May 2006 - What's on the grill?

Corrected. Thanks for your help.

Awesome dinner last night...

1.5 cups balsamic
3 tblspn sugar
1 eggplant
1 yellow pepper
1 red onion
2 chicken breasts
Kosher salt
Black pepper
evoo

I first halved an eggplant and carefully cut out the inside which I chopped into 1/2 slices. I evened out the inside to use the shell as a "bowl." I salted the eggplant slices and “bowl” with kosher salt and let sit for 30 mins.

While that was sitting, I started reducing 1.5 cups of balsamic and 3 tbspn of sugar. After it reduced it to about 1/2-1/3 cups (it took about 30 mins)... I let it cool. This made a nice balsamic glaze/syrup.

Preheat grill to direct med-high.

After the eggplant sat for 30 mins, I rinsed all the salt off and threw chicken on the grill. As the chicken was cooking, I sliced (into 1/2 slices) a yellow pepper and a red onion. I brushed all veggie slices and the “bowl” with evoo, lightly salted and peppered. When I flipped the breasts, I threw the veggies on (skin side up on the bowl). After a few mins, flip veggies.

When the veggies and chicken finished, I tented the chicken, and cut the veggies into 1/2 cubes/pieces. I tossed them in a mixing bowl with a little of the balsamic syrup, scooped them into my eggplant bowl, topped with feta and threw back onto the grill until the cheese melted.

Finally, I plated the chicken and eggplant bowl, and drizzled both with the syrup.

That was really good.

Getting ready for Cinco De Mayo. A few of us oldtimers will do carne asada, salsa, guacomole and tequila shots till dawn.

quote:

Originally posted by Opus Two:
Getting ready for Cinco De Mayo. A few of us oldtimers will do carne asada, salsa, guacomole and tequila shots till dawn.

And chat about all of those lonely nights in the foxhole? Brokeback Mountain Part Duex.

theres a new site with free recipes www.cookscentral.com .... lot of nice recips from there. I just made the Caribbean lemon chicken from there the other day, and it came out delicsiou!

quote:

the chicken and eggplant bowl

Sounds great - another of your recipes I'll have to try!

Marinated skirt steak

quote:

Originally posted by irinam:
theres a new site with free recipes www.cookscentral.com .... lot of nice recips from there. I just made the Caribbean lemon chicken from there the other day, and it came out delicsiou!

I couldnt find the recipe for SPAM???

A few New York steaks

Fred Flinstone sized Ribeyes.....

PH

quote:

Fred Flinstone sized Ribeyes.....

With a side of Terydactyl Eggs?

Last night: Porterhouse Steaks

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With a side of Terydactyl Eggs?

PH

Tonight its going to be Baby Back Ribs slow cooked with a little mesquite. I think I will pick a Zin to go with those Ribs.

hmmm...can't afford a wine storage unit? $200 will get you 32 bottles unit at Costco, so you can storage the wine instead of picking it up every time you THINK about drinking it.

quote:

Originally posted by Serge Birbrair:
you can storage the wine .

Never mind the cowboys and their wine storage habits. Tell me instead where you "storage" your brain. It's seems to me, yours has been "storaged" at an off-site facility and the key was thrown away.

quote:

Originally posted by grunhauser:

quote:

Originally posted by Serge Birbrair:
you can storage the wine .

Never mind the cowboys and their wine storage habits. Tell me instead where you "storage" your brain. It's seems to me, yours has been "storaged" at an off-site facility and the key was thrown away.

Good one Grun, I needed that laugh

Serge, when I said 'pick' I meant 'choose' from my cellar not 'pick up on my way home'. I hope you 'picked up' enough smokes to last you the night. FWIW, I 'picked' a 2001 Ridge Lytton Springs Zin which I think will go well with the ribs.

ribs

Baby back ribs...
Maple syrup and soy marinade.

Vinaige,

Let us know how that marinade worked, and post a recipe if you liked it, please. I've got a rack scheduled for tomorrow!!

Tonight. Porterhouse!! And it's a beauty.

PH

heart attacks waiting to happen.

quote:

Originally posted by PurpleHaze:
Vinaige,

Let us know how that marinade worked, and post a recipe if you liked it, please. I've got a rack scheduled for tomorrow!!
PH

For 3 racks:

1 cup maple syrup.
1/2 cup soy sauce (Or more, its up to your taste)
1/2 cup olive oil
Crushed garlic, as much as you can handle
1 medium oignon, minced.
Black pepper
Cayenne pepper.

This is one of those recipies you ajust to your taste, this is my prefered proportions.

I boil the ribs for 10-15 minutes, then let them sit in a shalow dish with the marinade for 1 hour or so.

Then slow cooked 30-45 minutes on indirect heat (350-400), basting the ribs with the sauce from the dish.

They came out great.

Thanks, Vinaigre! Will give it a try.

PH

quote:

Originally posted by Serge Birbrair:
heart attacks waiting to happen.

I'd rather go out from a massive coronary, than linger on with advancing dementia....

PH

Tonight it's Grilled Lemon-Parsley Veal Chops with a 1999 Castello di Gabbiano CC Riserva.

We did NY Strips today with a lemon gorgonzola sauce. My first experience with tuffle oil was today as well, it's great stuff. We drank a 96 Duhart Milon. It paired okay.

Last night:

Grilled marinaded korean flank steak and maple syrup-soy marinaded flank steak
Steamed rice
Summer corn salad

With a 2003 Hitching Post Santa Barbara Pinot (nice!)

FInished off with Paciugo coconut gelato

It was a wonderful Sunday evening...

I did chicken rubbed in olive oil and kosher salt with blue cheese and bacon.

I had a salad with orange pepper, onion, chive and tomato.

I had a glass of St Emilion while cooking and afterwards.

quote:

I did chicken rubbed in olive oil

Sounds kinky.

quote:

and kosher salt with blue cheese and bacon

Was kosher salt the side dish or the main course?

Thanks.

p.s. Where do you buy orange pepper?

quote:

Originally posted by grunhauser:

quote:

I did chicken rubbed in olive oil

Sounds kinky.

You know how I am.

quote:

and kosher salt with blue cheese and bacon

Was kosher salt the side dish or the main course?

Main dish of course.

Thanks.

You are welcome

p.s. Where do you buy orange pepper?

Same place I buy green, yellow and red pepper, at Sprouts. They are a chain in a few states, I do not know if they are in the bay area though. You know, its bell pepper, but not green.

Tri-tip last night. A nice Easton Zin to go with it....

Went kayak fishing this afternoon as was able to bring home 2 nice sized mangrove (gray) snapper. Don't think I'll be grilling them, but close enough.

Most people swear by red snapper (american), but for me the mangrove is the best, especially if from smaller sized fish. I will either lightly batter them and fry or sautee with white wine, lemon and capers. Either way they're getting a side of gorgonzola creamed peas.

Grilled teriyaki salmon
Mashed potatoes
Asparagus

With a Sierra Nevada Pale Ale...ah!

Right now on the grill Whole chicken and country style marinaded ribs with Rochioli Pinot '04...ahhhh rib wine!

I think I'll have meat tonight. I've been drinking sake and eating lobster rolls for 3 days, I need a change.

Maple marinaded flank steak

Rib lamb chops

Grilled salmon with chili spice rub

NY strips with purple onion slices and yellow bell-pepper grilled over mesquite. Served with a 2000 St. Emilion.

Shell Steaks