Posts tagged ‘Grilling’

June 30, 2013

Cedar Plank Salmon

Looking for an easy way to update your salmon recipe? Cooking on a salmon plank on the grill adds a whole new dimension. You end up with a slightly smoky flavor with a nearly candied finish. This is a great way to fancy things up a bit with very little work. BF brought this idea home one night and it was a huge hit!

Soak the cedar plank in water for 1-3 hours. (I will admit we cut it close at about 30 minutes and it should have been a bit longer, but we were hungry!) Season 1-1 ½ Pounds Salmon Filets with salt and pepper. Preheat grill. Remove the planks from water and place on the grill until hot. Brush smooth side of boards with olive oil. Place fillets on the smooth surface part of the plank. Brush teriyaki sauce (we like Soy Vey) over salmon. Cook over a medium to high flame for approximately 10 minutes or until done.

Serve with a great salad of CSA mixed greens and strawberries tossed in olive oil and balsamic vinegar and finished with salt and pepper for a healthy meal!

Kelly

June 12, 2013

Summer Mixed Grill

One of the things that has always been a staple in our house is the mixed grill. As a kid, I remember my mom shopping on Sunday for the week and picking up veggies, fish, chicken and steak to cook that night. We always ate the fish the first night and set the chicken and steak aside for later in the week. The brilliance of this is that you can use the meat for anything! It could be as is with some veggies, or reworked into something like tacos, or pasta. It makes things so easy for planning and you can save yourself time on work nights. This is also a great thing to do for a group or a party as we did here. Throw in the veggies from the CSA box, and you are good to go. Everyone gets what they like and there are always leftovers! Buy whatever is fresh or on sale and throw it all together on the grill; the perfect summer dinner solution!

Kelly


Mixed Grill

CSA Salad: Fresh lettuce, arugula, herbs, diced tomatoes and radishes, tossed with balsamic vinegar, olive oil, salt and pepper.

Tuna steaks marinated in Soy Vey Teriyaki grilled to medium.

Chicken legs grilled and basted with Grumpy’s BBQ sauce.

Teriyaki and pineapple sausage from Whole Foods…super delish!

Baby CSA artichokes steamed and drizzled with olive oil, pink flake salt and freshly cracked pepper.

CSA root veggies sautéed with onions in butter, then sherry vinegar to deglaze.

 

YUMMY!

 

P.S. Up next is our CSA dessert: Strawberry Rhubarb Pie!

October 20, 2011

Lemon Herb Chicken

There are few things I love more than lemon on chicken. The acid just imparts great flavor and tenderness to something that can end up bland. There are a lot of ways to make lemony chicken; remember Chicken Piccata? Sometimes when it comes to chicken, I just want something easy to throw together that I can reuse for various meals throughout the week. One day I had some leftover salad dressing that I used as a marinade with some fresh herbs; it was surprisingly good and I decided to recreate it with the addition of some wine. This is seriously so easy and you can have it ready very quickly. Just a quick bath in the marinade and throw it on the grill, not to mention it is really healthy. This is a staple that I will be keeping around!

P.S. We have been buying the “thin sliced” chicken breasts because they are closer to a regular serving size than most of the chicken breasts you see in the market now. Organic seems to be better as well. You do have to be careful not to overcook the thin ones because they dry out. Just 2-3 minutes per side is good.

Kelly

Lemon Herb Chicken

1 Package Thin Sliced Chicken Breasts

Juice of 2 Lemons

¼ Cup White Wine

¼ Cup Olive Oil

½ T Dijon Mustard

2 Cloves Garlic, peeled and crushed

Handful of Fresh Herbs, roughly chopped (anything available that you like ie- rosemary, thyme, sage, parsley)

Salt & Pepper

1 T Butter

Add the lemon juice, wine and mustard to a bowl large enough to accommodate the chicken.

Pour the olive oil in a steady stream whisking continuously to emulsify.

Add the garlic, herbs, salt, and pepper; stir to combine. Add the chicken and marinate for 20 minutes to an hour.

