Posts Tagged ‘grilling’

Much Virtue in Herbs

Monday, October 13th, 2008

I am continuing to harvest a bountiful crop of herbs. “Bountiful” is a relative term here as my garden sits in diminutive pots on my patio. The harvest, however small, has allowed me to enjoy cooking with fresh aromatic plants throughout the summer and into the fall.

I relish unleashing the rich verdure as the herbs are chopped, crushed and pureed.  Fresh herbs enhance the flavors of an endless number of dishes and add an artful presentation to any culinary experience.

Cilantro, with its delicate lacy foliage and pungent flavor, is a favorite of mine for flavoring chicken, rice and ethnic entrees.

Basil, touted as the “king of herbs”, is a tender plant with an endless variety of aromas. Its fragrant, delightful leaves are the foundation of pesto.

The diminutive thyme leaf, utilized by the ancients in their baths and incense, is now a work-horse herb which commonly enlivens meats, soups and stews.

Herbs are so convenient in their dried form. However, nothing matches the flavoring power of fresh herbs. Unfortunately, the fresh herb maintains a short shelf life. Fresh thyme cannot be expected to make it even a week in the refrigerator. You can savor the fresh flavor a little longer by blanching the herbs in hot water and then freezing them. I understand that basil freezes nicely once pureed. I’d love to hear about your experiences with frozen herbs.

I have shared my recipe for Balsamic Chicken with Cilantro. It would be a disservice to the chicken to utilize anything but fresh cilantro in this dish. Now, I would like to recommend a recipe that my daughter enjoys preparing. Her inspiration for this recipe came from the June 1995 issue of Gourmet. Thyme is given its rightful place as it enhances this delightful and easy chicken entree.

Grilled Lemon Pepper Chicken

12-15 chicken breasts halved

3/4 cup freshly squeezed lemon juice

1 cup extra virgin olive oil

1/2 cup Chardonnay or similar white wine

3 tbl. freshly ground pepper

3 tsp garlic

3 tbl. fresh thyme

Whisk all ingredients together in large bowl. Place chicken breasts in large baking dish. Pour blended ingredients over chicken. Let marinate for 15-30 minutes, forking occasionally. Grill on medium heat for about 4-6 minutes per side. Do not over cook as the chicken will dry out. . Serves 8-10.

“Better is a dinner of herbs where love is, than a fatted calf with hatred.” – Prov. 15:17

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Hamburger Mine

Tuesday, October 7th, 2008

Hamburgers take their place with apple pie as American traditional fare.  Historically, as the name suggests, the hamburger appears to have originated in Germany.

The American Heritage Dictionary of the English Language states:

“. . .By the middle of the 19th century people in the port city of Hamburg, Germany, enjoyed a form of pounded beef called Hamburg steak. The large numbers of Germans who migrated to North America during this time probably brought the dish and its name along with them. The entrée may have appeared on an American menu as early as 1836, although the first recorded use of Hamburg steak is not found until 1884. The variant form hamburger steak, using the German adjective Hamburger meaning “from Hamburg,” first appears in a Walla Walla, Washington, newspaper in 1889. By 1902 we find the first description of a Hamburg steak close to our conception of the hamburger, namely a recipe calling for ground beef mixed with onion and pepper. By then the hamburger was on its way, to be followed—much later—by the shortened form burger, used in forming cheeseburger and the names of other variations on the basic burger, as well as on its own.”

Hamburgers are a favorite entree served throughout the summer. Their juicy, hearty taste is unlocked as they are grilled outside. Backyard chefs are unleashed as they accent hamburgers with garlic, pepper and a plethora of other seasonings. They might wrap them in bacon and perhaps add an additional smoked flavor as they barbecue their creations over apple wood.

The grilling season is endless in warmer climates. However, you can enjoy  delicious burgers well into the fall even as you prepare for a snowy winter. I have actually fired up my grill in the middle of a winter wonderland after a willing son cleared my path through the snow.

Here is my take on an American classic. . .

The 7-and-7 Hamburger

3 pounds extra lean ground sirloin

1 egg

1/2 cup Progresso Italian seasoned bread crumbs

1 teaspoon granulated garlic

1 teaspoon ground pepper (freshly ground is best)

Mix the ingredients together in a large bowl until the egg and seasonings are thoroughly incorporated into the ground beef. Shape hamburger patties. This recipe will allow you to make about 12 medium-sized hamburgers.

