Grilling – TasteFood

Barbeque, gluten-free, Grilling, Main Course, Meat, Pork

Pomegranate Glazed Baby Back Ribs

May 22, 2020May 23, 2020by Lynda Balslev

The secret is in the sauce with these sticky, finger-licking baby back ribs.

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

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

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon 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

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.
Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
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. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
Serve with the remaining sauce for dipping.

Chicken, Condiment, Grilling, Marinades, salad

Chipotle Chicken and Couscous Salad

May 12, 2020May 12, 2020by Lynda Balslev

Pantry essentials: Chipotles in adobo add sensational flavor to this grilled chicken and couscous salad.

Chipotles in adobo are a flavor bomb, packed with a soupy mix of whole smoked and dried jalapeños that are rehydrated and canned in a tangy, sweet tomato sauce. A little dollop adds smoky flavor and heat to robust marinades, sauces, and stews. In this recipe, the chiles add essential flavor to the chicken marinade, which does double-duty as a basting sauce.

When using the chipotles, remember that the whole chiles have a good amount of heat, while the tomato sauce is milder and slightly sweet. So, spoon a balance of whole chiles with sauce in the food processor when making this recipe. Alternatively, separately process the entire can of chiles to get a smoother purée with a balance of heat and sweet. Either way, you won’t use the entire can, so don’t throw out the leftovers! They can easily be stored for future use. Transfer to a glass container and refrigerate for up to one month, or freeze for up to 6 months. This way you’ll have your own stash for dipping into.

In this recipe, I cut the chicken into large chunks to expose more edges to the marinade and drive in flavor. I also like to accompany the salad with hummus, which is optional.

Chipotle Chicken and Couscous Salad

Active Time: 30 minutes
Total Time: 30 minutes, plus marinating time
Serves: 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon salt

2 pounds boneless, skinless chicken breasts or thighs, cut in 2 to 3-inch chunks

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeño seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped, plus extra for garnish
1/4 cup cilantro leaves, chopped, plus extra for garnish
1/2 teaspoon Tabasco, or to taste
1/4 teaspoon freshly ground black pepper
Lemon wedges for serving

Marinate the chicken:
Process all of the marinade ingredients in a food processor until smooth. Reserve 2 to 3 tablespoons for basting. Place the chicken in a medium bowl. Add the remaining marinade and turn the chicken to thoroughly coat. Cover and refrigerate at least one hour or up to 24 hours.

Make the couscous:
Place the couscous in a large bowl. Add the water, lemon juice, olive oil, cumin, and salt and stir once to blend. Cover the bowl and let stand until all of the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork. Add the remaining ingredients and gently mix to combine. Taste for salt and seasoning.

Preheat the oven broiler (or prepare the grill). Remove the chicken from the marinade and discard the marinade. Broil or grill over direct medium heat until the chicken is charred and beginning to crisp in spots and thoroughly cooked through, basting with some of the reserved marinade, 10 to 14 minutes, depending on the thickness of the meat. (The internal temperature should register 165°F with a meat thermometer when fully cooked.)

Spread the couscous on a serving platter and arrange the chicken on top. Garnish with fresh mint and/or cilantro. Serve with lemon wedges.

gluten-free, Grilling, Main Course, Pork, recipe, Summer

Chipotle Braised Pork Carnitas

June 30, 2019June 30, 2019by Lynda Balslev1 Comment

Getting Piggy with Carnitas:

Now that it’s summer, it’s time to dig into spicy, meaty, two-fisted pork carnitas. Carnitas are perfect party food. They are fun to assemble and messy to eat, best washed down with a cold beer while eaten outdoors. What could be more fun?

The key to carnitas is to let the meat cook low and slow until it’s fork tender. In this recipe, the pork braises in a smoky, citrus-infused beer broth that imbues the meat with flavor and spice. The cooking process takes several hours, but it’s relatively hands off, simply requiring the occasional turn. The biggest challenge will be the wafting aroma of the simmering pork, which will surely test your patience. Hang in there. You can do it.

The final step is optional but highly recommended. Once the meat is shredded, arrange it in a baking dish or grill pan, toss with some of the basting juices and grill or broil at high heat until the meat begins to caramelize. Pile the meat on tortillas with salsa, guacamole, or your favorite fixings, and you are good to go. (Just remember the napkins.) If you have any leftovers, use the meat in sandwiches or loaded on homemade nachos the next day.

The pork can be grilled, which will keep the heat outdoors on a warm day, or it can be cooked in an oven. If using a grill, then brown the meat on the grates before transferring to a deep grill pan or grill-proof Dutch oven with the braising liquid.

Chipotle Beer Braised Pork Carnitas

Active Time: 40 minutes
Total Time: about 5 hours
Serves 6 to 8

1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon chili powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
1 (4 pound) boneless pork shoulder, excess fat trimmed
1 tablespoon extra-virgin olive oil
6 garlic cloves, smashed but intact
1 medium onion, coarsely chopped
1 cup Mexican beer
1 cup fresh orange juice
1/4 cup chipotle chiles in adobo sauce
1/4 cup fresh lime juice
1 tablespoon brown sugar

Accompaniments:
Warm flour or corn tortillas
Guacamole
Salsa
Fresh cilantro
Sliced green onions

1. Heat the oven to 300°F (or prepare the grill for indirect cooking over medium-low heat, 275 to 300°F).
2. Mix the cumin, paprika, chili powder, sugar, salt, and pepper in a small bowl. Rub the spices all over the meat. Let stand at room temperature for 30 minutes. (Or refrigerate for up to 24 hours, and remove from the refrigerator 30 minutes before cooking.)
3. If using the oven, heat the 1 tablespoon vegetable oil in a large Dutch-oven over medium heat on the stovetop. Add the pork and brown on all sides, turning as needed, about 8 minutes. Remove the pork and pour off the fat. (If using the grill, brown the pork over direct medium heat on the grill grates, and pre-heat a grill-proof Dutch oven over indirect heat while the pork is browning.)
4. Add the garlic, onion, beer, orange juice, chipotles, lime juice, and brown sugar to the Dutch oven. Bring to a boil over medium heat, scraping up any brown bits if on the stovetop.
5. Add the pork to the pot. Cover the pot with a lid or aluminum foil and transfer to the oven (or transfer to indirect low heat on the grill). Braise the pork until fork tender, about 4 hours, turning every hour or so.
6. Remove the pork from the braising liquid and transfer to a cutting board to cool while you reduce the sauce. When cool enough to handle, shred the meat. Place the meat in a baking dish or grill pan.
7. Boil the braising sauce over medium-high heat until reduced to a sauce consistency, 8 to 10 minutes. Strain the sauce, and drizzle some of it over the shredded pork (the pork should be lightly coated but not wet).
8. Grill or broil the pork at high heat until the meat begins to caramelize, 2 to 4 minutes.
9. To serve, spoon some of the pork in the center of a tortilla. Top with guacamole, salsa, fresh cilantro, and scallions. Roll up and eat.

Condiment, gluten-free, Grilling, Lamb, Main Course, Meat

Porcini and Rosemary Crusted Lamb Chops

April 14, 2019April 14, 2019by Lynda Balslev1 Comment

A little magic mushroom dust does wonders to your meat (not that kind of mushroom, silly):

You want these mushrooms – namely dried porcini mushrooms – in your kitchen. They keep indefinitely in your pantry, and can easily be reconstituted for use with pasta, risotto, soups, and sauces. Or you can simply blitz the heck out of them and turn them into dust.

Porcini mushroom dust is a magical elixir, fragrant with umami-rich aroma and flavor, and a gorgeous ingredient to add to rubs and marinades. Its earthy smoky flavor melds beautifully with garlic and herbs, such as rosemary and thyme, and is an excellent complement to meats, such as beef and lamb, when used as a rub.

While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a lot to make this rub – all you need is a half-ounce. When the mushrooms are dried, their flavor intensifies, so a little goes a long way. Other dried mushrooms, such as shiitakes, may be substituted, but in terms of flavor, the porcini is best. I use a spice grinder to blitz the mushrooms before mixing them with the rub ingredients, for a pasty consistency. If you don’t have a spice grinder, you can use a mini-food processor, with slightly coarser, results.

Note: If the dried mushrooms are slightly spongy and not entirely crisp before grinding, then cut them into 1/2-inch pieces, spread on a small baking tray, and place in a 300°F oven for 10 to 12 minutes. Remove and cool to room temperature before grinding.

