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: 4:23pm PST
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: 9:12am PST
Fri, 16 May 2014
Hey barbecue fans! I'm delighted to be back for my fifth year of sharing outdoor cooking tips and recipes on The World Today with Jon McComb on Vancouver's CKNW radio.
Today's topic: chicken. Specifically, delicious British Columbia chicken. For the past few weeks I've been working with the BC Chicken Farmers Association to support a fun and informative social media campaign, Chicken Squad: The Real Chicken Farmers of BC. If you haven't seen the video trailer, watch it and all the episodes of the web series here.
The public awareness campaign is a lot of fun, but the message is serious: chicken raised in BC has been free of steroids and hormones for 50 years, despite the common perception that the long-banned substances are used today. If you eat BC chicken you know it's been fed well and humanely raised by farmers who care.
If you know me, you know I LOVE chicken. I developed a new recipe for the big Chicken Squad movie trailer premiere a couple of weeks ago, and I'm sharing it here, along with another of my favourite chicken recipes. Enjoy...and get out there and get grilling!
Jerusalem Sliders with Sour Cream and Sumac Sauce
This is my adaptation for the grill of a superb recipe from the superb cookbook Jerusalem, by famed restaurateurs Yotam Ottolenghi and Sami Tamimi. My thanks to blogger Marc Smith for documenting the Chicken Squad event and sharing his photo.
For the burgers:
1 pound (300g) ground chicken
½ to 1 cup dry bread crumbs
Soft fresh slider buns
For the Sour Cream & Sumac Sauce:
For garnish: thin slices of fresh tomato
Prepare the sour cream sauce by combining all the ingredients in a bowl. Cover and store in your refrigerator until you’re ready to use it.
Place the grated zucchini in a clean dry dish towel and wrap it tightly, twisting the towel to squeeze as much of the moisture out of the zucchini as possible. Place the zucchini and rest of the slider ingredients, except the olive oil, in a large bowl. Using your hands, mix everything together until it’s the right consistency for making burgers. Add extra bread crumbs if it’s too wet to handle.
Place a piece of parchment paper on a cookie sheet. Starting with a portion about the size of a mandarin orange, form the slider patties, dipping your hands in a bowl of cold water to help keep the mixture from sticking. Place the patties onto the cookie sheet and transfer to your freezer for about an hour to firm up the meat.
Prepare your grill for medium direct cooking. Thoroughly scrape the cooking grate. Remove the burger patties from the freezer. Paint a light coating of olive oil on one side of the patties and place them, oiled side down, on the grill. Let the burgers cook on one side until they are firm and they release easily from the cooking grate, then turn them. (If you turn them too early, they’ll stick you’ll leave a lot of meat on the grill.)
Cook the burgers to an internal temperature of 160F. Serve them immediately on slider buns with a generous dollop of the sauce, topped with tomato slices.
Grilled Achiote Chicken Breasts with Mixed Green Salad
Makes 4–6 servings
Achiote is a rust-colored paste made from annatto seeds that is a common ingredient in Mexican cooking. You can find it in Latin grocery stores and gourmet specialty food stores. It adds an unusual and distinctive flavour and wonderful color to grilled food, and is fantastic with chicken and shrimp.
six 5-oz | 150 g boneless skinless chicken breasts
For the marinade:
2 cloves garlic
½ tsp | 2 mL kosher salt
1.75 oz | 50 g achiote paste (half of a standard-sized brick of paste)
1 tsp | 5 mL ground cumin
1 tsp | 5 mL dried oregano leaves
½ tsp | 2 mL granulated onion
1 Tbsp | 15 mL honey
½ cup | 125 mL freshly squeezed orange juice
For the greens:
3 Tbsp | 45 mL orange-infused olive oil (available at most supermarkets)
1 Tbsp | 15 mL rice vinegar or champagne vinegar
1 tsp | 5 mL Dijon mustard
1 shallot, finely minced
kosher salt and freshly ground black pepper
1 5 oz | 150 g bag of mixed salad greens
1 ripe avocado, peeled and cut into bite-sized chunks
12 cherry tomatoes, halved
Peel and chop the garlic cloves. Sprinkle the salt on top of the chopped garlic and mash it into a fine paste with the back of a fork. Place the mashed garlic in a bowl and add the achiote paste, cumin, oregano, and granulated onion. Wet the ingredients with a splash of the orange juice and mash everything together, making a smooth paste. Add the rest of the orange juice and mix thoroughly. Place the chicken breasts in the bowl and toss them to coat them with the marinade. Marinate the chicken, covered, in the refrigerator, for 2 hours or overnight, turning it once or twice to keep it coated.
Make the vinaigrette by combining the oil, vinegar, mustard, and chopped shallots in a salad bowl and whisking the ingredients together. Season the vinaigrette to taste with salt and pepper and set it aside.
Prepare your grill for medium direct heat. Remove the chicken breasts from the marinade and grill them for about 4–5 minutes, turning them every couple of minutes, until the breasts reach an internal temperature of 160˚F | 71˚C at the thickest part of the breast. Transfer the chicken to a cutting board and let it rest, tented in foil, for five minutes.
While the chicken is resting, toss the mixed greens, avocado, and tomatoes with the vinaigrette and place a pile of the salad on each serving plate. Slice the chicken into bite-sized chunks and arrange the chicken on top of the greens. Garnish the dish with chopped cilantro and a light sprinkling of salt and pepper.
Category:grilling -- posted at: 12:00pm PST