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Archive for the ‘Grilling’ Category

I’ve made these skewers too many times to count over the years.  Oddly enough I have never posted the recipe to the blog.   

The photo is not the best and taken just after the kabobs came off the grill.  (Husband skewered them which is why they appear unevenly skewered.) Sometimes when you have guests waiting and smelling the food, trying to get the perfect shot doesn’t always work.  And sometimes husband grabs the camera and starts taking pictures without thinking about the end result (keener to get a better shot than me).  Will try and take a better photo next time.

This mushroom kabob is a delicious accompaniment to any grilled meat.

 

Adapted from ATCO Blue Flame Kitchen

Mushroom & Green Onion Skewers
 

1/3 cup soy sauce (your favourite kind)
1/4 cup water
2 tbsp white wine, dry
2 tbsp brown sugar, packed
1 tbsp sesame oil
2 tsp dried ginger (fresh works if you have it)
1 1/2 tsp cornstarch
1/4 tsp hot pepper sauce
6 green onions
20 large fresh mushrooms

small bamboo skewers

Soak bamboo skewers in water for minimum 30 minutes.

Combine soy sauce thru hot pepper sauce in a small pot. Place over medium heat and bring to a boil. Stir regularly until mixture thickens slightly. Remove from heat and set aside. This is your sauce.

Cut your green onions into 1-1/2 inch pieces. Clean your mushrooms.

Thread mushrooms onto skewer, stem end first followed by a piece of green onion placed crosswise. Do not overcrowd mushrooms but continue until you have filled your skewers.

Brush mushrooms/onions with sauce.  Grill over medium heat, basting regularly with sauce until golden brown, approximately 5 minutes.

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Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honey moon trip to Jamaica.  It was hot, spicy and all things good.  The sauce didn’t last long and oddly enough we haven’t taken the time to make our own jerk seasoning sauce….until yesterday.

I had everything in the fridge needed to whip up a marinade and so the plan was set in motion and the marinade prepared.  I ended up keeping 2/8 chicken thighs separate, marinating with olive oil and light seasonings since we did not know what to expect heat (spicy) wise.  I marinated the chicken for about 5 hours.  I only had half a jalapeno left from a previous recipe with a few ribs/seeds intact…so this is what I used. The end result, a flavourful, tasty, mild jerk chicken (hint of heat) that 3 of us loved.  The 4th preferred the chicken without green on it (lol).

Adapted from Everyday Food

Jerk Chicken

1 bunch green onions, trimmed and chopped
3 garlic cloves, rough chop
1 jalapeno chile, chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
2 tbsp lime juice, fresh squeezed
2-3 tbsp olive oil
1 tbsp brown sugar
1-2 tsp allspice
1 tsp dried thyme
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2-3 tbsp water
8 chicken thighs, bone in/skin on

IN a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Blend until mixture smooth. Reserve 1/4 cup for grilling.

Place chicken in a ziplock bag. Sprinkle additional salt & pepper on your chicken. Add your marinade squishing your bag to ensure chicken coated well. Close bag and refrigerate/marinate for a minimum 2 hours. Turn bag occasionally.

Remove chicken from marinade and place on a heated & oiled BBQ. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.

Move chicken to cooler part of BBQ and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.

I served it with some yellow potatoes I cubed and slow cooked (30 minutes) in a sauce pan with butter/olive oil, salt/pepper and some fresh veggies.

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We love burgers. Having smaller hands I like to be able to hold onto my burger, easily, and it not be so big that it’s all meat.  It’s all about the fixin’s for me.  A couple years back (wow 5 already!) we started a quest to try & test as many different burger recipes as we could in one summer which came to be known as our Bakers Burger Blast. It became so successful it continues on to this day.

On the menu this time is a chipotle infused burger with a Tex Mex flair. Liking all things spicy (even though I pay for it later) I saw the recipe and immediately added it to last weeks weekly meal plan.

If you do not have a BBQ or do not like to BBQ don’t be intimidated.  Remember burgers can be cooked in a grill/fry pan on your stove.  Before we get started I have a quick tip for you.

Tip: 2 tbsp of chipotle makes the burger a wee bit spicy – the kids noticed. But they still ate them. If you prefer less spicy use only 1 tbsp chipotle/adobe sauce instead. Take leftover pureed chipotle in adobe sauce and freeze in 1 tbsp portions. Ice cube trays work great for this. Once frozen place in ziplocks and it’s ready to go the next time you want to use it.

Adapted from Rachael Ray

Tex Mex Style Burgers

1 lb lean ground beef
2 tbsp grated onion or 1 tbsp dried onion flakes
3 cloves garlic, minced
1-2 tbsp pureed chipotle/adobe sauce
2 tbsp worcestershire sauce
1/4 tsp each salt & pepper

Fixin’s (all optional)
bacon strips (your favourite brand cooked)
monterey jack cheese with spicy peppers
diced tomatoes
pickled jalapeno peppers
banana peppers
diced spanish onion
cilantro, chopped
tortilla chips (any variety)
tex mex style cheese sauce (make your own or by one in a jar)

Your favourite buns (mine are ciabatta)

In a bowl mix together your ground beef, onion, garlic, pureed chipotle in adobe sauce, worcestershire sauce, salt and pepper. Form into patties and set aside. We usually end up getting 5 sometimes 6 patties from 1lb ground beef.

Cook approximately 5 minutes per side on medium high heat (both on stove and/or BBQ).

Put your grilled burgers on a bun and add your favourite fixin’s. My son and I added the tortilla chips right on the burger…added a nice crunch.