Heat the grill to high heat while the chicken marinates. Cook about 2-3 minutes per side.

You can serve as is or take the leftover marinade and add it to a pan straining out any big pieces of garlic or herbs (adding a ¼ to ½ cup more wine if you need more volume) and bring to a boil.

Add butter and whisk until reduced and the sauce coats the back of a spoon. Season with salt, black pepper and crushed red pepper.

Top the chicken with the sauce and serve.

August 20, 2011

Grilled Pizza

Pizza is one of those foods that everyone loves. You can top it with anything you like and let your imagination run wild, but again, it is just too hot to cook with a 500 degree oven during the summer! But sometimes you get a hankering for good pizza. We have become bona fide pizza snobs. This has been something we have worked on for a long time and have pretty much perfected our pizza technique, but everything changes when you take it outdoors. Grilled pizza has its benefits, starting with keeping your kitchen cool, but you also get that lovely charred flavor that you just can’t get in the oven. And if you have some dough hanging out in the freezer, it saves on the mess! There are several ways that you can go about grilling pizza. You can use a gas or charcoal grill, but the real key is having different heat zones. By giving yourself the flexibility of having different temperatures to work with, you can better control the final product. If you are using charcoal, you can mound it up on one side of the grill. You could also multi-task by using both a charcoal and a gas grill. Start on the higher heat of the charcoal and then move to a low gas grill to melt the cheese and cook the toppings. We are still working on perfecting this technique, but we have had success with both methods. This time we let our multi-tasking get the better of us (by cooking Beer Can Chicken on the gas grill at the same time) and didn’t end up with a cool enough part of the grill for melting. The next day, I was feeling a bit impatient and just fired up the gas grill and probably could have let it go a little longer. Alas, practice makes perfect! Oh, one other tip: try to use toppings that are on the lighter side (by weight) so as not to weigh down the dough. Toppings that are already cooked are also a good way to go. I tend to like fresh toppings on our regular pizza, but they get cooked better while in the oven. This technique is absolutely worth a try!

Mary & Kelly

Grilled Pizza Dough

Courtesy of ‘American Pie: My Search for the Perfect Pizza’ by Peter Reinhart

5 c Unbleached All-Purpose Flour

1 T Sugar

2 t Table Salt

1 t Instant Yeast

3 ½ T Olive Oil

1 ¾ c Room Temperature Water

  1. Combine together the flour, sugar, salt, yeast, 1 ½ T olive oil, and the water in the bowl of an electric stand mixer and fit it with the dough hook and mix on low speed for about four minutes, or until the dough forms a coarse ball and clears the sides and bottom of the bowl. Add more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then mix again on medium low speed for an additional 2-4 minutes, or until the dough is smooth, supple and tacky but not sticky. The dough should pass the windowpane test.
  2. Immediately divide the dough into six equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Place each ball inside its own zippered freezer bag. Using the remaining 2 T of olive oil, drizzle 1 t of olive oil over each ball and seal the bags closed. Let the balls sit at room temperature for 30 minutes, then refrigerate the balls for at least 3 hours or preferably overnight.
  3. Remove the dough balls from the refrigerator two hours before you plan to roll them out to take off the chill and to relax the gluten. At this point you can place any balls you don’t plan to use back in the refrigerator for up to three days or freeze for up to three months.

**This is only the machine version of the recipe, if you want the full version with manual instructions, buy the (Awesome) book! In fact, if you plan to make homemade pizza, it is a must read. The following is our own technique for grilling pizza, again if you want more detailed instructions, the book is an amazing resource.

Grilled Pizza

Heat your grill (or grills) for about 30 minutes allowing for a hot and a cool side.

Lay out all of your toppings and dough close at hand.

Oil the grill well (we use an onion cut in half, speared with a BBQ fork and dipped in vegetable oil).

Stretch your dough to the desired size and shape and gently place on the hot part of the grill.

