The heat has reached RECORD HIGHS here in Kansas City! Holy Moley! It is hot in the city tonight! 106!! Feels Like 112! Nobody here feels like standing in front of the stove or Heaven forbid turn on the OVEN! So out to the Grill it is! And no one really feels like standing outside watching to make sure the food doesn’t burn also…. so good thing that this recipe is kinda fool proof! Afer you make the marinade and pop it on the grill you can pretty much let the heat do its work and go back inside and cool off!
The Night I made this one of my very good friends was in town visiting and I got to spend a great evening with her catching up! We ate and drank and gossiped the whole night away! She is not a big fan of really spicy foods so I dialed the heat back a little bit on this but you can take this from mild tandoori all the way to spicy vindaloo! Just adjust the amounts of spices as you see fit. The amounts that I am using are really mere suggestions as I really don’t measure out anything when it comes to my rubs. I just use a pinch of this a dash of that and so on. So please don’t read tsp as written in stone. I know that this can be frustrating for new or OCD cooks but really cooking is all about experimenting and feel out your own talents in the kitchen. So just pinch and dash away!
Bombay Spiced Pork Kebabs
A little taste of the Exotic! Serve this with either Basmati or Jasmin Rice, some Nan Bread or like I did Grilled Corn with Curry Butter!
- Equal Parts: These are your seasons that add flavor without adding heat
- onion powder
- garlic powder
- cumin powder
- corriander powder
- Add more or less of these as you want to add heat:
- cayenne powder (most amount of heat)
- chili powder (least amount of heat)
- curry powder (meduim amount of heat)
- Juice of one Lime
- 1/4 Cup Canola oil
- 1-2 lbs boneless pork ribs cut into 2-3" cubes
- In a large Zip Loc Bag add all the spices and lime juice and and canola oil
- Add the pork cubes and zip up tightly, squish around till all the meat is coated, place in fridge in marinate for at least 30 min to 1 hour.
- Once meat is marinated heat grill to medium heat. Approx 275-300.
- Skewer the meat on to the Kebabs, either use metal ones or wooden ones that have been soaked in water for 30 min.
- The oil on the marinade will help the meat from sticking and make it easier to turn the kebabs.
- Place on the grill and close the lid. You should be able to walk away and let it slowly cook at that temp for 10-15 min per side. Just keep an eye on it, but you don't have to stand right over it.
- Don't overcook it! Let the juices run clear. Remember Grey Meat is OVERCOOKED Meat! A little pink in the center is Perfect!
The Plaid and Paisley Kitchen 2012
So I was hoping that slowly but surely my photo’s were starting to improve. I think I let the stress of over complicating everything take over again! I am playing with picmonkey and playing with backgrounds and composition and the such, and hopefully one day, one day….. Food Gawker will accept one of my photo’s!! At least for now I know that at least my recipes are good and that the food is great! I am getting very close to my one year anniversary and I look at my earlier photo’s and I think that sometimes I really like them better. I had no idea what I was doing back then I had never heard of picnik or picmonkey, food gawker, taste spotting. I just cooked the food, placed it on my kitchen table and took a photo. And other than it only being about 2″ square….. they really were not that half bad. It was an honest photo of an honest meal. I am so stressed out over staging and props, and lighting that my photo’s look like crap now.
Like in this photo I was so concerned in getting the cool chared look of my tortilla that you can not even see the salsa that I made!!! Are you kidding me! The Salsa was the best part of the recipe!!!! I promise that I am going to figure this out!!! I have a few photo’s already taken for the next few posts and they too are a work in progress…….. but I am getting the kinks worked out and I am ready to take this problem head on! Food blogging is about th food! And I am ready to get back to basics and make the photo’s about the food again! Untill then I hope that you will enjoy these Taco’s!! These were so good and so fresh and bright and flavorful that I will be making them again and again all summer long!
Pineapple Mango Salsa Grilled Chicken Tacos
This is a great Summer Nights Dinner! You can make the Whole Meal Outside and Never turn on the Stove! Great for Entertaining or just staying in with a Loved one!
