I ran into this, rummaging around the Web this afternoon:
"Outdoor grilling and indoor grilling recipes"
Welcome to Nancy's Kitchen!
"Easy Grilling Recipes made with ingredients found in most kitchens and pantries."
The first one was "Cajun Turkey Burgers with Spicy Remoulade"
Here's the ingredients list:
1 1/4 lbs lean ground turkey
6 tbsp. FRENCH'S® Spicy Brown Mustard or FRENCH'S® Horseradish Mustard, divided
6 tbsp. chopped fresh parsley, divided
1 3/4 tsp. salt-free spicy seasoning, divided
1/4 cup light sour cream
1 tbsp. drained pickle relish
2 tsp. chopped capers
4 small whole wheat rolls, split
Okay: by some standards, that's a simple, easy recipe. Less than ten ingredients, and the preparation can be done without a kitchen staff.
Maybe I'll try something from Nancy's Kitchen: someday. Don't hold your breath, though, waiting: The Easy Griller's notion of "easy" is way simpler than "Cajun Turkey Burgers with Spicy Remoulade."
My son-in-law, now - but that's another topic.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, February 4, 2010
Tuesday, January 26, 2010
From Deep in the Heart of Darkest Minnesota: A Couple of Videos From Hawaii
"Best BBQ Chicken on the Planet"
joedavidsonBBQ, YouTube (July 2, 2009)
video, 7:41
"Watch world champion BBQ chef Joe Davidson prepare his winning chicken recipe. Cooking from Hawaii this time, he adds a bit of a Polynesian twist. This recipe will 'broke da mouth' (taste really good). Perfect for the Fourth of July...."
This really doesn't have much to do with grilling here in the heart of darkest Minnesota. But it's below zero, Fahrenheit, outside; I didn't get a chance to grill last weekend; and I figured I could use a change of pace.
What decided me on posting about this video was Joe Davidson's use of a chicken jacuzzi bath. I am not making that up. "Chicken jacuzzi bath!"
This video was recorded "on location in Honolulu" - which would account for the tropical plants and bright sunshine.
Joe Davidson talks you through the process of making what he calls the "best BBQ chicken on the planet." If you've got a good memory, or take notes: I'd say two or three viewings of this video might be enough for you to have a shot at the recipe, yourself.
The YouTube page includes links to Joe Davidson's website: http://www.joedavidson.com/Home/tabid/36/Default.aspx.
Now, for some Hawaiian scenery:
"360 view from on top of Diamond Head, Oahu Hawaii"
spoonyfork, YouTube (January 7, 2008)
video,
"360 view from on top of Diamond Head summit bunker on Oahu island in Hawaii. I am standing on top of the bunker's concrete roof on December 15, 2007...."
The sound you hear is wind on the camera's microphone.
This isn't the slickest video you'll ever see, but my hat's off to spoonyfork: It's one of the very few that actually give the viewer an idea of what it's like to stand where the camera is.
joedavidsonBBQ, YouTube (July 2, 2009)
video, 7:41
"Watch world champion BBQ chef Joe Davidson prepare his winning chicken recipe. Cooking from Hawaii this time, he adds a bit of a Polynesian twist. This recipe will 'broke da mouth' (taste really good). Perfect for the Fourth of July...."
This really doesn't have much to do with grilling here in the heart of darkest Minnesota. But it's below zero, Fahrenheit, outside; I didn't get a chance to grill last weekend; and I figured I could use a change of pace.
What decided me on posting about this video was Joe Davidson's use of a chicken jacuzzi bath. I am not making that up. "Chicken jacuzzi bath!"
This video was recorded "on location in Honolulu" - which would account for the tropical plants and bright sunshine.
Joe Davidson talks you through the process of making what he calls the "best BBQ chicken on the planet." If you've got a good memory, or take notes: I'd say two or three viewings of this video might be enough for you to have a shot at the recipe, yourself.
The YouTube page includes links to Joe Davidson's website: http://www.joedavidson.com/Home/tabid/36/Default.aspx.
Now, for some Hawaiian scenery:
"360 view from on top of Diamond Head, Oahu Hawaii"
spoonyfork, YouTube (January 7, 2008)
video,
"360 view from on top of Diamond Head summit bunker on Oahu island in Hawaii. I am standing on top of the bunker's concrete roof on December 15, 2007...."
The sound you hear is wind on the camera's microphone.
This isn't the slickest video you'll ever see, but my hat's off to spoonyfork: It's one of the very few that actually give the viewer an idea of what it's like to stand where the camera is.
Thursday, January 21, 2010
BBQ - Rasberry? Vinegar?? Chicken??? And Guriru-Do
The Easy Griller is still staying inside more than usual. Which doesn't have much to do with this post's topic:
I did not know there was such a thing as "raspberry vinegar."
The Easy Griller has a son-in-law now, who is something of a gourmet cook. He's served the family some of his work - and it's a treat. I may, eventually, learn to appreciate doing something beyond basic food preparation, myself.
Don't get me wrong: I like to grill. A lot.
But fussing over marinades and that sort of thing? Not so much.
I think a great deal of grilling's appeal for me is that it gets me outside for a good fifteen minutes to an hour or so. And - the way I do it - leaves me free for most of that time to relax and watch the grass, trees and shed; listen to traffic, dogs, birds, or whatever; and let my mind dwell on what's around me.
A tip of the hat to bjinsidescoop, on Twitter, for the heads-up that there was such a thing as grilled raspberry chicken.
"Grilled Chicken Breasts in Raspberry Vinegar Marinade"The page says this takes 20 minutes to prepare. About 19 over what I prefer: but it may be worth it.
Annie H, on Recipezaar (March 13, 2000)
"This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn...."
I did not know there was such a thing as "raspberry vinegar."
The Easy Griller has a son-in-law now, who is something of a gourmet cook. He's served the family some of his work - and it's a treat. I may, eventually, learn to appreciate doing something beyond basic food preparation, myself.
Don't get me wrong: I like to grill. A lot.
But fussing over marinades and that sort of thing? Not so much.
I think a great deal of grilling's appeal for me is that it gets me outside for a good fifteen minutes to an hour or so. And - the way I do it - leaves me free for most of that time to relax and watch the grass, trees and shed; listen to traffic, dogs, birds, or whatever; and let my mind dwell on what's around me.
Guriru-Do: The Way of the Grill
The Easy Griller, on Guriru-do:"There is not the griller, the grill, the burgers, and the weather. There is only the grilling."Vaguely-related posts:
(August 1, 2007)
- "The Sizzle of the Grill, the Roar of the Race Track"
(September 23, 2007)- A slice of life - and grilling
- "My First Shish Kebab"
(September 3, 2007) - "Winter: Best Grilling Season of All?"
(August 4, 2007)- Yeah, I've done 'fancy' now and again
- "Grilling: a Four-Season Pursuit"
(August 1, 2007)- The first appearance of "Giruru-do"
- "Grilling as an Exercise in Multiculturalism"
(July 31, 2007)- With haiku, no less
A tip of the hat to bjinsidescoop, on Twitter, for the heads-up that there was such a thing as grilled raspberry chicken.
Saturday, December 19, 2009
Chicken. Cheese. Anchovies. Grilled
Okay: This recipe doesn't seem to be intended for outdoor grilling. And, it's more complicated than anything I'm likely to try.
But it's got an - odd - name, and looks like it should taste good. And, since the holidays are a time for more-or-less over-the-top foot preparation, maybe someone who goes in for fancy cookery and grilling might adapt this for a charcoal or gas grill:
"Cheese and Anchovy Grilled Chicken Breasts"
Notecook (December 13, 2009)
"A lovely supper dish, with a deliciously different flavour...."
Like I said, it looks promising.
Me? I'm not likely to try. The Easy Griller is more about keeping it simple, and enjoying the flavor of burgers and steak - and not so much flavours, deliciously different or otherwise.
But, hey: Don't let me stop you from trying that anchovy-cheese-chicken thing out.
A tip of the hat to williamcooks, on Twitter, for the heads-up on this recipe.
But it's got an - odd - name, and looks like it should taste good. And, since the holidays are a time for more-or-less over-the-top foot preparation, maybe someone who goes in for fancy cookery and grilling might adapt this for a charcoal or gas grill:
"Cheese and Anchovy Grilled Chicken Breasts"
Notecook (December 13, 2009)
"A lovely supper dish, with a deliciously different flavour...."
Like I said, it looks promising.
Me? I'm not likely to try. The Easy Griller is more about keeping it simple, and enjoying the flavor of burgers and steak - and not so much flavours, deliciously different or otherwise.
But, hey: Don't let me stop you from trying that anchovy-cheese-chicken thing out.
A tip of the hat to williamcooks, on Twitter, for the heads-up on this recipe.
Thursday, December 17, 2009
Grilled Ribs? Okay: That Could Work
Christmas, New Years, and an assortment of other holidays are coming up: and that means special food. Generally in larger-than-usual quantities.
For the Easy Griller, 'fancy grilling' generally doesn't go much beyond steak and baked potatoes instead of burgers. But don't let that stand in the way of complicating your grilling life.
I ran into this recipe, which looks promising:
"Holiday Recipes & Great Grill Cooking Classics"
TexasBarbeques.com
"There are many barbeque grill Holiday Recipes for just about every major holiday. Some are classic meats that work well on the bbq grill or smoker.
"Prime rib for Christmas Day or turkey for Thanksgiving are two that come to mind.
"What would be nice is to have a collection of recipes for the holidays that can be turned to time and time again for each major and maybe not-so-major holiday...."
What they've got, so far, is a recipe for BBQ Ribs: "...Buy one rack of ribs for every two adults. Marinade ribs in worcestershire sauce, pepper, season salt and garlic...."
One rack of ribs for every two adults? I'd have the thought it would be the other way around. But then, Texas racks of ribs may be bigger than we have here in Minnesota. And, you should remember that I've lived in and near agricultural communities most of my life. Farmers' appetites tend to be on the hearty side.
One more thing, with a disclaimer. I Haven't tried out any of the (no doubt excellent) advice I found on About.com:
"Preparing the Rack - Barbecue Ribs on a Gas Grill"
2 of 7 pages of grilling advice on About.com
It's funny: I've grilled burgers, steak, chicken, potatoes, and corn cobs. But not ribs. I've never seen that as a deficit in my life's experience - and still don't - but now I'm wondering what grilled ribs would taste like.
Like grilled steak, I suppose, except with less meat, and a bone to gnaw on. A sort of fun food?
For the Easy Griller, 'fancy grilling' generally doesn't go much beyond steak and baked potatoes instead of burgers. But don't let that stand in the way of complicating your grilling life.
I ran into this recipe, which looks promising:
"Holiday Recipes & Great Grill Cooking Classics"
TexasBarbeques.com
"There are many barbeque grill Holiday Recipes for just about every major holiday. Some are classic meats that work well on the bbq grill or smoker.
"Prime rib for Christmas Day or turkey for Thanksgiving are two that come to mind.
"What would be nice is to have a collection of recipes for the holidays that can be turned to time and time again for each major and maybe not-so-major holiday...."
What they've got, so far, is a recipe for BBQ Ribs: "...Buy one rack of ribs for every two adults. Marinade ribs in worcestershire sauce, pepper, season salt and garlic...."
One rack of ribs for every two adults? I'd have the thought it would be the other way around. But then, Texas racks of ribs may be bigger than we have here in Minnesota. And, you should remember that I've lived in and near agricultural communities most of my life. Farmers' appetites tend to be on the hearty side.
One more thing, with a disclaimer. I Haven't tried out any of the (no doubt excellent) advice I found on About.com:
"Preparing the Rack - Barbecue Ribs on a Gas Grill"
2 of 7 pages of grilling advice on About.com
It's funny: I've grilled burgers, steak, chicken, potatoes, and corn cobs. But not ribs. I've never seen that as a deficit in my life's experience - and still don't - but now I'm wondering what grilled ribs would taste like.
Like grilled steak, I suppose, except with less meat, and a bone to gnaw on. A sort of fun food?
Tuesday, December 15, 2009
Alaska Scallops Wrapped in Prosciutto, Grilled Duck Breasts with Sweet Potato Frites: and Drunk Chicken?!
My closest approach to haute cuisine a la grille is my burgers flambé, with a grease fire substituting for the traditional blazing liquor.
But, I know that some folks like their food preparation to be a bit more elaborate. With that in mind, here's the first of a (short, I suspect) series of things you can do, to make grilling more complicated.
"For Your Holiday Meal / Grilling Recipes to Delight the Taste Buds of Family & Friends"
Sizzle on the Grill (December 20, 2007)
"...There are so many different ways to think of holidays. Depending upon your culture and your beliefs, you may celebrate the same name holiday – at different times and certainly in different ways according to family traditions. And I think that is a wonderful thing!
"The only suggestion I would make is to enjoy food prepared on the grill! Here are some holiday recipes that you may enjoy making with or for your family:..."
It's an impressive list:
"DRUNK CHICKEN"
Sizzle on the Grill, via Char-Broil
"This is a seriously funny description of a popular method of cooking chicken. You can purchase different devices that take the place of the beer can, which you fill with liquids that flavor the chicken while keeping it moist...."
But, I know that some folks like their food preparation to be a bit more elaborate. With that in mind, here's the first of a (short, I suspect) series of things you can do, to make grilling more complicated.
"For Your Holiday Meal / Grilling Recipes to Delight the Taste Buds of Family & Friends"
Sizzle on the Grill (December 20, 2007)
"...There are so many different ways to think of holidays. Depending upon your culture and your beliefs, you may celebrate the same name holiday – at different times and certainly in different ways according to family traditions. And I think that is a wonderful thing!
"The only suggestion I would make is to enjoy food prepared on the grill! Here are some holiday recipes that you may enjoy making with or for your family:..."
It's an impressive list:
- Alaska Scallops Wrapped in Prosciutto
- Bacon-Wrapped Pork and Apple Patties
- Beef Tenderloin Steaks with Blue Cheese Topping
- Butterflied Curry Turkey Tenderloins
- CB's EZ Grilled Veal Chop Forestier
- CB's Classic Rotisserie Roasted Leg of Lamb
- CB's EZ Grilled Duck Breasts with Sweet Potato Frites
- Drunk Chicken
- Suzanne's Deviled Eggs
Drunk Chicken: No, Seriously!
It sounds like a joke, but Drunk Chicken is a very real way of grilling chicken. I haven't tried it, but anything that brings fire, chicken and beer together deserves a hearing. Here's a link to the recipe (it's fairly simple, too):"DRUNK CHICKEN"
Sizzle on the Grill, via Char-Broil
"This is a seriously funny description of a popular method of cooking chicken. You can purchase different devices that take the place of the beer can, which you fill with liquids that flavor the chicken while keeping it moist...."
Saturday, September 26, 2009
Grilled Asian Chicken - Looks Good, and Almost Simple Enough to Consider
BBQ & Grilling
allrecipes.com
That link is to the home page. They've got information about sauces, marinades, and rubs; appetizers; beef; burgers; chicken; desserts; lamb; pork; seafood; side Dishes; skewers and kabobs; smoked; even vegetarian. All "-grilling" I presume.
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There's also a "Today's Recipe" - today it's "Grilled Asian Chicken."
The recipe calls for soy sauce, which is a deal-killer for this family: I can eat it, but others can't. Also sesame oil, honey, ginger root, crushed cloves of garlic - two of them - so you know it's going to taste good, and - finally - chicken breasts.
They claim it only takes 15 minutes of preparation - which seems about right.
Given my family's dietary limitations, I doubt we'll try it - but this is close to being simple enough for me to grill.
As I've written before: I appreciate and applaud people who toil over fancy dishes. But I can't see me doing that. There's too much good taste in simple, well-grilled foods.
allrecipes.com
That link is to the home page. They've got information about sauces, marinades, and rubs; appetizers; beef; burgers; chicken; desserts; lamb; pork; seafood; side Dishes; skewers and kabobs; smoked; even vegetarian. All "-grilling" I presume.
The recipe calls for soy sauce, which is a deal-killer for this family: I can eat it, but others can't. Also sesame oil, honey, ginger root, crushed cloves of garlic - two of them - so you know it's going to taste good, and - finally - chicken breasts.
They claim it only takes 15 minutes of preparation - which seems about right.
Given my family's dietary limitations, I doubt we'll try it - but this is close to being simple enough for me to grill.
As I've written before: I appreciate and applaud people who toil over fancy dishes. But I can't see me doing that. There's too much good taste in simple, well-grilled foods.
Thursday, September 17, 2009
Okra, "they feel like bug eggs" and an Delicious-Sounding Recipe
"Grilled Okra With Tomato Vinaigrette"
The Washington Post (September 14, 2009)
"Green Spring Gardens assistant director Cindy Brown loves fried okra. 'It isn’t summer until I fry a big batch and my son and I burn our mouths as we eat them straight out of the pan,' she says. 'My husband never joins in the annual ritual because he thinks okra is slimy, and he hates the little tapioca-like seeds. I love the way they pop in my mouth. He thinks they feel like bug eggs.
" 'Well, my son is at college, and my husband and I are trying to lose weight, so no fried okra for dinner tonight...'...."
Any time that "feel like bug eggs" is used to describe food, the odds are pretty good that it's not on my 'top ten' list of favorites.
I don't know what I think about okra: I've never, to my knowledge, eaten any. And, since I can't remember eating something that felt like bug eggs, I probably haven't even had okra operating under an assumed identity.
"...like little bug eggs?!"
Princeton's WordNet defines okra as (among other things) "long green edible beaked pods of the okra plant" - also, in the context of gumbo, "long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews".
Okay: it says they're edible; and I believe it. Human beings have been described as opportunistic omnivores. There's precious little on this planet that we can't eat. In a way we're the opposite of Koalas, with their dependence on eucalyptus leaves.
On the other hand, just because we can eat something and live to tell: that doesn't mean that I'm particularly fond of everything that's "edible."
Let's see what happened to the the lady, the okra, and her husband:
"...'grilling okra reduces the calories and the sliminess. I haven’t converted my husband to an okra lover, but at least he didn’t make a face when he ate it.'..."
Wouldn't you know it: grilling not only is less calorific than frying (shazam!), but it de-slimes okra. To a certain extent.
This household isn't likely to try okra any time soon - but if we do, I'll recommend grilling those little bug eggs.
The Washington Post (September 14, 2009)
"Green Spring Gardens assistant director Cindy Brown loves fried okra. 'It isn’t summer until I fry a big batch and my son and I burn our mouths as we eat them straight out of the pan,' she says. 'My husband never joins in the annual ritual because he thinks okra is slimy, and he hates the little tapioca-like seeds. I love the way they pop in my mouth. He thinks they feel like bug eggs.
" 'Well, my son is at college, and my husband and I are trying to lose weight, so no fried okra for dinner tonight...'...."
Any time that "feel like bug eggs" is used to describe food, the odds are pretty good that it's not on my 'top ten' list of favorites.
I don't know what I think about okra: I've never, to my knowledge, eaten any. And, since I can't remember eating something that felt like bug eggs, I probably haven't even had okra operating under an assumed identity.
"...like little bug eggs?!"
Princeton's WordNet defines okra as (among other things) "long green edible beaked pods of the okra plant" - also, in the context of gumbo, "long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews".
Okay: it says they're edible; and I believe it. Human beings have been described as opportunistic omnivores. There's precious little on this planet that we can't eat. In a way we're the opposite of Koalas, with their dependence on eucalyptus leaves.
On the other hand, just because we can eat something and live to tell: that doesn't mean that I'm particularly fond of everything that's "edible."
Let's see what happened to the the lady, the okra, and her husband:
"...'grilling okra reduces the calories and the sliminess. I haven’t converted my husband to an okra lover, but at least he didn’t make a face when he ate it.'..."
Wouldn't you know it: grilling not only is less calorific than frying (shazam!), but it de-slimes okra. To a certain extent.
This household isn't likely to try okra any time soon - but if we do, I'll recommend grilling those little bug eggs.
Yeah, There's a Recipe in That Okra Article
I took a quick look at the recipe in that Washington Post article. Okra or not, the ingredients had me getting hungry. Not the best situation for someone who's trying to lose weight - so you'll have to read it on your own.Friday, July 3, 2009
Holiday Grilling: Independence Day, Canada Day, 14 Juillet, Grundlovsdag - - -
Grilling on Independence Day is a sort of American tradition: but this isn't the only country where people celebrate something special by setting meat over a fire until it's ready to eat.
While I was looking for something else, I ran into a PR Newswire article about grilling on holidays. Turns out, people like to grill on:
The USDA FSIS article is intended to keep people from making themselves sick. It boils down to 'keep your food clean, and heat it thoroughly.' All good advice.
As usual, in this sort of article, they say that it's important to use a meat thermometer. In the case of smoking meat, which the article discusses in some detail, that may be a good idea.
I don't use a meat thermometer, although I don't see any harm in doing so.
My guess is that not everyone likes meat the way I do: fairly well done. When "grilled" means that a piece of meat has started changing color on the outside, but is just barely not raw inside: yes, then I see the need for a thermometer.
I pay attention to food safety, though. On those rare occasions when I've grilled a steak and a test cut through the thickest part shows a touch of red inside, it either goes back on the grill or in the oven until it's done.
The corn on the cob is simple, done my way. I grill the meat first, then as that's getting toward the end of the flipping cycles
I put corn cobs on the grill with most of the husk and in place. I've read that it's a good idea to soak the corn cobs before grilling, but ours is pretty fresh, so I don't.
Depending on how hot the grill is, I'll leave the cobs on a couple or five minutes, lift the lid and see what's happening. That's why I leave 'extra' husk on. When it's burned up to near the cob, I flip them and repeat the process.
So far, they've turned out pretty good.
But, not all people are as simple - or crude? - as I am, so I put links to some of the more likely-sounding articles, websites, and recipes in the "Background and resources" section at the end of this post.
Background and resources:
While I was looking for something else, I ran into a PR Newswire article about grilling on holidays. Turns out, people like to grill on:
- Canada Day
- Australia Day14 Juillet
- Grundlovsdag
- Midsommarafton
- Dia del Padre
- Pfingsten
- Summer Bank HolidayFerragosto
- You get the idea
Meanwhile, in America, Good Advice and Fussy Cookery
The USDA Food Safety and Inspection Service has some good advice: and some that strikes me as verging on the fussy.The USDA FSIS article is intended to keep people from making themselves sick. It boils down to 'keep your food clean, and heat it thoroughly.' All good advice.
As usual, in this sort of article, they say that it's important to use a meat thermometer. In the case of smoking meat, which the article discusses in some detail, that may be a good idea.
I don't use a meat thermometer, although I don't see any harm in doing so.
My guess is that not everyone likes meat the way I do: fairly well done. When "grilled" means that a piece of meat has started changing color on the outside, but is just barely not raw inside: yes, then I see the need for a thermometer.
I pay attention to food safety, though. On those rare occasions when I've grilled a steak and a test cut through the thickest part shows a touch of red inside, it either goes back on the grill or in the oven until it's done.
Complicated Recipes, Exotic Dishes, and Grilling My Way
About the most exotic foods I've grilled are shishkebabs and corn on the cob (delicious, in both cases).The corn on the cob is simple, done my way. I grill the meat first, then as that's getting toward the end of the flipping cycles
I put corn cobs on the grill with most of the husk and in place. I've read that it's a good idea to soak the corn cobs before grilling, but ours is pretty fresh, so I don't.
Depending on how hot the grill is, I'll leave the cobs on a couple or five minutes, lift the lid and see what's happening. That's why I leave 'extra' husk on. When it's burned up to near the cob, I flip them and repeat the process.
So far, they've turned out pretty good.
But, not all people are as simple - or crude? - as I am, so I put links to some of the more likely-sounding articles, websites, and recipes in the "Background and resources" section at the end of this post.
Gluten - This I am Fussy About
I'm able to digest gluten, happily, but my oldest daughter can't. Thanks to her need for gluten-free foods, I've become more aware of that particular dietary requirement. The "Background and resources" has one or two leads that might be useful. Or, not. The "Supermarket Guru" search was surprisingly unhelpful that way.My Plans for Independence Day
My wife may have something else in mind, but I plan to celebrate America's birthday by grilling burgers at noon. I do that most Saturdays, but that doesn't mean I can't enjoy it on July Fourth, too.Background and resources:
- "The Fourth of July 2008"
Facts for features, U.S. Census Bureau (May 5, 2008) - "Independence Day Grilling With Sandra Lee"
Fox and Friends, FOXNews (July 3, 2009)- Hot Italian Sausage and Peppers with Balsamic Pepper and Olive Sauce
- Jose Cuervo Golden Margarita Over Ice
- Red Pepper Pasta Salad with Hot Italian sausage
- Grilled Buttery Herb Corn
- Star-Spangled (Birthday) Cake
- "Independence Day: Drills for the Grill"
USDA Food Safety and Inspection Service (June 29, 2009) - "While July Fourth is America's Favorite Grilling Holiday, Other Countries Celebrate Their National Holidays Much the Same Way"
PR Newswire (June 24 (2009??)) - "Gluten-free grilling can be simple and delicious"
Examiner.com (June 17 (2009??)) - "You'll Love These Recipes!!!"
Phil Lempert, Supermarket Guru- I'm a bit dubious about anything with more than one exclamation mark, but he could be right.
- "Extreme Grilling: 4th of July roundup"
- Grand Rapids Press
- BBQ.about.com
- Epicurious' A complete guide to grilling
- Martha Stewart
- "Independence Day Grill: Gluten Free Grilled Pizza Recipes and Fourth of July Recipe Roundup"
Book of Yum (July 3, 2008)- Grillable gluten-free foods, with links
- "Gluten-free grilling can be simple and delicious"
Examiner.com (June 17 (2009??))
Monday, June 15, 2009
Chicken Grilling Recipes That Really Work: But First - - -
My oldest daughter told me about a way to grill chicken the other day. It involved beer - or soda pop - but she figured it might work with fruit juice, too.
I haven't tried this. If you have, I'd appreciate a comment on how well it worked. Or didn't.
You take a whole chicken (plucked and prepped - like you get at a butcher's) and a can of beer. Or soda pop. Or, maybe, fruit juice.
Open the can, and sit it (open side up, of course!) on the grill. Then, you fit the chicken, tail end down, over the can. How you're supposed to balance the thing is your problem - my daughter didn't mention how that's supposed to work.
Light the grill - or, if you're really macho, set the thing up over a grill that's already hot - and wait for the bird to get grilled all the way through.
You've read all the FDA warnings about salmonella and food poisoning. I assume you're neither a fool nor an idiot, so we'll move along.
If everything went right, you've got a grilled chicken that's absorbed some of the beer - or soda pop - or fruit juice - flavor. Sounds delicious.
My daughter thinks cranberry juice might eliminate the need for cranberry sauce. Which gave her an interesting thought: "I wonder if it would work with turkey?"
You'd need either a huge grill or a really small chicken - or turkey - to close the top, using this method. Which would let most of the smoke escape. I grill with the top down, except when I have to move the food, to make the most of the smoke's flavoring potential.
As I said, I've never tried this: but it sounds good.
One more thing: I'm not at all sure what will happen as fat from the grilling bird drips into the grill.
There's a description of one of my early experiences with grilling chicken in "Fireball Fryers, on Easy Griller's Safety page.
They look good, sound fancy, and seem to be more trouble than they're worth: but some people like to put effort into food preparation.
I haven't tried this. If you have, I'd appreciate a comment on how well it worked. Or didn't.
You take a whole chicken (plucked and prepped - like you get at a butcher's) and a can of beer. Or soda pop. Or, maybe, fruit juice.
Open the can, and sit it (open side up, of course!) on the grill. Then, you fit the chicken, tail end down, over the can. How you're supposed to balance the thing is your problem - my daughter didn't mention how that's supposed to work.
Light the grill - or, if you're really macho, set the thing up over a grill that's already hot - and wait for the bird to get grilled all the way through.
You've read all the FDA warnings about salmonella and food poisoning. I assume you're neither a fool nor an idiot, so we'll move along.
If everything went right, you've got a grilled chicken that's absorbed some of the beer - or soda pop - or fruit juice - flavor. Sounds delicious.
My daughter thinks cranberry juice might eliminate the need for cranberry sauce. Which gave her an interesting thought: "I wonder if it would work with turkey?"
You'd need either a huge grill or a really small chicken - or turkey - to close the top, using this method. Which would let most of the smoke escape. I grill with the top down, except when I have to move the food, to make the most of the smoke's flavoring potential.
As I said, I've never tried this: but it sounds good.
One more thing: I'm not at all sure what will happen as fat from the grilling bird drips into the grill.
There's a description of one of my early experiences with grilling chicken in "Fireball Fryers, on Easy Griller's Safety page.
And Now, Chicken Grilling Recipes that Really Work
Or, as Rocky the Flying Squirrel said, "and now, for something you'll really like!"- "Grilled Chicken Recipes"
Better Recipes.com
They look good, sound fancy, and seem to be more trouble than they're worth: but some people like to put effort into food preparation.
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