Grilling dishes, including recipes for chicken breasts, pork tenderloin and salmon patties.
Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts
Saturday, June 8, 2013
COCONUT-MARINATED PORK TENDERLOIN with GREEN ONIONS, PEANUTS
Prep: 25 minutes
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6
Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.
1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce
1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.
3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.
4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.
5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.
6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.
Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6
Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.
1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce
1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.
3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.
4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.
5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.
6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.
Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.
SPICY SALMON BURGERS
Prep: 15 minutes
Chill: 1 hour
Cook: 4 minutes
Servings:
2 to 4 burgers
Note:
A recipe from "Everyday Barbecue" {Ballantine, $24}, by Myron Mixon with Kelly Alexander. Mixon, billed as the "winningest man in competitive barbecue" and a judge on the reality television series, "BBQ Pitmasters," recommends chilling the salmon patties for one hour before grilling for easier handling. "Take special care not to overcook them: Juiciness is the key to a good salmon burger," he notes.
1 pound skinless salmon fillet, cut into 1-inch pieces
1 egg, lightly beaten
1 tablespoon each: fresh lemon juice, Dijon mustard
1/4 cup chopped green onions
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper
1/2 cup prepared tarter sauce
1 tablespoon fresh dill
1 teaspoon grated lemon zest, {optional}
2 to 4 sesame seed rolls, split
Red onion slices
4 to 8 Bibb lettuce leaves
1. Place the salmon, egg, lemon juice and mustard in a food processor; pulse until coarsely ground. Transfer the mixture to a bowl; mix in the green onions, garlic, salt and pepper. Gently form into two to four 1/2-inch thick patties. Cover, refrigerate, at least 1 hour and up to 4 hours.
2. Heat a charcoal or gas grill to medium-high heat. Meanwhile, whisk together the tarter sauce, dill and lemon zest in a bowl.
3. Grill the rolls until toasted; transfer to plates. Spread the bottom halves generously with the enhanced tarter sauce. Grill the salmon patties uncovered until the fish is cooked through, about 2 minutes per side. Place the burgers atop the sauce on the rolls. Top each with onion slices, 2 lettuce leaves and the top half of each roll.
Nutrition information:
Per serving {for 4 servings}; 609 calories, 27 g fat, 9 g saturated fat, 188 mg cholesterol, 57 g carbohydrates, 31 g protein, 832 mg sodium, 1 g fiber.
Chill: 1 hour
Cook: 4 minutes
Servings:
2 to 4 burgers
Note:
A recipe from "Everyday Barbecue" {Ballantine, $24}, by Myron Mixon with Kelly Alexander. Mixon, billed as the "winningest man in competitive barbecue" and a judge on the reality television series, "BBQ Pitmasters," recommends chilling the salmon patties for one hour before grilling for easier handling. "Take special care not to overcook them: Juiciness is the key to a good salmon burger," he notes.
1 pound skinless salmon fillet, cut into 1-inch pieces
1 egg, lightly beaten
1 tablespoon each: fresh lemon juice, Dijon mustard
1/4 cup chopped green onions
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper
1/2 cup prepared tarter sauce
1 tablespoon fresh dill
1 teaspoon grated lemon zest, {optional}
2 to 4 sesame seed rolls, split
Red onion slices
4 to 8 Bibb lettuce leaves
1. Place the salmon, egg, lemon juice and mustard in a food processor; pulse until coarsely ground. Transfer the mixture to a bowl; mix in the green onions, garlic, salt and pepper. Gently form into two to four 1/2-inch thick patties. Cover, refrigerate, at least 1 hour and up to 4 hours.
2. Heat a charcoal or gas grill to medium-high heat. Meanwhile, whisk together the tarter sauce, dill and lemon zest in a bowl.
3. Grill the rolls until toasted; transfer to plates. Spread the bottom halves generously with the enhanced tarter sauce. Grill the salmon patties uncovered until the fish is cooked through, about 2 minutes per side. Place the burgers atop the sauce on the rolls. Top each with onion slices, 2 lettuce leaves and the top half of each roll.
Nutrition information:
Per serving {for 4 servings}; 609 calories, 27 g fat, 9 g saturated fat, 188 mg cholesterol, 57 g carbohydrates, 31 g protein, 832 mg sodium, 1 g fiber.
Sunday, May 19, 2013
BARBECUED LAMB CHOPS
A green salad, simple potato, and a bottle of good pinot noir, and you have dinner!
8-10 lamb chops, trimmed of ant fat
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon lemon juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
Place the trimmed lamb chops in a non-corrosive baking dish. Combine the red wine, olive oil, soy sauce, lemon juice, garlic, rosemary, oregano, and salt. Pour over the lamb chops. Marinate 2-4 hours, turning the chops occasionally.
Prepare the barbecue. When the coals are ready, remove the lamb chops from the marinade and place on the barbecue grill. Cook 4 minutes per side for rare. While cooking, baste with remaining marinade.
Serves 4.
8-10 lamb chops, trimmed of ant fat
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon lemon juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
Place the trimmed lamb chops in a non-corrosive baking dish. Combine the red wine, olive oil, soy sauce, lemon juice, garlic, rosemary, oregano, and salt. Pour over the lamb chops. Marinate 2-4 hours, turning the chops occasionally.
Prepare the barbecue. When the coals are ready, remove the lamb chops from the marinade and place on the barbecue grill. Cook 4 minutes per side for rare. While cooking, baste with remaining marinade.
Serves 4.
BARBECUED FLANK STEAK
This flank steak will melt in your mouth as long as it has adequate time in the marinade. For best results, we suggest placing the flank in the marinade first thing in the morning. We have marinated it for as little as 3 hours and have been successful.
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *
Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *
Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.
BARBECUED BEEF TENDERLOIN
A long-standing tradition at our home, this recipe is, without question, the entree most often requested.
3-4 pounds trimmed beef tenderloin
2 cups 7 UP
10 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger root
Salt and pepper
Place the trimmed tenderloin in a pan. Combine the 7 UP, Worcestershire sauce, soy sauce, garlic, and ginger. Pour over the beef tenderloin. Marinate 2-3 hours in a cool spot in the kitchen.
Prepare the barbecue. Remove the tenderloin from the pan, reserving the marinade, and place on the grill. Sear the tenderloin on all sides, and lightly salt and pepper the meat. For rare meat, continue cooking 20 minutes, frequently turning and basting the meat.
Serves 6-8.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the tenderloin, slip the tip of the knife under the membrane and work it away from the meat.
3-4 pounds trimmed beef tenderloin
2 cups 7 UP
10 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger root
Salt and pepper
Place the trimmed tenderloin in a pan. Combine the 7 UP, Worcestershire sauce, soy sauce, garlic, and ginger. Pour over the beef tenderloin. Marinate 2-3 hours in a cool spot in the kitchen.
Prepare the barbecue. Remove the tenderloin from the pan, reserving the marinade, and place on the grill. Sear the tenderloin on all sides, and lightly salt and pepper the meat. For rare meat, continue cooking 20 minutes, frequently turning and basting the meat.
Serves 6-8.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the tenderloin, slip the tip of the knife under the membrane and work it away from the meat.
GRILLED SALMON FILLETS
Over the years we have presented salmon to our guests in many forms. We now feel marinating and barbecuing salmon is the best way to retain its fresh flavor. The marinade and barbecuing technique we have developed is a "never-fail" method. The fish remains moist, and the fresh salmon flavor is unencumbered by rich sauce.
1 4-5 pound whole, fresh salmon, filleted {With head and tail on, allow about 1 pound per person}
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme
Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic, and thyme. Pour over the salmon fillets. Marinate 1 hour, turning the fish occasionally.
Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.
When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!
Serves 4-5.
1 4-5 pound whole, fresh salmon, filleted {With head and tail on, allow about 1 pound per person}
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme
Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic, and thyme. Pour over the salmon fillets. Marinate 1 hour, turning the fish occasionally.
Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.
When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!
Serves 4-5.
Thursday, November 15, 2012
When You Want Smoke with Fire...
To add a delicious smoky taste to food, soak hardwood or fruitwood chips in water for about 30 minutes, then drain and add as recipes direct. Almost always, you'll be cooking over indirect heat.
FOR GAS: Put chips in a metal smoker box, if your grill has one, or a small shallow foil pan {find it at the grocery store} set directly on a turned- on burner in a corner of the grill.
FOR CHARCOAL: Sprinkle chips evenly over coals.
FOR GAS: Put chips in a metal smoker box, if your grill has one, or a small shallow foil pan {find it at the grocery store} set directly on a turned- on burner in a corner of the grill.
FOR CHARCOAL: Sprinkle chips evenly over coals.
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