Tag Archives: grilling

Bachelor in the Kitchen: Perfecting Skirt Steak

Written by Nick -

Nescafé Clásico Steaks Recipe

I am your average, everyday, middle of the road, carnivorous, meat-osaurus rex and I can’t seem to get enough STEAK. Nothing really beats going to a great steak house to celebrate your newest promotion (Hey boss, wink wink). Even if you’re cooking at home, buying a nice cut of steak can really put a dent in your pocket book. That’s why it’s important to have an arsenal of marinades and rubs to spice up an everyday skirt steak into something special.

This recipe is hands down my new favorite marinade. The steak was so tender and flavorful, I really couldn’t believe it. Best part is, with a little planning (you need to marinate the steak for 12 hours) this recipe is super simple. Also, skirt steak is one of the quickest and easiest to cook, so you don’t have to worry about accidentally overcooking an expensive filet mignon or under cooking your rib-eye.

*Note – football season is nearly upon us. Serving steak at your kickoff party? Why not! Chop up some of this Nescafé Clássico Steaks over a bed of tortilla chips, add some cheese and pico-de-gallo and you’ve got some FANCY NACHOS!

Nescafé Clásico Steaks

Ingredients for 4 to 6 servings:

  • 1 1/2 teaspoons butter
  • 2 tablespoons sesame seeds
  • 1/2 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 1 cup hot water
  • 1/3 cup soy sauce
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 teaspoon ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon ancho chile powder
  • 2 pounds skirt steak, cut into 4 pieces
  • Lime wedges for garnish

Directions:

MELT butter in large skillet over medium heat. Add sesame seeds; cook, shaking pan occasionally, until seeds are toasted and become fragrant. Add chopped onion; cook, stirring frequently, until onion is tender. Remove from heat; let cool.

PLACE sesame and onion mixture in a blender. Add garlic, coffee mixture, soy sauce, bouillon, pepper, vinegar, oil, sugar and chile powder; cover. Blend for 30 seconds.

PLACE steak pieces in a large freezer bag; carefully pour in mixture. Seal; gently shake the bag to cover steaks in marinade. Refrigerate for 12 hours.

PREHEAT grill. Lightly oil grill rack.

GRILL steaks for about 5 minutes per side. Remove from heat; let meat rest for 5 to 10 minutes. Slice meat against the grain.

SERVE with a squeeze of lime juice.

Links:

More Marinades and Rubs:

Coffee-Spice Rubbed Ribs Recipe
Coffee-Spice Rubbed Ribs
Baked Cola-Brined Fresh Ham Recipe
Baked Cola-Brined Fresh Ham

Summer Grilling Recipe: Tangerine Adobo Chicken

Written by Ericka -

Please enjoy this guest post by Ericka Sanchez of Nibbles & Feasts.

Orange Tangerine Adobo Chicken Recipe

Planning a family reunion this summer? Then a “parillada” (barbecue) needs to happen. It’s the perfect time to bond with your loved ones, enjoy the beautiful weather and reflect in the great outdoors.

We are at the peak of barbecue season and I took advantage of this time to invite my family over and prepare a batch of my younger sister’s famous Orange Tangerine Adobo Chicken a la parilla. I had been pleading with her to reveal the sweet, savory and spicy marinade recipe to me because everyone loves the flavor and it tenderizes the chicken beautifully. I promised her that if she shared her recipe with me, I would invite the family over and attempt to make this delicious family meal for everyone to enjoy.

With that promise, she did and I was delighted to have all the ingredients needed in my kitchen. There was no need to go out and buy costly marinades when I could make my own. The preparation was simple and the chicken marinated overnight as we hardly slept in anticipation.

The next day, when the chicken was cooked and gave it its last sizzle, we wrapped the juicy meat in warm corn tortillas, topped it with pico de gallo and devoured this newly inducted Meals.com family favorite until it completely disappeared.

Orange Tangerine Adobo Chicken Recipe

Tangerine Adobo Chicken

Ingredients for 8 servings:

Directions:

HEAT Juicy Juice and sugar in a large saucepan; whisk until sugar is completely dissolved. Whisk in seasoning sauce and chiles; cook for 3 to 4 minutes. Do not boil. Remove from heat; let cool.

