Year on the Grill

Thursday, February 13, 2014

Grilled Teriyaki Pineapple Shrimp Appetizer for Food Blogger PARTY on the Lake - 52 Grilled Appetizers

Last weekend the Annual East Tennessee Blogger party was held at Larry's Lake front home... Larry of the Big Dude's Eclectic Ramblings Blog. This was my third attempt to attend (but only the second time we made it (Car Trouble a few years ago)). My story back home in Kansas before we left was that we were traveling more than a thousand miles to have lunch...

Worth every mile to me...

BUT...

Ah well, I'll tell my story and they can tell theirs somewhere else.

The day was about many things... A chance to meet and greet and interact with valued friends from far away (Kansas, North Carolina, South Carolina, Florida, Tennessee and transplanted New Yorkers were represented). Some friends we only just met the day of the party, some we remembered from last year, but the highlight is always putting names and faces and personalities with the blogs I read the most...

Larry from Big Dude's Eclectic Ramblings
Chris from Nibble Me This
Penny from Lake Lure Cottage Kitchen
Sam from My Carolina Kitchen
Sadly, one of the planners had a last minute emergency, so we missed my favorite displaced Cajuns this year... Katherine and AJ from Smoky Mountain Cafe

Counting spouses, friends and neighbors; our group topped 20 before I stopped counting. The weather was perfect, the friends and conversation was perfect.... And the food was...

Well, you be the judge...

I made a very simple contribution of pineapple (my current craze, I just LOVE grilled pineapple), wrapped by a big Shrimp, marinated in Teriyaki sauce and then grilled.

The recipe is all pretty much in the description. I simply sliced up some fresh pineapple, cut them into chunks about the same size as the shrimp. I then put two toothpicks in them to make flipping easy. My blogging buddy Chris had a big jug of a store bought sauce that was perfect to marinade the assembled appetizers in for about an hour.

Then we simply grilled them over medium high heat for a couple minutes per side. The shrimp were pre-cooked, so all we were doing was heating and adding grill marks.

Chris and Larry were the "Food Directors". They wanted to have these available as appetizers while everyone was arriving. I plated them on a bed of grilled pineapple (really, what is prettier than grill marks???) added a few grilled onions and piled on nearly 100 of them. Oh, I also removed one of the two toothpicks from each one. Two make them easy to hold together and flip on the grill, but one is better for serving.

People came hungry as these were snapped up before the rest of the food was set out.

I was amused as each of the food bloggers were seen snapping photos before they dug in for a taste. Among this group, presentation is important.

Larry our host was in charge of the blender. This year's theme was Hawaiian Luau. So the TIKI drinks were flowing. I loved the blue Hawaiian seen in this photo, but I saw some Pina Coladas and of course Larry whipped up several batches of his now famous MARGUERITTA recipe!

The perfect host!

Doing double duty as bartender and cooking the lion's share of the meat, Larry also brought down a BIG plate of Sweet and Spicy Pineapple Ribs, also for appetizers.

These were snapped up even faster than the shrimp appetizers. And deservedly so, perfectly cooked, deliciously marinaded and sauced. I must confess to snapping up my fair share.

Below is my first plate of food for the meal... I think I got a sampling of everyone's dish (and I am sure I I got more than a sampling before the day was done...

Starting from the upper left and working clockwise...

Chris from Nibble Me This made grilled Huli Huli Chicken Sliders with a Ponzu slaw (slaw not shown in the big photo, so I am adding this side additional shot... The slaw was FANTASTIC)! Told you I had seconds.

Larry from Big Dude's Eclectic Ramblings smoked a couple of BIG Pork Shoulders, cooked in an Hawaiian method called Kalua which uses an underground coal oven (OK, Larry used his smoker), but he did season them Hawaiian style, wrapped them in authentic Banana Leaves and smoked with Hawaiian Koa Wood. For details, check out Larry's post with lots of photo how to's and recipes... Click HERE for that.

Penny from Lake Lure Cottage Kitchen Served up an Hawaiian Macaroni Salad that was unlike anything I have ever tasted. She explains the cooking method that adds depth and a unique texture to make this a Mac salad unlike anything I have ever had... I went back for plenty extra of this!

