Thursday, July 29, 2010
Tuesday, July 27, 2010
Grilled Carrots
Some excellent Grilling Tips here.
I do a Grilled Carrot pretty often, in fact it's probably my favorite way to cook carrots. I like carrots raw for the most part but this grilled recipe is pretty damn good.
Peel carrot
Create what I call a "wash" to coat the carrots.
Soy Sauce, Honey, Granulated garlic or fresh garlic shavings, fresh Ginger (ground is fine), a dash of nutmeg and black pepper. Whisk the honey in last to thicken the "wash" so it takes well to the carrot.
Dip the carrots in the liquid, char on two sides than grill on low heat for 20 min or until fork tender. Depends on the size of the carrot.
Mangia.
(P.S. - that "wash" minus the nutmeg serves as a phenominal skirt steak or flank steak marinade.)
I do a Grilled Carrot pretty often, in fact it's probably my favorite way to cook carrots. I like carrots raw for the most part but this grilled recipe is pretty damn good.
Peel carrot
Create what I call a "wash" to coat the carrots.
Soy Sauce, Honey, Granulated garlic or fresh garlic shavings, fresh Ginger (ground is fine), a dash of nutmeg and black pepper. Whisk the honey in last to thicken the "wash" so it takes well to the carrot.
Dip the carrots in the liquid, char on two sides than grill on low heat for 20 min or until fork tender. Depends on the size of the carrot.
Mangia.
(P.S. - that "wash" minus the nutmeg serves as a phenominal skirt steak or flank steak marinade.)
Thursday, July 22, 2010
Grilling recipe of the week
Sweet potatoes/Yams should be a staple in your diet. They are the most nutritional value vegetable. Period. And better for you than the regular potato. Packed with Vitamin A, Beta Carotene, Potassium and Iron among the benefits of a Suite* potato. They can be prepared in many different ways. Today I just want to highlight a real simple recipe that you can do on the grill with the aid of the most wonderful product in your kitchen. Aluminum foil.
Cut the potato in cubes, as close to even as you can. Sprinkle with Salt/Pepper.
Next season them with granulated light brown sugar. If you don't have that you can use maple syrup but just enough to glaze the tops, mix around as each cube should be have a light coat of syrup. If you do have the sugar use it the same way you'd use salt. It's granulated for easy use.
This is the product I use.
After that I throw some dried Parsley flakes on there or fresh parsley if I have and wrap them in the foil like a pocket. You want a little bit of tent structure with the foil because if you have the foil touching both sides you may burn the sugar or syrup on the potato. Don't worry about burning the bottom. If you don't want to use foil I suggest using those disposable aluminum tins from the dollar store.
Grill the pockets at a medium heat for about 20 minutes for firm to soft potatoes. If you like them super soft another 10 minutes will do the trick. Mangia!
P.S. - I leave the skins on.
Cut the potato in cubes, as close to even as you can. Sprinkle with Salt/Pepper.
Next season them with granulated light brown sugar. If you don't have that you can use maple syrup but just enough to glaze the tops, mix around as each cube should be have a light coat of syrup. If you do have the sugar use it the same way you'd use salt. It's granulated for easy use.
This is the product I use.
After that I throw some dried Parsley flakes on there or fresh parsley if I have and wrap them in the foil like a pocket. You want a little bit of tent structure with the foil because if you have the foil touching both sides you may burn the sugar or syrup on the potato. Don't worry about burning the bottom. If you don't want to use foil I suggest using those disposable aluminum tins from the dollar store.
Grill the pockets at a medium heat for about 20 minutes for firm to soft potatoes. If you like them super soft another 10 minutes will do the trick. Mangia!
P.S. - I leave the skins on.
Tuesday, July 20, 2010
Cutlets of Chicken
Sorry been awhile. Work and shit.
Chicken cutlets are probably the most versatile meat we have. Reminds me of Bubba in Forest Gump rattling off all the ways you can prepare shrimp. It's like chicken cutlets are the shrimps of the meat world. The best way in my opinion is fried. Duh. A golden brown panko breaded fried chicken cutlet is the best way. And last for days for brown baggin it. Here are other ways I take advantage of the cutlets versatility.
Chicken fajitas. Simply cut into strips and stir fry with peppers and onions.
Grilled chicken. Self-explanatory and super easy. Olive oil, salt, pepper, grill, eat.
Sauteed chicken. Add to a pasta dish or a wrap.
Boiled chicken. Not appetizing but would make a nice chicken salad once you mix it up.
Fried chicken. But instead of breadcrumbs use flour. For like a marsala style of chicken.
Endless ways to prepare some chicken cutlets. I pick up cutlets from the butcher at $1.99 a pound on the regular.
Chicken cutlets are probably the most versatile meat we have. Reminds me of Bubba in Forest Gump rattling off all the ways you can prepare shrimp. It's like chicken cutlets are the shrimps of the meat world. The best way in my opinion is fried. Duh. A golden brown panko breaded fried chicken cutlet is the best way. And last for days for brown baggin it. Here are other ways I take advantage of the cutlets versatility.
Chicken fajitas. Simply cut into strips and stir fry with peppers and onions.
Grilled chicken. Self-explanatory and super easy. Olive oil, salt, pepper, grill, eat.
Sauteed chicken. Add to a pasta dish or a wrap.
Boiled chicken. Not appetizing but would make a nice chicken salad once you mix it up.
Fried chicken. But instead of breadcrumbs use flour. For like a marsala style of chicken.
Endless ways to prepare some chicken cutlets. I pick up cutlets from the butcher at $1.99 a pound on the regular.
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