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Showing posts with label Grilled. Show all posts
Showing posts with label Grilled. Show all posts

INGREDIENTS
  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 gallon ice water

PROCEDURES 

  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. 
  • Bring to a boil, stirring frequently to be sure salt is dissolved.
  • Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. 
  • Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. 
  • Cook the turkey as desired reserving the drippings for gravy. 
  • Note that brined turkeys cook 20 to 30 minutes faster so watch the temperature
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INGREDIENTS
  • 1 red bell pepper
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon caraway seeds
  • 1/2 teaspoon olive oil
  • 1/4 yellow onion coarsely chopped
  • 3 cloves garlic coarsely chopped 
  • 2 mild fresh red chilies seeded and coarsely chopped 
  • 1/8 teaspoon red chili flakes
  • zest and juice of one lemon
  • 1 1/2 teaspoons tomato paste
  • 1 teaspoon kosher salt
  • 2 tablespoons Greek Yogurt
  • 6 chicken thighs bone in, skin on, trimmed of excess fat
  • 1 lemon thinly sliced into 6 rounds
  • 1 small red onion peeled and thinly sliced into wedges
  • 1/4 cup cilantro leaves for garnish 
PROCEDURES
  • Preheat oven to 400 degrees. Place whole bell pepper on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender.
  •  Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
  • In a small skillet toast the coriander, cumin and caraway seeds until fragrant, and beginning to sizzle and pop, about 3-4 minutes. 
  • Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
  • Heat the oil in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6-8 minutes until fragrant and slightly browned.
  • Peel the skin and remove the seeds from the bell pepper.
  • Add the bell pepper flesh to a blender. Add the spices, the onion mixture, red pepper flakes, lemon juice and zest, tomato paste and salt.
  • Pulse until well combined. Pour the mixture into a bowl and add the Greek yogurt and stir.
  • Place the chicken thighs in a gallon zip-top baggie. Add the harissa mixture. Squeeze most of the air out of the baggie and seal it. Work the harissa and chicken together until the thighs are well coated. Refrigerate overnight.
  • Preheat the oven to 425.
  • Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over and around the chicken. Top each chicken thigh with a slice of the lemon and roast for 5 minutes.
  •  Reduce the oven temperature to 350 and cook for another 12-15 minutes, until the chicken is almost cooked. Then, place it under the broiler for 2-3 minutes to give it extra color and cook it through completely. 
  • Sprinkle with fresh cilantro just before serving.
  • Can be served with jasmine rice, couscous or crispy roasted potatoes.
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INGREDIENTS
  • 8 oz dried linguini, spaghettini, or soba noodles
  • 2 cups broccoli florets, cut small
  • 1 lg carrot, peeled and thinly sliced
  • 3 Tbsp dark sesame oil
  • 2 cloves garlic, peeled, stemmed & minced
  • 1 Tbsp fresh ginger, minced
  • 2 Tbsp soy sauce
  • Juice of 1 lime (3 Tbsp)
  • 1/8 tsp cayenne
  • 1/2 tsp paprika
  • 1/2 tsp fresh ground black pepper
  • 2 Tbsp. chopped fresh basil or parsley, if you can't get basil
  • 3 green scallions, sliced
  • 12 cherry tomatoes, halved
  • 1/2 cup toasted pine nuts, peanuts, or cashews
PROCEDURES
  • Cook noodles according to package directions. Drain, rinse in cold water, drain again, and set aside
  • Cut the broccoli into small pieces
  • Peel the carrot, cut off the ends, cut in half lengthwise, then slice thinly on the diagonal
  • Chop broccoli and carrots, and steam in a basket steamer until tender-crisp, drain off water, rinse in cold water, drain and set aside
  • Toast nuts in a dry frying pan, and set aside
  • Heat 1 Tbsp sesame oil in a frying pan on medium low, add the minced ginger & garlic, sauté until lightly browned
  • Add the scallions and tomatoes or red pepper and stir gently a couple of minutes until softened slightly
  • Whisk together lime juice, 2 Tbsp sesame oil, soy sauce, salt & pepper, cayenne in a large bowl
  • Add the sautéed ginger, garlic, scallions & tomatoes (or pepper)
  • Combine with noodles, veggies & basil. Toss until the dressing is absorbed
  • Serve at room temperature or chill for 1 - 2 hours
  • Garnish with toasted pine nuts, cashews or chopped peanuts
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INGREDIENTS
  • 400g pork mince
  • 1/4 cup dried breadcrumbs
  • 4 garlic cloves, crushed
  • 2 eschalots, peeled, finely chopped
  • 2 tablespoons fish sauce
  • 250g dried rice vermicelli noodles
  • 1/3 cup Vietnamese dipping sauce for spring rolls 
  • 1/3 cup lemon juice
  • 1/4 iceberg lettuce, shredded
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped fresh coriander leaves

PROCEDURES
  • Combine mince, breadcrumbs, garlic, eschalot and half the fish sauce in a bowl.
  • Season with pepper. Shape 1/4 cup mixture around each skewer.
  • Cook noodles in a saucepan of boiling water for 3 minutes or until tender.  
  • Drain. Place in a large bowl. 
  • Add dipping sauce, lemon juice and remaining fish sauce. Toss to coat.
  • Preheat a lightly greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 8 minutes or until cooked through.
  • Toss lettuce, mint and coriander through noodle mixture. 
  • Serve with skewers.
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INGREDIENTS
  • 1 tablespoon vegetable oil
  • 3 large cloves garlic, halved
  • 1 small onion, quartered
  • 3/4 lb tomatillos (6)
  • 1 medium to large jalapeño chile, cut in half lengthwise, seeded
  • 1/4 cup loosely packed fresh cilantro (10 to 15 sprigs)
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 boneless skinless chicken breasts (2 1/4 lb)

PROCEDURES
  • In 10-inch skillet, heat oil over medium-high heat until hot. 
  • Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.
  • Remove husks from tomatilllos; rinse tomatilllos well. Cut around stem area of each to remove core; cut tomatillos into quarters. 
  • In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
  • Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa. 
  • To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
  • Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. 
  • Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
  • Heat gas or charcoal grill. Carefully brush additional oil on grill rack. 
  • Place chicken on grill over medium heat; discard marinade. 
  • Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). 
  • Serve each chicken breast with about 2 tablespoons salsa.
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INGREDIENTS 

  • Beef stock powder
  • Paprika powder (10ml)
  • Brown sugar (15ml)
  • Crushed chilli flakes (30ml)
  • Chicken pieces (1kg)
  • 30ml of tomato paste 
  • 10ml of vinegar 

PROCEDURES 

  • Mix the beef stock powder, paprika powder, brown sugar, crushed chilli, tomato paste
  • Now, we have to add chilli in a bowl to make a paste
  • Rub the paste onto and into the chicken.
  • Place on a large sheet of tin foil
  • Close and twist to seal and bake at 180 degrees for 55 minutes
  • Finally, our bbq chicken is ready.

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INGREDIENTS 
  • 1 kg beef or lamb mince
  • 1egg, lightly beaten
  • 2medium onions
  • 1-2slices of bread, toasted and then crumbled
  • 1 tsp.lemon juice
  • 4 tbsp.chopped coriander
  • 1 tsp.melted butter
  • 2 tsp.salt
  • 4green or red chillies
  • 1 tsp.black pepper powder
  • 1/2 tbsp.garlic paste
  • 1/2 tbsp.ginger paste
  • 1 tsp.cumin powder

