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Showing posts with label Grilling/Smoking. Show all posts
Showing posts with label Grilling/Smoking. Show all posts

Wednesday, July 1, 2015

July 4th Foods

The 4th of July is a great day to kick back with a cool drink, throw a few burgers on the grill and just relax!  But maybe this year you would like to cook something different, not just burgers.  Maybe kabobs would be a tasty change, or a giant pot of Low Country Boil, or try a new side dish like Grilled Tomatoes with Mozzarella Cheese and Fresh Basil or Chipotle Slaw to add a spicy kick to your meal.

Whether your day includes lounging by the pool or staying inside and out of the heat, fix yourself a cool Caribbean Blue Iced Tea and enjoy this mid-summer holiday.

Here are some other cool menu suggestions for your July 4th feast.
  
Smoked Chicken Quarters

Country Style Pork Ribs with Mustard and Dry Rub Marinade

Low Country Boil with Crab Legs, Shrimp, Red Potatoes and Corn on the Cob
A Low Country Boil is an easy one-pot meal
   
Smoked Pork Butt 
Caribbean Blue Iced Tea

Tuesday, August 5, 2014

Chicken Yakitori Skewers

During these hot summer months my favorite dinners are anything prepared on the grill.  Quick, easy and light dinners and you don't have to heat up the house?  Those are things that make every Mom happy and this meal is something the kids will like, too.

This is a twist on the Japanese classic Chicken Yakatori, which when translated literally means "grilled" (yaki) and "fowl" (tori), which refers to marinated pieces of chicken that are skewered and grilled.  By brushing the skewers several times with a glaze of soy, mirin, sake and just a bit of sugar, you get a light but flavorful coating on the chicken and veggies, and the glaze helps keep the chicken moist and juicy.


We included mushrooms, green onions, and green peppers on our skewers but you could easily change this to use whatever ingredients you already have on hand.  Chunks of regular yellow onion, red or yellow peppers or even slices of summer squash would taste great with the soy and mirin glaze.

The skewers tasted delicious served with steamed brown rice and a package of steamed edamame, which cook quickly in microwave packs and are the perfect finger foods for kids. Enjoy!!

1-1/2 lbs  Boneless and Skinless Chicken Breasts, cut into 1-inch cubes
2  Green Peppers, deseeded and cut into chunks
8  Green Onions
16 oz  Mushrooms, any variety such as Portabello or White Button
4 TB  Mirin
4 TB  Soy Sauce
4 TB  Sake
1-1/2 tsp  Sugar
Bamboo Skewers - about 12

Thread the cubes of chicken onto pre-soaked bamboo skewers, alternating with pieces of green onion, green pepper and mushrooms.

In a small bowl combine the mirin, soy sauce, sake and sugar and stir until the sugar is dissolved.

Heat a grill to medium-high heat and brush the skewers with the glaze.  Place the skewers on the grill and cook for 1 minute then turn and apply a second layer of the glaze.  Repeat this process until the chicken is cooked through and the juices run clear, about 6 - 8 minutes.

Tuesday, July 15, 2014

Blackened Amberjack Fillets

Although there are many ways to prepare fresh fish, I love to be able to season a thick fillet of fish with a generous coating of spices and toss it on a hot grill.  Quick, simple and delicious.  And when blackening fish, all of those spices absorb into the fish and all you need is a squeeze of lemon juice on top as a final touch.

Tonight we were excited to try a variety of fish called Amberjack.  This fish has been enjoyed in Florida for a long time, but this was our first chance to try it.

There seems to be a bit of a disagreement among Florida residents when it comes to Amberjack.  I've spoken with people who love it and would gladly trade their catch of red snapper for a string of Amberjack, while others do not care for the taste.  Since I love fish of all textures and levels of flavor, that divide made me even more excited to try this fish and I'm so glad we did.


The Amberjack fillets are thick and dense, somewhat similar to swordfish, so I knew it would hold up to the flavor of the blackening seasoning and it would grill nicely.  The fillet we bought was just over 2 pounds so we cut it in half before grilling, then cut the cooked fish into 6 portions.  (The seasoning  mix would also taste great on salmon or swordfish.)  By cooking the 2 larger pieces of fish, the center  stayed moist and juicy.

The Amberjack had a great flavor, not "fishy" or too strong, but not bland like many varieties of whitefish.  The best part of the seasoning mix we used would have to be the smoked paprika, which added a slightly sweet and smokey flavor to the mix and greatly enhanced the fish.  Smoked paprika is a bit more expensive that regular paprika, but it's worth every penny when you taste the final result.  Enjoy!!

