Tag Archives: grill

Matambre a la Pizza

2 Aug

Not your ordinary flank steak.

Two of the foods they love in Argentina are beef and pizza.  In matambre a la pizza they have found a way to combine these two favorites into one delicious dish.

Ingredients:

Flank Steak

Whole Milk

Fresh Mozzarella Cheese

Pizza toppings of your choice

Pizza Sauce

Parmesan Cheese

Salt

Pepper

Directions:

The trick to grilling flank steak is not making it tough.  To overcome that you can just boil your steak in milk and let the enzymes break down the meat.  In a pan large enough to hold your steak, bring some milk to a low boil.  Be careful or the milk will scorch to the bottom of your pan and it’s a real bitch to get clean.  Boil your steak for about 45 minutes.  Remove the steak from the milk, rinse it off, pat it dry. This wasn’t included in the original recipe but I found that when you boil the steak it kind of shrinks up so it’s smaller and thicker.  So what I like to do is just carefully slice it into two thinner pieces.  On a grill that has been preheated to high cook your steak on one side for about 5 minutes.  Flip it and reduce heat to medium.   Lightly salt and pepper each side as it’s cooking.  After flipping, cover your steak in pizza sauce, fresh mozzarella, and your selected toppings.  You already have plenty of meat that is going to be your crust so I generally just add some veggies.  One of my favorites is sun dried tomatoes, minced garlic, onions, peppers, and some fresh basil.  From this point it’s just like cooking any other pizza, close the lid and cook it until the cheese starts to brown up around the edges.  Remove from the grill and sprinkle some Parmesan on top.  This is a great recipe for when you’re trying to keep the carbs low but still have a craving for some tastey pizza.

The next time I make this I’m thinking of trying something a little different and instead of boiling it in milk I will throw the steak in a crockpot with some marina before grilling it.

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Coconut Ice Cream with Grilled Pineapple and Sweet Chili Glaze

31 Jul
Coconut ice cream on top of some grilled pineapple with a dab of sweet chili glaze.

Coconut ice cream on top of some grilled pineapple with a dab of sweet chili glaze.

Ingredients:

Fresh sliced pineapple

Coconut ice cream

Sweet chili glaze recipe

Cayenne pepper

 

Directions:

Slice and core your pineapple.  Put it on your grill that has been preheated to medium.  Sprinkle on a little cayenne pepper.  The heat from your grates will draw out and brown up some natural sugars from the pineapple.  Cook it just long enough to get some nice grill marks on both sides.  Take it off and top with some coconut ice cream.  Add just a small dab of sweet chili glaze.  Enjoy!

 

If you love fresh pineapple and eat it a lot like we do, you’ll want to get a coring/slicing tool.  They’re cheap and make it much easier.

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Grilled Macaroni and Cheese

31 Jul
Grilled Macaroni and Cheese

Grilled Macaroni and Cheese

Ingredients:

1/2 lb bacon

1 pound macaroni

1/2 stick salted butter

3 TBS flour

2 cups whole milk

1 cup grated Asiago cheese

1 cup grated Monterey Jack cheese (I prefer one of the flavored varieties, garlic jack works real good)

1 cup grated Mozzarella cheese

2 cups Cheddar cheese (I use smoked cheddar if I have it)

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp cayenne pepper

1 jalapeno finely chopped

1/4 cup bread crumbs

Directions:

Slice your bacon up into 1/4 inch pieces, fry it up crispy and drain off the grease.  Boil your macaroni in some salted water for about 12 minutes.  Melt your butter in a saucepan then wisk in the flour to thicken, about a minute.  Add one of the cups of milk and wisk it in.  Start stirring in your cheeses.  Gradually mix in the cheese until it is all nicely melted.  You need to play with the heat a little and get it hot enough to get the cheese melted without scorching it.  Add the second cup of milk as needed if your cheese sauce is getting too thick.  Once the cheese is all melted add the jalapeno, black pepper, cayenne pepper, salt, and bacon.  Your macaroni should have been cooked and drained at this point.  Add your cheese sauce to the macaroni and mix well.  Take a pan that is safe to cook with on the grill (I like to use a dutch oven), and wipe down the inside with some melted butter.  This helps to make some nice browned crunchy bits around the sides that are my favorite part.  Pour in your macaroni and cheese, sprinkle the bread crumbs, and optionally a little more cayenne pepper, on the top.  Place uncovered on the grill with whatever meat you’re cooking and close the grill. 10-15 minutes if the grill is on high, longer if it’s lower.  Once the top is a little crusty and you can see some nice browned stuff on the edge you’re done.  Take it off the grill and let set a few minutes before serving.  If you’ve never had real homemade mac and cheese you won’t believe how good this stuff is.

Pork Tenderloin with Sweet Chili Glaze

31 Jul
Tenderloins ready to come off the grill.

Tenderloins ready to come off the grill.

Ingredients:

A couple pork tenderloins

1 quart water

1/2 cup sugar

1/2 cup kosher salt

1 recipe sweet chili glaze

Take your tenderloins out of the package, rinse them, pat them dry, trim off any silverskin or excess fat.  Make a brine by combining the water, salt, and sugar.  Brine your tenderloins for about 45 minutes.  Remove the tenderloins from the brine and pat them dry again.  Smear your chili sauce all over the tenderloins.  Preheat your grill on high for about 10 minutes.   Once the grill is good and hot cook your tenderloins using a 7-6-5 method.  Put the tenderloins on the grill, close the lid and wait 7 minutes.  Flip the tenderloins, close the lid and wait another 6 minutes.  Turn off the grill and without doing anything to the meat just let it set in the cooling grill for another 5 minutes.  Check your tenderloins with an internal meat thermometer.  They should be 145-150.  If they are not quite there yet just close the grill and let them set for another 5 minutes.  After you remove the tenderloins let them set for 5-10 minutes before slicing and serving.  When I first saw this method of cooking I was pretty skeptical because until then I had always cooked loins low and slow, but I was surprised by how well it works.

Firecracker Salmon

31 Jul

Monday evening, Allen came home with 5 pounds of fresh caught wild pacific salmon.  His boss just returned from two weeks at Shelter Cove, where the fish were biting and everyone was catching their limit each day.  The salmon was some of the prettiest Chinook salmon fillets I had ever seen – dark red and rich.  If I didn’t know better, I would have guessed it was sockeye.  We plan to smoke half of it later this week – it should turn out great!

We decided to grill the other half of it for dinner.  Usually, Allen grills salmon on cedar planks and tops it with a creamy dill-mustard sauce.  Its really good that way!  But this time he decided to try something new and did a little internet sleuthing to find a new recipe.  I had asked for a spicy soy based glaze, and he found the perfect recipe to meet my request: Firecracker Salmon.

Firecracker Salmon and asparagus.

Firecracker Salmon and asparagus.

The sauce was easy to throw together because its comprised mostly of items everyone has in their pantry.  The only fresh item you may need to run out and get (beside the fish) is the green onions.

We grilled the salmon on alder planks, which was new for us, because we usually use cedar.  I really liked the alder flavor as it is a bit milder than cedar and really let the flavor of the sauce take center stage.  If you’ve never cooked on planks before, I encourage you to give it a try – especially for fish.  Fish can be messy on the grill as it can start to fall apart on the grate.  But with the plank you get the effect of indirect heat and cook things a little slower without worrying about your fillet falling apart and through the grate.  Even I can manage to grill fish with a plank (but I still leave it for Allen to do, because hes so much better at it)!

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