- 1 cup cubed fresh pineapple
- 1/2 cup cubed fresh mango
- 1 diced fresh jalapeno
- juice of 1 lime
- 1/8 diced red onion
- 1/4 cup chopped fresh cilantro
- 2-3 boneless skinless chicken breasts (depeding on the size and how many taco's you will make)
- salt and pepper to taste
- 2 tsp cumin
- 1 tbs chilli powder
- 1 tsp cayenne powder
- olive oil
- corn tortilla's
- in a mixing bowl comine first 6 ingredients cover and chill for 30 min
- pre heat grill to med high heat
- season chicken with salt pepper and seasonings on each side of breast evenly
- drizzle with oilve oil
- grill 6-7 min each side make sure you get a nice char-grille on the meat
- let the meat rest for 5-10 min then dice
- over the heat of the grill or the flame of a gas stove char the corn tortilla's for 10-15 sec each side
- layer with the meat and the salsa
The Plaid and Paisley Kitchen 2012
I love a good caprese salad! Fresh Mozzerella, Juicy Tomatoes, Spicy Basil, Tangy Balsamic Vinegar….. Ummmmmm Mouth watering yumminess!!! While we lived in California I think I ate my weight in this salad! My husband who is a very picky eater and has the palate of a todler also loves this. I rejoice anytime I can get him to eat “grownup” food. I am trying to work in one to two vegetarian meals a week where I don’t have to hear him groan and moan. In return for that I also have to come up with really tasty meat dishes the other 5-6 nights. At least 4 of those will be chicken or pork. I will admit this can be a bit of a challenge sometimes to always come up with new and exciting meals.
I like to combine fresh flavors and try things out that I know will go together but maybe have not thought to combine before. Maybe this is a well known dish to some of you, but I was really proud of myself when I thought of making this the other night. Especially when it turned out to taste so darned good!!!
- 4 skinless boneless chicken breasts
- fresh Mozzerella
- fresh basil chiffinade
- salt and pepper
- 4 firm roma tomatoes diced
- olive oil (i used basil infused olive oil)
- balsamic vinegar
- angel hair pasta
- season the chicken breast and brush with olive oil and vinegar. Grill over med high heat apro 5-6 min each side.
- meanwhile boil salted water and cook pasta, drain and keep warm
- in a sauté pan heat 3 tbs olive oil and saute tomatoes with salt and pepper to taste till they start to give up their juices. add a little vinegar at a time until you get the flavor you want. this will be your sauce. go light as you can always add.
- add the chicken back in and heat through.
- add the basil the last one min of cooking
- plate over the pasta and garnish with the mozzarella and leaves of fresh basil
The Plaid and Paisley Kitchen 2012
Ok Please remember that my good camera has been Filming in Klamath Falls Oregon the past two week. (More on that story in a bit) The camera I have here now, although is a nice one, it is just a Point and Shoot and I can’t really get the look I want. So in short this photo of my Chicken Legs and Veggie Fries does not look that Ooh La La, take my word for it they are Tres Magnifique!!
Now as for the afore mentioned filming project, my Husband Steve is starting a Webisode TV show about Micro Brews and Craft Brewing. His project is called American Brewed and as soon as it is ready to go I will let you all know!
Now on to the recipe!
For the rub for the Chicken Legs
1 tsp of each: coriander, white pepper, black pepper, salt, cumin, smoked spanish paprika
2 tbs of chili powder
dash of cloves and a dash of red pepper flakes
For the BBQ Sauce
1/2 cup cider vinegar
1/3 cup prepared mustard(yellow)
1/4 cup sugar
1 tbs chili powder
1/2 tsp white pepper
1/2 tsp black pepper
dash red pepper flakes
1-2 tbs butter
1/4 tsp soy sauce
Now you have to know that I grew up in Memphis, TN and that I like my sauce thin and sweet and “if it aint pig in aint Q” (I don’t talk like that I was born in Chicago, IL but it is a funny and a TRUE saying) so to my BBQ purist friends I am SORRY about the Mustard!!!! I have to confess I like North Carolina BBQ sauce also…….
Combine all the rub ingredients in a mixing bowl and coat chicken legs completely
Set Chicken aside, and make the Sauce by combining all the ingredients except the butter and soy sauce in a sauce pan over medium heat. Bring to a boil and reduce to a simmer for 10 min. Remove from heat and stir in butter and soy sauce.
The butter will add a richness and give it a little body. Chill until ready to use it can be kept for up to two weeks in an air tight container. This will make aprox 1 1/2 cups.
Rub a little oil on the drumsticks and grill on direct medium high heat. Baste the legs halfway through grilling with the Sauce. Don’t put the sauce on right away or it will burn. Grill them with just the rub first to lock in that rub’s flavor.
When juices run clear the legs are done. Baste with the sauce once more before serving and make sure that you have the sauce on the table because everyone will want some more!
Enjoy these with the Veggie Fries (Post on Wednesday, you will just have to come back and check them out!)
These burgers are stuffed full of great Greek flavor that they are fit for the Greek God Zeus Himself!!! I made these on a whim and holey moley they were good! (Says the non red meat eater) So please make these, enjoy them, and pass them along!
1 pound leanest ground beef
1/2 cup feta cheese
1 garlic clove thinly sliced
salt and pepper to taste
1 tsp ground rosemary
1 tomato diced
green olives for garnish
In a mixing bowl mix beef, cheese, garlic, salt and pepper, and rosemary. Form into patties and grill on medium heat 8 min each side. Only flip once to keep the patties together. Butter and lightly grill your buns. I always do this as I just love the way it tastes! Spread a little or a lot of the the spinach dip on the grilled buns, place burger, and garnish with the olives and diced tomatoes.
Too Good to describe! You just need to make these for yourself!
I know, I know….. I keep saying I am not a big red meat eater and then I post two red meat recipes back to back! Steve has been on vacation this week and both boys have been with us all week; so I am a little out numbered…… Now mind you Steve has been on vacation, I have not. So I am still working full time, running to soccer practice everyday, keeping up with housework (not so much), and still trying to devote some time to the Blog. Needless to say I needed a little extra iron in my blood this week. So here is my recipe for probably one of the tastiest burgers and super easy you will ever try!
1 pound of leanest ground beef
1package dry onion soup mix
2 tbs Worcestershire sauce
fresh ground pepper
1 sweet onion sliced in 1/2″ thick slices
sliced blue cheese ( if you can’t find sliced you can use crumbled)
4 Kaiser rolls
Mix soup mix and Worcestershire sacuse with the ground beef and form into 4 patties grind fresh cracked pepper on both sides of burgers.
Grill burgers and onion slices over medium high direct heat for 6 to 7 minutes each side till meat is done to medium rare to medium doneness. If you push on the pad of your thumb the resistance you feel should match the resistance when you push on the burger, for a touch test. Only flip the meat once and do not press down while the meat is cooking. You don’t want to push all the flavor out…… place a slice of blue cheese on each burger and let melt.
Butter both insides of the buns and place just off the heat to get a nice toast on them.
Serve the grilled buns, burgers, and onions with sliced tomatoes, arugula and a dab of Dijon mustard. You will think that you are in a Gastro Pub in NYC!
This was the Vegetarian dish that made my red meat crazed husband say these exact words,”I could give up meat if all veggie dishes taste like this. You have outdone yourself babe!” A compliment like this is better than receiving a Micheline Star!
1/4 cup olive oil
2 garlic cloves coarsely chopped
salt and pepper
1 red bell pepper
1 yellow bell pepper
1 bunch baby spinach washed drained and pat dried
1 cucumber sliced
2 tomatoes quartered
for the dressing
1/4 cup olive oil
1 large shallot or 1/8 red onion minced. (on this occasion I did not have a shallot so I used the red onion)
1 tbs champagne vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
salt and pepper
12 kalmata olives chopped
1/8 c sliced pepperoncini’s chopped
Peel the eggplant and cut into 1/2″ slices. Place on paper towels and sprinkle a little salt on both sides. This will remove moisture and any bitter taste. Let sit for 30 min. Flip half way through.
To make grilling the peppers easier, slice off the top and make one slice down the middle. Open like a book and remove the seeds and veins.
In a mixing bowl whisk 1/4 cup olive oil, chopped garlic, pinch of salt and dash of pepper. Add eggplant and peppers and toss till coated. Grill on low heat with cover closed approx 5-7 minuets each side. Watch to make sure eggplant does not burn. Remove from grill and let cool to room temperature.
To make the dressing whisk together the remaining 1/4 cup olive oil, shallot/red onion, both vinegars,Dijon mustard, olives, pepperoncini, and salt and pepper,(1 tsp each). Slice the cooled eggplant and peppers. On a large serving platter plate up the spinach and add a dash of each salt and pepper. Layer the sliced grilled veggies across the top. Arrange the sliced cucumbers and quarterd tomatoes around the edge of the platter. Pour dressing evenly over entire salad!
A perfect Summer Vegetarian (even vegan) meal!!!!
There comes a point when my blood thirsty carnivore boys say they want red meat or there will be mutiny! So I capitulate and give in to the demands. I do so with a very lean cut of meat and cook it quick and hot on the grill for great flavor and fast and healthy Chimichuri sauce top it off.
2 lean cuts of Flank steak
3 whole garlic cloves
1 bunch of fresh parsley
1/3 cup olive oil
salt and pepper and onion and garlic powder
Season the meat with salt and pepper and both garlic and onion powders.
In a food processor put in parsley, garlic cloves and salt and pepper to taste. (Aprox 1 tsp of each) Pulse while drizzling in olive oil.
Pulse until all ingredients are combined and make a paste like consistency.
Grill steak, on grill or use a grill pan, on medium high heat for 4 minutes each side. This will bring the meat to medium rare. All meat should be cook to medium rare for the best flavor. If you cook the steak any longer it will lose all it’s flavor. Let the meat rest 5 minutes and then cut on the diagonal.
Plate on a serving platter and spread the chimichuri sauce on top. This is a great fresh approach to grilling out. Quick, tasty and lighter than a heavy steak.