Wouldn’t you know it we got so busy eating the burgers, we forgot to capture a photo! These were so yummy they will be made again soon, so photos next time!

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I had a pork tenderloin sitting in the fridge for a couple of days taking up space.  Original plans were to stir fry it but it never happened.  Sometimes inspiration takes awhile.

With an activity night upon us and my pork about to be evicted I decided to mix together a maple syrup/mustard glaze and BBQ it instead.

Husband helped by making the seasoning rub (ok and doing the BBQing). He did not measure and so these are estimates only.

Seasoning Rub
1/8 tsp seasoning salt (we use the msg free salt)
1/4 tsp pepper
1/4 tsp garlic powder
2 tsp steak, pork or meat spice mix
1 tbsp oil

Mix seasonings and oil together in bowl and rub into your pork tenderloin. Set aside on counter.

The Glaze

1 tbsp dijon type mustard
1 tbsp prepared yellow mustard
2 tbsp maple syrup (I use the real stuff)
1 pork tenderloin

I had some garlic dijon mustard in the fridge that needed some adventure. If you don’t have this just use regular dijon mustard. Mix mustard(s) and maple syrup together in a bowl. Set aside with pastry type brush for glazing later.

Grill pork over low heat on natural gas BBQ for about 30 minutes or until a thermometer registers 170F. At about 15 minutes start basting with your glaze. Continue to baste (and turn pork) every 5 minutes until pork is done. If you have leftover glaze disgard. When done put your pork on a platter and tent it for at least 5-10 minutes before serving.

The flavour is lovely!

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Even though Fall is upon us here in #yyc, it is still warm enough to use the BBQ. Here we get an average of 4 months cold winter and we Canadians love to BBQ so our family tends to BBQ all winter long (or as much as we can).  With this being a kid’s activity night for us…this dish is quick and easy to get on the table so we can get out the door. You do not need salt in this recipe as the soy sauce will be salty enough. Serves 4-6

Adapted from ATCO Blue Flame

Coriander Pork Tenderloin

3 cloves garlic, minced
2 tsp. coriander
1-2 tsp. pepper
1 tbsp. packed brown sugar
1/4 cup soy sauce
2 pork tenderloins

Combine all ingredients (except pork) in a ziplock bag. Remove a couple tbsp of the marinade and set aside for basting later. Prick the pork a couple of times allowing the marinade to penetrate the pork. Place in bag and squishy it to get marinade working on the pork. Seal and let stand approx. 30 minutes.  If we have time we let it marinate most of the day.

When your BBQ is ready remove pork from marinade and pat dry. Grill pork over low heat on gas BBQ for approx. 30 minutes turning a couple of times during cooking. Baste with reserved marinade. If using a thermometer the internal temp should read 170F when done.

When your pork tenderloin is done place on a plate/platter/cutting board, cover with foil and let rest for at least 10 minutes. Slice and serve with roasted or smashed potatoes, pasta or rice pilaf and a steamed veggie.  YUM!

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Spicy Orange Pork Chops

I’m making these for dinner tonight. Have made them a couple times before. You can make them less spicy by omitting the hot sauce – it’s up to you. It is a mild flavour so add the heat if you can handle it!

Adapted from ATCO Blue Flame

Spicy Orange Pork Chops

1/2 cup orange juice
1 tbsp oil
1 tsp pepper
1/4 -1/2 tsp chili powder
1/4 tsp paprika (smoked is good too)
2 dashes hot pepper sauce (or more if you are brave)
4 boneless pork chops
2 tbsp fresh cilantro, chopped

Combine first 6 ingredients (oj thru hot sauce) in a ziplock bag. Remove 2 tbsp of the marinade and set aside. Add your pork chops to the bag. Squishy it to ensure pork is covered with marinade. Set aside for at least 30 minutes (more is good). Remove chops from marinade and pat dry. Grill on low heat (natural gas bbq) for 30 minutes or until done. Baste a couple times with reserved marinade. Sprinkle with cilantro. Makes 4 servings. Serve with your favourite glass of vino!

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My 6 year old fussy fuss loved this burger (her’s did not have sherry or blue cheese on it).  We LOVED this burger and since H is not typically a burger fan we are keeping this one!!.  The reduced Sherry adds a touch of sweetness countered with blue cheese AND salty Bacon…uh crazyness in a bun!  Add your fixin’s and what a winner this burger combo is! Serves 4.

Adapted from Rachael Ray

Garlic Blue Cheese Burgers with Sherry
 
1 cup sherry
1/2 pckge bacon, fried to your liking
1 lb burger
1/4 cup parsley, chopped (if using dried use less)
3 tbsp worcestershire sauce
4 cloves garlic, minced
4 buns
burger fixins
Olive oil
crumbled blue cheese (any)
salt and pepper to taste

Let’s begin:
Put your sherry into a pot and bring to a boil. Once boiling lower heat to a simmer and reduce to about 1/3 cup (approx. 10 minutes).

Put ground beef in a bowl adding salt & pepper to taste/season. Then add in the parsley, worcestershire sauce, garlic and a splash of olive oil. Mix together and then form 4 burgers. Grill burgers over medium heat on natural gas BBQ until patties are completely cooked. The last minute of cooking add your crumbed blue cheese and let melt. Douse with reduced sherry and then place onto your buns with your bacon and whatever fixin’s you enjoy!

Choose your favourite side to accompany this burger and of course a beer OR bottle of vino. YUM!

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