Allow too cook until you see bubbles and you have good color on the bottom, about 2 minutes.

Flip the dough onto the cool side and top with desired toppings, being careful not to overload the dough.

Close the grill and allow to cook another 2-4 minutes depending on the heat of your grill. Once the cheese is melted, check the bottom of the pizza and return to the hot side to crisp if necessary. Allow to rest a few minutes. Cut and serve immediately.

August 6, 2011

Grilled Chicken Salad with Chipotle Vinaigrette

You will probably see a theme in our food habits in the later part of summer: anything grilled. We grill chicken every week and keep it around to be used in other recipes. It is a great way to keep the kitchen cool and the cooking times down. This recipe was inspired by the ladies at Big Girls Small Kitchen. I was running out of ideas of things to make (not to mention I had limited resources to work with) when I came across their Barley Salad post. Of course, I had no barley, but I did have chipotle and salad stuff; success! This turned out great and I used the dressing on a more basic side salad later in the week and it was still awesome. You could even use it as a marinade…something to try later! In this case, we had some grilled chicken already prepared and mixed some of the salad dressing with some Greek yogurt and tossed the chicken in it. If you are grilling the chicken fresh, you can use any marinade you like and just chop it as is. Let me know what you think!!

Kelly

Grilled Chicken Salad with Chipotle Vinaigrette
Adapted from
Big Girls Small Kitchen
Serves 4-6

Dressing Ingredients
1 ½ teaspoons salt
2 tablespoons finely chopped shallot
Juice of 1 lemon
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1-2 teaspoons adobo from a can of chipotles in adobo sauce, plus a little chopped chipotle
2 teaspoons honey
¼ cup olive oil
½ teaspoon ground cumin

Salad Ingredients

2 chicken breasts

4-6 cups washed salad greens

1 tomato, diced
1 zucchini

1 cup corn kernels, cut from the cob or defrosted frozen

3 small carrots, sliced in rounds

½ avocado, diced
¼ cup shredded radishes
¼ cup fresh Basil and Mint leaves

Prepare the chicken breasts with salt and pepper, and some of your favorite marinade (we usually use BBQ or teriyaki sauce). Slice the zucchini and sprinkle with olive oil and salt and pepper. Husk the corn. Grill the corn, chicken and zucchini and set aside to cool while the preparing the salad. The corn will take the longest, followed by the chicken and the zucchini will go quickly. When the corn is cool enough, cut the kernels off the cob of 2 ears of corn.

In a bowl, whisk together the shallot, lemon juice, vinegar, mustard, honey, and adobo. Drizzle in the olive oil, whisking as you go, until the dressing is emulsified. Stir in the cumin and remaining 1 teaspoon of salt.

Combine the salad greens, zucchini, corn, tomato, avocado, radishes, and herbs in a salad bowl and toss with the dressing to combine (you may have some leftover).

Chop the chicken and top each salad with a good amount.

July 12, 2011

Grilled Tuna with Mango Salsa

Fish is full of all kinds of great nutrients and healthy fats, but sometimes it can be hard to find an interesting way to prepare and serve it. We tend to shop the sales for fish at Whole Foods, whatever seems fresh and is reasonable. This week, tuna steaks were on sale. We used Soy Vay teriyaki sauce to marinate the fish and then grilled it (4-6 minutes per side depending on the thickness and how you like it.) This salsa is a perfect accompaniment to fish. It adds a touch of sweetness and a huge amount of flavor. I think it is just the right amount of heat, but you can adjust the spices to your taste. Ali added lots of things that we just keep around our house and it came out perfect! Enjoy!!

Ali & Kelly

Ali and Kelly’s Mango Salsa

2 Ripe Mangos

1 ½ Ripe Avocados

2 Tomatoes

1 Serrano Chili

1 Green Onion

2 t Pickled Jalapeno Juice

2 t Vinegar

1 t Lime Juice

½ – 1 t Red Chili Flakes

Salt & Pepper

Cube the mango and avocado and add to a bowl. Finely chop the tomatoes, green onion, the chili (including the seeds) and add to the bowl. Gently combine all the ingredients and season to taste with salt and pepper. Can be made a day or two ahead and stored in an airtight container in the refrigerator.

July 5, 2011

Americana Steak

How did you spend America’s birthday? We spent the weekend entertaining our wonderful family who came to town. Our tour included lots of Colorado highlights and classic American activities including golf, baseball, and BBQ. We kicked off the weekend with this fabulous steak that has quickly become a favorite to make for guests. This mustard marinade makes the steak tender and gives it a fabulous flavor while the accompaniments round out the dish. Bonus, you can make the marinade and sauces ahead and leave the steak to soak in the fridge all day. I know it looks like a lot of ingredients, but most are pantry items that you will have around. Trust me, this never fails to impress!

We hope you had a HAPPY 4th!

Kelly

Mustard Steak with Watercress Sauce

Courtesy of the ‘Mustards Grill Napa Valley Cookbook

3 ½ pounds steak (ie- hanger or New York strip)

Marinade:

5 cloves garlic, minced

2 t peeled and minced fresh ginger

¼ c soy sauce

1 T yellow, black, or brown mustard seeds, lightly toasted

2 T Dijon mustard

2 T coarse-grain mustard

¼ c extra virgin olive oil

¼ c sherry vinegar

1 t freshly ground black pepper

½ t salt

Watercress Sauce:

½ c mayonnaise

¼ c sour cream

1 t chopped shallots

2 cloves garlic

½ bunch watercress, coarse stems removed

1 ½ t Dijon mustard

1 t freshly squeezed lemon juice

Pinch of salt

Pinch of freshly ground black pepper

Trim any surface fat, and tenderize your steak. Cut into equal size steaks. To make the marinade, combine all the ingredients and mix well. Place the steaks in a nonreactive dish, pour the marinade over them, cover, and marinade in the refrigerator for at least 3 hours and up to 12 hours maximum. If you marinate the longer than 12 hours, the marinade macerates (slightly cooks) the meat enough that it will no longer cook up rare.

To make the sauce, combine all the ingredients in a food processer or blender and whirl until bright green and pureed to a desired consistency. Cover and refrigerate until you are ready to serve.

Grill the steaks over medium-hot fire for 3-5 minutes, rotating them a quarter turn to make nice crosshatch grill marks when the meat moves freely and no longer sticks to the grill. Flip the steaks and cook for another 3-5 minutes, again rotating the steaks to make nice grill marks. Let steaks rest for five minutes before serving.

You can either serve whole steaks, or do as we do and slice the steak. Serve with the sauce and our trusty onion jam.

We also served succotash…look out for that later this week!

June 2, 2011

Burgers and Buns

In preparation for the holiday weekend, Friday at lunch I pulled together some hamburger bun dough. I know this seems insane, since I work full time. If I didn’t have a KitchenAid, I wouldn’t do it. It only took about 15 minutes to do.

Instead of letting it rise, punching down, etc. I put the dough in the fridge to be dealt with later.

The buns are from Peter Reinhart’s book “The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.” I chose version 2 only because I didn’t have any whole milk in the house but I had some buttermilk. I think I would like to try the recipe with whole milk because I thought these came out a little crumbly, but I live at altitude. But, it’s totally worth making these even if it is the only bread you make.

Mary

Homemade Hamburger Buns

4 ¼ c. unbleached bread flour

1 ½ tsp. salt

3T sugar

2 tsp. instant yeast

1 large egg, slightly beaten at room temperature

¼ c Butter, margarine or shortening at room temp.

1 ½ buttermilk or whole milk at room temperature

1 egg wisked with 1tsp water until frothy, for egg wash

Sesame or poppy seeds for garnish

  1. Mix together flour, sugar, salt and yeast in the electric mixer. Pour in the egg, butter and 1 ½ cups plus 1T water. Mix on low speed with the paddle attachment till all flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.

