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by Zoey

Caramelized Baked Chicken

March 1, 2015 in Course: Main, Cuisine: BBQ & Grill, Skill Level: Easy

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Ingredients:
6 to 8 chicken legs
4 tablespoons olive oil
1/5 cup soy sauce
1 tablespoon ketchup
3/4 cup honey
2 garlic, chopped
salt and pepper
Directions:
Preheat the oven to 350 degrees F. 
Mix together olive oil, soy sauce, ketchup, honey, garlic, salt and pepper
place chicken in a Oven tray and pour the mix over the chicken. 
Bake four about on hour, or until the chikens are caramelized.
Also you can use wings or pork
  

Roasted Rack of Pork

February 12, 2015 in Course: Main, Cuisine: BBQ & Grill, Skill Level: Easy

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Ingredients:
1 four-rib pork roast (approximately 3 pounds)
3 tablespoons white vinegar
2 tablespoons sugar
1 1/2 tablespoons baking soda
2 tablespoons grapeseed oil
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Sea salt and freshly ground black pepper
Directions:
Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).
  

Grilled Pinwheel Steaks and Roasted Broccoli

February 9, 2015 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Meat, Skill Level: Moderate

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Ingredients:
2 1 1/4-1 1/2-pound skirt steaks, trimmed
Extra virgin olive oil, for liberal drizzling
Kosher salt and coarse black pepper
Zest of 2 lemons, divided
4 tablespoons rosemary, stemmed and coarsely chopped
8 cloves garlic, 4 finely chopped, 4 thinly sliced
2 cups loosely packed flat leaf parsley leaves
1 1/2-2 cups large, shaved curls of Parmigiano Reggiano cheese (Tip: Use a veggie peeler to get large flakes of cheese)
Butcher twine
3 bundles baby broccoli or 2 large bundles of broccolini, trimmed
1 1/2 teaspoons crushed red pepper flakes (half a palmful)
1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise
Preparation:
Preheat the oven to 425°F. Prepare the grill pan to medium-high heat.
Unroll the steaks on a large work surface and lightly pound, to make the meat an even thickness, about a quarter to one-half inch thick. Drizzle the meat with season both sides with salt and pepper. Scatter the zest of 1 lemon on each steak. Halve the zested lemons for grilling and reserve. Top the meat with rosemary and chopped garlic and scatter a layer of parsley over the top using about 1 cup of leaves per steak. Top the parsley with shaved Parmigiano Reggiano cheese.
Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center, then tie off two more pieces of string on either side of the center string, about 1 inch in from the edges. Cut each steak evenly, spacing your knife between the strings to form six pinwheels, each about 1 1/2 inches thick and 4 inches in diameter.
On a baking sheet, toss thin florets of broccoli with salt, pepper, crushed red pepper, sliced garlic and red peppers, and dress with just enough EVOO to coat. Roast for 15-18 minutes, until crispy at the edges and just tender.
Brush or spray the grill with canola or olive oil and grill the meat for about 8 minutes, turning once or until desired doneness. Grill the lemon halves cut-side down for 2-3 minutes to caramelize.
Douse the pinwheels with grilled lemon juice and serve with a pile of roast broccoli alongside.
  

The Best BBQ Chicken

December 4, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Poultry, Skill Level: Advanced

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Ingredients:
4 Chicken thights, boneless and skinless
1 chilli
For rub:
2 teaspoons fennel seeds
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon black pepper
For BBQ sauce:
2oo g soft brown sugar
200 g tomato ketchup
100 ml bourbon whisky
4 tablespoon vinegar
1 cup orange juice
salt
Method:
First you must preheat the oven to 180 degrees C.
To make the rub, mix all ingredients until fine. Massage the chicken with rub well and place in the preheated oven for about 1 hour.
Meanwhile, start to make the BBQ sauce. place all ingredients into a pan over a high heat and whisk well to combine until bring to the boil. reduce the heat and to low and simmer for 10 minutes.
Remove the chiken from the oven and waite until reduce the temperature.  Place each piece of chicken into the BBQ sauce, placing them onto the baking rack as you go. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
After that remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for 10 or 15 minutes. Serve with sliced chilli on top.
  

The Burger Bar

November 1, 2014 in Course: Main, Cuisine: BBQ & Grill, Skill Level: Easy

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Ingredients:
2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split
Directions:
Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it’s done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.
Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.
  

BBQ baked beans1

October 18, 2014 in Course: Main, Cuisine: BBQ & Grill, Skill Level: Easy

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Ingredients:
2 red onions
2 cloves of garlic
1 fresh red chilli
2 large carrots
olive oil
1 heaped teaspoon sweet smoked paprika
1 level teaspoon cumin seeds
1 level teaspoon dried chilli flakes
6 medium sweet potatoes
1 x 700 ml jar of passata
2 x 400 g tins of mixed beans
100 ml BBQ sauce
a few sprigs of fresh rosemary
½ loaf of ciabatta or stale bread
40 g Cheddar cheese, optional
fat-free natural yoghurt , to serve
Method:
Preheat the oven to 180°C/350°F/gas 4. Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, salt and pepper, place on a baking tray and put aside.
When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly with salt and pepper and stir well. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed. Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray. Grate over the Cheddar (if using) then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.
  

Fishwiches

September 29, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Sea food, Skill Level: Easy

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Ingredients:

For the slaw:

1/4 cup cider vinegar
2 tablespoons light agave syrup or acacia honey
1 teaspoon celery seed
Salt, to taste
2 tablespoons canola oil
1 small head iceberg lettuce or young white cabbage, shredded

For the fishwiches:

1 tablespoon olive oil or canola oil
1 cup flour
Salt and pepper
1 teaspoon garlic powder or granulated garlic
1 teaspoon Old Bay Seasoning
2 large eggs
1 teaspoon Tabasco sauce
Juice of 1 lemon
4 fillets sustainable white fish, such as sole or tilapia
2-3 tablespoons butter, to sauté fish and butter griddled rolls, divided
4 brioche rolls, split and griddle-toasted

Preparation:

For the slaw, combine the dressing ingredients together and toss with lettuce or cabbage. Chill until ready to serve.

Heat the oil over medium to medium-high heat in a large skillet. Season the flour with salt, pepper, garlic and Old Bay. Beat the eggs with Tabasco and lemon juice.

Melt 2 tablespoons butter into the oil. When it foams, swirl it around the pan. Coat the fish in the flour, then the eggs, then add to the pan, two at a time. Sauté the fish until golden, 2-3 minutes on each side.

Lightly butter and griddle the rolls.

Serve the fish on rolls with a little slaw on top and salt-and-vinegar chips alongside.

  

Griddled Mushrooms and Onions

September 21, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Ingredients:
1/3 cup canola oil
½ pound cremini mushrooms, cleaned and coarsely chopped
½ pound oyster mushrooms, cleaned and coarsely chopped
2 large shiitake mushrooms, cleaned, stems removed and coarsely chopped
Kosher salt and freshly ground black pepper
1 lb fresh mixed (white and red) pearl onions, peeled (or frozen, thawed)..If you can’t find red pearl onions, just use all white
½ cup balsamic vinegar
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped chives

Directions:
1. Heat half of the oil in large saute pan over high heat until the oil begins to shimmer. Add half of the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes, season with salt and pepper. Remove to a large plate. Repeat with the remaining oil and mushrooms.
2. Blanch the onions in boiling salted water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. If you are using frozen pearl onions, defrost and drain them before the next step.
3. Heat a griddle over medium heat or a large nonstick saute pan over medium heat. Add a few tablespoons of oil and add the onions, salt and pepper, cook until lightly golden brown and soft, about 5 minutes. Add the mushrooms and toss to combine and cook until mushrooms are warmed through. Add the vinegar and butter cook until slightly thickened, about 2 minutes. Add the chives and transfer to a platter. Serve hot or at room temperature.

  

Grilled Flank Steak with Cebollitas (grilled green onions)

September 9, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Meat, Skill Level: Easy

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Ingredients:
1 1/2 pounds flank steak
1/2 cup olive oil
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro leaves and stem
1 teaspoon salt, plus kosher salt, for seasoning
1 teaspoon ground black pepper
2 bunches green onions, plus 1/2 cup chopped
Extra-virgin olive oil, for drizzling
Cilantro sprigs, for garnish
Lime wedges, for serving

Directions:
Combine flank steak, 3 tablespoons of olive oil, garlic, 2 tablespoons lime juice, cilantro, salt, pepper, and 1/4 cup chopped green onions in a large zip-top plastic bag. Allow steak to marinate at room temperature for 45 minutes, turning occasionally. Alternatively, marinate in the refrigerator overnight.
Preheat grill to medium-high.
Remove steak from marinade bag and remove as much of the marinade as possible. Discard remaining marinade. Place the steak on the preheated grill and cook steak for 2 1/2 minutes, then rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes. Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes. Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent.
Meanwhile, trim the root ends of the green onions and toss with the remaining tablespoon of olive oil and salt, to season. Place the green onions on the grill and cook for 1 1/2 to 2 minutes, (depending on the size of the onions), or until softened and slightly charred. Remove the onions from the grill and toss with the remaining 2 tablespoons of lime juice. Slice the steak against the grain as thinly as possible and divide evenly between 4 plates. Drizzle with extra-virgin olive oil. Top each steak with several grilled onions. Garnish each plate with fresh cilantro sprigs and a lime wedge.

  

Baby Back Ribs with Community BBQ Sauce

September 7, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Meat, Skill Level: Moderate

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Ingredients:
4 – 2 1/4 pound slabs baby back ribs
3 tablespoons Emeril’s Essence Creole Seasoning
1/2 cup unsalted butter
2 cups finely diced yellow onions
2 jalapenos, stemmed, seeded and minced
1 tablespoon minced garlic
4 cups brewed Community Coffee
2 cups ketchup
1/2 cup light brown sugar
1/2 cup molasses
1/4 chipotles in adobo
1 tablespoon minced garlic
2 teaspoons red chili flakes

Directions:
Preheat the oven to 325 degrees F.
Season the ribs with 2 tablespoons of creole seasoning. Wrap the ribs in parchment paper and then in aluminum foil and place on a rack on a sheet pan. Roast the ribs until tender about 2 1/2 to 3 hours. Set the ribs aside to cool.
In a large sauce pan over medium heat, melt the butter. Once hot and bubbling add the onion, jalapenos and garlic and cook until the vegetables are soft, about 10 minutes.
Add the coffee to the pan and cook until the liquid has reduced by half.
Add the remaining ingredients and stir well to combine. Continue to cook for another 30 minutes. Remove the sauce from the heat and set aside.
Preheat the grill on high heat.
Generously brush the ribs with the barbecue sauce and transfer the ribs to the grill. Cook the ribs for 3 minutes per side. Transfer the ribs from the grill to a platter and serve with the sauce.