Tag Archives: grilling

Shish Taouk (spiced chicken kebab)

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I imagine I’m sitting outside a tiny restaurant, white-washed stucco walls under a bleached umbrella, on a chair that wobbles on the uneven tile.  I’m in a cotton  maxi dress with tanned skinned under dappled sunlight, wavy salt-blown hair, looking great. (Hey, it’s my daydream-  and in daydreams, everything is clingy but flattering in a way that maxi dresses are NEVER really flattering on me. Just go with it.)

The sky is bright royal blue; the water, striking teal; flawless beaches stretch below rocky cliffs, and seagulls that never crap or chase after you or try to grab your food are calling from high above on the wind.

I know next to nothing about the Mediterranean, but that’s definitely how it appears in my daydreams.  This song always plays in my head when I think of anything coastal Mediterranean.  Ugh.  I’m a stereotype.

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Please, don’t let that embarrassing little daydream confessional steer you clear of this chicken.  Are these Turkish? Lebanese? Vaguely Middle Eastern? I’m not quite sure, but the marinade… it’s got a lotta stuff going on.  It’s complex.  Herby from the thyme, the mint, with some warmth from the aleppo and red pepper flakes. The tomato paste brings a savory-sweet backbone.

I know, the list of ingredients call for a lot of “things,” which is slightly daunting.  Don’t be daunted.  Put your leftover tomato paste in the freezer, save the rest of the bell pepper for easy fajitas, pick off some of that mint that’s taking over… the neighbor’s garden.  She won’t mind.   Breathe.  Marinate.  Open an adult beverage and hit the grill.  You can even put on a maxi dress.

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*Please, if you have time and you like garlic: make some of this two-minute toum to dip your chicken in.  You’ll be eating it on everything for the rest of the week, I promise.

You can start your prep the night before by mixing together all of the marinade ingredients except the fresh mint and refrigerating; then stirring in the chopped mint and chicken to marinate for an hour or so before firing up the grill.

Shish Taouk
Inspired by Saveur
Serves 2-3

1 pound boneless, skinless chicken (white or dark meat- I like a mix of breasts and thighs (!))
1/2 cup plain yogurt
1/4 cup olive oil
1 tablespoon tomato paste
1 tablespoon finely diced red pepper
1/2 to 1 tablespoon finely chopped fresh mint (to taste)
1 tsp. each aleppo pepper, red pepper flakes, sea salt, and dried thyme
1/2 tsp. each oregano and black pepper
1 clove garlic crushed (I use 1/2 tsp. fermented garlic paste)

skewers or a grill pan

Mix together all of the ingredients but the chicken.  Cube the chicken into bite-sized pieces; stir into the marinade and refrigerate, allowing to sit for at least an hour and up to 8 hours.   If you’re using wooden skewers, soak them in warm water.  Before grilling, brush the grates with peanut oil or another high-heat oil to prevent sticking.  Skewer up the chicken and grill on medium high for 5-6 minutes, then flip and continue grilling for another 4-5 minutes, until both sides are nicely charred.  Serve with kachumbar, rice, on top of a salad, or in a pita.  Or however you want.  Leftovers are delicious!

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Filed under Chicken, Clean Eating, Gluten-Free, Main dishes, Summer

Summer Veg (grilled creamed corn and mixed roasted veggies)

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The story of my life:  I’m not sure what I’ve been up to, but I’m sure I’ve been busy.  Part of me actually does like being busy, having a sense of purpose and achievement.  But another part of me hates the part of me that over-glorifies being busy.  I love writing down and subsequently crossing things off a long to-do list, but I hate feeling trapped by the list, not actually caring about the doneness of the things on the list.  Who cares if I bleach the shower curtain?  Or if I put away that load of laundry? It’s just as clean sitting in a pile as it is crammed in a drawer.  Sometimes I’d just rather sit very still and try not to think.

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That being said, I do hate seeing a garden-grown vegetable go to waste, and summer is my time of excess.  I buy too many ears of corn at the market; the extra zucchini and eggplant in the garden look ignored and miffed in the August sun.  But I’ve found yet more ways to cope with my feelings of ineptitude (“I can’t believe I didn’t make eggplant parmesan with homemade tomato sauce on Friday night instead of pizza!” …Um, no.) and my overflowing crisper/garden.  Case in point: Luisa’s roasted vegetables, which make me feel virtuous.  Peppers! Carrots! Zucchinis! Throw it all in- together.  And that’s the brilliance.  But really, the brilliance is that the dish is amazing up front, but then a generous scoop is fantastic in a pan with a couple of eggs for breakfast, they’re delicious cold as a salad topping, and it’s easily and tastily reheated.   Check out her post here for the jist of it, or see below for my preferred ratio/mix of veggies.

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The second recipe I have to share with you is one for grilled creamed corn.  Do not underestimate how good this corn is, or how much fresh sweet corn a grown person can eat once it’s conveniently removed from the cob.  I’ve made this with 4 ears and we both stand over the pan, scraping up the very ends;  with 5 ears there is a small dish of leftovers that I try to nab for lunch before N does.  It’s a perfect accompaniment to anything grilled, as you grill the ears for 8-10 minutes while it’s heating up on high; then put your meat on, and let the corn rest while the main event is cooking.  About 15 minutes before your other grilled goods are ready to be eaten, slice the corn off the cobs and 5 minutes in the pan delivers a slightly spicy, tangy creamed corn with a hint of charred summer goodness.  It’s like sunshine in a pan.  With carbs.  And dairy. Win-win.

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My preferred method for cutting corn off the cob:  balance the ears on a small upside-down bowl that’s placed inside of a larger flat-bottomed bowl or baking pan (picture here is an 8×8 pan).  You elevate the corn so you can cut all the way down the length of the ear without hitting the side of the dish with your knife blade, but you still catch almost all of your corn nibs! Another great idea: use a bundt pan if you’ve got one.  You’re welcome.

Grilled Creamed Corn
Originally posted in summer 2010; updated and with new pictures

Serves 2-3

5 ears fresh sweet corn
1 tablespoon butter
1 tablespoon flour (I use a generic glutenfree AP mix)
2/3 cup whole milk
1/4 cup buttermilk
1/2 tsp. kosher salt
1/4 tsp. aleppo pepper flakes (or red pepper flakes)
1/8 tsp. cayenne

Shuck the corn and soak for at least 5 minutes, up to 1 hour.  Heat your grill to high.  Place the corn on the grill with the length of the slats, so the corn nestles in between the grill slats.  Grill for 2-3 minutes until the bottom is partially charred and then turn the cob about a quarter of the way; repeat on all sides of the corn, which takes approximately 8-10 minutes, but be sure to keep an eye on it and turn when needed.  Remove from grill and allow to cool.  Once cool enough to handle, cut the corn from the cobs.  Melt the butter in a large skillet on medium heat; whisk in the flour and allow to cook for about 1 minutes, stirring constantly.  Increase the heat to medium high and slowly pour in the milk and buttermilk, whisking constantly to form a roux.  Once the milk is all in and there are no clumps, stir in the corn, salt, and spices.  Simmer for approximately 5 minutes on medium high heat, stirring almost constantly, crushing some of the corn against the bottom or the sides of the pan with a heavy spoon.  Serve warm.  Excellent reheated as well.

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Summer Veggie Confetti (or, Mixed Roasted Vegetables for Summer)
Serves 2-6, depending on how much you like your veg

Directly from Luisa at The Wednesday Chef, though I like a slightly different ratio of summery veggies, as follows:

1 medium onion
2 cloves garlic  (I use 1 tsp fermented garlic paste)
1 medium tomato
4-6 carrots
1 medium potato
2 small zucchini or summer squash (I like one yellow and one green)
1 small eggplant
1 bell pepper- any color (Luisa calls for red or yellow, but I actually really like a green pepper, or a mix of red and green)
2-3 T. olive oil
1/2 tsp. kosher or crunchy salt (less if using table salt)1 tsp. dried herb/spice blend- I like an equal mix of dried basil, sage, thyme, and red pepper flakes

Preheat oven to 375 F.  Quarter the onion, then slice thinly.  Mince or crush the garlic.  Dice the remainder of the vegetables into 1/2 inch to 1 inch pieces, not letting any one piece get to be much bigger an an inch.  Toss veggies in a 9×13 baking pan, drizzle with oil, sprinkle with salt and herbs, and carefully mix to combine (careful not to crush the tomatoes too much).  Roast for 40-50 minutes, stirring twice- once after about 25 minutes, and again 10-15 minutes later.  Gorge. Feel virtuous for eating so many veggies. Repeat.

