June 10, 2010

Grilled Asparagus

Fresh asparagus
Olive oil
Coarse Kosher Salt/Sea Salt
Fresh ground black pepper
1/2 lemon

Asparagus is a vegetable I never appreciated growing up.  It was always steamed and frequently overcooked leaving it wilted and void of color.  However, just by changing the cooking method from steaming to grilling I have come to love this vegetable. 

Thoroughly wash one bunch of small to medium size asparagus under cold water to remove any dirt or debris.  Pat dry and then trim off the bottom 1/2" to 1"or so of each spear.  The bottom part of the stalk is tough and does not make for very good eating.  Lightly coat the asparagus with olive oil and season with your choice of Kosher or Sea salt and fresh ground black pepper.  Preheat your grill to medium high heat.  Place the asparagus on the grill perpendicular to the slates of the grill grate.  This will prevent the stalks from falling through the grate.  Cook for approx 3 to 4 minutes until the spears are tender but not wilted.  Remove the asparagus from the grill and squeeze the juice of 1/2 lemon over the finished dish.  Serve immediately and enjoy. 

May 25, 2010

Marinated Flank Steak

This recipe was provided by Natalie.  I was only able to marinade the flank steak for approx 6 hours before grilling but the flavor imparted to the meat was great.  Natalie recommends marinating overnight.  Next time you have a craving for fajitas, fire up the grill, and give this marinade a try.

1/2 cup olive oil
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons red wine vinegar
1/2 teaspoon ginger, finely chopped
1 teaspoon fresh ground black pepper
1.5 teaspoons garlic powder
3-4 green onions, finely chopped

Thoroughly mix all the ingredients to form the marinade.  Place the marinade in a one gallon Ziploc bag, add the flank steak, and marinade in the refrigerator overnight.  Grill over direct medium high heat for approx 5 minutes per side or until the desired degree of doneness is reached.  After removing the flank steak from the grill allow the meat to rest for at least 5 minutes.  For maximum tenderness slice the meat against the grain and on a bias. 

April 1, 2010

All Purpose Rub from Midwestern Meats

The following dry seasoning mixture was recommended by Ed Rodriguez, a butcher at Midwestern Meats in Mesa, AZ.  The three ingredients in this rub are already in your kitchen and although simple will add a ton of flavor.  For those of you living in AZ Midwestern Meats is located at 4308 E. Main St., Mesa AZ (480) 924-5855.  You can also find them on the web at http://www.midwesternmeats.com/ or you can order online and have raw or cooked meat delivered free anywhere in the valley.  Check out their online store at http://www.megameatstore.com/.

Equal parts coarse kosher salt, fresh ground black pepper, and garlic powder

March 1, 2010

Pork Rub from The Meat Shop

This rub comes from The Meat Shop butcher Paul Randolph.  The store specializes in pork and is located in Phoenix.  For more information visit their website at http://www.themeatshopaz.com/.  The physical location of the business is 202 E. Buckeye RD, Phoenix AZ.  Their phone number is (602) 258-5075.

Equal parts lemon pepper and seasoning salt.  To finish add a small amount of dried rosemary.

February 1, 2010

Poultry Rub

Poultry Rub Ingredients:
1 Tablespoon kosher salt
1 Tablespoon black pepper
1.5 tsp paprika
1 tsp Old Bay Seasoning
1 tsp dried rosemary leaves
1 tsp granulated garlic

Mix all the ingredients together until well blended.  Store in a sealed container away from heat and light.  If properly stored this mixture should last up to three months.

January 18, 2010

Perfect Grill Marks

If you find it difficult to obtain great grill marks try using a grill press.  A grill press is really just a heavy item placed on top of whatever you're cooking on the grill.  The extra weight of the press pushes the food into the hot grates helping create the desired grill marks.  In the pictures above there are examples of two different types of this accessory.  In the first picture is a cast iron press purchased for about $9 at a local BBQ store.  In the second picture are two fire bricks wrapped in aluminum foil.  The bricks were bought at Home Depot for a little more than $1 each.  If you already own a cast iron skillet this would also work just fine too.  It is important to note cooking times may be shorter when using a grill press.  The extra weight of the press helps flatten out the food item often resulting in shorter cook times.  Just keep a close eye on the grill and be prepared to adjust the time if necessary.   

January 6, 2010

Food, and Family: A Great Start to the New Year!

Shortly after the new year arrived I had the opportunity to get together with family in San Diego.  We shared a great meal and many laughs.  A special thanks to Mike and Nancy for hosting the festivities. 

Time together is a wonderful gift and should be cherished. In the New Year don't forget to slow down and spend time with those you love.  Food unites family, friends, and neighbors.  So fire up your grill, share a meal, and create memories.  Best wishes for a Happy New Year!