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Posts Tagged ‘summer grilling’

We first tried these tacos a couple years ago after Brandon got his Big Green Egg and was looking for fun recipes for his grill. We couldn’t get over how flavorful and different the tacos were. The recipe came from The Barebcue Bible by Steven Raichlen. We have a couple of Steve’s books and they are fabulous for getting inspiration for different recipes for the grill. Also, his recipes provide very specific grilling instructions so they’re perfect for both the experienced griller who’s looking for different recipes and for the novice griller who’s learning that grilling is more than flip, flip, poke.

According to Steven, this dish is commonly found in Mexico and traditionally served with guacamole, spicy salsa and corn tortillas. The adobo sacue has a nice gentle heat but is not overwhelming. It’s such a nice twist on your traditional taco.

Switch it up and try something new on the grill this summer!

One Year Ago: Cajun Tilapia with Polenta and Peppers

Adobo Grilled Pork Tacos
(Recipe source The Barbecue Bible)

Ingredients:

6 guajillo chiles or 1/4 cup pure chile powder (the guajilo chiles are dried and were available in my local store)
1/2 cup distilled white vinegar
4 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 (1 1/2 pound) pork loin or tenderloin

For serving: corn tortillas, guacamole and salsa

Directions:

If using the chiles, tear open and remove the veins and seeds. Soak in the vinegar for 30 minutes, or until soft.

Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon and cloves in a blender and process into a smooth, wet paste.

Cut the pork loin into four broad, thin (1/4 inch thick) sheets (butterflying them). Spread each piece of pork with adobo mixture and stack in a glass baking dish. Cover and let marinate in fridge, 4 to 6 hours.

Preheat grill to high. Oil grill grate, arrange slices of pork on hot grate and grill, turning with tongs, until browned and cooked through. This should take around 2-3 minutes per side. Internal temperature should be 145-15o when you pull it. Let pork rest for a few minutes before slicing.

Serve with tortillas, guacamole and salsa.

Yield: 4 servings

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While I was menu planning this week I pulled out my recipe notebook that I use to write down family or passed down recipes and to store recipes I’ve cut from magazines. I started this notebook right after college and haven’t really looked through it in a while.

I found this recipe that I cut from the May 2007 Cooking Light for Tuna with White Bean and Charred Onion Salad. I was in the mood for a lighter dinner and had fish in mind so this was perfect.

The original recipe calls for grilling the tuna and the onions but our gas grill is not working and Brandon didn’t want to fire up the Egg for a three minute tuna sear so I decided to prepare this inside. Although there are several elements to this dish, nothing is too complicated and it was easy to put together. Instead of grilling the onions, I cooked them in a cast iron skillet and let the edges get a little charred. I seared the tuna in a hot skillet for about 2 minutes per side.

I made several modifications  to the recipe. First, I doubled the marinade and only used two tuna steaks. I still made the full recipe for the white bean salad because I wanted to use the leftovers for lunch. Second, I omitted the parsley from the white bean salad and used a mixture of fresh rosemary and basil instead. And third, I omitted the capers because I detest them!

I was very pleased with how this dish turned out. The white bean salad was delicious and paired nicely with the tuna. I enjoyed plating the tuna and white bean salad over mixed greens but you could easily skip the mixed greens and just do a vegetable on the side.

Maybe I’ll have to turn to my recipe notebook for inspiration more often!

Tuna with White Bean and Charred Onion Salad
(Recipe adapted from Cooking Light, May 2007)

Ingredients:

FOR THE TUNA
1  tablespoon  grated lemon rind
3  tablespoons  fresh lemon juice
1  teaspoon  Dijon mustard
1  teaspoon  olive oil
1/2  teaspoon  freshly ground black pepper
1  garlic clove, minced
4  (6-ounce) tuna steaks

FOR THE SALAD
1  medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
3  tablespoons  red wine vinegar
1  tablespoon  olive oil
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1/4  teaspoon  Dijon mustard
1  garlic clove, minced
1/2  cup  chopped seeded peeled cucumber
1/4  cup  chopped flat-leaf parsley (I subbed basil and rosemary)
1  tablespoon  capers (omitted)
1  (15-ounce) can cannellini beans, rinsed and drained
6  cups  mixed salad greens

Directions:

FOR THE TUNA
Combine the marinade ingredients in a large zip-top plastic bag or a shallow dish. Add tuna to bag or dish and seal or cover. Marinate at room temperature for 30 minutes, turning once. Remove tuna from bag and discard marinade. Prepare grill if cooking outside. Place tuna on grill rack coated with cooking spray and grill 2 minutes on each side for rare or until desired degree of doneness. Alternatively, cook in a skillet over medium high heat with a bit of olive oil for about two minutes per side.

FOR THE SALAD
Place onion slices on grill rack coated with cooking spray and grill 5 minutes on each side or until tender. Cool and chop. Alternatively, cook onions in a cast iron skillet over medium heat with olive oil, salt and pepper until tender and browned.

Combine vinegar and next five ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley (or herbs), capers and beans to vinegar mixture and toss to coat. Arrange 1 1/2 cups salad greens on each of four plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

Yield: 4 servings

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68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

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