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Cooking, Recipe and Food Blog

Paprika Beef Skewers

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Grilled paprika beef is a delicious dish with a burst of flavor. The paprika adds a hint of spice which you will surely like. Use chili powder if you enjoy hot and spicy food. It can be eaten alongside side dishes, rice or pita bread.

When marinating, I suggest using a re-sealable bag so that the meat is fully coated in marinade and it is easy to turn.

 

Serves 4

Ingredients:

750g rump steak, trimmed and cut into 3cm cubes

1/2 cup sour cream

5 cloves garlic, crushed

2 teaspoons Dijon mustard

2 teaspoons paprika

1 teaspoon dried mixed herbs

1/4 cup olive oil

1 tablespoon tomato sauce

12 bamboo skewers, soaked

 

Combine the garlic, oil, mixed herbs, paprika, tomato sauce, salt and pepper in a large a bowl. Marinate the meat in this mixture and toss well to coat. Cover and refrigerate it for at least twenty minutes or up to overnight. Turn at least once.

Heat a stove-top grill or non-stick frying pan over medium heat. While doing so, remove the meat from the marinade and thread it onto the soaked skewers. Grill the skewers in batches for four to five minutes or until cooked to your liking. Remove from heat.

Combine the mustard and sour cream in a small bowl. Serve with the grilled beef paprika.

 

Image from Dinner Series

Roast Beef with Roasted Tomatoes, Potatoes and Tapenade

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Roast beef with roasted tomatoes, potatoes and tapenade is a mouthwatering dish which uses indirect heat. This is why the barbecue hood must be closed while roasting. If you do not have a covered barbecue grill, you may roast the beef in the oven as well.

 

Serves 6

Ingredients:

1/4 cup balsamic vinegar

2 tablespoons fresh thyme leaves

1 tablespoon chopped fresh rosemary leaves

1/3 cup olive oil

2kg beef rump roast

6 garlic cloves, sliced

1kg potatoes, chopped

3 x 240g packets cherry truss tomatoes

1/3 cup olive tapenade

Salt and freshly ground pepper to taste

 

In a small jug, combine the vinegar, thyme, rosemary and 2 tablespoons of oil. Stir. Afterwards, place the beef in a glass or ceramic baking dish. Make twelve 2cm long x 3cm deep slits over beef; use a sharp knife. Place the garlic in the slits and pour the vinegar mixture over the beef. Turn the beef over to make sure it is coated in the vinegar mixture. Cover it in plastic wrap. Refrigerate for at least three hours.

Preheat the barbecue on high and lightly grease a foil baking tray. Put the potatoes in a large bowl and pour in the remaining oil. Season it with salt and pepper to taste. Toss the potatoes and make sure they are coated in oil. Place the beef and potatoes on the greased tray.

Reduce the heat to medium. Roast the beef and potatoes for an hour and fifteen minutes or until it is cooked according to your desired doneness. Remove from heat and let it rest for twenty minutes. While the potatoes are resting, place the tomatoes on the foil tray and roast them for fifteen to twenty minutes or until the tomatoes are very soft.

Slice the beef and serve with the potatoes, tomatoes and tapenade. Serve warm.

 

Image from:  MinimalistPhotography101.com

Wagyu with Coriander Relish

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Wagyu with coriander relish is a sumptuous dish that goes well with red wine. Wagyu is often seen as expensive, but there are more affordable cuts which are soft and delicious as well. You may ask your local butcher about them.

 

Serves 4

Ingredients:

1 cup light soy sauce

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

1/4 cup sushi vinegar

1 teaspoon chili flakes

2 teaspoon Dijon mustard

1 kg waygu skirt steak

Salt and pepper to taste

Lime wedges for serving

For the coriander relish:

1 bunch coriander leaves, chopped

1/4 cup sunflower oil

2 tablespoon lime juice, plus lime wedges to serve

1 long red chili, seeded and chopped

1 tablespoon fish sauce

1 teaspoon brown sugar

 

Place the soy sauce, sugar, Worcestershire sauce, sushi vinegar, chili and mustard in a shallow dish. Whisk it until the mustard is dissolved. Season it with salt and pepper to taste. Place the beef in the dish and cover it with cling film. Refrigerate it for at least two hours or up to overnight. Turn at least once.

Next, preheat the oven at 180C and set a grill pan to high. Grill the beef for two to three minutes per side or until it is charred. Transfer the grilled beef to a baking tray and roast it for ten to fifteen minutes or until it is done according to your preference. Remove it from the oven and loosely cover the tray with foil. Let it rest for ten minutes.

While cooling the steak, prepare the relish by placing the chopped coriander, sunflower oil, lime juice, chili, fish sauce and sugar in a medium sized bowl. Stir until the sugar is dissolved. Add the beef drippings into the relish and toss gently until well combined.

Slice the beef across the grain and divide among individual plates or place them, on a serving platter. Serve the beef with coriander relish and lime wedges.

 

Image from jenny8lee

Cajun Chicken Kebabs

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Cajun chicken kebabs are delectable grilled treats that are perfect for any time of the day. It is a great dish for parties too. Pair it with corn, coleslaw or salad for a heartier meal.

 

Serves 4-6

Ingredients:

2 lbs. chicken breast fillets

16 x 25cm bamboo skewers, soaked in warm water for 30 minutes

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 cup Cajun Spice Mix

16 small tortillas

Lemon wedges for serving

For the minted yogurt dip:

500g Greek-style or unflavored yogurt

1/3 cup finely chopped mint leaves

 

Slice the chicken breast fillets into bite sized cubes. Thread three cubes on a soaked bamboo skewer and then put the kebab in a rectangular dish or container with a tight lid.

Next, combine the lemon juice, Cajun spice mix and oil in a small bowl. Whisk it with a fork until it is well combined. Pour the mixture over the skewers. Cover the container and refrigerate for at least 2 hours up to overnight.

To prepare the minted yogurt, place the unflavored yogurt and mint leaves in a bowl. Mix well. Season it with salt and pepper to taste. Squeeze in some lemon juice if desired. Cover and refrigerate until needed.

Grill the chicken skewers for 5-6 minutes per side or until they are cooked and the edges are browned. Serve immediately with tortillas, minted yogurt and lemon wedges on the side.

 

Image Courtesy Of jasonlam

Beef Teriyaki Ribs

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Beef teriyaki ribs is a fusion between Asian and Western taste. The teriyaki marinade and barbecue sauce blend together well, giving the meat a delectable flavor.

 

Serves 4

Ingredients:

2 lbs. beef spare ribs

6 pepper corns

1 bay leaf

1 medium sized white onion

For the teriyaki marinade:

2/3 cup soy sauce

1/2 cup mirin

1/2 teaspoon sesame oil

2 tablespoons sugar (preferably brown)

6 garlic cloves, minced

1/2 inch piece fresh ginger, peeled and minced

For the barbecue sauce:

1 cup hoisin sauce

1/2 cup soy sauce

3 tablespoons cider vinegar

1/3 cup freshly squeezed orange juice

 

Put the beef ribs, bay leaf, peppercorns and onion in a heavy pot or Dutch oven. Fill it with water until the beef is covered. Place the pot over high heat and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the ribs are soft. Use a pressure cooker if desired. Remove the meat from the pot and place them on a shallow dish. Air-dry them for at least thirty minutes.

In a small bowl, combine the soy sauce, mirin, sesame oil, sugar, garlic cloves and ginger. Mix well until the sugar is dissolved. Pour the marinade over the beef ribs and let it sit in the refrigerator for at least two hours or up to overnight. Turn at least once.

Place the hoisin sauce, soy sauce, cider vinegar and orange juice in a bowl. Mix well and set aside.

Grill the ribs for eight to ten minutes per side or until it is done to your liking. Baste it with the barbecue sauce while grilling. Transfer the ribs on a platter or individual plates. Serve with barbecue sauce on the side.

 

Photo Courtesy Of: Bordecia34

Grilled Balsamic Chicken

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Grilled balsamic chicken is a delicious tangy dish that is best eaten with vegetables. You may also bake the chicken instead of grilling them if desired. Do not overcook, so that the meat stays tender and juicy.

