Tag-Archive for ◊ grill ◊

24 Jul 2013 Triple Threat Chicken

Triple Threat Chicken on BBQ w smoke

What is Triple Threat Chicken?  Chicken breasts that have been 1) marinated, 2) grilled and 3) glazed!  Delicious!  I have been making this chicken for about five years now, and it has always been well received.  I served it last week at the Grand Opening of my Little Free Library(more about that later*), and one of my friends said, “If you post the recipe for this chicken, I’ll be tempted to start grilling again”.  Here it is!  Fire up the grill.

One of the advantages of this recipe is that you probably have all the ingredients for the marinade and the glaze on hand.  Well, all the ingredients except one, do you have Raspberry Vinegar on hand?  If you don’t,  substitute Red Wine Vinegar, but if you buy Red Raspberry Vinegar on your next trip to the grocery store, you will have some on hand for the next year or two (vinegar doesn’t go off)!

The disadvantage of this recipe is that you have to make two sauces, one for the marinade and one for the grilling, so it’s a few extra minutes measuring and pouring in the kitchen.  Just make both sauces at the same time, because some ingredients are in both sauces.

I use boneless, skinless chicken breasts, but boneless, skinless thighs can  be used just as easily if you prefer darker meat (any chicken parts can be used in this recipe, the boneless, skinless ones are just easier to grill).  I cut-up the chicken breasts, and cook the same pieces at the same time to ensure even cooking.  Don’t even think of cooking a whole breast, it’s too difficult, because the breast varies so much in thickness.

This is how I cut up the chicken breast:

First, I cut the tenderloin off; then I cut off the lower triangle of the breast; when I have just the thickest part of the breast left, I cut that in half.  I get four pieces of chicken from one breast.  The tenderloins and the triangle pieces are thin and cook the most quickly.  The thick pieces from the top of the breast take much longer to cook so put them on the grill first and the tenderloins on last.

Now here’s the most important tip for grilling the chicken:  half cook the marinated chicken on the grill, then take it off the grill and dunk into a pan with the glaze, then return the chicken to the grill to finish off.  This enables the chicken to cook before the glaze burns!  Novices will use a brush and brush the glaze on the half cooked chicken.  Silly novices.  Brushing does not get enough glaze on the chicken, and a lot of the glaze drips onto the coals, which causes flare ups, which causes hot hands and more burned spots than necessary.

But before grilling, you have to marinate, and that part is easy.  The chicken needs to sit in the marinade for 2-4 hours, so start early in the afternoon.  Remember to start your coals approx 40 minutes before you want to start grilling.  Grilling the thickest parts of the chicken might take 20 minutes, the thinner tenderloins might take only 5 minutes.  All of these times are approximate, and all depend on how hot your fire is.  Use common sense.  Don’t freak out.  The chicken would cook at different times in a pan on the stove, too.  Just keep  your eye on each piece of chicken, judging it as an individual, and you’ll be fine.  The picture above was taken on the tiny balcony of my daughter’s apartment, the first time she made this chicken, and only the third time she had ever BBQ’d. Doesn’t it look great?

Don’t forget to have s’mores for dessert, you don’t want to waste all those lovely coals!  For sides, we like to grill sliced zucchini and tomatoes fresh from the garden, but corn-on-the-cob, potato or pasta salad, baked beans, and garlic bread are also classic accompaniments.  Leftovers are great on a green salad the next day, or diced in a quesadilla or burrito, or added to stir-fried veggies and served over rice.

Polly’s Triple Threat Chicken

Desired number of boneless, skinless, chicken breasts each cut into 3 pieces (see note above).  One recipe of marinade will do for 6-8 breasts.  For more chicken, just double the marinade.  You’ll have enough glaze for a double batch.

