To Life!
FOOD
1 tsp. cocoa powder
1 tsp. kosher salt
Place chicken in a zipper-style plastic
bag (you may need 2 bags). Combine all
marinade ingredients in a medium bowl
and whisk well. Pour this over the chick-
en, seal the bag and turn several times to
coat. Chill up to overnight (no more than
10 hours).
Thirty minutes before cooking, remove
the chicken from the refrigerator. Heat
grill to medium. Place the chicken on the
grill. Keep the marinade chilled. Close the
hood or lid of the grill and cook for 20
minutes (check to ensure that the chicken
is not charring too quickly).
Brush the marinade over the top of the
chicken and cook for 20 minutes more
(breast meat will take less time — be
prepared to remove the breasts from the
grill after about 30 minutes of cooking).
Discard marinade. Season with a bit of
salt and pepper before serving hot or at
room temperature. Makes 6 servings.
1/4 cup balsamic vinegar
1/4 cup soy sauce
I Tbsp. Montreal steak seasoning
2 Tbsp. brown sugar
2 Tbsp. olive oil
Place steaks in a glass or ceramic dish
for marinating. Combine all remaining
ingredients in a medium bowl and whisk
well. Pour this over the meat and rub it
into the flesh on both sides. Cover and
marinate for several hours or up to one
day.
Preheat grill to medium-high or high.
Place the steaks on the hot grill and cook
for 4 minutes. Turn over and cook the
other side on a hot side of the grill for 4
minutes more. Turn over and grill on the
first side again, turning so that the grill
marks form "squares" or cross-hatching,
about 3-4 minutes more. Cook to desired
doneness and serve hot. Makes 4 large
servings.
GRILLED GARLIC FISH
Any firm white fish or salmon works well
with this recipe.
Cooking sauce:
2 Tbsp. minced garlic
4 Tbsp. olive oil
1/2 tsp. dried oregano (or 1 Tbsp. fresh)
Kosher salt and pepper to taste
1/4 cup fresh chopped parsley
Don't be turned off by the name – these
are tart, yet sweet and tangy.
4-6 pounds (approximately), chicken pieces
with skin and bones
BARBECUED LEMONADE CHICKEN
Annabel Cohen
Special to the Jewish News
F
amily cookouts are extremely popular on Father's Day (with dad generally
performing most of the grilling). This year's big day for Dad is Sunday, June 18.
Shaping raw beef into a patty is the simplest recipe for hamburgers. Or try the
nearly as simple recipe of mixing 2/3 cup Italian salad dressing and 1/3 cup soy sauce
and brushing this over the burgers as they cook.
Unless you actually craft your own hot dogs, simply charring them lightly on all sides
is the best way to prepare tube steaks.
Whether you're grilling on a contrivance that costs more than a year of college, or the
same Weber you've had since college, the same rules apply:
For flash grilling, go for very hot heat to sear and short cooking time for medium-rare
tenderness. For slower barbecue (think fowl and tougher cuts), go hot first to seal in the
juices, and low (even indirect -- on a cooler part of the grill) for the remaining cooking
period.
ASIAN-INSPIRED BONELESS
CHICKEN BREASTS
Unless the breasts you purchase weigh a
half-pound or more, chicken breasts cook
in 10-12 minutes over medium-high heat.
Resist all urges to cook these dry.
6 skinless, boneless chicken breast halves
(about 2 pounds), trimmed of visible fat
1/2 cup soy sauce
1/3 cup lemon juice
1/4 cup mirin (Japanese rice wine)
1 Tbsp. minced fresh garlic
2 tsp. brown sugar
I Tbsp. sesame oil
1/2 cup minced scallions (white and green
parts), garnish
1 Tbsp. sesame seeds, garnish
Place chicken, soy sauce, lemon juice,
mirin, garlic, sugar and sesame oil in a
large, zipper-style plastic bag and turn
several times to coat. Chill for 2-4 hours
before grilling (do not over-marinate).
42
June 8 • 2006
Remove the bag from the refrigerator 30
minutes before cooking.
Preheat grill to medium-high. Remove
chicken from bag and place on the hot
grill. Discard remaining marinade. Grill
for 5 to 6 minutes each side, until tender.
Serve hot or at room temperature with
scallions and sesame seeds sprinkled over.
Makes 6 servings.
LIME AND CHILI MARINATED
BARBECUED CHICKEN
4 pounds (approximately), chicken pieces
with skin and bones
Marinade:
1/4 cup olive oil
1/2 cup fresh minced cilantro
3 Tbsp. fresh lime juice
2 Tbsp. Tequila, any variety
1 Tbsp. hot pepper sauce, such as Tabasco
1 Tbsp. mild or medium chili powder
2 Tbsp. brown sugar
4-6 6-oz. fish fillets (with or without skin
— halibut, salmon, cod, scrod, are good
choices)
olive oil for brushing on fish
fresh lemon or lime wedges, garnish
Combine cooking sauce ingredients in a
medium bowl and whisk well. Set aside.
Preheat grill to high. Brush the fish on
both sides with a small amount of olive
oil and place it on the hot grill, skin side
down. Brush the top of the fish with the
some of the cooking sauce. Cook for 3-4
minutes. Using a large turner, turn the fish
over and brush the underside with the
remaining sauce (use all the sauce). Cook
another 3-4 minutes. Turn the fish over
onto a serving plate so that it is skin side
down again. Garnish with lemon wedges.
Makes 4-6 portions.
GRILLED BALSAMIC STEAK
Montreal steak seasoning is a spicy garlic
seasoning that's available most anywhere
these days. This marinade is also good
for chicken breasts — marinate chicken
breasts no longer than 30 minutes in this
strong, spicy liquid.
4 large rib-eye steaks, or other
favorite meat cut
Marinade:
2 Tbsp. vegetable oil
1 cup chopped onions
1 Tbsp. minced garlic
1 can (12 oz.) frozen lemonade, thawed (do
not dilute)
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 cup ketchup
1 cup chili sauce
Place chicken in a zipper-style plastic
bag (you may need 2 bags). Combine all
marinade ingredients in a medium bowl
and whisk well. Pour this over the chicken,
seal the bag and turn several times to coat.
Chill up to overnight (no more than 10
hours).
Thirty minutes before cooking, remove
the chicken from the refrigerator. Heat
grill to medium. Place the chicken on the
grill. Keep the marinade chilled. Close the
hood or lid of the grill and cook for 20
minutes (check to ensure that the chicken
is not charring too quickly).
Brush the marinade over the top of the
uncooked side of the chicken and cook
for 20 minutes more (breast meat will
take less time — be prepared to remove
the breasts from the grill after about 30
minutes of cooking). Discard marinade.
Season with a bit of salt and pepper before
serving hot or at room temperature.
Makes 6-10 servings. ❑
For other recipes, go to JNonline.us.