All entries tagged with “recipe”
Posted by The Great Escape Blog on Thursday Aug 04, 2011 9:22 am
• 1/4cup honey
• 1tablespoon minced canned chipotle chile peppers in adobo sauce
• 1/2teaspoon kosher salt
• 1pound extra-large shrimp (16/20 count), shelled and deveined
• 2tablespoons minced fresh cilantro leaves
1. In a large bowl combine the honey, chile peppers, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
2.Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Remove the shrimp from the bowl and discard any remaining marinade. Thread the shrimp onto skewers, three per skewer.
4.Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and sprinkle with the cilantro. Serve warm.
Posted by The Great Escape Blog on Thursday Jul 07, 2011 9:53 am
Marinade
• 1/2cup finely chopped fresh Italian parsley leaves
• 1/4cup dry white wine
• 1/4cup extra-virgin olive oil
• 2tablespoons fresh lemon juice
• 1tablespoon minced garlic
• 1tablespoon black olive tapenade
• 1teaspoon dried oregano
• 1teaspoon paprika
• 1/2teaspoon kosher salt
• 1/4teaspoon ground black pepper
• 1whole chicken, about 4 pounds, giblets and any excess fat removed
1. In a medium bowl whisk the marinade ingredients.
2. Cut the chicken into eight pieces: two breast pieces, two thigh pieces, two drumsticks, and two wings. Remove and discard the wing tips. Place the chicken pieces in a large, resealable plastic bag and pour in the marinade. Press the air out the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
3. Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
4. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the chicken pieces, skin side up, over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with orzo, a Greek salad, and pita bread, if desired.
Posted by The Great Escape Blog on Monday Jun 27, 2011 11:57 am
Marinade
• ¼ cup extra-virgin olive oil
• ¼ cup soy sauce
• ¼ cup Dijon mustard
• 3 tablespoons prepared horseradish
• 2 tablespoons packed light brown sugar
• 1 teaspoon rice vinegar
• 6 salmon fillets (with skin), each about 6 ounces and 1 inch thick
1.In a medium bowl whisk the marinade ingredients until smooth.
2. Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
3.Prepare the grill for indirect cooking over high heat (450° to 550°F).
4.Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Posted by The Great Escape Blog on Monday Jun 27, 2011 11:23 am
Rub
• 1 tablespoon kosher salt
• 2 teaspoons dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 racks baby back ribs, each 2 to 2-1/2 pound
Glaze
• 1 cup guava jelly or apricot preserves
• ½ cup plus 1 tablespoon ketchup
• 3 tablespoons unsalted butter
• 3 scallions (white and light green parts only), minced
• 1 tablespoon peeled, grated fresh ginger
• 1-1/2 teaspoons seeded and minced habanero chile pepper or 2 teaspoons minced jalapeño chile pepper
• 1 large garlic clove, grated
1.Prepare the grill for indirect cooking over low heat (250° to 300°F).
2.In a small bowl mix the rub ingredients.
3. Remove the membrane from the back of each rack of ribs. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides. Arrange the ribs in a rib rack, all facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes before grilling. Meanwhile, make the glaze.
4. In a small saucepan over medium heat, mix the glaze ingredients.
5. Brush the cooking grates clean. Place the ribs over indirect low heat, as far from the heat as possible, with the bone sides facing toward the heat. Close the lid. After 3 hours, check to see if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/2 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue cooking for up to 4 hours.
6. Remove the ribs from the rib rack and transfer to a sheet pan. Lightly brush the ribs on both sides with the glaze. Lay the ribs flat on the cooking grate, with one rack at a time over direct heat. Grill them, with the lid closed as much as possible, until the ribs are a little crispy on the surface, 10 to 15 minutes, brushing them, turning them, and swapping their positions occasionally. Return the ribs to the sheet pan, give them one last coating of glaze, and cover with foil to keep warm for as long as 15 minutes. Cut the racks between the bones and serve right away.
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