Chris from Nibble Me This also grilled (yes, GRILLED) some rice for the luau. I was watching as he pretty much whipped it all together on site, but no recipe. there were sauteed onions and peppers and coconut in the rice but hopefully at some point I will see the recipe on his blog. It was perfect for the plate.

My very favorite dish on the plate (although they were all perfect) was from Sam from My Carolina Kitchen. She made a sweet and spicy pineapple salsa! I first added this as a topping for the rice, then I went back and added some of this to a pulled pork slider... then just started nibbling! Sam really came through with a side dish that had beautiful colors, enough flavor to compliment the sandwiches perfectly. Note to Sam, I just got invited to make a couple of side dishes for a friend's birthday party. This will be on the list! and a note to the readers, if you follow the link, the dish originally had nectarines in place of the pineapple. I am now waiting for winter and planning to make this with Mandarin Oranges for a taste of summer in January.

I want to thank the East Tennessee Bloggers for making Jackie and myself feel so welcome. Only 51 weeks til next year!

Chris and Larry eyeing their creations (and our contributions)

Penny and my Jackie... Penny bright and smiling, Jackie too distracted by the food

After dinner we all solved the problems of the world.

Chris was more energetic and took Larry's jet ski for a spin

Wednesday, February 12, 2014

Cranberry Walnut Sauce on Sugar Cured Salmon - 52 Sauces and Rubs

I have a new dish that will become a MUST MAKE FAMILY TRADITION for any Holiday meal. Forget home made Cranberry Sauce and even forget that slurp sound that comes from the can, this is the stuff!

If you have been following along for the last few days, You have seen posts for 3 things I made for a Big Whoop de Doo BBQ for a dozen of my close friends and family and visiting celebrity blogger Larry, the BIG DUDE of Big Dude's Eclectic Ramblings blog.

That;s Larry to the left. He stopped by my backyard on his way around the country (over 4,000 miles on his RV in 2 months... with a wife, Sister-in-Law, Grand Daughter... and 4 DOGS!!!). I have already posted a spectacular Brined, Injected, Whiskey Sauce Glazed Turkey, A flavorful 30 Garlic Peppercorn Beef Roast, and I even made a fresh BBQ Sauce... In honor of Larry's Tennessee Roots I whipped up a jar of Jack Daniel's Tennessee Whiskey BBQ Sauce and Glaze!

So this post finishes my triumvirate of MEAT, Fish, Fowl and Hoof (but tomorrow I will add a Piggy pork ribs recipe for a FOURumvirate of MEAT!).

But, I am going to skip instructions on the Sugar/Salt Cured Salmon... WHICH IS MY NEW FAVORITE WAY TO MAKE A BIG SALMON FILET! Skip the how-to's sinch I just last month posted a Hot Smoked Salmon with Dressed Up Mixed Green Salad with Hazelnuts.

Just double click the photo to the left or the blue letters and by the magic of the internet you will see plenty of HOW-TO Photos for indirect grilling/smoking (even how to do it on an inexpensive Weber kettle Grill). The salmon comes out flakey tender and moist with a crust seasoned with sugar salt and peppercorns. Please take a look and learn the hints, tricks and tips to make your own Sugar Cured Salmon...

It's worth the effort, BEST SALMON EVER

Especially when you add this EASY DELICIOUS Cranberry Sauce

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

Cranberry - Walnut
Sauce

Ingredients

2 Cans (14 OZ) Cranberry Sauce with Whole Cranberries
1/2 Cup Maple Syrup
1 Cup Chopped Walnuts
1 TBS Lemon Juice
1 TBS Dijon Mustard
Large pinch each Salt and Pepper

Cooking Directions

In a medium saucepan, combine all ingredients and stir to mix.
Heat to low simmer, stirring occasionally.
Continue to simmer to reach desired consistency. I simmered uncovered for about 20 minutes which made the sauce a thin jelly consistency.
Serve as a side salad, or as a topping for Turkey, Salmon, Roast... Just about any meat. I also added a spoonful when I ate leftover mashed Potatoes...
Talk about GOOD!!!
Serve Warm and ENJOY!!!.

