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

Sweet and Sour Pomegranate Lacquered Ribs

Sweet and Sour Pomegranate Lacquered Ribs

Pomegranate Ribs TasteFood
It’s the end of April and the start to the weekend, so now is a great time to dust off your grill – and here is a recipe to get started. I make these lacquered ribs with a glaze which includes pomegranate molasses, a rich reduction of pomegranate juice and sugar. It’s slightly sweet, slightly tart, with a slick consistency that’s great in marinades, dressings, and sauces. Pomegranate molasses is a staple in Middle Eastern cuisine, but it’s readily available here in the U.S. You’ll likely find it in specialty stores or the international section of your supermarket.
So go on and get grilling!

Sweet and Sour Pomegranate Lacquered Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup organic ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 to 2 tablespoons Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.)
2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 10 to 15 minutes.
3. Prepare the grill for indirect cooking over low heat (about 275° on a gas grill).
4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and lightly basting with the sauce every hour or so.
5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes.
6. Serve with the remaining sauce for dipping.

BLT Salad with Avocado and Grilled Croutons

BLT salad view

Bacon-ends: contemplate that. I spied a bag of bacon ends at the farmers market and had to examine. The bag was hefty, lumpy, and thick with triangular hunks of bacon mounded in vacuum packed togetherness. Bacon indeed, but not the typical neatly fanned skinny slices. You see, when those tidy OCD sliced packages are created, all irregular knobs and ends are discarded in order to produce supermarket packaged perfection. I am here to tell you that you want those ends. They are veritable chunks of heaven for bacon lovers, evoking food craving delirium. Of course I bought them.

BLT saladBLT Salad with Bacon Ends, Avocado and Croutons
Serves 4 as a main course salad

1 1/2 to 2 pounds bacon ends, excess fat trimmed, cut into 1-inch cubes
2 cups coarsely torn bite-size pieces of levain or ciabbata bread
Salt

Dressing:
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
1 large head red leaf lettuce, leaves washed and torn into bite-size pieces
4 small vine ripened tomatoes, cut into wedges
Corn kernels cut from one ear of corn
1 large hass avocado, cut into 1/2-inch cubes
1/2 small red onion, thinly sliced

1. Prepare the grill for indirect medium heat (about 400°F for a gas grill). Trim any excess fat from the bacon ends. Cut the ends into 1-inch chunks and arrange  on a grill rack (or grate) set over a grill pan to capture the rendered fat. Grill until the fat is rendered and the ends are crispy golden, about 25 minutes. (You can do this in the oven with a broiler pan, if you like.) Transfer the ends to a plate.
2. Toss the bread in the rendered fat and lightly season with salt. Spread the bread on a grill pan or the grates and grill until golden and crisp, turning as needed. Set aside.
3. Make the dressing: Whisk the vinegar, garlic, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
4. Place the salad ingredients in a large bowl. Add half of the dressing and toss to coat. Scatter the bacon and croutons over the salad and drizzle with additional dressing to taste. Serve immediately.

Asparagus Carbonara

Asparagus Carbonara TasteFood

Just grill it – in a skillet. My favorite cooking vessel is my cast iron skillet. Not only is it versatile in the kitchen, it’s handy on the grill. When it’s too hot to cook in the kitchen, I move outdoors and use my grill as an oven and a stovetop, and my cast iron skillet becomes a grill pan. Last night I made a simple carbonara pasta dish on the grill. Carbonara is the Italian version of chicken soup – a supremely comforting meal for all ages – consisting of pasta and bacon whisked with a slick sauce of eggs and cheese. It’s a family favorite year round, which I like to lighten up with seasonal vegetables.

If you use a gas grill, prepare the grill for direct cooking over medium heat. The pasta may be boiled on the grill in a grill-proof pot (most are), and the bacon and asparagus may be prepared in a cast iron skillet. Alternatively, use your stove!

Asparagus Carbonara
Serves 4

The heat from the pasta will cook the eggs when mixing. Be sure to do this away from the direct heat to prevent the eggs from scrambling.

