I love grilling. I have gotten much better at it thanks to America's Test Kitchen They have an excellent base recipe for brining before grilling. This is especially important with skinless chicken. I took their suggestions (mostly just salt, sugar, and water) and replaced some of the salt with Jason's Zesty Spice Rub. The spice soaked through all of the chicken breasts. On your first bite, you taste the salty and sweet of the brine. Then, the heat kicks in. It isn't too much. Just enough to let you know it's there. Wash it down with a beer or club soda, and you have the perfect afternoon picnic food.
****
Ingredients:
3 TBSP Jason's Zesty Spice Rub
4 TBS salt
7 TBSP sugar
6 cloves garlic, crushed
2 tall plastic garbage bags
Water
6-8 chicken breasts
Directions:
Put one garbage bag inside the other. Fill the inner garbage bag half way with water. Add Jason's Zesty Spice Rub, salt, sugar, and garlic and mix thoroughly. Place chicken breast in water making sure they are fully submerged. If needed, add more water. Squeeze air out of garbage bag and tie tightly closed. Place in refrigerator for at least one hour. Can be stored in refrigerator for three hours. Should not be left over night.
Remove chicken breasts from garbage bag and pat dry. Turn all the burners on your electric grill to high. Wait for grill to turn hot. If you are using a charcoal grill, light charcoal and wait for flames to die down. Place chicken breasts once the heat inside the grill is very, very hot. Turn down the burners to medium-high on the gas grill and and close or place on center of rack on charcoal grill and close. Cook for 4 to 5 minutes. Turn and cook for another 4 to 5 minutes. Check for doneness. They should be moist with clear juices dripping from breast.
Remove from grill, cover, and let rest for 5 minutes before serving. Serve with your favorite sides.
This chicken also makes excellent chicken salad. Simply cube the chicken and add a minced onion, a dash of salt, and mayonnaise. Serve on crackers or toast.
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Sunday, April 4, 2010
Monday, September 21, 2009
Cuisine: The S. Kitchen presents... Mediterranean
Yesterday (September 20, 2009), John and I hosted the S. Kitchen presents Mediterranean. It was a truly glorious dinner with the fabulous company of Mary Kate and Ginger Snap. This is the first is what we hope to be a plethora of "social dinners".
The S. Kitchen was a monthly dinner party John and I hosted complete with elaborate themes. It was an opportunity to bring friends, family, and colleagues together and celebrate over food. You see, I love cooking and entertaining. It is a source of creativity, rejuvenation, and self-care. The S. Kitchen was an extension of that creativity and self-care. Guests always loved them and left feeling refreshed, satiated, and ready for the week ahead.
But with all good things, I got busy, and the S. Kitchen went away. I am horrible with a schedule and trying to keep it on the second or third Sunday of the month meant actually having to plan it, clean up for it, and host it. Trying to mix that in to an ever quickening schedule created stress. Yuck! It was just what I didn't want out of the S. Kitchen.
Enter the digital, social networking age. I love social networking sites such as Facebook and Twitter. It enables me to be connected and stay tuned with friends, family, and colleagues at my own pace. I can obsess as much or as little as I like. I can post as much or as little as I want. I feel connected and a part of something.
Social networking sites, however, are not the same as being together in communion over food. So, I have decided to marry the two things together to create "Social Dinners". Instead of having something regularly scheduled, I will make an announcement over at the S. Kitchen fan page on Facebook about an upcoming dinner and menu. If you are free, post on the wall and you are invited. I will also follow up with recipes and (in the future) pictures of the dinner. Then we can all share stories about the food, friends, and fellowship that happen in person in an effort to extend the in person to the online and vice versa.
Listed below is the shopping list and recipes from yesterday's dinner. I hope you enjoy them. And if you were there or not, take a moment and share a story about either this S. Kitchen or one from the past. I love stories, especially yours.
xoxo,
Jason
***
Shopping List
Fruits, Vegetables and Fresh Herbs
5 medium sweet onions, such as Vidalia or Walla Walla
3 pounds zucchini, (approx. 6 medium)
2 small red bell pepper
2 - 3 lemons
1 head of garlic
basil
parsley
coriander leaves/ aka cilantro
Meat
5 pounds beef or lamb
Dairy
16 cups plain yogurt
Frozen Foods
frozen apple juice concentrate
Bread
Pita bread
Condiments and Dried Spices
kosher salt
whole black peppercorns (if you have a pepper or spice mill) or ground pepper (if you don't)
spicy smoked paprika
cumin
cider vinegar, small bottle
olive oil
tahini
Canned Goods
2 15oz Cans of Garbanzo or Chick Peas
***
Kudban (beef or lamb skewers)
3 pounds beef or lamb cut in 1 inch pieces
3 medium onions finely chopped
2 T finely chopped parsley
6 cloves crushed garlic
3 T. finely chopped coriander leaves/ aka cilantro
1 teaspoon cumin
salt and pepper to taste
Mix all ingredients together and let sit for three or more hours.
Soak skewers in water for 30 minutes to an hour.