For the Marinade
· ½ cup soy sauce
· ¼ cup vegetable oil
· ¼ cup red wine vinegar or raspberry vinegar (I keep a bottle of raspberry vinegar on hand just for this recipe)
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· ½ teaspoon black pepper
· ½ teaspoon dried parsley (or 1 tablespoon finely minced fresh parsley)
· 1 crushed and chopped garlic clove (or ½ teaspoon garlic powder)

For the Glaze
· ¾ cup ketchup
· ¾ cup honey
· ½ cup soy sauce
· 3 crushed and chopped garlic cloves
· a few drops of Tabasco (I live in fear of hot and spicy food, so I only use about ¼-½ teaspoonful)

  1. Place your chicken chunks into a large Ziploc bag or marinating tray.  In a small measuring cup or bowl, combine all ingredients for marinade.  Pour the marinade over the chicken.  Refrigerate, and marinate chicken for 2 to 4 hours.  Remove from refrigerator one hour before grilling so the chicken can be at room temperature before putting on grill.
  2. While chicken is marinating, prepare the glaze.  Combine all ingredients and place in a bowl or container (the container should be big enough to hold chunks of half cooked chicken and be able to withstand the heat of half cooked chicken.  I use a large flat Tupperware container), stir well to combine.
  3. Drain the room temperature chicken from the marinade.  Grill.  Pick out similar size pieces of chicken and put them next to each other on the grill.  Put the thickest pieces on first, then the tenderloins, then those thin triangular pieces.  Turn as needed.  When the pieces are one-half to two-thirds cooked, remove from grill and dunk completely into the prepared glaze, turning to get a good coat.  Return the chicken pieces to the grill for an additional 2-3 minutes on each side.  The glaze will caramelize and look completely yummy.  Allow the chicken to get grill marks, but remove from heat before charring!!
  4. Remove chicken to a serving platter, and dig in!

NEWS FLASH! Look what was in the San Jose Mercury News today, August 1, 2013. The cutie patootie is my 2 month old grandson, awwwwww.

Jett recipe in newspaper

 

06 Jul 2013 Turkey Burgers with a Greek Flair

Turkey Burger

Want a new, different and totally tasty burger to add to your repertoire?  Here it is! A Turkey burger with a Spanakopita Flair.  This recipe was inspired by Rachael Ray’s, Spanakopita Burger from her book, 365: No Repeats.  I made her recipe “as is” last year, and it was good, but this year I made it my way (below), and loved it.  I grill these burgers, but pan frying works, too.  I am sure some cucumber raita would go well on these burgers but we ate them the traditional American way, on a good bun with sliced homegrown tomatoes, a bit of crunchy lettuce and ketchup. Make the patties as big or as little as you want. I made 8 patties, approx 6 oz. each, but I love those little slider buns that are available now and think hosting a BBQ and serving a variety of burgers would be fun.  You could make slider sized regular hamburgers, these Greek Turkey Burgers, and maybe a Salmon burger. Don’t forget the sides of watermelon, corn, and a pasta salad, and grill some of that zucchini that I know is taking over  your garden.  S’mores for dessert, of course.  How about my Peach Iced Tea or Blueberry Lemonade to drink? Done!  Send out the e-vite!

My son’s girlfriend just took a bite of my his leftover and warmed up Turkey burger.  Her exact words were, “WOW. That’s fantastic!” Yup :)  And she scored big points with the boyfriend’s mama!

Turkey Burgers with a Greek Flair

  • 1  1/2 lb – 1  1/3 lb ground turkey
  • 1 box (10 oz) frozen spinach, thawed and squeezed dry
  • 1 cup (4 oz) crumbled feta cheese
  • 18-24 (2-3 oz) Kalamata olives, diced
  • 1/2 cup very finely diced or grated red onion
  • 1/4 cup chopped fresh basil or parsley, if you have some on hand
  • 1 tsp. minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp. – 1 tsp. black pepper
  • 1/2 tsp. salt (the feta and olives are already salty so you can skip the added salt if you are salt sensitive)
  • 4 oz. applesauce (1 individual serving cup) OR 1/2 peeled apple, grated
  • 1/4 cup seasoned breadcrumbs (any breadcrumbs or Panko will work)
  • 1 egg, beaten

To serve: Buns, and choice of toppings.

  1. Place the ground turkey in a large bowl.
  2. Remove the defrosted spinach from the box and squeeze, and I do mean s-q-u-e-e-z-e ALL the water from the spinach.  I did not say drain, I said squeeze.  Take about 1/3 of the spinach into your hand and squeeze, squeeze, squeeze until totally dry.  Repeat until all the spinach is in little tight balls.  Fluff the balls up and add to the ground turkey in the bowl.
  3. Add to the turkey mixture the feta, olives, red onion, garlic, oregano, basil or parsley, salt and pepper, applesauce or grated apple, and the bread crumbs.  With a fork lightly mix the ingredients until everything has been uniformly distributed.
  4. Divide the mixture into 8 equal parts. Pat each part into a flat patty, just slightly bigger than your hamburger buns.
  5. Grill, or pan fry until done, about 3 minutes on each side, but this all depends on how hot the grill/pan is.
  6. Toast the buns!  (I love toasted buns)
  7. Serve with your choice of condiments–ketchup, mayonnaise, mustard, riata, tomatoes, lettuce, grilled red peppers…

Thanks for stopping by my kitchen today!  I hope you enjoy these burgers, we sure did!  They’re VERY tasty :)

23 Jul 2011 Beef Skewers

Meat on a stick! Is there anything better?  When I was pregnant with my first child, my cravings were iced tea, tomato soup, and “tasty chunks of beef”!  Twenty-six year later, I still crave tasty chunks of beef!

This is a very easy recipe, resulting is some mighty fine, Asian accented, “tasty chunks of beef”.  Chill the meat for 30 minutes, marinate for 30 minutes, grill and eat.  For a special treat serve with corn-on-the-cob, grilled veggies or a salad and some Bloomin’ Onion Bread!

When I was a single full time working mother of three children I was a master of freezer food.  This was one of my favorites.  Homebaked Chicken Nuggets were another.  I would buy two flank steaks and some skewers.  I’d unroll the flank steaks and then freeze for 30 minutes to make it easier to slice. At the same time I would soak the skewers in cold water.  Then I’d probably sit down with my feet up, an iced coffee and a good book while the the meat chilled and the skewers soaked, LOL!  A sense of humor is a wonderful thing!  More than likely during that thirty minutes I’d finish putting the groceries away, wipe up a spill, ask a telemarketer to put me on the no-call list, solve a kid dispute, feed the dog, move the laundry over, eat lunch and load the dishwasher …  ANYWAY, after thirty minutes I’d slice the beef and thread it onto the skewers.  Then I would layer the skewers into a shoe box sided plastic container.  I’d put wax paper between the layers, and freeze the whole box.  One box would last two or three months and provide plenty of yummy and quick week night main dishes…easily expandable to however many people were home.  Just take out 3-5 skewers per person.  Mix up the marinade.  Marinate the desired number of skewers for 30 minutes, then grill or broil!

Oh, and I often omit the sesame seeds, as I don’t care for them :)

Beef Skewers

  • 1 flank steak, approx 1.5 lbs, (unrolled) and slightly frozen (for about 30 min or so)
  • 30 bamboo skewers (soaked in water for 30 minutes)

Marinade

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 2 Tablespoons Sake (an opened bottle will keep 1 year in refrigerator)
  • 2 cloves garlic, smashed
  • 1 ½ teaspoons grated ginger (keep any leftover fresh ginger in baggie in freezer, when ready to use no need to defrost, just peel and grate!)
  • 2 tablespoons toasted sesame seeds (toast in dry frying pan until fragrant)
  • 3 green onions sliced

  1. Slice flank steak, across the grain, into thin strips.  Thread meat slices onto skewers, accordion style. It’s easy!  Child’s play!  (NOTE: Meat on sticks can be frozen at this point. When ready to use, just remove from freezer.  Let defrost for as long as it takes to make marinade.  Then continue with recipe.)
  2. Combine soy sauce, sugar, and sake; stir well to dissolve sugar.  Add in garlic, ginger, sesame seeds, and green onions.
  3. Pour over meat on sticks.  Marinate 30 minutes.
  4. Remove skewers from marinade.
  5. Grill over hot fire or broil for 2-3 minutes on each side.  Good hot, room temperature, and cold! I’ve served these as appetizers and as a main dish.

