Category: GRILL

CARAMELIZED GRILLED PINEAPPLE & CARNE ASADA ala CITRUS

These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

CARAMELIZED GRILLED PINEAPPLE Serves: 4-6
Adapted from the Recipe Critic, Alyssa

One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

  • In a shallow baking dish lay the pineapple spears in a single layer pan.
  • Sprinkle lightly with cinnamon.
  • Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
  • Pour over top of the pineapple spears.
  • Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
  • Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.
All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.


CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
  • Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.

HOBO CHICKEN & SMOTHERED BEANS AND CORN

I’ve been making packs like this since girl scouts, but they keep getting a little more flavorful and “elegant” as time goes on. Hubby also wanted smothered beans tonight and what a HAPPY accident that was.  The sauce from the chicken merged with the sauce from the beans and voile’ we entered the mega flavor zone. I will make these two recipes together from now on.

The beauty of the HOBO CHICKEN recipe is that you can mix and match the chicken pieces to each person’s likes and dislikes. You can also do the same with the sauce.  I’m deathly allergic to mustard, but hubby loves it so after I pour half the sauce over mine, I add a tablespoon of Dijon mustard to his sauce and then pour it over his.  I then label the packets well! 😀

HOBO CHICKEN serves 4

4 skinless chicken breasts or 8 skinless chicken thighs or any combination you like
2 large carrots, sliced
2 cans white shoepeg corn
4 green onions, sliced
1 tablespoon sesame seeds
1/3 cup Bragg’s Liquid Aminos
1/2 cup Country Bob’s All Purpose sauce
3 tablespoons Hoisin sauce
2 cloves garlic, minced

  • Cut 4 large (12×18) heavy duty squares of foil.
  • Lightly spray foil with non-stick cooking spray.
  • Place equal portions of corn and carrots in the center of each piece of foil.
  • Top with chicken pieces.
  • Sprinkle with green onions.
  • Sprinkle with sesame seeds, saving a few for garnish at the end.
  • In a small bowl whisk together the liquid aminos, hoisin sauce, garlic, and Country Bob’s sauce.
  • Divide evenly and spoon over chicken.
  • Using the long edges bring up the edges and fold into a large fold.
  • From the opposite side, bring up edges to seal seams loosely so there is enough room for heat circulation.
  • Heat grill to low-medium.
  • Grill covered at 350-400 degrees for 35-40 minutes until chicken is cooked through.
  • Open foil, sprinkle with remaining sesame seeds and serve immediately.

SMOTHERED GREEN BEANS AND CORN

2-15 ounce cans green beans, WELL drained
1 12 ounce can white shoepeg corn, WELL drained
1/2 pound bacon, diced
1/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons Bragg’s Liquid Aminos
3/4 teaspoon garlic powder

  • Preheat oven to 350°.
  • Pour drained green beans and corn in an 8×8 inch pan.
  • In a large skillet, cook bacon until almost done but not too crispy. Drain on paper towels.
  • Sprinkle cooked bacon on top of green beans.
  • Whisk together brown sugar, melted butter, liquid aminos and garlic powder.
  • Pour over green beans.
  • Bake uncovered for 40 minutes.

GREEN ONION TOMATO CHICKEN

GREEN ONION TOMATO CHICKEN – serves 4
4 whole chicken quarters, bone in and skin on are best
1 cup chopped green onions (1 LARGE bunch green onions)
2 cloves garlic, sliced
1/4 cup apple cider vinegar
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 pint grape tomatoes, halved
1/4 cup small torn FRESH Flat Leaf Parsley

  • Generously salt and pepper both sides of chicken.
  • In a LARGE ziplock bag place chicken pieces, green onions, garlic, vinegar and oil.
  • Turn to coat chicken pieces well.
  • Seal Bag.
  • Marinate in refrigerator at least 8 hours or overnight.

 

  • Heat grill to low-medium.
  • Using a drip pan place chicken bone side down.
  • Grill covered 50-60 minutes until cooked through to 175°, turn once at about 35-40 minutes if necessary.

 

  • Place tomatoes in a single layer in a foil pan.
  • Drizzle tomatoes with lemon olive oil.
  • Sprinkle with FRESH ground salt and pepper.
  • Sprinkle with basil pieces.
  • Cover with foil and add to grill during last 15 minutes of chicken cooking time.

 

  • Serve over pasta or stuffing.
  • Top with chicken pieces, tomato and onions.

BACON WRAPPED CHICKEN SKEWERS

BACON WRAPPED CHICKEN SKEWERS serves 6 – 2 skewers each

1 1/2 pounds boneless, skinless chicken breasts
24 fresh pineapple chunks
24 pearl onions
1/4 cup Braggs Liquid Aminos
1 tablespoon avocado oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
12 wooden skewers
12 bacon slices

  • Soak skewers for an hour before prepping.
  • Cut the chicken into 1 inch chunks. You need 36 pieces.
  • Peel skin from onions.
  • In a large ziploc bag combine the Braggs Liquid Aminos, avocado oil, vinegar, garlic salt, onion powder and black pepper.
  • Add chicken, pineapple and onions turning to coat everything well. Refrigerate for at least 1 hour.

 

  • Preheat grill over medium heat. Cooking MEDIUM LOW and SLOW is the key to crisp bacon and tender chicken. As you can see my bacon got just a little too crisp, but they were still delicious.
  • Assemble skewers alternating 3 pieces of chicken, 2 onions and 2 pieces of pineapple on each skewer while lacing bacon slice between each piece.
  • Drizzle skewers with marinade.
  • Grill 15-20 minutes, turning as necessary to cook evenly. Cook until chicken is cooked through and bacon is crisp.
  • Serve warm.

NOTE: Peppers and mushrooms are great on these too. Use your imagination to tickle your taste buds.

CEDAR PLANKED SALMON ala NIBBLE ME THIS ala BOBBY FLAY

CEDAR PLANKED SALMON

adapted from Chris @Nibble Me This who adapted the Potlatch seasoning from Bobby Flay
4 salmon filets
2 lemons cut into 16 slices
1 teaspoon each fresh coarse ground Himalayan pink salt & black pepper
3/4 teaspoon chili powder
1/4 teaspoon red pepper flake
1/4 teaspoon dried tarragon
1/4 teaspoon celery salt
1/4 teaspoon dried minced garlic, smashed
1/4 teaspoon onion powder
1/4 teaspoon dried Italian seasoning

  • Preheat a charcoal grill set up for direct heat at 350°.
  • Mix the spices together for the potlatch seasoning.
  • Place half the lemon slices on the planks.
  • Place the salmon fillets skin side down on planks and season liberally with the potlatch seasoning.
  • Top each fillet with other half of lemon slices.
  • Place the planks on the grill, close the lid and cook until the internal temperature of the salmon is 120-130°, about 7-9 minutes.
  • Remove from the grill and serve immediately.  You can serve directly on the planks or remove it from the plank.

NOTES: There are several ways to test for doneness when grilling fish.  These tips are from Chris @NIBBLE ME THIS from the Cooking Fish Fundamentals lesson at Rouxbe Online Cooking School.

  • Test for doneness early and often.
  • A rough guide is 10 minutes total per inch of thickness.
  • Cook to an internal temp of 120-140° but fish with dense flesh (tuna, salmon) can be done at 120f.
  • Check the inside flakes at the thickest place.

HULI HULI CHICKEN

There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house.

This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling. This recipe is adapted from Cook’s Country, June 2009 & Tide & Thyme. I changed a few aspects of the recipe by using chicken breasts which is what I had on hand and it cuts down on cooking time.  I served it with a bowl of Hawaiian macaroni salad & fresh pineapple wedges which disappeared immediately thanks to hubby.

Huli-Huli Chicken

For the chicken
1 quart water
1 cup Bragg’s Liquid Aminos
1 tablespoon avocado oil
3 garlic cloves, minced
1/2 tablespoon grated fresh ginger

4 pounds bone-in, skin-on chicken piece **

**I used all boneless, skinless breasts and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!

For the glaze
3 (6-ounce) cans pineapple juice
1/4 cup packed golden brown sugar
1 tablespoon liquid smoke (can omit if using a charcoal grill)
1/4 cup soy sauce
1/4 cup ketchup
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons Asian chili-garlic sauce
Brine Chicken
  • Combine water and soy in a large bowl.
  • Heat oil in large sauce pan over medium-high heat until shimmering.
  • Add garlic and ginger and cook until fragrant, about 30 seconds.
  • Stir into soy sauce  mixture.
  • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

Make Glaze

  • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil.
  • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

Prep Grill

  • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner.
  • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes.
  • Turn all burners to medium-low.
  • Scrape and oil the grate.
**IF YOU USE LIQUID SMOKE IN THE GLAZE YOU CAN SKIP THE CHIPS.

Grill Chicken

  • Remove chicken from brine and pat dry.
  • Arrange skin side up on grill (do not place chicken directly above foil packet).
  • Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes.
  • Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer.
  • Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes.
  • Serve, passing remaining glaze at table.

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SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank’s Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

  • Arrange pork chops flat in a baking dish. 
  • Salt and pepper to taste.
  • Whisk together the oil, Frank’s, juice, garlic and honey.
  • Pour over pork chops and turn to coat.
  • Cover chops and refrigerate (4-8), turning every 30 minutes.
  • Toss Potatoes with Avocado oil and parsley.
  • Arrange in baking dish.
  • Generously salt and pepper.
  • Roast until fork tender.
    • Prepare grill to medium high heat.
    • Place chops on grill and close lid.
    • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
    • During last 2 minutes coat each side with honey.
    • Remove from grill and let rest 5 minutes.