Turn all burners on grill to high and let heat. As grill is heating, brush off excess marinade off meat and skewer four to a stick. Once all meat is skewered, turn burners to medium high heat. Place skewers on grill and grill two minutes per side (about 8 to 9 minutes total). Take off grill and cover for about 5 minutes. Serve immediately.
***
Hummus
6 garlic cloves, dry roasted for 40 minutes, minced and then mashed
1 medium onion, sliced and roasted in olive oil for 40 minutes (turn once half way through), then diced
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed twice then boiled for 15 minutes in very salty water with two cloves of garlic, drain reserving water, then cool
2/3 cup of tahini (roasted, not raw)
1/3 cup (juice of 2 lemons) freshly squeezed lemon juice
1/4 teaspoon cumin
1 teaspoon paprika
2 teaspoons fresh ground pepper
1/2 cup reserved water from boiled garbanzo beans
1/4 cup olive oil, plus a few Tablespoons
1/2 teaspoon of salt
Combine tahini, lemon juice, cumin, paprika, pepper 1/4 cup olive oil and reserved water let set for about 30 minutes to an hour.
In a food processor, combine tahini mixture, garbanzo beans with boiled garlic, roasted onion and garlic. Add salt, pepper, and a little extra lemon juice (if needed) to taste.
Place hummus in a bowl and drizzle a few Tablespoons of olive oil over it.
***
Globe Slaw
3 pounds Italian globe squash, (sub zucchini) (3 medium), grated
2 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
2 small red bell pepper, diced
3 teaspoons coarse kosher salt
1/2 cup cider vinegar
6 tablespoons frozen apple juice concentrate
4 tablespoons chopped fresh basil
Salt and freshly ground pepper, to taste
Mix globe squash, onion, red bell pepper and salt together. Place mixture in a colander and set inside a large bowl and let set for at least 1 hour. Drain water occasionally.
In a separate container mix cider vinegar, apple juice concentrate, and chopped basil. Let sit for at least 30 minutes.
Mix two mixtures together and let sit for about one hour.
The S. Kitchen was a monthly dinner party John and I hosted complete with elaborate themes. It was an opportunity to bring friends, family, and colleagues together and celebrate over food. You see, I love cooking and entertaining. It is a source of creativity, rejuvenation, and self-care. The S. Kitchen was an extension of that creativity and self-care. Guests always loved them and left feeling refreshed, satiated, and ready for the week ahead.
But with all good things, I got busy, and the S. Kitchen went away. I am horrible with a schedule and trying to keep it on the second or third Sunday of the month meant actually having to plan it, clean up for it, and host it. Trying to mix that in to an ever quickening schedule created stress. Yuck! It was just what I didn't want out of the S. Kitchen.
Enter the digital, social networking age. I love social networking sites such as Facebook and Twitter. It enables me to be connected and stay tuned with friends, family, and colleagues at my own pace. I can obsess as much or as little as I like. I can post as much or as little as I want. I feel connected and a part of something.
Social networking sites, however, are not the same as being together in communion over food. So, I have decided to marry the two things together to create "Social Dinners". Instead of having something regularly scheduled, I will make an announcement over at the S. Kitchen fan page on Facebook about an upcoming dinner and menu. If you are free, post on the wall and you are invited. I will also follow up with recipes and (in the future) pictures of the dinner. Then we can all share stories about the food, friends, and fellowship that happen in person in an effort to extend the in person to the online and vice versa.
Listed below is the shopping list and recipes from yesterday's dinner. I hope you enjoy them. And if you were there or not, take a moment and share a story about either this S. Kitchen or one from the past. I love stories, especially yours.
xoxo,
Jason
***
Shopping List
Fruits, Vegetables and Fresh Herbs
5 medium sweet onions, such as Vidalia or Walla Walla
3 pounds zucchini, (approx. 6 medium)
2 small red bell pepper
2 - 3 lemons
1 head of garlic
basil
parsley
coriander leaves/ aka cilantro
Meat
5 pounds beef or lamb
Dairy
16 cups plain yogurt
Frozen Foods
frozen apple juice concentrate
Bread
Pita bread
Condiments and Dried Spices
kosher salt
whole black peppercorns (if you have a pepper or spice mill) or ground pepper (if you don't)
spicy smoked paprika
cumin
cider vinegar, small bottle
olive oil
tahini
Canned Goods
2 15oz Cans of Garbanzo or Chick Peas
***
Kudban (beef or lamb skewers)
3 pounds beef or lamb cut in 1 inch pieces
3 medium onions finely chopped
2 T finely chopped parsley
6 cloves crushed garlic
3 T. finely chopped coriander leaves/ aka cilantro
1 teaspoon cumin
salt and pepper to taste
Mix all ingredients together and let sit for three or more hours.
Soak skewers in water for 30 minutes to an hour.
Turn all burners on grill to high and let heat. As grill is heating, brush off excess marinade off meat and skewer four to a stick. Once all meat is skewered, turn burners to medium high heat. Place skewers on grill and grill two minutes per side (about 8 to 9 minutes total). Take off grill and cover for about 5 minutes. Serve immediately.
