A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Tag: Grilling

Marinated Tuna Steak

Marinated Tuna Steak

Tuna looked good at the fish counter the other night, and I hadn’t made this for awhile, so I picked up two.  The recipe calls for fresh parsley, and fresh oregano, but I had none and dried worked fine.  I was also putting together the […]

Almost no cooking for the last month! Grilled steaks, fruit, cheese andsalami

Almost no cooking for the last month! Grilled steaks, fruit, cheese andsalami

With one thing and another, I have done almost no cooking in the last month. First I was on a two-week business trip, then I was back barely six days before taking off on vacation.  And with this vacation we have been exclusively in hotels, […]

Grilled Chicken with Tamarind-Orange Glaze – from Allrecipes

Grilled Chicken with Tamarind-Orange Glaze – from Allrecipes

I enjoy the monthly cooking challenge I do with a group of friends.  This month’s challenge is to use tamarind paste in a new-to-me recipe.  I already used it once in a recipe I’ll make again, and I got lucky again with this great recipe one of my friends shared.

http://allrecipes.com/recipe/231798/grilled-tamarind-and-orange-glazed-chicken/
Gathering up the ingredients:
First up was to get the chicken in the marinade.  The marinade called for Herbes de Provence, which I didn’t have, so I had to make up my own mix.  (See earlier post). The marinade was just the olive oil, the herb mix, and minced garlic.
Onto the chicken it went, and after turning to coat, I put it back in the fridge.  Side Note:  The marinade tasted so good I can see just marinating and cooking the chicken on its own before the glaze.
Next up was the glaze (this is where the tamarind paste came in).  So many great flavors come together – orange juice and zest, tamarind paste, ginger…
After whisking together in a sauce pan, it gets reduced by half.  There’s a high sugar content, and I got distracted for a moment and almost burned it!
And it makes this luscious thick glaze:
The instructions say to separate the glaze, using some while grilling, and the rest as a sauce when served.  I never did put it on as sauce after it cooked.  I felt it really had plenty of flavor from the glaze while grilling.
On the grill!
And off:
It was wonderfully moist and full of flavor.  I served it with the Frida Kahlo zucchini salad I had made.

 

Recipe notes:

Because the glaze gets reduced, it really concentrates the tartness of the tamarind paste.  I liked it quite a bit, but for those who might not (talking about my husband) I think I might try it next time by reducing the tamarind paste by half, or doubling the amount of orange juice.
I also made the mistake of refrigerating the glaze because there was a gap between when I made the glaze and when I grilled the chicken.  It made it very very thick and a little difficult to spread on the chicken.  I would make sure it came to room temp next time.
But overall, this recipe is a keeper too.

 

 

 

 

 

 

 

Smokey Baby Back Ribs on the Grill

Smokey Baby Back Ribs on the Grill

I’ve made these ribs a few times before, and really like the method.  But I wanted a smokier taste. I made a grilled chicken the other day and put together a rub that used smoked sweet Spanish paprika, and thought it would be perfect.  I […]

Grilled Spatchcocked Chicken with a Smokey BBQ Rub

Grilled Spatchcocked Chicken with a Smokey BBQ Rub

A friend of mine brought back some smoked paprika from a spice shop she visited in Nashville TN. I wanted to try something that featured that smokiness, and I came up with a winner.  I made a rub that included the paprika, and grilled a […]

Yogurt Aleppo Pepper Marinated Grilled Chicken

Yogurt Aleppo Pepper Marinated Grilled Chicken

A number of my friends have made this chicken. And now that I have made it, I wish I had made it sooner. This chicken is sooooooo good!

It has a lot of flavor, but isn’t really spicy. The Aleppo is a pretty mild pepper.  And I particularly liked how easy it was. Put the chicken in marinade in the morning, grill it that night.
After mixing the Aleppo with a little water you let it sit while you get the rest of the marinade together.
Full fat yogurt, salt and pepper, tomato paste, olive oil, red wine vinegar, lemon juice, and crushed garlic. Lots of garlic.
The Aleppo and water forms a thick paste. Whisk in the yogurt.
Then the liquids, salt and pepper, and finally the tomato paste.
I think the recipe says 6 cloves of garlic. There were only a few cloves left in the bulb I was using, so I just threw them all in.
Then pour the marinade over boneless, skinless chicken thighs and turn to coat. Into the fridge for the day, turning occasionally.
That evening, after turning on the grill to heat up, I took the chicken out and seasoned it with salt and pepper, and a little more Aleppo.
I used foil dipped in vegetable oil to oil the grates, and on to the grill the chicken went. The heat at medium high. 6 minutes each side (check temp with instant read thermometer).
A food stylist I’m not. Here is the plate of finished chicken.
And here it is on a little rice.
I wish you could smell this chicken. I wish you could taste this chicken. You would immediately plan to make it.  It’s delicious and the chicken is super juicy.
Here’s the link.
http://www.epicurious.com/recipes/food/views/yogurt-marinated-chicken-kebabs-with-aleppo-pepper-353832
Porterhouse cut pork chops with oregano compound butter

Porterhouse cut pork chops with oregano compound butter

My summer herb pot really produced last summer.  One  of the things I did with the herbs was make compound butter (on the blog, here) I haven’t had the chance to use it yet, so tonight was the night. I had two thick Porterhouse style […]

Grilled Sockeye Salmon tonight-still grilling!

Grilled Sockeye Salmon tonight-still grilling!

After a busy day I was looking for something quick and easy to cook for dinner.  Add in that we had another spectacular fall day here and I figured griling something would be the quickest, easiest way to get something on the table. I stopped […]

Pork Tenderloin doesn’t have to be dry

Pork Tenderloin doesn’t have to be dry

Trying to use up what is in my freezer before buying anything new to put in there.  I’m down to a duck and some pork tenderloins.  I want to do the 5-hour duck method, and that wasn’t happening on a week night, so pork it was.

I started up the gas grill to heat up, and got to work on this easy peasy grilled pork tenderloin.

Trimmed up the tenderloins, getting rid of the silver skin, and put together this simple sweet/hot rub that I use from the Weber site here:  http://www.weber.com/recipes/pork/dry-rubbed-pork-tenderloin-with-fire-roasted-tomato-sauce
Rub a little olive oil on the tenderloins, and rubbed in the seasoning mix on all sides.  Use all the seasoning.
It was ready to go on the grill.  I lowered the grill to a medium heat, and put the pork on the grill.  These were a little thin, so I ended up only doing 8 minutes on one side, and 7 on the other.  Removed them to a plate and tented with foil while I got the rest of dinner ready.
After it rested, drizzled a little Wabash BBQ sauce over the sliced tenderloin, and that was dinner.  The meat was really juicy and tender.
Grilling Season isn’t done yet! – Grilled Lemon/Oregano Marinated PorkChops

Grilling Season isn’t done yet! – Grilled Lemon/Oregano Marinated PorkChops

We are having beautiful September weather and we need to take advantage of it–gardening, golfing, and grilling.  Oh look!  3G!  Also, my herb pot could be in its last days at any time, so any herbs I can use up, I’m going to.  So I […]