I Sugges this Recipes

Showing posts with label grilled. Show all posts

Friday, April 18, 2014

Grilled Chicken with Cumin

There is something about summer that makes me want to go out to our patio and light up our grill. I dont know what it is, but I really enjoy the grilling experience. Here is a Chinese flavored grilled chicken that is simple to make and low in fat, all it takes from start to finish is 30 minutes. This recipe idea came from my fiancee Renee and it was an instant hit.

Grilled Chicken with Cumin

Serves 2

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
6-10 wooden skewers, soaked in warm water for 8-10 minutes
1.5 pound of boneless chicken thigh or breast, cut into 1-2 inch wide thick slices
couple sprays from nonstick cooking spray
2 teaspoon salt
2 teaspoon cumin powder
2-6 teaspoon chili pepper

Tips:

Couple vegetables options that could be grilled and served with chicken is grilled mushrooms, grilled corn, grilled white peach (oh, it was so good), and grilled bell peppers.

Instruction:

Preheat the grill to medium high heat
Put the chicken pieces on the wooden skewers, spray with nonstick cooking spray
Put the chicken skewers on the grill, cook for 1 minute, sprinkle on the salt evenly on both side of the chicken by turning it once. Let it cook for 2 minutes, then rotate the chicken and sprinkle with cumin. Before the chicken is done (about 7-9 minutes total), sprinkle with chili powder and cook for 1 more minute.
Transfer to a place or tray and serve

Sunday, January 26, 2014

Grilled Spanish Mustard Beef Doesnt Have a Ring to It

When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.

Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.

Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.

Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.

This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!

Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes