Showing posts with label grilled. Show all posts
Showing posts with label grilled. Show all posts
Thursday, March 13, 2014
Grilled Kiwi Chili Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work
Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.
This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.
I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste
Thursday, February 13, 2014
Grilled Chicken Panini Sandwich
Grilled Chicken Panini Sandwich
Ingredients
- Chicken boneless 3 cups
- Salt 1 tsp
- Black pepper 1 tsp
- Garlic paste 1 tsp
- Vinegar 1 tbsp
- Worcester sauce 1 tbsp
- Onion (cut into rings) 3
- Spinach finely chopped 1 cup
- Mayonnaise 4tbsp
- Cream cheese 2tbsp
- Fuchsia bread 1
- Brown Sugar 1tbsp
Method to grill onions
- Heat 1 tbsp oil. Add onion rings with 1 tbsp Worcester sauce, 1 tbsp soya sauce and 1 tbsp brown sugar. Cook for 2 minutes and removed. Marinate chicken breast with salt, pepper, garlic, vinegar and Worcester sauce. Now grill for 5 minutes. Remove. Cut spinach finely and mix with mayonnaise cream cheese and chicken.Cut bread from centre, spread filling on to bread, cover with bread and grill till done. Cut into triangular pieces and serve.
Saturday, February 1, 2014
SANDRAS GRILLED COLA CHICKEN THIGHS with GRILLED CORN and COLESLAW
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| A superb barbecue option that youll be making quite often, as it is a great "All-American" meal after all... |
Prep: 5 mins. |
Marinate: 4 hrs. |
Stand: 30 mins. |
Grill: 20 to 25 mins.
Posted by Sandra
INGREDIENTS
1-1/2 cups of your favorite barbecue sauce (I prefer Bulls Eye-Original)
2 tablespoons minced dried onion
1 (12 oz. can) Coke-a-Cola
12 bone-in skinless chicken thighs (I generally remove the skin myself)
METHOD
Add the barbecue sauce, minced onion, and coke-a-cola to a large ziploc bag, and mix to combine. Add chicken thighs to the ziploc bag make sure all chicken pieces are evenly coated with sauce. Seal bag and place in refrigerator for 4 hours to marinate, while turning over occasionally. Take out of refrigerator and let chicken return to room temperature for 30 minutes prior to grilling.
Meanwhile, preheat grill during so you have charcoal off to one side, as you’ll be cooking chicken over indirect heat (where no charcoal is below it). Before placing chicken thighs on grill, oil rack with an oil-soaked folded paper towel using tongs.
Grill the chicken, covered, for 20 to 25 minutes (longer if using chicken breasts, as they are thicker), while turning and basting with sauce after 10 minutes, and then continue grilling, just until juices run clear when centers of the thickest pieces are cut next to the bone (they should read 170 degrees when done). Toss marinade. Remove grilled chicken to serving platter and tent for 5 minutes before serving. - Enjoy!
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Tip: I like to serve this meal with my other recipes of Cajun Grilled Corn and Sandras Coleslaw as shown in the photograph above.
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