Something for the grill?

[Eddie]

So to perpetuate the Mother's Day dinner thread and expand it a little bit - the mother of my children has requested something on the grill for dinner this weekend.

What are your favorite items for grilling - and do you have a favorite recipe or marinade to go with it?

I'd love to try something new and am curious what everyone likes.

[SteelBlue]

So to perpetuate the Mother's Day dinner thread and expand it a little bit - the mother of my children has requested something on the grill for dinner this weekend.

What are your favorite items for grilling - and do you have a favorite recipe or marinade to go with it?

I'd love to try something new and am curious what everyone likes.

When I lived back East it seemed that every BBQ included some swordfish steaks. They are quite tasty with a very non-fishy taste. Swordfish gets pretty pricey as you move away from the coasts. Even here in Redding it fluctuates between $6 and $9/pound it seems. But it's something different and it sounds impressive.

A quick search yielded tons of recipes:
http://www.cooks.com/rec/search/0,1-...rdfish,FF.html

[Jeff Lebowski]

We have some Japanese friends in our neighborhood and whenever we got together they almost always had a batch of Teriyaki chicken that we really liked. We asked them for the recipe and found out that they simply used the Yoshida's sauce that you can get at Costco. But the trick is to add a large dose of garlic and fresh ginger and let it marinate for a few hours or overnight..

I like this recipe because it is easy and delicious. We have tried several recipes for teriyaki chicken where we make the marinate from scratch and haven't found anything better so we stick with the simple approach.

The following quantities make a large batch. We slice the leftover chicken and keep it in the fridge with leftover rice for quick teriyaki bowls you can heat in the microwave.

We find that the chicken is perfectly matched with grilled pineapple.

Grilled Teriyaki Chicken

1 bag of Costco boneless, skinless thighs
3 C Yoshida's gourmet sauce
1/2 C finely grated ginger
1/2 C crushed garlic

Thaw chicken completely and drain off excess water. Mix sauce, garlic, and ginger. Add thighs and stir well. Cover and refrigerate for several hours or overnight. Grill.

Grilled Pineapple

1 fresh pineapple, peeled, cored, cut into 1/2" slices

1/2 cup brown sugar
1 Tbsp. lime juice
1 Tbsp. lemon juice (or use all lime or all lemon juice)
2 Tbsp. honey
1/4 tsp. cinnamon

Combine ingredients and spread this mixture on each side of each pineapple ring. Keep turning while you grill so that it doesn't burn. Add extra marinate as it grills.

[Donuthole]

Grilled Pineapple

1 fresh pineapple, peeled, cored, cut into 1/2" slices

1/2 cup brown sugar
1 Tbsp. lime juice
1 Tbsp. lemon juice (or use all lime or all lemon juice)
2 Tbsp. honey
1/4 tsp. cinnamon

Combine ingredients and spread this mixture on each side of each pineapple ring. Keep turning while you grill so that it doesn't burn. Add extra marinate as it grills.

I like to include a bit of chili powder in the "rub" when I grill pineapple. The spice really compliments the acidity of the pineapple and the sweetness of the brown sugar.

[Eddie]

I'm going to have to try that pineapple. Makes my mouth water just thinking about it. The chicken recipe sounds pretty good too.

I've never tried Swordfish, so that is intriguing. I'm no where near the ocean, but I'll have to look around and see what I can find. I know the misses likes fish - much more than I do - so that might be a nice surprise for her.

[Drunk Tank]

I really like grilled skirt seak with chimichurri sauce. I buy my skirt steak at Costco. They sell it under the name "flap meat" (not very attractive sounding, I know....)

The recipe posted in the other thread sounds good, but too complicated IMO. There is an Argentine restaurant that I used to frequent in Queens called La Fonda Argentina. They call the dish Entrana. My father in law was Argentine as well. The only seasoning they would use on the meat is salt and pepper, nothing else. My FIL actually refused to put any seasoning on the meat and got all the flavor from the chimichurri sauce. I like the flavor of the meat with just salt and pepper, so thats what I use. I only use Kosher Salt, no table salt. Grill the meat on high heat for 3-4 minutes a side. I like mine med~med/rare. My wife likes hers more well done, so I put her and the kids meat on the grill a few minutes earlier so I can take them all off at the same time.

For the Chimichurri Sauce:

1 packed cup of flat leaf parsley (stemmed and washed...leaves only)

1 packed cup of fresh cilantro leaves (washed and stemmed, of course)

6 cloves of garlic (or more if you like, i like more)

1 teaspoon coarse salt (kosher or sea salt, not the iodized crap) or more to taste

1/2 teaspoon ground black pepper (or more to taste)

1/2 teaspoon crushed red pepper flakes (i usually double this, but its again, to taste)

1 cup extra-virgin olive oil

1/3 cup distilled white vinegar or more to taste, start with 1/3 cup and add more if you like (*you can sub in 1/3 cup red wine vinegar to give it a different kick...)


Combine parsley, cilantro, and garlic in food processor and finely chop. add the salt, black pepper, and hot pepper flakes and process to blend. Add the oil, vinegar and water and continue processing. Taste for seasoning and add more salt, pepper, pepper flakes, etc...to reached desired taste. If the suace is too thick, add more EVOO and vinegar. The sauce should be semi thick and highly seasoned, and used within a few hours for the best taste. You can refrigerate leftovers and use next day. Serve as a dipping sauce or spoon directly over the meat when you serve it.



I usually serve this meal with fried green plantains and pepperoncini's.

This is my families favorite. Ask The_Tick, he has had it and its good!

Edited to correct meat type to Skirt steak, not Flank steak...

[Drunk Tank]

When I lived back East it seemed that every BBQ included some swordfish steaks. They are quite tasty with a very non-fishy taste. Swordfish gets pretty pricey as you move away from the coasts. Even here in Redding it fluctuates between $6 and $9/pound it seems. But it's something different and it sounds impressive.

A quick search yielded tons of recipes:
http://www.cooks.com/rec/search/0,1-...rdfish,FF.html

I like swordfish, just be sure to cook it outdoors, otherwise you will have a nice pungent swordfish odor in your home for a few days!

Speaking of fish, my family loves this grilled salmon recipe. http://allrecipes.com/Recipe/Grilled...-I/Detail.aspx

[Fiyero]

Boneless pork chops rubbed with adobo, mmm. And you're in luck: now is a good time to find pork prices for next to nothing at your friendly neighborhood grocer.

[kccougar]

How about asparagus? I'd like to grill some on Sunday. What seasoning do you like to use to baste the asparagus with?

[Drunk Tank]

How about asparagus? I'd like to grill some on Sunday. What seasoning do you like to use to baste the asparagus with?

I have seen people use italian dressing with good success. I use olive oil and salt and pepper.

For an extra treat, wrap them in bacon, then grill them. I also use tooth picks and skewer 3 together. Makes then easier to turn and less likely to loose any down the grill.

[Jeff Lebowski]

Combine parsley, cilantro, and garlic in food processor and finely chop. add the salt, black pepper, and hot pepper flakes and process to blend. Add the oil, vinegar and water and continue processing. Taste for seasoning and add more salt, pepper, pepper flakes, etc...to reached desired taste. If the suace is too thick, add more EVOO and vinegar. The sauce should be semi thick and highly seasoned, and used within a few hours for the best taste. You can refrigerate leftovers and use next day. Serve as a dipping sauce or spoon directly over the meat when you serve it.

Hey DT. I am going to try this tomorrow. I was looking over your recipe and noticed the water part in the instructions, but I don't see any water listed in the ingredients. Can you clarify?