Smoking on Your Grill

August 16, 2010 – 4:37 pm

(This procedure is adaptable for both charcoal and gas grills)

Any wood chips of your choice will do. We use cherry, apple and hickory.

1. Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

2. Drain wood chips thoroughly and place in the center of a piece of aluminum foil.

3. Fold foil securely to form a square pouch. Poke holes on one side for the smoke to escape.

4. For charcoal grills, place the coals to one side of your grill, light and wait until the coals start to show a light layer of white ash. For gas grills, preheat one side of your grill.

5. Place pouch of wood chips directly on coals or lava rocks with the holes facing up. (If you are using a gas grill, turn heat down to low at this point).

6.  Place items to be smoked on COLD side of grill. Depending on the size of your grilling rack, you may need to place meat on a piece of aluminum foil. Season with salt and pepper and /or your favorite spice combination.

7. Close the lid on your grill and relax.

8. Depending on the size of your items and the heat of your grill, the cook times may vary. Expect at least 2 to 6 hours of cook time.

9. When the items are done to your liking, they should have a nice internal smoke ring.

10. At this time, you may brush the items with your favorite sauce.

11. Serve extra sauce on the side.

Disposing of the wood chip pouch should be done with caution.  Submerse the pouch in water.

By Kriss | Posted in Tips | Comments (0)

Crepes Delight

August 10, 2010 – 6:17 pm

Ingredients:

  • 1 C flour
  • 2 beaten eggs
  • milk to thin, about 1 – 1 1/2 C
  • 1 tsp vanilla
  • 1 large banana sliced, thin
  • 1/4 C toasted coconut, divided
  • 8 oz cream cheese, softened
  • 2 T sugar
  • 1 tsp vanilla
  • 1 1/2 C whipped cream

Directions:

In a medium bowl, whisk together flour, beaten eggs, 1/2 tsp vanilla and milk to make a thin batter.  Spray a medium skillet with cooking spray and heat to medium.  Pour a thin layer of batter into pan and swirl around to make a large very flat, thin crepe.  Set aside to cool.  In a large bowl, beat together cream cheese, sugar and 1/2 tsp vanilla until well blended.  Fold in about 2 tablespoons toasted coconut, bananas and whipped cream until well blended.  Take a crepe and lay on large plate, spread some of the cream cheese filling on one quarter of the crepe, fold over.  Spread more cream cheese filling over the first layer.  Fold over crepe again.  Top crepe with a dollop of whipped topping and sprinkle with toasted coconut.  Repeat with remaining crepes and filling.  Makes 4.  (Note:  If you prefer less of a cream cheese taste to your filling, use vanilla pudding instead, but filling may be thinner.)

By Auntie_Dee | Posted in Desserts | Comments (0)

Sesame Crusted Chicken Breasts

August 1, 2010 – 4:55 pm

Sesame Chix
 

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 T sesame seeds (or enough to coat chicken on both sides)
  • garlic and herb seasoning to taste
  • sesame oil
  • soy sauce

Directions:

Drizzle sesame oil into a large fry pan and heat to med/high heat.  Mix together sesame seeds and garlic and herb seasoning to taste.  Rinse chicken, pat dry, and coat with sesame seed mixture.  Brown chicken on both sides until almost done.  Drizzle with soy sauce and cook until no pink remains and juices run clear.  Serves 4.

By Auntie_Dee | Posted in Easy Weeknight Dinners, Recipes With Photos | Comments Off

Easy Homemade BBQ Sauce

July 28, 2010 – 7:03 pm

The easiest way to make a homemade BBQ sauce is to trust what you like.  Start with a base and then add what works for you.  Use quantities according to what you are going to need, but I recommend starting with small quantities until you find the blend that you like best.  The following are just examples to start you off.

Sour or Tart Sauce: Use a combination of lemon juice, lime juice, tamarind, plain and flavored vinegars.  (Exp: white wine vinegar, balsamic vinegar, red wine vinegar.)

Spicy: Combine coarsely ground pepper, paprika, chili powder, cayenne pepper, garlic powder, cumin, fennel seeds, onion powder, ground ginger, white pepper, coriander seeds, ground cinnamon, ground clove, ground allspice, grated nutmeg, dried basil, dried oregano – mix with tomato ketchup – add a little brown sugar if it is too spicy.

Easy: Tomato ketchup, about 1 tablespoon brown sugar, Worcester sauce (just a splash), Tabasco to taste.

By Auntie_Dee | Posted in Odds and Ends, Summer Recipes | Comments Off

Plank Grilling

July 17, 2010 – 9:09 am

Summertime means backyard barbecues and great tasting meals, hot off the grill. This year, add a cedar plank to your collection of grilling accessories.

Discover how to spice up your barbecue by grilling on a cedar plank. Add woodsy flavor to fish, pork, chicken and even appetizer brie cheese!

Plank Grilling FAQ

Plank grilling is the time-honored technique of grilling food on wood planks. Steam and smoke from the heated plank infuses what’s cooked with a subtle smoky flavor, depending on the wood used.

Fish, poultry and meats grilled on wood planks stay moist and tender. And, there’s no need to flip over what’s cooked, sometimes tricky with fish!

Look for grilling planks wherever grilling supplies are sold or with a “grilling planks” search a online retailer. Those made from cedar are easiest to find, but alder, oak, maple, cherry, hickory or apple wood ones are also available.

Also check local lumber suppliers; there’s a good chance of finding wood for planks in the “odds and ends” bin. Just make sure the wood you use is “untreated” because of its direct contact with the food and so there are no unpleasant odors.

Prepping Your Cedar Plank

Directions vary, but all involve soaking the plank in water for hours to overnight. It’s what makes plank less likely to burn or split when it’s on the grill and creates steam that infuses what’s cooked.

  1. Use a baking pan or large food storage bag to hold the plank; use a heavy object to keep the plank submerged.
  2. Hot water will speed the soaking process.
  3. Step up the flavor by adding white wine, beer, apple cider, fruit juice or fresh herbs to the water.
  4. After soaking the plank, dry it off and lightly coat the surface with olive or vegetable oil.
  5. If you like, rub fresh herbs, garlic or flavored oil on the plank for even more flavor.

 

Plank Grilling

  • Typically, plank grill recipes instruct you to preheat your grill.
  • Place the plank with your food on the grill—either gas or charcoal works— and close the lid. The plank should give off light to medium smoke within a few minutes.
  • Keep a spray bottle on hand in the event of flare-ups.
  • Resist the urge to peek often. Keeping the lid closed retains the smoke and heat!
  • You can serve the food directly from the wood plank, placing it on heatproof platter or tray, or remembering to protect the table surface.
By Kriss | Posted in Tips | Comments (2)

Easy Grilled Tuna Steaks

July 13, 2010 – 9:14 pm

Ingredients:

  • 4 tuna steaks
  • 1/2 – 3/4 C Light Mayo
  • Garlic and Herb seasoning to taste, about 1 – 2 tablespoons

Directions:

Preheat gas grill and lower heat to medium.  In a small bowl, blend together seasoning and mayo until completely combined.  Spread a nice layer on both sides of tuna steak and place on grill (can place on top of non-stick foil over, if desired).  Cook steaks until no pink remains, adding more mayo mixture, if needed, to prevent drying, do not overcook.  The mayo mixture will season the tuna and help keep it from losing all its juices.

By Auntie_Dee | Posted in Easy Weeknight Dinners, Summer Recipes | Comments (2)

Italian Wedding Soup

July 11, 2010 – 9:21 am

Italian Wedding Soup 

Ingredients:

  • 1 lb chopped frozen spinach
  • 1 stalk celery, chopped fine
  • 1/4 C diced onion
  • 1 lb sweet Italian sausage
  • 1lb mini potato dumplings
  • 64 oz high grade chicken broth (I use roasted chicken broth)
  • 3 bouillon cubes
  • 8 C water
  • Italian white sauce (see below)
  • garlic powder and pepper to taste

Directions:

In a large soup kettle, soften celery, onion and spinach in a small amount of chicken broth brought to a slight boil, until tender.  Add remaining broth, bouillon cubes and 8 cups water.  Bring to a boil, stirring occasionally to avoid scorching.  Form sausage into small meat balls, about 1/2 to 3/4 inch in diameter.  You can also break off small pieces and just add it to the soup to save time.  Add meat to broth and boil slowly.  While meat is cooking, make white sauce.  Add potato dumplings and allow to cook, reducing heat.  Stir occasionally.  Add white sauce a small amount at a time to avoid clumping.  Add garlic powder and pepper to taste.  Reduce heat to low to simmer for about 15 min or until dumpings are done, stirring occasionally.  Allow to cool before serving.

Italian White sauce:

  • 1 C heavy cream
  • 1/2 C butter (1 stick)
  • 1 -2 T flour
  • 3 T grated Parmesan cheese (or Parmesan/Asiago blend)
  • 1/4 tsp garlic powder
  • dash salt

Directions:

In a small sauce pan, melt butter.  Add cream slowly, stirring constantly until well blended.  Cook over medium/low heat until creamy, about 5 minutes.  Add flour, very slowly to avoid clumping, until well blended.  Add remaining ingredients and blend until creamy, like Alfredo sauce.  Add more four, if needed.

By Auntie_Dee | Posted in Italian, Recipes With Photos, Soups & Stews | Comments (1)

Easy Fried Fish Breading

July 5, 2010 – 12:07 pm

Ingredients:

  • 1 C flour
  • 2 T garlic & herb seasoning
  • Pepper to taste
  • 1 beaten egg
  • milk

Directions:

In a large plastic zip lock bag, mix together flour, pepper and garlic & herb seasoning (can add more seasoning if you prefer), shake until well blended.  In a flat bowl, beat egg and milk together until blended well.  Heat a deep frying for fish.  Dredge fish fillets in egg and milk mixture.  Drop fillet in flour mixture and shake to coat (may repeat if desired), place in deep fryer basket and fry until golden brown.  Serve with favorite condiment.  Great for pan fish or bass.

Breading option:  For an optional taste, use Italian bread crumbs and Parmesan/Asiago blend cheese with pepper and basil, oregano and Italian seasoning to taste instead of the flour mixture.  Great for sea food like shrimp and crab too!

By Auntie_Dee | Posted in Odds and Ends, Summer Recipes | Comments Off