1 TB  Smoked Spanish Paprika
1 tsp  Onion Powder
1 tsp  Garlic Powder
1 tsp  Dried Thyme
1 tsp  Dried Basil
1/2 tsp  Dried Oregano
1/2 tsp  Sea Salt
1/4 tsp  Ground Black Pepper
2 pounds  Amberjack Fillets (or try with your favorite fish)
Olive Oil
Lemon Wedges for Garnish

Combine all dry spices in a small bowl and stir to combine.

Rinse fish under cool water and pat dry with paper towels.  Lightly coat the fish with olive oil, then sprinkle generously with the seasoning mix and let rest for 10 minutes before grilling.

Grill time will vary depending on the thickness of the fish, but we grilled these fillets about 10 - 12 minutes total, over medium-high heat, turning once halfway through cooking.  To check for doneness, cut into the thickest part of the fillet and cook to your liking, or use a fork to gently flake the edges of the fish.

Serve with Chipotle Gouda Macaroni and Cheese and lemon wedges to squeeze over the fish.

Monday, September 3, 2012

Grilled Pork Roast with Cherry-Balsamic Sauce

This week I found some beautiful dark cherries on sale at the store and I decided to attempt a recipe that I've been thinking about for a long time.  I've always thought that cherries would taste great with a pork roast and cooking the pork on the grill would add a nice smoky flavor, too.  So that was the inspiration for this dish.

Starting with a simple red wine, balsamic vinegar and sweet cherry base, the addition of some molasses gave the sauce a nice rustic quality that was absolutely amazing.  You could taste each component of the sauce, and when combined with the light rub on the pork the dish was just full of flavor.  Not only that, the picky-eater in the family even asked for seconds!!  That is the best compliment a Mom could ask for.

2 lb  Pork Loin Roast, blade end if possible
1 tsp  Kosher Salt
1 tsp  Garlic Powder
1/2 tsp  Dried Thyme
1/2 tsp  Paprika
1/4 tsp  Dry Mustard
1/4 tsp  Chipotle Powder
1/4 tsp  Ground Black Pepper

Allow the pork roast to sit at room temperature for 30 minutes before applying the rub.

In a small bowl, combine all of the dry spices then apply the rub evenly over the entire roast.

Heat grill to the highest heat setting and place the roast on the grill.  Sear the outside of the roast on all sides, turning several times, cooking for about 10 minutes, then reduce the heat to a medium-low temperature, around 400 degrees.  Cook the roast for about 20 minutes longer, until the meat reaches an internal temperature of 160 degrees.

While the roast is cooking prepare the cherry balsamic sauce.

1 cup  Cherries, pitted and cut into small pieces
3 TB  Water
1/4 cup  Dry Red Wine
2 TB  Balsamic Vinegar
3 TB  Molasses
1/2 tsp  Dried Thyme
1/2 tsp  Kosher Salt
1 1/2 TB  Cornstarch
2 TB  Water
1 TB  Salted Butter

In a medium saucepan combine the cherries, 3 tablespoons water, wine, vinegar, molasses, thyme and salt.  Bring mixture to a simmer and cook for about 12 minutes, stirring frequently.

(At this point the sauce has thickened slightly, and can be used at this stage, but adding the cornstarch and water the mixture will be a more sauce-like consistency.)  Use a small bowl to combine the cornstarch and water, then slowly drizzle the cornstarch mixture into the simmering sauce while stirring.  When the sauce has thickened add the butter and remove the pan from the heat.

When the roast is finished cooking, slice the meat on an angle and top the slices with the cherry-balsamic sauce.  Enjoy!!

Thursday, July 5, 2012

Citrus Pork Kabobs

We are having so much fun creating new kabob recipes and this recipe was a complete and delicious success.  I've been trying to come up with a pork kabob recipe and decided to combine several recipe ideas into one.  When cooking pork you will want to make sure the pork is cooked thru, but try not to overcook the meat or it will be tough and chewy.  The pork can be juicy and still be cooked thru, just aim for an internal temp of about 145 degrees.  A handy meat thermometer makes this easy to check.

The combination of sweet, "citrusy-sour" and spicy flavors come together to create a really great tasting glaze on the pork.  The sweetness of the pineapple is followed by a zing of Serrano pepper and, when combined with a creamy coconut infused rice, all of those distinct flavors create an amazing meal.  If you have never tried to make your own kabobs, this is the recipe to try first!
  