Brush 12 hamburger buns with butter in preparation for grilling. Refrigerate until you are ready to grill your burgers.

Slice cheese for  those who enjoy cheeseburgers. I prefer extra-sharp cheddar cheese; however, this is simply a matter of preference.

Prepare a condiment tray to your liking – sliced tomatoes, pickles, lettuce and onions are always favorites.

Place the hamburger patties on your pre-heated grill. Usually a medium to medium-high heat is preferred. I have found that cooking the hamburgers for 7 minutes on one side and 7 minutes on the other side is just about the right timing. I like to serve well-done hamburgers. You might have to adjust the cooking time to suit your taste.

During the last three minutes of grilling, place the cheese slices on the burgers for adequate melting. At this time, you can even top the cheese with cooked slices of bacon. You may also grill the buttered side of your buns as well.

Serve the hamburgers with your condiments: spicy mustard, mayonnaise, and even ketchup.

“There’s nothing in the world that can compare / With a hamburger, juicy and rare / A hamburger lives for the pleasure it gives / It’s a thrill-on-the-bill affair / Such heavenly food deserves the best / A home and contentment beneath my vest / There’s nothing in the world that’s so divine / As a hamburger, tender and fine / I adore you, hamburger mine. ” -Wimpy, from Popeye

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Country Mouse – City Mouse

Monday, August 18th, 2008

Our family has lived in the country for almost 7 years now. We are isolated up here. I mean, we live in the middle of no where . . . and I love this life. We go days without seeing anyone (with the exception of my husband who works in the real world).  Even our neighbors live far enough away that an effort must be made to visit with them.

This private, country life has tremendous advantages. (My older children can tell you about the disadvantages.) We can garden in our pajamas, watch lovely wildlife from our back porch, hike in the wilderness while never leaving home and even view the Northern Lights from our front yard.

Our life changed abruptly last year. My husband took advantage of a professional opportunity in another state. So, one morning, we woke up and found ourselves living on the 18th fairway of a golf course in the middle of a neighborhood. Our home is in a small town in close proximity to a larger city.  This move could have been rife with culture shock but mercifully, we easily slid into our new way of life.

Living in or near a city has its advantages. The educational opportunities are tremendous. The medical facilities are terrific. I no longer find myself searching for activities to meet physical education requirements since golf and tennis are readily available. We do not have to travel an hour and a half to shop for a pair of jeans.

Surprisingly, I enjoy living in our new neighborhood. We do have the sense that we live in a fish bowl. But, for some reason I’m O.K. with this. I even still garden in my pajamas. I’m certain my children have a higher impact than others on the neighborhood simply because there are 9 of them, but my sons have learned about volume control. They have even learned to dress like golfers.

So, unlike the country mouse, I am enjoying our new life in the city. The transition has been eased by the fact that we continue to visit our home in the country. Because of the housing market we will probably enjoy our home in Northern Michigan for a long time.

We are winding down a two-week vacation at our up-north home. We have experienced all of our usual water sports, visited with friends, taken in the unbelievable natural beauty of Northern Michigan, and, of course, cooked and dined together.

My husband and sons ventured out on Lake Michigan and brought us back delicious fresh salmon. I  prepared it with a rub and accompanied by two delicious sauces. We served it to a few close friends one evening.

Spice Rub for Salmon

  • 4 tablespoons black pepper
  • 3 tablespoons Cayenne pepper
  • 2 tablespoons course kosher salt or sea salt
  • 1 tablespoon crushed basil
  • 1 tablespoon crushed thyme
  • 1 tablespoon crushed oregano
  • 2 tablespoons paprika
  • 3 tablespoons granulated garlic

Mix all of the ingredients together until combined. Store in an airtight container.

Balsamic Pinot Grigio Syrup

  • 1 bottle Pinot Grigio (or similar) wine
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons butter

Combine sugar and water in a heavy saucepan. Bring to a boil and stir the sugar until it is melted and forms a thick syrup. It may begin to turn a golden color. Add the wine and boil and stir continually until it is reduced to about 1 cup. Add the vinegar and the butter. Serve warm. This sauce can be stored in the refrigerator and reheated prior to serving.

Unfortunately, I do not know who to credit for this delicious sauce. I put it together after reading several different recipes on the internet.

Lime Butter Sauce

This recipe is adapted from one found in the June 2006 issue of Gourmet Magazine.

  • 2 garlic cloves
  • 1 teaspoon of pepper
  • 1/2 cup of lime juice
  • 2 sticks butter, melted

In a blender mix the lime juice, pepper, and garlic until thoroughly combined. While the blender is running, add the melted butter in a slow steady stream. Blend until the mixture is emulsified. Serve cold.

Blackened Salmon

Place the salmon fillets in a little olive oil and then cover them with the rub. Let them sit in the rub in the refrigerator for at least one hour. Heat the grill to medium high. Place the salmon on the grill and cook for about 4 – 6 minutes per side.

Serve with Lime Butter Sauce and the Pinot Grigio Syrup.

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Terrific Teriyaki

Friday, July 25th, 2008

Teriyaki marinade or glaze is a wonderful enhancement to a number of dishes.  It adds great flavor to fish, beef, chicken and even rice. It is one of the easiest sauces to make. Children usually love the flavor of teriyaki sauce as it is sweet and not too spicy. However, if it’s a spicy kick your looking for, you can work with your teriyaki recipe to add this touch.

This week I served beef tenderloins and shish kabobs marinated in my favorite teriyaki glaze. This recipe  provides ample sauce to utilize both as a marinade as well as a glaze to work with while you are grilling. You will probably be able to save a portion of the glaze in the refrigerator for at least one additional meal.

Teriyaki Glaze

3 1/2 cups soy sauce

1 1/2 cups brown sugar

3 tsp. powdered ginger (or equivalent crystallized ginger)

3 cloves crushed garlic (or equivalent garlic powder)

5-10 drops Tabasco Red Pepper Sauce

1/4-1/2 cup Sirah or similar red wine

1/4 cup cold water

1 tsp corn starch

Heat the soy sauce, brown sugar, ginger, garlic, Tabasco Red Pepper Sauce, and wine in a heavy saucepan. Stir until the sugar is melted. Take 2 cups of the mixture and set aside to cool for later use as a marinade with beef or chicken. Meanwhile, stir 1 tsp. corn starch in cold water until completely dissolved. Add to glaze in saucepan. Heat glaze until boiling and stir for about 1 minute. Utilize  glaze when serving beef, chicken, or rice.

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce make it Chinese; garlic makes it good.” – Alice May Brock

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Changing Seasons

Monday, April 28th, 2008

I love to transform my menus with the changing seasons.  French Onion Soup and  Beef Bourguignonne give way to lighter fares such as grilled chicken (in so many different arrangements), bright salads, and delightful desserts.

I would like to share with you one of my favorite warm-weather recipes:  Balsamic Chicken with Cilantro.  I have served variations on this  recipe to my family and guests for years.  It is simple enough and it always receives rave reviews.

Balsamic Chicken with Cilantro

12-16    boneless, skinless chicken-breast halves, trimmed

1 1/2   cups Balsamic Vinegar

1/2  cup  Dijon Mustard

1/2  cup dry white wine (optional)

1     tablespoon fresh ground pepper

1/4  cup olive oil

3   crushed garlic cloves or the equivalent garlic powder

2   medium bunches of fresh cilantro, finely chopped.  Discard thick stems

-     Prepare the chicken breasts by trimming and slicing into uniform sizes.  I will occasionally gently pound the chicken with a kitchen mallet.  Make sure you place the chicken between waxed paper before you pound it.  You can even butterfly the pieces if they are too thick.

-      Combine all of the remaining ingredients, except for the cilantro, in a large baking dish.  Stir until the ingredients are incorporated into a uniform mixture.  Add the chopped cilantro and gently mix.  Place the chicken pieces into the marinade.  Fork the chicken and turn it until all of the chicken is covered with the marinade.  Cover with clear plastic wrap and refrigerate for at least 4 hours and preferably overnight.  Turn and fork the chicken periodically.

-     Grill on medium heat for 7-10 minutes per side.  (Be careful!  Thin chicken breasts can be over-cooked easily.)

-     Have a warm platter ready.

-     Serve immediately accompanied by Herbed Rice,  a beautiful mixed vegetable dish,  and perhaps fresh fruit.

-     This recipe serves 12.

The Balsamic chicken also makes terrific sandwiches.

I hope you find this easy and delicious!

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