 

Serves 7

Ingredients:

14 pcs chicken thighs, deboned or chicken thigh fillets

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon mustard

Salt and freshly ground pepper to taste

 

Place the chicken thighs in a shallow baking dish. After, prepare the balsamic marinade by combining the oil, the mustard, balsamic vinegar, salt and pepper in a small bowl. Mix well and then pour it over the chicken. Marinate it for at least thirty minutes or up to four hours. Grease the grill rack. Cook the chicken in batches, skin side down for five minutes on each side or until the juices run clear and they are soft. Transfer the balsamic chicken to a serving platter or split them into individual plates. Serve immediately.

 

Photo Courtesy Of: stevendepolo

Grilled Antipasto

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Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Tequila Grilled Chicken Wings

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Tequila grilled chicken wings are oh-so good appetizers which goes great with cocktails or beer. Share it with friends or serve it during outdoor barbecues. Enjoy!

 

Serves 5

Ingredients:

1 lb. chicken wings

1 teaspoon ground cumin

1/4 cup lime juice

5 tablespoons tequila

2 tablespoons chopped cilantro

2 pieces fresh red chili, seeded and sliced

1 teaspoon soy sauce

Salt and cracked black pepper to taste

Lemon wedges for serving

 

To prepare the tequila marinade, combine the cumin, lime juice, tequila, chopped cilantro, chili and soy sauce in a large bowl. Season it with salt and pepper. Mix well.  Place the chicken wings in the bowl and cover it. Let it marinate for at least two hours in the refrigerator. Lightly grease the grill rack and then grill the chicken wings for three to five minutes per side or until it is cooked and browned, but still tender. Baste it with the marinade as needed, so that it will not dry up. Place them on a serving platter or split them among individual plates. Serve immediately with lemon wedges.

 

Photo Courtesy Of: izik

Spicy Pork Ribs

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Spicy pork ribs is a yummy dish that is great for outdoor barbecues or casual dinners. Aside from potatoes, you may serve it with salad too.

 

Serves 6

Ingredients:

2 lbs. pork ribs

1 bay leaf

1 large white onion, peeled and cut in half

6 black peppercorns

For the chili rub:

1 teaspoon garlic powder

1 teaspoon chili powder

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons paprika

2 teaspoons curry powder

2 teaspoons olive oil

 

Put the pork ribs, bay leaf, peppercorns and onions in a heavy pot or Dutch oven. Fill it with water until the ribs are submerged. Place it over high heat and bring it to a boil. Reduce the heat to low and simmer it or fifteen to twenty minutes or until they are soft. Drain and let it cool completely.

Combine the garlic powder, chili powder, oregano, thyme, paprika, curry powder and two teaspoons of olive oil in a small bowl to make the chili rub. Mix well.

Cut the ribs to your desired size and lightly brush them with olive oil. With your hands, knead the dry rub mixture on the ribs. Grill the ribs for four to six minutes per side or until it is cooked and tender. Transfer it to a serving platter or divide it between plates. Serve immediately with mashed potatoes or fries.

 

Photo Courtesy Of:  Nat Tarbox

Paprika Pork with Pineapple Salad

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Quick meal ideas always rock because we don’t always have the time to cook, but we definitely want delicious food. Paprika pork with pineapple salad is one of those dishes that you can prepare in under thirty minutes. Mix and match other meats or fruits if desired.

 

Serves 4

Ingredients:

4 pcs pork loin steaks, butterfly cut

1/2 tablespoon mustard powder

3 teaspoons smoked paprika

1/4 teaspoon salt

For the pineapple salad

1/2 small pineapple, peeled, cored and cut into bite-size pieces

1 cucumber, seeded and cut into bite-size pieces

1 long red chili, seeded and finely chopped

1/3 cup chopped fresh flat-leaf parsley leaves

2 tablespoons lime juice

4 garlic cloves, crushed

Salt and freshly ground pepper to taste

 

Preheat a barbecue plate or grill and lightly grease it with oil.

After, pat dry the pork using a paper towel. Spray or lightly brush it with oil.

In a small bowl, combine the salt, mustard powder and paprika. Mix it well. Coat both sides of the pork with this mixture. Grill it for 2-3 minutes per side or until it is cooked according to your taste.

While grilling the pork, prepare the salad by placing the pineapple, cucumber, chili, parsley, lime juice and garlic in a medium sized salad bowl. Toss to combine. Season it with salt and freshly ground pepper to taste.

Put the grilled pork in individual plates and spoon some salad on the side. Serve immediately.