    Thanks for stopping by my kitchen today!  I hope I have given you an idea for this weekend’s BBQ and for busy school night meals, too!

    09 Jun 2011 Marinated and Grilled Portobello Mushrooms

    The best Marinated and Grilled Portobello Mushrooms I’ve ever had were served at my 30th high school reunion. (Yes, I am that old. Dang it.)  The mushrooms were served at room temperature, they were “meaty” (as Portobellos are known to be), tangy, smokey, and a bit salty.  Of all the things to remember about a high school reunion, I remember the mushrooms?  There’s something seriously wrong with me…

    Most unfortunately,  I don’t have that particular Helix High School 30th Reunion recipe for mushrooms, but I have finally found a recipe and method  that seems to come pretty darn close.  For this I have to thank Cook’s Illustrated, which was a starting point for this recipe.   I adjusted their method just a bit to ensure some nice grill marks on the Portobello slices, and to make it a bit more convenient to prep ahead of time.  The original recipe is from the 2010 “Summer Grilling” publication (page 61).

    These Portobellos are marinated, grilled, sliced, grilled a second time, marinated a second time, and served.  Yes, another recipe that is a bit of a bother, but the steps are easy, and can be done ahead of time, and the final step can be done while the guests stand around ohhh-ing and ahh-ing and wishing they knew how to make such marvelous mushrooms.  You’ll feel so accomplished. Trust me on this.

    Marinated and Grilled Portobello Mushrooms

    4 large Portobello mushrooms (between 5 and 6 inches in diameter, about 6 oz., each, in weight)

    Pre-grilling Marinade

    • 1/2 cup olive oil
    • 3 tablespoons freshly squeezed lemon juice
    • 2 tablespoons minced garlic
    • 1/2 teaspoon table salt

    Post -grilling Marinade

    • 2 teaspoons rice wine vinegar
    • 1 teaspoon minced garlic
    • 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
    • 1/4 teaspoon table salt
    1. Combine all ingredients for first marinade in a large Ziploc bag.  Add cleaned mushrooms, seal bag, and toss gently. Let mushrooms stand at room temperature for about one hour in this marinade.
    2. Cut four 12-inch pieces of foil.  Remove mushrooms from marinade.  Place one mushroom, gill side up, on each square of foil.  Fold foil edges over mushroom and seal securely.
    3. Grill mushrooms in foil packed, gill side/sealed foil side UP, until mushroom is tender and juicy, about 10 to 12 minutes.  Set aside to cool.
    4. Carefully open foil packets.  Remove mushrooms and slice, on the diagonal, into long thick slices.
    5. Combine all the ingredients for the second marinade in a large bowl and set aside.
    6. 20 minutes before dinner, return sliced mushrooms to grill.  Grill each slice until nicely grill marked.  Depending on the heat of your grill this could take anywhere from 1-3 minutes on each side.
    7. Place grilled mushroom slices in bowl with marinade and toss to coat.  Cover bowl with plastic wrap and let mushrooms marinate for 15 minutes (and up to 30 minutes).
    8. Remove mushrooms from marinade and place on serving platter. Enjoy!

    Thanks for stopping by my kitchen today.  If you would like to receive a quick 2-line email when I post my next recipe, please enter your email address in the “subscribe” box in the right-hand column :)

    Happy Grilling!

    P.S. This grilled recipe is being added to the summer grilling link party at Family Fresh Cooking! Let’s get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe!

