Tag Archives: grilling
1 Cup mayonnaise
1 Tbsp freshly grated orange zest
1 Tbsp orange juice
1/2 tsp Chipotle Chile Powder
1/2 bunch green onions, coarsely chopped
2 Tbsp Island Jerk Seasoning
1 medium jalapeño chili, seeded, chopped- optional (if you really like heat!)
1 garlic clove, peeled
2 Tbsp Soy Sauce
2 lbs ground beef (15% fat)
6 slices Havarti Cheese
6 sesame-seed hamburger buns, toasted
1 onion, thinly sliced
3 tomatoes, sliced
6 romaine lettuce leaves
For orange-chipotle mayonnaise:
Mix all ingredients in small bowl. Season to taste with salt and pepper.
For Island Burgers:
Finely chop first 4 ingredients in processor. Place ground meat in a bowl. Blend in processed mix and soy sauce by hand till combined.
Prepare barbecue grill (medium-high heat). Set aside 3/4 Cup jerk sauce. Shape ground beef into six 1/2- to 3/4-in-thick patties.
Sprinkle patties with salt and pepper. Grill each patty to desired doneness, adding cheese each a min or two before removing burger from grill.
Assemble the burgers:
Spread orange-chipotloe mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops.
4 small zucchini (about 1 lb)
2 Tbsp Extra Virgin Olive Oil, divided, plus additional olive oil for drizzling
Kosher Salt and Black Pepper to taste
2 tsp Smoked Sweet Paprika
1/2 tsp dried Spearmint, plus more for garnish
1-1/4 Cups plain whole-milk yogurt
1/2 Cup Greek yogurt (or additional plain yogurt)
2 cloves garlic, minced
4 tsp chopped fresh mint
1-1/2 tsp Aleppo pepper (or Cayenne Pepper, if preferred)
Cut off the ends of the small, unpeeled zucchini and discard, and then chop the remainder into 1/4″ by 1/4″ dice. Toss diced zucchini in 1 Tbsp of the olive oil, then arrange in a single layer on an oiled baking sheet. Season lightly with salt and pepper. Roast vegetables in a 375F oven until very tender, about 25 min.
Transfer roasted zucchini to a bowl, combine with paprika and dried mint. Set mixture aside and allow to cool to room temperature.
Add yogurt(s), minced garlic, and fresh mint to cooled diced zucchini; stir to combine. Adjust salt and pepper to taste, then refrigerate at least one hour.
To serve: Spoon cooled dip onto a platter. Drizzle with remaining 1 Tbsp olive oil. Sprinkle with Aleppo Pepper (or cayenne). Arrange pita bread wedges around outside edge of platter.
This dip can be made up to several days ahead; keep refrigerated until serving. Also makes a nice spicy/cool accompaniment to grilled zucchini, eggplant, or other vegetables.
2 – 2 1/2 lb Tri-Tip steak* (about 2″ thick)
Chipotle Rub (see below)
1 1/2 stemmed, seeded, chopped dried Chipotle Chiles
2 Tbsp Pink Peppercorns
2 Tbsp Coriander Seeds
1 tsp Fennel Seeds
1/4 tsp Cumin Seeds
2 tsp dark brown sugar
2 tsp Kosher Salt
To make the rub, grind 1-1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl.
Grind 2 Tbsp Pink Peppercorns, 2 Tbsp Coriander Seeds, 1 tsp Fennel Seeds, and 1/4 tsp Cumin Seeds using in the same spice mill; transfer to the bowl with the chiles.
Stir in 2 tsp dark brown sugar, 2 tsp Kosher Salt, and 1 tsp Mustard Powder.
To make the steak: Sprinkle Tri-Tip with kosher salt. Massage your homemade Chipotle Rub into the meat. Let steak sit at room temperature for 1 hour (or refrigerate, uncovered, overnight). Bring to room temperature before grilling.
Heat grill to medium-high heat. Cook 3–4 min per side over direct heat until nicely charred. Lower gas grill’s heat to medium, and cook an additional 6–8 minutes per side or until an instant-read thermometer inserted into the thickest part of the meat registers 120°F for rare (internal temp of the steak will increase to 125°F, or medium-rare, as it rests).
Transfer meat to a carving board; let rest for 10 minutes. Thinly slice steak against the grain.
*A Tri-Tip steak is cut from the tri-tip roast, the triangular section where the sirloin meets the loin and flank. It’s well-suited to grilling, very flavorful with good marbling, and relatively inexpensive. Be careful not to overcook! If you plan grill this beyond a “medium” doneness, marinate it beforehand.
14 oz pork loin or tenderloin
naan bread, to serve
plain yogurt, to serve
1 small cucumber, sliced as thinly as you can
2 x 4-in pieces of fresh ginger, peeled and finely chopped
12 garlic cloves, finely chopped
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Smoked Sweet Paprika
2-1/2 tsp Garam Masala
1 tsp Ground Fenugreek
2 tsp Indian chile paste
5 Tbsp lemon juice
1/4 Cup mustard oil
Soak 8 wooden skewers in water overnight, or at least for an hour or two (this will help them from splintering as well as keep them from burning during the grilling process).
To make the marinade, simply combine ingredients in a non-aluminum bowl.
Cut the pork loin into 1″ cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
Set up the outdoor grill for direct-heat cooking over high heat. Thread the pork cubes onto the skewers (consider using gloves to avoid staining your hands with the marinade) and cook on the grill for 5 min on each side, or until cooked through.
Warm the naan bread briefly on the grill, and serve with the tandoori pork, yogurt and cucumber. YUM!
Thanks to Bunny Bennett for submitting this recipe!
4, 2″ thick rib-eye steaks
Coarse Sea Salt
1/4 Cup ground espresso coffee
1/4 Cup light brown sugar
1 tsp Ground Cumin
1/4 tsp Chile Powder
1 tsp Cayenne Pepper
Rub the steaks with about 1/4 tsp of coarse sea salt on each side. Cover with foil and set aside for 2 hours. Mix remaining ingredients together.This is your “dry rub” mixture.
After steaks have set for 2 hours, rub each side with the dry rub mixture. Again cover and set aside for 2 more hours.
Prepare the grill. Be sure coals are hot. Put steaks on grill. Turn steaks in 20 minutes (adjust if you’re using gas, and keep an eye on them either way!). Cook for an additional 15 minutes. Remove from the grill and allow to rest for 5 to 10 minutes.
Editors’ note: For a shortcut in the steak rub prep, try our Espresso Rub.