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Entries in Grill (7)

Monday
Apr082013

Cheddar Jalapeño Burgers

 

Cheddar jalapeno burger

Mother Nature finally got the message that it is spring and not winter because our temperatures have been on the rise these past few days! Even though we use our grill all year, even in the snow, there is something about the first warm spring day that makes the grill scream "use me!" So, today we did! Despite some rain, we had a craving for burgers. Being that we are always searching for new flavor combinations for our burgers, I decided to give these a try. They came together very quickly and were absolutely delicious! These were the perfect way to welcome spring. Now, I just hope that this weather sticks around for a while!

1 1/2 pounds Ground Chicken (I used ground turkey)
1/2 cup Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 teaspoons Jalapeño, chopped (I used 1/2 of a large jalapeño)
1 teaspoon Ground Cumin
1 teaspoon Paprika
1/3 cup Shredded Cheddar Cheese
Salt and Pepper

Place all ingredients in a large bowl. Using your hands, mix everything until well incorporated, taking care not to over mix. Form the mixture into four equal-sized patties. Cook the burgers on a grill over medium heat until cooked through, about 5-7 minutes on each side. Serve each burger on a bun topped with sour cream and guacamole, if desired (I put a little bit of bbq sauce on mine and it was delicious).

SOURCE: What's Gabby Cooking

Thursday
Sep062012

Grilled Garlic and Herb Bread

I made this recipe as a side to a pasta dish, and couldn't have been happier with how it turned out. Grilled bread, fresh garden herbs and garlic make for a winning combination. It can also be used as a springboard for your imagination: tomato and olives would taste great, and fit in perfectly. If you make the bread yourself, and use your garden for everything else, this recipe can feed about four people as a side dish for around thirty cents.

8-10 garlic cloves
Olive Oil
Handful of Fresh Herbs (Rosemary, Parsley, Basil), chopped
1 Loaf of Bread

Wrap garlic cloves and olive oil in a foil packet and grill until soft and browned, flipping the packet periodically.Cut the bread in half along the long axis so that you have two sections of loaf. Drizzle olive oil on the newly cut surface of both sides. Place the two slices of bread loaf face down on the grill, until slightly browned and charred, but not burnt. Smash the softened garlic cloves with a fork, and spread them along the entire surface of the bread. Sprinkle the chopped herbs on top of the garlic-smothered bread.

 

Wednesday
Sep052012

Tomato, Chorizo, and Goat Cheese Open-face Sandwich

Welcome to Round two of Joel's guest post series. This week, I'll be featuring summertime recipes that were put together on the fly, with little planning. Most dishes were concocted while walking around the weekend farmer's market looking for fresh, ripe ingredients. Everything shown this week can be made in minutes flat, and requires only a few ingredients.

Tomatoes in August can't be beaten. I'm always drawn to discolored, misshapen heirlooms, because their flavors are so complex, unlike anything available at a supermarket. Add local chorizo, goat cheese, bread and garden herbs and I'm in heaven.

I put together this summertime open-face sandwich using my farmer's market haul, and Melissa and I were blown away by the flavor and simplicity of it. Using the ingredients below, I was able to make two medium sized sandwiches, but the recipe can easily be upscaled to feed a large group.

1 loaf of bread (I used an "everything" bread with herbs and spices, although a plain Italian would be just as good).
1 Tomato, sliced
1 Link of Chorizo, grilled and sliced
1 Handful Various Fresh Herbs (I used Basil, Thyme and Rosemary because I had them. Use whatever you have, or experiment)
4 scoops (~4-5 Tbsp) of Goat Cheese
Olive Oil for seasoning bread

Cut the chorizo into thin, slightly-diagonal slices and grill or cook in a frying pan. Then, cut the bread into slices, slather some olive oil on it, and grill until slightly toasted. Chop or slice your herbs, and put about a quarter of them on the toasty side of the bread. Next, layer the sliced tomato and chorizo. Top off the sandwich with dollops of goat cheese and the rest of the herbs.

Sunday
Jul012012

Grilled Chicken Breasts with Spicy Coconut Sauce

Grilled chicken with spicy coconut sauce

Every so often, Joel buys ebook versions of cookbooks for the iPad. He has gotten a slow cooker book, a Pioneer Woman book, a Mark Bittman book, and now this one, The New Portuguese Table by David Leite. I'm not entirely familiar with Portuguese cuisine, but as I flipped through the book, I noticed that many of the dishes are simple and don't require fancy ingredients that I wouldn't normally buy. I immediately set out to make this chicken dish. While all of the components were delicious, my favorite part of this recipe was the coconut marinade for the chicken. I tried it (before putting the chicken into it) and was amazing! To continue the coconut theme, we served this chicken over coconut rice (rice made with coconut milk instead of water). Aside from the time the chicken took sitting in the fridge marinating, this dish came together very quickly, and could easily be adapted to serve a crowd. 

For the Chicken:
1 small Yellow Onion, chopped
4 Garlic Cloves
3-inch thumb of Fresh Ginger, peeled
1 cup Coconut Milk
2 tablespoons Lemon Juice
2 1/2 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Crushed Red Pepper Flake, plus more for serving
4 Boneless, Skinless Chicken Breast Halves

Put the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor and buzz until smooth. Drop the chicken into a large resealable freezer bag, pour in the marinade, and toss to coat. Place the bag in a shallow dish and marinate in the fridge for at least 4 hours, or preferably overnight, turning several times. Remove the chicken from the fridge about 30 minutes before ready to cook.  Preheat a gas grill to high. Lower the heat to medium and lightly brush the grill rack with oil. Remove the chicken from the marinade and grill until well marked and cooked through, about 5-6 minutes per side. 

For the Coconut Sauce:
2 tablespoons Olive Oil
1/2 small Yellow Onion, minced
1 teaspoon Grated Lemon Zest
1-inch thumb Fresh Ginger, peeled and grated
1 teaspoon Crushed Red Pepper Flake
2 teaspoons Double-Concentrate Tomato Paste (I just used regular)
3 Garlic Cloves, minced
1 can (13.5 ounces) Coconut Milk
1/4 cup Heavy Cream
Salt and Pepper

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until golden brown, about 7 minutes. Reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, about 8-10 minutes. Toss in the garlic and cook for 1 more minute. Pour in the coconut milk and cream and bring to a boil, then turn the heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.

For Serving:
Dollop cooked rice onto a plate, top with chicken breast, and spoon the sauce over the top. Sprinkle with chives and additional red pepper flake as garnish, if desired.  

Saturday
Jun022012

Poblano Burgers with Chipotle Cream

Chipotle cream burger

Joel likes spicy food. In fact, at any given time, there are at least 3 different bottles of hot sauce open in our fridge. I like spicy food too, but not quite as much as him. If a recipe calls for chipotles in adobo, most times, I only use half the amount because they tend to be too spicy for me, but Joel will not hesitate to use double! When I saw this recipe on Tracey's Culinary Adventures, I decided to give it a try, since it only called for one chile. I even used the correct amount of the adobo sauce, as well. The result? A spicy, but not too overtly spicy, super delicious burger. The coolness from the sour cream made the adobo sauce tolerable, in my eyes. I definitely plan to make these burgers again, but next time I think I might swap out the beef with ground turkey instead of beef. 

2 Poblano Chiles
1 tablespoon Milk
1 slice White Bread, crusts removed and torn into 1/ 2 inch pieces (I used pumpernickel)
3 tablespoons Fresh Cilantro, minced and divided
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/2 teaspoon Paprika
1/2 teaspoon Salt, divided
1/2 teaspoon Black Pepper, divided
1 pound Ground Sirloin
1/2 cup Sour Cream
1 tablespoon Lime Juice
1 Chipotle Pepper in Adobo Sauce, finely chopped 
2 teaspoons Adobo Sauce
4 Hamburger Buns, toasted
Lettuce, Tomato, and Onion, for topping

Char the poblano peppers on the grill, over the flame of a gas stove, or under a broiler. Transfer the blackened poblanos to a resealable plastic bag and seal it (or put it in a bowl and cover tightly with plastic wrap). Set aside for about 15 minutes, then remove the chiles. Peel the skins off and remove the seeds and membranes; finely chop the chiles. In a large bowl, combine the milk and bread. Use a fork to mash them together into a thick paste. Add the chiles, 1 1/2 tablespoons of the cilantro, cumin, coriander, paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix to combine. Add the ground sirloin and use your hands to gently combine the mixture; do not over mix. Divide the meat into 4 equal portions and shape each into a 1/2-inch thick patty. Use your thumb to make an indentation in the center of each patty, which will keep the burgers from puffing and swelling in the center as they cook. Cover and refrigerate the burgers until you are ready to grill them.

While the burgers are grilling, make the chipotle cream sauce. In a small bowl, stir together the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, the sour cream, lime juice, chipotle chile, and adobo sauce. 

Preheat the grill and lightly oil the grates. Place the burgers on the grill and cook for about 3 minutes, or until grill marks begin to form on the bottom. Flip the burgers and cook for about 3 more minutes, or until they have cooked to your desired doneness. Serve on hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings.