Tag Archives: Grilling

Smoky Chipotle Glazed Ribs

Chipotle Ribs TasteFoodThe summer season has ended but grilling season certainly has not. In fact, once autumn rolls around, rich grilled meats are a perfect complement to the cool crisp weather – especially when we’re talking about ribs slathered with a spicy smoky barbecue sauce. For deep flavor, these pork ribs are coated with a robust spice rub and left to marinate before roasting. Then they roast, low and slow, on the grill until the meat is tender and juicy, before getting a good glaze on iwht a chipotle BBQ sauce.

Smoky Chipotle Glazed Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon sweet paprika
1 tablespoon ground chipotle pepper

2 racks baby back pork ribs

Sauce:
1 tablespoon canola oil
1 large garlic clove, minced
2 chipotles in adobo, minced, with juices
1/2 cup heavy bodied red wine
1/4 cup ketchup
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon salt

1. Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. You can either grill the ribs immediately, or – better yet – cover with plastic wrap and refrigerate for up to 24 hours. The longer the ribs marinate, the better the flavor.
2. Prepare the grill for indirect cooking over low heat (about 275°F). Grill the ribs until the meat is tender, about 2 1/2 hours, turning occasionally.
3. While the ribs are roasting, prepare the sauce. Heat the oil in a small saucepan and add the garlic. Saute until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced by about half, about 15 minutes.
4. Remove from the grill and cut into individual ribs. Adjust the grill for direct cooking over medium heat. Baste the ribs with some of the sauce and grill until crispy and slightly charred, 6 to 8 minutes, turning as needed. Serve with the remaining sauce. And pass the napkins.

Squash Blossom Pizza with Sweet Peppers, Onion, and Pecorino

squash blossom pizza

The title of this recipe might make this pizza sound pretty fancy, but it really isn’t. Squash blossoms are everywhere at the farmers market at this time of year. I’ve been eyeing them, contemplating ways to incorporate the floppy, sunny flowers into a meal. I’ve had blossoms fried and stuffed, but to be honest, I find them oily and heavy (at least the ones I’ve tried).  So I decided to layer them into a “white” pizza (with no red sauce) and see what happened. The results were resoundingly good and a unanimous hit at the dinner table. The flowers added a subtle, nutty flavor to the crisp and cheesy pizza, rounded out by the sweet Italian peppers, onions, and a kick of heat from crushed red chili flakes. It’s very clear the squash blossoms may be delicate, but they are no shrinking wall flower.

Squash Blossom Pizza with Sweet Peppers, Onions and Pecorino

Make your own dough (recipe here), or purchase prepared dough. For quick dinners I often purchase good quality dough ready to form from my supermarket. For family meals I stretch one package into a large rectangle, but feel free to shape it into 2 smaller pizzas. Makes one (10 x 15-inch) pizza.

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
1 pound prepared pizza dough
1 cup finely grated Pecorino Romano cheese
1 small yellow onion, thinly sliced, about 1/2 cup
1/2 cup thinly sliced sweet red peppers (I used 2 “Jimmy Nardello” peppers)
8 squash blossoms, quartered lengthwise
1 (8 ounce) fresh mozzarella ball, patted dry and thinly sliced
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red chili flakes
1/4 teaspoon freshly ground black pepper

1. Preheat the grill for indirect cooking over high heat (about 500°F for a gas grill) and preheat a pizza stone for at least 15 minutes. (Or preheat the oven to 500°F. Place a pizza stone on the lowest oven rack and preheat for at least 15 minutes).
2. Whisk the oil, garlic, and a pinch of salt in a small bowl.
3. Stretch the dough out as thinly as possible and lay on pizza peel (or rimless baking sheet lined with parchment). Lightly brush with the oil. Sprinkle half of the Pecorino over the pizza. Top with the onions and peppers. Arrange the squash blossoms over the vegetables, then place the mozzarella around the squash. Sprinkle the oregano, chili flakes and pepper over the pizza and lightly season with salt. Top with the remaining Pecorino.
4. Slide the pizza onto the pizza stone. Close the grill lid and grill until the pizza is golden brown, about 15 minutes. Remove and brush the crust with some of the oil. Drizzle any remaining oil over the pizza. Cut into serving pieces and serve immediately.

5 Salads for your Memorial Day Grill Menu

It’s Memorial Day weekend, which not only is the gate to summer, but an excuse to get outside and grill. Here are 5 fresh salads to see you through the upcoming BBQ season, perfect to accompany any grill menu.

