Posts tagged ‘grilled’

September 13, 2011

Food: Flank Steak with Worchestershire mushroom sauce.

Grilled Flank steak may have become my quick go to grill item this summer. You can impart so much flavor into this steak its unreal.

Plus mushroom happen to one of the easiest ingredients to make a sauce with. Their rich earthy flavors lend a great starting place to build flavor in a sauce- and pairing it with grilled steak makes a well balanced dish.

Grilled potatoes and garden tomato and cucumber salad with feta are the perfect sides!

Oh the end of summer meals, how I love you. Wait, summer is already over, so I guess this is a Fall outside meal. Where does the time go….

Flank Steak with Worchestershire mushroom sauce

Ingredients:

  • 1 flank steak
  • 2 heaping teaspoons freshly ground black pepper

Mushroom Sauce –

  • 1 tablespoon butter
  • 8 oz mushrooms, slices
  • sprinkle of Kosher salt
  • 1 teaspoon cornstarch
  • a splash of Brandy
  • 1/2 teaspoon dried thyme
  • 1 cup chicken stock, divided and warmed
  • 2 tablespoons worchestershire sauce

Method:

Preheat grill to high heat.

1. Liberally add black pepper to both sides of the steak. Pat lightly with fingers, cover and refrigerate.

2. In a small saucepan, melt butter on medium high heat. Add mushroom slices and a sprinkle of salt, saute for 8-10 minutes, stirring occasionally. Sprinkle cornstarch, stir to coat mushrooms. Add Brandy and thyme, stir constantly until evaporated. Add 1/2 to 3/4 cup of warmed chicken stock and worchestershire sauce. Stir to combine and bring up to rapid simmer. Once thick and some of the liquid has evaporated, add remaining warm chicken stock to pan. Turn heat down to a slow/low simmer.

3. Grill steak for 4 (ish) minutes on each side, depending on thickness of steak and preferred internal temperature. Let sit for 8-10 minutes before slicing. Slice on a bias against the grain. Serve a few spoonfuls of mushroom sauce on top.

 

July 27, 2011

Food: The Grill.

Grilling is fun. 

I use our grill often.

I’ve been known to remove some snow off the top and light er’ up.

I love when I cook the entire meal on the grill. Less dishes is always a good thing.

Check out some grill friendly recipes, that I’ve made!

Black Pepper and Lemon Grilled Chicken Thighs

Tandoori Chicken Kabobs

Garlic Filet of Beef with Mushroom sauce

Grilled Corn Salsa

Lemon Basil Pasta and Grilled Chicken

Summer Sausage and Pepper Pasta

Beer Can Chicken

BBQ Sauce

Smoked Paprika Grilled Corn

 

July 18, 2011

Food: BBQ Sauce.

I love condiments. I enjoy food and its natural flavors but let me be honest, I love to dip foods in things.

The flavors and textures of a BBQ sauce is a personal preference.¬†There is sweet, spicy, tangy, white, red, thin, thick…you name it BBQ sauce. In order for me to cover as many different versions, I came up with this recipe. I’m a thick, sweet, spicy and red bbq¬†sauce kinda girl. That sounded weird.

And you can tell that I forgot about dinner for a few minutes – things got a little toasty in the grill – but hey, a little crispy char is good for you.

I made a similar sauce here¬†for the Black Pepper and BBQ Molasses Chicken sandwiches. This time I added more heat and a secret ingredient. Well, it isn’t so secret anymore, thanks to the orange zest.

BBQ Sauce

Ingredients

  • 1 tablespoon Canola oil
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 1 heaping tablespoon Dijon mustard
  • 1/3 cup molasses
  • 1 teaspoon cumin
  • 1/2 teaspoon fleshly ground black pepper
  • 4 tablespoons¬†Chipotle¬†Adobo¬†Sauce (Chipotle Peppers Are Packed in this sauce)
  • 1/4 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 2 tablespoons Worcestershire sauce
  • Orange zest – 1/2 of 1 orange’s zest
  • dash of salt
  • dash of smoked Paprika
  • dash of cayenne pepper
  • pinch (or more) red pepper flakes
Method:
 
Preheat oven to 425 degrees.

1. Saute garlic in oil in medium-sized pan/pot for 2-3 minutes on medium. Please be careful not to burn the garlic.

2. Add the remaining sauce ingredients from ketchup to red pepper flakes to the pot. Stir to combine. Heat for 1 minute and stir occasionally. Turn heat off.

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July 7, 2011

Food: Smoked Paprika Grilled Corn.

I love corn on the cob. The only thing that I dislike about it is the constant picking at my teeth. Next time, I will serve it with a side of floss.

Grilled corn on the cob is even better. A compound butter with grilled corn is special.

Since I was marinating a smokey bbq-ish steak and some baked beans, I thought that a smoked infused butter on the corn with a little bit of spice would go very well.

Smoked Paprika Grilled Corn

  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon medium chili powder
  • dash of Siracha hot sauce
  • pinch of salt and pepper
1. Combine all ingredients in a small bowl. Chill in refrigerator until ready to serve.

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July 5, 2011

Food: Summer Sausage and Pepper Pasta.

It is hot out.

I had 3 burners going on the stove and the grill on high. It was worth it for this summer pasta.

It ended up being cooler outside than in my kitchen. We ate outside.

There is something about eating hot food on a hot summer evening. It cooled me off. Plus, this pasta wasn’t steaming hot or even spicy. Just perfect.

Instead of making a tomato sauce or heating up a jar of the store-bought stuff, I decided to simmer a can of stewed tomatoes. The can that I had was sliced Roma tomatoes with oregano and basil. Simmering the ‘sauce’ while the pasta cooked created a thick enough¬†consistency¬†that coated the pasta but left the tomato slices intact. I wanted a chunky yet light sauce over the pasta and I got just that.

Summer Sausage and Pepper Pasta

4 servings

Ingredients:

  • 4¬†Italian¬†sausage links
  • linguine¬†or your favorite pasta
  • 2 teaspoons rice bran oil
  • 1 green pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 8 oz can organic Italian stewed tomatoes
  • 1 tablespoon Olive Oil
  • Parmesan cheese, freshly grated
  • handful of basil leaves, chopped

Method:

1. Heat grill to medium/high heat (around 375-400 degrees). Cook sausage on one side for 8 minutes. Turn over and cook for another 4 minutes. Remove from grill and let rest/cool on plate.

2. Cook pasta according to package directions. While pasta is cooking, heat medium-sized saute pan on medium heat with rice bran oil. Add peppers and onions and saute until soft – about the time it takes to cook pasta. Keep warm if finished before. Also while pasta is cooking, heat canned tomatoes in small pot. Bring to a simmer and keep simmering for at least 8 minutes.

3. Slice sausage links on the bias. After pasta is drained, mix in Olive Oil.

4. Mix pasta with a couple spoonfuls of tomatoes and sauce, peppers and onions. Add sausage. Top with Parmesan and basil. Enjoy!!!


June 8, 2011

Food: Black Pepper and Lemon Grilled Chicken Thighs.

We are finished with the majority of our chicken lesson at school for now. Our Chef Instructor said that we have about 3 weeks before we cook it again! Phew! I never thought that I would experience chicken overload. And now I am finally craving some chicken.

It is 94 degrees today and I want nothing more than to sit next to a 400 degree grill to bask in the heat and smell of peppery lemony grilled chicken with oregano from the garden.

I continue to be amazed on how much lemon can infuse so quickly into foods. 1 hour marinated and these thighs were ready for a work out!

Black Pepper and Lemon Grilled Chicken Thighs

Ingredients:

  • 8 boneless chicken thighs
  • 1 lemon, zest and juice
  • 1/2 cup olive oil, plus 1 tablespoon
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • sprinkle of salt
  • 2 teaspoon black pepper, plus 1 teaspoon
  • 2 tablespoons fresh oregano, chopped
Method:
1. Place chicken thighs in ziploc bag. Combine lemon zest and juice of 1 lemon in small bowl. Heat 1 tablespoon of olive oil in small pan. Add garlic and saute for 1-2 minutes until soft and fragrant but not browned.  Add to lemon juice in bowl. Add honey, salt and black pepper and stir to combine. Pour over chicken in bag. Seal and mix around with hands. Place in refrigerator for 1 hour. Turn over at 30 minutes.
2. Heat grill to high heat. Once grill has reacted 375-400 degrees, turn down to medium/high heat. Place chicken on grill and cover grill – do not move the chicken around once you placed it on grill! Turn over after 3 minutes – and cover. Cook for another 3-5 minutes. Remove and let rest for 2 minutes.
3. Sprinkle remaining 1 teaspoon of black pepper and oregano on top of cooked chicken and serve.


May 3, 2011

Food: Tandoori Chicken Kabobs.

Kabob’s remind me of summer.

These are great for a party – since they are quick to grill -you won’t be standing at the grill for long – plus they can sit on a serving plate and don’t need to be eaten immediately.

