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,recipe.category_2_x_recipe_id,recipe.recipe_x_author_image_id 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","{ ""1"": { ""category_2_x_recipe.id"": 1, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""499"": { ""category_2_x_recipe.id"": 499, ""category_2.id"": 21, ""category_2.ts"": ""2017-09-12 03:32:54"", ""category_2.title"": ""Pork"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""632"": { ""category_2_x_recipe.id"": 632, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""841"": { ""category_2_x_recipe.id"": 841, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1771"": { ""category_2_x_recipe.id"": 1771, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""1"": { ""recipe_x_author_image.id"": 1, ""author_image.id"": 1, ""author_image.ts"": ""2017-09-25 02:40:51"" } }" 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","{ ""2"": { ""category_2_x_recipe.id"": 2, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""33"": { ""category_2_x_recipe.id"": 33, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""345"": { ""category_2_x_recipe.id"": 345, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""639"": { ""category_2_x_recipe.id"": 639, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""685"": { ""category_2_x_recipe.id"": 685, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""850"": { ""category_2_x_recipe.id"": 850, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1772"": { ""category_2_x_recipe.id"": 1772, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""2"": { ""recipe_x_author_image.id"": 2, ""author_image.id"": 2, ""author_image.ts"": ""2017-09-25 02:40:58"" } }" 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","{ ""3"": { ""category_2_x_recipe.id"": 3, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""93"": { ""category_2_x_recipe.id"": 93, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""185"": { ""category_2_x_recipe.id"": 185, ""category_2.id"": 8, ""category_2.ts"": ""2017-09-12 03:28:01"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""397"": { ""category_2_x_recipe.id"": 397, ""category_2.id"": 17, ""category_2.ts"": ""2017-09-12 03:31:41"", ""category_2.title"": ""Fish"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""423"": { ""category_2_x_recipe.id"": 423, ""category_2.id"": 18, ""category_2.ts"": ""2017-09-12 03:32:21"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""648"": { ""category_2_x_recipe.id"": 648, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""689"": { ""category_2_x_recipe.id"": 689, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""856"": { ""category_2_x_recipe.id"": 856, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1342"": { ""category_2_x_recipe.id"": 1342, ""category_2.id"": 56, ""category_2.ts"": ""2017-09-12 04:00:38"", ""category_2.title"": ""Summer"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1773"": { ""category_2_x_recipe.id"": 1773, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1938"": { ""category_2_x_recipe.id"": 1938, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1950"": { ""category_2_x_recipe.id"": 1950, ""category_2.id"": 85, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Salsa"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""3"": { ""recipe_x_author_image.id"": 3, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 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","{ ""4"": { ""category_2_x_recipe.id"": 4, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""38"": { ""category_2_x_recipe.id"": 38, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""350"": { ""category_2_x_recipe.id"": 350, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""501"": { ""category_2_x_recipe.id"": 501, ""category_2.id"": 21, ""category_2.ts"": ""2017-09-12 03:32:54"", ""category_2.title"": ""Pork"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""650"": { ""category_2_x_recipe.id"": 650, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""859"": { ""category_2_x_recipe.id"": 859, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1774"": { ""category_2_x_recipe.id"": 1774, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""7"": { ""recipe_x_author_image.id"": 7, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 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","{ ""5"": { ""category_2_x_recipe.id"": 5, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""502"": { ""category_2_x_recipe.id"": 502, ""category_2.id"": 21, ""category_2.ts"": ""2017-09-12 03:32:54"", ""category_2.title"": ""Pork"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1128"": { ""category_2_x_recipe.id"": 1128, ""category_2.id"": 45, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Fourth of July"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1640"": { ""category_2_x_recipe.id"": 1640, ""category_2.id"": 69, ""category_2.ts"": ""2017-09-12 04:03:52"", ""category_2.title"": ""Comfort Food"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1775"": { ""category_2_x_recipe.id"": 1775, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""8"": { ""recipe_x_author_image.id"": 8, ""author_image.id"": 1, ""author_image.ts"": ""2017-09-25 02:40:51"" } }" 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","{ ""6"": { ""category_2_x_recipe.id"": 6, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""40"": { ""category_2_x_recipe.id"": 40, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""352"": { ""category_2_x_recipe.id"": 352, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""915"": { ""category_2_x_recipe.id"": 