Posts Tagged ‘grilling’

I love the flavors in Thai food…but I don’t enjoy extreme heat and my wife needs to avoid garlic and gluten. So this is my more balanced version of a Thai grilled chicken dish that is a real tasty change of pace from the standard grilled chicken at cookouts. This recipe also works in the oven.

thai chicken LTL

 

 

 

 

3 lbs. pastured or organic chicken pieces (I used drumsticks for this recipe)
2/3 cup soy sauce (I use La Choy soy sauce to keep things gluten-free)
1/2 cup fresh cilantro
2 tablespoons canola or peanut oil
2 garlic cloves, roughly chopped
1/2 teaspoon white pepper
1/2 cup sugar
1/4 cup white vinegar
1 teaspoon red pepper flakes or crushed dried chiles
1 teaspoon salt

For the marinade, combine the soy sauce, cilantro, canola oil, granulated garlic and white pepper in a food processor and let it run. Place the chicken pieces in a Ziploc bag and pour half of the marinade in. Save the other half for basting later. Seal the bag and let the chicken marinate in the fridge overnight, or at room temperature for a few hours, squishing the bag around so that all the chicken gets marinated.

For the sauce, combine the sugar, white vinegar, pepper flakes and salt in a saucepan. Bring it to a boil and make sure the sugar dissolves. Remove it from the heat and let it cool to room temperature.

After marinating overnight, discard the used marinade in the Ziploc bag. Place chicken pieces over a hot hardwood fire or bake them in an oven at 350, basting them with the leftover marinade until fully cooked. If the coal fire gets too hot, move the chicken to a cooler part of the grill to prevent burning. If using the oven, switch to the broiler at the end to give the chicken a nice char.

Serve the chicken with the sweet pepper sauce drizzled on top.

Many people are turned off by lamb because somewhere in their past, they had a horribly cooked piece of meat that ruined it for the rest of their lives. I’m here to tell you: don’t be sheepish! Try lamb again!

If you think lamb is too “gamey,” buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, American lamb is larger and grain finished, which means a milder flavor.

I prefer 100% grass-fed lamb. You can find it from the US, but most of it comes from New Zealand. Having been to the country, I can tell you that the quality is unmatched and the grasslands in New Zealand are the most beautiful I’ve ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called “lamb.” No such labeling is required in the United States.

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. A good marinade will get rid of any of those flavors you don’t want. Here’s an easy recipe that I served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

lamb LTL

 

 

½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper
2 lbs. lamb chops

Place the lamb chops in a plastic bag. Combine all the ingredients for the marinade and pour it over lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. Place it in refrigerator for a few hours…overnight is better.

Next day, pre-heat your barbecue grill. While your grill’s warming up, remove the plastic bag from the fridge and let the lamb come to room temperature.

Grill the lamb chops until they’re done, which means cooked no more than medium. Don’t cook it to death!

If you can’t get to a grill, pre-heat your oven to 350. Heat an oven-proof pan on the stove top with a little oil. Carefully place the lamb chops in the pan and sear on all sides. Then place it in a 350-degree oven to cook all the way through.

 

 

 

 

 

 

Who says you have to cook a burger on the grill for Memorial Day? This is one of my favorite ways to enjoy clams…and without the clam knife! I always use hardwood charcoal.

Although I live on the opposite side of Rhode Island, I love visiting my friends at American Mussel Harvesters in North Kingstown. The quality of their seafood is second to none, which is why they supply so many area restaurants with their products. They feature “restaurant ready” mussels, meaning they’ve been cleaned and de-bearded. And their “restaurant-ready” clams mean they’ve been purged to perfection! (www.americanmussel.com) They ship, too.

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A couple of dozen (or more) little neck clams, washed and purged
1 stick (8 oz.) of unsalted butter
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon minced garlic
1/2 teaspoon sea salt

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The clams should be stored cold and dry until ready to use…not in water, not on ice. Place the clams in a bowl and cover with a wet dish towel in the fridge.

Because my clams have already been purged, I don’t have to do it at home. But here’s what to do if they haven’t been purged: Fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Add the clams to this bowl and let them purge in this liquid for at least an hour. They will suck up the corn meal and spit out sand and grit. After an hour, pour off the water/salt/meal/grit mix, and thoroughly wash the clams.

Start your hardwood charcoal grill and divide it in half: coals on one side, no coals on the other.

While the coals are heating up, grab a disposable aluminum foil tray and place it on a burner on your stove over medium heat. Add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir to combine. Once the butter has melted and everything has blended, bring the tray over to the charcoal grill and place on the side of the grill without coals. It will stay warm.

Once the coals are hot, just place the clams directly on the grill. (Use tongs, unless you want to remove all of your knuckle hair.) They’re done as soon as they open, but you can cook them as long as you like, from raw to more thoroughly cooked. As each one reaches its desired doneness, place it carefully in the aluminum tray, making sure you don’t lose any of that precious liquid inside the clam shell. Give it a swish in the butter and herb mix.

When all the clams have been cooked and are in the tray, serve them with that herby butter sauce on top of pasta…or simply eat them with a fresh baguette. A glass of great white wine is a must.

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If I’m at a steakhouse and craving beef, I’ll usually order a cut like porterhouse or ribeye…great cuts of meat that require nothing more than a little salt and pepper, and a skillful grillmaster. The prep on that slab of meat before it even hits the grill has already been done: carving, dry-aging, trimming.

At home, we eat only humanely raised grass-fed beef. It’s expensive, so we buy the cuts that cost less, but require a bit of TLC before cooking. A cut like beef flap, which comes from the bottom sirloin butt (the back of the animal), looks similar to a skirt steak, a hanger steak, or a flank steak because of its thinness, but each comes from a different part of the animal.

Though the beef flap is somewhat thin, I will often slice it lengthwise into two thinner pieces, because the meat’s thickness often varies, which can give you uneven cooking. I like to cook it hot and fast on a hardwood fire grill, but still keep it medium-rare. If the weather is really unforgiving, searing the beef in a cast iron skillet and finishing it in the oven works well, too.

Marinades are the key to tenderizing and flavoring tougher or cheaper cuts of meat. What you put in your marinade really depends on what flavors you like.

The recipes below are for 3 to 5 lbs. of beef. I always make more, because leftover marinated grilled beef makes an awesome steak and egg breakfast!

A cold winter's night is no excuse not to grill!

A cold winter’s night is no excuse not to grill!

 

The instructions with all of these marinades is basically the same: combine all the ingredients in a bowl. Cut the beef flap (or whatever cut you’re using) to a manageable size so that it fits a gallon-sized Ziploc bag easily. (Smaller, thinner pieces will also absorb the marinade better.) Place the beef in the bag, and then pour the marinade into the bag. Squeeze the excess air out and seal the bag. Gently squish the bag around so that the marinade makes contact with all the meat. Place the bag in a bowl in the fridge overnight, squishing the bag every few hours to make sure the marinade penetrates the meat. The bowl will prevent any accidents from happening in your fridge in case the bag leaks. The next day, remove the bag from the fridge and let it come to room temperature before grilling the meat. Discard the leftover marinade.

ALZ MARINADE #355
1/4 cup olive oil
1 lemon, zest and juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I use La Choy gluten-free soy sauce)
1 teaspoon garlic salt
1 teaspoon Dijon mustard

Combine the ingredients. Marinate the meat. Grill.

 

Marinating beef flap.

Marinating beef flap.

 

On the North Fork of Long Island, in the middle of wine country, there’s a restaurant that’s been around for a long time: a sort of hole-in-the-wall place you might not think twice about visiting, unless you hear that they’ve got a special secret marinade for their beef. The place is called The Elbow Room (I think they’ve expanded to a second or third location by now), and though I wasn’t impressed by the quality of their beef, I was impressed with its flavor. Here, with the help of friends, is what we think comes as close to that marinade as we can get. Gravymaster is a product you can find in any supermarket, usually in the gravy section. This marinade also works well with beef tips or a London broil.

 

ingredients

1 cup soy sauce (I use La Choy gluten-free soy sauce)
1/4 cup Gravymaster (may not be gluten-free)
2 large Vidalia onions
2 cloves of garlic
2 teaspoons celery seed
1/2 teaspoon black pepper

Combine the onions and garlic in a large food processor and purée. Add the remaining ingredients and run the processor until it’s smooth and sort of resembles root beer (below.)

marinade

 

Marinate the meat overnight. Grill. Awesome with beef sirloin tips (below.)

 

beef-tips

 

This incredibly simple marinade falls into the “Italian” category. You could almost use it as an Italian dressing on salads, but it works really well as a marinade for beef.

1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons Kosher salt
1 teaspoon pepper

The balsamic vinegar I use is not the expensive aged stuff that costs a fortune. It’s the $9-a-bottle stuff you can find in any supermarket. Simply combine the ingredients. Marinate the meat. Grill.

 

 

 

 

 

I rarely order beef at a restaurant, because I can usually make a better steak at home. For one thing, I use humanely raised grass-fed beef, something few restaurants offer. And I can cook it for less than a third of the price of a steakhouse. Granted, most steakhouses dry-age their beef, a time-consuming process of taking slabs of beef and keeping them in a fridge for weeks until a certain amount of moisture is sucked out of the meat, intensifying the flavor. I can do that at home in my fridge, but it takes a lot of time and effort.

There is one steak that I couldn’t match for the longest time, and that was the Capital Grille’s bone-in Kona crusted dry-aged NY strip. I would have dreams about that steak! It was time to find a way to make something that would satisfy my craving for that amazing steak at home.

Looking at a variety of coffee rub recipes on-line, I started the slow and steady process of combining ingredients in just the right proportions, tasting as I went. What I came up with really accentuated the flavor of the beef I was cooking, better than I had imagined!

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3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Combine the ingredients, mixing well, and keep them in a tightly sealed container at room temperature.

When using, sprinkle liberally on both sides of the steak before cooking. I find a steak that’s cooked in a cast iron pan to be perfectly acceptable, but nothing beats the grill!

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I’ve never been a huge fan of deep-fried turkey. Many years ago, when I lived in the South, my friends went through the trouble of buying and setting up all the special frying equipment, and the turkey did taste pretty good. But it wasn’t exceptional, and it didn’t justify the expense or the clean-up afterwards. For me, nothing beats the delicious smokiness of a grill-roasted turkey.

I get great results by cooking my turkey in my Weber grill. The standard Weber allows you to cook up to a 15 lb. bird–big enough for my purposes–and it comes out crispy, smokey and delicious. If you’re afraid to try this for the first time at Thanksgiving, wait a few months and buy a turkey when you have the craving and try it out.

The charcoal chimney with hot coals awaits.

Although I’ve stopped using charcoal briquettes a long time ago, and now strictly use natural hardwood charcoal, this recipe works best with standard Kingsford briquettes. The idea is for the coals to cook slowly and evenly. Never use lighter fluid…always start the fire with a few pieces of crumbled newspaper under a charcoal chimney.

Needed:

Weber grill, with the dome top
Kingsford charcoal briquettes (do not use Match Lite or other pre-soaked briquettes)
Heavy duty aluminum pan (disposable)

Ingredients:

Whole turkey, up to 15 lbs., thawed and previously brined (see my blog about brining a turkey)
Olive oil (to rub on turkey)
2 yellow onions, chopped
4 stalks of celery, chopped
½ lb. (2 sticks) of unsalted butter, melted
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon pepper
Spreading the coals away from the center of the grill.

If you want stuffing, make it separately and cook it separately.

Light 8 to 10 lbs. of charcoal in the grill…depending on the size of the turkey and how cold it is outside.

Remove the giblets from the turkey. Place the bird in the aluminum pan.

In a small bowl, mix the granulated garlic, onion powder, salt and pepper Add any other seasonings you like.

Coarsely chop the onions and celery. Place them in a another bowl. Mix them with the melted butter and 1/3 of the salt/pepper/garlic powder mixture. Place a small handful of this “stuffing” mixture in the neck cavity of the turkey. Place the rest in the body cavity (where the stuffing would usually go.) You can fasten the bird with turkey skewers if you like. This “stuffing” is strictly to flavor the turkey…you don’t eat it!

The rubbed, stuffed and seasoned bird.

Rub the outside of the entire turkey with the olive oil and sprinkle the rest of the garlic/onion/salt/pepper mixture on the outside of the bird. Make sure you get the bird on the bottom as well.

When the coals in the grill have ashed over, spread them to the outside edges of the Weber equally. Put the cooking grill rack in place. Place the aluminum pan with the turkey in the center of the grill, keeping it away from the direct heat of the coals. If you’re using a meat thermometer (recommended), insert the probe into the thickest part of the breast, being careful not to hit the bone. Place the lid on the grill. (You may need to bend your pan a bit.) Open the vents on the bottom of the Weber as well as the lid. It’s important to get air circulating!

My meat thermometer calls me from as far as 100 feet away when the turkey reaches the optimum temperature that I pre-set. Time for a drink!

No basting is necessary.

Now here’s the tough part: DO NOT OPEN THE GRILL TO CHECK ON THE TURKEY! (If you must look, shine a flashlight into the vent holes on the lid to take a peek at the pop-up timer, if there is one.) The whole point is to keep the heat inside the kettle. You’ll know your turkey is done when no more smoke or heat rises from the grill, and the turkey inside stops making sizzling noises.

Remove the turkey and let it rest at least 20 minutes before carving.

