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Posts Tagged ‘grilled meat’

We’re trying to take advantage of the last few weeks of daylight savings time and mild temperatures by using the grill whenever possible for dinner. While Brandon is a year-round griller, it’s just more enjoyable to be out there in daylight and not shivering!

We’re always looking for ways to mix it up on the grill so we’re not always preparing the same grilled chicken, fish, steak, veggies, etc. Luckily, we have some great resources for inspiration and while flipping through The Cook’s Illustrated Guide to Grilling and Barbecue, I came across this recipe for Tandoori-Style Chicken Breasts. I really enjoy ethnic foods and I was especially excited for the opportunity to use the turmeric and coriander that are usually pushed to the back of the spice cabinet.

This chicken features a thick coating of a very flavorful spice rub. The tandoori effect is achieved by getting the grill really hot and starting the chicken on high heat before moving it to a cooler side of the grill. The yogurt sauce is the perfect finish and a nice contrast to the chicken. I served the chicken with Indian-Style Potatoes from Epicurious and roasted broccoli.

Tandoori-Style Grilled Chicken Breasts with Yogurt Sauce
(Recipe adapted from The Cook’s Illustrated Guide to Grilling and Barbecue)

Ingredients:

FOR THE YOGURT SAUCE
1 cup plain, nonfat Greek yogurt
2 tablespoons chopped fresh cilantro or parsley (if you’re a cilantro hater like my husband!)
1 garlic clove, minced (I briefly sauteed ours before adding it because I cannot do raw garlic)
Salt and cayenne pepper, to taste

FOR THE CHICKEN
1 teaspoon fresh ginger, peeled and minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Olive oil
4 boneless, skinless chicken breasts

Directions:

FOR THE YOGURT SAUCE
Whisk together all ingredients and season to taste with salt and cayenne. Place in fridge until ready to serve.

FOR THE CHICKEN
Prepare grill. If using gas, preheat by turning all burners to high and closing lid.

Mix together ginger, coriander, cumin, turmeric, cinnamon, 1/2 teaspoon of salt and 1/4 teaspoon of cayenne together in a small bowl. Rub chicken breasts with olive oil and then generously coat with spice mixture.

If using gas grill, leave one burner on high and turn others to medium low. Place chicken on hot part of the grill until well-browned, 2-3 minutes with the lid down. Move to the cooler side of the grill and continue to cook for another 10 mninutes. Turn and cook for 5 more minutes or until done. Internal temperature should read 160 degrees.

Note that we cooked this on the Big Green Egg and used a similar technique to the above by moving chicken to a cooler part of the grill after the first few minutes and cooking with lid down.

Let chicken rest for 5 minutes and then slice. Serve with yogurt sauce.

Yield: 4 servings

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68 Days of Gourmet: Day 55

An awesome grilled pork tenderloin to celebrate the first 80+ degree day of the year! It’s been such a cold winter and our recent bout of Spring weather is energizing and refreshing. Brandon, Sullie and I went for a run after work today and then came home and got to work on this delicious dinner!

I will only buy pork tenderloin when it is on sale and lucky for us it was on special this week. I remembered seeing this recipe and thought it would be a great for Spring grilling. This pork would have been great grilled with the marinade alone but the addition of the jalapeno onion marmalade really took it over the top. It was so easy to have Brandon outside grilling the pork tenderloin and our favorite grilled sweet potatoes while I worked on the marmalade and green beans. Teamwork!

Quick update on the fitness front. First, workouts have been solid this week. I’ve taught BodyPump 3 out of the last 4 days (teaching the new release – BodyPump 73!) and also squeezed in yoga and some runs. Feeling strong but getting a little tired towards the end of the week. Legs are pretty dead and my back is really sore. Still hoping to fit in one more yoga practice tomorrow morning before hitting the road this weekend. We’re going to visit my grandmother to celebrate her birthday and Easter!

Hope to have some updates for you over the weekend. My dad and I will be in the kitchen together so you know that means some good things are coming!  Also, I’ll be baking this beautiful Lady Strawberry Cake for Mema’s birthday dinner! Yum!!! :grin:

One Year Ago: Crescent Breakfast Casserole (one of the most popular recipes on my blog!)

Grilled Garlic Lime Pork Tenderloin with Jalapeno Onion marmalade
(Recipe adapted from Gourmet, September 1995)

Ingredients:

FOR THE MARINADE
3 large garlic cloves
1 tablespoon soy sauce
1 tablespoon fresh ginger root
1 teaspoons Dijon mustard
3 tablespoons fresh lime juice
1/4 cup olive oil
Cayenne to taste
1 pork tenderloin (about 1 pound), trimmed

FOR THE MARMALADE
1 large onion, cut into thin slices
3 tablespoons olive oil
2 fresh jalapeño chilies, seeded and minced
2 tablespoons honey
3 tablespoons red-wine vinegar
1/4 cup water

FOR THE MARINADE
Combine all ingredients in a food processor and pulse until smooth. Season to taste with salt and pepper. Combine pork and marinade in a large resealable plastic bag. Squeeze out excess air and marinate 12-48 hours.
FOR THE PORK
Preheat grill to medium-high heat. Remove pork from marinade and let excess drip off. Cook about 4 minutes per side (4 sides) until internal temperature reaches 145-150 degrees. Remove from heat and let rest for 5 minutes (resist the urge to cut in – let the temperature continue to rise and the juices redistribute).
FOR THE MARMALADE
While the pork is grilling, cook onions over medium heat in a large heavy skillet until softened, about 5 minutes. (I used cast iron – always do to caramelize onions!) Season with salt and pepper. Add jalapenos and cook for 1 minute. Add honey and cook another minute, stirring frequently. Add vinegar and simmer, stirring until almost all liquid is evaporated. Add water and simmer, stirring, until slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper.
Cut pork into slices and serve with marmalade.
Yield: 2-3 servings

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baconwrappedchicken

Bacon…cheese…chicken…BBQ sauce…all wrapped up together and grilled. What’s not to love about that combination? Brandon got the idea for this chicken from the Egghead forum a few months ago when I put him in charge of figuring out what to do with chicken breasts for dinner. I was super impressed by how great he did creating this. If you’re a bacon lover, this is a MUST try on the grill during the upcoming warm months.

Grilled Bacon Wrapped Cheese Stuffed Chicken
(Recipes source Bakin’ and Eggs, inspired by the Egghead forum)
Printable Recipe: Grilled Bacon Wrapped Cheese Stuffed Chicken

Ingredients:

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice (we use the Dizzy Pig’s Raging River)
Toothpicks, soaked in water (optional, to prevent excessive  burning while grilling)

Directions:

Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Yield: 2 servings

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baconwrappedfilet

We went to Bruno’s on Sunday afternoon to get a movie from the DVD Express box. There was a hand written sign taped to the door that read, “Visit our meat department today!” That was all the encouragement that Brandon needed. The next thing I knew we had bypassed the movie kiosk and were checking out the meat department. They actually were having a great sale and one of the things that we came home with were some tasty looking filets.

We have a ton going on this week and last night was our only night at home together for dinner. Bacon wrapped filet on a Tuesday? I’ll take it.

Brandon did this on the Big Green Egg. I thought he did a nice job with the grill marks and it was cooked perfectly medium rare! He used the famous “T-Rex Method” on the steaks. Check it out if you’re not familiar!

Bacon Wrapped Filet
(Recipe source Bakin’ and Eggs)

Ingredients:

2 6 oz filets
4 slices of bacon
Cooking spray
Olive oil
Salt and pepper

Directions:

Rub steaks with olive oil and coat generously with salt and pepper. (Do not put the bacon on at this time.)

You want the Egg really hot to sear the steaks to get the grill marks. Preheat to about 700 degrees (or as hot as you can get a standard grill). Sear steak on both sides for 90 seconds with the lid up. Remove from grill and let rest for 20 minutes. Bring grill temperature down to 400 degrees.

In the meantime, preheat oven to 400 degrees. Prepare a baking sheet by lining it with foil and placing a wire rack over it. Spray rack with cooking spray and place bacon slices on it. Bake bacon for about 10 minutes, turning once halfway through. You don’t want your bacon fully cooked as it will finish cooking during the final grill.

Wrap bacon around steaks, securing with toothpicks or cooking twine. On slice of bacon probably won’t fit around the steak so you’ll most likely need two slices.

Return steaks to grill (with temperature reduced to 400) and cook for about 3-4 minutes per side, until internal temperature reaches 125 degrees for medium rare. Let rest for 5 minutes before serving to allow juices to redistribute.

Yield: 2 servings

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