Displaying items by tag: grill

 

Ingredients:
Sweet corn
Olive oil
Butter
Season with Applewood Smoked Sea Salt

Process:
1. Peel back the husks of the sweet corn, so they point in the opposite direction. Then remove the silky inner strands with a brush.
2. Preheat the grill on high. Lightly brush each cob with olive oil, and place on the grill with the cobs over the fire and the husks over the front edge to prevent burning. Turn fire down to medium.
3. Using the husks as handles, turn the corn every two minutes (and switch their places), in order to grill evenly. Once lightly charred – about 12-15 minutes – serve immediately with butter and Applewood Smoked Sea Salt.

 

 

 

Published in Recipes
Thursday, 19 June 2014 00:00

Mango Coconut Grilled Salmon

Serves 4

4 salmon fillets
1 cup Cindy's Kitchen brand Mango, Coconut & Pepper Dressing.
    plus 2 Tablespoons
Canola or other neutral tasting oil
Garnish: chili pepper (serrano pepper, jalapeno, habanero...)
 
De-bone salmon, if necessary. Marinate salmon in an airtight container in 1 cup of dressing for a minimum of 30 minutes up to overnight. Remove from marinade and pat dry with paper towels. Brush with canola oil. Lighly season with salt. Grill over medium hot coals until just opaque in center, about 5 minutes per side. Brush with reserved 2 Tablespoons dressing. Top with chili pepper, if desired. Serve with rice and cucumber salad.
Published in Recipes
Wednesday, 11 June 2014 11:14

Grilled Corn with Herb Infused Olive Oil

Serves 6

For the Infused Oil:
1 cup extra virgin olive oil
3 garlic cloves smashed
1 sprig fresh rosemary
10 large leaves of basil, crushed in your hands
Pinch of sea salt
Pinch of fresh cracked pepper
6 ears of corn, husks and silk removed
1 Tablespoon of chives, minced
For the Infused Oil: In a small sauce pan combine all of the above ingredients. Cook over very low heat for 20 minutes until the garlic is tender. Serve with crusty bread, vegetables or use as a finishing condiment. Store up to 2 weeks in the refrigerator in a lidded container.
Soak corn in cold water for 20 minutes. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string if necessary. Grill corn, covered, over medium heat for 15-25 minutes or until tender, turning occasionally. Cut strings and peel back husks. Grill lightly with husks peeled back, so there is a light amount of charring on the kernels.
Brush with infused oil. Sprinkle lightly with sea salt and chives. Serve immediately.

Published in Recipes
Wednesday, 11 June 2014 10:51

Honey Mustard Glazed Brick Chicken

Serves 4-6

Glaze:
1 heaping Tablespoon Dijon mustard
2 heaping Tablespoon orange blossom honey
1 Tablespoon extra virgin olive oil
1/4 tsp powdered garlic
1 Tablespoon white wine or water
 
Chicken:
1 Miller’s Amish fryer or roaster chicken* (approximately 4-5 pounds)
1 Tablespoon kosher salt or slightly less if using finely ground salt
1 tsp ground black pepper
2 foil wrapped bricks
 
Preheat oven to 350 degrees F.
 
Glaze: Combine ingredients thoroughly; set aside.
 
Chicken: Combine salt and pepper in a bowl. Remove chicken from packaging; pat dry with paper towels. Using kitchen shears, remove the back bone by cutting the bones on either side of the spine with kitchen sheers. (You can also ask your butcher to do this.) Discard bone (save it in the freezer for making stock.)
 
Season chicken with salt and pepper evenly all over. Allow to sit at room temperature while you prepare the grill. (No more than 30 minutes.)
Prepare coals to medium-high heat using offset cooking method (putting coals to one side so the chicken isn't directly above the coals when cooking.) Once ready, place clean grill over coals and allow to pre-heat 5 min. Place chicken, flesh-side down, on side of grill that is not above the coals. Place foil-wrapped bricks on top of chicken, one on either half.
 
Cover grill; roast 15-20 minutes, until chicken is slightly charred and golden brown. Remove bricks. Using tongs, turn chicken over. Replace the bricks on top of chicken. Continue grilling 20-25 min. or until skin is charred and chicken is 160 F when temperature is taken between the leg and thigh. Glaze the skin side, then turn the chicken. Glaze the underside, roast another 5-10 min until chicken is between 165 and 170 . Let chicken rest 10 min. Serve.
 
*Availabe at Neighborhood Co-op Grocery.
Published in Recipes