Summertime Grilling

As temperatures rise people are spending more time grilling and soaking up the sun outdoors we need some hot fun in the summer time - grilling in the backyard, beach, park, no matter where you're going grilling means summer fun.  And nothing says summer quite like the smoky sweet flavor of a good barbecue.  So grab your tongs, fire up the grill and let's get cooking.  

Although it's one of the most enjoyable and simplest cooking methods, grilling involves some time and good equipment.  For instance, one of the major components of grilling is a good grill.  And then you have to make the decision of charcoal vs. gas grill.  I personally am a gas grill gal and my husband is a charcoal grill man.  Let's discuss the virtues of each; charcoal gives more flavor. Using hot coals to cook creates aromas and smoke that will permeate whatever you're cooking.  Charcoal grills are usually less expensive than gas grills and can be found in number of sizes.  The downside is cleanup which involves disposing of ash and thoroughly cleaning the bars, as well as lack of heat control.  If you decide on charcoal purchase a chimney starter which will help heat up your coats quickly and prevent the need for lighter fluid.  Gas; some purists would never think of using gas grills, but I find them perfectly acceptable and they put out a great product.  They are quick to set up, and involve less cleanup.  They don't provide the same intense charcoal flavor, but they are simple to use.  It's a good idea to also have tongs (a long pair), basting brush, grill brush, metal/wooden skewers and an instant read thermometer while grilling.  What to cook?  Beef, burgers, steaks, brisket, pork, large slabs of ribs (sounds so deliciously primitive).  Lamb, burgers or chops.  Fish, whole roasted stuffed with lemon and fresh herbs, shellfish, such as shrimp and lobster, mollusks such as clams, mussels and oysters.  Veggies, seasoned with garlic, and spices.  Fruit, such as pineapple, plums, pears, peaches or nectarines.  Pizza on the grill also tastes great.

Here is some barbecue trivia you might not have known about; National barbecue month is May; the city famous for barbecuing turtles in the early 1900's was New York; the most popular day for barbecuing is 4th of July; the food most people barbecue is burgers; President Lyndon B. Johnson was the first president to host a barbecue at the White House; Americans consume about 50 billion burgers every year and the most popular barbecue sauce in America is hickory flavored.

A very well known man named Walter Jetton from Fort Worth was the self-appointed "King of Barbecue" in the fifties and sixties.  He was also a restaurateur and mega-caterer.  He cooked for presidents and heads of state, and his most significant claim to fame is being LBJ's pitmaster of choice.  This gave him a prominent platform to serve as an ambassador for Texas barbecue, which apparently he took very seriously.  Heaven knows darlin, if you ask any Texan who serves the greatest barbecue, well the answer is TEXANS!  I know this as hubby Jerry and I lived in the Austin area for about 10-years.  

Before you start cooking get the grill to the hottest temperature which will burn of any excess debris, then brush off with grill brush.  Keep it clean you don't want any bacteria buildup.  Always light a gas grill with the top open.  Never use soap to clean your grill pan.  Combine water and kosher salt in a paste and brush into the grill pan to clean it.  After, make sure to re-season your grill pan by rubbing vegetable oil on the surface then place it on the stove or oven on low temperature for about 30 minutes.

I hope you enjoy the recipes listed below.

Easy Breezy Strawberry Lemonade

1 qt. lemonade (make your own or purchase brand you love)
1 cup cranberry juice cocktail
2 cups sliced strawberries

Combine into a pitcher, mix and enjoy!  Add alcohol if desired for a grown-up version.

Pitcher Margaritas

1 cup silver tequila
1/4 cup triple sec
1 Tbl. agave nectar
pinch of kosher salt
1 (12 oz.) can frozen limeade
6 cups crushed ice

Combine all ingredients into a blender and puree to smooth.  Pour into a pitcher and serve in salt rimmed glasses with a lime garnish.

Peach/Pear Sangria - As I have said many times before I love Sangria!

1 bottle white wine, such as Riesling
1 bottle sparkling peach juice
1 beautiful juicy peach, pitted and thinly sliced
1 beautiful pear, thinly sliced
20 cherries, pitted and sliced (I like Rainier cherries), but whatever is available
4 sprigs fresh mint

Combine all ingredients into a nice glass pitcher, refrigerate at least 2 hours.  Pour into glasses with ice. 

Mrs. Lyndon Johnson's Barbecue Sauce - yes it's a Texas thing - this comes from an old 1960's newspaper clipping my friend LaVona from Austin, TX had saved from a TX newspaper.  I've had this sauce at La Vona's home and it's good.

1/4 cup butter
1/4 cup vinegar
1/4 cup ketchup
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
salt, freshly ground black pepper
Red pepper flakes
Tabasco

Into a saucepan melt the butter, and all other ingredients bring to a boil.  Pour over meat to be barbecued.

Now Onto President LBJ's Barbecue Sauce - also another sauce shared from my friend LaVona

1 cup ketchup
1/2 cup apple cider vinegar
1 tsp. sugar
1 tsp. chili powder
salt and freshly ground black pepper
1 1/2 cups water
3 celery stalks, chopped
3 bay leaves
1 large garlic clove, minced
2 Tbl. chopped onions
4 Tbl. Worcestershire sauce
1 tsp. paprika
4 Tbl. butter

Combine all ingredients into a saucepan, bring to a boil and simmer about 20 minutes.  Remove from heat and strain.

Sweet Hot Sauce - here is one of my sauces that is amazing on grilled pork ribs or even burgers and chicken

2 (10 oz.) bottles sweet chili sauce
2 cups ketchup
1/2 cup brown sugar, packed
1 tsp. ground ginger
1 tsp. freshly ground black pepper
1/2 tsp. red pepper flakes or to your taste

Combine all ingredients in to a saucepan and bring to a boil; reduce heat and simmer about 30 minutes.  You can thank me later!

My Delicious Blackberry Sauce - you will love this too, and it's great on grilled spareribs, pork ribs, chicken, just about anything

1 1/2 cups fresh or frozen blackberries
1/4 cup each; ketchup, honey, brown sugar packed, and minced fresh ginger
salt and freshly ground black pepper
Tabasco, to taste (I usually put in about 2 tsp.)

Into a bowl add ingredients and with a potato masher mash.  Cover loosely with plastic wrap leaving vents for steam and cook in microwave stirring occasionally for about 8 minutes.  

Creamy Queso Dip - great way to start the barbecue party - It's a Texas thing

2 Tbl. unsalted butter
2 Serrano chiles, stemmed and seeded, diced
1 jalapeno, stemmed, seeded and diced
1/2 medium yellow onion, diced
2 garlic cloves, finely minced
2 Tbl. all purpose flour
1 cup whole milk
1 cup canned diced tomatoes, with juice
1/2 cup fresh cilantro, chopped
3 cups sharp Cheddar cheese, grated
3 cups Monterey Jack cheese, grated
1/2 cup sour cream
salt
Tabasco
Fresh homemade tortilla chips

Into a large saucepan melt the butter, add chiles and onion cooking/stirring about 5 minutes.  Add garlic and cook stirring about 1 minute.  Whisk in the flour and cook for 1 minute.  Whisk in the milk and continue cooking/whisking about 3 more minutes to thicken.  Stir in tomatoes and cilantro reduce heat to medium, stir in cheeses 1/2 cup at a time until completely melted. Stir in sour cream and Tabasco. Taste and season with salt.  Serve with fresh tortilla chips.

Grilled Wings - now who doesn't love these

4 lbs. chicken wings and drumettes
12 oz. Louisiana hot sauce
sea salt

Into a ziplock bag add the entire hot sauce.  Rinse wings/drumettes in cold water, pat dry with paper towels and add to bag with hot sauce.  Turn the bag several times coating the wings.  Place in refrigerator overnight turning occasionally.  Heat grill for indirect grilling.  When grill is hot place wings in center of grate over indirect heat.  Close lid and cook 25 minutes, until they start browning.  Flip each wing and cook another 20 minutes, you want them cooked through and crispy.  Remove to serving platter and sprinkle with sea salt.  Serve with crisp celery sticks, homemade blue cheese dressing and nice icy chilled beer. Napkins, oh yes they are a requirement.

Rib Rub - this is my husband Jerry's rub that he enjoys using when he mans the grill

1 Tbl. smoked paprika
1 Tbl. brown sugar
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
2 tsp. dry mustard (such as Coleman's)
1 tsp. chili powder
1 tsp. cumin

Combine all ingredients into a bowl and mix well.  Keep covered in airtight container.  

Char siu Chicken - one of my favorites

Marinade
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup soy sauce
3 Tbl. beet powder (gives the chicken a distinctive pinkish hue) you can make your own or purchase
2 Tbl. rice vinegar
1 Tbl. hoisin sauce
1/2 tsp. Chinese five-spice powder
1 (4 lb.) chicken, halved lengthwise, backbone remove, discarded
salt and freshly ground black pepper

Rinse the chicken in cold water, pat dry with paper towels.  Marinade; mix the sugar, honey, ketchup, soy, beet powder, vinegar, hoisin and Chinese five-spice into a bowl.  Place the cleaned chicken into a baking dish and toss with marinade, cover and refrigerate 2 days.  If using a charcoal grill build a medium fire, or heat up gas grill to medium. Remove chicken from marinade, rub with 2 Tbl. canola oil, season with salt and pepper and grill skin side down, turning once until charred and cook through about 35 minutes or until thermometer inserted into thickest part of thigh reads 165 degrees.  Remove chicken to cutting board, let rest about 15 minutes before carving.

Teriyaki Grilled Shrimp - oh I love this

Marinade
1/4 cup tamari sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
2 tsp. garlic, grated
2 tsp. fresh ginger, peeled and grated
1 Tbl. sriracha
Shrimp
2 lbs. large to jumbo shrimp, peeled and deviened
1 fresh pineapple, peeled and sliced, cut into 2-inch pieces
wooden skewers, soaked in cold water for 30 minutes

Into a saucepan add sauce ingredients and stir dissolving sugar, cool.  Place the shrimp into the marinade for about 1/2 hour. Preheat grill to medium high heat. Skewer the shrimp and pineapple onto wooden skewers.  Place skewers onto grill and cook about 4 minutes per side basing with marinade.  Remove to serving platter.  Note; you can also add chunks of bell peppers to the skewers and red onions if desired.

Finger Licking Good Ribs

2 (racks of baby back ribs)
Rub
1 Tbl. cayenne
2 Tbl. freshly ground black pepper
2 Tbl. garlic powder
2 Tbl. chili powder
2 Tbl. cumin
2 Tbl. brown sugar
2 Tbl. smoky paprika
2 tsp. kosher salt
Barbecue sauce (homemade or your favorite bottled brand)

Fist remove silver skin from bone side of ribs.  Place 2 large sheets of heavy duty foil on work surface and place ribs meat side down (1 rack per foil).  Mix spices together and rub the meat with mixture, both sides.  Lightly wrap the ribs in the foil.  Don't have the top of the foil touch the ribs, but seal well.  Preheat your grill on medium low to about 250 degrees.  Place the ribs towards the rear of grill away from the burner.  Leave for 2 hours.  Make sure the temperature stays around 250 degrees.  After 2 hours, open the foil and coat with your favorite barbecue sauce.  At this point there should be a lot of juice in the foil.  If not, add some beer or even little water.  Reseal the foil and cook another 2 hours.  After 2 more hours, pull the ribs towards front of grill with a couple of wide spatulas, open foil and carefully lift the racks from the foil and place directly on the center of grill.  Remove foil from grill and turn on all the burners and coat ribs with more sauce.  Close the lid.  You will find that there will be smoke starting to happen which is what you want, if no smoke, turn up the heat.  You want the ribs to get a nice char, but not to burn so watch them for about 15 minutes.  Remove from grill with those 2 spatulas you had to a serving platter and serve.

