Friday's Food for Thought - Ain't Too Girly to Grill

Ain't Too Girly to Grill

Okay ladies.  Word around these parts says that some of you are a bit scared of the grill.  It’s not totally your fault…  Your testosterone filled counterpart may have given you the impression that it takes a Y chromosome to cook something over an open flame. 

Well, it doesn’t. 

Grilling is just as easy as cooking on a stove.  You can do anything in a grill that you can do in an oven.  Yes, anything.  Even bake a cake. 

Don’t worry, we won’t jump right into the deep end.  You have to learn to walk before you can run.  Slow and steady wins the race.

Had enough inspirational clichés?  Good.  Let’s grill.

Propane vs. Charcoal:

In my opinion, if you have never grilled before, you will have a better first experience if you start out with propane as your fuel.  You can buy table-top propane powered grills at most big-box stores for under $30, and one pound propane canisters are generally less than $5 a piece.  Economical.  Not scary.  I promise if you follow the assembly instructions on the box, you will not blow up. 

You are also able to purchase table-top charcoal grills for a very reasonable price.  Bags of charcoal range from $5-10 for around 5 pounds, depending on if you choose natural lump charcoal or briquettes.  If you want the best flavor, by all means choose natural lump charcoal.  If you don’t want to mess around as much with lighting, then briquettes are probably your best bet.  Personally, I prefer natural lump charcoal.  It’s burnt wood.  Nothing less, usually nothing more.

Start Me Up:

Lighting and pre-heating a propane grill is as simple as turning a knob, and pressing a button or striking a match.   Timing is important, obviously.  Have your flame ready before you open the propane valve.  (You CAN do it the other way around, but then you may sacrifice your eyebrows.)  Once your flame is lit, let it burn for about 5 minutes to pre-heat your grill.  Putting food onto a cold grill will not produce those yummy black char marks.  Your cook time will be a heck of a lot longer too.
 
Lighting charcoal is also pretty easy.  Avoid using lighter fluid.  My philosophy on that is, if you wouldn’t want it in your food, why would you use it to cook your food?  To get the best coals, you should use a charcoal chimney.  These can be purchased at big-box and hardware stores for $10-$15.  Place a few pieces of wadded up paper in the bottom of the chimney, and pile your charcoal on top.  The paper is lit from the bottom, and will in turn light the charcoal.  In about ten minutes you will have a chimney full of glowing coals.  Pour these carefully into your grill, let your grate get hot, and you’re ready to cook. 

Now You’re Cookin’:

The reason I prefer propane grills over charcoal is that the heat is a lot easier to control.  With a turn of the knob you can raise or lower your flame.  Charcoal requires a little more finesse.  The more coals you have burning, the hotter your grill will be.  Additionally, the center of the grill tends to be hotter than the edges.  Cooking over charcoal requires a bit more attention, but in all honesty the grilled flavor is going to be more robust.

Heat Rises:

When you’re grilling you can use direct or indirect heat.  Direct heat requires cooking immediately over the flame or coals.  With Indirect heat, you will be cooking NEXT to the flame or coals.  Use direct heat for searing meats and to cook things quickly.  Indirect heat is better for cooking larger items for longer periods of time.  (Remember, I said you could bake a cake in the grill?)

Clean Get-Away:

When all is said and done, you’re going to need to clean up.  Removing stuck on bits is as simple as this: burn ‘em off!  With the fuel still burning, close the lid and let the stuck on bits fry.  5-10 minutes will usually do the trick.  Anything that WAS stuck on will be charred to a crisp and can be scraped off with a wire grill brush.  And yes, you should scrape these bits off.  Little burnt bits are tasty.  Giant pieces of “homemade natural charcoal” stuck to your kielbasa is not.

Charcoal can only be burned once.  Once the ash has cooled, pour it into a metal container and dispose.  (Natural ashes can be used in many different yard applications.)

Hopefully this has been a helpful little overview to grilling.  Don’t be scared of it, it’s really quite easy.  Besides, if you do the grilling, then he has to do the dishes!

Sweet Basil Lime-Aid

Sweet Basil Lime-Aid
Sweet, tart, and earthy.

2 quarts cold water

¾ c fresh squeezed lime juice
½ c water
½ c sugar
8-10 fresh basil leaves, whole
Sliced lime and basil sprigs, for garnish

First do this:

In a small sauce pan, combine ½ c water and sugar.  Bring to a boil and remove from heat.  Immediately add the basil leaves, steep for about 10 minutes.  Remove wilted basil.  Chill.

Then do this:

Combine 2 quarts cold water, lime juice, and basil syrup.  Stir. 

Serve it like this:

Over ice in a tall glass.  Garnish with a slice of lime and a sprig of basil.

If you’re goin’ rogue:

Use lemon instead of lime!  Use a few sprigs of  thyme instead of basil!

Keep this in mind:

Fresh herbs are a must here.  Otherwise you will be fishing little specks of basil out of your teeth.  Not sexy.

If you use thyme, the leaves may fall off the sprigs during the steeping process.  Just strain these out before chilling.

Tzatziki Sauce

Tzatziki Sauce
Ever eat a gyro?  This is my version of that yummy white sauce that comes on the side.  It’s not just for gyros. 

2 c sour cream

1 English cucumber, peeled
2 t finely minced garlic
2 T lemon juice
1 T salt, divided
½ t black pepper

First do this:

On a cutting board, combine half  of the salt and the garlic.  With the side of your knife, using a “sliding” motion, mash the garlic and the salt together into a paste.

Then do this:

Divide the cucumber in half.  Grate, or finely dice one half of the cuke.  Chop the other half into ¼” cubes.  Combine this with the garlic paste, lemon juice , salt and pepper.  Let sit for about 20 minutes to macerate, and draw liquid out of the cucumber.

Now do this:

Combine the cucumber mixture with the sour cream.  Stir well.  Set aside for at least 30 minutes to allow the flavors to meld.

Eat it like this:

This is awesome with Greek Style Grilled Shrimp,  gryos, grilled chicken, you name it.  I’m a big fan of serving it with oven roasted potatoes.

If you’re goin’ rogue:

Traditionally, this sauce is made with Greek strained yogurt.  I use sour cream because it’s cheaper, and still very delicious.

Some recipes add olive oil, or vinegar, or different herbs like dill or mint.  Try different things out. 

Purists use white pepper instead of black.  I personally enjoy the aesthetic of the little black flecks.  To each their own.  (White pepper is more expensive and harder to find, by the way)

Keep this in mind:

The longer this sauce is allowed to sit, the more the flavors will meld. 

The cukes will continue to expel liquid as the sauce sits.  So, the next morning when you’re digging your leftovers and you see that water has accumulated on the top of your sauce, just stir it in.

Garlic Grilled Pita Bread

Garlic Grilled Pita Bread
Amazingly simple.  Amazingly delicious.

6-8 Plain, pre made pita bread

½ c Extra Virgin olive oil \
3 cloves garlic, finely minced
2 T flat-leaf parsley, finely chopped
2 t salt
1 t black pepper

First do this:

Pre-heat your grill to HIGH.

Then do this:

On a cutting board, combine half  of the salt and the garlic.  With the side of your knife, using a “sliding” motion, mash the garlic and the salt together into a paste.  Combine the garlic paste with the olive oil, parsley, remaining salt, and pepper.  Let sit for about 10 minutes.

Now do this:

Brush both sides of the pita liberally with the garlic oil mixture.  Grill over high heat, until browned and crispy, about 2 minutes each side.

Eat it like this:

Slice the pita into quarters and serve hot!  Pairs well with grilled shrimp, chicken, beef, you name it.  I love it on the side of a big hearty salad.

If you’re goin’ rogue:

You can use dried parsley.  Cut the measurement in half, though.

This also works well with other flat breads like lavash.  You can even use this for thick sliced crusty breads like baguette or ciabatta.

Keep this in mind:

You may get little burn spots on the pita.  This is totally fine, and totally delicious. 

They taste best warm, but are good cold too.  If you’re going to re-heat, don’t you dare put these in the microwave.  Pre-heat the oven to 200°, wrap the left over pita in an aluminum foil pouch, and warm for about 10 minutes.

Acini de Pepe with Olives and Capers

Acini de Pepe with Olives and Capers
This dish can be served hot or cold.  Its blissfully simple to make, but sure doesn’t taste like it.

4 c cooked acini de pepe pasta

½ c green olives with pimentos
2 T capers
2 T minced red onion
¼ c Extra Virgin olive oil
Salt and pepper to taste

To prepare the dressing, first do this:

In a large mixing bowl, roughly crush the olives with the back of a ladle or a dough blender.  No need to slice, the rusticity (use that word to impress your friends) looks great! 

Then do this:

Combine the crushed olives with the capers, onion, and olive oil.  Set aside to allow the flavors to meld.

If you want cold pasta, first do this:

Prepare the acini de pepe per the directions on the package.  While the pasta is cooking, line a sheet pan with one or two layers of flour sack towels, or several layers of paper towel, and fill a large mixing bowl with ice water.

Then do this:

Cook the pasta to your preferred level of doneness.  Immediately drain the pasta from the boiling water and shock it in the ice water until no heat remains.  When the pasta is completely cooled, drain from the ice water and spread out on the towel-lined sheet pan, to absorb any excess water.

Now do this:

Add the cooled and drained pasta to the mixing bowl with the olive mixture.  Toss to combine all ingredients.  Season with salt and pepper to taste.

If you want warm pasta, first do this:

Prepare the acini de pepe per the directions on the package.  .  While the pasta is cooking, line a sheet pan with one or two layers of flour sack towels, or several layers of paper towel .  Drain the pasta,  DO NOT RINSE, and transfer to your towel lined sheet pan to absorb any excess water.

Then do this:
Add the hot cooked pasta to the mixing bowl with the olive mixture.  Toss to combine all ingredients.  Season with salt and pepper to taste.

Eat it like this:

This pasta pairs well with pretty much anything.  Well, except  maybe ice cream.

If you’re goin’ rogue:

This is a really good base for a lot of different add ins.  Want protein?  Add 1 c shredded left over grilled chicken.  Want protein but don’t want meat?  Add 1 c of your favorite bean.  (Kidney, black, or garbanzo, are some good ones.)  Want more veggies?  Add 2 c fresh baby spinach.

For you hot-heads:  add ¼ - ½ t (or more) chili flakes when you’re preparing the dressing.

Keep this in mind:

If you’re making the cold pasta and you don’t cool it completely, it will continue to cook while it sits.  Over cooked pasta makes me sad.

If you don’t eliminate the excess water from the pasta, your salad will be water-logged and bland.

Greek Style Grilled Shrimp

Greek Style Grilled Shrimp
Shrimp.  Garlic.  Lemon.  All good things.

1 lb raw jumbo shrimp, peeled, deveined, and washed.  (Keep those tails on, though.)

½ c Extra Virgin olive oil
3 cloves garlic, finely minced
Juice and zest of 1 large lemon
2 t dried oregano
½ t salt
½ t black pepper

First do this:

Combine oil, garlic, juice, zest and seasonings in a large bowl, stir well to combine.  Add raw shrimp and toss to coat evenly.  Set aside to marinate for about 20 minutes.

Then do this:

Pre-heat your grill to 450°.  Place 5-6 shrimp each on bamboo or metal skewers.  Grill the shrimp over medium high heat, about 2-3 minutes per side. 

If you can’t do that, then do this:

If you don’t have a grill, pre-heat your oven to 450°.  Skewer up the shrimp, place on a sheet pan.  Bake at 450° about 5-6 minutes.

Eat it like this:

Serve these puppies hot, with a side of homemade tzatziki sauce and grilled garlic pita.  Tossed over a Caesar salad would be pretty bomb as well.

If you’re goin’ rogue:

You can cook these on the stovetop, too.  Throw a little olive oil in a large skillet over medium high heat and sauté about 5-6 minutes. 

Using fresh oregano?  That’s boss.  Don’t forget to double up.

You don’t HAVE to use jumbo shrimp.  If you use smaller shrimp, you may have to shorten the cooking time.  You can use prawns too.  (That’s just a fancy name for shrimp, by the way)

Keep this in mind:

If you’re not a fan of cleaning shrimp, you can ask your fish monger to do it for you. 

If you use bamboo skewers, soak them in water for about 30 minutes prior to threading the shrimp.  Bamboo is wood.  Wood burns over the fire.  Wet wood burns less quickly.

Shrimp is fully cooked when the tails are pink and the flesh is opaque white.  Undercooked shrimp isn’t very pleasant.  On the flip side, shrimp cook pretty fast, so don’t walk away while the crustaceans are a-grillin’.  Overcooked shrimp isn’t very pleasant, either.

Garlic and lemon have a higher sugar content, so too high of heat may cause those shrimps to burn.  Burned garlic is bitter.  Bitter, in this case, is undesired.

Friday's Food for Thought - Cut and Dry

Cut and Dry

You’re moving into your first apartment.  You’re assembling your wedding registry.  You’re standing in Williams-Sonoma thinking, “Do I really need a soft fruit knife?”  Figuring out what knives to buy for your kitchen can be a pretty daunting task. 

 

My first day of pastry school, I opened up my tool kit to find three knives.  What?!  No radish knife?  No 30” kitchen saber?  I felt robbed.  I was expecting an entire arsenal of cold steel in order to work my magic.  I learned very quickly that, in fact, all I needed was those three perfect blades.

Let’s cut to the chase.  (Sorry, I couldn’t help it.)

Before we talk about what knives to buy, I think it is important to address the topic of price.  When purchasing your knives, always take this into consideration:  You get what you pay for.  Good kitchen knives are not cheap.  That doesn’t mean you need to throw down a fat roll of Benjamins in order to have a quality tool.  Expect to spend a couple hundred dollars for three good knives.  Keep in mind, though, that you will probably never have to buy knives again.  (Unless you decide to cut through bricks or high heels, like they do in those infomercials.)

No matter the size of the knife, it is important to make sure that your knife has a full-tang construction.  “What in the hay is a full-tang, Miss Bee?!”  Deep breaths, it’s not complicated.  The tang is what joins the blade with the handle.  A full-tang construction will run the entire length of the handle.  That sexy stripe of stainless steel in the handle of your knife is not just for show.  The tang provides both security and stability.  Additionally, the tang should be riveted into the handle.  If you can’t see the tang and rivets throughout the handle,  there is a pretty good chance you are not working with a full-tang blade.

So, what knives make the cut?

Chef’s knife:  Size matters.

Bigger isn’t always necessarily better.  Most chef’s knives are 8-10” in length.  I prefer a traditional “French” or “German” style blade. The blade has a curved edge which allows a rocking motion to be used while chopping.  Santoku, or “Japanese” style blades are straight edged, with a curved top.  I’m not a big fan of these, but to each their own.  You want a knife that feels good in your hand.  It should have a comfortable heft to it, but shouldn’t be too heavy.  I prefer an 8” knife for that very reason. 

Serrated knife:  It’s got teeth.

Have you ever sliced a fresh loaf of bread and squished the living daylights out of it?  You were probably NOT using a serrated blade.  Serrated blades have a “toothed” or “scalloped” edge.  A lot of inexpensive, low quality knives get their cutting ability from being serrated.  (Ginzu, anybody?)  Aim for a 10”-12” blade here.  Remember, this knife is best for slicing, so a straight blade is ideal.  Serrated knives are generally somewhat flexible in nature, and usually lighter in the hand.  Ever wondered how the layers of a cake are cut so ridiculously even?  The flexible serrated blade is part of the reason why. 

Paring knife:  How handy!

When working with smaller hand-held tasks, slicing a banana or peeling a potato, for example, the paring knife is your friend.  The blade should look similar to that of a chef’s knife, but about 3”-4” in length.  Similar to the serrated knife, the paring knife should be lighter in your hand.  Most paring knives are not full tang, but still look for the rivets in the handle as this is  a sign of quality construction.

Cleaning and Storage

Avoid placing your knives in the dishwasher.  Dishwasher detergent is abrasive in nature and will impact how long your blade stays sharp.  Wash and dry those puppies by hand and store them where they will be most likely to stay dry.  I’m a big fan of magnetic knife strips.  If you’re using a knife block, store your knives with the edge of the blade up as this will keep them sharper, longer.

Sharpening and honing of your knives is a whole other story.  We will talk about that another time.

Take your time when making your choice of knives.  Good knives are an investment.  I still have my set from pastry school, 8 years ago.  I use them daily.  I love them dearly.

Spicy Sweet Asian Pan Noodles

Serves 4 modestly, 3 generously, or 2 people who just want to stuff their faces.

Noodles and such

1-8 oz. package KAME Chinese Plain Noodles

2 tbsp vegetable oil 1 medium carrot, julienned3-4 scallions, thinly sliced, greens separated from the whites8 oz. fresh mushrooms of your choice (I like shiitake), sliced
1 c fresh broccoli broken into medium-small florets (about 1 large stalk)

4 oz. fresh bean sprouts
1 lime, cut into wedges
1/2 bunch fresh cilantro (leaves only)

Sauce

½ c soy sauce**, tamari, or Bragg's Aminos

1 tsp sesame oil

2 tbsp red curry paste
2 tsp toasted sesame seeds
2 cloves garlic - minced
½ t black pepper
½ t dried oregano
¼ - ½ tsp Sriracha or sambal, to your taste

2-4 tbsp brown sugar, to your taste

First:

Combine all of the sauce ingredients in a small sauce pan over medium-high heat; stir to combine. Bring to a boil, reduce heat, and let simmer for 3-5 minutes until slightly thickened. Set aside.

Then:
Cook the noodles according to the package directions. Drain and rinse with cold water to stop further cooking. Set aside. 

Next:

In a large non-stick skillet or wok over high heat, stir fry the mushrooms and scallion whites for about a minute, until slightly softened and starting to brown slightly. Add the carrots and broccoli and stir fry for another 1-2 minutes, or until tender-crisp to your liking.  

Finally:

Add the noodles and sauce to the pan with your veggies, toss to coat everything in the sauce and re-warm the noodles. . 

Serve:
Plate your noodles and top with raw bean sprouts, cilantro leaves (if desired), and a squeeze of fresh lime juice.

Make it your own:
Up the protein by topping with slices of grilled pork, steak, or chicken breast. Or toss in some extra-firm tofu cubes or seitan strips** while stir frying the veg. 

**Not gluten-free friendly

Stuffed Green Pepper Soup

Stuffed Green Pepper Soup (SGP for you cool kids)

I DO NOT like stuffed peppers.  I LOVE SGP.

1lb ground beef
2 medium onions, diced
2-3 medium green peppers, diced
1 large and one small can diced tomatoes
1 small can tomato paste
2 c cooked white rice
8 c beef broth

4 beef bouillon cubes
Salt and Pepper to taste

First do this:
In a large stock pot, brown the meat until you can hear it pop and sizzle.  Drain the excess fat from the beef and return to the heat.  Add onions, green peppers, and bouillon cubes.   Sautee until onions are slightly translucent.

Then do this:

Add tomato paste and sauté for about 5 minutes. Add tomatoes, and broth. Simmer on low until veggies are soft.   About 20-25 minutes.

Now do this:

Add rice and bring back to a simmer. Cook until the grains of rice “blossom” by splitting down the middle.

Eat it like this:

Season with salt and pepper to your liking.  Crusty bread always goes well with soup.  So does a warm blanket and a good movie.

If you’re goin’ rogue:
Yes, you can use ground turkey.  Hell, you can even use textured vegetable protein! (TVP for you cool kids)

Add different seasonings and spices!  1 T chile powder and 1 T ground cumin will add a bit of “ole!”  Garnish with freshly torn basil and a little fresh mozzarella for a more Italian flare.

Keep this in mind:

It’s important to caramelize the tomato paste.  If you don’t, you risk having the soup taste raw, or even worse, tinny.

Midnight Chicken

Midnight Chicken
I developed this recipe around the age of 17.  I was challenged to “make something taste good out of random things in your spice cupboard,” and so I did.  This recipe has been tweaked just a tiny bit from the first, but only to make it that much more awesome.  Think bourbon chicken, or perhaps teriyaki, but better.

4 boneless skinless chicken breasts
½ medium onion, rough chop
2-3 cloves garlic
½ - 1 small jalapeño, seeds and ribs removed
3 T brown sugar
1 T chili powder
1 ½ t dried basil
1 ½ t dried oregano
1 ½ t dried parsley
½ t black pepper
½ c soy sauce
¼ c olive oil 

First do this:

In a blender or food processor, blend all ingredients until the mixture is completely smooth. 

 If you can’t do that, do this:

When you don’t have a blender or food processor, finely dice onions, garlic and jalapeño and combine with remaining ingredients.  Stir until all herbs and spices are well mixed and the sugar is dissolved.

Then do this:

Marinate the chicken breasts for 20-30 minutes to allow the flavor to set in.  Marinating over night will impart a strong, but delicious flavor.

Now do this:

Grill the marinated chicken breasts over medium low heat, about 5-6 minutes each side, basting with the marinade two or three times each, until it reaches desired temperature.  Discontinue basting the chicken 1-2 minutes before it is removed from the heat. 

If you can’t do that, do this:

If no grill is available, sauté the marinated chicken in a large skillet over medium heat, about 5-6 minutes each side.  After turning the chicken the first time, add ¼ - ½ cup marinade into the pan to create the glaze.  Cook an additional 5-6 minutes over medium heat.  If the marinade begins to caramelize and separate from the oil, add in a few ice cubes to prevent from burning.  For the last 1-2 minutes of cooking, turn the chicken a few times in the glaze to create a good coating.

Eat it like this:

With garlic oven-roasted brussel sprouts, or a salad with mixed greens dressed with a cool and sweet strawberry vinaigrette

If you’re goin’ rogue:

Fresh herbs may be subbed for dried.  I personally wouldn’t sacrifice fresh herbs in this application; but you can if you must.  Be sure to double up on each!

Midnight Marinade is delicious on pretty much any protein.  My favorite is chicken, but it lends itself beautifully to pork, beef, venison, etc.  I recommend using cuts of meat that lend well to quick cooking.

If you’re a hot-head, the more seeds and ribs you leave in the pepper the spicier the marinade will be.  If you don’t have fresh jalapeño you can always substitute with ¼ – ½ tsp (or more) Sriracha, sambal, cayenne pepper, or crushed pepper flakes.

Keep this in mind:

This is quite a sugary marinade, grilling with too high of a flame will burn the surface of the meat before the center has cooked.

Anaheim Jack Burgers with Avocado Mayonnaise

Anaheim Jack Burgers with Avocado Mayonnaise

I’ve seen many different kinds of cheese-in-burger variations.  This isn’t the first and won’t be the last.  I would like to think it is certainly up there with the best, though.

Burgers

1 lb 80/20 ground beef
1 large Anaheim pepper, ½” dice
1 jalapeño pepper, seeds and ribs removed,  fine dice
¼ c red onion, fine dice
4 oz. Monterrey jack cheese, ½” cubes
½ t salt
¼ t black pepper

Avocado Mayonnaise

1 ripe Hass avocado
¼ c mayonnaise
2 T fresh lime juice
2 T fresh cilantro, finely chopped
salt and pepper to taste

First do this:

Combine avocado, mayo, lime juice and cilantro.  Mash together with a fork.  Season with salt and pepper to taste.  Set aside while you make your tasty burgers

Then do this:

Combine beef, diced peppers and onion, and cheese.  Mix gently to combine.   Divide into four equal portions and form gently into patties. 

Now do this:

Season patties with salt and pepper.  In a large iron skillet, cook the burgers over high heat, about 3 minutes.  Flip and cook another 3 minutes for medium rare.  High heat is important here because it makes things brown and crusty which, in this case, is good. 

Eat it like this:

Toast up your favorite bun, spread on the avocado mayo, top with yummy, crunchies like lettuce, sliced radishes, and pickled banana peppers.

If you’re goin’ rogue:

Yes, you can grill these burgers and they are almost as good.  You won’t get as many crunchy bits of caramelized cheese on the outside though. 

Turkey can be substituted for beef.  Just make sure you cook it 5 minutes per side instead, and ensure all the pink is gone inside.  An internal temperature of 160 degrees is always good policy for cooking poultry.

Any cheese will do, but I recommend a milder cheese that is good for melting!

Keep this in mind:

Over worked burger meat makes for tough patties; not fun.  If the pan isn’t hot enough the meat and cheese won’t sear properly (remember, brown and crusty is good) and will probably stick to the pan; also not fun.

Well seasoned cast iron skillets can be almost as “non-stick” as Teflon.  If you treat them real nice like, that is.