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Tuesday, February 11, 2014

Authentic Southern Sweet Tea and the Arnold (Winnie) Palmer Drink - 52 Backyard Drinks

It's been called the house wine of the south and in fact it is drank more often around our little corner of the Cul de Sac here in Kansas than any wine. Sweet Tea, different than sweetened tea, memorable and just better,

It does take a little time, as you seep the tea bags for a couple hours in gently simmering water. It also takes a little extra effort as you need to make a simple syrup to add the sweet to sweet tea... but again... Worth it.

Here's how to do it...

2 gallons Water
5 big FAMILY SIZE Luzianne tea bags
1/2 tsp Baking Powder
4 Cups Water
4 Cups Sugar

I have a BIG three gallon pot that I make my tea in. Fill with water and bring to a low simmer
Add the tea bags and simmer for 2-5 hours
Add 1/2 tsp of Baking Powder. this will take out the bitterness of the tea and make the drink MUCH smoother
After the simmering is finished, in a smaller pot, bring 4 cups of water to a gentle boil
Add 4 cups of sugar and stir constantly for about 3 minutes. The water and sugar will turn from cloudy to clear as the sugar is absorbed into the liquid
Add the simple sugar to the tea, cool, add ice and...

Serve COLD and ENJOY!

You are about to learn more than you ever wanted to know about the Arnold Palmer Drink.

The basic Arnold Palmer is simplicity in itself...

Make some Tea
Make some Lemonade
Add ice cubes to a glass
Pour the glass 3/4 full with Tea
Top off the glass with Lemonade

Sweeten as you like.

But wait, there's more... How about an Arnold Palmer Cocktail

If you add a shot of Rum, you have a Dirty Palmer
If you add a shot of Vodka, you have a Dirty Arnie
If you add a shot of Cointreau, you have a Dirty Florida Golfer
This last one I made up... I was out of Vodka and the bottle of Cointreau was calling to my inner inspiration... And I like the name!
But wait, there's more... Sweet Tea makes a different drink...

But around our little corner of the world, we make a BIG batch of authentic Southern Sweet tea, complete with simple syrup and a pinch of baking powder

OK, stay with me,I also made real fresh lemonade...

Juice of 6 lemons (1 Cup)
3 Cups Water
1 cup of the Simple Sugar
Mix well
Add slices from 1 lemon
Allow to rest for 2 hours while the oils from the lemon rind infuse into the L-ade

And now, finally here's what I did...

I filled a glass with ice
filled 3/4ers of the glass with Sweet tea
Filled the rest of the way up with Lemonade
Mixed and enjoyed!

BUT...

This in fact is not an Arnold Palmer drink. When made with Southern Sweet tea in place of Northern Sweetened tea it is called a Winnie Palmer (named for Arnie's wife)

That's about enough... Enjoy, come on by and have a seat and visit for a spell...

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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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Monday, February 10, 2014

RIBS - Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS - 52 Sauces and Rubs

Baby Back Ribs!!! Just about the most popular most requested BBQed item you could offer your guests. Slow smoked (4-6 hours), low temperature (about 225, never more than 250) allows all that pork fat to render out, flavoring the remaining meat, leaving nothing but juicy tender flavorful meat just screaming to be gnawed off the bone!

OK, I am going to assume you know how to smoke ribs. If you do not, might I suggest you read over a past post of mine... Smoked on a Weber Kettle Grill, Citrus Honey garlic Ribs. I go into great detail with LOTS of photos, instructions and tips on smoking on the most popular grill sold in America. Weber Kettles are cheap (under $100) and easy to cook on. Bottom line, You can get great tasting competition/restaurant quality smoked meat on a simple inexpensive grill. Take a look at that post and know that YOU CAN DO THIS!

This particular recipe features two of my favorite flavorings... Sweet Pineapple glaze over a HOT Heated Jamaican Jerk Spice Rub!

Sweet Heat Pork Rib Meat... What on Earth could be better???

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

Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS

Ingredients

For the Dry Rub...
4 TBS Ground Coriander
4 TBS Ground Ginger
2 TBS Onion powder
2 TBS Garlic Powder
2 TBS Sea Salt
2 TBS Cayenne pepper
2 TBS Fresh ground Black pepper
2 tsp Thyme
2 tsp Cinnamon
2 tsp Allspice
2 tsp Ground Cloves
Or find a Commercial Brand Jerk Rub you like
Add 1/4 Cup Brown sugar to the mix (or to the commercial rub, either one needs a sweetner)
3 Racks Baby Back Ribs
1 Cup Sliced Fresh Pineapple (can substitute canned Pineapple), Pulsed in Mini Chopper or food processor until finely minced and juice forms.