    06 Jun 2011 Flank Steak Pinwheels

    As I mentioned in my previous note, I’ve had a rough few months, so last Friday I invited my girlfriends over for a BBQ.  This much I know is true: nothing heals and rejuvenates more than a gathering of kind, funny, independent women.  And when you put kind, funny, independent women in a room with good food, some of it experimental, a bottle of wine, and five desserts…WOW!!!  We didn’t get up from the dinner table until 12:12 AM Saturday morning!!! I feel MUCH better!

    One of the experimental foods I tried was the Grilled and Stuffed Flank Steak from the Summer 2011 edition of Cook’s Illustrated “Summer Grilling” magazine (page 15).  Truth be told, the recipe was a bit of a hassle.  The flank steak had to be butterflied, then it had to be stuffed, then tied with string, then sliced, then skewered.  But, the recipe worked and it wasn’t hard.  I had fun making this, and the results were very pretty!  Perfect for a girlie BBQ!

    I am going to make these again.  I like special, fun, and pretty, and I don’t mind a bit of a hassle to get that.

    Flank Steak Pinwheels

    You’ll need some metal skewers and some kitchen string to assemble the pinwheels.  The pinwheels are meant to be grilled on either a charcoal BBQ or a gas grill.

    • 2 teaspoons minced garlic
    • 1 small shallot, minced
    • 2 tablespoons minced fresh parsley
    • 1 teaspoon minced fresh sage
    • 2 tablespoons olive oil
    • 1 flank steak, 2 – 2 1/2 lbs.
    • 4 oz. thinly sliced prosciutto
    • 4 oz. thinly sliced provolone cheese
    1. Freeze the flank steak for 30 minutes (slightly frozen flank steak is easier to butterfly).  Meanwhile, chop ingredients, assemble the stuffing in step 2, unwrap the prosciutto and cheese, and find the skewers, the kitchen string, and a ruler.
    2. Combine the garlic, shallot, parsley, sage and olive oil in a small bowl.
    3. Lay the partially frozen flank steak on a large cutting board, with the grain of the meat running parallel to the counter edge.  With a sharp knife, butterfly the flank steak, leaving 1/2 inch of uncut meat along the top edge of the meat.
    4. Open the meat and lay flat.  It will probably look like a raggy rectangle.  Cover the top of the meat with plastic wrap and then pound the meat with a meat mallet or small pan until the meat is a uniform thickness and the steak is roughly in the shape of a rectangle.
    5. Spread the herb mixture from step 2 over the flank steak.
    6. Lay the prosciutto evenly over the steak, leaving a 2 inch border along the top edge.  Layer the cheese over the prosciutto, again, leaving a 2 inch border along the top edge.
    7. Starting from the bottom edge of the pounded and garnished flank steak, and rolling away from you, roll the flank steak into a tight log and place seam side down on the cutting board.
    8. Now use your kitchen string and tie the rolled flank steak at one inch intervals. (Hint:  Use a ruler to measure the intervals.  You don’t want the string any more or any less than 1 inch apart).
    9. Now skewer the rolled flank steak near each string.  Depending on the size of your flank steak, you should  have about 8 pieces of string, so you will probably need 8 skewers and get 8 pinwheels to grill.
    10. Now slice the rolled and stuffed flank steak at one inch (or slightly smaller) intervals.  Be sure each slice–each pinwheel–is held together with a piece of string and a skewer.
    11. Grill the pinwheels until the center of the pinwheel registers 125 degrees on an instant-read thermometer.  This should take approx 6 minutes of grilling time on the first side, and 5 minutes of grilling time on the second side–but of course this has a lot to do with the heat of your fire.
    12. Remove cooked pinwheels from the grill, tent loosely with foil, and let rest for 5 minutes.
    13. Remove skewers and string from pinwheels, and serve!