915, ""category_2.id"": 37, ""category_2.ts"": ""2017-09-12 03:54:35"", ""category_2.title"": ""Sandwich"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1776"": { ""category_2_x_recipe.id"": 1776, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2140"": { ""category_2_x_recipe.id"": 2140, ""category_2.id"": 103, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Greek"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""8018"": { ""category_2_x_recipe.id"": 8018, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""9"": { ""recipe_x_author_image.id"": 9, ""author_image.id"": 2, ""author_image.ts"": ""2017-09-25 02:40:58"" } }" 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","{ ""7"": { ""category_2_x_recipe.id"": 7, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""54"": { ""category_2_x_recipe.id"": 54, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""288"": { ""category_2_x_recipe.id"": 288, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""660"": { ""category_2_x_recipe.id"": 660, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""1349"": { ""category_2_x_recipe.id"": 1349, ""category_2.id"": 56, ""category_2.ts"": ""2017-09-12 04:00:38"", ""category_2.title"": ""Summer"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1777"": { ""category_2_x_recipe.id"": 1777, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 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","{ ""8"": { ""category_2_x_recipe.id"": 8, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""41"": { ""category_2_x_recipe.id"": 41, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""103"": { ""category_2_x_recipe.id"": 103, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""353"": { ""category_2_x_recipe.id"": 353, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1778"": { ""category_2_x_recipe.id"": 1778, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1948"": { ""category_2_x_recipe.id"": 1948, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""8025"": { ""category_2_x_recipe.id"": 8025, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""10"": { ""recipe_x_author_image.id"": 10, ""author_image.id"": 2, ""author_image.ts"": ""2017-09-25 02:40:58"" } }" 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","{ ""9"": { ""category_2_x_recipe.id"": 9, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""447"": { ""category_2_x_recipe.id"": 447, ""category_2.id"": 19, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Lamb"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1779"": { ""category_2_x_recipe.id"": 1779, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2141"": { ""category_2_x_recipe.id"": 2141, ""category_2.id"": 103, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Greek"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""8027"": { ""category_2_x_recipe.id"": 8027, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""11"": { ""recipe_x_author_image.id"": 11, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 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","{ ""10"": { ""category_2_x_recipe.id"": 10, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""774"": { ""category_2_x_recipe.id"": 774, ""category_2.id"": 31, ""category_2.ts"": ""2017-09-12 03:42:52"", ""category_2.title"": ""Appetizer"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1148"": { ""category_2_x_recipe.id"": 1148, ""category_2.id"": 46, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Game Day"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1409"": { ""category_2_x_recipe.id"": 1409, ""category_2.id"": 59, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Super Bowl"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1780"": { ""category_2_x_recipe.id"": 1780, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2266"": { ""category_2_x_recipe.id"": 2266, ""category_2.id"": 115, ""category_2.ts"": ""2017-09-12 04:09:42"", ""category_2.title"": ""Mexican and Tex Mex"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2372"": { ""category_2_x_recipe.id"": 2372, ""category_2.id"": 126, ""category_2.ts"": ""2017-09-12 04:09:56"", ""category_2.title"": ""Southwestern"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2403"": { ""category_2_x_recipe.id"": 2403, ""category_2.id"": 129, ""category_2.ts"": ""2017-09-12 03:05:20"", ""category_2.title"": ""TexMex"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2571"": { ""category_2_x_recipe.id"": 2571, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4409"": { ""category_2_x_recipe.id"": 4409, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" } }",{} 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","{ ""11"": { ""category_2_x_recipe.id"": 11, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""326"": { ""category_2_x_recipe.id"": 326, ""category_2.id"": 13, ""category_2.ts"": ""2017-09-12 03:30:21"", ""category_2.title"": ""Cheese"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1781"": { ""category_2_x_recipe.id"": 1781, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2241"": { ""category_2_x_recipe.id"": 2241, ""category_2.id"": 114, ""category_2.ts"": ""2017-09-12 04:09:14"", ""category_2.title"": ""Mexican"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2912"": { ""category_2_x_recipe.id"": 2912, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5704"": { ""category_2_x_recipe.id"": 5704, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7107"": { ""category_2_x_recipe.id"": 7107, ""category_2.id"": 30, ""category_2.ts"": ""2017-09-12 