    SEX ON A STICK for my birthday

    SEX ON A STICK
    1/2 cup Teriyaki marinade (see below)
    fresh pineapple cut into chunks
    1 pound Chicken tenders or chicken chunks
    1 pound large shrimp, tails cut off
    1 pound bacon, cut into halves

    • Soak skewers in water for 1 hour prior to assembly.
    • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
    • Thread onto skewer to secure.  
    • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
    • Brush with marinade,
    • Bake 10-12 minutes.
    • Remove from oven and brush with marinade again.
    • Bake for an additional 7-8 minutes or until bacon is sizzling.

     Can be grilled, but watch for bacon to burn.

    TERIYAKI MARINADE
    1/4 cup soy sauce
    1/4 cup white wine 
    1 tablespoon sugar
    3 cloves garlic, minced
    1 tablespoon freshly minced ginger
    2 green onions, minced
    1/2 teaspoons red pepper flakes
    pinch sea salt
    Juice of 1 lemon
    2 tablespoons avocado oil
    2 tablespoons sesame oil
    3 tablespoons brown sugar
    2 tablespoons champagne vinegar

    •  Whisk together all ingredients until well blended and sugar is completely dissolved.

    LABOR DAY BBQ RECIPES – BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

    BLEU CHEESE BURGERS
    1/3 pound ground chuck
    2-3 tablespoons bleu cheese crumbles
    salt and pepper
    1/4 teaspoon Worcestershire sauce

    • Mix together, form a patty and grill to taste.

    BACON CHEDDAR BURGERS
    1/3 pound ground chuck
    2-3 tablespoons grated sharp cheddar
    1 tablespoons bacon crumbles
    salt and pepper
    1/4 teaspoon Worcestershire sauce

    • Mix together, form a patty and grill to taste.
    • Top with additional cheese and bacon if desired.

     

    COWGIRL KISSES
    8 ounces cream cheese
    2 tablespoons Foothill Salad Seasoning
    1 slice bacon per pepper
    Jalapeno Peppers
    Raspberry Chipotle Sauce (see below)

    • Mix cream cheese and Foothill Salad Seasoning until well blended.
    • Clean and remove seeds from peppers.
    • Fill peppers.
    • Wrap each pepper with a slice of bacon.
    • Bake or grill over low heat until bacon is crisp.
    • Serve with raspberry chipotle sauce. 

    RASPBERRY CHIPOTLE SAUCE 
    1 cup Raspberry Jam 
    2 tablespoons diced chipotle peppers
    2 tablespoons soy sauce
    2 tablespoons apple cider or rice wine vinegar 

    • Whisk all ingredients until well blended.
    • Chill until ready to serve.  
    • Warm before serving.

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    CAMPFIRE POTATOES

    Amounts are proportionate and per taste.
    Slice some yukon gold potatoes and Vidalia onions.
    Generously sprinkle with salt and pepper.
    Toss with melted butter until well coated.
    Using heavy duty foil cut out generous sized squares per person.
    Squirt a generous amount of yellow mustard all around.
    Sprinkle with grated cheddar cheese and crumbled crisp bacon.
    Seal well.
    Seal well and toss on grill for 25-30 minutes.

    HOMEMADE BBQ SAUCE

    HOMEMADE BBQ SAUCE
    1 cup packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup molasses
    1/4 cup honey
    1/4 cup Worcestershire sauce
    2 tablespoons dark rum
    1 tablespoon liquid smoke
    1 teaspoon white pepper
    2 teaspoons garlic powder
    2 1/2 cups Portland Ketchup

    • In a large saucepan combine all the ingredients except the ketchup. 
    • Cook uncovered until sugar is dissolved and all ingredient are well blended.
    •  Add ketchup and bring to a slow boil, stirring constantly. 
    • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

    HERBED BBQ CHICKEN

    It was another scorcher here today of 112 degrees and monsoony humidity so we stayed inside and painted the bathroom and a bedroom.  I’m exhausted though so decided to make this simple recipe for the grill.  It was made even simpler by having the lime juice in the freezer.  I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them.  This was a substitute for tonight, but I highly recommend using the fresh when you can.

    HERBED BBQ CHICKEN
    1/2 cup vegetable oil
    1/2 cup lime juice
    2 tablespoons fresh chopped basil
    2 tablespoons fresh chopped oregano
    1 teaspoon onion powder
    1/4 teaspoon lemon pepper
    4 chicken thighs, about 1 pound*
    4 chicken drumsticks, about 1 pound*

    • In a small food processor mix together everything except the chicken.
    • Wash and dry the chicken pieces.
    • Pour herb mixture into a large ziploc bag and add chicken pieces.  Marinate chciken for 30 minutes to 24 hours.
    • Heat grill and spray with PAM for grilling especially if using skin free pieces.
    • Place chicken pieces on grill, reserving the marinade.
    • Cook on one side and then turning to other side.  Time will vary drastically based on type of chicken pieces you are using.
    • Pour reserved marinade into a small saucepan.
    • Bring to a boil over a medium-high heat and then remove from heat.
    • Brush over chicken pieces.

    *I use whatever I have on hand – breasts, tenders, etc….