Year on the Grill: 2014

Tuesday, May 20, 2014

KC Strip Steak with Pepper and Herb Marinade - 52 Sauces and Rubs (And Marinades)

Summertime and the living is indeed EASY!

As is adding extra flavors to a simple KC Strip Steak. In a small irrelevant corner of the world, this cut of beef may be known as a New York Strip, but in the rest of the country and historically, it is a Kansas City Strip.

It is also the favorite of budget conscious grillers these days. Just seems there is no bargains anymore in the meat counter. But I did find a very good price on these the other day!

And oh wow does this marinade combination spice rub adds a tremendous amount of flavor!

Easy, Unique and memorable... Perfect for that "Sale Day" at the meat market!

OK... Here's what I did...

KC Strip Steak with Pepper and Herb Marinade

Ingredients

2 - One inch thick Eight Ounce Kansas City (OK, Sometimes called New York) Strip Steaks
FOR THE MARINADE:
1/4 Cup Herbes de Provence Spice Mix (Store Bought or Make your Own)
3 TBS Fresh Cracked Pepper
3 TBS Coarse Sea Salt
4 Garlic Cloves, Crushed and minced
3 TBS Brown Sugar
1 tsp Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)
2 TBS Soy Sauce
2 TBS Olive Oil

Cooking Directions

Mix all ingredients to form a paste
Smear the paste to coat each steak.
Wrap each steak in Cling wrap or seal in a Ziplock bag.
Refrigerate for 8 Hours.
Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
Meanwhile, prepare your grill for high heat, Direct Grilling.
Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!

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So, I am pleased to list this as one of my Growing list of "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

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Monday, May 19, 2014

Heat and Sweet Corn Salsa - 52 Do Ahead Side Dishes

Summertime and the livin is easy.... Again!

I seem to be saying that a lot these days. A summer side dish should be easy and this one certainly is. Just open a few cans, mix in whatever you can with fresh ingredients and herbs add a few seasonings and you are done. It is served chilled, so no cooking involved. But, my oh my, the summer freshness, colors and deliciousness shines through.

I had originally made this dish as a topping for some grilled salmon filets. But when I set this out on the buffet table people just started spooning this on their plate as a side. So, side it is. And plenty of compliments!

Just a quick note about spices... I decided I wanted to make this a little on the spicy hot side. I used a single can of Ro-Tel diced tomatoes. They make a mild, HOT and the one that I used, the Mexican blend with a bit of jalapeno, garlic, cilantro and lime. Feel free to adapt this recipe to yor taste and needs...

Me,I love the mox of heat and sweet from the honey!

OK, Here's what I did...

Heat and Sweet Corn Salsa

Ingredients

1 (12 Oz) Can Ro-Tel Mexican Diced Tomatoes and Chiles
2 (12 OZ) Can Sweet Corn (Can certainly substitute fresh corn in season)
2 Medium Roma Tomatoes, diced
1/4 Cup (about 4) Green onions, diced, green parts and white
Juice of 1 medium Lime
Zest of 1 medium Lime
1/4 Cup Honey (Use less if you substitute a milder chile pepper)
Fresh basil Ribbons For garnish
Pinch of Salt

Cooking Directions

Mix all ingredients
Allow to sit in the refrigerator for 2 hours for the spices to mingle
Serve Chilled and ENJOY!

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Sunday, May 18, 2014

Grilled Korean Style Beef Short Ribs - 52 Beef Recipes with Sauces and Rubs

This is a new favorite! Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.

No joke... These are amazing and simple to do. They are marinated overnight and then grilled. that's it. Cooks fast, in only about 10 minutes. But that marinade stays with 'em. Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey... And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).

The end product is simply amazing. Deep rich beef flavors with all the hints and flavors of Asia... Best bite from the grill I have ever had!!!

OK... Here's what I did...

Grilled Korean Style
Beef Short Ribs

Ingredients

6 Pounds Beef Short Ribs, slice against the bone about 1/2 inch thick
3 Medium Kiwi, peeled and pureed into a paste
3 TBS Dark Brown Sugar
3/4 Cup Soy Sauce
1 Head of Garlic, peeled, smashed and minced
2 TBS Fresh grated Ginger
2 TBS Sesame Oil
2 TBS Sesame Seeds
3 TBS Honey
1 TBS Red Pepper Flakes
Large Pinch Black pepper
2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
Drizzle of Olive Oil

Cooking Directions

Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
Warning, the dripping marinade from the ribs will cause flare ups so stay close.
Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
Serve HOT and ENJOY!

I made an Asian themed meal with grilled Bok Choy and some grilled Scallion Pancakes with a dipping sauce. I'll be doing those posts in the next two days... Enjoy!

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Saturday, May 17, 2014

Doritos "Jacked" Spicy Chipotle BBQ Corn Salad - 52 Do Ahead Side Dishes

BBQ Side Dishes!

First a NOTE: I used the EXTRA Spicy version of Doritos for this. Feel free to adapt to your tastes... Cool Ranch, Taco, Nacho Cheese, etc. All will work terrific and change the taste of the dish!

I seem to be collecting various side dishes now. Potato salads, Baked Bean recipes, various slaws and salasas... I am working on a theory that once you learn to grill or slow smoke the meat properly, a back yard BBQ is measured by the quality of the sides. Like pairing wines, matching the correct sides to the type of meat is an art form.

For this meal I had a mild sausage sandwich and a sweet baked bean recipe. I wanted something with a little kick to it for a vegetable side.

The latest version of Doritos corn chips added just the right amount of heat! Advertised as "Bigger, BOLDER, Thicker", they made the corn salad all of that... Crunchy, Boldly Spiced with a combination of firey HEAT from the spiced chips and the natural sweetness of the corn, all held together with the creamy cooling flavors of Ranch Dressing and Mayo.

All that BOLD flavor would be enough, but add in the wonderful coloring (too much brown food in too many BBQ plates) and you have a real Winner of a BBQ Side Dish!

OK... Here's what I did...

Doritos "Jacked" Spicy Chipotle BBQ Corn Salad

Ingredients

2 Cans Sweet Corn, Drained
2 Cups Cheddar Cheese Freshly Grated from block
1/2 Cup Mayonnaise
1/2 Cup Ranch Dressing
1 Medium Vidalia Onion, Chopped
1 Bag (10.5 Ounces) Doritos "Jacked" Spicy Chipotle BBQ Tortilla Chips

Cooking Directions

Mix everything together except the corn chips.
separate about 1/4th of the chips to use as a garnish
The other 3/4 bag crush coarsely and mix with the corn and mixings
Chill in the refrigerator for 3 hours to allow the flavors to mingle
Serve chilled and ENJOY!

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Friday, May 16, 2014

Vidalia Onions and Peppers and Sausages - 52 Pork and Side Dishes from the Grill

This is one of those dishes that is fantastic, but is so simple it is rarely served for anything except a cook's treat.

Have you ever watched those cooking interview shows? The ones where the host will ask the chef what their favorite meal is? More often than not the cook will mention something very simple. Something that brings out the best flavors of only a couple of ingredients. Something with a simple cooking method and Something generally unexpected by the host and audience.

That's what this dish is for me. Sausages cooked over an open flame, beautifully charred on the outside and just cooked through moist tender and delicious on the inside (trusting the sausages to be seasoned when you buy them). The vegetables (Simple Onions and Bell peppers) are rough diced r sliced to be bite size and then coated with Olive Oil so the will grill nicely. Once again, one of those handy dandy grill pans, the ones with all the holes in the bottom, makes cooking this incredibly fast, easy and efficient.

I make these whenever I can find those sweet Vidalia Onions

This dish goes from planning to fully cooked and served in about 15 minutes.

And is just about my perfect meal. Simple, fast and really does make these ingredients taste as good as it gets!!!

Is this too easy to justify a blog post???

OK... here's what I did...

Vidalia Onions
and Peppers
and Sausages

Ingredients

1 Package of 5 Sausages or Brats
4 Small Bell Peppers, 2 Red, 2 Yellow
2 Medium Vidalia Onions
Drizzle of Olive Oil to coat the Vegetables
Salt and Pepper to taste

Cooking Directions

Dice up the cored and seeded Bell peppers.
Put these in a medium bowl, drizzle Olive Oil and mix to coat.
Season with a couple of pinches of Salt and a few turns of a Pepper Grinder
Move to the grill over direct high heat, spread out the sausages/brats and put a a grill pan in the center. Add the vegetables to the grill pan.
Cook until the sausages have a nice char and are cooked through. Cook the vegetables until soft and have a few char marks.
Serve HOT and ENJOY!

