Tag: Summer Grilling

A Summer Grilling Recipe Worth Trying

One of the most essential recipes to have in your back pocket for no-hassle summer grilling is this juicy grilled chicken breast recipe with citrus marinade.  This one is perfect for a weeknight dinner, workday lunch, or Sunday barbecue. Luckily, this recipe from Epicurious utilizes a savory, citrus-based marinade to ensure that the chicken breasts are imbued with a strong, smoky flavor and are juicy all the way through.

Ingredients for Summer Grilling Recipe

Directions for Summer Grilling Recipe

  1. You’ll be beginning this recipe by preparing the marinade for your grilled chicken. To start, you’ll want to begin by finely chopping your two large shallots and finely grating your 4 cloves of garlic. Then, in a medium-sized bowl, whisk together your two large shallots, 4 garlic cloves, ⅔ cup of extra-virgin olive oil, ¼ cup of vinegar (either sherry or red wine), 3 tablespoons of fresh lemon juice, 2 tablespoons of fresh lime juice, your preferred salt according to the measurements above, 1 teaspoon of sugar, and ½ teaspoon of freshly ground black pepper. Whisk the ingredients thoroughly to ensure that they’re well-combined. Then, set ⅓ cup of this marinade aside for later.
  2. Next, take out a baking dish and arrange 4 skinless, boneless chicken breasts onto a singular layer in the dish. Not including the ⅓ cup of marinade you’ve set aside, pour the remaining marinade over the chicken breastsand turn them to coat the chicken fully in the marinade. Cover the dish with either a plastic lid or aluminum foil and set it in the refrigerator to chill. You’ll chill the chicken in the marinade for at least 30 minutes but not longer than 4 hours. Either way, turn the chicken halfway through.
  3. When you’re ready to begin grilling the 1 ½ pounds of marinated chicken breasts, you’ll prepare a grill for medium-high heat and use your extra-virgin olive oil to properly oil the grill’s grates. 
  4. After the chicken breasts have chilled and the grill is properly set at medium-high heat with the grates oiled, you will remove the chicken from the marinade and let the excess marinade drip back in the dish. Place the chicken pieces onto the grill and dispose of the marinade in the dish, as it’s contaminated by the uncooked chicken.You’ll now grill the chicken for about 10-14 minutes until they’re cooked through and blackened grill marks appear. You should turn the chicken halfway through the grilling, and once they’re finished and registering at a safe internal temperature, transfer the chicken breasts to a cutting board.
  5. Let the chicken breasts rest for 5-10 minutes prior to serving them with the reserved marinade spooned over them. Serve as the main protein component of a meal or as a delicious side dish.
  6. Enjoy!

Notes:

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This Agrodolce Sauce Will Transform Your Grilled Wings

The best recipes have a bit of unexpected magic to them, and this recipe from Bon Appétit is the perfect example as it allows you to transform your bag of frozen freezer berries that you bought on a whim into a sour-sweet Agrodolce sauce for crispy chicken wings that you’ll make time and time again.

Ingredients:

  • 2 pounds of chicken wings, drumettes, and flats (separated)
  • 1 lemon
  • 1 shallot
  • 1 10-oz. Bag of frozen mixed berries
  • 3 small handfuls of mint, cilantro, and/or parsley (any combination)
  • 2 tablespoons of vegetable oil, plus more for the baking sheet
  • 3 tablespoons. (or more) of apple cider vinegar
  • ¼ cup of honey
  • 3 teaspoons of Diamond Crystal salt or 1½ tsp. Morton kosher salt, divided, plus more
  • 1 teaspoon of. freshly ground black pepper, divided, plus more
  • ¼ teaspoon of crushed red pepper flakes

 

Directions:

  1. You’ll begin this deliciously savory recipe by coarsely chopping your herbs to make approximately ⅓ cup of chopped ingredients. You can take 3 handfuls of your fresh mint, cilantro, and/or parsley in any combination you prefer, allowing for multiple variations of this recipe in the future. Transfer the chopped herbs to a small bowl, cover with a damp paper towel, and chill until you’re ready to use them. Then, cut your lemon into wedges, set it aside, and thinly slice your single shallot into rings.
  2. Next, heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Once the oil is properly heated, cook your shallot rings while stirring occasionally. Cook these until they’re translucent, which should take approximately 2 minutes. Stir in either 1 teaspoon of Diamond Crystal salt or ½ a teaspoon of Morton kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of crushed red pepper flakes. After stirring in these seasonings, cook them along with the shallots until it’s all fragrant, which should take about 1 minute.
  3. Now, add in one 10-ounce bag of frozen mixed berries, ¼ cup of honey, 3 tablespoons of apple cider vinegar, and ½ cup of water to the shallot mixture in your pan and cook while stirring often to prevent sticking and burning. Continue this process until the berries are completely softened, they’re falling apart, and the agrodolce glaze that you’ve created is thickened. This should thicken up after about 15-20 minutes; afterward, taste and season with more salt, pepper, and/or vinegar if needed. Once it’s to your liking, remove it from the heat, and set it aside.
  4. Nearby, prepare a grill for medium heat. Alternatively, you can heat a broiler with a rack in the upper third of your oven. Pat your two pounds of chicken wings, drumettes, and flats dry with paper towels and arrange them on a rimmed baking sheet. Sprinkle wings with the remaining 2 teaspoons of Diamond Crystal salt or 1 teaspoon of Morton Kosher Salt and ½ teaspoon of freshly ground black pepper. Press the seasoning to the chicken pieces to adhere, and be sure to sprinkle a light coat of oil on your baking sheet if you are broiling the wings.
  5. Grill your chicken and turn them occasionally with tongs in order to prevent any excessive charring until the pieces are crisp, deeply crowned, and an instant-read thermometer inserted into the thickest part of a wing registers at a reading of 165°. This should take approximately 15 minutes. If you’re using the broiler, broil the chicken for about 25 minutes and turn them over after about 15 minutes. Then, transfer the wings to a large bowl.
  6. Reheat your agrodolce sauce over medium until it’s warmed thoroughly and loose (about 1 minute). Pour the sauce over the wings and toss them to coat them. Transfer your wings and agrodolce to a platter and top them with chopped herbs. Squeeze the juice from 1 reserved lemon wedge over the wings, and serve the remainder along with the rest of the chicken for extra squeezing, as desired.
  7. Enjoy!

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Summer Recipes to Enjoy before Transitioning to Fall

As summer begins to wind down, those summer recipes that are prepared, served, and enjoyed on the weekends are highly celebrated, and with this collected list of 44 Recipes to End Your Summer from Food 52, you’ll conclude your summer season the right way.

When it comes to sending the summer off with good meals, it’s common to do so by hosting an event for the neighborhood or family to do the same. Most of the time, this means that a barbecue or outdoor weekend meal is the right way to sing that summer swan song. So light up the grill, ignite the buffet burners, and set up the patio lights, because the following recipes are designed for a special evening on the horizon. The full article organizes the recipes by culinary genre, so here’s a sampling of the best of the best.

Meats

Simple and reliable, this recipe for Grilled Ribs With Salt & Pepper lets the quality of the meat and your cooking prowess do the talking. This is mostly due to the sparse, traditional seasoning method of only putting kosher salt and freshly ground black pepper onto a half-pound of pork baby back ribs. If you season the meat liberally and throw the rack of ribs onto a hot grill until they’re slightly charred on the outside and cooked through, then you’ll have a meal to brag about. The pork’s internal temperature should be 145°F before you remove it from the grill and enjoy the classic taste of good grilled meat without the disguise of sugary barbecue sauce.

Seafood

These grilled tacos are always a summer recipe crowd-pleaser, and if you combine the protein and unique flavor palette of salmon with a hearty avocado sauce, then you’re all set! Beware though, fish can certainly get messy on the grill, so you’re going to want to have clean, oiled, and heated grates before you begin. The key to infusing an incredible texture onto the salmon is all about how long you leave it on the grill. Once the salmon is on the grates, you’ll want to cook it about 75% of the way through before you flip it. After that, wait an additional minute and then take it off; don’t worry because it’ll continue to cook through as it’s taken off the grill. Though, it’s the avocado spice paste that really helps set this recipe apart. The unique combination of olive oil, brown sugar, cumin, chili powder, coriander, salt, and lime juice is both rubbed into the salmon as a marinade and saved for a topping.

Vegetarian

Just because a meal is without meat doesn’t mean that it forgoes protein and doesn’t pack a punch. Case and point is this black bean and corn burger that stands alone as the most popular recipe ever accessed on the Food 52 website. What stands out about this recipe is the spice that is packed with every bite of the burger. The spice mixture is made up of paprika, cumin, and chili, and it pairs nicely with the sweetness of the fresh summer corn that’s a part of the burger patty. Be sure to try out this recipe the next time you want to leave meat behind but savor the delicious savory flavor.

Side Dishes

What’s a better summer recipe than a fresh, delicious salad? A grilled caesar salad “on-the-go,” and that’s entirely possible with these grilled chicken caesar lettuce wraps! This is a classic salad that you can eat with your very hands! Try out this classic caesar dressing-covered salad wrap and let it reinvigorate how you think about salads the next time you’re whipping up some side dishes.

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Fall Apart Pulled Pork Sandwiches

After curing overnight and spending some time on the grill, this delicious recipe for barbecued pulled pork from Olive Magazine is sure to satisfy the hungriest of crowds this summer.

While this meticulous recipe requires about four and a half hours of preparation and cooking time, the best results in both flavor and texture can be achieved by dry curing your pork shoulder overnight before roasting it in the oven the following day.

While this recipe gives you a delectable entree with a melt-in-your-mouth texture that can be enjoyed all on its own atop a soft bun, it pairs excellently when it’s topped with crunchy cole-slaw (also included below).

Ingredients:

Pulled Pork:

BBQ Sauce:

  • 9 oz. of ketchup
  • 5 oz. of red wine vinegar
  • 4 ½ oz. of light brown sugar
  • 4 tablespoons of chili powder
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mustard powder
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of ground ginger
  • 3 slices of lemon
  • 2 crushed cloves of garlic

Dry Rub:

Coleslaw:

  • ½ of a yellow onion (finely sliced)
  • 1 lemon (zested & juiced)
  • 1 lb bag of shredded red cabbage
  • 7 oz. carrot (grated)
  • 4 oz. celery (finely sliced)
  • Sprig of parsley (chopped)
  • 1-2 tablespoons of mayonnaise
  • 2 tablespoons of sour cream
  • 2 tablespoons of sugar
  • 2 tablespoons of white vinegar
  • 1 tablespoon of mustard powder
  • 2 teaspoons of celery salt
  • Optional: 1 large handful of roasted peanuts (roughly chopped)

Recipe:

  1. Begin by mixing the dry rub ingredients together with 1 tbsp of salt and then spread the dry rub all over your pork shoulder. You’ll want to ensure that it’s well-coated will the entirety of the rub. Wear gloves and pat the dry rub into the meat on all sides before wrapping the pork shoulder in aluminum foil. Lastly, your pork shoulder prep concludes by curing the shoulder in a chilled environment minimum of four hours but preferably overnight.
  2. Make your barbecue sauce by combining all ingredients in a small saucepan, and then cook the sauce over medium heat for approximately 20 minutes. Afterward, take the saucepan off the heat, and fish through the BBQ sauce, removing the lemon slices.
  3. For the coleslaw, begin by softening your onion in your lemon juice for 10 minutes. Afterward, mix the onion with your cabbage, celery, carrot, and parsley. Combine the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, and lemon zest together, add it to the cabbage mix, and toss it.
  4. After a patient curing period, take your pork shoulder out of the refrigerator and bring it to room temperature. While it’s sitting on the countertop, preheat your oven to 300°F. Heat some soil in a large, non-stick frying pan or skillet, and then brown the pork shoulder on all sides by frying it.
  5. Afterwards, place the browned pork shoulder into a roasting dish, and roast it in the oven “low and slow” for at least 3 ½ hours. The best results can be achieved by roasting the pork shoulder for about 6 hours. You can tell it is done whenever the meat is falling apart or when an instant-read thermometer stuck into the thickest part of the porkregisters at 170°F.
  6. After your meat is cooked, shred the pork shoulder into large chunks that would be ideal sizes for your sandwich buns. Toss the shredded pork with your barbecue sauce and heat throughout, adjusting your seasoning to taste. You’ll want to mix the pulled pork with ⅔ of your barbecue sauce and use the remaining 1/3rd of the sauce for topping off the buns. Serve the pulled pork into soft buns, top it with sauce and a dollop of crunchy coleslaw, and enjoy!

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Grilling Tips and Tricks For Everyone

Chef John’s 7 Laws of Grilling has something for everyone if you’re looking for tips, tricks or recipes to make your backyard grilling the talk of the town (or at least the neighborhood).  We thought we had it all down just right, and boy were we wrong!  Summer quickly approaches, and now is the perfect time to take some continuing education to be sure your grilling game and recipes are in tip-top shape to wow your family… and your friends once we no longer have to be socially distant.

Let’s face it – there’s very little that beats a warm, clear Louisiana day manning a smoky grill preparing your friends and family to be impressed with your primitive fire-meets-meat skills. Of course, grilling isn’t just about meat – like we said, there’s something for everyone, so these recipes also cover vegetables and even bread.  Fire was one of mankind’s greatest discoveries, and now with these tips and recipes, you can consider yourself above the pack as you continue the tradition of facing off with fire to provide a delicious dining experience for those you hold dearest.

  1. Temperature Check!

Don’t guess, use a thermometer! Nothing is going to kill your grilling reputation than undercooked Grilled Greek Chicken– make sure it’s 165° before you serve it!

  1. Bread Meets Grill

That’s right – you’re not dreaming.  While your grilled meats rest, toss your bread over those hot coals and impress your guests with your grilling mastery. Try grilled bread with these Lamb Merguez Sausage Patties.

  1. Watch the Fat!

Meat on its way for grilling is great with internal marbling, but fat not trimmed down to under ¼ or less is going to flare up and cause a fire. Unless you want your guests running for the extinguisher, be sure you trim down your meat when you hook up these Grilled Flap Steaks.

  1. Don’t Spend Tons on Tongs

As fun as fancy, futuristic tongs might be (and make you look), nothing works better than a long, durable, CHEAP pair of metal tongs. Ask a line cook if you don’t believe us – these are available at restaurant supply stores & are ready for your Grilled Spanish Mustard Beef.

  1. Skip Oiling Veggies

No one likes that fuel aftertaste – Chef John explains that excess oil drips and vaporizes causing that turn-off.  So instead, try wiping the grates with a little oil, skip it on the veggies and then drizzle later.  Try it with our favorite, Mexican Grilled Corn.

  1. Aprons are Out

You wanna look like a pro at the grill, right?  Unless you’ve got a funny apron to improve the cool factor, stick to an old t-shirt if you’re worried about stains.  Your guests will love you even more if you dare to wear only a t-shirt when grilling up this Barbecue Chicken.

  1. Mind Your Manners

Don’t be that person that offers unwanted advice when someone else is making your dinner.  There’s a code, folks!  Rather than stepping on your host’s feelings, maybe share this article with them.  But a word to the wise – do it a week or so after you eat.  If you do it while they’re grilling, it’s your fault if you get burnt chicken… or worse, exiled from the next cookout!

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Grilled Bison Burgers Worth Trying

Are you tired of your basic beef burger? Look to Allrecipes for a delicious alternative: Grilled Bison Burgers! Bison are North America’s largest land animals, and for hundreds of years, bison have served as the most significant animal to many North American indigenous peoples. Skins were used for clothing and shelter, bones used for broths and then tools, and meat for plentiful meals and fat for making things like soap. Each animal typically weighs anywhere from 1,000 to 2,000 tons, depending on sex. A bison typically stands at a stature of 6 to 6.5 feet tall and 10 to 12.5 feet long. The hump between a bison’s shoulder is made up of muscle, supported by long vertebrae.

Low in fat, grilled bison burgers contain 90% lean and only 10% fat. Bison meat can be found in many grocery stores, warehouse retailers, natural food stores, local butcher shops, and online. If you have difficulty locating bison meat near you, BisonFinder is the first app dedicated to locating quality bison meat and byproducts near you. It can be downloaded from the iTunes or Google Play stores for free.

For this particular recipe, you will require an outdoor grill, a bowl, a baking sheet, aluminum foil, and a meat thermometer.

INGREDIENTS

DIRECTIONS

Begin by preparing the outdoor grill. First, lightly oil the grate of the grill with olive oil cooking spray. Preheat the grill to a high heat. For safe cooking conditions, a good rule of thumb to follow is to allow the grill to heat for about 15 minutes before beginning any grilling.

As your grill preheats, use this time to make your bison patties. If not yet ground, grind your bison meat. Once this is complete, take your ground bison meat, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper and mix them together by hand in a bowl. Separate the resulting mixture into fourths, forming 4 patties. Place the patties on your baking sheet and cover them with aluminum foil. Refrigerate until chilled. This should take approximately 15 minutes.

Once chilled, uncover the patties and spray them with some olive oil cooking spray and place them on the grill. Grill until hot and slightly pink in the center, spending about 5 minutes per side. Add a slice of cheese atop each burger and continue cooking for a couple more minutes, or enough time for the cheese to melt depending on how well you wish your burger to be cooked. Test your meat’s safety by measuring the center of your burger with a meat thermometer. It should read 140 degrees Fahrenheit, or 60 degrees Celsius, when inserted into the center of the bison burger.

Finish your burger with a bun and any other garnishes you would like.

Lastly, enjoy this fresh take on the burger!

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