    I served the flank steak pinwheels with grilled artichokes, marinated Portobello mushrooms, and baked Hassleback potatoes.  The recipe for Hasselback potatoes is posted on my site, and in the next few days I will post my recipe for grilled artichoke and marinated Portobello mushrooms.  Send out the evite!  Have a BBQ this weekend.  Invite all your special friends and rejuvenate your spirit.

    Thanks for stopping by my (outdoor) kitchen today.

    P.S. This grilled entree is being added to the summer grilling link party at Family Fresh Cooking! Let’s get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe!

    23 Sep 2010 Asian Glazed Thighs

    My friend Anne, has a brother John.  He’s a rugged Man’s Man from Michigan’s Upper Peninsula.  He canoes.  He scuba dives.  He sports shark tattoos. He swims in Lake Superior  (In the winter.  I don’t know why. Something to do with Polar Bears.) John also cooks.  Often on a grill.  John offered to be my guest poster today with this recipe for Asian Glazed Thighs (Note to John, you might consider revising the recipe title…the mind does tend to wander a bit…)

    John  found this recipe in Parade Magazine a few years ago.  Damn.  He reads the newspaper, too.

    John said, when introducing this recipe to me, “Too often, very tasty Asian cooking is drowned in soy sauce.  Not so with this dish.  The orange flavor really comes through because you’re using both the zest and the juice of the orange. You’ll taste the soy sauce, but just a hint of it.”  Now, I did mention that this man swims in Lake Superior, right?  In fact, he took his scuba check out dives in Lake Superior in April.  He had to wade through the ice floating in the lake before submerging…makes you wonder a bit about his judgment, doesn’t it?  :)  So…, just to be on the safe side,  I tested this recipe before I posted it.  YUMMMMmmm.  I knew, with the first stolen tester off the grill, that he had a GREAT recipe.  I was licking my fingers and moaning, impatiently waiting for the rest of the chicken to be done.

    Just to be on the double-safe side, I took the chicken to Yoga-Massage night to share with my friends and to get their feedback.  To keep their minds on the food, I didn’t mention the name of this dish.  I know them. If they knew they name of this dish they would have gone where we don’t want to go…

    We all loved the chicken.  I got multiple requests to post the recipe ASAP.  So here it is.

    Thanks, John.  If this recipe is well received, John has promised to share his Coffee and Soy Marinated Pork Chop recipe.  Double damn.  He likes coffee, too.

    Asian Glazed Thighs

    Eight boneless/skinless chicken thighs
    2 tbsp toasted sesame oil (I used regular sesame oil)
    Finely grated zest of 2 oranges
    1 tbsp minced fresh ginger
    ¾ c fresh orange juice (juice from about 3 medium oranges)
    1 tbsp minced garlic
    3 tbsp soy sauce
    ¼ tsp crushed red pepper flakes
    ¼ c honey
    Salt and pepper to taste
    Sesame seeds (for garnish)

    1.       Rinse thighs and pat dry.

    2.       Combine rest of ingredients for marinade.  Reserve 1/2 to 1 cup of the marinade, cover and refrigerate (you’ll be using this to baste the chicken later).  Toss the chicken in the rest of the marinade.  Cover and refrigerate for 4 to 6 hours or overnight.

    3. Remove chicken and basting marinade from fridge 30 minutes before cooking.

    5.       Grill  thighs, basting often, for about 15 minutes. (This is the fun part.  Toss the thighs on a very hot grill-hot enough to char the outside a little.  Then baste often and flip often.  John moves the thighs onto and off of the heat, assisted by a glass of wine, and finds he usually grills the meat for about 15 minutes.)

    6.       Sprinkle with sesame seeds before serving.

    John says,  “The honey caramelizes very nicely on the grill. You can bake the thighs in the oven (350° for about 45 minutes), but why?  The grill adds a very nice smoky flavor.”  John  also grills some sweet peppers (coated in olive oil and sprinkled with Kosher salt) and often  serves over a bed of rice.  See his picture above.  Looks like he eats veggies, too…

    Thanks for stopping by my kitchen today, especially you, John!