03:42:17"", ""category_2.title"": ""Vegetarian"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8830"": { ""category_2_x_recipe.id"": 8830, ""category_2.id"": 38, ""category_2.ts"": ""2017-09-12 03:55:37"", ""category_2.title"": ""Side Dish"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""9957"": { ""category_2_x_recipe.id"": 9957, ""category_2.id"": 56, ""category_2.ts"": ""2017-09-12 04:00:38"", ""category_2.title"": ""Summer"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""11485"": { ""category_2_x_recipe.id"": 11485, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""12"": { ""recipe_x_author_image.id"": 12, ""author_image.id"": 12, ""author_image.ts"": ""2017-09-25 02:53:24"" } }" 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","{ ""12"": { ""category_2_x_recipe.id"": 12, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""778"": { ""category_2_x_recipe.id"": 778, ""category_2.id"": 31, ""category_2.ts"": ""2017-09-12 03:42:52"", ""category_2.title"": ""Appetizer"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1782"": { ""category_2_x_recipe.id"": 1782, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5706"": { ""category_2_x_recipe.id"": 5706, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6414"": { ""category_2_x_recipe.id"": 6414, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7109"": { ""category_2_x_recipe.id"": 7109, ""category_2.id"": 30, ""category_2.ts"": ""2017-09-12 03:42:17"", ""category_2.title"": ""Vegetarian"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8831"": { ""category_2_x_recipe.id"": 8831, ""category_2.id"": 38, ""category_2.ts"": ""2017-09-12 03:55:37"", ""category_2.title"": ""Side Dish"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""9958"": { ""category_2_x_recipe.id"": 9958, ""category_2.id"": 56, ""category_2.ts"": ""2017-09-12 04:00:38"", ""category_2.title"": ""Summer"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" } }",{} 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","{ ""13"": { ""category_2_x_recipe.id"": 13, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1134"": { ""category_2_x_recipe.id"": 1134, ""category_2.id"": 45, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Fourth of July"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1150"": { ""category_2_x_recipe.id"": 1150, ""category_2.id"": 46, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Game Day"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1535"": { ""category_2_x_recipe.id"": 1535, ""category_2.id"": 64, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""BBQ"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1783"": { ""category_2_x_recipe.id"": 1783, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1979"": { ""category_2_x_recipe.id"": 1979, ""category_2.id"": 86, ""category_2.ts"": ""2017-09-12 04:08:33"", ""category_2.title"": ""Sauce"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2351"": { ""category_2_x_recipe.id"": 2351, ""category_2.id"": 125, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Southern"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2575"": { ""category_2_x_recipe.id"": 2575, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4413"": { ""category_2_x_recipe.id"": 4413, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""8108"": { ""category_2_x_recipe.id"": 8108, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""13"": { ""recipe_x_author_image.id"": 13, ""author_image.id"": 13, ""author_image.ts"": ""2017-09-25 02:53:32"" } }" 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","{ ""14"": { ""category_2_x_recipe.id"": 14, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""70"": { ""category_2_x_recipe.id"": 70, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""304"": { ""category_2_x_recipe.id"": 304, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1151"": { ""category_2_x_recipe.id"": 1151, ""category_2.id"": 46, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Game Day"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1784"": { ""category_2_x_recipe.id"": 1784, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2228"": { ""category_2_x_recipe.id"": 2228, ""category_2.id"": 112, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Korean"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2915"": { ""category_2_x_recipe.id"": 2915, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5709"": { ""category_2_x_recipe.id"": 5709, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6417"": { ""category_2_x_recipe.id"": 6417, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6744"": { ""category_2_x_recipe.id"": 6744, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8110"": { ""category_2_x_recipe.id"": 8110, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11488"": { ""category_2_x_recipe.id"": 11488, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""14"": { ""recipe_x_author_image.id"": 14, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 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","{ ""15"": { ""category_2_x_recipe.id"": 15, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""204"": { ""category_2_x_recipe.id"": 204, ""category_2.id"": 8, ""category_2.ts"": ""2017-09-12 03:28:01"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""442"": { ""category_2_x_recipe.id"": 442, ""category_2.id"": 18, ""category_2.ts"": ""2017-09-12 03:32:21"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""781"": { ""category_2_x_recipe.id"": 781, ""category_2.id"": 31, ""category_2.ts"": ""2017-09-12 