  2. Mix on med. Speed with the dough hook adding more flour if necessary to create a dough that is soft, supple and tacky but not sticky. Continue mixing for 6-8 minutes. The dough should clear the sides of the bowl, but stick slightly to the bottom. Dough should pass the windowpane test and register 80°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat with oil. Cover the bowl with plastic wrap.
  3. Ferment at room temperature for 1 ½ or 2 hours or until double in bulk (the length of time will depend on the room temperature).

  4. Remove the fermented dough, turn onto a floured board and divide into 12-3 oz. pieces. Shape pieces into tight rounds. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to rest about 20 minutes.

  5. Line 2 sheet pans with baking parchment or a Silpat. Gently press down on the rolls to form desired shape. Transfer to the sheet pans.

  6. Mist tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60-90 minutes or until it nearly doubles in size.
  7. Preheat oven to 400°F. Brush the buns with the egg wash and garnish with poppy or sesame seeds if desired.

  8. Bake the buns for approximately 15 minutes, or until golden brown and register just above 180°F in the center.

  9. Buns should cool for about 15 minutes before serving.

Gourmet Burgers

Burgers are one of those things that you can make into whatever you want. There are endless combinations and ideas for what you can make them out of, stuff them with, or top them with. Take these as options as suggestions, but make them your own. Be as creative as you can!

Serves 6

2 ¼ Lb. Ground Beef

Salt & Pepper

Lettuce

Tomato

Shredded Parmesan Cheese for Frico

Blue Cheese

Onion Jam

Mustard

Ketchup

Homemade BBQ Sauce (Stay Tuned…)

Divide the meat into 6 oz. portions. Shape into balls then press into hamburgers gently trying not to compact the meat too tightly. Make a slight indentation with your thumb in the middle of each patty (one side only). If possible, let rest in the refrigerator for at least an hour. Season the patties with coarse salt and pepper. Grill over high heat for 4-5 minutes, flip and cook on the other side for 3-4 minutes. Remove from grill and let sit covered for 5 minutes before serving. Top with any combination of ingredients that suits your fancy! Some suggestions: BBQ with Blue Cheese or Onion Jam with Frico. What are your favorites?

To make Frico, heat a nonstick pan over medium heat. Add ¼ c. of cheese to the center of the pan. Let cook until the cheese firms up enough to flip it over. Take a spatula and gently flip the frico, let crisp on the other side. Remove from pan and let cool on a Silpat or parchment. The frico will be pliable when warm and you can place it over a bowl or cup to shape it for other uses. For burgers, just let cool into a disc to be placed on top.

Burger with frico and onion jam…yum!

Do your life to spice up your burger or do you prefer something more traditional? Tell me about your favorites!!

Kelly

May 30, 2011

Memorial Day Burger Bash

Memorial Day seems to kick off the BBQ season. We grill, not so much BBQ, though I’m thinking about getting a smoker. Here in Boulder, we have a hugely athletic community and our Memorial Day tradition is the Bolder Boulder. My husband, Jack (mowing the lawn above), runs with a group of disabled athletes called Beyond Limits. We like to celebrate both the season and all the men and women who have fought for country and paid the ultimate sacrifice. We never miss the Memorial Day Concert that airs every year on PBS from the steps of the Capitol. We stumbled upon it one year in D.C. and sat through a downpour to watch John Denver perform in one of his last performances. It is one of our favorite family memories. Thank you to all of those who serve our wonderful country!

Kicking off the “summer” season can mean a lot of things in Colorado, this year we had highs in the mid-fifties and snow in the mountains, but some years are HOT. We spent the weekend BBQ hopping and shopping for new plants to add to the garden. Check out our menu below. We will have more recipes and progress on the garden coming soon! How did you spend your holiday weekend?

Mary & Kelly

Menu

Burgers

Condiment Bar including Homemade BBQ Sauce

Homemade Hamburger buns

Onion Jam with Habenero

German Potato Salad

Baked Beans

Salad

 

 

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