Cooking Directions

Mix all ingredients for the dry rub. Best if mixed by hand so you can break up any clumps. Or use 1 Cup Store bought commercially available Jerk Dry Rub.
Add 1/4 Cup Brown sugar to the rub and mix well.
Reserve 1 TBS of sweetened Rub to use with the glaze.
Remove membrane from the back of the ribs (see the PREVIOUS POST for instructions on how to remove membrane).
Generously rub (it's called a rub, not a sprinkle) the mixture on the ribs, do a thin layer on the bone side and a thicker layer on the meat side.
Allow to rest at room temperature with the rub on for 30 minutes to allow the ingredients to season the meat.
Cook ribs over low indirect smoked heat (see Previous Post or follow your smoker's directions) until internal temperature of 165 degrees.
Remove from heat, mix minced pineapple and juice with 1 TBS of the rub mix.
Slather this glaze on top of the ribs.
Double wrap each rack of ribs in Aluminum Foil and return to the heat for 1 hour.
Allow to rest for 15 minutes before cutting,
Serve WARM and ENJOY!

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****************************PINTEREST**************************

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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Sunday, February 9, 2014

Grilled Mustard Aioli Potato Salad - 52 Do Ahead Side Dishes

For my Grilling series, I have made several different potato salads... Blue Cheese, Country Dijon Bacon, a very popular Cheddar Cheese, a beautiful warm Bacon and Sage and recently a Sweet.Heat Pickled version (you can get all the links on my "52 Grilling Time Secret Extras" Page).

Well, now with my sixth potato salad, I have decided that this new one is my very favorite. I do like the idea of the others being made in advance, saving concerns at the crucial end game when you need to concentrate on the grilled food and getting all of the hot food served together while still hot. BUT... These potatoes can be mostly done in advance, just saving about 5 minutes of work for the end to get a slight grilled char color and taste added. Usually those 5 minutes are after the meat is off the grill and you need to let the meat rest before slicing.

So, if you have 5 minutes to cook and another 5 minutes to spread the garnishes you will be rewarded with an incredibly tasty, delicious, colorful and unique grilled potato salad! Utterly Delicious!

I am also including this in my Church PotLuck series of dishes. I did indeed make and serve this at my BIG Labor Day end of summer BBQ. It was served while still steaming hot from the grill. BUT... I partied and played with my family and friends, ate more than I should for several hours. The potatoes reached room temperature (inside, air conditioned room temperature) before we started packing up the leftovers. I started nibbling as I packed and low and behold... Still DELICIOUS! It was not refrigerator cold, but only slightly chilled and really was just as good as steaming fresh off the grill. While the dish does take a few minutes to prep, really start to finish you can have this done in 30 minutes. Something you could schedule your time management before church or before you leave for the family get together, friends PotLuck or big holiday meal. Go ahead and let it cool while you wait for the meal to start... Still Utterly Delicious!

And, BTW, while grilling anything adds something special to any dish, this could be made in the broiler. You only want to char the outside a bit, cook and crisp the aioli onto the potatoes, add a few beautiful char marks (adds variety of textures and tastes). SO carefully watching the broiler during those 3 minutes (per side) will achieve just about the same look.

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

Grilled Mustard Aioli Potato Salad

Ingredients

For the Mustard Aioli
3/4 Cup Mayonnaise
2 TBS Whole Grain Mustard
2 TBS Honey
4 Cloves Garlic, peeled, lightly salted, smashed to a paste
Pinch Freshly Ground Black Pepper
For the Potatoes (and the Garnishes)
3 Pounds Red Potatoes, Halved and Sliced to bite Size
1/4 Cup Salt
1/2 Pound Bacon, cut to pieces and fried crispy For Garnish
2 Green Onions, sliced, white and green parts
Small handfull Fresh Cut Parsley, chopped
Small Handfull Fresh Cut Sage, Chopped
Sprinkle of Smoked Paprika for Garnish

Cooking Directions

Boil the potato slices in a pot with 1/4 Cup Salt and enough water to cover by a couple of inches. Cook until a fork can easily pierce a slice, about 12 minutes Drain.
Meanwhile, make the flavored Aioli... Whisk together all of the ingredients for the aioli.
While the potatoes are still hot, carefully mix the aioli with the potatoes. Do this about 1/4 of each at a time so that you do not mash the cooked tender potatoes. You want them well coated but still shaped as slices.
Over a HOT grill, direct heat (You could do this in the oven with the broiler setting), using a large grill pan (one of those pans with holes in them), place the potatoes on the pan in a single layer and allow to cook until the aioli starts to char, about 3 minutes
Turn the potatoes over and repeat
Garnish with the fresh herbs, Green onion slices and bacon. Sprinkle the Paprika for additional color contrast
Serve WARM, But is also delicious as a room temperature potato salad for a PotLuck and ENJOY!!!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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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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Saturday, February 8, 2014

Asian Ramen Noodle Salad - FAST EASY DELICIOUS Crowd Pleasing - 52 Do Ahead Side Dishes or Salads

Here's another one of those dishes that only seems to make an appearance at big back yard BBQs and Church PotLuck Suppers. Not sure why since it is an OMG, this is great dishes. Should be on my make often list.

It is FAST to put together. You toast the Ramen Noodles for about 12 minutes, long enough to assemble everything else. Total kitchen hands on time, about 15 minutes.

It is EASY to put together. Aside from toasting the noodles and a simple whisking of the dressing, this is a matter of opening a few bags. Nothing complicated at all.

It TRAVELS WELL and actually TASTE BEST WHEN MADE IN ADVANCE. Any PotLuck Dish needs to be made in advance and needs to taste as good or (as in this case) better after a few hours in the fridge. The time sealed in a bowl allows those crispy Ramen Noodles to absorb the dressing and soften (and flavor).

Which leads to ... Delicious! Hints of Asia, lots of greens (even well hidden Broccoli), Salty from the Soy Sauce, a hint of sweet from the sugar, A little crunchy for texture and ... Well... DELICIOUS!

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

Asian Ramen Noodle Salad FAST EASY DELICIOUS Crowd Pleasing Side

Ingredients

3 Packages Oriental Ramen Noodles
1 Small Bag Slivered Almonds
1 Bag Prepackaged Cole Slaw Mix
1 Bag Prepackaged Broccoli Slaw Mix
For The Dressing
1/2 Cup Olive Oil
1/4 Cup Rice Vinegar
3 TBS Soy Sauce
1/2 Cup Sugar
Seasoning Packets from all 3 Ramen Noodle Packages
1 Cup (plus additional for garnish), Peanuts

Cooking Directions

Preheat oven to 300 degrees. Spread uncooked Ramen noodles out on a jelly roll pan, add Almonds and bake for 12 minutes, until noodles just start to brown on edges.
Meanwhile, In a large bowl, mix together the Cole Slaw and the Broccoli Mix
In a smaller Bowl, whisk together the ingredients for the dressing. Whisk vigorously for a full minute to fully emulsify.
Add Ramen Noodles, Almonds, One Cup of Peanuts and the Dressing to the Bowl of Slaw mixes and stir to combine, dig from bottom of the bowl to fully mix and coat everything with the dressing.
Cover bowl with cling wrap and chill for at least 3 hours. Garnish with another small handful of peanuts just before serving.
Serve Chilled and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

*************************************************************************

****************************PINTEREST**************************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pages

Thursday, February 13, 2014

Grilled Teriyaki Pineapple Shrimp Appetizer for Food Blogger PARTY on the Lake - 52 Grilled Appetizers

Wednesday, February 12, 2014

Cranberry Walnut Sauce on Sugar Cured Salmon - 52 Sauces and Rubs

Tuesday, February 11, 2014

Authentic Southern Sweet Tea and the Arnold (Winnie) Palmer Drink - 52 Backyard Drinks

Monday, February 10, 2014

RIBS - Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS - 52 Sauces and Rubs

Sunday, February 9, 2014

Grilled Mustard Aioli Potato Salad - 52 Do Ahead Side Dishes

Saturday, February 8, 2014

Asian Ramen Noodle Salad - FAST EASY DELICIOUS Crowd Pleasing - 52 Do Ahead Side Dishes or Salads

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