Thai Style Grilled Chicken

1 (4 lb.) whole chicken, cut into 8 pieces
1 cup fresh cilantro, rough chopped
1/3 cup soy sauce (I like Tamari)
2 Tbl. canola oil
salt and freshly ground black pepper
15 cloves garlic, peeled (10 whole, 5 minced)
1 cup sugar
1/2 cup white vinegar
1 Tbl. red pepper flakes

Place the chicken into a baking dish.  Into a food processor add the cilantro, soy, oil, black pepper and 10 garlic cloves, processing to smooth.  Rub 3/4 of the marinade over chicken and cover, refrigerate overnight.  Reserve remaining marinade in refrigerator.  Into a large saucepan add chopped garlic, sugar, vinegar, salt and 1 cup cold water to a boil.  Cook stirring until sauce is reduced by half.  Stir in pepper flakes and let sauce cool.  Heat your grill to high.  Remove chicken from marinade and grill chicken on hottest part of grill turning as needed and using a pastry brush to baste chicken with reserved marinade until slightly charred and cooked through about 25 minutes or until thermometer reads 165 degrees in thickest part of the thigh.  If the outside of chicken starts to burn, move to the cooler side of grill until cooked.

Grilled Chops with Grilled Peach Salsa

Salsa
1 1/2 lbs. fresh juicy peaches, sliced in half and pitted
1 large red bell pepper, seeded and finely diced
3 large ruby red tomatoes, seeded and diced
1 medium jalapeno, seeded and finely diced
1 sweet white onion, sliced in thick slices (to grill)
1/2 bunch of fresh cilantro, chopped
2 Tbl. fresh lime juice
salt and freshly ground black pepper
Chops
8 bone-in pork loin chops about 1-inch thick
Peach marinade
1/2 cup ketchup
2 Tbl. Worcestershire sauce
1/2 cup peach preserves
1/4 cup brown sugar, packed
1/4 cup white wine vinegar
1/4 cup peach juice
2 garlic cloves, finely minced
salt and pinch of cayenne

Salsa;  heat grill and brush with oil.  Add peaches cut side down and grill about 4 minutes, remove to cutting board.  Add onion slices and grill on each side a few minutes, remove to cutting board.  Dice the onions and place into a bowl.  Dice the peaches and place into bowl.  Add diced tomatoes, jalapeno, bell pepper, cilantro, lime juice, salt and pepper, mix taste and adjust flavorings, cover and refrigerate.  Peach marinade;  into a saucepan add a drizzle of oil, add garlic and cook stirring to soften.  Add ketchup, Worcestershire sauce, preserves, brown sugar, vinegar, and peach juice.  Cook stirring over medium heat to thicken, taste and adjust flavorings.  Remove from heat and pour almost all of the marinade into a large ziplock bag to chill in refrigerator.  Save some of marinade and pour into a small bowl, cover and refrigerate.  When marinade is chilled, rinse chops in cold water, pat dry with paper towels.   Add chops to marinade in ziplock bag rubbing and turning to moisten.  Place back in refrigerator and marinate overnight.  When ready to grill, drain pork and discard marinade in ziplock bag.  Lightly grease the grill rack.  Grill pork, covered, over medium heat about 12 to 14 minutes until a thermometer reads 145 degrees.  Brush liberally with remaining marinade you reserved in small bowl during last 4 minutes of cooking.

Pulled Pork

Rub
4 tsp. paprika
1 Tbl. dark brown sugar
1 Tbl. kosher salt
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. cayenne
1 (6 lb.) bone-in skinless pork shoulder
Sauce
3 cups ketchup
1 medium white onion, finely minced
2 garlic cloves, finely minced
2 cups apple cider vinegar
2 cups cold water
2 Tbl. sugar
salt and freshly ground black pepper
1 1/2 tsp. cayenne

Into a bowl combine rub mixture and mix.  Rub this mixture all over the pork and let sit for 1 hour.  Sauce; into a saucepan, add a drizzle of oil along with onion cook stirring to soften, add garlic and cook stirring a few more minutes.  Whisk in the ketchup, vinegar, sugar, salt, pepper, cayenne and 2 cups water bring to a boil, reduce to simmer cooking and stirring about 15 minutes or until thickened.  Taste and adjust flavorings.  Prepare your grill.  Place the pork onto grill with a temperature of about 275 degrees.  Cook pork for about 6 hours or until thermometer reads 190 degrees in thick part of pork.  Remove pork from grill and let rest about 20 minutes then shred with 2 forks.  Discard the bones and place shredded pork into a bowl mixing with some of the warm sauce to desired consistency.  Serve with remaining sauce.  Serve on warmed toasted buns, slivers of white onion, pickles and beer, yes icy chilled beer is always delicious!  Homemade macaroni salad, coleslaw, potato salad are also great accompaniments.

Grilled Potatoes, Onions and Peppers

8 medium red potatoes, cut into wedges
1 large red bell pepper, seeded and sliced into 2-inch thick slices
1 large green bell pepper, seeded and sliced into 2-inch thick slices
1 large sweet white onion, cut into 1-inch wedges
6 garlic cloves, thinly sliced
2 Tbl. olive oil
1 tsp. smoked paprika
1 tsp. steak seasoning
1 tsp. Italian seasoning
salt and freshly ground black pepper
Fresh parsley, rough chopped for garnish

Place all ingredients into a deep sided platter and toss to combine.  Divide mixture between two pieces of heavy-duty foil and fold around the mixture, crimping edges to seal.  Grill, covered over medium about 45 to 50 minutes or until potatoes are tender.  Open foil carefully and pour onto serving platter.  Garnish with fresh parsley

Barbecued Brisket - now you are wondering how can this be possible to make great brisket on a gas grill, well it can be done I tell you, and it tastes good.  I know low and slow is the motto when it comes to brisket, but just try this you will be surprised.

1 (3 lb.) beef brisket
Rub
1 Tbl. freshly ground black pepper
1 Tbl. Kosher salt
1 tsp. cayenne
2 tsp. cumin
2 tsp. paprika
1 Tbl. Ancho chili powder
Hickory wood chips or chips of your choice (you need quite a few as you will be changing the chips 3 times during cooking process.)  Remember each time they are changed you have to soak them before changing.