Glaze
1/2 cup  Pineapple Preserves
1 Whole Serrano Pepper, finely minced (use a jalapeno if more intense heat is desired)
1 TB  Lime Juice

Marinade
1/2 cup  Orange Juice
1/2 cup  Lime Juice
2/3 cup  Olive Oil
3 cloves  Minced Garlic
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper

Kabobs
1  Fresh Pineapple, peeled, cored and cut into 3-inch chunks
1 large  Red Onion, cut into chunks
1 large  Green Pepper, cut into large chunks
1-1/2 lbs  Lean Pork Tenderloin, cut into 1-inch cubes

Coconut Rice
2 cups  Long Grain Rice
2 cups  Canned Coconut Milk
2 cups  Water
2 tsp  Kosher Salt
1 can  Black Beans, drained and rinsed
Lime and Orange Wedges for Garnish

Using a large zip lock bag, combine the orange juice, lime juice, olive oil, garlic, salt and pepper.  Add the pork pieces to the mixture and zip bag closed, turning bag over to coat the pork.  Refrigerate and allow to marinate 2 - 4 hours.

In a small glass bowl, combine the pineapple preserves, Serrano pepper and 1 tablespoon lime juice.  Stir to fully combine and set aside at room temp for about 1 hour until ready to use.  (** Prepare the glaze in advance so the flavors have time to blend.)

Combine the rice, coconut milk, water, salt and pepper in a large saucepan.  Bring mixture to a boil, cover and reduce heat to low and cook for 15-18 minutes or until liquid is absorbed and the rice is tender.  Let rice stand 5 minutes and fluff with a fork, then add the black beans and stir.

Drain the pork and discard the marinade. Thread the pieces of pork onto metal skewers alternating with pieces of pineapple, green pepper and red onion.

Grill the pork kabobs over medium-high heat for 8 - 10 minutes or until no longer pink inside, brushing with the glaze after each turn.

Serve each kabob with a scoop of coconut rice and orange and lime wedges for garnish.  Enjoy!!

Tuesday, June 12, 2012

Chipotle Pork Roast

Thanks to a sudden storm, what started out to be a grilled dinner ended up with us cooking indoors.  The last minute change of plans turned out surprisingly well.

We started off with a lean piece of pork tenderloin and coated it with a chipotle pepper and cumin-based dry rub.  Next, we seered the outside until golden brown, but not fully cooked, and followed it up with a quick 20 minutes of roasting time in the oven.  The results were delicious with a nice kick of flavor from the chipotle powder, and the meat was "fork tender", meaning you could cut it easily with a fork.  The next day we sliced up the leftovers for cold pork sandwiches that made a pretty impressive lunch.

We will surely try this updated version of pork roast on the grill, but the oven cooked method was so yummy, this is definitely on the list of repeat recipes.

1 1/2 - 2 pound Lean Pork Roast, trimmed of all fat and silver
1 TB  Olive Oil

Dry Rub Mix
1 tsp  Cumin
2 tsp  Garlic Powder
1/2 tsp  Ground Black Pepper
1 tsp  Kosher Salt
1/2 tsp  Chipotle Powder
1 tsp  Paprika
1 tsp  Onion Powder

In a small bowl combine all of the dry rub ingredients and stir. 

Place the pork on a platter and coat evenly with the dry rub mix, making sure to coat all sides of the meat and into any folds.  Cover the roast with plastic wrap and refrigerate for 30 - 60 minutes.

Preheat the oven to 450 degrees.

In a large skillet heat the olive oil over medium-high heat until the oil shimmers.  Carefully place the roast in the skillet and seer on all sides, turning about 1/4 turn each time.  When the roast is evenly browned on the outside, but not fully cooked inside, (on the ends the center will still be pink) transfer the roast to a baking pan and place in the oven for about 20 minutes, until the internal temperature reaches 140 degrees.  You can use an oven-safe thermometer for this roast and it works great.

We served this with Grilled Polenta Cakes, Sauteed Peas with Mushrooms and a light chardonnay.  I hope you enjoy this dinner as much as we did!!

Friday, June 1, 2012

Swai and Couscous Poached in Foil Pouches

This dish is sure to remind many of you of campfire dinners when you were kids.  Cooking a meal in foil packets was popular years ago but the one problem with this method was getting the food cooked without ending up with a burned dinner.  Foil pouches can also be a fun dinner for kids to help prepare and you only have to follow these 3 simple steps.

First you have to have the right protein and Swai Fish Fillets worked great in this dish.  The steam and broth in the packets cook the fish from all sides and the fillets were perfectly done.  (Cooking chicken using this method is difficult because you need to make sure the chicken is fully cooked.  Rare chicken is not good!)