PLACE chicken thighs in a large freezer bag; carefully pour in Juicy Juice mixture. Seal; refrigerate for 12 hours.

PREHEAT grill or broiler.

GRILL or broil chicken for about 7 minutes on each side or until no longer pink in center. To test, pierce a thigh with a knife and if juice is clear, the thighs are cooked.

Links:

Related Recipes:

Turkey Enchilada Stack Recipe
Turkey Enchilada Stack
Barbeque Chicken Drummettes Recipe
Barbeque Chicken Drummettes

Homage to Julia Child: Lemon Loaf Cake with Grilled Peaches

Written by Chris -

Lemon Loaf Cake recipe from Baking with Julia

Legendary chef Julia Child would have turned 100 tomorrow, on August 15. It seems like yesterday I was waiting in line to meet her at a local book signing. She is truly a culinary inspiration and has touched all our lives in so many ways. I continue to find myself chuckling at her many great quotes! I just came across this one (below) at Sur La Table.

Lemon Loaf Cake recipe from Baking with Julia

Today, I will be celebrating her fabulous life with a recipe from her Baking with Julia cookbook. This is one of my favorite books – it’s a great how-to all-purpose book! There are several contributors, master baker Norman Love of the Ritz-Carlton, being one. He created this delicious Lemon Loaf Cake recipe (made with butter and cream!). He calls it a cake, but its tight crumb reminds me of a pound cake, making it perfect for toasting, if you so desire.

I’ve made a few additions to this Lemon Loaf Cake throughout the years, like adding Lemon Simple Syrup and a Sweet Cream Icing. When in season, grilled stone fruit makes an excellent accompaniment!

Lemon Loaf Cake recipe

Ingredients needed for 12 to 15 servings:

  • 4 eggs, at room temperature
  • 1 1/3 cups sugar
  • pinch of salt
  • Grated zest of 3 large lemons
  • 1 3/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 cup heavy cream, at room temperature
  • 5 1/2 tablespoons unsalted butter, melted and cooled to room temperature

Directions:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess.

Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.

Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly – there’s no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.

Baking the cake: Pour and scrape the batter into the prepared pan – it will level itself – and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.

You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.

Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.

Tasty Additions and Serving Suggestions:

Lemon Loaf Cake recipe from Baking with Julia

Lemon Simple Syrup: Combine 1/3 cup granulated sugar with 1/3 cup fresh lemon juice in a small saucepan and cook over low heat until the sugar dissolves (if you want to make more, just use a 1:1 ratio of sugar and lemon juice). When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and place on a tray or sheet pan; spoon half of the lemon simple syrup over the cake (the other half will be used to serve over the grilled peaches). Allow the cake to cool completely.

Lemon Loaf Cake recipe from Baking with Julia

Sweet Cream Icing: Combine 1/2 cup powdered sugar and 1 to 2 tablespoons Sweet Cream Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer in a bowl, mixing with a wire whisk until smooth. Drizzle over the top of the cake.

Lemon Loaf Cake recipe from Baking with Julia

Grilled Peaches: Preheat grill. Cut 4 firm peaches in half and remove the pits. Place peaches on grill rack coated with cooking spray. Grill for 3 minutes on each side. Cool then slice and serve with the lemon cake. Drizzle peaches with remaining Lemon Simple Syrup.

Here’s to you, Julia! Happy birthday and bon appétit!

Links:

More fruit and dessert recipes:

Mini Lemon Cup Candies recipe
Mini Lemon Cup Candies
Grilled Fruit with Apple-Maple Syrup recipe
Grilled Fruit & Apple-Maple Syrup

Grilled Panzanella: A Twist on the Traditional Italian Bread Salad

Written by Chris -

Grilled Panzanella recipe

For a summery appetizer, nothing’s easier than fresh, seasonal produce and firing up the grill. Traditional panzanella is an Italian summer salad incorporating semi-stale bread which has been moistened by presoaking in water or vinaigrette. Garden-fresh produce like tomatoes, cucumbers and basil are common ingredients and it’s typically dressed with a simple vinaigrette. And it’s great for Father’s Day!