The Greek yogurt marinade makes this dish. The chicken had great flavor and stayed super moist (ekk, I don’t like that word but had to use it here).

I found my inspiration within Bobby Flay’s Boy Gets Grill¬†Cookbook.

Tandoori Chicken Kabobs

Ingredients:

  • 1 cup, Greek Yogurt
  • 1 small yellow onion, chopped
  • 1 tablespoon ginger, minced
  • 1/4 cup water
  • 2 teaspoons salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon pepper (white or black)
  • 6 chicken breasts, cut into chunks
  • wooden skewers, soaked in water for at least 30 minutes
1. Combine ingredients from Greek Yogurt through pepper in large mixing bowl. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 6 hours.
2. Heat grill on high – mine was to 400 degrees.
3. Using the soaked skewers, spear 2-3 pieces per skewer. Keep the chicken pieces together and towards the top of the skewer – this will help with placing them on the grill and when you eat them.
4. Grill chicken until golden brown and just cooked through – about 5 minutes each side.

April 26, 2011

Food: Garlic Filet of Beef with Mushroom sauce.

Need a gourmet weeknight meal? Look no further. The sauce makes it! I love mushrooms…and wine.

Garlic Filet of Beef with Mushroom Sauce

Ingredients:

  • 1 beef shoulder, petite filet (this is confusing, but this is what it says on my packaging, I think it meant to say,¬†tenderloin)
  • 6 garlic cloves, minced
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 6 large mushrooms – thick slices
  • 1 tablespoon oyster sauce
  • 2 teaspoons tamari
  • 1 tablespoon sugar
  • 1/4 red wine
  • 3/4 cup chicken/vegetable stock
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme
*1/4 cup of half and half can be added at the end, if you so desire. I didn’t do that this time.

1. Pat beef with paper towel to ensure that it is dry. Sprinkle salt and pepper on all sides. Rub 2/3 of the minced garlic (the rest is for the sauce) on all sides as well. Place in plastic zip lock bag. If any of the garlic falls off or is still on your cutting board, place it into zip lock bag. Make sure to get as much air out as possible before sealing the bag up. Place in refrigerator for up to 2 days Рat least overnight.

Preheat grill on high. Should be between 400 -420 degrees.

2. In a medium-sized pan, melt butter over medium high heat. Once melted, toss in mushrooms. Cook until sides are browned and they have reduced in size Рroughly 8 minutes. Meanwhile, combine the rest of the ingredients together in a cup/bowl Рfrom oyster sauce through thyme. Stir to combine. Once mushrooms are done, pour in stock mixture. Stir to combine. Bring to a rapid simmer and turn heat down, bringing it to a light simmer. Cook for 10-12 minutes Рstirring occasionally. If it becomes too thick, pour in water, wine or half and half to reach desired consistency.

3. While mushroom sauce is simmering, grill beef – keeping the grill at a high heat. Cook until desired internal temperature is reached. Let rest covered with foil, for at least 5 minutes before cutting and serving. Place sauce on plate and place beef on top.

*Roasted broccoli and grilled potatoes with blue cheese, accompanied our beef.

January 20, 2011

Food: Lemon Basil Pasta and Grilled Chicken.


Mr. A had pasta on his mind. I had protein on my mind. Lemon Basil Pasta and Grilled Chicken was born. I was a little hesitant because of the lemon, since I didn’t know how Mr. A would react.

After one bite.  “Did you put lemon in this?”

“Yes”

“It’s really good”

Phew. He had seconds too. And took the rest for lunch at work the next day. Happy times.

Thanks to the Pioneer Women for this summer time recipe, during this week of single digit temperatures. I changed a few things up. Here is my version.

  • 2 whole Grilled Chicken Breasts, let rest then slice
  • 3/4 pound Penne Pasta, Cooked Until Al Dente
  • 2 Tablespoons Butter
  • 1/2 lemon, Juice
  • 1/2 cup Heavy Cream
  • ¬ľ cups Half-and-half
  • 3/4 cup Grated Parmesan Cheese
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8-10 whole Basil Leaves, Chopped

1. Cook pasta, reserving 1/2 cup of hot pasta water. Set pasta aside in a colander.

2. Meanwhile, in a medium to large-sized saute pan, melt butter over medium heat. Squeeze in the lemon juice. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Throw in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. I added the hot pasta water after the pasta was mixed in – since the pasta soaks up the cheese/cream mixture.

3. Add pasta to sauce pan. Stir to combine. Add 3/4 of the chopped basil.

4. Dish it up. Add the sliced chicken on top and sprinkle more basil on top if desired.

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