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Posts Tagged ‘grilling’

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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This recipe has been starred in my Google reader since October 3, 2009. Every time I scrolled through my starred recipes I would think, “oh that looks good, I need to make it soon.” And it finally made it on to the menu plan this week! Artichokes are one of my all-time favorite “special” vegetables and stuffing a burger with artichokes and cheese just sounded perfect.

The verdict? I am glad that I made these burgers nine months after originally staring them! They were an awesome change from traditional burgers. The original recipe used fontina but suggested subbing feta. I had a big block of feta in the fridge so I went with that. The feta was delicious!

The only negative about the burgers is that they were a little hard to work with. The turkey was difficult to shape – the mixture seemed really wet. Brandon was concerned about getting them on the grill but they ended up grilling nicely and firming up.

Overall, I would recommend these burgers to anyone looking for a twist on traditional burgers or looking for a lower fat (or red meatless) option. We might try the burgers with ground chicken next time!

One Year Ago: Strawberry (or Cherry) Muffins

Artichoke and Feta Stuffed Turkey Burgers
(Recipe adapted from Proceed with Caution, originally from Good Things Catered)

Ingredients:

1 pound lean ground turkey
1 tablespoon balsamic vinegar
1/4 medium sweet onion, finely diced
1 large garlic clove, minced
Salt and pepper, to taste
2 artichoke hearts, quartered
4 ounces crumbled feta
4 burger buns

Directions:

Mix together turkey, onion, balsamic, garlic, salt and pepper in a medium bowl. Form three or four patties (depending on the size of your buns and keeping in mind that the burgers will cook down a bit on the grill). Place patties on a plate and remove the top third of them. Create a small well and place an artichoke heart quarter and one ounce of feta in the well. Replace the meat you removed on top of the filling and seal the edges.

Heat grill to medium. Cook burgers about 8-10 minutes per side, or until a thermometer registers at least 160 degrees. Be careful placing the burgers on the grill and try not to move them around much (so they keep their form).

Place on buns and serve.

Yield: 3 to 4 burgers

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68 Days of Gourmet: Day 59 (final stretch!!!)

These Chile Crusted Tuna Tacos felt like a great choice for a warm spring night. They were a light and refreshing dinner paired with sangria and Black Bean and Quinoa Salad. Tuna is one of our favorite fish choices and I was eager to try it in fish tacos instead of our usual Asian preparations (like this and this).

Although the recipe required preparation of several different elements, it still felt relatively simple to prepare. I was able to take my time with each of the steps and enjoy dicing, simmering and sautéing. The end result was a tasty twist on fish tacos – sweet, spicy, crunchy. Yum!

I was disappointed that I was not able to use the jicama that the recipe called for. It was mushy and moldy at the store. :( I ended up making a game-time decision to sub purple cabbage for some crunch. It worked but next time I would definitely do the jicama.

If you’re a fish taco lover or looking for a warm weather spin on tacos, these are a great option!

One Year Ago: Tropical Carrot Cake

Chile Crusted Tuna Tacos
(Recipe source Gourmet, August 2003)

Ingredients:

FOR THE SAUCE
1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar

FOR THE TUNA
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
2 tablespoons olive oil

TO FINISH
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled) (I subbed shredded cabbage)
1/4 cup coarsely chopped fresh cilantro (omitted – Brandon will not eat cilantro!!!)
2 tablespoons fresh lime juice
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded

Bring orange juice, chipotles and vinegar to a boil in a small heavy saucepan. Reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, about 15 to 20 minutes. Remove from heat and cool.

Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Refrigerate until ready to use.

While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Alternatively, you can sear tuna in a skillet over medium-high heat if you need to cook indoors.

While grill heats, stir together coriander, cumin, chili powder, black pepper and kosher salt in a shallow bowl. Brush tuna on all sides with olive oil and coat evenly with spice mixture.

Grill tuna on lightly oiled rack, uncovered, turning once, until seared on outside but still rare in center, about 2-3 minutes per side. Let tuna stand 10 minutes.

While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil. Halve, pit and peel avocado and cut into 1/2-inch-thick slices.

Alternatively, sear tuna in pan for 2-3 minutes per side over medium heat and heat tortillas in microwave for 20-30 seconds.

Put a tortilla on each of 4 plates. Divide arugula, jicama mixture and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle orange chipotle sauce evenly over tuna and serve.

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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shrimptaco

First things first, let me apologize profusely for the quality of this picture. Unfortunately, dinner wasn’t ready until it was dark outside so I was forced to shoot these in the harsh, unflattering light of my kitchen. But these shrimp tacos were just too delicious not to share!

I have been craving shrimp tacos for the last couple weeks. I couldn’t really find a recipe that sounded perfect to me so I just kind of went for it. I decided to do grilled shrimp with a spicy jerk rub, shredded cabbage, salsa, cheese and this great Baja cream that I found on Epicurious. The combination turned out great. The flavors went together really well. The Baja cream balanced out the spiciness of the jerk grilled shrimp and the cabbage added just the right crisp to the tacos. And to top it off, they were pretty healthy!