Porcini and Rosemary Crusted Lamb Loin Chops

Active Time: 20 minutes
Total Time: 30 minutes, plus 20 minutes drying time if needed
Serves 4

1/2 ounce dried porcini mushrooms
4 tablespoons olive oil, divided
1 large garlic clove, minced
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 lamb loin chops, each about 1-inch thick

1. Finely grind the mushrooms in a spice grinder. Transfer to a small bowl and add 3 tablespoons oil, the rosemary, 1 teaspoon salt, and ½ teaspoon black pepper and stir to blend.
2. Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.
3. Preheat the oven to 375°F.
4. Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to the oven and cook to your desired doneness, about 8 to 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 10 minutes before serving.

Fish and Shellfish, gluten-free, Grilling, Main Course, recipe, salad, Vegetables and Salads

Grilled Salmon with Kale and Quinoa

April 2, 2019April 2, 2019by Lynda Balslev

Yes, you can grill all year. I often use my grill as my second oven and fire source for cooking meats, chicken, and fish, no matter the weather … well, usually. Sometimes, I admit that I can’t bear the thought of stepping out into frigid temperature or a downpour to quickly char-grill my dinner. So I turn to my oven broiler for (nearly) the same charred results. This is how I prepared these salmon skewers.

Whether you use your oven or the grill, this healthy meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chile heat, and piquant mustard, it hits all the flavor categories, and provides a welcome bite to cut through the buttery richness of the fish. The salad is another go-to favorite, where I massage the kale leaves – you’ve probably heard of this method by now. In case you haven’t, massaging the tough leaves helps to tenderize them, so that they are slightly softened, but not limp, while taming their earthy flavor. It’s really a must for kale salads, and can often be done well ahead of serving without the risk of wilting, thanks to the sturdiness of the kale leaves – and it’s a brilliant prep trick for salad.

You might wonder why I skewered the salmon, especially since there’s nothing else threaded on the skewers with the fish. I do this so that the salmon, which is cut into large chunks, has more surface area and corners, that are exposed to the grill. This ensures that there will be lots of crispy charred bits all over the salmon, which in my opinion is the best part of this recipe.

Grilled Salmon Skewers with Kale and Quinoa

Active Time: 20 minutes
Total Time: about 30 minutes, plus marinating time
Serves: 4 to 5
Special equipment: Pre-soaked bamboo skewers

2 pounds salmon filet, skin and pin bones removed, cut into 1-inch chunks

Marinade:
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari)
2 tablespoons fresh lime juice
1 tablespoon sweet chili sauce, such as Sriracha
1 tablespoon Dijon mustard

Salad:
1 small bunch curly green kale
3 tablespoons extra virgin olive oil, divided
1 tablespoon lemon or lime juice
Salt
1 tablespoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 cup chopped cauliflower florets
1/2 cup cooked quinoa, room temperature
1 medium carrot, coarsely grated or shaved
1 small red chile pepper, thinly sliced
2 tablespoons fresh cilantro leaves, coarsely chopped
2 tablespoons fresh mint leaves, coarsely chopped, plus extra for garnish

1. Place the salmon in a medium bowl. Whisk the marinade ingredients in a small bowl. Pour over the salmon and stir to coat. Refrigerate for 30 minutes.
2. Remove the tough ribs from the kale and tear the leaves into bite-size pieces. Place in a large bowl and drizzle with 1 tablespoon oil, the lemon juice, and season with 1/8 teaspoon salt. With your hands, toss and rub the leaves to thoroughly coat for about 1 minute. Let stand at room temperature.
3. Whisk the remaining 2 tablespoons oil, the vinegar, 1/4 teaspoons salt, and the black pepper in a small bowl.
4. Preheat the oven broiler.
5. Thread the salmon on the skewers and discard the marinade. Arrange the skewers on a grill pan and place on the top rack under the oven grill. Grill until cooked through and well marked in places, about 8 minutes, turning the skewers once.
6. While the skewers are grilling, assemble the salad. Add the cauliflower, quinoa, carrot, chile pepper, cilantro, and mint to the kale. Drizzle with the dressing and toss to coat.
7. To serve, spread the salad on a platter or individual serving plates. Top with the salmon skewers and garnish with additional mint.

gluten-free, Grilling, Thanksgiving, turkey

Cider Brined and Grill Roasted Turkey

November 17, 2018November 17, 2018by Lynda Balslev3 Comments

Do brine or not to brine?
In my opinion, brining is worth it – all you need is time. Follow these steps, and you will have an unfailingly moist and flavorful turkey with a crisp and crackly skin.

Brined, Air-Dried, and Grill-Roasted Turkey

My favorite way to make a turkey is to brine it – not dry brine, but in a liquid, for 24 hours. Then I remove it from the brine and let it sit uncovered in the refrigerator overnight to dry out. This ensures that the skin will not be soggy, but sufficiently dry of moisture so that it will roast, or in this case grill, to crispy perfection. Before roasting, I allow it to sit at room temperature for 1 hour, to ensure even cooking, and then I roast it on the grill. The grill? Yep. Not only am I partial to my gas grill for all sorts of cooking, I only have one oven. So when the holidays roll around and the kitchen and its appliances kick into overtime, I rely on my handy outdoor grill to step in for roasting. It’s simple to do over indirect heat, much like the indirect heat of your oven. Just pay attention to the temperature, and rotate the turkey for even cooking. The added bonus is that the grill will burnish your turkey a gorgeous mahogany color, a hue I have never achieved in my kitchen oven. So there you have it.

The turkey pictured is a 20 pounder, but generally, I roast a 16 to 18 pound bird. My family and I don’t like stuffings, so I fill the cavity of the turkey with handfuls of herbs, a quartered onion, and a quartered lemon, while taking care not to pack in too much. Once the turkey has finished cooking and while it’s resting (for at least 30 minutes) I remove the herbs and wedges and replace with a fresh bunch of herbs for decoration before carving. This step is necessary in order to show off the gorgeous results – and, boy, are they gorgeous.

So, go ahead and work these simple steps into your pre-Thanksgiving plan. You can do one step a day: Begin on Monday with the brine and finish with grilling on Thursday for a spectacular Thanksgiving turkey. It’s worth it.

Cider Brine:
3 quarts water, divided
1 quart apple cider
1 cup kosher salt
1 medium onion, quartered
1 small bunch fresh sage and/or rosemary sprigs
3 garlic cloves, smashed but intact
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon whole coriander seeds
Peeled zest of one orange

To brine the turkey, you will need enough space in your refrigerator for a container large enough to hold your turkey submerged in the brine. This can be cumbersome, but it’s worth it, in my book. I have used a plastic storage box in the past, but now rely on a cooler, in which I pour the brine directly to cover the turkey. I then leave the cooler outside overnight (note: this is only practical if the outside temperature is as cold as your refrigerator).

1. Make the brine: Combine 1 to 2 quarts water, the salt, onion, sage or rosemary, garlic, bay leaves, peppercorns, coriander seeds, and the orange zest in a large stockpot. Bring to a boil, stirring to dissolve the salt. Remove from the heat and add the remaining water and the cider; cool thoroughly (or chill overnight).

2. Brine the turkey: Place the turkey in the brine. If not fully submerged, then add more water to cover. Refrigerate overnight.

3. Air-dry the turkey: Remove the turkey from the brine and pat dry inside the cavity and outside. Place on a rack in a large roasting pan and refrigerate for at least 8 hours or overnight.

4. Grill the turkey: Remove the turkey from the refrigerator 1 hour before roasting or grilling. To grill: Prepare the grill for indirect cooking over medium heat (325°F). Grill until thoroughly cooked, rotating the turkey every hour and basting every 30 minutes or so with pan juices. Allow to rest for at least 30 minutes before carving.

Barbeque, Condiment, gluten-free, Grilling, Main Course, Marinades, Meat, Middle Eastern, On a Stick, recipe

Grilled Beef Skewers with Green Chile Sauce

August 20, 2018August 20, 2018by Lynda Balslev1 Comment

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount.

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with the spicy green chile sauce.