In this recipe, grilled bell peppers and zucchini, fresh cucumber, ripe tomatoes, fresh basil and sliced shallot are tossed with a pesto-spiked vinaigrette, and then placed on top of rustic grilled bread slices (like a bruschetta). I prefer less bread, so serving the salad over bread is a simple solution. If you want to go the more traditional route, tear or cut the grilled bread into pieces and add to the salad. Be sure to toss it well so that the bread can soften and soak up the tasty vinaigrette.

Served atop bread, I find it to be the perfect summer appetizer, especially with a medium-bodied white wine, like a Pinot Gris. It’s also wonderful with a crisp Sauvignon Blanc. To make this a light meal (something I do all the time), pile the vegetable mixture into a bowl and serve with grilled bread.

A few tips before you get started:

  • Sweet bell peppers, yellow and red in particular, are especially tasty when grilled. They take on a complex, smoky flavor. Simply cut them in quarters, brush with a little oil, and then throw them on the grill. Once their skin wrinkles and blisters, they’re done.
  • Grilling zucchini couldn’t be easier – it’s the easiest way to cook zucchini. Cut in half lengthwise or into thick strips, coat with a little oil and grill.
  • I’m a huge fan of grilling bread. But watch it carefully – all it needs is about 30 seconds on each side. Any Italian-style rustic bread will be great. If you are using a larger/wider loaf, cut the slices in half for serving.
  • Cut the veggies into bite-size pieces so that they don’t fall off the bread slices as you take a bite (I’m speaking from experience here).

Grilled Panzanella

Ingredients for 20 individual appetizers or 4-6 light servings:

VINAIGRETTE

PANZANELLA

  • 1 1/2 pounds tomatoes, cored, seeded and cut into 1-inch pieces
  • 1 loaf (1 pound) rustic Italian, whole-wheat or French bread (10 to 12 inches long), sliced into 1-inch pieces, cut in half
  • 2 large bell peppers, any color, quartered
  • 1 medium zucchini, halved lengthwise
  • 1/2 English cucumber, peeled, halved lengthwise, sliced thin
  • 1 shallot, sliced thin
  • 1/4 cup shredded fresh basil, plus more for garnish

Directions:

FOR VINAIGRETTE:
WHISK together ¼ cup oil, pesto, vinegar and garlic in small bowl; season with salt and pepper.

FOR PANZANELLA:
GENTLY toss tomatoes with ½ teaspoon salt in a large bowl. Transfer to colander and set over bowl or in sink; set aside to drain for 15 minutes, tossing occasionally (this will allow water to drain out).

Grilled Panzanella recipe

HEAT grill to medium-high. Brush bread pieces on both sides with some of the remaining oil (you will need about 2 to 3 tablespoons); sprinkle with a little sea salt. Grill for about 30 seconds on each side or until nicely browned. Set aside.

BRUSH peppers and zucchini with a little of the remaining oil (about 1 tablespoon will be needed); grill on each side for about 4 minutes. Cool; cut into bite-size pieces.

ADD tomatoes, cucumber, shallot and basil to large bowl. Add grilled vegetables and vinaigrette; toss to coat.

Grilled Panzanella recipe

SPOON a few tablespoons vegetable mixture over each bread slice and serve bruschetta-style. Or, for a light entrée, serve two bread slices with about 1 cup of the vegetable mixture. Garnish with additional shredded basil, if desired.

Here’s to a joyful, relaxing summer! Bon appétit!