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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Thursday, May 15, 2014

Goat Cheese Garlic Salsa Green Beans - 52 Side Dishes from the Grill

This is a delightful change of pace side dish. Of course this can easily be made for your usual run of the mill indoor dinner party. But it takes on extra charm when made as part of an outdoor summer BBQ/Grilling meal.

This has an advantage that make serving this as a BBQ side dish a perfect combination. Most of the time consuming work is done in advance (the Roasted Garlic Tomato Salsa). The actual cooking is fast. Only a couple of minutes in a grill pan and the beans are cooked through yet still have that snap of al Dente. This time is usually the same amount of time that it takes to "rest" whatever meat you are cooking as the main course prior to slicing (of course you know that "resting" meat between cooking an slicing for serving allows the meat to relax and allow the juices to redistribute... A vital step in successful grilling).

The goat cheese adds a snappy texture/taste to the dish. The salsa adds a delicious mix of tastes that when combined with the HOT Green Beans melts into an all new LOADED WITH FLAVOR Combination that will leave your guests coming back for seconds.

OK... here's What I did...

Goat Cheese Garlic Tomato Salsa Green Beans

Ingredients

1 Pound Green Beans, sliced to about 2 inch pieces
1 Cup Roasted Garlic Tomato Salsa (Can substitute your favorite store bought chunky Salsa or another fresh made Salsa of your choice)
6 Ounces Goat Cheese, divided into 12 pieces, each piece stretched thin, size of a silver dollar
1/4 Cup Olive Oil
A Healthy pinch each Salt and Pepper

Cooking Directions

You will need a grill pan to make this outside on a grill (you know, one of those pans with a bunch of holes in it).
Slice the Beans, put in a mixing bowl and coat with the Olive oil and the pinch of Salt and Pepper. Stir to mix and coat thoroughly.
Pour the Oil coated beans into the grill pan and place over direct heat. Stir occasionally so all pieces have a chance to heat thoroughly. Beans are cooked in 4-8 minutes depending on how well you like them cooked. the longer, the less snap and crispness they have. Leave on long enough for a few to get charred on the edges for extra layers of flavor, texture and color.
Remove from the heat, the oil coating the beans will have a light sizzling sound.
Immediately pour these into a wide open serving bowl, drop the Goat Cheese medallions onto the HOT Beans.
Add dollops of the Salsa, covering part of each medallion and a bit of the beans.
Serve quickly as the cheese will start to melt soon.
Serve HOT and ENJOY!

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Wednesday, May 14, 2014

Grilled Vegetable Stuffed Bell Peppers - 52 Side Dishes from the Grill

This made for a very colorful platter of food.

I served this along side that Sexy Beer Can Chicken I blogged about a week ago. It's always nice to have something with lots of colors along side something golden brown and delicious (which as good as that hrase sounds, it;s still brown food).

But even better than it looks, the stuffing is butter soaked vegetables, corn, zucchini, tomatoes and onions all held together with cheese and bread crumbs and herbs... In other words, a delicious combination of summer flavors, with wonderful accent flavors that bring out an ideal texture mix, flavor mix and still makes that beautiful colored presentation.

And BTW, add a pound of sausage to the mix and you would have a fantastic all in one Main Course/Meal

OK... Here's what I did...

Grilled Vegetable Stuffed Bell Peppers

Ingredients

6 Large Multi Colored Bell Peppers, SLiced in half lengthwise, seeds and ribs removed
4 TBS Butter
1 Large Red Onion, Small Dice
1 Medium Yellow Zucchini, Small Dice
1 Medium Green Zucchini, Small Dice
2 Cups Fresh Corn Kernels cut from Cob, can use frozen Corn thawed
1 Medium Tomato, Small Dice
1 Large Pinch Salt
1 Large Pinch Pepper
4 Cloves Garlic, crushed and minced
1/4 Cup Basil, Cut into ribbons
1/2 Cup Italian Seasoned Bread Crumbs
1/2 Cup Parmesan Cheese
2 TBS Additional Butter, Melted

Cooking Directions

Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
To prepare the stuffing, in a large saute skillet, add the Red onion and Zucchini. Saute over medium high heat until onions begin to turn translucent.
Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
Add the Basil, Bread Crumbs and Parmesan Cheese. Remove from heat and stir to mix.
Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional bread crumbs over the top of each and drizzle with a bit of butter
Grill over indirect heat (Coals pushed to one side, peppers above the part without coals, or on a gas grill, the burner(s) under the peppers turned off and the burners further away turned to high.
Close the grill and grill for about 30 minutes until the peppers have softened. and slightly charring on the edges.
Serve HOT and ENJOY!