I served these with black beans and rice (recipe to come on the blog soon!) and grilled corn. Perfect summer meal!

Grilled Shrimp Tacos
(A Bakin’ and Eggs Original)

Ingredients:

1/3 cup light mayonnaise
1/2 cup light sour cream
1 teaspoon lime zest
1-2 tablespoons freshly squeezed lime juice (to taste)
Pinch of salt
1 pound medium shrimp, peeled and deveined
Extra virgin olive oil
Jerk seasoning rub (recommended Dizzy Pig Jamaican Firewalk)
Skewers (metal or bamboo soaked in water)
Cooking spray
Taco sized flour tortillas
Your favorite salsa
Shredded cheese
Shredded cabbage

Directions:

Mix together mayonnaise, sour cream, lime zest, lime juice and salt for Baja cream. Refrigerate at least 30 minutes to let flavors develop.

Preheat grill to medium heat (around 400 degrees).

Place shrimp in a bowl and drizzle with olive oil. Toss to coat lightly. Generously shake Jerk rub over the shrimp and toss to coat. Place shrimp on skewers. Spray grill grate with cooking spray and place shrimp and grill. Cook for about 2 minutes per side or  until pink and no longer translucent.

Wrap tortillas in a paper towel and heat for about 45 seconds in the microwave. Place grilled shrimp (I did about 4 per taco) on tortillas and then top with cabbage, salsa, Baja cream and cheese.

Yield: 2-3 servings

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freshfigbluepizza

I stopped by my in-law’s house today during my lunch break. Brandon was over there helping his mom cut some dead trees down to create extra sunlight for the garden she’s planning. So as he was doing back breaking labor, I was meandering around the yard and saw a fig tree I’d never noticed before – chock full of fresh, ready to pick figs. I left with a bag full of fresh figs and Brandon left sweaty and sore. Hey, fair trade for this super flavorful, delicious pizza we created tonight!

I came home and started looking for recipes to use my fresh figs. I saw tons of suggestions just to wrap them in prosciutto or stuff them with cheese. I decided to take those ideas and turn it into a pizza. One of our favorite grilled pizzas during the summer is this Gorgonzola, Walnut and Caramelized Onion Pizza from Gourmet. Using the preparation method from that recipe, I created this pizza. The flavors went together beautifully and it was a perfect light dish for this very hot summer day. I served it with a side of mixed greens.

Grilled Fig and Prosciutto Pizza
(Recipe inspired by Gourmet)

Ingredients:

1 ball pizza dough (homemade or store bought – we used Trader Joe’s) at room temperature
Extra virgin olive oil
2 ounces prosciutto
1/2 cup sliced fresh figs
1/2 cup caramelized onions
1 cup blue cheese, crumbled

Directions:

Preheat grill to medium. On a well-floured surface, stretch dough into about a 12 x 10 rectangle (we chose to divide our dough and make two smaller pizzas because they’re easier to handle on the grill).  Brush top with olive oil to lightly coat.

Create a platter and bring your dough and pizza toppings to the grill area. Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2-3 minutes or until golden brown on the bottom.

Carefully remove dough from grill and turn over (grill side up). Layer toppings starting with prosciutto, followed by onions, figs and cheese. Return to grill and grill covered for another 3 minutes, until underside is golden and cheese is melted.

Let cool before slicing into squares.

Yield: 2-3 servings

figpizzaongrill

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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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grilledshrimp

My parents just moved to Atlanta a few weeks ago. I went to visit last weekend while Brandon was in Vegas. My dad discovered the Dekalb Farmers Market and told me to bring a cooler so I could stock up. We spent our Sunday there – I was in heaven! If you live near Atlanta I highly recommend that you make a trip to check it out. Their prices are incredible. It’s really not a farmers market in the traditional sense. It started out as a produce stand in the 70′s and has grown into a Whole Foods/Trader Joe’s on steroids. If you’re familiar with Central Market in Texas it’s very similar. I could go on and on but I’ll spare you!

So I returned home yesterday with a trunkful of goods courtesy of my parents! One of the things I chose was the beautiful gulf shrimp you see in the photo above. Brandon had mentioned several times that he’d like to try to grill some of the jumbo shrimp so I thought he’d love these.

We grilled the shrimp tonight and served them with organic yellow grits and sauteed squash and zucchini (all from the Delkab Farmers Market). It was a delicious dinner and a nice change from heavy winter foods.

Grilled Shrimp
(Recipe source Bakin’ and Eggs)

Ingredients:

1 lb jumbo shrimp (16-18 shrimp per pound)
Olive oil
Seasoning of your choice – you could go as simple as olive oil, salt and pepper – we used a combination of The Dizzy Pig Tsunami Spin and Swamp Venom)

Directions:

Peel and devein shrimp, leaving tails on. Coat shrimp with a thin layer of olive oil and seasoning of your choice and let sit for about 30 minutes.

While shrimp is marinating, preheat grill to 400 degrees.

Grill shrimp for about 2-3 minutes per side, until the shrimp curl and are no longer pink. Serve immediately.

Yield: 2-3 servings

grilled-shrimp-plate

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