PROCEDURES 

  • Firstly, we wash and then squeeze out any excess moisture from the mince. 
  • Set aside. Peel and chop the onions roughly, then grind them to a rough texture. 
  • Next step,is to remove and squeeze out any excess moisture from the onions, then put them back in the grinder, add the chopped coriander, chillies, lemon juice, ginger and garlic pastes. We then grind again to combine.
  • Put the beef/lamb mince into the processor with the onion paste mixture, and grind together. 
  • Turn this mixture out into a bowl, add the salt, black pepper powder, cumin powder, beaten egg, butter and 2 tbsp. of the breadcrumbs.
  •  Mix thoroughly, kneading the mixture well to ensure everything is properly combined. .  
  • We usually knead the mixture for about 5 minutes and find this helps tenderise the mince and results in perfectly smooth seekh kababs.
  •  If the mixture feels a bit sticky, add 1 more tbsp. of the breadcrumbs.
  • Cover the bowl and refrigerate for about 30 minutes. 
  • When ready to shape the kababs, grease a baking tray lightly with oil.. If you want to make this authentic seekhi shape and do not have flat skewers, lightly oil the stick end of a wooden spoon, grab a small handful of the mince mixture and shape it over the stick, making sure to smoothen it so that no cracks form. 
  • Then gently slide the kabab off the stick onto the tray. Keep going until all are shaped.
  • Preheat over to 220C. It needs to be a HOT oven when you place the tray in. 
  • Bake/grill for about 10 minutes, then turn them over and give them another 5 minutes. 
  • At this point the kababs will still be slightly light in colour, but that is ok. 
  • We shall finish them off on a pan to give them a great colour just before serving, so don't worry. 
  • Overcooking them in the oven will result in them hardening and we want them to retain their moisture. 
  • Remove them from the baking tray and if you want, you could smoke the kababs using a lit coal with a drop of oil to give them a good bbq aroma. 
  • You can also pack and freeze the kababs at this point.
  • Then just before serving the kababs, warm a frying pan and add a small drizzle of oil. 
  • Add the kababs on it in batches and keep turning them using tongs to get an even colour on every side.
  •  Remove them on to a plate and serve them juicy and sizzling hot with accompaniments of your choice
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INGREDIENTS 
  1. Grilling Method
  • Indirect grilling
  1. Advance preparation
  • 4 to 8 hours for marinating the ribs
  1. Special equipment
  • 1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
  1. For the ribs and rub
  • 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
  • 1/4 cup sweet paprika
  • 4 1/2 teaspoons freshly ground black pepper
  • 4 1/2 teaspoons dark brown sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground cumin
                    1. For the mop sauce 
                    • 2 cups cider vinegar
                    • 1/2 cup yellow (ballpark) mustard
                    • 2 teaspoons salt

                    PROCEDURES 

                    • ribs and rub procedures: 
                    • Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
                    • Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. 
                    • Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
                    • Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
                    •  Set up the grill for indirect grilling and place a large drip pan in the center.

                    N.B

                    • If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
                    • If using a charcoal grill, preheat it to medium.
                      • Time to cook, since we are using a charcoal grill, we toss the wood chips on the coals. 
                      • Haven done that, we Brush and oil the grill grate. 
                      • Arrange the ribs on the hot grate over the drip pan. 
                      • Cover the grill and smoke cook the ribs for 1 hour.
                      • When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce. 
                      • Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. 
                      • The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. 
                      • Since we are using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour.
                      •  Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
                      • To serve, we cut the racks in half or, for a plate-burying effect, then we leave them as a whole.

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                      INGREDIENTS 

                      • 4 pounds boneless skinless chicken thighs, chicken breasts also work
                      • 1 cup unsweetened pineapple juice
                      • ½ cup soy sauce
                      • ½ cup brown sugar
                      • ⅓ cup ketchup
                      • ¼ cup chicken broth
                      • 2 teaspoons fresh ginger root, grated
                      • 1½ teaspoons minced garlic
                      • green onions, sliced for garnish.

                      PROCEDURES 

                      • In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. 
                      • Reserve 1 cup sauce for basting.
                      •  Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
                      • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink.
                      •  Baste occasionally with reserved marinade during the last 5 minutes.
                      •  Garnish with green onions if desired and serve with pleasure.
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                      INGREDIENTS

                      • 2 cups olive oil
                      • 6 tablespoons honey
                      • 3 heaping tablespoons Dijon mustard
                      • 1 tablespoon salt
                      • 2 teaspoons ground thyme
                      • 2 teaspoons ground oregano
                      • Juice of 12 lemons
                      • 24 boneless, skinless chicken breasts






                      PROCEDURES 

                      • Get a clean shallow bowl to mix the ingredients. 
                      • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
                      • Pound the chicken breasts to uniform thickness and add them to the marinade. 
                      • Cover and marinate in the fridge for at least 8 hours.
                      • Heat a grill pan over medium-high heat. 
                      • Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. 
                      • Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. 
                      • Now we have to cool the temperature  of the chicken. 
                      • Finally, can now serve our grilled chicken or we defrost it. 



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