Mix rub together and rub all over the brisket on both sides, add brisket to plastic bag, tie and place in refrigerator overnight.  Remove beef from bag and place into a disposable foil pan.  Soak the wood chips in water for 30 minutes.  Heat gas grill on one side to low.  Place drained wood chips into a small disposable foil pan. Place wood chips in pan on to lit side of grill.  Place the brisket in its foil pan on the unlit side of grill.  Close the lid on gas grill for 2 hours (do not open). After 2 hours replace the wood chips with freshly soaked wood chips in pan.  Close lid and check in 1 more hour.  Replace the chips one more time.  Turn off grill and remove brisket, cover with foil and let rest about 30 minutes.  Slice into serving pieces.  Now that was easy, don't you think?

Whole Mediterranean Grilled Chicken - my husband loves this

1 (4 lb.) whole chicken
Marinade
1/4 cup olive oil
3 Tbl. balsamic vinegar
1 fresh lemon zested and juiced
1/4 cup fresh oregano, chopped
2 Tbl. fresh thyme, chopped
3 garlic cloves, minced
pinch of red pepper flakes
salt and freshly ground black pepper

Rinse chicken in cold water and remove giblets.  Pat inside and outside dry with paper towels.  Place the chicken on cutting board breast side down and with kitchen scissors cut along either side of backbone, removing the bone and discarding.  Turn chicken over breast side up and press down firmly to flatten chicken.  Place chicken in large ziplock type bag.  Into a bowl whisk the marinade ingredients together and pour over chicken in bag massaging marinade into all parts of chicken.  Seal bag and place bag into a baking dish in refrigerator overnight, occasionally massaging marinade into chicken in bag.  Preheat gas grill to medium high.  Remove chicken from bag and season with salt and pepper.  Grill breast side down covered for 15 minutes until chicken has a nice char.  Flip and grill for another 15 minutes.  Flip again and cook until chicken registers 160 degrees with a thermometer.  Let rest 10 minutes before cutting and serving on a platter.  I like to add thick cut lemon slices on platter and sprinkle chicken with crumbled feta cheese. Serve with grilled vegetables, grilled pita bread, a Greek salad and couscous.

Grilled Flank Steaks - these are great wrapped in warm flour tortillas with accompaniments such as fresh salsa, grilled bell peppers, grilled onions

2 lbs. flank steaks
1/4 cup fresh lime juice
6 garlic cloves, finely minced
4 tsp. chili powder
1 tsp. red pepper flakes
4 tsp. canola oil
salt and freshly ground black pepper

Into a bowl mix the lime juice, garlic, chili powder, red pepper flakes, and oil.  Season steaks with salt and pepper.  Spread the mixture over both sides of steaks and place into a baking dish.  Cover and refrigerate overnight turning occasionally.  Heat grill to medium.  Remove steaks from marinade and place on grill, cover, cooking about 9 minutes per side until meat reaches your desired doneness.  Remove steaks to cutting board, let rest about 10 minutes then slice thinly across the grain.  

Simple Grilled Swordfish with Salsa

4 nice sized swordfish steaks about 1-inch thick
olive oil
salt and freshly ground black pepper
Salsa
1 cup fresh pineapple, diced
1/2 cup fresh cantaloupe, peeled and diced
1/4 cup red onion, minced
1 avocado, peeled, pitted and diced
1 small jalapeno, minced
1 fresh lime, juiced
1/2 cup fresh cilantro, chopped
1 Tbl. fresh mint, chopped
salt

Salsa; into a bowl add ingredients mixing to combine.  Cover and refrigerate.  Swordfish; rinse in cold water and pat dry with paper towels.  Lightly rub with olive oil, season with salt and pepper. Rub grill with oil you have put onto paper towels.   Preheat gas grill to medium high.  Place the fish onto grill and cook fish on one side for about 4 minutes.  Flip fish, lower temperature and close lid cooking another 4 minutes or until fish is opaque and cooked through.  Remove to serving platter and garnish with salsa.

Grilled Lamb Kebabs

Marinade
3 Tbl. fresh parsley, chopped
2 Tbl. fresh marjoram, chopped
2 Tbl. extra virgin olive oil
2 tsp. fresh lemon juice
2 garlic cloves, chopped
salt and freshly ground black pepper
2 lbs. top round lamb cut into 2-inch cubes
salt and freshly ground black pepper
1 large red bell pepper, seeded and cut into 1-inch chunks
1 large green bell pepper, seeded and cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
lemon wedges, garnish

If using wooden skewers soak in cold water for 30 minutes.  Into a blender add the marinade ingredients and process to smooth.  Pat the lamb with paper towels and sprinkle with salt and pepper, tossing to combine.  Place the lamb into a 13x9 baking dish, add marinade tossing to coat lamb in marinade.  Cover and refrigerate overnight.  Preheat grill to medium high.  Place the cubed lamb onto wooden skewers with peppers and onions.  Place onto grill and cook to desired doneness turning the skewers every few minutes.  Remove to serving platter and garnish with lemon wedges.

Grilled Coffee Crusted Steaks

2 1/2 lbs. skirt steak
1 Tbl. olive oil
Rub
1/4 cup finely ground espresso coffee (do not use instant)
1/4 cup dark brown sugar
salt and freshly ground black pepper
1/8 tsp. cinnamon
1/8 tsp. ground ginger
1/8 tsp. Chinese five spice powder
pinch of cayenne powder

Heat grill to high.  Combine the rub into a bowl and mix to combine.  Remove steak from refrigerator and let rest for 15 minutes at room temperature.  Rub steak with oil and sprinkle on rub and rubbing into meat.  Grill the steak about 4 minutes per side.  Transfer to cutting board to rest for 10 minutes before slicing thinly onto an angle.  Serve with grilled potatoes.

Grilled Spareribs

1 rack of spareribs
Sauce
1 bottle chili sauce
1/4 cup cider vinegar
2 Tbl. Worcestershire sauce
1 Tbl. grainy mustard
1 Tbl. honey
salt and freshly ground black pepper
2 garlic cloves

Preheat oven to 250 degrees.  Place the ribs onto a large baking pan and cook about 1 hour.  Sauce; into a large saucepan add a drizzle of oil along with garlic cooking and stirring to soften, add remaining ingredients and bring to a boil.  Reduce heat and simmer for about 20 minutes.  Heat grill to medium high.  Add ribs to grill and cook about 15 minutes.  Divide sauce and brush ribs with half of the sauce and continue grilling about 12 more minutes basting occasionally.  Remove ribs to serving platter and serve with reserved sauce.

Chicken Kabobs

5 boneless, skinless chicken breasts, cut into 2-inch cubes
Marinade
3 garlic cloves, minced
3/4 cup beer
1/3 cup honey
1 tsp. red pepper flakes
1 tsp. Dijon
1/4 cup Tamari
1 Tbl. canola oil
Fresh cilantro, chopped (garnish)
wooden skewers, soaked in cold water about 30 minutes

Into a large bowl add the marinade ingredients and whisk to combine.  Add the chicken, tossing to combine.  Cover and refrigerate up to 24 hours, tossing occasionally.  Heat grill.  Pour reserved marinade into saucepan and heat on grill.  Thread chicken pieces onto skewers (reserve marinade) and place skewers onto grill turning and basting to remaining marinade.  Grill until chicken is cooked and slightly charred.  Discard any remaining marinade.  Place kabobs onto serving platter and garnish with cilantro.

Grilled Rib-Eye Steaks

4 (1-inch) thick boneless rib-eye steaks
Marinade
1/2 cup balsamic vinegar
6 Tbl. olive oil
1/2 cup Vidalia or Walla Walla sweet onion, chopped
1 Tbl. fresh thyme, chopped
salt and freshly ground black pepper
Fresh parsley sprigs, garnish

Marinade; into a bowl whisk the vinegar and olive oil to combine, add onion, thyme, salt and pepper.  Place the steaks into a 13 x 9 baking dish and pour over marinade massaging into steaks.  Cover and refrigerate about 1 hour, turning occasionally.  Heat grill to medium high.  Remove steaks from marinade and shake off onion bits.  Place steaks onto grill and cook to desired doneness, flipping only once.  Remove steaks from grill and place on cutting board tenting with foil for about 10 minutes.  Place onto serving platter and garnish with fresh parsley.  Or you can slice steaks into thin slices.

One of My Favorites - Barbecued Chicken

8 boneless, skinless chicken breasts
Sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup brown sugar, packed
3 Tbl. molasses
1 Tbl. Worcestershire sauce
3 Tbl. yellow mustard
1 tsp. garlic powder
1 tsp. onion powder
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)

Preheat grill to medium high.  Into a bowl whisk the ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, salt and pepper with 1/4 cup water.  Reserve some for later use.  Place chicken into a ziplock type bag and add remaining sauce to bag with chicken turning bag to coat.  Place in refrigerator overnight. Preheat grill to medium high. Remove chicken from marinade.  Place chicken on grill and cook on one side for abut 12 minutes, flip and continue cooking basting with remaining sauce.  When cooked through remove to serving platter and garnish with parsley.

Cornbread Muffins - I must say darlin, I do love cornbread with my barbecue, must be a southern thing and I'm not even southern.  Although I did live in the Great State of Texas for 10 years, as well as Louisiana for a short time.

1 1/2 cups all purpose flour
1 cup cornmeal, plus extra
1/2 cup sugar
1 Tbl. baking powder
pinch of salt
1 stick butter, melted
1 cup whole milk
2 eggs, lightly beaten
1/4 cup honey
2 Tbl. canola oil
2 Tbl. sour cream
Tabasco, now you don't have to add this, but I do as I love a good.... splash of Tabasco in my corn muffins

Preheat oven to 400 degrees.  Spray a 12 cup muffins pan with non stick spray or line with muffins liners.  Into a large bowl add flour, cornmeal, sugar, baking powder and salt, whisking to combine.  Into a bowl add the melted butter, milk, honey, oil, sour cream and eggs whisking to combine.  Add Tabasco if desired and whisk the wet mixture into the dry mixture to just combine, don't over mix.  Fill each muffin cup 3/4 full of batter and bake for about 15 to 20 minutes.  Do not over bake, don't want dry corn muffins.  Allow to cool in pan 10 minutes before turning out.  Note; I occasionally add chopped scallions including the green part to the muffins, along with some thawed frozen corn and grated Cheddar cheese.

Comfy Macaroni and Cheese - always a hit and always good with barbecue

1 (16 oz.) package large elbow macaroni
4 1/2 cups extra sharp Cheddar cheese, shredded
3 Tbl. all purpose flour
2 tsp. dry mustard
salt and freshly ground black pepper
Tabasco, because I love it
1 cup sour cream
2 eggs, lightly beaten
1 1/2 cups half and half
1 1/2 cups heavy whipping cream
1 tsp. Worcestershire sauce
1/3 cup sweet white onion, grated
butter

Preheat oven to 350 degrees.  Into a large saucepan of boiling salted water add pasta and cook about 4 minutes, drain well and place into a large baking dish.  Stir in 2 1/2 cups shredded cheese.  Into a large mixing bowl add flour, mustard, salt, pepper, Tabasco.  Add sour cream and eggs and whisk to smooth, whisk in half an half, heavy cream, onions and Worcestershire sauce.  Pour egg mixture over pasta and stir to combine.  Sprinkle on remaining cheese and bake about 45 minutes.  Remove and let rest about 10 minutes before serving.

Mediterranean Grilled Potatoes

2 lbs. mixed potatoes, peeled and cut into 2-inch cubes
3 Tbl. olive oil
1 large lemon, zested and juiced
3 to 4 garlic cloves, chopped
2 tsp. fresh oregano, chopped
salt and freshly ground black pepper

Into a bowl add potatoes along with olive oil, lemon zest, juice, garlic, oregano, salt and pepper, tossing to combine.  With a large piece of heavy duty foil add potatoes to foil wrap loosely, sealing foil well.  Preheat grill to medium high and place potatoes onto grill cooking for about 30 minutes.  Unwrap foil and check doneness with a sharp paring knife.

