Category: Grilling

Chicken, gluten-free, Grilling, Main Course, Uncategorized

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

by Lynda Balslev8 Comments on 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. 

gluten-free, Grilling, Meat, Pork

Father’s Day Grilling: Spice Rubbed Baby Back Ribs

by Lynda Balslev10 Comments on 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.

Appetizers, Crostini, entertaining, Grilling, Summer, Vegetables and Salads, Vegetarian

Tomato Bruschetta

by Lynda Balslev7 Comments on Tomato Bruschetta

tomato bruschetta tastefood

Posted by Lynda Balslev

When I make tomato bruschetta, my family always says, “Summer food!” And so it is – especially when it’s made on the grill. Everything happens on our grill year round, I mean, during the summer. For this recipe slices of baguette get all toasty and charred on the Weber. Believe me, it’s worth the step for the flavor and saves you from the heat of the oven broiler. The grilled bread is then smothered with fresh chopped tomatoes infused with fresh basil from the garden, garlic and a glugg of olive oil. So simple, so good. If you could have summer in a mouthful, this would be it.

Tomato Bruschetta

I like the rustic presentation of halved baguette sections. Alternatively, slice the baguette on the diagonal 1/2-inch thick. Serves 4 to 6.

1 1/2 pounds vine ripened tomatoes
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/2 cup basil leaves, torn in small pieces
Salt and freshly ground black pepper
1 baguette

Cut each tomato in half, and scoop out the juices and seeds with your fingers or a small spoon. Cut the tomatoes into 1/4-inch dice and place in a bowl. Add 1 minced garlic clove, the olive oil, basil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Gently stir to combine and taste for seasoning. If you don’t have super sweet tomatoes yet, a pinch of sugar may be added.

Cut the baguette crosswise into 3-inch sections. Halve each section lengthwise.
Grill the bread slices until toasted, turning once. Arrange on a platter cut-side up. Peel 2 garlic cloves and slightly crush with a knife. Rub the garlic cloves over the bread.

gluten-free, Grilling, Vegetables and Salads, Vegetarian

Grilled Broccoli Rabe

by Lynda Balslev11 Comments on Grilled Broccoli Rabe

broccoli rabe tastefood

Broccoli rabe, also known as rapini, is a brassica, or mustard plant. It resembles skinny leafy broccoli with narrow stems, spiky leaves and tiny green buds that resemble miniature broccoli heads. Slightly bitter and peppery, rapini fries up well in a skillet with robust ingredients such as garlic and red chili flakes – which is how I often prepare it. Yesterday I tried a different method and tossed the slim stems with olive oil and salt, then gave them a good char on the grill. Not only was it super easy to prepare, the charred flavor was a perfect match with the assertive rapini. I served it as an accompaniment to a whole chicken I roasted in a skillet on the grill. While the chicken rested, I cooked the rabe. Then, before serving, I drizzled a few tablespoons of the chicken pan juices over the greens. While chicken pan juices are not a necessary addition, I highly recommend it.

Grilled Broccoli Rabe

Serves 3 to 4 as a side dish.

1 pound broccoli rabe
Extra virgin olive oil
Salt
Freshly ground black pepper

Prepare the grill for direct cooking over medium-high heat. Place the broccoli rabe in a bowl. Drizzle with 1 to 2 tablespoons olive oil. Lightly season with salt. Toss to coat. Carefully place the broccoli rabe on the grill, perpendicular to the grates. Cook with the lid closed until bright green in color and charred in spots, about 4 minutes, turning once or twice with tongs. Transfer to a serving plate. Serve warm.

Grilling, Lamb, Meat, Uncategorized

Rosemary and Porcini Crusted Lamb Loin Chops

by Lynda Balslev10 Comments on Rosemary and Porcini Crusted Lamb Loin Chops

Lamb tf

A rub of crushed dried porcini mushrooms and finely chopped rosemary creates an umami-rich crust for lamb. I use a food processor to blitz the mushrooms before continuing to chop them by hand with the rosemary, resulting in a coarse rub. A spice grinder will create a finer crust.

Lamb cru tf

Porcini and Rosemary Crusted Lamb Loin Chops

Serves 4.

8 lamb loin chops, each about 1 inch thick
Sea salt
Freshly ground black pepper
3 tablespoons olive oil, divided
1 large garlic clove, minced
1/4 cup finely ground dried porcini mushrooms
1 tablespoon finely chopped rosemary leaves

Season the lamb with salt and pepper. Combine 2 tablespoons oil and the garlic in a bowl and smear all over the lamb. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Thirty minutes before roasting, remove the lamb from the refrigerator. Combine the mushrooms and rosemary in a small bowl. Coat both sides of the lamb with the rub and let stand at room temperature for 30 minutes.
Preheat the oven to 375°F (190°C). 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 oven. Bake until cooked to your desired doneness, about 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 15 minutes before serving.

Appetizers, Barbeque, Grilling, Pizza, Vegetables and Salads, Vegetarian

Grilled Pizza with Baby Kale, Broccolini and Chilies

by Lynda Balslev13 Comments on 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.

gluten-free, Grilling, side dish, Vegetables and Salads, Vegetarian

Grilled Ratatouille Salad

by Lynda Balslev8 Comments on Grilled Ratatouille Salad

ratatouille salad

~ Grilled Ratatouille Salad with Couscous ~

It’s that time of year when the garden is lobbing bushels of vegetables at us faster than a tennis ball machine. And it means one thing: It’s time for ratatouille. Now, mind you, this is not your traditional ratatouille. Instead of simmering a stew of Provencal vegetables on the stovetop, I’ve thrown eggplant, squash, onions and peppers on the grill until lightly charred, then tossed them with olive oil and fresh herbs. It’s a lighter version that’s very versatile. I like to serve it over couscous, tossed with pasta or spooned on top of grilled garlic bread.

Grilled Ratatouille Salad

If you don’t have a grill, the veggies may be broiled in the oven. You may either roast the tomatoes with the vegetables or toss them in at the end. (If you grill them, thread on pre-soaked bamboo skewers to prevent them from falling through the grates). If desired, sprinkle with crumbled feta or goat cheese before serving.

Serves 4.

2 medium zucchini or yellow squash, cut in 1/2 inch slices
2 red or yellow bell peppers, quartered, stems and seeds removed
1 small eggplant, sliced crosswise 1/2-inch thick
1 large red onion, slice crosswise, 1/2 inch thick
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
1 cup grape tomatoes
1 garlic clove, minced
1/2 cup Italian parsley sprigs, coarsely chopped
1/2 cup fresh basil leaves, shredded

Prepare a grill for direct cooking over medium heat. Spread the vegetables on a tray. Brush with olive oil and lightly season with salt and pepper. Grill until lightly charred and cooked to desired doneness, 6 to 10 minutes. Transfer to a plate to cool slightly, about 5 minutes. When cool enough to handle, cut in large chunks. Place in a bowl with tomatoes, garlic, parsley and basil. Gently toss to combine. Taste for seasoning and add more olive oil if desired. Serve warm or at room temperature.  

Condiment, Grilling, Meat, Uncategorized

Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

by Lynda Balslev10 Comments on Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

flank steaks tf

~ Flank Steak, Spicy Green Chiles, Beer, Sriracha and a Grill ~

I’m packing my bags and on my way to a Cook n Scribble writers’ retreat and Longhouse Food Revival at Tutka Bay Lodge and a short whirlwind trip sponsored by the Alaska Tourism Board. This is so exciting, I’d be pinching myself right now if I weren’t so busy looking for my bear bells. More to follow I promise! For now, keep cool and sated with these fiesty flank steak skewers from the TasteFood archives. They are sure to liven up any summer party.

Grilled Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

When the weather is so hot it feels like it’s shouting at you, then why not shout back with this spicy, peppery recipe for grilled flank steak? There is nothing soft-spoken about steak marinated in a fiery beer bath or its 3-chile dipping sauce. Sharp, fragrant and heady with stout, lime and sriracha, the marinade tenderizes the beef as it soaks overnight and soaks up the flavors and just enough spice without overwhelming. The sauce is inspired by Zhoug, a Yemeni condiment that’s a cross between chimichurri and harissa, which is arguably a match made in heaven. Serve on skewers for fun party food and be sure to pass the beer and tequila for a bold and jazzy meal to beat the heat.

Serves 4 to 6 as a main course

Marinade:
3 cloves garlic, minced
1/2 cup dark beer or stout
1/4 cup lime juice
2 tablespoons sriracha or hot sauce
2 tablespoons dark brown sugar
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons chipotle chili powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper

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

Green Chile Sauce:
1 poblano pepper, stemmed, coarsely chopped
1 jalapeno pepper, stemmed, coarsely chopped
1 green serrano pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup cilantro sprigs
1/2 teaspoon ground cumin
1/2 teaspoon salt
Extra-virgin olive oil

Whisk all the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and turn to coat. Cover and refrigerate overnight.

Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, cumin and salt and briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Store in refrigerator for up to 5 days. The flavors and heat will diminish with time.

(Note: When you make the sauce, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without coming in contact with your skin).

Remove steak from marinade 30 minutes before grilling. Discard the marinade. Prepare grill for high heat. Thread strips on pre-soaked bamboo skewers. Grill over direct heat, turning once, 5 to 6 minutes each side for medium-rare. Serve with the spicy green chile sauce.

Appetizers, Beverages, Breads, Pasta, Rice, Grains, Chicken, Desserts, Fruit, gluten-free, Grilling, Pork, recipe, side dish, Soups and Stews, Summer, Vegetables and Salads

Sizzling Fourth of July Grill Menu

by Lynda Balslev11 Comments on Sizzling Fourth of July Grill Menu

We are wilting under the shroud of a spectacular heat wave here in the Bay area. Stifled by the temperature, nothing is moving – even the leaves are too warm to rustle. It’s so hot right now, it’s impossible to cook. In fact it’s so hot right now, it’s impossible to even write about cooking. So, let me treat you to a photo round up of a sensational summer grill menu in preparation for the fourth of July. Keep cool.

Blackberry Spritzer tfBlackberry Spritzer and Mojitos

gazpachBeat the Heat Chunky Gazpacho

fattoush salad tastefoodFattoush Salad

ribsSummer Solstice BBQ Baby Back Ribs

marinated chicken skewers tfGrilled Chicken Skewers with Sriracha Marinade

quinoa kale slaw tfRed Quinoa and Kale Slaw

apricot bruleeCaramelized Apricots on the Grill with Yogurt and Honey

Barbeque, Condiment, Grilling, Lamb, Main Course, Meat

Moroccan Spiced Lamb Kefta Skewers

by Lynda Balslev14 Comments on Moroccan Spiced Lamb Kefta Skewers

Lamb Keftas TasteFood
~ Grilled Moroccan Lamb Keftas, Spicy Roasted Red Pepper Sauce, Tsatsiki ~

There is something utterly complete about this meal. Homemade ground lamb keftas, fragrant with Moroccan spices, are grilled until crisp and succulent. Served with a sweet and spicy red pepper puree and cool minty yogurt sauce, these addictive morsels hit all flavor notes. They are a great option for party food, easy to prepare in advance and economical in ingredients. Just be warned that your guests will inhale these skewers before you blink, so you might need to splurge on a double recipe.

Spicy Lamb Kefta Skewers

Serves 4 to 6

Keftas:
2 pounds ground lamb
1 small onion, minced, about 1/2 cup
3 cloves garlic, minced
2 teaspoon ground cumin
2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup Italian parsley leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped

Pre-soaked bamboo skewers
Extra-virgin olive oil

Tsatstiki:
1 1/2 cups whole milk Greek yogurt
1 small English cucumber, seeded, finely diced
1 garlic clove, minced
1/4 cup mint leaves, finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash of Tabasco

Spicy Roasted Red Pepper Sauce
Pita bread
Fresh mint leaves

Prepare the keftas: Combine all of the ingredients in a large bowl. Mix to combine, without over-mixing. With a light hand, form a handful of the meat around a skewer into a sausage, about 2-inches long by 1-inch wide. Place on a tray or platter. Repeat with remaining meat. Lightly brush the keftas with olive oil. Cover with plastic and refrigerate at least 1 hour.

Prepare the tsatsiki: Combine all of the ingredients in a bowl. Keep refrigerated until use.

Grill the keftas over medium heat until cooked through, about 10 minutes, turning once or twice. (Or broil in the oven). Serve warm with tsatsiki, red pepper sauce and pita. Garnish with mint leaves.