Second, you need a quick cooking base for under the fish, so we tried Golden Couscous.  I'm still new to cooking with couscous and so far I'm loving the results.  Any flavors you use will cook into the grain, so cooking the fish and couscous in the same herb/wine mixture created a perfect balance.

Third, you need the right amount of moisture that will steam/poach the fish while also cooking the couscous. For the broth we combined chicken broth and white wine with a little lemon juice.  By mixing a portion of the liquid with the couscous the flavors are absorbed into the grain.  The remaining liquid will provide the main flavor for the fish and is added just before sealing the packets.

This dinner was very quick and easy with only 10 minutes of prep time and a quick 10 minutes of grill time.  Add a bag or two of steamed edamame as a side and you have a healthy dinner with very easy cleanup!
    


5  Sheets of Heavy Duty Foil, about 12 x 14 inches
1 cup  Bob's Red Mill Golden Couscous, uncooked
1 tsp  Salt
1/2 tsp Ground Black Pepper
3/4 tsp  Paprika
1 TB  Dried or Fresh Chives or Chopped Green Onions
1 tsp  Old Bay Seasoning
1  10-1/2 oz can  Chicken Broth, divided in half
5 TB Lemon Juice
1 cup  White Wine
5  Swai Fillets, thawed
5 TB  Cold Butter

Preheat grill to medium-high.

Combine couscous, salt, pepper, paprika, chives and old bay and stir in 5 ounces of the chicken broth.  Stir to blend and set aside.  The couscous will absorb most of the liquid.

Divide the couscous mixture between the 5 sheets of foil, placing the mixture in the center of the sheets.  (Drain off any extra liquid as you spoon the mixture onto the foil.) Place one piece of fish atop each portion of couscous and slice 3 very thin slices of butter on top of each of the fillets.

Double fold up both sides of the foil on each packets, leaving the front edge open.  Use a towel to prop up the front edge of the packets.

In a small cup combine the remaining chicken broth, lemon juice and white wine.  Pour 1/5 of the broth mixture into each of the foil pouches, then double fold the edge to form a square sealed packet.

Place the packets onto the grill and close the lid.  Pouches will "poof" slightly while cooking.  Cook the packets undisturbed for 10 minutes, then remove from grill.  Cut the foil open using scissors and fold back the sides.  Serve in the foil (your kids will love this!)  or use a spatula to transfer the fish and couscous to a plate.  Serve with a side of steamed edamame and Enjoy!!

Thursday, May 31, 2012

Anguillan Beef and Chicken Kabobs

Summer is a great time to experiment with the cuisines of the Caribbean.  The foods from this region are light and full of bright flavors and main courses are served with lots of fresh fruits and veggies, often grilled and served with light sauces.  All of this comes together as a quick and healthy summertime dinner.


Serving a "mixed grill" of beef, chicken and/or pork is something we love to serve and is a great way to use meat from the freezer when you don't have quite enough of just one meat to serve the whole family.  By serving a little of each,  everyone can pick and choose what they like and you can can use up all of the spare items from the freezer that might have gotten lost in the shuffle.  A couple of chicken breasts, a few pork chops and a steak or two and you have the beginnings of a delicious dinner.  Cooking these meats on kabobs and using a single marinade makes it even easier.

Tonight we sampled the cuisine from the island of Anguilla.  Located in the northern Leeward Islands, Anguilla has a a unique blend of residents and cuisines.  The foods enjoyed in Anguilla are influenced by African, French, Spanish and Caribbean flavors and the results are delicious.

This recipe is a staple marinade for beef but it works equally well with chicken or pork.

Marinade
3/4 cup  Pineapple Juice
1/3 cup  White Wine Vinegar
2 1/2 TB  Molasses
2 TB  Orange Juice
1 tsp  Salt
1/4 tsp  Ground Black Pepper

1 lb  Boneless Skinless Chicken Breast, cut into 1-inch cubes
1 lb  Beef Sirloin or Tenderloin, cut into 1-inch cubes

In a medium glass bowl combine all of the ingredients for the marinade and stir to combine.

Place the cubes of chicken in one bowl and the beef cubes in a second bowl, and divide the marinade into thirds, pouring 1/3 over the chicken, 1/3 over the beef, and reserving the last 1/3 portion.  Cover the bowls and the extra marinade and refrigerate for 2 - 4 hours.

Heat the grill to medium.  Using metal skewers, thread the chicken onto 2 skewers and the beef onto 2 skewers.  (You may need an additional 1 or 2 skewers here, but remember to keep the chicken and beef separate.)