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette

3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet (or on a griddle) over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until smooth; set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Saute over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes. Add the orecchiette and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more.
5. Serve immediately garnished with black pepper and grated cheese.

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.

A Grill and a Skillet: Yogurt Marinated Chicken Breasts with Tomatoes and Chickpeas

Chicken grill When the weather gets all hot and in your face, it helps to shout back. Fire up the grill, douse your food with loads of spice and fight fire with fire. What I love about this method is that not only is the food intoxicatingly flavored with aromatics, spicy heat and char, all of the cooking remains outside on the grill. In this recipe, chicken is swathed in a creamy-smoky-spicy bath that permeates and tenderizes the meat as it marinates. While the meat grills to crispy perfection, a basket of cherry tomatoes cooks down to a sweet sludge dotted with nubby chickpeas, which becomes the bed for the finished chicken. It’s served with couscous to absorb the rich pan juices and topped with a dollop of fragrant yogurt sauce. Bright, spicy and very shouty, indeed.

Yogurt and Spice Marinated Chicken Breasts with Tomatoes and Chickpeas

Serves 4 to 6.

Marinade:
3 garlic cloves, minced
1/4 cup Greek whole milk yogurt
2 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 tablespoon smoked paprika
1/2 tablespoon sweet paprika
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne

4 large chicken breasts with skin, de-boned, about 8 ounces each

1 pound grape or cherry tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup fresh cilantro sprigs
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Sauce:
1/2 cup whole milk Greek yogurt
1 tablespoon chopped fresh cilantro

Prepare:
1.  Whisk the marinade ingredients in a small bowl. Transfer 1 tablespoon of the marinade to another bowl and set aside for the sauce.
2.  Place chicken in a rimmed baking dish. Rub all over and between skin and meat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3.  Prepare the grill for direct and indirect cooking over medium heat.
4.  Heat the oil in a large cast iron skillet over indirect medium heat. Add the tomatoes and cook until they just begin to break down and release their juices, about 10 minutes, stirring occasionally. Add the garlic, chickpeas, cilantro, cumin, red pepper flakes and salt. Cook until the tomatoes collapse and the sauce thickens, about 10 more minutes, stirring occasionally.
5. While the tomatoes cook, remove the chicken from the marinade and discard the marinade. Grill the chicken, skin side down, over direct medium heat, until cooked through, turning once. Remove from heat.
6. Whisk the reserved marinade with 1/2 cup yogurt and fresh cilantro.
7. Cut the chicken breasts in half crosswise. Nestle into the skillet with the tomatoes and chickpeas. Serve with the yogurt sauce.

This dish and its many iterations I’ve enjoyed making is originally inspired by a recipe from Bon Appetit. 

Father’s Day Grilling: Spice Rubbed Baby Back Ribs

ribs bbq tastefood

Posted by Lynda Balslev

Next week is summer solstice. For those of you who know me and this blog, Midsummer is a big celebration for our family. Each year we throw a Danish-inspired party at the beach to celebrate the longest day of the year. You can read in great detail about our celebration in this feature I wrote for the June issue of Marin Magazine. This year, however, we are changing gears a bit and heading to the beach a week earlier where we will celebrate Father’s Day. Like the solstice, you can be sure that grilling and a bonfire will be the main attraction – worthy of any Viking (and Dad).

On the menu? Grilled baby back pork ribs, thank you very much. They are a hands-down favorite, coated with a sweet and spicy rub that permeates the meat with flavor and heat while cooking long and slow in an oven or on the grill. They are perfect for beach toting, as the ribs can be prepped and cooked early, then transported and thrown on the grill just before eating to caramelize and crisp.

Spice rub

Dry Spice Rubbed Baby Back Pork Ribs

These ribs are great as is, with a crispy coating and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from the grill and serve with additional sauce on the side. Serves 6 to 8.

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

3 racks baby back pork ribs

1. Preheat the oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
2. Pat the ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in the oven for 3 hours.
3. Prepare a grill for direct medium heat. Grill ribs on a rack over direct heat, turning, until the meat darkens and crisps, 10 to 12 minutes.