 

Photo Courtesy Of: Vancour

Greek-style Barbecued Chicken

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Greek-style barbecued chicken is a flavorful and aromatic dish that can be served during parties or when you have guests. It is best eaten with salad and polenta.

I find it easier to grill the chicken whole, but you may chop it up before marinating it if desired. You may also baste the chicken with the marinade while grilling it.

 

Serves 8

Ingredients:

2 whole fresh chickens

2 small red onions, grated

2 bunches fresh oregano, leaves picked and chopped

2 tablespoons finely grated lemon rind

8 garlic cloves, crushed

2 long fresh green chili, seeded and finely chopped

1/3 cup olive oil

Salt and freshly ground pepper to taste

Fresh oregano sprigs for serving

 

Rinse the chicken under cold running water. Pat it dry with a paper towel. Place it breast side down on a clean work surface or chopping board. With a sharp pair of kitchen scissors, cut along the sides of the backbone and remove it. Discard. Turn the chicken upside down and flatten it. Put it in a shallow dish. Repeat this with the other piece of chicken. Season it with salt and pepper.

Place the chopped oregano, onions, lemon rind, chili, garlic and olive oil in a small bowl. Mix well. Spread it over the chickens. Make sure you brush the insides as well. Let the chicken marinate for at least 10 minutes or up to overnight.

Preheat a barbecue plate or grill. Lightly grease it with oil. Barbecue the chicken skin-side down for 10 minutes or until it is browned and a bit charred. Flip it over and cook it for another 15 minutes or until it is done.

Cut the chicken into pieces using the kitchen scissors. Transfer it to a serving platter and top with oregano sprigs before serving.

 

Photo Courtesy Of:  @joefoodie

Yakitori

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Yakitori or grilled skewered chicken is a Japanese dish which is an ultimate bestseller. People of all ages love these sweet and tender chicken bites infused with a Japanese sauce. The leeks and bell peppers add more taste to it too.

 

Serves 4

Ingredients:

1 tablespoon sugar

1/4 cup mirin

1/2 cup soy sauce

1/2 cup sake

1 lb. chicken meat

7oz. chicken liver

4 fresh shiitake mushrooms, stems removed

2 bell peppers, cut into cubes

1 leek, cut into cubes

Chili powder

16-20 skewers

Lemon wedges for garnish

 

First prepare the sauce by combining the sugar, mirin and soy sauce in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for another 15 minutes or until the sauce is reduced to 1 cup.

Next cut the chicken and liver into cubes. Thread it on the skewers and alternate it with leeks and bell peppers. If you are using bamboo skewers, soak them in water for an hour before using.

Baste the skewered chicken and vegetables with the prepared sauce and then grill them for 3-5 minutes. Turn and baste them every few minutes until the chicken and the liver are cooked. Do not overcook. We want the chicken to remain juicy.

Remove from heat and transfer them to a serving platter. Sprinkle with chili powder and serve immediately with lemon wedges.

 

Photo Courtesy Of:  chibidelux

Otak-Otak

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Otak-otak is a delicious Asian fish cake recipe, where the fish paste is wrapped in banana leaves and cooked on a grill. It is a palatable dish that is often eaten as a snack along with a hard-boiled egg. It can also be used as a sandwich filling or served with rice.

 

Serves 4

Ingredients:

500g Spanish mackerel, deboned and mashed

1 cup coconut cream

1 cup water

2 teaspoons kaffir lime leaves, finely chopped

1 1/2 teaspoons salt

Fresh banana leaves for wrapping, cut into squares

For the spice paste:

1 cup shallots

2 stalks lemongrass, sliced thinly

2 1/2 inch piece galangal or ginger root

2 1/2 inch turmeric or 1 teaspoon ground turmeric

2 teaspoons grated coconut, fried until golden brown

12 fresh small chili, seeded

4 candlenuts

1 tablespoon shrimp paste

1 cup water

 

Prepare the spice paste by placing the shallots, lemongrass, galangal, turmeric, fried grated coconut, red chili, candlenuts, shrimp paste and water in a food processor or blender. Process it for 1-2 minutes or until smooth. Transfer it to a small bowl and set aside.

Put the mackerel, coconut cream, water and kaffir lime leaves in the food processor. Process it for 1 minute or until well combined.

Combine the fish paste mixture and the spice paste mixture in a medium sized bowl.  Mix well.

Spoon some fish paste mixture at the center of a cut banana leaf. Wrap it and seal the ends with toothpicks. Repeat this procedure for the remaining ingredients.

Grill the wrapped fish paste on a hot plate or grill for 3-5 minutes or until the fish paste is set and the banana leaves are browned. Serve with bread or rice.

 

Photo Courtesy Of:   VirtualErn

Beef Skewers with Wasabi Mayo

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Beef skewers with wasabi mayo is a delicious Japanese inspired recipe that popped into my head while looking for food ideas. It is a fun and creative dish that will suit your taste especially if you love spicy food or condiments like wasabi.

 

Ingredients:

1 teaspoon finely grated ginger

1/4 cup salt-reduced soy sauce

3 teaspoons lemon juice

1/2 teaspoon sesame oil

750g lean beef cubes

1 teaspoon wasabi

1/2 cup mayonnaise

 

Combine the soy sauce, ginger, half of the lemon juice and sesame oil in a medium sized glass bowl. Add the beef and allow it to marinate for 20 minutes in the refrigerator.

If you are using wooden skewers, soak them in water for 20 minutes. Drain and then set them aside.

To make the wasabi mayo, place the mayonnaise, wasabi and lemon juice in a small bowl. Mix well until well combined. Cover and refrigerate as needed.

Thread the marinated meat onto the skewers. After, slightly grease a stovetop grill with oil or oil spray. Cook the skewers for 4-6 minutes or until they are soft. Turn the skewers occasionally while cooking, depending on the desired doneness.

Place the beef skewers on a platter and serve it with the chilled wasabi mayo. Serve warm.

 

Photo Courtesy Of:   cherrylet

Beef Gyro

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I have been looking for the perfect gyro recipe for the longest time, but most of them taste bland, which is why I decided to improvise and be creative. For this recipe, I decided to use yogurt as the base of the marinade. If you want it to be more authentic, you may replace the yogurt with 1/4 cup of olive oil. I also chose tzatziki, but feel free to use garlic sauce if desired.  If you are inclined to use lamb instead of beef, make sure to add twice as much lemon juice. Chicken is also a good alternative to dark meat.

 

Ingredients:

2 lbs. sirloin steak

1/2 cup lemon juice

1 tablespoon tahini

3 tablespoons olive oil

6 garlic cloves, roughly chopped

1 teaspoon fresh thyme, chopped

2 teaspoons fresh oregano, chopped

2 red onions, sliced into thin rings

24 leaves romaine lettuce, washed and dried

12 pieces pita bread

3 ripe tomatoes, seeded and sliced into thin strips

2 cups Greek yogurt or unflavored yogurt

Salt and freshly ground pepper to taste

1 cup tzatziki for serving

 

Combine the yogurt, lemon juice, tahini, olive oil, garlic, thyme and oregano in a medium sized bowl. Mix it well and season it with salt and pepper. Transfer 1/4 of the marinade to a small bowl.

Place the sirloin in the yogurt and herb mixture. Make sure that the meat is coated with the yogurt mixture. Cover the bowl and refrigerate it overnight.

Combine the onions and the leftover marinade. Cover it and place it in the refrigerator along with the meat.

A few hours before grilling, add the onion and yogurt mixture to the marinated beef. Stir the marinade. Cover the bowl and refrigerate it for 2-4 hours.

Grill the sirloin for 6-10 minutes, depending on the thickness, until it is tender. Turn at least once. Do not overcook. Use the marinade to baste the meat so that it doesn’t become dry.

With a slotted spoon, transfer the sliced onions from the marinade to a large serving plate. Put the tomatoes and lettuce leaves on the plate as well.

Heat the pita bread on the grill for 2-3 minutes. If you want grill marks, let it stay on the grill longer.  Place the heated pita bread on a platter or serving plate.

While heating the bread, slice the meat into thin strips and transfer it to a plate.

To assemble the gyro, put some meat on a piece of pita bread. Add some lettuce, tomatoes and onions. Top it with a tablespoon of tzatziki. Roll the pita bread or fold it to enclose the filling. Place it on a platter or individual plates. You can also serve the ingredients as is, so that you have the option to make your own gyro. Serve immediately with tzatziki.

 

Photo Courtesy Of: jeffreyw

Scallops en Brochette

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Brochette literally means food cooked in a skewer. Scallops en brochette is recipe is another delicious dish that is easy to make. It is perfect for lunch or afternoon barbecues with family or friends. Rice or pasta would be a perfect match for this delicious meal.

Cooking tip: Do not overcook the scallops because we do not want them to shrink and become chewy. You may baste it with the leftover cooking liquid once in a while, so that it will not dry up.

 

Ingredients:

3/4 cup white wine

1 tablespoons lemon juice

36 scallops, cleaned

1 cup parsley sprigs

4 cloves garlic, chopped

4 slices bacon, cut into 5cm strips

30g butter melted

Salt and black pepper

Metal or soaked wooden skewers

For the sauce:

1 small onion, finely chopped

2 tablespoon white wine vinegar

1/3 cup thick cream

1/2 teaspoon corn flour

Lemon wedges for serving

 

First prepare the sauce by combining 1/3 cup reserved cooking liquid, onions and vinegar in a small saucepan over high heat. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes until the liquid is reduced to 2-3 tablespoons. Add the flour and the cream. Stir constantly until the mixture thickens. Set aside and keep warm.

Heat the wine and lemon juice in a medium sized pan over medium flame. Add the scallops and cook it for a minute or 2 until it becomes a little translucent. Turn the scallops at least once. Drain and then reserve the liquid.

Combine the garlic and parsley in a food processor or blender. Process them for 30 seconds or until they are finely chopped. Transfer the garlic and parsley mixture to a plate.

Coat a scallop with the garlic and parsley mix and then thread it on a skewer. Alternate it with a rolled baco strip. Place at least 3 scallops on a skewer. Do this for the remaining scallops and bacon. After, brush the skewered scallops and bacon with melted butter. Season them with salt and pepper.

Grill the brochettes for 4-5 minutes, turning them often until the bacon is cooked and the edges are browned. Serve immediately with lime wedges and the sauce.

Portuguese Style Barbecued Chicken

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Portuguese style barbecued chicken is not for the weak of heart. This spicy chicken recipe will definitely blow your mind away. The sweet and sourness of the pineapple juice marinade is just right, making the chicken tasty. Don’t forget to squeeze some lemon juice before taking a bite.

 

Serves 4

Ingredients:

2 1kg chickens

2 cups sweetened pineapple juice

5-7 small fresh red chili, roughly chopped

2 long red chili, roughly chopped

3 garlic cloves, roughly chopped

1/4 cup olive oil

2 tablespoon fresh lemon juice

1 tablespoon sea salt

Lemon wedges and hot potato chips for serving

 

Prepare the chili sauce by combining all the chili and the garlic in a food processor or blender. Process it for 30 seconds until the chili is finely chopped. Scrape the sides using a spatula and then add the lemon juice, oil and salt. Process it for another 30 seconds until well combined. Transfer the sauce to a jar or sealed container.

Put a whole chicken on a flat work surface or chopping board. Make sure that its breast side is up. Cut the breast in half using poultry shears by cutting the breast bone. Press the chicken down to lay it flat. Cut out the back bone and discard. Remove the breast bones as well and then tuck in the wings. Pat the chicken dry using a paper towel. Repeat the same process with the remaining chicken. If you do not feel like cutting, you can purchase chicken thighs instead.

Place the chickens on a shallow dish and marinate them in pineapple juice for 15 minutes.

Preheat the grill on high. With a sharp knife make some cuts on the chicken. Reserve 3 tablespoons of chili sauce. Brush the chicken with the remaining sauce.

Reduce the heat of the grill and then grill the chicken skin side up. Cook it for 15-18 minutes. Brush it occasionally with sauce, so that it will not dry. Turn at least once. Pierce the chicken with a fork to see if it is cooked. The juices must be clear and the meat soft.

Place the cooked chicken on a plate and cove it loosely with foil. Let it stand for 5 minutes. After, brush the chicken with the remaining chili sauce. Serve it immediately with lemon wedges and potato chips.

 

Photo Courtesy Of: adactio

Curried Vegetable Burger

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Here is an interesting veggie burger recipe that you can prepare at home. These delicious patties may not be meaty but they are just as good. If you do not have whole meal bread, you may use bread crumbs instead. It helps hold the vegetable patty together and gives it more texture. I prefer the patties well-done and the edges crisp too.

Zucchinis and carrots can give the same feel as meat. In fact, it doesn’t have a vegetable taste. These burgers taste similar to meat patties.  It is also a good idea to replace the curry paste with barbecue sauce for a heavier and smoky flavor.  You may also grill the patties instead of frying them. Enjoy!

 

Serves 6

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2 zucchinis, grated

1 large carrot, grated

4 slices whole meal bread, crusts removed

400g canned chickpeas, rinsed and drained

3 teaspoons mild curry paste

1 egg yolk

3 tablespoons chopped coriander leaves, plus extra for serving

Salt and pepper to taste

6 bread rolls

Mayonnaise, mustard, lettuce and tomatoes for serving

 

Heat half of the oil in a large frying pan over medium heat. Sauté the garlic and onions for 5 minutes or until the onions are translucent and fragrant. Add the zucchini and carrots. Cook it or 3-5 minutes until the vegetables wilt and become soft. Remove excess liquid and discard.

Put the bread and the chickpeas in a food processor or blender. Process until they are well combined or crumbled. Add the cooked vegetables, curry paste, egg yolk and coriander. Pulse for 30 seconds until all the ingredients are the same consistency. Season it with salt and pepper.

Remove the vegetable mixture from the food processor and make 6 patties. Place them on a baking tray and refrigerate them for 5 minutes or until set.

Heat the remaining oil in a non-stick frying pan over medium heat. Fry the burgers in batches for 2-4 minutes on each side until golden brown.

Assemble the burgers by placing some mayonnaise and mustard on the bread. Put a burger patty, lettuce, tomatoes and coriander leaves. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  seelensturm

 

That 4th of July Backyard Barbecue

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Time to break out the griller and fire up the barby! The 4th of July is just about one of the best excuses for you to gather up some good friends who enjoy eating and just chilling with some great food in celebration of a momentous day in the good ole US of A ! No matter if you’re getting in the mess of a midday parade or if you’re merely watching it from the tube, this is the day to dust out the griller!

Don’t ask me , but for some reason barbeques on the 4th of July just tastes much better.  Nothing like the great American backyard BBQ weekend with beers and ales in the cooler and god’s gift to carnivores marinating in a dish of some secret sauce.  This could range from monstrous racks of ribs, dinosaur sized chicken parts, half a cow of burgers, wieners or sausages and  thick juicy slabs of steaks.  And then of course, you’ve got  those sweet fish fillets, perhaps even a whole fish you’ve caught your favourite fish monger …shrimps, mussels, clams, crab – err, can you take any more of this?

A proper backyard barbecue calls for a little of everything for your guests. Not only does it allow your guests to enjoy the food without being limited with their choices, but it adds color to the occasion as well.  Make sure to address each marinade properly according to the meat your soaking it in.  The marinade alone can kill the main star of the buffet table if you’re not careful.  The wrong combination of ingredients may toughen the meat more than it should tenderize it, so be mindful of recipes.

Once you’ve got that sorted out, a BBQ can’t be  what is meant to be without an array of mouth watering side dishes you can keep piling onto your plate! Oh, yeah… you know you won’t be able to help yourself from coming back for seconds and thirds for that bowl of creamy mashed potatoes.  I love baked beans just as much as those twice stuffed baked potatoes .  Often times, the table will have a choice between a green salad, a slaw, and a fruit salad.  You can either make your own dessert apart from a fruit salad or maybe…  just purchase a yummy looking pie at your favourite bakeshop and top it off with some vanilla ice cream for an authentic all-American pie ala mode!

Keep in mind that this celebration doesn’t call for pure kitchen slavery. Some of these things you can pre-cook a day or two before the actual BBQ party  and rid yourself of cramming for time and getting stuck in a time pressure rut on the day itself leaving you exhausted before you’ve even managed to sit down and eat.

If you’re planning on a 4th of July BBQ … or any BBQ weekend with friends, map out a good plan of attack to allow yourself the luxury of entertaining your guests and enjoying the company rather than being too pooped out to party!

Here are some of my favourite BBQ sides I never get tired of. Everyone loves a good crisp Waldorf on a summer day.  You may enjoy it as is if you’re on a meatless diet or take advantage of it’s no fuss prep on an ordinary day  and throw in some chicken chunks for a light lunch! I don’t think a BBQ is complete without some good slaw and a hot German potato salad!

Happy 4th of July America!


Chicken Waldorf Salad

Ingredients

1 pound(s) (boneless, skinless) chicken breasts
salt and pepper
.75 cup(s) water
1 crisp red apple
1 green apple
.75 cup(s) chopped celery
12 ounce(s) (fat-free) vanilla yogurt
.5 cup(s) (reduced-fat) mayonnaise
.25 cup(s) (chopped) toasted walnuts
4 cup(s) (shredded) lettuce

Instructions

  1. Lightly season chicken breasts with salt and pepper. In large skillet, combine chicken and 3/4 cup water; bring to a boil. Cover and reduce heat to medium. Cook chicken for 8 to 12 minutes, or until cooked through. Drain; set aside to cool.
  2. Core 1 crisp red apple and 1 green apple; cut apples and chicken into bite-size pieces.
  3. In large bowl, combine chicken and apples with celery, yogurt, mayonnaise, walnuts and shredded lettuce; mix well. Serve immediately.

MEXICAN SLAW

Ingredients

1 (6-inch) corn tortilla, cut into thin strips
Nonstick cooking spray
1/4 teaspoon chili powder
3 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup sliced radishes
1/2 cup corn kernels
1/4 cup coarsely chopped fresh cilantro
1/4 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons cider vinegar
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F. Arrange tortilla strips in even layer on nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6 to 8 minutes or until strips are crisp.
  2. .Combine cabbage, carrots, radishes, corn and cilantro in large bowl. Combine mayonnaise, lime juice, vinegar, honey, cumin, salt and pepper in small bowl. Add mayonnaise mixture to cabbage mixture; toss gently to coat. Top with baked tortilla strips.

HOT GERMAN POTATO SALAD

Ingredients

6 potatoes
4 large eggs
1 pound bacon
1 medium head escarole
1/4 cup apple cider vinegar

Instructions

1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
4.Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

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A Veggie Good Grilled Sandwich

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I have nothing but admiration for the discipline of vegetarians, much more so for them pure vegans. How they manage to find ways to make their diet interesting and tasty is seriously beyond me as I get on my wits end just figuring out meals to keep myself from opening a can of Spam every day.
These days, people have become more mindful of their health and lifestyle. Indeed, health is wealth and one of the best ways to start yourself on the right track to healthy living, would probably be healthy eating. I would like to dare myself to go full on veggiesaurus, but I don’t think I have what it takes to pull it through. I wouldn’t even think of exploring vegan and raw food as that is too much to ask from someone like me. I love food too much to maintain such a strict diet.
Of course there are ways around being a vegetarian. But it does take commitment and effort to research cooking techniques and ingredient substitutes to make your meals at par with any meat dish. Say if you’re up for a power breakfast smoothie, vegetarians will pulse in silken tofu in that blender instead of milk. Not many are keen on the tofu thing, hence I am backtracking on the word commitment.

Daily protein in your diet has to be addressed with proper nutritious meals and not many vegetables are rich in protein . This gets a bit tricky especially when you’re diet is typically powered by rice. You can tap into textured vegetable protein but, meh … it takes a pretty tasty dish to disguise that weird texture and flavour . I’ve tried quite a few dishes made with TVP, and I must say I’ve enjoyed them. However, after a while … every dish cooked with it tastes exactly the same.

Don’t get me wrong, I love my vegetables. I just wish I could eat more of them in a day and incorporate them in my daily diet. I am not much of a meat eater so, I don’t really miss steaks or burgers. If there is one way I enjoy vegetables in my regular meals, this would be in a sandwich. I love how they taste grilled in a Panini, a ciabata or foccacia and drizzled with good dressing.
I might just swear off on a the mayo now and find ways to make healthier sandwiches as I am a serious sandwich monster. Again, this involves research effort and your basic trial and error. But who’s to complain about testing out recipes? I don’t. So check out the recipe below and maybe you’ll find yourself in the same boat on a quest to find great veggie sandwiches.

California Grilled Veggie Sandwich

Ingredients

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Instructions
1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.Preheat the grill for high heat.
3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

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