The kabobs will cook quickly, only needing about 10 - 12 minutes for the chicken, turning once halfway thru and about 8 minutes for the beef, also turning once while cooking.  Drizzle the kabobs with the reserved marinade while they are grilling.

For a quick side dish, thread an assortment of veggies onto skewers (we used portobello mushrooms, onion chunks and green pepper chunks).  Spray the veggie kabobs lightly with olive oil and sprinkle with salt and pepper.  These can be grilled along with the chicken and beef for about 5 minutes, turning once.  Enjoy!!

Friday, May 25, 2012

Lime Chicken Kabobs with Coconut Dipping Sauce

Kabobs are one of the easiest dinners to prepare in the summertime, and most of the prep work can be done long before it's time to light the grill. Just toss the chicken pieces into a zip lock bag and marinate for an hour or 2. When you're ready to grill, thread the chicken pieces onto skewers and you're ready to go.

This recipe brings together the bold flavors that Caribbean food is known for.  Cubes of chicken are marinated in lime juice then grilled for a quick 6-8 minutes for a fast and tasty dinner.  An additional burst of flavor comes from the coconut dipping sauce which combines coconut milk with cream, fresh ginger and crushed red pepper flakes.  The sauce is is so full of flavor and as good as it tasted on the chicken, it was even better poured over the couscous.

I would have liked the dipping sauce to have a little thicker consistency so this recipe will probably be reworked a time or two until we get it just right.  It is definitely going on the menu for this summer!

Serve this healthy, quick and easy dish with a side of couscous and some steamed edamame.  Enjoy!!

1 1/2 lbs  Boneless/Skinless Chicken Breast, cut into 1-1/2 inch cubes
1/3 cup  Lime Juice
2 TB  Olive Oil
2 tsp  Garlic Powder
1 tsp  Crushed Red Pepper Flakes
Sauce
1  15-oz can  Light Coconut Milk
1/3 cup  Lime Juice
1/2 cup  Heavy Cream or Half and Half
1 tsp  Lime Zest
1 TB  Fresh Ginger, minced or zested
1 tsp  Salt
1/4 tsp  Ground Black Pepper
1/2 tsp  Crushed Red Pepper Flakes
Chopped Fresh Cilantro for Garnish (optional)

Place the chicken pieces and 1/3 cup lime juice in a zip lock bag.  Seal and marinate for 1 - 2 hours.

In a small saucepan, whisk together the coconut milk, lime juice, cream or half and half, lime zest, ginger, salt, pepper and red pepper.  Heat mixture, stirring often until sauce comes almost to a boil.  Remove from heat and let rest for 5 minutes.  Sauce will thicken slightly as it rests.

Thread the chicken pieces onto skewers and grill or broil 6 - 8 minutes turning once.  (Grilling Tip:  Spraying the grill grates lightly with olive oil will prevent the chicken from sticking.)

Reheat the sauce on low heat, if needed, but do not boil.  Transfer chicken to serving plates and spoon the sauce over the chicken.  Sprinkle chicken with chopped cilantro, if desired, and serve with a small dish of sauce for dipping.  Enjoy!!

Monday, May 21, 2012

Grilled Cuban-Style Burgers

Ahhh...grilling season is finally upon us!  Cooking dinner on the grill saves so much time and it doesn't  heat up the house on these hot summer nights, so I'm all for finding new recipes for grillable meals.

This burger is a tasty twist on the Classic Cuban Sandwich.  A Cuban sandwich consists of sliced pork, sliced ham, Swiss cheese, mustard and pickles, and is grilled to perfection on a panini-style grill. 

For this burger, we used ground sirloin and kept the ham, Swiss and pickle from the traditional sandwich.  The results were delicious!  The melty Swiss cheese paired well with the ham and sirloin and it was a nice change from our usual burgers.  We will definitely be making these again.  Enjoy!!

1 lb Lean Ground Beef
1 1/2 tsp Garlic Powder
1 tsp  Seasoned Salt
1/2 tsp  Ground Black Pepper
8 thin slices Cooked Ham (about 3 oz)
8 slices Swiss Cheese
4 Rolls or Buns, split and toasted
Sliced Dill Pickles

In a bowl, combine beef, garlic powder, salt and pepper. Shape into 4 - 3/4 inch thick patties. On a charcoal grill, place patties on rack of uncovered grill directly over medium coals for 14 - 18 minutes or until meat is cooked to 160 degrees, turning once halfway through grilling. Top each with a slice of ham and cheese and allow the cheese to melt.

Prepare the rolls with one slice of cheese on the bottom bun and 1 slice of ham.  Place burger on top of ham and top with sliced pickles. Serves 4.

Thursday, March 8, 2012

Country Style Pork Ribs with Mustard and Dry Rub Marinade


Apply Yellow Mustard
We added a little twist to our usual Dry Rub for this dinner.  I've been wanting to try mustard as a rub for pork ribs for some time now, but I didn't want to miss out on the flavors of the Dry Rub.  So, we did both!  Using about 3 1/2 pounds of Pork Country Style Ribs, we rubbed the pork generously with regular yellow mustard, then added the dry rub and let them chill for about 5 hours.  The ribs were tender and  mouth-watering, juicy inside and just slightly crispy on the outside.  Even better, they only took about 30 minutes to cook on the grill.

This is the same Dry Rub Mix that we use when we smoke Pork Butt or Chicken Quarters and it worked equally well on the country ribs.  It's the perfect balance of flavors for a slow roast in the smoker.  Enjoy!


Apply Dry Rub Mix
3 - 4 lbs  Country Style Pork Ribs
French's Yellow Mustard
Dry Rub Mix

Place the ribs in a glass baking pan and coat generously with yellow mustard. 

Next, sprinkle on the prepared dry rub mixture and rub into the meat, making sure to coat evenly.  Refrigerate for at least 2-3 hours, but 5 hours worked great for this batch.

Heat grill to about 325 - 350 degrees.  Cook ribs on low to medium heat for about 30 - 40 minutes or until juices run clear.

** NOTE: For an extra layer of flavor, combine a 1/2 cup of apple juice and 1/2 cup apple cider vinegar in a plastic squeeze bottle.  Drizzle the mixture lightly onto the ribs during the last 15 minutes of cooking.  This adds a touch of sweetness to the ribs and helps caramelize the exterior.

Dry Rub Mix


2 TB Garlic Powder 
1 TB Onion Powder
1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt

Combine all ingredients in a glass bowl. 

Sunday, August 14, 2011

Caribbean Jerk-Rubbed Chicken Kabobs

Jamaican Jerk Seasonings or Rubs are a simple blend of fairly common spices.  The main difference compared to American cuisine is the combination of savory spices such as garlic, onion and pepper with traditionally sweet spices like cinnamon and nutmeg.  The spice mixture can be used on chicken or pork, but also works well on shrimp or other shellfish.  I even used a bit of it in the Jamaican Beans and Rice that accompanied this dish and the results were delicious!

      
Even though the list of ingredients is a bit long, you should have enough of the spice mix to use for several batches of kabobs.  Enjoy!

Jerk Seasoning Mix

2 TB  Kosher Salt
2 tsp  Brown Sugar
2 tsp  Garlic Powder
2 tsp  Onion Powder
2 tsp  Allspice
1 tsp  Crushed Red Pepper
1 tsp  Dried Chives
1 tsp  Paprika
1 tsp  Black Pepper
1 tsp  Nutmeg
1 tsp  Ground Ginger
1/2 tsp  Dried Thyme
1/2 tsp  Ground Cinnamon
1/2 tsp  Ground Cloves
2 lb  Chicken Breasts, boneless and skinless, cut into 1-inch cubes
2 tsp  Olive Oil
Veggies/fruit of your choice - Red Onion, Green Pepper, Jalapenos, Fresh Pineapple - cut into 1-inch pieces

Combine all ingredients in a small bowl.  Sprinkle about 2 TB Seasoning Mix onto chicken pieces along with the olive oil and toss to evenly coat.  Add a bit more of the rub, if needed, and refrigerate for at least 2 hours for best flavor.

 
Thread chicken pieces onto kabob skewers alternating with the veggies and pineapple.  Grill over medium-high heat (about 450 degrees) for a total of 12 - 15 minutes, turning 1/4 turn every 3 - 4 minutes.  During the last few minutes of cooking time, drizzle or brush the kabobs with pineapple juice.

Wednesday, July 27, 2011

Red Pepper-Lime Chicken Kabobs

Ok, so we have back to back Kabob recipes this week, each with it's own distinct flavor.  There are several reasons these make a great summer dinner.  Prep time is only about 10 minutes, cooking time is another 10 minutes (or less), and it keeps the kitchen cool on a hot summer night!


Enjoy this simple and healthy dinner with a couple of basic sides like veggies and mashed sweet potatoes.

2 tsp  Olive Oil
1 tsp Red Pepper Flakes
4 Cloves Garlic, minced
4 oz  Lime Juice
4 Chicken Breasts, boneless and skinless, cut into 1- 1/2-inch cubes

Combine olive oil, red pepper, garlic and lime juice in shallow bowl. Add chicken to marinade. Cover and refrigerate 4-6 hours.

Using metal skewers, place 6 - 8 cubes of chicken on each kabob.  Heat grill to medium, and grill until chicken is evenly browned, turning skewers several times.

** Note: This recipe is also great using flank steak. Slice into 1" cubes, cutting against the grain. Marinate beef and chicken in seperate bowls. Cook beef 4-5 minutes each side.

Friday, July 22, 2011

Mango-Habanero Chicken Kabobs

The Habanero Chili Pepper is one of the most intense peppers on the Scoville Scale, with a rating of around 100,000 to 350,000 units.  If you compare this rating to that of a Bell Pepper with zero units, an Anaheim Chili around 500-700 units, and a Tabasco pepper around 30,000 units, the Habanero carries a huge punch of heat in a very small package.  The peppers are usually only about an inch long and are most often orange or red and can be found in most markets.  For the most flavor from this slightly citrus-flavored pepper, but a little less intense heat, use the outside of the pepper and discard the seeds. 


In this recipe, when you combine the spicy Habanero with the sweetness of a Mango, you get an amazing flavor combo that can be used on chicken, pork, shrimp or tuna steaks.

4  Large Mangoes
1  Habanero Pepper, fully ripe
1/2 cup  Lime Juice
3-inch Piece of Ginger, grated
1/4 - 1/2 cup  Sugar
1 - 2 cups  Water
4 Chicken Breasts, boneless and skinless, cut into 1-1/2 inch cubes
Salt and Pepper

Prepare Sauce in Advance:  Remove stem from the habanero and add the whole pepper to a food processor.  Remove the pit from each mango and add the flesh to the food processor. Blend until smooth.

In a medium saucepan, over low heat, combine the lime juice, ginger, 1/4 cup sugar and 1 cup water.  Continue to stir over low heat until completely blended.

Bring the mixture to a low boil and allow the sauce to thicken, about 30 minutes.  Taste the sauce and adjust the sweetness as needed.  The sauce should be a bit sweet but the pepper flavor should come thru also.  If you prefer a thinner sauce, add a bit more water, just a teaspoon at a time, until the  desired thinkness is reached.

Refrigerate overnight and use as a marinade on chicken, pork or even shrimp or serve as a dipping sauce on the side.

When ready to grill kabobs, skewer 6 - 8 pieces of chicken onto metal skewers.  Lightly coat each kabob with mango sauce and grill over medium heat.  Turn several times adding a light coating of sauce with each turn. Serve with sweet potato fries and a side of extra sauce.

Friday, May 27, 2011

Dry BBQ Rubs

A Rub is a mixture of herbs and spices that are rubbed onto a piece of meat before it is cooked or smoked.

Dry rubs add a wonderful flavor to meats or poultry and allow the spices to slowly blend with the meat.  These are perfect for slow-grilling or smoking meats.

Mesquite Rub

1 1/2 TB Chipotle Flavor Concentrate 
1 TB Light Brown Sugar
1/2 tsp Celery Seed
1 tsp Garlic Powder
1 TB Onion Powder
1/4 tsp Ground Cumin
1/4 tsp Salt
4 drops Mesquite Smoke Flavor

Combine all ingredients, blend well and store in a covered container in the refrigerator. Toss meats, vegetables or seafood with the rub, rubbing both sides before grilling or roasting.

Oriental Dry Rub

1 cup Chinese 5-Spice Seasoning
1/2 cup Mesquite Rub (recipe above)
1/3 cup Kosher Salt
1/4 cup Crushed Red Pepper

Blend all ingredients well. Great rub for chicken, pork or seafood.

Caribbean BBQ Dry Rub

1/2 cup Caribbean Seasoning Blend
1/2 Mesquite Rub (recipe above)
1 TB Thyme
1/3 cup Kosher Salt
1/3 cup Crushed Red Pepper

Blend well. Works very well with pork.

Southwestern BBQ Dry Rub

1 cup Mesquite Rub (recipe above)
1/2 cup Chili Powder
1/2 cup Dry Minced Onion
1/2 cup Dry Minced Garlic
1/2 cup Ground Cumin
1 TB Dry Mustard

Blend ingredients well. This rub works well on almost any meat and is delicious on veggies and salmon.