Links:

Related Buitoni recipes:

Chicken & Four Cheese Ravioli with Peas and Basil recipe
Chicken & Four Cheese Ravioli with Peas and Basil
Vegetable Tortellini soup recipe
Vegetable Tortellini Soup with Pesto

Summer Grilling: Beat The Heat By Bringing Cooking Outdoors

Written by Liz -

Grilled Fruit with Apple-Maple Syrup recipe

It’s the time of year to retire the oven and do a little backyard cooking, especially with Father’s Day just around the corner! With just a grill and tongs, the great outdoors can provide a natural setting for creative menus. Here are some tips and tricks for firing up your mealtime in the warm months ahead:

  • Arm Yourself with the Right Tools. If it’s always grill season for you, consider investing in a high-quality grill that can be used year after year. Next, buy a set of flat metal skewers—they do not require soaking and they will not fall apart like the wooden ones. The flat edge keeps food from turning, which is an added bonus.
  • Master the Classics. No barbecue is complete without hamburgers and hot dogs. Toasted buns should be placed butter side down for a few minutes until golden brown. Make handmade patties 3⁄4 of an inch thick and use chopped onions, dry onion-soup mix, Worcestershire sauce, salt and pepper to season. Hot dogs should be turned often until slightly blistered on all sides. For veggie lovers, portobello mushrooms marinated in equal parts olive oil and balsamic vinegar are a tasty alternative.
  • Experiment. Grills are for more than just meat! Pizza, fruits and vegetables gain new appreciation when cooked on an open flame.

Kids and adults will both love this Grilled Fruit with Apple-Maple Syrup as a summertime treat. Brushed with a warm blend of 100% apple juice and pure maple syrup, this grillable dessert is ideal with a scoop of vanilla ice cream.

Grilled Fruit with Apple-Maple Syrup

Ingredients for 4 servings:

Directions:

COMBINE Juicy Juice and syrup in small saucepan over medium heat. Bring to a boil; reduce heat to low and cook for 5 minutes or until slightly thick. Remove from heat and cool slightly.

PREHEAT grill. Brush fruit lightly with a small amount of syrup. Grill fruit, brushing occasionally with additional syrup, for about 2 to 3 minutes per side or until nicely browned.

REMOVE fruit to individual dishes and top each with a scoop of ice cream. Drizzle with remaining syrup.

Links:

Related grilling recipes:

Linguine with Lemon and Grilled Baby Artichokes recipe
Linguine with Lemon and Grilled Baby Artichokes
Grilled Pound Cake with Seasonal Berries and Apple-Ginger Syrup recipe
Grilled Pound Cake with Seasonal Berries & Apple-Ginger Syrup

Bachelor in the Kitchen: Memorial Day BBQ

Written by Nick -

Nescafé-Balsamic BBQ Sauce Recipe

Memorial Day is a day of remembrance. It’s a day for honor, hanging flags and parades. For many, Memorial Day weekend is also a time for backyard barbeques and the official kickoff of summer.

If you’re hoping for a Memorial Day barbeque that no one will forget… it’s all about the sauce. Making your own BBQ sauce is the perfect way to add your personal touch to any backyard barbeque.

BBQ sauce is a matter of taste. Some like it spicy, smoky, sweet or sour; it’s really up to you. That’s why it’s essential to have a guide to help you tailor your sauce. Meals.com has a great article with an example for a basic BBQ sauce and how to customize it to your liking. It’s a fantastic resource to help you find your “signature” sauce.

I’ve been making my own BBQ sauces for a while now. I tend to go off-recipe, which sometimes leads to disaster…and I generally try to avoid disaster. So, if you haven’t yet nailed down your “signature sauce” you might want to consider the Nescafé-Balsamic BBQ Sauce. It’s a tried and tested recipe that is bursting with flavor and perfect on all your favorite BBQ meats.

Nescafé-Balsamic BBQ Sauce

Ingredients for 1 3/4 cups:

  • 1 tablespoon extra virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1 cup ketchup
  • 2/3 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules

Directions:

HEAT oil in small saucepan over medium heat. Add garlic; cook for 30 seconds. Whisk in ketchup, honey, vinegar, soy sauce and coffee granules. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

Links:

Related Recipes:

Barbeque Chicken Drummettes Recipe
Barbeque Chicken
Drummettes
Grilled Chicken with Fiery Jalapeño Sauce Recipe
Grilled Chicken with
Fiery Jalapeño Sauce
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