017-09-25 02:40:58","Spatchcocked Grilled Chicken with Orange and Ginger","For the chicken: 1 (4-pound) chicken Salt and pepper, to taste Oil, for the grill  For the marinade: 1 orange, zest and juice (about 1/2 tablespoon zest and 1/3 cup juice) 1 lemon, juiced (about 2 tablespoons) 3 tablespoons finely chopped fresh ginger 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander) 2 teaspoons paprika 1/4 teaspoon salt Special equipment: Kitchen shearsCharcoal grill or gas grill","Ask your butcher to spatchcock the chicken for you, or do it yourself following the directions in Step 1 of the recipe.","1 Spatchcock the chicken (if not already spatchcocked at the butcher): With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like. Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish. 2 Make the marinade: In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade. 3 Prepare a gas or charcoal grill: If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. 4 Grill the chicken: Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes. Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast. (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.) 5 Crisp the skin: Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp. 6 Let the chicken rest: Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.","This chicken with a funny name (“spatchcocked”?!) is a boon for grillers. Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique. The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from). The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces! You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone. Once you get the hang of it, it’s very easy! If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long. Also, leave the chicken in the orange ginger marinade for as long as you can — at least two hours or overnight. This guarantees a juicy, flavorful bird Need some more help to spatchcock your own chicken? Check out our video: How to Spatchcock (Butterfly) a Chicken!","Sally Vargas","August 5, 2017","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","Sally Vargas","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","10 minutes","45 minutes","4 to 6 servings"
38,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,4,"2017-09-25 02:52:52","Grilled Sausage and Mushroom Bowls","For the grain bowls: 1 cup uncooked millet or other favorite grain (or 4 cups cooked grains) 1/2 cup chimichurri, pesto, or other favorite flavorful sauce For the grilled sausages and vegetables: 1 pound cremini or baby bella mushrooms 2 heads romaine lettuce 1 bunch green onions 2 1/2 tablespoons olive oil 4 chicken or pork sausages, any favorite kind Salt and pepper","Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.","1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe. The grains can be cooked several days in advance. Reheat before serving. 2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort. 3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill. Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!). In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside. 4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill. Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.) Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized. Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables. 5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side. Transfer to a serving platter. 6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.","I get so excited when grilling season arrives because it means easy dinners and easy cleanup! These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company! For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce. Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill. If you haven’t tried it before, you’re in for a treat. I served my grilled sausages and veggies on top of cooked millet, which is one of my favorite grains. We don’t eat a ton of millet in the US, but it is a staple food in India, Nepal, Mali, Niger, and other semi-arid hot climates around the world. Cooked millet tastes nutty and earthy with a hint of sweetness. It is naturally gluten-free and cooks up quickly due to its small size. You can find it near the rice and other grains at well-stocked grocery stores like Whole Foods, or you can order it online. You should give millet a try if you’ve never had it before! This said, quinoa, brown rice, or oat groats would also be great here. I recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an extra step, but the sauce really helps the whole dish come together. I used a combination of mint, dill, parsley, and chives in my chimichurri.","Sabrina Modelle","July 8, 2017","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","Sabrina Modelle","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","15 minutes","20 minutes","4 servings"