Showing posts with label grilled. Show all posts
Showing posts with label grilled. Show all posts
Saturday, March 29, 2014
The Grilled Spring Chicken with Blood Orange and Rosemary Polka Perfect for Weddings!
I knew it was only a matter a time before Id set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county. I have no problem with them, theyre drunk, what do you expect? Its the sober ones that go out there to "get their Mick Jagger on," I wonder about. They really should know better! Thats right, Im talking to you Tom and Katie (see photo below).Anyway, this video is a recipe for the game hen (aka Spring Chicken) I posted a picture of a few weeks ago. It was so delicious and beautiful I promised to film it the next time I made it, and I did. The key ingredient here is the erotic, exotic blood orange. Theyre Spanish in origin I believe, and add a wonderful sweet/tart flavor thats just perfect with the spicy chili sauce and aromatic rosemary.
I know what youre thinking, "this jerk just used another ingredient I cant buy where I live!" "So much for that $1,000 donation I was just about to send him…now Im sending it to Ralph Nader instead." Hey, I don’t blame you. Im sure its frustrating trying to find some of the stuff I use. Sometimes I even make up fake ingredients to mess with you. But, when it comes to the blood orange, there is a solution.Some dude named Jeff, suggested in a comment on the Game Recognize Game Hen post, that blood orange juice could be simulated with regular orange and a splash of pomegranate juice. Brilliant! In fact, it may be even better. Give this a try, and enjoy!
Ingredients:
2 game hens
2 tbsp olive oil
1 blood orange
1 tbsp Asian garlic chili sauce (hot)
1 tsp minced fresh rosemary
6 sprigs rosemary leaves
salt and fresh ground black pepper to taste
View the complete recipe
Sunday, March 16, 2014
Grilled Basil Pesto Flatbread with Petite Filet and Horseradish Cream
So, the other day I was at my Moms and she was fretting over the abundance of basil she had growing in her herb garden and how she could possibly use it all. I took that as the perfect invitation to make her some homemade basil pesto, for purely selfish reasons of course, as I was secretly hoping she would give me a jar to go. Of course, she did and I put it to good use as a topping on this grilled flatbread with heirloom tomatoes.
I also started experimenting with using hard wood chips in my gas grill. Last night, with the help of a foil packet of water soaked hickory wood chips, I grilled this steak which was gently infused with the rich smokey flavors and aromas. Topped with a horseradish cream it was an outstanding summer grilled meal.
Pesto
2 cups basil
3 garlic cloves
1/3 cup walnuts
1/2 cup parmesan cheese
1/2 - 3/4 cup olive oil
salt
pepper
Place all of the indgredients, except for olive oil, in a food processor and pulse until smooth. Gradually, add the olive oil while the processor is running. It will keep for quite some time if kept in a jar under a layer of olive oil and stored in the refrigerator.
Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"
1 (1/4-ounce) package active dry yeast
1 3/4 cups uncleached all-pupose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.
Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.
Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.
To shape the dough for grilling, do not punch down dough. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes and prepare per recipe.
Horseradish Cream
2 tablespoons prepared horseradish
1 tablespoon mayonnaise
2 tablespoons sour cream
1/2 teaspoon Worcestershire Sauce
salt
pepper
Combine all in a mixing bowl and let it sit in the refrigerator for approximately 1 hour to let the flavors combine.
Friday, December 27, 2013
Garlic Black Pepper and Fennel rubbed Flank Steak with Grilled Oranges aka Party Steak!
You have to love the flank steak; so easy to cook, almost no trimming, relatively lean, and perfect for a party since it’s slight change in thickness from one end to the other allows for slices of medium rare and medium well off the same piece of meat. This very interesting recipe has something I always appreciate in a dish; it makes its own sauce. As you’ll see in the video recipe, we used the juice from some grilled oranges with the natural juices from the steak to create a fabulous looking, and tasting platter of beef. 
While this dish may appear to be inspired by Italian or Spanish influences (which it is), it’s also a take on one of my favorite Chinese dishes; spicy orange beef. I love to grill flank steak with a highly flavored rub of garlic, fennel, salt and black pepper. I wondered what would happen if I added a little orange to the marinade, and then I got the idea to caramelize some orange halves on the grill, and squeeze the juice over the meat after it was cooked and sliced. It was an amazing combination, and one you must try. I did a recent video recipe with some orange and fennel grilled chicken thighs, that was very good, but this went to a whole new place. Enjoy!
1 flank steak (about 2 pounds)
1 tbl fennel seeds
2 tbl black pepper
2 tsp salt
3 oranges
2 tbl olive oil
4 sprigs rosemary
4 cloves garlic
cayenne pepper to taste
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