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Filed under 30 min. or less, Clean Eating, Gluten-Free, Side dishes, Summer, Vegetables, Vegetarian

grilling pizza + white pizza sauce

For most of you, it’s that time of year again- when you don’t want to turn on the oven and heat up the whole house, but you’ve got nothing for dinner.  And there’s a limit to how many grilled hamburgers and brats and chicken wings a person can take. Believe me, I’ve hit that limit. It’s not pretty.

So what does a person do? The answer is simple, yet incredibly provacative: grilled pizza.  Easily customizable, ready with 10 minutes of prep and 5 minutes of grilling, warm and filling and as homemade as you want it to be.  It leaves your oven switched off, your house cool, and your hearts&minds (not to mention stomachs) satisfied.

Grilled pizza
1 pizza crust, store-bought or homemade
cornmeal
pizza sauce, store-bought or homemade
toppings and cheese
pizza peel or large flat baking tray
peanut or vegetable oil and basting brush.

Heat the grill to medium-high, or between 400 and 450 if it’s got a thermometer. Sprinkle cornmeal on your pan or peel, and lay out your pizza crust. Prep your sauce and toppings– this is going to move quickly so you’ll want to be prepared. Brush the top of the crust lightly with oil.

While the grill is warming up, clean the grates and brush them with oil.  Once heated, carefully flip your pizza crust onto the grate, oiled side down.  Brush the (new) top of the crust lightly with oil and shut the lid for 2 minutes. Check every minute after that to check for doneness- check the bottom for a dark golden brown color, and the top should be baking and taking on a light golden color as well. If the bottom is cooking too quickly compared to the top, decrease the heat and close the lid in 30-second intervals.

Once the bottom of the crust is cooked, take it off the grill with the baking sheet.  Close the lid to allow the grill to reheat.  Carefully flip the crust so that the golden-charred side is facing up.  Layer sauce (not too much!), toppings, and cheese as desired.  Slide the pizza back onto the grill, close the lid, and decrease heat if need, so that the temperature hovers near 400. Check every minute to ensure the bottom of the crust doesn’t burn but allow for the cheese to melt. If your cheese isn’t melting but your crust is done, close the lid and turn off the grill; let it sit for 2 minutes and check again.  Serve warm with beers or other summery beverages.

White pizza sauce
adapted from Food.com

Tops one medium-large pizza crust

1 tablespoon butter
1 teaspoon olive oil
1 shallot
1 large clove of garlic
1/4 teaspoon each of red pepper flakes and dried thyme
1/2 teaspoon each dried oregano and dried basil
2-1/2 tablespoons flour
1 cup of whole milk (I mix 1/3 c. cream and 2/3 c. skim milk)
1/2 cup parmesan, asiago, or romano (asiago is my personal favorite, though all are great)
hearty pinch of flaky salt
lots of freshly ground black pepper

In a skillet or frying pan, melt together the butter and oil on medium heat.  Finely dice the shallot and garlic, and sautee for 2-3 minutes in the butter. Add in the herbs and pepper flakes; continue to stir and cook for one minute.  Whisk in the flour and cook for 2 minutes, but not so long that the flour darkens.  Slowly whisk in a little of the milk at a time, until you’ve got a nice white sauce.  Bring to a simmer; reduce heat to medium-low and fold in the cheese.  Season to taste with salt and pepper.

Spread warm sauce over pizza and top with your favorite toppings: we love combinations of cooked chicken or sausage, spinach, grilled asparagus or artichokes, and of course, fresh mozzarella.

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Filed under 30 min. or less, Main dishes, Spring, Summer, Vegetarian