Fish and Shellfish, gluten-free, Grilling, Main Course, Marinades, On a Stick

Grilled Halibut and Vegetable Skewers

July 31, 2018May 17, 2021by Lynda Balslev

Maximize char-grilled flavor by skewering your fish:

Weekends are made for grilling, and this weekend was no different. California halibut is in season, and while halibut’s firm flesh is ideal for roasting thick filets on the grill, I prefer to cut the fish into chunks, quickly marinate them, and thread on skewers. By doing this, more of the fish flesh is exposed to the flavors of the marinade, and there are more edges and corners exposed to the flames of the grill to crisp and char (which are the best bits). I like to thread the fish with vegetables, such as colorful bell peppers and onion. The vegetables add flavor to the fish and bright color and freshness to the skewers – plus they are a great way to stretch pricey fish to feed a crowd.

The key to these skewers is the marinade, which has an unlikely ingredient: coarsely grated yellow onion. The onion pulp and juice add natural sweetness and bite to the marinade and nicely balance its salt and acidity. Any thick firm-flesh fish, such as halibut, tuna, swordfish, can handle a longer marinating time, upwards of 2 hours, but 30 minutes to 1 hour is sufficient to infuse flavor.

When assembling the skewers, make sure all of the ingredients are cut in uniform size, 1 to 1 ¼ inches, including any vegetables that may be threaded along with the fish, to ensure even cooking. Bamboo skewers should be soaked in warm water for at least 30 minutes before assembling. This will help to prevent them from burning while grilling.

Grilled Halibut and Vegetable Skewers

Active Time: 20 minutes
Total Time: 1 hour for marinating plus 20 minutes
Serves 4 to 6

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

2 pounds halibut, cut in 1-inch chunks
2 red, yellow, and/or green bell peppers, seeded, cut in 1-inch chunks
1 large red onion, cut in 1-inch chunks
Parsley sprigs for garnish (optional)
Lemon wedges for serving

1. Whisk the marinade ingredients in a large bowl. Add the halibut chunks and gently turn to coat. Cover and refrigerate 1 hour.

2. While the halibut is marinating, soak eight (8-inch) bamboo skewers in warm water for at least 30 minutes.

3. Prepare the grill for direct cooking over medium-high heat. Thread the fish on the skewers, beginning and ending with the halibut and alternating with onions and peppers. Lightly brush the vegetables some of the marinade.

4. Grill the skewers over direct medium heat, until the fish is charred in places and just cooked through, about 8 minutes, turning as needed. Arrange the skewers on a serving platter, garnish with parsley sprigs and serve warm with lemon wedges.

Appetizers, Breads, Pasta, Rice, Grains, Grilling, Main Course, Pizza, recipe, Summer, Vegetables and Salads, Vegetarian

Summer Pizza with Squash Blossoms and Sweet Peppers

July 25, 2018July 25, 2018by Lynda Balslev

Decorate your summer pizza with flowers – squash flowers, that is:

Squash blossoms might make this pizza sound pretty fancy, but it really isn’t. Delicate squash blossoms are everywhere at the farmers market at this time of year. I’ve been eyeing them, and contemplating ways to easily incorporate the floppy, sunny flowers into a meal. I’ve eaten blossoms fried and stuffed, but to be honest, I find them time consuming to prepare and often oily and rich. So I decided to simply layer them, with no other preparation, on a white pizza – or a pizza with no red sauce – and see what happened. The results were resoundingly good and a unanimous hit at the dinner table. The flowers shriveled and crisped while cooking, which concentrated their subtle and nutty flavor, which was nicely rounded out by sweet Jimmy Nardello peppers, onions, and a kick of heat from crushed red chili flakes. These fragile squash blossoms may be delicate, but it’s clear that they are no shrinking wall-flower.

For this recipe, you can make your own dough or purchase a good quality fresh dough from your supermarket, which is a simple shortcut for an easy meal. This recipe stretches one pound of fresh dough into a large rectangle, but you can also shape it into 2 smaller pizzas.

Squash Blossom Pizza with Sweet Peppers, Onions and Pecorino

Active Time: 15 minutes
Total Time: 30 minutes
Makes one (10 x 15-inch) pizza

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
1 pound homemade or prepared fresh 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, such as 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 large 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, and 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.

Barbeque, Chicken, gluten-free, Grilling, Main Course, Marinades, recipe

Jamaican Jerk Chicken

July 9, 2018July 25, 2018by Lynda Balslev2 Comments

Beat the heat with Caribbean-style Jerk Chicken:

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.