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Posts Tagged ‘grill’


In the summer, we all switch over to cold soups, which I don’t really enjoy all that much. I’m not a big fan of raw onion or raw garlic, so gazpacho has never been a favorite…until now. A little bit of heat with the juicy tomatoes and the refreshing watermelon makes a delicious summer soup that I like with a skewer of marinated shrimp. All it needs is a squeeze of lime, and it’s perfect for these hot days.

Watermelon Gazpacho

2 cups cubed watermelon

1 pint cherry tomatoes

2 scallions

Juice of 1-2 limes

1/4 teaspoon hot sauce (to taste)

salt and pepper (to taste)

Combine all the ingredients in a food processor and blend until it reaches a think consistency but still has some texture. Chill until ready to serve.

Marinated Grilled Shrimp

1/2 pound large shrimp cleaned with shells removed (I like to remove tails so they can just be eaten)

1 teaspoon aleppo pepper

1/2 teaspoon ancho chili powder

1 teaspoon paprika

salt and pepper

Juice of 1 lime

3 tablespoons olive oil

Combine all the ingredients in a bowl to marinate for 30-45 minutes. Much longer, and the lime will start to cook the shrimp. Skewer them onto soaked skewers and grill for 2-3 minutes on the first side, until they start to turn pink. Flip and continue to cook for 1 minute more on the other side. Remove and serve with a lime wedge.

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I found it surprisingly hard to take pictures of BBQ chicken. For some reason, chicken just doesn’t seem that photogenic. Plus, it took a lot of willpower to keep myself from eating it immediately. If you’ve never made your own BBQ sauce, you should try it next weekend. It’s so much better than bottled, and pretty satisfying to know you made it yourself. I did make a large batch, and I’m hoping between the sugar and vinegar, it will keep in the fridge for a bit.

BBQ Sauce

2 tablespoons vegetable oil

1 onion, minced

3 garlic cloves, minced

4 plum tomatoes, seeded

3 tablespoons tomato paste

1/4 cup ketchup

1/2 cup red wine vinegar

3 tablespoons Worchestershire sauce

1/4 cup water

2 tablespoons Dijon mustard

3 tablespoons molasses

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon aleppo pepper powder

1 tablespoon ancho chili powder

1  tablespoon paprika

Saute the onion and garlic in the vegetable oil until softened. Add the tomatoes and tomato paste and allow to simmer for 10 minutes. Add the rest of the ingredients and simmer for 15 minutes longer. Let cool a bit and then puree in a food processor.

BBQ Chicken

1 chicken, cut into parts or use your favorite cuts

1 cup BBQ sauce

2 tablespoons olive oil or vegetable oil

salt and pepper

Make sure your chicken is dry when you start. You don’t need to wash chicken, it just spreads any potential bacteria around your sink. Dry off your chicken with a paper towel and rub all sides with olive oil or vegetable oil. Season with salt and pepper on both sides and place onto a hot grill or grill pan. (I now use a cast iron grill pan and it’s fantastic.) Let it develop nice color before you flip.

Brush with some BBQ sauce on both sides after you have grill marks. Continue brushing with sauce until the chicken is cooked through. Be careful not to overcook, use a meat thermometer if you’re not sure. Serve with some extra sauce on the side (not from the same container you were basting your chicken with…you don’t want to contaminate it.)

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My burgers are always a big hit and I keep my dad’s secret guarded very closely. I’m not sure if I will post that recipe at some point, but for now, it’s a secret. Sorry!

For now, you’ll have to try these delicious lamb burgers. I like lamb because it’s rather lean and flavorful with a gamey quality that I really like. It tends to get pretty dry if you overcook, so keep them closer to rare and they’ll stay nice and moist. Perfect for your next gathering, whether it’s basketball, oscars, or bbq!

Lamb Burgers

1 pound ground lamb

2 garlic cloves, minced

4 tablespoons chopped mint

1 tablespoon chopped parsley

1 teaspoon tomato paste

1 1/2 teaspoons salt

1 shallot, minced

1 teaspoon Worchestershire sauce

4 burger buns or 8 slider buns

1/4 cup plain yogurt

Combine the lamb, garlic, shallot, salt, Worchestershire, tomato paste, and half the mint together in a bowl. Mix together with a fork, being careful not to over mix the meat. Form into burgers or sliders and grill on a grill pan or grill for 3 minutes on the first side and then an additional minute on the second side. You want to start seeing the juices coming to the surface and the bottom browning before you flip. You know they’re done to medium rare when they are still somewhat soft to the touch like pushing where your thumb meets your palm.

Combine the rest of the mint and the parsley with the yogurt. Spoon onto the burger and enjoy!

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You can marinate these for a couple hours to make the flavor more intense. I’ve done the same thing with chicken, and you could really make skewers of anything. Usually, I run out of rosemary that’s strong enough to use as a skewer, so I supplement with regular skewers and add rosemary pieces in between the pieces. You could really use any marinate you want, I generally take a look in the fridge and see what bottles I have lying around and combine this and that.

Shrimp and Halibut Rosemary Skewers

1/2 pound halibut, cut into 1-1.5″ pieces

1/2 pound peeled and deveined shrimp

2 bunches rosemary, as many thicker stems as you can find

1 cup cherry or grape tomatoes

1/2 onion, chopped into 1″ pieces

1 tablespoon mirin

1 tablespoon soy sauce

2 tablespoons soy marinade or hoisin (or any other marinade you like)

1 tablespoon lemon juice

1 teaspoon Worchestershire sauce

2 tablespoons olive oil

Pull off the rosemary leaves from the bottom half of the stems (the thicker part) to create skewers. Alternate the shrimp, fish, tomatoes, and onion pieces on the skewers, supplementing with regular skewers if necessary. Make sure to be careful when skewering the raw seafood, as everything is a little more delicate than bamboo skewers. Combine the rest of the ingredients and pour over skewers in a dish, allowing them to marinate for up to 4 hours.

Grill the skewers for 5-10 minutes, depending on your grill, until the shrimp is just beyond translucent and the fish firms up a bit. Don’t overcook, try one if you need to.

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