Tuesday, September 27, 2011

Carolyn's Thighs

Rocco, my favorite neighbor,  managed to secure a beach house at the Jersey Shore (no, not Seaside Heights),  for a few weeks, and invited us for dinner.  Rocco’s wife, Carolyn, has her own recipe for grilled chicken thighs, and she was kind enough to share it with me to share it with you.

This recipe can be executed on any grill using direct heat.  This particular grill came with the rental house, and I’ve never cooked on a grill of this quality, but the thighs came out great, anyway, so whatever you're working with at home should be more than adequate.

Thighs are easy to grill and hard to screw up.  Give this one a shot. 

Here is the recipe.

Below is the video.

Wednesday, September 21, 2011

Inducing Labor

Yes, I know, what you're thinking: what does this have to do with grilling?  Other than shrimp, which can be grilled (but in this case wasn’t), the answer is "nothing."

But the story, and recipe, is too good not to share with you.  Our friend Erin was in need of some help.  She was 5 days overdue and wanted the baby OUT!  As it happens, I have a recipe that has induced labor in four other overdue women, so we decided to give Erin the push she needed.  As usual, it worked.

For those of you who have been asking for recipes that can be made inside, you apartments dwellers, this is for you.  Not only can this recipe send you into labor, it's really delicious, whether you're with or without child.
A few notes:
- This dish is spicy.  If you're not someone that likes a lot of heat, just significantly reduce the amount of habañero chili.
- I don't like rice, so we just eat this in a bowl like a stew.  If you like rice, ladle it over some.
- There are a lot of ingredients, so make your shopping list carefully.
- This is a great dish for football season.  If soemone in your house has been crying out for a healthy meal, this is it.
- Habañeros are in season NOW.

Here is the recipe.  Check out the Video.  And welcome Anderson Wells, Griller Instincts newest follower,  born 12 hours after we fed Erin the Blistering Shrimp.

Tuesday, September 13, 2011

Hanger Steak — What a Bargain!

Hanger Steak, is largely overlooked and a very under-appreciated part of the grilling family.  Since most of the time you can't find a good cut at the grocery store, and since by now I'm sure by now you have found a butcher you like, check in at your local shop when you're ready for a good grill.

At its low cost and great flavor, Hanger Steak  is #1 on my list for high quality steaks you can find at a bargain price.  I paid $9 per pound for this meat, and bought about 2.5 pounds. It fed four (hungry) adults, and there were leftovers.  There is a thick tendon that runs through the middle of a Hanger Steak that needs to be removed. Generally, the butcher does this for you, but if you are not buying from a butcher, just cut the tendon out.  It's pretty easy.

Hanger Steak takes well to marinade.  This steak went into a plastic bag with:

1/4 cup oilve oil
1 tablespoon kosher salt
1 tablespoon ground black pepper
1/8 cup low sodium soy sauce
combine and pour into the bag with the steak

We marinated it for 1 hour.  Very easy.  Not a big deal.

As far as cooking time goes, I mentioned in the video 7 minutes per side.  My grill is really hot, so it only needed 4 minutes per side.  You will have to judge your own doneness.  It will be between 4-8 minutes per side (for Hanger Steak), 90% of the time.

Don't forget to let the meat rest (under tin foil) once it's off the grill.

Monday, September 5, 2011

A Whole Pot of Pickles

Before I jump into this week's blog, I just want to thank you for all your encouraging emails about Griller Instinct!  A few of you on the West coast seem to really like the Cedar Plank Salmon; I'll be sure to put some more fish grilling recipes in the cue.

I've had several requests for my homemade pickles.  These are easy and there is a huge difference in homemade pickles and store bought!  It's worth the minimal effort if you are a pickle fan. When they are ready, I put them in jars and can also give them as gifts.

Keep in mind, homemade pickles don't last forever.  The cucumbers will continue to pickle as long as you leave them in the brine.  Figure the fastest they will be ready is about one week, and they will last another five weeks after that.  Then the cucumbers begin to turn in mush.

Cucumbers in brine for one week = "New Pickle"
Two - four weeks = regular pickle
Five weeks - six weeks = "Sour Pickle"
Six weeks+ = mush

So, what are you going to brine the pickles in?  Something with a lid, I hope.  I use a stock pot with a lid, but I think a crock, or even a large Tupperware will work.

Here is the recipe

Friday, September 2, 2011

Skirt Steak with Chimichurri Sauce

This post should have been up last weekend, but we just had the power come on, after a direct shot from hurricane Irene. The weather was carzy last Saturday night, so we grilled burgers.  However, no one wanted to come outside and film.  Wimps!  We had a fun hurrican party.

Let me give you fair warning: we shot the video several weeks ago.  Lisa and I were having a pool party, it was 100 degrees, and, well…. you can’t see it, but no one was wearing a shirt!  So, you’ll have to put up with my scantily clad cooking, one more time. 

Skirt Steak with Chimichurri Sauce is the easiest thing I have made for you so far, and even better, it’s fast and great for a crowd.  Grill the steak, cover for 5 minutes, slice against the grain, and allow guests to add their own Chimichurri Sauce.

What exactly is Chimichurri Sauce?

Chimichurri (also spelled Chimmichurri) originated from Argentina and Uruguay, is a popular sauce used with grilled meat in many Latin American countries.

If you want a healthy, green herb sauce that is bursting with flavor, this is it! Chimichurri is a traditional Argentinian sauce where the main ingredients used are Parsley, Garlic, Pepper & Olive Oil.  Much as we use ketchup here in America, Chimichurri is used in Argentina.

1st make the Chimichurri Sauce ahead of time (2-3 hours)

2nd grill the Skirt Steak. 

Buy skirt steak at the butcher.  Figure 1/2 - 3/4 pound per person.  If the steaks are too long to fit on the grill, cut them in half. Marinate the steak inolive oil, (kosher) salt and freshly ground pepper for 30 minutes – 2 hours. Allow the meat to come to room temperature for 30 minutes. Get the grill as hot as possible and grill for 3 minutes per side if you like your steak done rare. 3.5 minutes per side if you prefer medium rare. Never more that that! 

Pull the steaks off the grill, cover them with foil for 5 minutes, then slice against the grain.  Skirt steak is not a tough cut, but cutting against the grain is always a plus. Serve!  How easy is that?