Thursday, June 9, 2016

It's Thursday-Fire Up The Grill


DIY Grill Rub 
Cook's notes: This rub will keep up to 2 months in a jar.
Combine the following ingredients and place in a jar. Shake several times to mix well.  

  • 1/4 cup dried Italian Seasoning
  • 3 TB. paprika
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. celery salt
  • 1-1/2 tsp. garlic pepper seasoning 

Sweet and Spicy Steak Salad
Cook's notes:
Sirloin strips marinated in raspberry-chipotle vinaigrette get caramelized edges on the grill. Pile skewers on mixed greens with goat cheese and veggies, then pass the tongs and dressing. 

Ingredients:The recipe is adapted from Taste of Summer 2015 Midwest Living
  • 1 pound boneless beef top sirloin steak, cut 3/4-inch thick strips
  • 3/4 cup bottled raspberry vinaigrette
  • 1/4 cup raspberry spreadable fruit jam
  • optional 2 TB. snipped fresh cilantro
  • 1 chipotle chile pepper in adobo sauce, drained and finely chopped (1 teaspoon) pat dry on a paper towel
  • 1 (4 oz.)e package semisoft goat cheese (chevre)
  • 6 cups baby arugula, baby spinach, or mixed baby salad greens
  • 4 large roma tomatoes, cut into wedges or 2 cups small tomatoes, diced
  • 1 avocado, sliced
  • 2 cups sliced fresh mushrooms
  • Snipped chives (optional)
  • Cracked black pepper (optional)
Directions:
  • Partially freeze beef (about 30 minutes) for easier slicing. Trim fat from meat. Thinly slice meat across the grain into strips. Place meat in a resealable bag or covered dish; set aside.
  • For dressing: In a small bowl, whisk together the vinaigrette, jam, cilantro and chipotle pepper. Pour 1/2 cup of the dressing over the beef and turn meat to coat. Chill for 6 hours or overnight, turning occasionally. Chill the remaining dressing, covered, until ready to serve.
  • Meanwhile, shape the goat cheese into 12 balls. Chill, covered, on a small plate until ready to use.
  • At least 30 minutes before serving the salad, soak twelve 6-inch bamboo skewers in water.
  • Drain the meat; discard marinade. Thread meat in accordion fashion on the bamboo skewers, leaving 1/4 inch between the pieces. Place the skewers on the rack of a gas or charcoal grill directly over medium heat. Cover and grill for 8 to 12 minutes or until desired doneness, turning the skewers halfway through the cooking time.
  • To serve, spread arugula on a platter. Arrange the cheese balls, tomato wedges and avocado in separate piles on top of the arugula. Arrange mushroom slices on top of the rest of the arugula. Place the meat skewers on top of the mushrooms. If you like, garnish with chives and pepper. Whisk the remaining dressing to combine; drizzle over the salad or pass separately.

Honey Lime Chicken Skewers
Cook's notes:  Use bamboo skewers, soak sticks in water for at least 30 minutes. Serve chicken skewers over rice. 
Recipe adapted from onceuponachef.com
Ingredients:
  • 3 TB. soy sauce
  • 1/4 cup plus 1 tablespoons honey
  • 1 TB. vegetable oil
  • 1 tsp.lime zest, from one lime
  • 3 TB. fresh lime juice, from 2 limes
  • 4 garlic cloves, peeled and roughly chopped
  • 1 TB.fresh ginger, peeled and roughly chopped
  • 1/2 TB. Sriracha sauce
  • 1 tsp. salt
  • 1-1/2  lbs. boneless skinless chicken breasts cut into 2-inch chunks
  • 2 TB. chopped cilantro, plus a few whole sprigs for garnish
  • Limes, sliced into wedges, for garnishing platter (optional)
Directions:
  • In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
  • Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 4-6 hours.
  • Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  • Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes.

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