Posts Tagged ‘white wine vinegar’

Garlic-Mustard Grilled Beef Skewers

July 17, 2010

When I spent $20 on beef tenderloin meat that would not be rubbed and roasted, but chopped and grilled on a skewer – I did have the same reaction as my butcher. “Don’t you want a cheaper meet for a kabob?” Well, I was curious if it made a difference and, well, the recipe called for it so I wanted to do as told. Yes, it makes a difference.

The marinade also gives it an amazing flavor and color. The soy and paprika give the meat a “wow” color and the honey gives it a glistening glaze. The mustard isn’t overpowering, which surprised me, but gives it a great tang.

These need to marinate for at least 4 hours so I would do this one on a Saturday or Sunday night. I made this with some couscous and it was amazing. This was also the first time I made skewers with my new metal skewers. I highly recommend them. Gone are the days of soaking wooden skewers in water for 30 minutes before using and still having them burn at bit on the grill. With the metal ones, just make sure to put some oil on them before threading the meat so it doesn’t stick.

Thanks to Bobby Flay for this one!

Bon appetit!

GARLIC-MUSTARD GRILLED BEEF SKEWERS
Serves 6

Garlic-mustard glaze
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Grilled beef skewers
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes, or metal skewers

For garlic-mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

For grilled beef skewers:
Heat your grill to high.

Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.

Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.

Place the skewers on a platter and serve hot or at room temperature.

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Marinated Chicken Thighs with Sweet Potato

June 24, 2010

My husband isn’t too big on chicken thighs – every once in a while he is in the mood, but always feels like they are a bit greasy (which is, of course why I love them!). But, I had never tried grilling them, and wondered if the outcome would be different than an oven or a pan.

The skin gets crispier on the grill (with less grease, since it drips into the grill) and the meat is incredibly moist. My husband loved them.

So while chicken thighs cooked in the house will remain limited, I will certainly be learning more chicken thigh recipes on the grill.

This recipe is from Cooking Light and is considered an “Australian Beach Recipe.” The five-spice (a Chinese spice) gives its unique flavor and the mirin and ginger continue to emphasize the Asian flavors. However, the chicken itself has a unique flavor, unlike most Asian chicken I have made. Don’t miss out on the side dish either – it goes perfectly with the chicken. It is the perfect summer meal.

MARINATED CHICKEN THIGHS WITH SWEET POTATO
6 Servings

3 tablespoons less-sodium soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon mirin
1/4 teaspoon five-spice powder
2 garlic cloves, sliced
2 tablespoons canola oil, divided
12 skin-on, bone-in chicken thighs
3 small sweet potatoes (about 7 ounces each)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 medium yellow onion, vertically sliced
1 cup red bell pepper strips
1 cup yellow bell pepper strips
3 tablespoons tomato sauce
1 teaspoon white wine vinegar
3 tablespoons thinly sliced green onions

Combine first 6 ingredients in a large zip-top plastic bag. Add 1 1/2 teaspoons oil and chicken; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Preheat grill to medium-high heat.

Cut potatoes in half lengthwise; cut each potato piece in half crosswise. Add potato wedges to a large pot of boiling water; reduce heat, and simmer 5 minutes. Drain. Combine potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt.

Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Arrange on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Remove from grill; keep warm. (Discard skin before serving.) Arrange potato on grill rack; grill 4 minutes on each side or until done.

Heat remaining 1 tablespoon oil in a large skillet over high heat. Add yellow onion; stir-fry 1 minute. Add bell peppers; stir-fry 2 minutes. Add tomato sauce and vinegar; cook 1 minute, stirring constantly. Serve bell pepper mixture with chicken and potatoes. Top with green onions.

Inside-Out Chicken Cordon Bleu

September 22, 2009

Inside Out ChickenOne of the things that is so much fun about cooking is taking a concept and making it your own. I saw this recipe in the Food Network Magazine and it looked fantastic – but I had a few ideas.

What could be better than ham? Pancetta, of course. And what could be better than fig jam? The unique spruce tip jam we brought back from a recent trip to Alaska.

So, when I made this recipe it had a few substitutions…so you could certainly make some of your own. One thing I wouldn’t substitute, though, is the salad – the dressing has a great sweet tang and is the perfect complement to the dish.

INSIDE OUT CHICKEN CORDON BLEU
4 Servings

3 tablespoons fig jam (or any earthy jam you like)
1/2 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 6-ounce skinless, boneless chicken breasts
1 cup shredded gruyere cheese (about 3 ounces)
8 thin slices black forest ham (or pancetta)
5 tablespoons extra-virgin olive oil
1 shallot, minced
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar
2 cups baby greens

Mix the jam, thyme, and salt and pepper to taste in a bowl. Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.

Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.

Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.

Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.


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