No Love More Sincere » grill

To Taste: Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

Erin L. — Fri, 18 Jun 2010 02:03:15 +0000

On Day 4 of my staycation between jobs, I whipped up an umami-packed dinner for Dre & me. On Day 2, I took an Asia Mart adventure with Sarah in search of fun ingredients for the meal. I try to be somewhat adventurous each time I go to an ethnic market, so I picked up some bunashimeji (aka beech mushrooms), fresh vegetable noodles, & a new jar of hoisin. The beech mushrooms are so tiny and too cute! I filled them out with sliced creminis and enhanced them with the depth of fresh thyme from my Slug City.

Bunashimeji, Cremini, & Fresh Thyme

I begin by sweating shallots with a bit of olive oil in a pan and added the mushrooms & thyme. I tossed them as they sauteed for about 10 min and finished it with white truffle oil. I love truffle. I love the smell. I love the taste. I LOVE TRUFFLE!

Truffled Mushrooms

While my mushrooms cooked, I heated an awesome new grill skillet that Sunshine passed along to me. I marinated some chicken breasts in hoisin, ginger, & soy and seared them for deep grill marks on both sides until cooked through. The noodles took a quick dip in boiling water and were a perfect pillow for a pile of savory truffled mushrooms. This may be one of my favorite dishes I’ve made… and 5 years ago you couldn’t dare get a mushroom near my plate!

UMAMI!

Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

Filed under: To Taste ~ Recipe Tagged: blog, bunashimeji, chicken, chicken breast, cook, cooking, dinner, entree, food, grill, grilled, herbs, hoisin, mushroom, mushrooms, oil, pan, portobella, saute, shallot, shallots, thyme, truffle, truffle oil, truffled

Quickie: Grilled Somen Tuna Steak & Chili Oil Bok Chok

Erin L. — Wed, 07 Apr 2010 01:40:04 +0000

Waiting on the new external, so here’s a quick little treat to hold you over! I defrosted an individual tuna steak, marinated it in Somen dressing, & seared it on each side. While my grill marks set, I tossed baby bok choy in my wok with Somen dressing, chili-infused macadamia nut oil, minced garlic, chicken stock, & a splash of fish sauce until wilted and flavorful. In under 15 minutes, I had a perfect, healthy dinner for 1.

Grilled Somen Tuna & Chili Oil Bok Choy

Filed under: Quickie, via Blackberry Tagged: bok choy, chicken stock, chili oil, cooking, dinner, entree, garlic, grill, grilled, macadamia, sauteed, seaweed, sesame, somen, soy, tuna, tuna steak, vegetable

Family-Style: Labor Day BBQin’

Erin L. — Sun, 13 Sep 2009 17:07:25 +0000

I couldn’t make it thru Labor Day weekend without some BBQ action, so I dug deep into the freezer for some ground beef & turkey to make burgers. The budget was tight, so I did my best to work with what I already had, including fresh Plum Tomatoes, a variety of Bell Peppers, & Sweet Corn on the Cob from my Zern’s stop on Saturday night. I seasoned the burgers, tossed them and the corn onto a hot grill, & chopped veggies for a light, simple Pasta Salad. Friends arrived, beers were cracked, & BBQ action we had!

Labor Day BBQ

Labor Day BBQ:

Grilled Beef & Turkey Burgers – Topped w/ American, Triple Smoked Bacon, Ripe Plum Tomatoes, Romaine, Ketchup, Gulden’s, & Mayo

Balsamic Pasta Salad – 1lb of Mini Shells, Farm Fresh (non-waxed) Cucumbers, Yellow Peppers, Violet Hybrid Peppers, Ripe Plum Tomatoes, & Shredded Asiago – Dressing: 3T Balsamic (or any vinegar), 1T Olive Oil, S&P, Fresh & Dried Herbs, 1 tsp Hot Chili Garlic Sauce, 1 tsp Dijon Mustard

Grilled Sweet Corn on the Cob – Finished with Butter & Salt

Labor Day BBQ Feast

Posted in Family-Style, To Taste ~ Recipe Tagged: bacon, BBQ, bell peppers, burger, butter, cheeseburger, corn, cucumbers, grill, Labor Day, pasta salad, romaine, tomatoes, triple smoked bacon, turkey burger

To Taste: Chicken under a Bri… Something Heavy

Erin L. — Wed, 09 Sep 2009 02:33:56 +0000

My boyfriend has come to love food porn as much as I do, so when he sent me Pinch My Salt‘s step by step photo blog of Grilled Chicken Under a Brick, I couldn’t wait to get my spatchcock & grill on! Dre & I were both working late on a Friday night, and seeing that I already learned my lesson in grilling in the dark, I decided to at least get my meal prepped that night for a yummy pre-work lunch the next day.

When there’s chicken of any kind on sale, I impulsively pack my already stuffed freezer with as much as I can. I thawed one of the roasting chickens to make some space for my next grocery trip, watched this very helpful video on butterflying a whole chicken, & got to butchering! Call me sadistic (I’ll spare my veggie friends/readers from seeing the pics), but I really enjoyed the whole hands-on process of removing the spine & breast bone of my chicken so it could lay flat for its visit to the grill.

I picked some Fresh Herbs from my garden, chopped, & combined with Olive Oil & Minced Garlic for a simple chicken rub. I coated both sides of the chicken & marinated in the fridge overnight. I also peeled & cubed a butternut squash; to me, its serves as a starch & veggie side to any meal.

Spatchcocked Chicken w/ a Basil, Lemon-Thyme, Parsley, Rosemary, Garlic, & EVOO Marinade

Grilled Butternut Squash w/ Fresh Herbs, Spices, & Garlic

Saturday morning, we got the grilled warmed to about 350 degrees per the Whole Foods recipe that Pinch My Salt referenced. I seasoned the Butternut Squash with Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil and divided them among 4 foil pouches while the chilled chicken came up to temperature. When it came to grill time, I realized that, uh… umm… I didn’t have any bricks! So the only troubleshoot I could come up with was a heavy, foil-covered cast iron pan, which proved to be a perfect substitution. The original recipe called for a 3-4lb chicken, but I was working with a 7lb bird, so it took about 20-25 minutes per side. I tossed the squash pouches onto the grill, too, as they were tender after flipping a few times in about 40 minutes. Towards the end of grilling, the drums of the chicken fell off, but it fortunately gave them some extra time to cook when the breast & wings were perfect.

All future birds cooked in my household will surely be spatchcocked & grilled, as this was the juiciest & tastiest one I’ve ever made. Looking forward to a Turkey Under ALOT of Bricks this Thanksgiving!

Grilled Chicken Under a Cast Iron Pan

Grilled: Chicken Under a “Brick” & Herb Butternut Squash

Butterflied Whole 7lb Chicken – Rubbed & marinated w/ Basil, Lemon-Thyme, Parsley, Rosemary, Minced Garlic, & EVOO, grilled under a Cast Iron Pan

Grilled Butternut Squash – Cubed & tossed w/ Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil, grilled in foil packets

Posted in To Taste ~ Recipe Tagged: basil, butterflied chicken, butternut squash, chicken, cooking, dinner, entree, garlic, grill, grilled, herbs, lemon-thyme, olive oil, parsley, rosemary, side dish, spatchcock, squash, summer, to taste, vegetable

To Taste: Grilled Snow Crab Legs

Erin L. — Wed, 02 Sep 2009 02:24:21 +0000

Wasn’t too long ago that I was just sayin’ that you shouldn’t grill in the dark… especially crab legs. So I took another stab at grilled snow crab legs for a Sunday late-lunch/early-dinner with Dre. I decided to get all the sides started before I threw the crabbiness on the grill, so I could give it my undivided attention.

Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.

Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!

After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.

Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito

Jalapeno-Cheddar Cornbread - Photo: Dre

Grape Tomatoes

Fresh Collard Greens from the Italian Market

Summer Grilled Crab Feast:

Grilled Snow Crab Legs – Brushed in butter before grilling, dipped in Butter after

Sauteed Collard Greens - Wilted w/ Shallots, Garlic, & Olive Oil, simmered in Chicken Stock w/ S&P, Worcestershire, Dried Herbs, & Sriracha

Spanish Rice – Sauteed Garlic, Sweet Peppers, & Grape Tomatoes added to Rice-a-Roni Spanish Rice

Jalapeno-Cheddar Cornbread – Sauteed Sweet Peppers & Jalapeno added to Jiffy mix, topped w/ Shredded Sharp Cheddar

Classic Mojito w/ Apple Mint from my Garden

Posted in To Taste ~ Recipe Tagged: butter, cheddar, chicken stock, collard greens, collards, cornbread, crab, crab legs, dinner, entree, garlic, grill, grilled, jalapeno, mint, mojito, olive oil, recipe, rice, shallots, side dish, snow crab, Spanish rice, sriracha, sweet peppers, to taste, tomatoes, vegetable, Worcestershire

Quickie: Grilled Stuffed Peppers

Erin L. — Tue, 28 Jul 2009 01:07:41 +0000

Grilled Stuffed Peppers

red bell peppers, ground turkey, turkey bacon, brown rice

tomatoes, garlic, red onion

soy sauce, Worcestershire, Sriracha, olive oil, Italian spices, & Parmesan

Grilled Stuffed Peppers via Blackerry

Check out my Flickr for some better, non-BBerry shots of my Grilled Stuffed Peppers!

“Recipe” after the jump…

Grilled Stuffed Peppers

Red or Yellow Bell Peppers (preferably over green ones IMO), cut in half, cored, & greased w/ olive oil

Saute chopped turkey bacon, minced garlic, chopped red onion, & Italian spices

Remove from pan & brown turkey meat w/ soy sauce, Worcestershire, & S&P

Add in the cooked turkey bacon, garlic, & shallots mixture, a can of diced tomatoes, and some semi-cooked brown rice. Stir & heat for a few minutes.

Fill pepper halves with mixture, top with drops of Sriracha & shaved Parm, & grill until charred!

Feel free to use ground beef, beans, or any other veggies like zucchini or mushrooms!

Posted in Quickie, To Taste ~ Recipe, via Blackberry Tagged: brown rice, dinner, garlic, grill, grilled, ground turkey, Italian spices, olive oil, parmesan, recipe, red bell peppers, red onion, soy sauce, sriracha, stuffed peppers, summer, to taste, tomatoes, turkey bacon, Worcestershire

Family-Style: Summer Feast

Erin L. — Thu, 02 Jul 2009 22:19:16 +0000

Here in Philly, it’s been raining almost daily for I dunno, 5+ weeks now!! So it was a nice treat to grill a summer dinner on a clear night with my girls. The real anecdote of the evening is strictly girl talk, but we had nothing to hide when it came to our appetites.

Herbed Zucchini Ribbons & Red Curry Chicken Skewers

Our feast included:

Curried Chicken Kebobs ~ marinated overnight in red curry paste & Greek yogurt, skewered, & grilled

Herbed Zucchini Ribbons ~ sliced lengthwise with a mandolin, S&P, fresh herbs (basil, mint, & thyme from my garden), olive oil, & grilled in a pan

Sunshine’s Tangerine Cabbage & Bleu Salad

Sunshine’s Wheat Pellet Puffy Wheels ~ deep-fried in olive oil

Cucumber Mint Yogurt Sauce ~ Greek yogurt mixed with cubed cukes, fresh mint, minced garlic, & salt

Fresh Chopped Tomatoes

Pocketless Pita

Ariel’s Oatmeal Cookies ~ soft & delicious

Sunshine’s Sangria ~ lemon, orange, lime, peach, & plum

The Mighty Cuke & The Mighty Grill

Grillin' Kebobs & Zukes!

Summer Feast

Summer Plate

Sunshine's Puffy Wheelies

Sunshine prepping her Sangria

Posted in Family-Style Tagged: basil, bleu cheese, cabbage, chicken, cucumber, dinner, flatbread, garlic, grill, herbs, kebobs, mint, oatmeal cookies, olive oil, red curry, salad, sangria, summer, thyme, wheat pellets, yogurt, zucchini