***
Hummus
6 garlic cloves, dry roasted for 40 minutes, minced and then mashed
1 medium onion, sliced and roasted in olive oil for 40 minutes (turn once half way through), then diced
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed twice then boiled for 15 minutes in very salty water with two cloves of garlic, drain reserving water, then cool
2/3 cup of tahini (roasted, not raw)
1/3 cup (juice of 2 lemons) freshly squeezed lemon juice
1/4 teaspoon cumin
1 teaspoon paprika
2 teaspoons fresh ground pepper
1/2 cup reserved water from boiled garbanzo beans
1/4 cup olive oil, plus a few Tablespoons
1/2 teaspoon of salt
Combine tahini, lemon juice, cumin, paprika, pepper 1/4 cup olive oil and reserved water let set for about 30 minutes to an hour.
In a food processor, combine tahini mixture, garbanzo beans with boiled garlic, roasted onion and garlic. Add salt, pepper, and a little extra lemon juice (if needed) to taste.
Place hummus in a bowl and drizzle a few Tablespoons of olive oil over it.
***
Globe Slaw
3 pounds Italian globe squash, (sub zucchini) (3 medium), grated
2 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
2 small red bell pepper, diced
3 teaspoons coarse kosher salt
1/2 cup cider vinegar
6 tablespoons frozen apple juice concentrate
4 tablespoons chopped fresh basil
Salt and freshly ground pepper, to taste
Mix globe squash, onion, red bell pepper and salt together. Place mixture in a colander and set inside a large bowl and let set for at least 1 hour. Drain water occasionally.
In a separate container mix cider vinegar, apple juice concentrate, and chopped basil. Let sit for at least 30 minutes.
Mix two mixtures together and let sit for about one hour.
Monday, August 31, 2009
Cuisine: Sweet and Spicy Grilled Chicken
I made this for my friend Marisa Saturday night. It was a lovely evening. I couldn't believe how warm it was at 8:30 when we started grilling. We were even able to sit outside and enjoy our dinner amidst the noise of traffic and the glow of street lights. This was paired with grilled corn, curtido, and my special spicy fruit salad.
Enjoy! And don't forget to leave and comment and share your story/recipe!
****
Ingredients
8 chicken breast halves
1/2 cup salt
1/2 cup soy sauce
1/2 cup brown sugar
3/4 cup rice vinegar
1/4 cup spicy vinegar (can be found in most Asian groceries)
2 tablespoons hot paprika
1/4 teasp0on hot pepper
1/4 teaspoon whit pepper
1/2 teaspoon black pepper
1/2 teaspoon anise
8 cardamom pods, crushed
1/2 gallon of water
olive oil
Directions
In a large bowl combine all the ingredients and set aside for about two hours.
Drain and rinse all chicken. Pat dry with paper towel. Rub lightly with olive oil making sure to coat each breast.
If using a gas grill (that's what I used), turn all burners to high and heat. Right before adding chicken turn burners down to medium high.
Place chicken breasts on grill and close cover. Let sit for about 4 to 6 minutes. Check breasts. If breasts have visible dark brown grill marks flip them over and cover grill. If they do not, turn heat up slightly and cover for another 2 minutes. Then, flip and cover.
Check again after 4 to 6 minutes. Flip again this time making sure to new grill marks run perpendicular to current grill marks. Cover and let set 3 to 4 minutes. Check, flip, repeat.
Remove breasts from grill and let sit covered for about 5 minutes. Enjoy.
For an extra tasty treat! Turn the left over chicken breasts into chicken salad. Mince two to four breasts, half an onion, and one jalapeno. Mix with mayonnaise until texture resembles chicken salad. Enjoy on wheat bread with Swiss cheese.
Enjoy! And don't forget to leave and comment and share your story/recipe!
****
Ingredients
8 chicken breast halves
1/2 cup salt
1/2 cup soy sauce
1/2 cup brown sugar
3/4 cup rice vinegar
1/4 cup spicy vinegar (can be found in most Asian groceries)
2 tablespoons hot paprika
1/4 teasp0on hot pepper
1/4 teaspoon whit pepper
1/2 teaspoon black pepper
1/2 teaspoon anise
8 cardamom pods, crushed
1/2 gallon of water
olive oil
Directions
In a large bowl combine all the ingredients and set aside for about two hours.
Drain and rinse all chicken. Pat dry with paper towel. Rub lightly with olive oil making sure to coat each breast.
If using a gas grill (that's what I used), turn all burners to high and heat. Right before adding chicken turn burners down to medium high.
Place chicken breasts on grill and close cover. Let sit for about 4 to 6 minutes. Check breasts. If breasts have visible dark brown grill marks flip them over and cover grill. If they do not, turn heat up slightly and cover for another 2 minutes. Then, flip and cover.
Check again after 4 to 6 minutes. Flip again this time making sure to new grill marks run perpendicular to current grill marks. Cover and let set 3 to 4 minutes. Check, flip, repeat.
Remove breasts from grill and let sit covered for about 5 minutes. Enjoy.
For an extra tasty treat! Turn the left over chicken breasts into chicken salad. Mince two to four breasts, half an onion, and one jalapeno. Mix with mayonnaise until texture resembles chicken salad. Enjoy on wheat bread with Swiss cheese.
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