Jamaican Jerk Chicken

Beat the heat with Caribbean-style Jerk Chicken:
Grilled Jerk Chicken Legs

Jamaican Jerk is a thick and heady Afro-Caribbean marinade chock-a-block full of ingredients. Don’t let the lengthy list of spices and aromatics deter you. All you need is the fire of a grill to unify the flavors and create a spicy-sweet finger licking dinner – perfect for a summer barbecue. The heat in the marinade traditionally comes from Scotch Bonnet peppers (super hot). I’ve modified that with jalapeños – but feel free to go all out with a scotch bonnet (carefully seeded with gloved hands!) if you dare. And remember – as with most meat marinades, the longer the chicken can soak in the marinade, the better the flavor.

Jerk Chicken
Serves 6

Marinade:
6 garlic cloves
4 scallions, chopped
2 jalapeños, stemmed, seeded (optional)
1 (2-inch) knob ginger, peeled, chopped
1/4 cup fresh lime juice
3 tablespoons soy sauce or tamari
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon black peppercorns
1 tablespoon canola oil
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

6 chicken legs and/or breasts with skin and ribs

Method:
1. Place the marinade ingredients in the bowl of a food processor and process to form a paste. Arrange the chicken in a large baking dish. Rub the marinade all over the chicken and under the skin where possible. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Prepare the grill for indirect cooking over medium heat. Grill the chicken over indirect heat until charred and golden brown and thoroughly cooked through, 30 to 45 minutes, depending on size and thickness. During the last few moments of grilling, move the chicken to direct heat to char the skin as needed.
3. Serve garnished with fresh chopped parsley.

Father’s Day Grilled Baby Back Pork Ribs

BBQ Ribs – The Secret is in the Rub:
Grilled Baby Back Pork Ribs

Grilled ribs are the perfect way to kick off summer and, more importantly, celebrate Father’s Day. There are many ways to grill ribs, but my favorite method is to generously rub them with a dry spice rub, and then simply grill them low and slow until the meat is tender with a crispy crust. I may baste them with a sauce in the final moments of grilling for a shiny shellac, but I usually leave them as they are. The succulent meat provides enough moistness, without softening the crispy coating. For sauce aficionados, I’ll pass a bowl at the table for brushing and dipping.

When ribs are prepared this simply, the key to flavor perfection lies in the rub. A good rib rub should have a robust balance of sweet, salt, and heat that will coat and permeate the meat as it slowly cooks. While the amount of heat (cayenne) may be adjusted to your taste, there should be a generous amount of the salt, sugar, and flavorful spices, such as cumin, chili powder, and paprika.


This method is also ridiculously easy. All you need is time for the slow cooking. Start cooking the ribs early in the afternoon; place them over indirect low heat on the grill or pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, finish the ribs on the grill, cooking them over direct heat just long enough for them to caramelize and crisp.

Dry Spice Rubbed Baby Back Pork Ribs

Prep Time: 15 minutes
Total Time: 3 1/2 hours
Serves 6

For the rub:
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1. Prepare the grill for indirect cooking over low heat (or preheat the oven to 200° F).
2. Combine all of the rub ingredients together in a bowl and mix well.
3. Pat the ribs dry with a paper towel. Arrange in one layer on rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well.
4. Transfer to the grill and grill over indirect low heat, with the lid closed, for 3 hours, turning once or twice. (If cooking in the oven, transfer the ribs to the oven and cook for 3 hours, turning once or twice.)
5. To finish the ribs, grill the ribs over direct medium heat, with the lid closed, until the meat darkens and crisps, about 10 minutes, turning as needed. If using a sauce, baste the ribs with your favorite sauce a few minutes before removing them from the grill. Serve with additional sauce on the side. 

5 Veggie Sides for a Grill Party

Memorial Day weekend is all about the grill, but it doesn’t have to be all about the meat. Here are a bunch of side dishes to round out your party and ensure that you and your friends eat their vegetables.

broccoli rabe tastefoodGrilled Broccoli Rabe
Char, garlic and red chili flakes transform this bitter-leaning crucifer into a delicious side dish.

pepper potatoes tastefood

No -Mayo Peppery Potato Salad
Hard to believe there’s no mayonnaise in this creamy salad, chock-a-block full of peppers, chiles and onion.

Corn Tomato SaladCorn and Tomato Salad
This classic summer salad is sweet, juicy and fresh with the kick of poblano chiles and crisp red onion.

mustard blue potato tastefoodBlue Potato and Mustard Salad
Another no-mayo potato salad, napped with olive oil and spiked with fresh mustard leaves. Use blue potatoes if you can find them for color value. Otherwise, yellow potatoes will work too.

fattoush salad tastefoodFattoush Salad
A fresh and satisfying Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Jerk Chicken

Jerk Chicken

Grilled Jamaican Jerk Chicken

Jamaican Jerk is a thick and heady Afro-Carribean marinade chock-a-block full of ingredients. Don’t let the lengthy list of spices and aromatics deter you. All you need is the fire of a grill to unify the flavors and create a spicy-sweet finger licking dinner – perfect for a summer barbecue. The heat in the marinade traditionally comes from Scotch Bonnet peppers (super hot). I’ve modified that with jalapeños – but feel free to go all out with a scotch bonnet (carefully seeded with gloved hands!) if you dare. And remember – as with most meat marinades, the longer the chicken can soak in the marinade, the better the flavor.

Jerk Chicken
Serves 6

Marinade:
6 garlic cloves
4 scallions, chopped
2 jalapeños, stemmed, seeded (optional)
1 (2-inch) knob ginger, peeled, chopped
1/4 cup fresh lime juice
3 tablespoons soy sauce or tamari
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon black peppercorns
1 tablespoon canola oil
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

6 chicken legs and/or breasts with skin and ribs

Method:
1. Place the marinade ingredients in the bowl of a food processor and process to form a paste. Arrange the chicken in a large baking dish. Rub the marinade all over the chicken and under the skin where possible. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Prepare the grill for indirect cooking over medium heat. Grill the chicken over indirect heat until charred and golden brown and thoroughly cooked through, 30 to 45 minutes, depending on size and thickness. During the last few moments of grilling, move the chicken to direct heat to char the skin as needed.
3. Serve garnished with fresh chopped parsley.

Lime Marinated Shrimp Tostadas with Black Bean Salsa and Spicy Rice

Lime Marinated Shrimp Tostadas with Black Bean Salsa and Spicy Rice

Lime shrimp tostadas

This post is tricky. For my East coast readers, I want to offer you a rich and meaty stew, guaranteed to bring warmth and comfort amidst teetering snowdrifts. For my West coast friends, I am tempted to make happy south-of-the-border food in honor of the ridiculous summer weather outside. So here is a compromise: These tostadas are warming and bright, satisfying and fresh. They go equally well in front of a crackling fire with a bracing shot of tequila, or eaten grill-side with a festive shot of tequila. Each of the components are stand-alone good, and when heaped onto a crispy corn tostada shell, it’s a winter (or summer) party on a plate.

Lime Marinated Shrimp Tostadas with Black Bean Salsa and Spicy Rice

Serves 4 to 6

For the black bean salsa:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn (or 1 cup frozen corn, defrosted)
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
1/2 small red onion, finely chopped
Juice of one lime
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce, to taste
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

For the rice:
1 cup long grain rice
1 tablespoon olive oil
1/4 cup finely chopped yellow onion
1 jalapeño pepper, stemmed and seeded, minced
1 garlic clove, minced
1/2 teaspoon ground cumin
Pinch of ground cayenne
1 1/2 cups chicken stock (or water)
1 teaspoon salt

For the shrimp:
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1 pound medium shrimp, shelled and deveined

Tostada shells
Lettuce leaves
Tomato salsa or hot sauce
Fresh cilantro sprigs
Lime wedges

1. Combine all of the salsa ingredients, except the cilantro, in a bowl and mix well. Taste for seasoning. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Before serving, add the cilantro.

2. Prepare the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño and sauté until softened, 2 to 3 minutes. Add the garlic, cumin, and cayenne and sauté until fragrant, about 30 seconds. Add the rice and cook, stirring, to lightly toast and thoroughly coat, about 1 minute. Add the stock and salt. Bring to a boil then reduce heat to low and cover the pot. Simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and fluff with a fork.

3. Prepare the shrimp. Whisk 1 tablespoon olive oil, the lime juice, cumin, salt, pepper, and cayenne in a medium bowl. Add the shrimp and stir to coat. Let stand at room temperature for 10 minutes.

4. Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare the grill for direct cooking over medium heat). Remove the shrimp from the marinade, shaking off any excess liquid, and transfer to the skillet 0r grill. Cook the shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer the shrimp to a bowl.

5. To assemble the tostadas, lay a lettuce leaf over a tostada (corn) shell. Spoon some of the rice over the lettuce, then some of the black bean salsa over the rice. Top with 2 to 3 shrimp. Drizzle with a little tomato salsa or hot sauce. Garnish with cilantro leaves and a squeeze of lime. Serve immediately.

Grilled Pizza with Baby Kale, Broccolini and Chilies

broccoli kale pizza tastefood

Do you have a grill? Do you love pizza? Then look no further for a couple of  techniques that will result in delicious homemade pizza. I grill pizzas all year, no matter the weather. It keeps the heat outside on a warm day, gives me an excuse to fire up the grill on a cold day, and consistently results in crispy, chargrilled homemade pizza which is the next best thing to having my own pizza oven.

There are 2 basic methods I use to grill a pizza. The first, and easiest in my opinion, is to use a pizza stone. I have a Weber pizza stone that’s designed to fit right on my grill, but you can use any pizza stone that fits. Just preheat the stone over direct heat while you fire up the grill, and go about preparing  your pizza. When the grill is nice and hot, slide the pizza onto the stone. Close the grill and cook the pizza until the crust is browned, the cheese is melty and bubbly, and the toppings are cooked to your desired doneness, about 15 minutes.

If you want more char and blistering to your crust, the second technique is to grill the pizza directly on the grates. In this case, you should begin to grill the crust before adding the toppings. Lightly oil the rolled out crust, then place over direct heat, oiled-side down. Grill until the crust  is nicely browned on the bottom and releases easily from the grates, about 2 minutes. Brush the un-cooked side of the crust with oil then flip the crust over and add the toppings to the top. Close the lid and grill until the cheese melts and the toppings wilt, about 5 minutes.

This was the pizza I made over the weekend using the pizza stone method. I often make white pizzas, which means without tomato sauce, and top it with garlic oil, cheese and fresh veggies from the farmers market. It’s a hit with the whole family and great way to get everyone to eat their vegetables.

Grilled Pizza with Baby Kale, Broccolini and Chiles

I prefer to roll my pizza out onto a piece of parchment paper for easy maneuvering. You can skip this step and transfer the dough directly to the pizza stone if desired.  You can also prepare this pizza in an oven. Makes one large rectangular pizza.

1 pizza crust dough (recipe below)

1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon crushed red chili flakes (optional)
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1 cup finely grated Asiago or Pecorino cheese
1 1/2 cups broccolini florets, coarsely chopped
2 cups baby kale leaves (or spinach)
1 red jalapeno pepper, stemmed and seeded, finely chopped
Freshly ground black pepper

Prepare the grill for direct cooking over high heat (about 500°F) and preheat a pizza stone for at least 10 minutes.

Roll out the dough to fit the size of the pizza stone (I have a rectangular pizza stone and formed a 10 by 15-inch crust). Lay the dough on a piece of parchment. Trim the parchment to fit the contours of the pizza.

Whisk the oil, garlic and salt in a small bowl. Brush the crust with the oil. Lightly season with chili flakes, if using. Scatter half of the mozzarella and half of the Asiago over the crust. Scatter the broccolini and jalapeno over the cheese. Top with the kale. Sprinkle the remaining mozzarella and Asiago over the kale. Slide the pizza onto the pizza stone. Close the grill and cook until the crust is golden and the cheese is bubbly, 13 to 15 minutes. Remove from grill and drizzle with remaining oil. Sprinkle with freshly ground black pepper. Cut into serving pieces and serve immediately.

Alice Water’s Pizza Dough Recipe:

Makes enough for 2 (10 t0 12-inch) crusts

1/2 cup lukewarm water
2 teaspoons dry yeast
3 1/2 cups all-purpose flour, divided
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir lukewarm water and yeast together in a bowl. Add 1/4 cup all-purpose flour and the semolina. Mix well. Let stand until bubbly, about 30 minutes. Combine the remaining flour and the salt in another bowl, then add to the yeast. Add the cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes). Place dough in a lightly oiled bowl, turning to coat all sides with the oil. Loosely cover the bowl with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping.