Roasted Garlic Parmesan Corn on the Cob

August 8, 2014 by

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August seems like it is going to slip away a little too quickly.  I love fall, but I love the flavor of summer too.  And nothing tastes like summer like fresh corn on the cob.  I wanted to try a new take on it but didn’t want to overpower the corn either.  This was just the right amount of toppings.  While grilling corn is my favorite, I think roasting it in the oven is just as good.  Boiling corn just doesn’t give the same flavor.
I always keep roasted garlic paste in the freezer, and after trying this I think you will too!

ROASTED GARLIC PARMESAN CORN ON THE COB

2 T roasted garlic paste
2 T olive oil
2 tsp Italian seasoning (or chopped fresh oregano)
1/4 cup grated Parmesan cheese
4 ears corn on the cob
salt and pepper, to taste

Combine the garlic, olive oil, and herbs together until smooth.
Brush mixture on the corn.
Place the corn on a small baking sheet.  Sprinkle the cheese over the top of the corn.
Roast at 425 degrees for about 15 minutes.  Sprinkle with salt and pepper.

Filed Under: Grilling / Smoking, Side Dishes

Honey Glazed Pork Riblets

July 24, 2014 by

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I realized that while my hubby loves to BBQ, it really involves him building a fire, and me prepping everything to go on said fire.  So this weekend I thought I’d make something a bit easy for “him” and baked some ribs in the oven (to be finished on the grill of course).  I wanted to try something different besides the normal bbq sauce laden ribs, and honey just sounded like a good idea.  A few spices of course to balance the sweetness.  You can finish them in the oven, but on the grill will give you a better crisp char.  The honey caramelizes quickly so it only takes a few minutes if your grill is hot.  Don’t be afraid to adjust the spices according to your families preference.  The sauce was just enough, if you’d like extra sauce double the glaze recipe.

HONEY GLAZED PORK RIBLETS

2-3 lbs Pork Riblets (or ribs would work as well)

Glaze:
1/2 cup honey
2 T brown sugar
3 T lemon juice
2 tsp worcestershire
2 tsp smoked paprika
1/2 tsp chili powder (more or less depending how spicy you like)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper

Line a large cookie sheet with foil, spray with nonstick spray.  Put ribs in a single layer on tray.
Whisk all glaze ingredients together until combined well.  Set aside half of the glaze for later.
Brush both sides of the ribs with glaze.  Bake at 350 degrees for 1 hour or until meat is well done and tender.
Let cool briefly, then finish on a grill, brushing with remaining glaze.
(Or turn oven up to 400 degrees, brush with remaining glaze, and cook for about 15 minutes, turning once.)

Filed Under: Grilling / Smoking, Pork

Smoked Ham (or Heaven)

March 26, 2013 by

smoked ham

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I know not everyone owns a smoker, so I have to say I’m sorry.
I’m sorry for showing you these pictures.
I’m sorry if you start to drool on your computer desk or laptop.
I’m sorry if your stomach starts grumbling.
Sorry.

I have made my glazed ham for many, many years.  I still think it’s a great recipe.  But then I got the idea to try smoking a ham.  Goodbye glazed ham.
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This ham was so unbelievably moist and flavorful, I almost didn’t believe it.
While I used a pre-cured ham that probably has been “smoked”, the “smoked” flavor that comes from a package is nothing, I repeat, NOTHING compared to what this is.  Since we’re using a pre-cooked ham, you don’t have to worry so much about curing it and all that’s involved in that.  We’re just heating it up, and infusing some amazing flavor while at it!
You can use either an uncut ham or spiral sliced.  I used an uncut here.
If you can only find a “ready to cook” ham, that’s fine, just be sure you get the temperature up to 160 before it’s done.
If you want more of a BBQ flavored ham, just rub with a spice rub like this one on it with some mustard and brush with BBQ sauce the last half hour.
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SMOKED HAM
Ham (I would keep it around 6-10 lbs, and you want a bone-in spiral sliced or unsliced, ready to heat ham)
Rub, I used 1 cup brown sugar
Glaze, I used this one 
1/4 cup honey

If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
If using an uncut ham, trim fat to under 1/4″ and brush with glaze, then press brown sugar into ham.
Mix the honey with 1/4 cup of the glaze and set aside.
Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour.  If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.
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PS In the smoker pictures you’ll see some homemade canadian bacon smoking, which I did at the same time.  I promise to share the recipe soon!

Filed Under: Grilling / Smoking, Holiday Recipes, Pork

DIY Canadian Bacon

January 23, 2013 by

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I have this obsession.  It can get a little out of hand at times.
If you can buy it, odds are I’ve thought “can I make that?”  Doesn’t really matter what it is… I’ve thought that. 🙂
One of my favorite cookbooks is Charcuterie: The Craft of Salting, Smoking, and Curing.  I read it like some people read a magazine.
I have gone so far as to buy a meat grinder and have made my own sausages.
Anyways, I usually buy Canadian Bacon from our butcher, Butcher Boys.  (Who are so cool they don’t even have a website.) 🙂
They make it there and it’s amazing.  If you’ve only had the fake canadian bacon (you know, those round slices of compressed “meat”), you don’t know what you’re missing.
But one day I came across a recipe in Charcuterie for none other than Canadian Bacon and it was like a light bulb went off in my head.  How have I not thought to make it myself before?!
I used the technique in Charcuterie but made my own brine recipe.  It turned out absolutely amazing and I will never buy it again!
EDIT: I’ve added a printable recipe card using Tenderquick instead of pink salt.  It is more readily available and reliable.  Pink salt can be very dangerous if used in incorrect amounts and when purchasing online it is not always clear what you’re buying and how to properly use it.  Tenderquick is pretty straight forward, you use 1 Tablespoon per pound of meat.

DIY CANADIAN BACON

4 lbs boneless pork loin

For the brine:
1 gallon(16 cups) water
5 garlic cloves, smashed
3 bay leaves
1 1/2 cups brown sugar
1 1/2 cups kosher salt
8 tsp pink salt (or another curing salt- I get it from my butcher)
4 sprigs fresh thyme (or 2 tsp dried)
2 tsp peppercorns

Place all the brine ingredients in a large pot and bring to a boil, stirring to dissolve the salt and sugar.
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Refrigerate until cold, then place the pork loin in a large container and add brine to cover.  Weigh pork down with a plate if needed to keep it submerged.
Refrigerate for 48 hours.
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Remove loin from brine and place on a rack over a tray and chill, uncovered for 12 to 24 hours.
(This will develop the pellicle, the tacky surface that allows the smoke to adhere.)
Hot smoke the pork to 160 degrees, which should take 2-3 hours.*
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(the canadian bacon is on the right, I smoked a ham with it.)
Cool before wrapping.  Refrigerate up to 10 days.
Easier to slice after fully cooled as well.

I sliced mine thinly and wrapped in packages of 4 oz in butcher paper and froze.

*Oven directions: Instead of smoking it, bake at 200 degrees until meat is 160 degrees.  I haven’t tested this, but it will definitely be missing the smoke flavor, which really does add alot to this.

 

Filed Under: DIY / How to..., Grilling / Smoking

Grilled Lemon Chicken

July 16, 2012 by

I definitely have a citrus addiction.  If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option.  (usually) 🙂
I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here.  It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction.   The lemon juice makes it so fresh and light, perfect for summer dinners.  Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat.  I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
And if you’ve never tried grilling lemons before, they are SO good.  It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.

GRILLED LEMON CHICKEN

1 1/2 lbs boneless, skinless chicken breast*
1/4 cup olive oil
1/4 cup lemon juice
zest of 2 lemons
1 tsp salt
1/2 tsp pepper
3 garlic cloves, minced

*You can leave the chicken breasts whole, or butterfly them.  It does make it easier to cook them, since it will be about the same thickness all the way through now.
Combine everything but chicken in a bowl, whisk to combine.
Add chicken and toss to coat on all sides.
Cover and refrigerate for at least 4 hours up to overnight.
Remove chicken from marinade and cook on a grill or grill pan over medium high heat.  Grill with halved lemons.
Serve with grilled lemons to be squeezed over chicken.

Filed Under: Chicken / Turkey, Grilling / Smoking

Pineapple Teriyaki Burgers

August 15, 2011 by
It seems summer is going to be gone if I blink, so we’re trying to fit in as many BBQ dinners as possible.  When I was a teenager I remember making my Dad pineapple burgers with ham.  I remembered them the other day and thought they could use a re-appearance with some added touches.
These are our all-time favorites now and whenever we grill now it seems these make it on!
And adding the pinapple scraps to the grills gives such an amazing flavor.  The moisture in them makes this great pineapple flavored smoke.
If you aren’t able to grill, you could also use an indoor grill pan or skillet, and I bet they would still be pretty amazing.  Happy Summer! (Or what’s left of it anyways)  : )
PINEAPPLE TERIYAKI BURGERS
Burger mixture:
1 lb ground beef
2 T terriyaki sauce
3 T finely diced onion
3 cloves garlic, minced
2 tsp ground ginger
1 tsp salt
1/2 tsp pepper
To serve:
red onion, sliced and grilled
fresh pineapple, sliced and grilled (Save aside the skin of the pinapple)
Ham, sliced medium thick and grilled
Lettuce
condiments of choice (We like adding fresh chopped cilantro to mayo on these)
Gently mix the burger ingredients together and form into 4 patties.
When coals are hot, add the skin from the pineapple to the coals.
Grill the burgers, red onion, pineapple, ham, and buns on the hot grill.
Filed Under: Beef, Grilling / Smoking

Foil Dinners

August 4, 2011 by
 
Some of you know exactly what I’m talking about when I say “foil dinner”… and the rest of you will scratch your head.
These were a camping staple for my family, and the other night we decided to cook some in the grill for fun.  (Camping isn’t in our near future, especially with an autistic child).
They are really fun to make with kids, let everyone make their own and decide what to put it.
I’m giving you the non-gourmet ideas, but you can get as crazy-gourmet as you want here.
These made for a fun throw-back meal along with indoor smore’s (will share later!).
While I only used bacon for the meat in ours, you could definetely use other proteins. 
We usually used sausage or hamburger, or steak cut in cubes.
You could also leave all meat out if you just want a veggie side dish.
And the skies the limit on what veggies you want to use, but root vegetables work perfectly here, or anything that roasts well.  Happy non-camping! : )
 
FOIL DINNERS:
Bacon, I use pre-cooked and chopped
Potatoes, any variety, chopped (You could partially cook beforehand if you don’t want to cook the dinners for as long)
Carrots, chopped
Celery, chopped
Onions, chopped
Herbs and seasonings of choice
Drizzle of olive oil or pat of butter
 
Wrap individual servings in multiple layers of foil, wrapped well.
Nest in hot coals, cook until done.
Filed Under: Grilling / Smoking

Smoked Onions

February 1, 2011 by
 
This is one of my new favorite foods! I am finding lots of uses for them, and will be sharing along the way, of course.  You can add other ingredients to the onions when smoking, but we think the straight smoky flavor is best.
 
SMOKED ONIONS
Soak hickory chips in water for about half an hour to soak.
Place in bottom of smoker, and fill water basin about half full.
Cut both ends of onions off, being careful to leave onion still intact.
Cut an X in top of onion, being careful not to cut all the way down.
(You can cut another X as well, if you want a stronger smoke flavor, it will help the smoke permeate the onion)
Place directly on the rack in smoker and smoke for 2-4 hours. (Depending on how strong you want the flavor)  You should get a brown color when they are done.  Taste to see if they are smoked enough for you.
Filed Under: Grilling / Smoking

Grilled Garlic Bread

July 16, 2010 by
I’m not sure where this recipe came from. A scribble on a scrap of paper.  My idea? From a cookbook? A cooking show? Who knows, but it’s such a wonderful change of pace from the usual thrown on the grill. We love to have it with the grilled romaine I posted earlier this week. 
This could easily be made ahead of time, just throw on the grill right before dinnertime.  Make it this weekend and have a fun BBQ with the family!
 
GRILLED GARLIC BREAD
 
1 loaf Italian Bread
1 1/2 sticks unsalted butter
3 cloves minced garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
 
Slice bread diagonally in 1 1/2 inch to 2 inch slices.
Mix remaining ingredients together, spread on both sides of bread.
Grill each side of the bread very briefly on a hot grill, be careful of flare-ups from the melting butter.
Filed Under: Bread, Quick & Muffins, Grilling / Smoking Tagged With: , , ,

Grilled Romaine

July 14, 2010 by
 
It’s grilling season! I could literally eat this by itself, with nothing else for dinner at all.  I have been known to take one and eat it like a taco!  One taste and you’ll understand why.  I may be a salad lover, but I have no doubt that even those of you who aren’t in that group with me will be won over with this dish.
 
 
GRILLED ROMAINE
Romaine lettuce, cut in half horizontally
olive oil
lemon juice
kosher salt
freshly cracked black pepper
freshly grated Parmesan cheese
 
Cut lettuce in half horizontally.
Drizzle with olive oil and lemon juice, sprinkle with salt, pepper, and cheese.
Put cut side down on a hot grill, grilling only briefly until just slightly wilted.
Serve as is, or cut in 1 or 2 inch strips and serve as a salad.
 
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Filed Under: Grilling / Smoking, Salad / Dressings