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Tuesday, May 13, 2014

BBQ Vidalia Candy Sweet ONIONS - 52 Side Dishes from the Grill

3 ingredients... now that's simple. And the payoff is a side dish that is unique, has layers of textures and is amazingly sweet and delicious.

You start with the legendary Vidalia Onion. Those super sweet onions. In my area (Kansas, you know, God's Country), our local farmer's sell a variety of onion they call simply "Candy Onions" or sometimes, "Candy Sweet Onions". While I am a huge fan of the real Vidalia, I am also a big fan of buying fresh and local so normally I make this with the locally grown Candy Sweet variety.

Only important thing is to be sure to hunt down the sweetest variety of onion you can find.

I did grill these in my gas grill. WOrks just as well in a coal grill (Indirect heat, set up like an onion, lit coals shoved to the side, pan with onions on the other side of the grate). I have also made these in the winter in a regular kitchen oven.

This really is very very easy. While the cooking instructions have several steps, basically you take a whole onion, trim the ends, hollow out enough space to add some BBQ sauce, bake in a pan with some chicken stock in the bottom, after an hour, add more stock and more BBQ sauce and in an hour you have a fantastic unusual side dish.

Super Sweet, Super Easy and Super Delicious... And this dish will very much take your BBQ party to another level.with almost no work!

OK... here's what I did...

BBQ Vidalia
Candy Sweet ONIONS

Ingredients

6 Large Vidalia Onions (or Candy Sweet Variety)
12 TBS Plus 6 More TBS Sweet BBQ Sauce
1 Cup plus 1 More Cup Chicken Stock
Sliced Green Onion to Garnish

Cooking Directions

Carefully slice the ends of the onions off. The root tip, just enough so the onion will sit flat, the sprouting tip cut to almost the widest part of the onion.
Hollow out about 1 inch bowl from the sprout end of the onion, making sure you do not puncture all the way through the sides or bottom.
Put 2 TBS BBQ Sauce in each of the hollowed out ends.
Line them up on the bottom of a disposable aluminum pan.
Add one cup Chicken Stock to the bottom of the pan.
Set in your grill or smoker, indirect heat, about 300 degrees for one hour (lid closed of course, making this an oven).
After an hour your onions should begin to soften, the BBQ sauce is seeping into the softened layers of the onion and most of the stock has evaporated or been absorbed into the onion. Add another cup of stock to the bottom of the pan.
Slice the onions into quarters now and drizzle a fresh bit of BBQ sauce over the slices.
Return to the grill, same temp and setting for another hour.
To serve, transfer the onions to a serving dish, trying to be careful to keep each onion quarter together, garnish with slices of green onion
Serve Warm and ENJOY!

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This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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In order to join you need to start following the group board as well as at least one of my boards.
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Pages

Tuesday, May 20, 2014

KC Strip Steak with Pepper and Herb Marinade - 52 Sauces and Rubs (And Marinades)

Monday, May 19, 2014

Heat and Sweet Corn Salsa - 52 Do Ahead Side Dishes

Sunday, May 18, 2014

Grilled Korean Style Beef Short Ribs - 52 Beef Recipes with Sauces and Rubs

Saturday, May 17, 2014

Doritos "Jacked" Spicy Chipotle BBQ Corn Salad - 52 Do Ahead Side Dishes

Friday, May 16, 2014

Vidalia Onions and Peppers and Sausages - 52 Pork and Side Dishes from the Grill

Thursday, May 15, 2014

Goat Cheese Garlic Salsa Green Beans - 52 Side Dishes from the Grill

Wednesday, May 14, 2014

Grilled Vegetable Stuffed Bell Peppers - 52 Side Dishes from the Grill

Tuesday, May 13, 2014

BBQ Vidalia Candy Sweet ONIONS - 52 Side Dishes from the Grill

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