Tag Archives: Grilling

Vinaigrette/Marinade for Vegetables

We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.

  • 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
  • 1/2 cup red wine vinegar
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup extra virgin olive oil
  1. In a jar, shake together all of the ingredients EXCEPT for the olive oil.
  2. Add olive oil to the jar, and shake well.
  3. Taste, and adjust seasonings.

OPTIONAL (and recommended):

Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)

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Filed under dinner, food, Vegetables

Spicy Grilled Shrimp

Niall’s grilled shrimp recipe, discovered in Uncle Bruce’s ATK grilling book.

Marinade:

  • 1 teaspoon grated fresh lime zest
  • 5 Tablespoons fresh lime juice (~3 limes)
  • 3 Tablespoons olive oil
  • 1 seeded and chopped jalapeño chile
  • 1 Tablespoon chopped fresh cilantro
  • 6 minced garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Shrimp:

  • 1 + 1/2 pounds large shrimp, peeled, deveined, and butterflied
  • 1/2 teaspoon sugar

1.  FOR THE MARINADE:  Combine all of the ingredients in a bowl.  Measure out and reserve 2 tablespoons of the marinade for serving.

2.  FOR THE SHRIMP:  Pat the shrimp dry with paper towels, add them to the remaining marinade and toss to coat.  Cover and refrigerate for 15 minutes.  Remove the shrimp from the marinade and thread them onto skewers.  Sprinkle one side of the shrimp with the sugar.

3.  Turn all the burners on a gas grill to high, cover, and heat the grill until hot, about 15 minutes.

4.  Clean and oil the cooking grate.  Place the shrimp, sugared side down, on the grill.  Cook, covered, until lightly charred, 3 to 4 minutes

5.  Flip the shrimp and slide them to the cooler part of the grill, and turn off all the burners.  Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes.

6.  Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.

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Filed under Protein

West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Filed under food, Main Course, Marinade, Protein

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables

Teriyaki Marinade for Chicken and Steak

  • ¼ cup vegetable oil
  • 1 cup soy sauce
  • 3 Tablespoons brown sugar
  • 3 cloves garlic, minced or smashed
  • 1 Tablespoon grated, fresh ginger root — NOT powdered ginger!
  • 2 Tablespoons sherry (you can use rice vinegar or rice wine)

Mix all of ingredients together. Marinate meat for 4 to 12 hours, refrigerated. Baste with marinade during cooking, if desired.

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Filed under Main Course, Protein