03:42:52"", ""category_2.title"": ""Appetizer"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1785"": { ""category_2_x_recipe.id"": 1785, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5715"": { ""category_2_x_recipe.id"": 5715, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6421"": { ""category_2_x_recipe.id"": 6421, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6745"": { ""category_2_x_recipe.id"": 6745, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" } }",{} 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","{ ""16"": { ""category_2_x_recipe.id"": 16, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""275"": { ""category_2_x_recipe.id"": 275, ""category_2.id"": 11, ""category_2.ts"": ""2017-09-12 03:29:32"", ""category_2.title"": ""How To"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1786"": { ""category_2_x_recipe.id"": 1786, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1811"": { ""category_2_x_recipe.id"": 1811, ""category_2.id"": 76, ""category_2.ts"": ""2017-09-12 04:05:39"", ""category_2.title"": ""How To"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2579"": { ""category_2_x_recipe.id"": 2579, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""2925"": { ""category_2_x_recipe.id"": 2925, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4417"": { ""category_2_x_recipe.id"": 4417, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""5719"": { ""category_2_x_recipe.id"": 5719, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6423"": { ""category_2_x_recipe.id"": 6423, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6747"": { ""category_2_x_recipe.id"": 6747, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8116"": { ""category_2_x_recipe.id"": 8116, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11498"": { ""category_2_x_recipe.id"": 11498, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 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","{ ""17"": { ""category_2_x_recipe.id"": 17, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""514"": { ""category_2_x_recipe.id"": 514, ""category_2.id"": 21, ""category_2.ts"": ""2017-09-12 03:32:54"", ""category_2.title"": ""Pork"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1787"": { ""category_2_x_recipe.id"": 1787, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5720"": { ""category_2_x_recipe.id"": 5720, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8117"": { ""category_2_x_recipe.id"": 8117, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 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","{ ""18"": { ""category_2_x_recipe.id"": 18, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1788"": { ""category_2_x_recipe.id"": 1788, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2927"": { ""category_2_x_recipe.id"": 2927, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5723"": { ""category_2_x_recipe.id"": 5723, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7116"": { ""category_2_x_recipe.id"": 7116, ""category_2.id"": 30, ""category_2.ts"": ""2017-09-12 03:42:17"", ""category_2.title"": ""Vegetarian"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8835"": { ""category_2_x_recipe.id"": 8835, ""category_2.id"": 38, ""category_2.ts"": ""2017-09-12 03:55:37"", ""category_2.title"": ""Side Dish"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11500"": { ""category_2_x_recipe.id"": 11500, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 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","{ ""19"": { ""category_2_x_recipe.id"": 19, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1789"": { ""category_2_x_recipe.id"": 1789, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5726"": { ""category_2_x_recipe.id"": 5726, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6425"": { ""category_2_x_recipe.id"": 6425, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6751"": { ""category_2_x_recipe.id"": 6751, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6927"": { ""category_2_x_recipe.id"": 6927, ""category_2.id"": 29, ""category_2.ts"": ""2017-09-12 03:40:26"", ""category_2.title"": ""Vegan"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7118"": { ""category_2_x_recipe.id"": 7118, ""category_2.id"": 30, ""category_2.ts"": ""2017-09-12 03:42:17"", ""category_2.title"": ""Vegetarian"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8837"": { ""category_2_x_recipe.id"": 8837, ""category_2.id"": 38, ""category_2.ts"": ""2017-09-12 03:55:37"", ""category_2.title"": ""Side Dish"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 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","{ ""20"": { ""category_2_x_recipe.id"": 20, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""71"": { ""category_2_x_recipe.id"": 71, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""305"": { ""category_2_x_recipe.id"": 305, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1790"": { ""category_2_x_recipe.id"": 1790, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2244"": { ""category_2_x_recipe.id"": 2244, ""category_2.id"": 114, ""category_2.ts"": ""2017-09-12 04:09:14"", ""category_2.title"": ""Mexican"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2273"": { ""category_2_x_recipe.id"": 2273, ""category_2.id"": 115, ""category_2.ts"": ""2017-09-12 04:09:42"", ""category_2.title"": ""Mexican and Tex Mex"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""6426"": { ""category_2_x_recipe.id"": 6426, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8121"": { ""category_2_x_recipe.id"": 8121, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{}