Buttermilk Herb Summer Salad

Dressing
2 Tbl. white wine vinegar
3 garlic cloves, mashed into paste
1 1/4 cups plain Greek yogurt
1/2 cup buttermilk (not light)
2 Tbl. fresh chives, minced
2 Tbl. fresh parsley, minced
1 Tbl. fresh tarragon, minced
1 tsp. fresh dill, minced
1 Tbl. fresh thyme, minced
1 1/2 tsp. Dijon
1/4 small yellow onion, grated
1 head red leaf lettuce, torn into pieces
1 head romaine lettuce, torn into pieces
1 pint grape tomatoes, halved
1 small red onion, slivered
1 small English cucumber, thinly sliced
Croutons
1 French baguette, cut into 1-inch pieces
1/4 cup olive oil, possibly more
salt and freshly ground black pepper
garlic powder

Preheat oven to 400 degrees.  Into a large bowl add baguette pieces, oil, salt, pepper and garlic powder tossing to combine.  Pour onto a baking sheet and bake about 10 to 12 minutes, watch carefully so they don't burn.  Into a large bowl stir vinegar and garlic paste and let sit 5 minutes.  Whisk in yogurt, buttermilk, herbs, mustard, grated onion, salt and pepper.  Onto a large serving platter add lettuces, with tomatoes, cucumber and red onion.  Pour over dressing and top with croutons.

Summertime Tomato and Cucumber Salad with Pickled Onions

1 medium red onion, thinly sliced into rounds
2 tsp. coriander seeds
2 tsp. mustard seeds
1 tsp. cumin seeds
1 cup cider vinegar
1 Tbl. sugar
salt and freshly ground black pepper
3 large ruby red tomatoes, sliced 1/2-inch thick (I like big boy tomatoes)
1 large English cucumber, thinly sliced into rounds
1/3 cup fresh cilantro, chopped
Olive oil

Place onion into a glass bowl.  Into a large saucepan over medium heat add coriander and mustard seeds stirring occasionally until seeds begin to pop about 1 minute.  Add cumin seeds and cook about 10 seconds.  Add vinegar, sugar, 1 Tbl. salt, freshly ground black pepper and 1 cup cold water. Simmer, stirring occasionally until sugar and salt are dissolved about 2 minutes.  Pour vinegar mixture over onion and let stand room temperature.  Cover and refrigerate overnight.  Drain and reserve 1/4 cup of liquid.  Arrange sliced tomatoes, cucumber rounds and marinated onions onto a serving platter.  Drizzle with olive oil and reserved liquid. Sprinkle on fresh cilantro.

Quick and Delicious Asian Slaw

1 head of Napa cabbage
1 large carrot peeled, grated
1/4 cup pickled ginger, chopped
3 Tbl. seasoned rice wine vinegar
3 Tbl. toasted sesame oil
salt and freshly ground black pepper
1 tsp. black sesame seeds

Rinse cabbage in cold water well to remove any dirt.  Shred cabbage and place into a large bowl.  Add grated carrot and pickled ginger.  Into a jar with lid add vinegar, sesame oil, salt, pepper and sesame seeds, shaking well to combine.  Pour over cabbage mixture and toss to combine.

Lemon Aioli - great served on grilled fish or chicken and I love to dip hot crispy fresh fries into it

2 large garlic cloves, rough chop
salt and freshly ground black pepper
2 large egg yolks
1 tsp. Dijon
1 Tbl. fresh lemon zest
1 Tbl. fresh lemon juice
1/2 cup canola oil
1/2 cup olive oil

Place garlic onto cutting board and sprinkle with a touch of salt.  With the flat side of a chef's knife press firmly into the garlic and crush into a fine paste.  Place the egg yolks, mustard, zest and juice along with garlic paste into a food processor.  Process to smooth and light about 15 seconds.  With machine running slowly feed the oils through the tube until mixture starts to emulsify and thicken, about 1 to 2 minutes.  Taste and season with salt and pepper.

Tangy Red Slaw

1 medium head red cabbage
1 medium red onion, thinly sliced
1 medium red bell pepper, seeded and sliced into thin strips
Vinaigrette
1/3 cup cider vinegar
3 Tbl. honey
1 Tbl. Dijon
1/2 tsp. caraway seeds
salt and freshly ground black pepper
1/3 cup olive oil

Shred cabbage and place into a bowl.  Add sliced red onion and sliced bell pepper.  Into a jar with lid add vinaigrette ingredients shake well to combine, taste and adjust flavorings.  Pour over cabbage mixture tossing to combine.  Cover and refrigerate 30 minutes before serving.  Taste and adjust flavorings.

Really Good Macaroni Salad

12 oz. penne pasta or short past of your choice
7 pieces of thick cut bacon, sliced
2 cups fresh corn kernels
1 bunch scallions, thinly sliced on diagonal including green part
1 large red bell pepper, seeded and minced
1/2 cup fresh basil, rough chopped
salt and freshly ground black pepper
Buttermilk dressing
1 cup full fat buttermilk
1/2 cup mayonnaise
2 tsp. fresh lemon juice
1/4 tsp. mustard powder
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped
2 tsp. fresh chives, chopped
1/2 tsp. fresh dill, chopped

Into a large pot of boiling salted water add pasta and cook al dente.  Just before pasta is cooked toss in corn for just 1 minute.  Drain pasta/corn, refresh with cold water, drain well again and if need pat dry with paper towels.  Cook bacon in a saute pan until brown and crisp.  Remove to paper towels.  Dressing; add ingredients to a bowl and whisk to combine, taste and adjust flavorings.  Into a large bowl add the drained pasta/corn along with remaining ingredients.  Pour over the amount of dressing you like and toss to combine.  Taste and adjust flavorings.  Cover and refrigerate at least 1 hour.

