Category Archives: Grillng

Feta Greek Chicken Burgers

Posted on by
Reply

You are going to love these Greek style chicken, pork burgers

studded with herbs and feta cheese!  

Great dinner when served with Quinoa Couscous Salad

Burgers are really just ideas … following are the ingredients in my burgers, with an approximate portion plan:

equal portions ground chicken and hot italian sausage meat (approx 1 pound each)

2 tbsp minced basil

2 tbsp minced mint

1 large minced garlic clove

3 scallions, sliced fine

1/2 cup crumbled feta cheese

juice of 1/2 lemon

1 tsp each of salt and pepper

Lightly toss all ingredients together until just mixed.  Do not overmix your meat or it will end up with the texture of a meatloaf!  Form burger patties and place onto lined baking sheet.  Set aside, either in freezer or fridge until you are ready to grill and they have had time to rest.

Grill on greased surface until cooked through.

Serve with:

Grilled thin slices zucchini (lightly coated with olive oil, salt and pepper)

Grilled thick tomato slices (dusted with salt and pepper)

Coat each side of your pita style bun with a generous dollop of mint/dill yogurt sauce:

MINT/DILL YOGURT SAUCE

1 cup greek style yogurt

1/2 cup grated, drained cucumber

1 garlic clove, minced

1 tbsp lemon juice

1 tbsp finely chopped dill

1 tbsp minced mint (try to say that a few times!)

salt and pepper to taste

Combine all ingredients, and put in fridge to set up and allow flavours to blend.

Coconut Chili Vegetables

Posted on by
Reply

This recipe was created spur of the moment, when I needed another dish to round out dinner – Chinese Grilled Pork and Fried Rice … even with all the chopped vegetables in the rice dish, we needed more greens.  This was so simple, and could easily be turned into a full meal by adding any protein you were inclined to add.  The best thing is the simplicity – throw it all in a pot!

1 cup coconut milk                               

1 tbsp sambal oelek

1 tbsp minced garlic

bok choy

chinese mushrooms

red onion

Heat coconut milk, garlic and sambal oelek just until boiling point – add onions.  When slightly tender stir in the rest of your vegetables and allow to simmer just until cooked through – being careful not to overcook them or they will lose their vibrancy and wilt.

Chinese Grilled Pork and Fried Rice

Posted on by
Reply

It is May, which is usually when I would prefer to be grilling dinner, or doing anything that doesn’t involve a lot of chopping in the kitchen … however – such a rainy day I didn’t mind the chopping involved in any Chinese dinner!

PORK TENDERLOIN

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup hot and sweep bbq sauce

PORK:   In ziplock bag, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for at least 1 hour in fridge, but much better if left over night.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with hot and sweet bbq sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

RICE

4 tablespoons canola oil                                                     
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
2 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil

1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

RICE:  While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, and all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, push to the side of your wok or frypan, and pour beaten eggs  into a hot spot …. toss until cooked through, and toss with the rice/vegetable mixture.   Add the soy sauce, oyster sauce, and sesame oil.  Toss well until combined through and rice looks well coated.

Garnish with green onions and sesame seeds. Serve immediately.

If you are would like an additional vegetable dish to round out this meal check out my coconut chili bok choy!

Lemon Roasted Potatoes

Posted on by
Reply

Your whole house will smell fantastic with these roasting!

Peel and quarter potatoes (if using new potatoes they don’t need peeling)

Cover with watered down chicken stock, a pile of garlic cloves and 4 lemons, quartered, salt to taste.

Bring to a boil and then transfer to roasting pan – only use enough liquid to cover half way up the potato.  Roast until just fork tender – carefully pour liquid off, toss with a little olive oil and continue roasting until they get nice and crispy.

Garnish with freshly ground salt and pepper, and a sprinkle of sliced green onions.

Delicious with greek food! (grilled lamb filet in photo)

Spicy Sticky Back Ribs

Posted on by
Reply

These ribs might take a little extra time but I guarantee that you won’t find tastier ribs anywhere – and they are certainly worth the effort. 

Make sure to serve with plenty of napkins and additional barbecue sauce for dipping.

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2 cup – 3/4 cup cider vinegar
  • 2 tbsp molasses
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • zest of lemon or lime
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
4 racks pork baby back ribs, membrane removed

In small bowl combine dry ingredents.  On large baking sheet place rub both sides of ribs with dry rub, pressing and patting it in.  Cover with foil and refridgerate overnight.

Preheat the oven to 250 – pour off any liquid on baking sheets, cover ribs tightly with foil and roast for 3 hours, until the meat is tender but not falling off the bone.  Pour off any liquid on baking sheet.

For the bbq sauce:

Melt butter, add onion, garlic and thyme.  Cook over moderate heat until onion has softened.  Add the rest of the ingredients and bring to boil.  Stir well and continue to cook at a moderate heat until sauce has thickened. This does take some time, and will taste better if you allow it to slowly reduce.   Taste and season with salt and pepper.

Broil or grill ribs, continuing to brush barbecue sauce over.

To serve, slice between each rib – mound on serving platter and scatter sliced green onions, lemon and lime wedges.

If you love Mexican cuisine, as we do, then make a few substitutions/additions ….

To the rub:  1 tsp smoked sweet paprika, 1 tsp ancho chile powder & 1 tsp chipotle chili powder

To the BBQ sauce:  2 tbsp of the leftover rub, replace the beer with 1/2 cup of smoky mezcal, and add 2 minced chipotle chiles in adobo sauce (if you can get it add 1 tbsp sour lemon)

Flank Steak

Posted on by
Reply

This has been a family favorite for years!  While it is pretty good with any cut of steak, flank is definitely the best.  Also – if you can’t access a grill ….

you can use the broiler, but – well it just won’t be as fantastic!

  • 1 flank steak
  • 1/2 cup soya sauce
  • 1/4-1/2 cup olive oil (I usually stay with 1/4 cup)
  • 4 1/2 tbsp honey
  • 6 cloves garlic – minced
  • 2 tbsp fresh rosemary (and only fresh will do)
  • 1 1/2 tbsp pepper
  • 1 1/2 tsp salt

Prepare marinade and put in ziplock bag along with the steak.  Seal for a minimum of 2 hours, but really …. overnight is best.  I have also put it in the freezer at this point, and then you always have one ready!

Grill for 5-7 min per side (depending on thickness) for medium rare, and then slice thinly on the diagonal.

Garnish with slivered green onions