Fri, 25 July 2014
Grilled Halibut and Tropical Fruit Kebabs
Category:grilling -- posted at: 11:27 PM
Fri, 18 July 2014
Recipes of the Week: Spicy Alder-Planked Wild Salmon with Avocado Mayo, Coriander Buttered Grilled Corn and Curried Zucchini Planks
Spicy Alder-Planked Wild Salmon with Avocado Mayo
For the rub:
For the butter:
Category:Plank Cooking -- posted at: 9:28 PM
Fri, 11 July 2014
(Buy the way, this recipe works well on the grill. Just use low-medium heat and it's probably a good idea to grill the oysters using one of those perforated thingys that you put on top of your cooking grate to prevent stuff from falling through. If you use this method, reduce the cooking time to a few minutes per side.)
Category:grilling -- posted at: 2:41 PM
Fri, 4 July 2014
Pork Loin Chops Three Ways
Category:grilling -- posted at: 7:13 PM
Fri, 27 June 2014
Prosciutto-Wrapped Prawn and Lychee Kebabs
Photo copyright John Sinal Photography, used with permission.
Category:grilling -- posted at: 10:57 PM
Fri, 20 June 2014
Lamb Burger with Molten Goat Cheese Core
Category:grilling -- posted at: 5:51 PM
Fri, 13 June 2014
Kate’s Tasty Asian Chicken Thighs
Photo credit: @Copyright John Sinal Photography. Used with permission.
Category:grilling -- posted at: 4:18 AM
Fri, 6 June 2014
Yummy Chicken Satay Sticks
Makes 24 appetizer-sized portions
I love Indonesian food and satay is one of the great finger foods. The sauce and marinade can be made in advance, so the satay sticks take almost no time to prepare on the day of your party.
twenty-four 7-inch | 18 cm bamboo skewers, soaked in water for 15–30 minutes
For the peanut sauce:
half of a 14 oz | 398 mL can unsweetened coconut milk (reserve the rest for the marinade)
1/3 cup | 75 mL chunky-style peanut butter
1 garlic clove, finely chopped or pushed through a garlic press
2 Tbsp | 25 mL soy sauce
1 Tbsp | 15 mL light brown sugar
pinch cayenne pepper
1 tsp | 5 mL Thai fish sauce (optional)
For the chicken:
3 boneless, skinless chicken breasts (about 11/4 lb | 625 g)
the other half of a 14 oz | 398 mL can unsweetened coconut milk
2 tsp | 10 mL fresh ginger, finely minced
2 tsp | 10 mL curry powder
1 tsp | 5 mL ground coriander
2 Tbsp | 25 mL light brown sugar
2 Tbsp | 25 mL lime juice
2 Tbsp | 25 mL Thai fish sauce (optional)
Wedges of fresh lime
Make the peanut sauce by combining all the ingredients in a bowl and mixing them until they’re thoroughly combined. Transfer the sauce to a bowl and refrigerate it. This can be made several days in advance; the flavour will improve as it sits in your fridge.
If you’ve made the satay sauce in advance, take it out of your refrigerator an hour or two before serving it so it comes up to room temperature.
Split the chicken breasts horizontally into thin, flat slabs. Cut the slabs into 3-inch by 1-inch | 7.5 cm by 2.5 cm strips. Combine the remaining ingredients in a non-reactive bowl, mixing them together well to dissolve the sugar.
Add the chicken to the marinade, stirring to coat it. Cover and refrigerate it for 2 hours or up to 24 hours.
Thread the chicken onto the skewers, one strip per skewer. Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Place the satay skewers on the grill, leaving a little room between each for circulation, and close the grill cover. Cook the satay for 3–5 minutes, turning the skewers once or twice. Transfer the satay sticks to a platter, sprinkle them with Kosher salt to taste, and serve them with the peanut sauce and lime wedges.
Grilled Curried Cauliflower
Serves 4 as a side dish or makes a tasty part of a grilled veggie platter
In these hipsterish times of kale and Brussels sprouts, poor old cauliflower gets ignored. It’s not fair; this delicious vegetable is incredibly versatile. I’ve recently discovered that if you coarsely grate it and steam it, it makes a low-carb substitute for rice or couscous in your favourite side dishes. This recipe is packed with flavour, and it’s great left over, tossed into a summer salad.
NOTE: This dish works best if you use one of those perforated grill toppers or BBQ woks designed to keep smaller pieces of food from falling through your cooking grates1 head of fresh cauliflower
2 Tbsp | 30 mL curry powder
1 tsp | 5 mL cayenne pepper (optional, depending on how much heat is in your curry powder)
¼ cup | 60 mL vegetable oil such as canola or corn oil
1 fresh lemon
¼ cup | 60 mL chopped fresh cilantro or mint
Lemon wedges for garnish
Curried Mayo (optional, see recipe below)
Preheat your grill for medium direct cooking (if you’ve got one, use a perforated grill-topper or BBQ wok and preheat it in the grill.
Separate the cauliflower into bite-sized florets and rinse them in cold water. Place the florets in a large bowl and sprinkle them evenly with the spices and a light sprinkling of salt. Pour in the oil and toss to coat. Grill the cauliflower, turning often, for about 10 to 15 minutes, or until the florets are lightly charred and starting to soften.
Remove the florets from the grill and place them in a bowl. Cover the bowl with a plate or some aluminum foil and let the cauliflower rest for about 5 minutes to give them time to steam a bit and continue to cook.
Finish the florets by tossing them with a little more oil, a squeeze of lemon, a pinch of salt and the chopped cilantro or mint. Serve with a dollop of Curry Mayo and garnish with a wedge of lemon.
This is perfect with veggies, as a sandwich spread or as a binder for curried egg salad.
Makes about 1 1/4 cups | 310 mL mayonnaise
2 large shallots, peeled and finely chopped
4 tsp | 20 mL curry powder
1 Tbsp | 15 mL vegetable oil
1 cup | 250 mL mayonnaise
1 tsp | 5 mL lemon juice
Combine the ingredients in a bowl. Refrigerate for a couple of hours or overnight to enrich the flavour.
Category:grilling -- posted at: 10:48 PM
Fri, 30 May 2014
Makes 4 main course servings or 8 appetizers
Most beef kebab recipes, including this one, call for leaner cuts like sirloin. Those work well, but they are quite chewy and can turn to rubber if overcooked. For truly decadent kebabs, try well-marbled rib roast or tender chunks of fillet. Whatever meat you choose, just remember to cook it gently and don’t overdo it!
8 long metal skewers or 12 presoaked bamboo skewers
To marinate the meat:
2 Tbsp | 25 mL dried mushrooms (any
kind will do, but some can be expensive)
1 Tbsp | 15 mL ground ancho chile
1 tsp | 5 mL ground cumin
1 tsp | 5 mL ground cinnamon
1 tsp | 5 mL coarsely ground black
1 chipotle in adobo sauce,
seeds removed and finely chopped
1 tsp | 5 mL adobo sauce
1 Tbsp | 15 mL liquid honey
1/2 cup | 125 mL neutral-flavored
vegetable oil like canola or corn oil
2 lb | 1 kg top sirloin
To make the kebabs:
2 Tbsp | 25 mL vegetable oil
1 Tbsp | 15 mL lime juice
2 red bell peppers, cut into chunks
2 yellow bell peppers, cut into chunks
1 medium purple onion, cut into
quarters and separated into pieces
24 small button mushrooms
(or 12 big ones cut in half)
kosher salt and freshly ground black
pepper to taste
Grind the mushrooms to a powder in a spice mill or coffee grinder. Thoroughly mix the mushrooms, chile, cumin, cinnamon, pepper, chipotle, adobo sauce, honey, and oil in a non-reactive bowl. Cut the beef into bite-sized cubes and add it to the marinade, tossing it well to coat it. Refrigerate for at least 2 hours and as long as overnight.
Make a basting liquid by combining the oil and lime juice. Prepare your grill for medium direct heat. Thread the beef cubes on 8 long metal skewers or 12 presoaked bamboo skewers, alternating them with chunks of bell pepper, onion, and mushroom. Grill the kebabs 3–4 minutes per side, basting them with the oil/lime juice mixture, until the beef is just done. Remove them from the grill, season them with salt and pepper, and serve.
Calgary-Style Ginger Beef on the Grill
Makes 6–8 servings
In Calgary, Alberta, most Chinese restaurants serve a special version of Ginger Beef that features strips of beef that are lightly battered, deep fried, and then candied with a sweet, sticky, tangy sauce that has lots of heat from crushed chiles and powdered ginger. This crunchy, chewy dish has become so associated with Calgary that on some menus in other Canadian cities it shows up as Calgary-style Ginger Beef. For me, it’s a true comfort food, and I was inspired by fond memories of the dish to create this tasty grilled tri-tip. Serve it with some steamed rice and stir-fried veggies with Teriyaki sauce (see recipe below).
NOTE: It can be hard to find tri-tip in Canada, although it’s a super-popular cut in the U.S., especially in California. If you can’t find it, substitute a top sirloin roast but be sure not to overcook it!
1 3 lb | 1.5 kg well-marbled tri-tip (bottom sirloin) roast
For the rub:
2 Tbsp | 30 mL sugar
1 Tbsp | 15 mL powdered ginger
1 Tbsp | 15 mL granulated garlic
1 Tbsp | 15 mL kosher salt
1 tsp | 5 mL ground cumin
1 tsp | 5 mL paprika
1 tsp | 5 mL freshly ground black pepper
½ tsp | 2 mL Chinese five spice powder
½ tsp | 2 mL cayenne pepper
For the finishing glaze:
one 12 oz | 355 mL jar sweet orange marmalade
3 Tbsp | 45 mL frozen orange juice concentrate
¼ cup | 60 mL soy sauce
½ cup | 125 mL apple cider vinegar
1 clove finely minced garlic
2 tsp | 10 mL grated fresh ginger
1 tsp | 5 mL crushed dried red chile flakes
Combine the rub ingredients in a bowl and set the mixture aside.
Put the finishing glaze ingredients in a medium saucepan and bring the mixture to a simmer over medium heat, stirring it occasionally. Set it aside to cool.
Generously sprinkle the tri-tip with the rub (you will have some left over). Let it sit for half an hour or so, until the roast starts to glisten.
Prepare the grill for medium indirect cooking. Grill the roast for 1 hour on the unheated side of the grill. Turn it once or twice. When the roast is nearly done (it starts to feel springy to the touch, or the temperature at the thickest part reaches about 130˚F | 54˚C for medium rare), move it to the hot side of the grill, turn up the heat to high, and paint it generously with the glaze, turning and coating it until the glaze is sticky and caramelized (be careful not to burn it).
Remove the roast from the grill, tent it in foil, and let it rest for at least half an hour. Slice it across the grain as thinly as you can and serve it with a drizzle of the remaining glaze.
Complicated but Delicious Teriyaki Sauce
Makes about 8 cups | 2 L
This homemade teriyaki sauce, which I have slightly adapted from an old recipe by famed Vancouver chef Trevor Hooper, has dimensions of flavor that make the extra work more than worthwhile. It stores for several months in the fridge, and it’s great as a marinade for meat or seafood, as a sauce for stir-fries, or just drizzled on steamed rice.
11/2 cups | 375 mL sake
11/2 cups | 375 mL mirin
2 cups | 500 mL brown sugar
4 cups | 1 L Japanese soy sauce
1/2 cup | 125 mL tamari soy sauce
1 small onion, chopped
1 shallot, chopped
4 cloves garlic, chopped
1 2-inch | 5 cm piece fresh ginger, chopped
1 orange, chopped, skin on
1 small pear, chopped
1 small leek, split, washed thoroughly and chopped
Combine all the ingredients in a medium saucepan and bring the mixture to a low boil. Cook it until it’s reduced by about 20 percent. Cool it, strain it into a large jar or bottle, and refrigerate it. It stores indefinitely in the refrigerator.
Category:grilling -- posted at: 11:23 PM
Fri, 23 May 2014
Recipes of the Week: Tenderloin Steak with Goronzola Butter, Grilled Broccoli and Roasted Garlic Mashed Potatoes
Beef Tenderloin Steaks with Gorgonzola Butter
Makes 6 servings
This is dead simple, and deadly delicious. Just make sure you don’t overcook it! Serve the tenderloin with your favorite steak accompaniments, like Grilled Broccoli and Roasted Garlic Mashed Potatoes (see recipes below).
six 6 oz | 175 g tenderloin (filet mignon) steaks, about 2 inches | 5 cm thick
Generously season the steaks with salt and coarsely ground black pepper. Let them sit for an hour to bring them to room temperature.
Prepare your grill for direct medium heat. Drizzle the steaks with a little oil and place them on the cooking grate. Cook the steaks for 2–4 minutes per side (depending on how rare you like them). Take them off the grill, tent them in foil, and let them rest for a few minutes. Serve them with a pat of the Gorgonzola butter.
3/4 cup | 175 mL Gorgonzola cheese
If you want to store it, use a spatula to transfer the butter onto a sheet of waxed paper or plastic wrap and shape it into a rough cylinder. Fold the wrap around the butter and shape it into an even tube about 11⁄2 inches | 4 cm in diameter. Twist the ends so the tube is sealed and tight, and fasten both ends with a twist-tie. Refrigerate or freeze the butter until you need it. To serve, slice off discs of it. Thaw it a while before dressing steaks or corn with it, or use it still frozen to stuff inside a burger.
Roasted Garlic Mashed Potatoes
Makes 4–6 servings
If you’re calorie-conscious, you can substitute milk or chicken stock for the cream in this recipe, but the point of this dish is to celebrate decadence, so I suggest adding extra butter, cream, and truffle oil to taste. This dish goes well with almost any planked meat or fish.
2 lb | 1 kg yellow-fleshed potatoes
Peel the potatoes and cut them into quarters. Place them in a large pot and fill it with cold water to cover them. Bring the water to a boil over high heat and then reduce the heat to medium for 15–20 minutes, or until a fork goes easily through a chunk of potato. Drain the potatoes, reserving a cup or so of the water, and return them to the pot. Add the roasted garlic, butter, cream, nutmeg, parsley, and truffle oil, if desired, and mash the potatoes by hand until they’re creamy. (Never mash potatoes in a food processor. It makes them gluey.) If the mixture seems too dry, moisten it with a little potato water. Season the potatoes with salt and pepper. Inhale.
Here’s a great kitchen staple that works well baked in the oven or planked on the grill. Roasted garlic is as versatile as it is delicious. Use it as a flavor enhancer in mayo, an enricher of mashed potatoes, and a flavor note in soups and sauces—or just spread it on a piece of toasted French bread.
Preheat the oven to 350°F | 175°C (or preheat your grill in preparation for plank-cooking). With a sharp knife, slice off the top of a garlic bulb, just enough to expose the tops of the cloves. Drizzle it with a little olive oil, season it with salt and pepper, and wrap the bulb tightly in foil. Place it in the oven, cut side up, and roast it for about an hour, or until the garlic is soft and lightly browned. Once it’s cool enough to handle, you can squeeze the head and the roasted garlic comes out like toothpaste.
This is a great side dish that even broccoli haters can love. The trick here is to use a metal grill pan or vegetable basket designed to keep smaller items from falling through your cooking grates.
Serves 4 to 6 as a side dish
2 large heads broccoli, divided into bite-sized florets
Preheat your grill for medium direct cooking. Rinse the broccoli florets in cold water and drain them. (This leaves a little moisture clinging to them, which helps them survive the heat of the grill without burning.) Add the chili flakes, salt, black pepper, half of the olive oil, garlic and Worcestershire Sauce and toss to ensure the ingredients are distributed evenly.
Place the broccoli on the grill pan or in the vegetable basket. Close the grill and cook for about 8 to 10 minutes, turning regularly, until the broccoli is bright green and a bit charred around the edges. Remove from the grill and transfer to a serving dish. Finish with a squeeze of lemon, a drizzle of olive oil and a sprinkling of freshly grated Parmesan.
Category:grilling -- posted at: 4:12 PM