Watermelon and Feta Salad

Dressing
2 Tbl. fish sauce
1 1/2 Tbl. fresh lime juice
2 tsp. honey
3 shallots, (1 chopped, 2 julienned)
1 garlic loves, minced
1 red Thai chili, stemmed
2 Tbl. canola oil
1 small seedless watermelon, cut into 1-inch pieces
1/2 cup feta cheese, crumbled
2 ruby red summer tomatoes, cored and quartered
1 jalapeno, stemmed and very thinly sliced
salt and freshly ground black pepper
1/4 fresh basil leaves, torn
3 scallions, thinly sliced on diagonal

Into a blender add the fish sauce, lime juice, honey, chopped shallot, garlic and chili blending to smooth.  With motor running slow drizzle in oil to combine.  Toss dressing with watermelon, feta, tomatoes, jalapeno, salt and pepper on a large bowl.  Pour onto a large serving platter and garnish with shallots, basil and scallions.

Grandmas Old Fashioned Potato Salad - have I mentioned before that my grandma Villa was a fantastic cook?  Yes, I believe I have mentioned this a few times, but she was, as was my mom.

2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 celery stalks, minced
1 small red onion, minced
1/4 cup fresh parsley, chopped
4 hard boiled eggs, chopped and finely mashed with fork
1/3 cup bread and butter pickles, finely chopped
Dressing
1/2 cup mayonnaise, or more to your liking
1 Tbl. vinegar, plus more for drizzling over cooked potatoes
1/4 cup sour cream
1 Tbl. yellow mustard
salt and freshly ground black pepper

Into a large pot of boiling salted water add potatoes and cook to tender about 12 to 15 minutes.  Drain well and pat dry with paper towels. Add potatoes to large bowl and drizzle with about 1 Tbl. of vinegar, toss.  Add celery, parsley, onions and pickles. Into a bowl add the mashed eggs along with mayonnaise, vinegar, sour cream, mustard, salt and pepper, whisking to combine, taste and adjust flavorings  Pour dressing over potatoes and gently mix to combine.  Cover and refrigerate a couple of hours.  Remove to serve, taste and adjust flavorings. 

Summer Green Bean and Peach Salad

2 lbs. Haricots verts, trimmed
1 small red onion, thinly julienned
2 ears fresh corn, sliced from cob
1 lb. ripe, yet firm peaches, sliced
Dressing
1/2 cup olive oil
1/2 tsp. fresh ginger, grated
1 garlic cloves, finely minced
2 Tbl. fresh lemon juice
salt and freshly ground black pepper

Into a pot of boiling salted water add beans and cook to crisp tender, about 3  minutes.  Remove to a ice bath to chill.  Drain well and pat dry with paper towels.  Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Place beans onto serving platter, scatter on peaches, corn and onions.  Drizzle over dressing.

Classic Barbecue Beans

1 package thick cut bacon, chopped
1 large onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 Tbl. Worcestershire sauce
1 cup ketchup
2 Tbl. apple cider vinegar
1 cup barbecue sauce (homemade or your favorite brand)
1/2 cup dark brown sugar
1/4 cup molasses
2 tsp. slap ya mama seasoning (or something similar)
2 Tbl. yellow mustard
salt and freshly ground black pepper
2 (28 oz.) cans Bush's Vegetarian Baked Beans
1 (16 oz.) can pinto beans, drained and rinsed
1 large can kidney beans, drained and rinsed
2 (15 oz.) cans pork and beans, slightly drained
1 can butter beans, drained and rinsed

Preheat oven to 350 degrees.  Into a large Dutch oven add bacon and cook to brown and crisp, remove to paper towels.  Remove most of bacon fat and add onions, bell peppers and cook to soften, add garlic and cook for a few more minutes.  Add ketchup, Worcestershire sauce, vinegar, barbecue sauce, sugar, mustard, salt and pepper mixing to combine, taste and adjust flavorings.  Stir cooked bacon and beans into pot, mixing to combine.  Place lid onto Dutch oven and bake for about 2 hours.  You can also make these in a crock pot.  Note; you can also start from scratch with raw beans, follow package instructions for beans.  If you want to and have any pulled pork you can add to these beans too for a delicious addition.  My mom used to make a similar bean dish and she added cooked/drained ground beef to hers.  

Creamy Corn Casserole - I am making myself hungry right now

4 slices thick cut bacon, finely chopped
4 garlic cloves, minced
1/2 cup all purpose flour
3 cups whole milk
4 oz. cream cheese, cubed and softened
2 oz. Velveeta cheese, cubed (I know, but it's so good)
2 cups extra sharp Cheddar cheese, grated
1 tsp paprika
3 lbs. fresh corn kernels
Tabasco, to taste
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)

Preheat oven to 375 degrees.  Into a Dutch oven over medium add bacon and cook to brown, add garlic and cook stirring about 1 minute.  Remove most of the bacon fat and add 2 Tbl. butter, cuz heaven knows we need more fat and flavor in this casserole!  Add garlic can cook about 1 minute.  Whisk in the flour to make a roux and cook whisking about 1 minute. Whisk in milk and bring to boil stirring constantly to thicken about 2 minutes.  Reduce heat, add cream cheese, Velveeta, cheddar and paprika, and Tabasco cooking and stirring to smooth.  Remove from heat and stir in corn, taste and season with salt and pepper.   Pour mixture into a 13x9 baking dish and bake about 40 minutes.  Remove and sprinkle on parsley.

Kahlua Fudge Sauce - an old stand by of mine and so delicious on ice cream or pound cake with fresh raspberries or on coffee flavored ice cream

1/2 cup unsweetened cocoa powder
1/2 cup dark brown sugar, packed
1/2 cup heavy whipping cream
1/4 cup unsalted butter
3 Tbl. Kahlua

In a heavy saucepan combine ingredients and mix well.  Heat to boiling over medium high, stirring constantly.  Boil 1 minute stirring.  Remove from heat and if not using immediately cool and refrigerate.  Reheat before serving.  

Summer Key Lime Pie in Mason Jars - ahhhh, how cute

4 small glass mason jars with lids
1 package graham crackers
2 Tbl. butter, soft
1 (8 oz.) package cream cheese, soft
1/2 can condensed milk
1/2 cup plain Greek yogurt
Key lime juice to taste, I like it tart, if you can't find Key limes, use regular limes
Whipped Cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
2 cups heavy whipping cream
Fresh lime slices (garnish)

Note; if you don't want to purchase mason jars, you can use large wine glasses or whatever you have.  Place graham crackers into a ziplock bag or in your food processor and crush.   Add butter and mix.  Into a a bowl of electric mixer add cream cheese, condensed milk, yogurt and lime juice mixing for about 5 minutes to combine.  If desired you can add a touch of green food coloring, just a touch though.  Place mixture into refrigerator for about 15 minutes.  Whipped cream; into a clean bowl of electric mixer add whipping cream, 1/4 cup powdered sugar and vanilla, beating to almost stiff peaks.  Place about 1/3 of crushed graham into bottom of jar, add about 2/3 cup of filling into each jar and sprinkle on some more grahams.  Top with whipped cream, garnish with a lime.  Now isn't that just too cute?

Old Fashioned Strawberry Ice Box Cake

2 lbs. fresh strawberries, rinsed in cold water, patted dry with paper towels and thinly sliced
1 box graham crackers - make sure they are fresh
3 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 large firm yet ripe banana, peeled and thinly sliced
2 tsp. pure vanilla extract 
pinch of salt

Into a bowl of electric mixer beat heavy whipping cream with powdered sugar, vanilla and salt to almost stiff peaks.  Into a 13x9 baking dish spread a thin layer of the whipped cream mixture.  Layer 5 graham crackers across the center of pan and 2 more breaking as needed to fit.  Spread another thick layer this time of the whipping cream mixture over grahams and top with layer of sliced strawberries. Place more graham crackers on top of sliced strawberries, more heavy whipping cream mixture and layer of bananas.  Repeat graham, strawberry, cream layer 1 more time so you have a total of 3 times.  Refrigerate overnight covered.  Before serving top with more fresh berries and cut into serving pieces.

Strawberry Panna Cotta - love this

1 lb. fresh strawberries
1/2 cup whole milk
1 envelope unflavored gelatin powder (about 1 1/2 tsp.)
pinch of salt
1/3 cup sugar
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream
6 whole strawberries, sliced in fan style or use whole (garnish)

Note; you will need a kitchen instant read thermometer for this.  Into a colander, rinse berries in cold water and remove stems.  Place onto paper towels or clean kitchen towel to absorb any excess moisture.  Place berries into a blender or food processor and puree to smooth.  Pour into a fine mesh sieve pressing over a bowl to remove any seeds.  Onto a baking dish place 6 (4 oz.) ramekins.  Into a large saucepan add milk and sprinkle gelatin evenly over surface and let stand 10 minutes.  Add the salt, sugar and pureed berries to gelatin mixture.  Heat over high heat, stirring constantly until mixture reaches 135 degrees, or about 2 minutes.  Add vanilla and whipping cream stirring constantly.  Transfer mixture to a medium bowl set over ice. Stir frequently until mixture cools to 50 degrees.  Strain mixture into a large measuring bowl and pour evenly into ramekins.  Cover the baking sheet with plastic wrap, making sure you don't disturb the surface of the cream.  Refrigerate at least 4 hours.  To serve; either unmold and turn onto dessert plates (looks the nicest) or you can serve from ramekins.  To unmold easy; gently dip each ramekin into hot water for just a second, remove and place dessert plate over ramekin, turn over and it should release perfectly.  Serve immediately.  Note; you can garnish with a whole fanned strawberry on each dessert.

Cherry Ice Cream - easy and quick

3 cups cold heavy whipping cream
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
1 cup graham cracker crumbs
1 cup cherry pie filling (good quality)

Into a bowl of electric mixer beat whipping cream to almost stiff peaks.  Fold in sweetened condensed milk and vanilla, then fold in graham cracker crumbs.  Transfer half of the mixture to a 10x5 loaf pan.  Dollop 1/2 cup of pie filling over top and swirl with a butter knife.  Add remaining cream mixture and swirl in remaining 1/2 cup pie filling. Freeze to firm about 8 hours.  Cover loosely with plastic wrap after 4 hours.  

Easy No Bake Peach Dessert

1 1/2 cups graham cracker crumbs
6 Tbl. butter, melted
pinch of cinnamon
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 (21 oz.) can peach pie filling (good quality)

Into a bowl combine graham crumbs and cinnamon.  Add melted butter mixing with fork.  Set aside 2 Tbl. of crumbs for topping.  Press crumbs into a 9x9 baking pan.  Filling; into a bowl of electric mixer add cream cheese and 1/2 cup sugar, mixing to smooth.  Into another clean bowl add whipped cream, powdered sugar and vanilla beating to almost stiff peaks.  Incorporate the whipped cream mixture into the cream cheese mixture mixing by hand to combine.  Spread about 1/2 of the whipped cream/cream cheese mixture evenly over crust.  Spread peach pie filling over and top pie with the remaining whipped cream/cream cheese mixture.  Sprinkle top with reserved graham crumbs.  Cover and refrigerate overnight.

Bon Appetit

"I shall come into Your house with burnt offerings; I shall pay You my vows" - Psalm 66:13

"Samuel took a suckling lamb and offered it for a whole burnt offering to the Lord; and Samuel cried to the Lord for Israel and the LORD answered him." - 1 Samuel 7:9

When the days of feasting had completed their cycle, Job would send and consecrate them, rising up early in the morning and offering burnt offerings according to the number of them all; for Job said, "Perhaps my sons have sinned and cursed God in their hearts. 

Thus Job did continually.” - Job 1:5

“So the next day they rose early and offered burnt offerings, and brought peace offerings; and the people sat down to eat and to drink, and rose up to play.” - Exodus 32:6

“Samuel said, "Has the LORD as much delight in burnt offerings and sacrifices As in obeying the voice of the LORD? Behold, to obey is better than sacrifice, And to heed than the fat of rams.” - 1 Samuel 15:22

“Sacrifice and meal offering You have not desired; My ears You have opened; Burnt offering and sin offering You have not required.” - Psalm 40:6