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.

fava green saladMixed Greens with Fava Beans and Mint – the essence of late spring on a plate.

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 hearty and fresh Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.

 

Grilled Pomegranate Chicken and Vegetable Skewers

pomegranate chicken skewers tastefood

Posted by Lynda Balslev

Memorial Day weekend is a week away, but why wait to grill? Any weekend (or any night, for that matter) is a good excuse to fire up the Weber. I made these skewers to feed a crowd, but the following recipe will generously feed a table of four. A Middle Eastern inspired pomegranate marinade infused with aromatic spices tenderizes and flavors the chicken, which is best left to marinate overnight. If you don’t have time for that, then 4 hours will do.

Grilled Pomegranate Chicken and Vegetable Skewers
Serves 4

Marinade:
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sriracha
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts
Bamboo skewers, pre-soaked for 30 minutes
1 large red onion, cut into 1-inch chunks
2 red or orange bell peppers, stemmed and seeded, cut into 1-inch chunks
Fresh mint and parsley leaves for garnish

1. Whisk the marinade ingredients in a small bowl. Set aside 1/4 cup for basting.
2. Cut the chicken into 1-inch chunks. Place in a large bowl. Add the marinade and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the grill for direct cooking over medium heat. Thread the chicken on skewers alternating with onion pieces and peppers.
4. Grill over direct medium heat until nicely charred and chicken is thoroughly cooked through, turning as needed, 8 to 10 minutes, basting halfway through the cooking process with reserved sauce.
5. To serve, pile the skewers on a serving platter. Drizzle with olive oil. Season with extra salt and pepper if desired. Garnish with fresh mint and parsley leaves.

Grilled Fish and Vegetable Skewers with Barramundi

Grilled Fish Skewers TasteFood

~ Grilled Fish and Vegetable Skewers with Barramundi ~

Weekends are made for grilling, and this weekend was no different. On the menu were these fish skewers with chunks of barramundi, sweet peppers and red onion. I’ve been having some fun with barramundi lately, generously provided by the folks at Australis who are raising barramundi in some of the world’s most innovative fish farms located in Massachusetts and Vietnam. Australis is considered to be a pioneer in the use of close-containment farming (systems that are considered the “gold standard” for sustainable aquaculture). Their greener way of farming has been recognized by leading environmental organizations, including Monterey Bay Aquarium’s Seafood Watch Program, Environmental Defense, and Blue Institute, while their Smart Aquaculture practices have earned Australis the prestigious “Seafood Champion Award” by Seafood Choices Alliance. It’s no wonder they refer to their product as The Better Fish.

I enjoy the mild and buttery flavor of barramundi, and now I can attest to how well it holds up on the grill.  I used my favorite go-to marinade to coat the chunks of fish. Its secret ingredient is grated onion which adds a sweet and tangy depth of flavor that enhances the barramundi without overpowering its mild flavor.

Grilled Fish Skewers TasteFood

Grilled Fish and Veggie Skewers with Barramundi
This marinade works well with most firm-fleshed fish, including swordfish, halibut or salmon. Serves 4 to 5.

Marinade:
1/4 cup grated yellow onion, grated, with juices
1/4 cup soy sauce or tamari
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper

2 pounds barramundi, cut in 1 1/2″ chunks
1 red onion, cut in 1-inch chunks
1 large sweet red or yellow bell pepper, cut in 1-inch chunks

8 bamboo skewers, soaked in water for at least 30 minutes or metal skewers.

Whisk the marinade ingredients in a large bowl. Add fish and gently turn to coat. Cover and refrigerate 1 hour.
Prepare grill for direct cooking over medium-high heat (or preheat oven broiler.) Thread fish on skewers, alternating onion and peppers. Grill over direct medium-high heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.

Australis’ barramundi is currently available in Northern California Costco stores. If you live elsewhere, check out the Australis Facebook page for your nearest retailer, updates and news on Australis Barramundi.

australis barramundi

Disclaimer: Australis provided me with a free sample of Barramundi for review purposes, and I am being compensated for this post via the NoshOnIt Partner Publisher Program. My opinions are entirely my own.

Healthy BBQ’s for Labor Day

OK, so it’s not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer’s The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet!

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it’s very social and interactive.  During the summer, it’s the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That’s right – those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat.

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad. Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis. The eggplant is the star of the show and adds a creamy, charred flavor to the “sandwiches.”

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

And what about meat?  Grilling doesn’t just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. Fish is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers.

The bottom line? Grilling is delicious and inspiring.  It’s communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!