I was recently reading about the virtues of reverse searing a steak, i.e. slowly roasting it in an oven until done, and then finishing it off with a sear in a very hot cast iron frying pan. If done right, the result is a steak which is evenly cooked to the preferred level of doneness Read More …
Last night, Nick and I grilled 2 spatchcocked chickens to general applause, based on a recipe in SeriousEats.com, and which we served with Peruvian Green Sauce, also based on Serious Eats. This recipe does not involve marinading time, so it can be completed within a couple of hours, depending on the size of the chicken. Read More …
This recipe is for grilled chicken thighs with a Peach BBQ Sauce based on a recipe from TastingTable.com. The photo shows a half recipe (1 lb. of thighs) 1 Tbs. chili powder 1 Tbs. smoked paprika 2 tsp. garlic powder 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 lbs. boneless, skinless chicken Read More …
Carol came back from Greenville, SC with an abundance of fresh peaches, so I turned 1.5 lb. of them into BBQ sauce following a recipe in TastingTable.com. It was good last night with grilled chicken thighs, and I think would be good with grilled pork, ham or bacon. This will make about a quart and Read More …
Robert Baker was a food scientist at Cornell University. He is most famous for inventing the chicken nugget, and his second best-known invention is Cornell Chicken, a grilled chicken with a simple but somewhat unusual marinade. There are many variations of Cornell Chicken. I started with one in Saveur: The New Classics Cookbook, which was Read More …
This version of grilled chickenfrom Guam is similar to teriyaki chicken. The Fina’denne is essentially a sauce to go on the rice. Both are tasty. This version is adapted from Von Diaz’s cookbook Islas: A Celebration of Tropical Cooking. The original recipe was with a cut-up chicken. I made it with 3 lbs. of disjointed Read More …
This is a variation on Greasy Little Birds using skin-on, bone-in chicken thighs instead of Cornish game hens. Having the skin on is important since it helps keep the thighs moist. Here is the recipe and procedure: 6 lbs. skin-on, bone-in chicken thighs 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. Read More …
At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque. It was good, so I tried this idea at home successfully. Here is what I did for 2 people: A day before I took a NY strip steak and generously sprinkled barbeque rub on Read More …
This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made. This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …
This was an idea from the LA Times, which turned out well. I suspect I would like it even better spatchcocking the chicken instead of cutting it in half and removing the backbone, since spatchcocking helps the white and dark meat cook more evenly. I also think it would work well with multiple Cornish game Read More …