Grilled Tomatoes with Basil

These are a favorite with my family.  Thick sliced tomatoes with a few leaves of fresh basil are topped with mozzarella cheese and grilled until browned and bubbly.  Dried basil may be substituted, but fresh is sooo much better.  Enjoy!
1 Large Firm Tomato
3 -4 Fresh Basil Leaves, chopped or whole
Mozzarella Cheese, grated or thinly sliced
Olive Oil

Using a 16" - 18" piece of foil, fold foil in half to create a "tray" for tomatoes. Fold up the sides and crimp corners and place foil on a cookie sheet. Pour a thin layer of olive oil into tray to coat evenly, and place tomatoes in olive oil. Place basil leaves on tomato slices and top with cheese. 

Slide foil tray off of cookie sheet and onto the upper grill shelf. Grill 8 - 10 minutes or until the cheese is melted and bubbly.

Friday, May 7, 2010

North Carolina Style Pulled Pork

First Step, Get the Pork Ready for Smoking

2 Pork Butts, about 5 pounds each
2 TB Pickling Spice
2 TB Black Pepper
2 TB Paprika 
1 TB Garlic Powder
1 TB Cumin
1 TB White Sugar
1 Quart Carolina BBQ Sauce (see recipe below)

Mix the spices together. Rub barbeque sauce onto the pork, and then rub on the dry seasoning. Allow the pork butts to rest for at least a couple of hours to absorb the spices.

Next, Mix Up a Great BBQ Sauce

1 cup Cider Vinegar
1/4 cup Water
1 TB Brown Sugar
1/2 tsp Cayenne Pepper
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes.

Mix all ingredients until the sugar is dissolved. This sauce really improves if it is allowed to rest for a day or two, which gives the flavors a chance to blend.

Feel free to experiment with different amounts of the peppers and the sugar to get the sweetness and heat you desire.

Fire Up the Smoker!

A temperature range of 215 to 230 degrees F is what you want, and the closer to 215, the better. (Even though it will take a little longer, lower temperature smoking makes for juicier meats.) Place the pork butts into your smoker, fat side up. After five hours or so, begin to baste it with the vinegar sauce every hour.

When the internal temperature reaches 190 degrees, remove the pork from the smoker, wrap it or cover it, then let it rest for at least an hour. This step make a tremendous difference in the final texture and flavor of the pulled pork.

After the rest, pull the pork, add some sauce, and serve it on buns. It's a nice touch to have a variety of sauces, pickles, salsas and relishes available for your guests so they can build their sandwiches as they see fit. And most important of all….Don't Forget The Coleslaw!

Smoked Country Style Pork Ribs

5 pounds Country Style Pork Ribs
1/4 cup Onion Powder
2 TB Kosher Salt
1 TB Black Pepper
1 TB Sugar
1 tsp Mustard Powder 
1 tsp Allspice

Mix all of the dry rub ingredients, and then evenly coat the mixture onto the ribs. Cover and refrigerate them for at least two hours...overnight if you can. Country style ribs are usually cut thick, so resting overnight is not too long.

Bring your smoker up to 225 degrees, and add your favorite smoking wood. Position the country style ribs so there's plenty of space between them for the smoke and heat to circulate.

It will take from three to six hours for them to get to the "falling apart" stage of doneness. Pork has to reach 165 degrees before it is considered done, but a higher internal temperature will make it much more tender. When they reach 180 degrees, they'll melt in your mouth.

Country style pork ribs beg to be bathed in a good, rich barbecue sauce. Try this Kansas-Style BBQ Sauce on your ribs next time you smoke them.

Bacon Wrapped Scallop & Salmon Skewers


8 slices of Bacon, about 1/2 lb, cut into 3" pieces
1 lb Skinless Salmon Fillets, about 1" thick
1 lb Jumbo Sea Scallops
Lemon Wedges
1/4 cup Olive Oil
2 TB Fresh Lemon Juice
2 TB Chopped Fresh Sage or 1 tsp Dried Dill
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper

In a large skillet cook bacon slices for about 5 - 8 minutes until just softened, but not crisp. Drain on a paper towel and pat dry to remove excess grease. Set aside.

Place the salmon pieces in a bowl with the scallops and add olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes.

Preheat a grill to medium. Remove the scallops and salmon from the marinade, and reserve the marninade. Wrap a piece of bacon around the middle of each scallop and each piece of salmon. Using 4 to 6 skewers, thread the seafood onto the skewers, alternating between salmon and scallops.

Place skewers on the grill, turning frequently and brushing 2 or 3 times in the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and the scallops and salmon are just opaque throughout, about 8 minutes total.

Transfer skewers to warm plates and serve with the lemon wedges.  Serves 4 to 6