Archive for the ‘Grill’ Category

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Pork Chop with Rainbow Beets & Potatoes

January 17, 2014

I belong to this cool farmer veggie of the month club (http://www.farmerjonesfarm.com/) that basically does all the hard, dirty work for me and ships me fresh veggies once a month, it was my xmas present to myself. I got the second shipment the other day with a real surprise, it had something called “Rainbow beets” in it. I admit I was perplexed because I had never heard of them before so I cut into one and, well, it looks like 1/2 beet and 1/2 potato, I needed no further research, off I went to cook them up. Here is the resulting recipe:

3 small chopped “rainbow” beets

3 small chopped potatoes (you can probably sub something else if you’re being strictly paleo)

1 small chopped onion

chopped green, yellow, red pepper

duck fat

Butter or Garlic infuse olive oil

1 pork chop (prefer bone in)

 

Start by “greasing” the pan with the duck fat, not too much, a little goes a long way then add in the peppers and onions on low heat until they start to sizzle a little, add in the rainbow beets and potatoes, mix everything up in the pan and cover, increasing the heat to medium. Stir occasionally, it takes about 25 minutes or so for the beets and potatoes to really cook down, I like mine to cut with just a fork so your mileage may vary.

About 1/2 way through this process start heating some olive oil in a grill pan (or just cook the chop on an outdoor grill if it isn’t -30 degrees where you live) and pre-heat your oven to 400, coat the chop in olive oil then salt, pepper and garlic to taste then place in the hot grill pan and sear the chop on each side. Once seared put the pan in the oven for about 6 minutes for medium, more time for more doneness.

 

Serve over greens and enjoy.

 

Pork Chop w/ "Rainbow" Beets

Pork Chop w/ “Rainbow” Beets

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Wood Grilled Beef Roast

August 4, 2012

This was totally a spur of the moment thing so I might adjust and post this recipe a bit more later as I experiment with it.

Get yourself a beef roast, should be easy enough, go visit a butcher or your local grocery store. Now that you’ve obtained your roast, poke some holes in it with a fork. In a large freezer bag pour some soy sauce (I would prefer Worcestershire sauce but my wife hates it so I used soy), garlic, onions and just a touch of lemon juice. Put the hole-riddled roast in the bag, seal it and then turn it upside down and back a couple of times. Put it in the fridge for about an hour to allow the sauce and spices to really soak in. Once ready throw it on the grill and sear all four sides. This will BURN quickly so if you have a roasting rack on your grill then use that to slow roast it. Searing locks in the juices and can rescue even the worst cuts of meat from flavorless limbo. Anyway, after searing roast until it is to your preferred temperature, mine is medium for roast and then enjoy.

 

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Wood Roasted Whole Chicken

August 4, 2012

Today I grilled my backside off. I dunno why, I was just in the mood. First up is one of my favorites to do when I feed myself for a couple of days, roasted chicken. This one I decided to do on the wood grill because, as discussed, I love grilling with wood. Away we go:

 

First, wash the whole chicken (yes, the WHOLE chicken) and be sure to remove the innards if any. Flip the chicken over so you can see its back and then with a pair of sharp kitchen scissors cut along one side of the spine until the chicken is separated, then cut the other side and discard spine. Flip chicken back over and push down until you hear a slight snap. Under the legs there should be two small flaps of skin, cut a hole in each one and stick the end of the leg through it. This is called “spatchcocking” a chicken and it makes a delicious chicken and cuts down on your grill time plus its a really really fun word to say, go ahead and say it, you know you want to. Now, I’m not the biggest fan of brining birds so I like to season the bird well and put an Olivio/rosemary/thyme mixture under the skin. Usually I then use a pre-mixed chicken seasoning or rotisserie chicken pre-mix spice. Slap him on the grill backside down, and grill for about 40 minutes or until done. Doing it this way makes the bird remain very juicy and best of all, no flipping! Enjoy.

 

Wood Roasted Chicken

Wood Roasted Chicken

 

 

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Wood Fired Stuffed Chicken (with Blue Cheese & Spinach)

July 15, 2012

First of all I want to be clear….I’m not a pyro but fire, well, fire is just really awesome. It can do pretty much everything, you can use it to create (like yummy chicken) or you know to destroy (which is awful). It is just one of those things that can be awesome and horrible all at once.

Fire being awesome

Fire being awesome

Anyway, on to the yummy:

Butterfly the chicken breast (or buy it that way). Stuff with some blue cheese and spinach and fold back together, you could tie it but I never do. Season your chicken well (poultry seasoning, garlic and thyme). Marinate your chicken for a couple hours in Italian dressing (I skipped this step this time and missed it so make sure you do that). Sear on both sides (keeps it moist).  Grill until it is at a proper temperature. I usually take it off about 5 or 7 degrees from done because it does continue to cook after you remove it from the heat, this will keep it from really drying out. Enjoy!

Wood Fired Stuffed Chicken

Wood Fired Stuffed Chicken (pictured with my Teriyaki Wood Grilled Pork Loin, lunch for the next couple of days)