Beautifully grilled, cooked to 180 degrees in less than 2 hours!

Beef sirloin tips are a bit fatty, which makes them perfect for grill because they don’t dry out, even if you leave them on a little too long. But they can be chewy, so marinating them overnight before grilling tenderizes them and gives them great flavor.

There always seems to be 2 choices when it comes to beef tips at the supermarket: the nice, clean tips that cost a lot, and the fattier, gristlier ones that come cheap. I’ve bought both, figuring I’d still save money with the cheap ones if I cleaned them up myself. Generally speaking, after cleaning up the cheap cuts of meat and tossing all the fat and gristle in the trash, I’ve found that it winds up costing about the same. So now I go for the nicest sirloin tips I can find.

I’ve made many marinades in my day, but I’ve never used the “secret ingredient” that I used this time around. I make my own Lithuanian honey liqueur called Krupnikas (I’ll write more about it in a future blog), and the combination of honey and secret spices really added to the marinade. Unless you make your own Krupnikas, you’re SOL, so I recommend honey and a little bourbon.

Gochujang is a Korean hot sauce. Feel free to substitute with your favorite.

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2 lbs. beef sirloin tips, cut into 1 1/2″ cubes
2 tablespoons La Choy Stir Fry Teriyaki sauce and marinade
2 tablespoons honey
1 tablespoon bourbon
2 teaspoons peanut oil
1 teaspoon lite soy sauce
1/2 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
1/4 teaspoon gochujang

 

Trim off the excess fat and gristle, as well as all the silver skin off the beef, then cut into 1 1/2″ pieces. Place them in a large Ziploc bag, sitting inside a bowl. (The bowl will keep the marinade from spilling into your fridge if the bag leaks.)

In a separate bowl, combine all the other ingredients and whisk to combine thoroughly. Pour this marinade over the beef in the bag, making sure every bit of the marinade makes contact with the meat. Seal the bag tightly, squeezing all the air out of it, and place it in the fridge overnight. Be sure to squish the bag every once in a while to make sure the marinade penetrates all parts of the beef.

The next day, light a hot grill and cook the beef tips to desired doneness. If you’re cooking indoors, heat some pork lard in a large cast iron skillet, and sear the beef tips on all sides until done.

Let the beef rest before digging in!

 

 

 

 

Yesterday was National Cheeseburger Day!

My inside-out burger is not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

Instead of dealing with a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently inside the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I cook these on the grill, but the cast-iron skillet method, described below, works really well,  too.

I make 2 lbs. of burgers at a time, using humanely-raised local grass-fed beef, from my friends at Simmons Organic Farm in Middletown, RI.  Support your local farmers when you can!

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2 lbs. ground grass-fed beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties or larger. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

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Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

Instead of dealing with a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently inside the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I cook these on the grill, but the cast-iron skillet method, described below, works really well,  too.

I make 2 lbs. of burgers at a time, using humanely-raised local grass-fed beef, from my friends at Simmons Organic Farm in Middletown, RI.  Support your local farmers when you can!

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2 lbs. ground grass-fed beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties or larger. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

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Beef flap or flap steak is a cut from the lower sirloin. It’s a long, thin cut that resembles skirt steak or hanger steak, though they come from a different part of the animal.

You can stuff and roll a beef flap, as I did in a previous blog, but it’s really hard to beat the flavor of a slab of beef that was simply marinated and thrown on the grill.

Though the beef flap is a relatively thin piece of meat, I carefully butterfly it by slicing it lengthwise with a sharp knife, to get 2 thinner pieces that really absorb the marinade.

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1 lb. (or more!) beef flap steak, sliced lengthwise
2 tablespoons balsamic vinegar (red wine vinegar works just as well)
4 tablespoons extra virgin olive oil
1 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
salt and pepper

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To make the marinade, combine everything but the beef in a bowl and whisk to mix thoroughly. Place the beef in a large Ziploc bag and add the marinade. Squeeze the bag so that the marinade reaches every part of the beef. Squeeze the air out of the bag, zip it tightly, and place it in a bowl (in case of accidental spillage) in the fridge. Let it marinate overnight, squeezing the bag every few hours to let the marinade do its job. Remove the bag from the fridge about an hour before grilling so the meat comes to room temperature.

Light a hardwood fire. When the coals are really hot, place the steak on the grill and sear each side. Then flip to sear the other side. Flip again to get those fancy diamond marks on the beef. Then flip again.

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The meat has little fat, so it should be nicely seared on the outside, but still medium-rare on the inside. Let it rest before slicing. When slicing, cut the beef on an angle against the grain.