grilling

Summertime Marinades: Soy Spring

Chicken, grilling, Marinade, Paleo, pork, Seafood, Shellfish

The Soy Spring recipe below works with virtually all food. Those strictly adhering to a Paleo diet can easily substitute Coconut Aminos for the soy sauce. However, for me, the amount is so small and it’s used as a marinade so I’m okay with cheating a little bit. IMG_2702

Soy Spring (best with vegetables, chicken, seafood, pork or thick-cut steak)

Ingredients

1 tablespoon of rice wine vinegar (apple cider vinegar can be substituted)

1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)

2 tablespoons sweetener (local honey, agave or raw sugar)

1 tablespoon fresh ginger, peeled and grated or finely chopped (1/2 teaspoon of dried ginger can be substituted)

2 cloves of garlic, minced

1/4 teaspoon crushed red pepper

Process

Mix ingredients together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate for at least an hour and up to 24 hours. Steak is the only exception, and it should only marinate for 30 minutes. Grill at 425 degrees until cooked through.

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Summertime Marinades: Major Mojo

Chicken, grilling, Marinade, Mojo, Paleo, Salad, Shellfish

Today’s summertime marinade is a Cuban classic – Mojo. This mix of citrus, garlic and cilantro works works great on chicken, fish and shellfish, and it might just be the new recipe to spice up your menu. Serve anyway you want – with tortillas, on a salad, or be traditional and go with black beans and rice. IMG_2158

Major Mojo (best with chicken, seafood or shellfish)

Ingredients

6-8 cloves of garlic, chopped

1/2 cup white or yellow onion, chopped

1/2 cup orange juice

1/4 cup lime juice

1/4 cup fresh cilantro, chopped

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon kosher or sea salt

1/2 teaspoon cayenne pepper

2/3 cup olive oil or coconut oil

Process

Mix all ingredients together in a bowl, place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate for 30-60 minutes. Grill at 450 degrees until cooked through.

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Summertime Marinades: Dynamite Dijon

Chicken, Coconut Milk, Dijon, grilling, Herbs, Lamb, Marinade, meal plans, Paleo

Mustard-based marinades can be unexpected and very tasty. Even if you don’t gravitate toward mustard BBQ sauce, you should still give this recipe a shot. The coconut milk cuts the Dijon mustard nicely, and the fresh garlic and herbs give it an earthy taste. IMG_2754

This marinade almost seems luxurious because of its silky texture. Basting extra sauce over the meat while grilling creates a nice layer of flavor. This combination works particularly well with lamb, pork and chicken.

Ingredients

1/4 cup Dijon mustard

1/2 cup light coconut milk

4 garlic cloves, roughly chopped

2 tablespoons fresh rosemary, roughly chopped (or 1 tablespoon dried rosemary)

2 tablespoons fresh thyme (or 1 tablespoon dried thyme)

1 teaspoon ground pepper

1-2 pounds protein of your choice

Process

In a small bowl, mix the Dijon mustard and the coconut milk until fully combined. Then add the garlic, rosemary, thyme and pepper. Mix well.

Reserve 1/4 cup of marinade to use for basting. Mix the remaining marinade with your protein. For chicken and lamb, marinate for 30 minutes to 2 hours. For pork, marinate for 1 hour or up to 24 hours.

Grill protein at 425-450 degrees until the meat is cooked to your desired internal temperature. The heat level will help ensure that your meat doesn’t burn due to the thick marinade. Flip your meat once while grilling, baste with extra sauce, and flip and baste a second time before removing from the grill. Let the meat sit for five minutes before slicing or serving. Enjoy!

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Summertime Marinades: Snappy Lemon

Asian, grilling, Marinade, Paleo, Shellfish, tips

It’s summer, and it feels like it. That means my grill has been utilized nearly every night of the week. I just think food tastes better because of that open flame, and marinades can truly enhance an entire meal.

The real struggle comes when trying to find new marinades for your favorite grilled proteins. I honestly grill everything from steak to shrimp to vegetables. So I’ve developed a variety of easy homemade marinades that complement any meal.

Over the next few days, I’ll share four different recipes that can be used on practically anything. Experiment and try new proteins that you might not normally gravitate toward. You never know what new favorite you’ll whip up tonight. IMG_2695

The Snappy Lemon recipe below comes from my mom’s recipe book. It’s never failed me and offers a nice change to store-bought dressings used as a marinade. Try it tonight with grilled chicken or shellfish.

 

 

Snappy Lemon (best with chicken, skirt steak, seafood or shellfish)

Ingredients

1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)

2 tablespoons white wine

2 tablespoons lemon juice

1/2 teaspoon chili garlic sauce (you can find this in the Asian section at most grocery stores)

2 green onions, chopped

1 clove of garlic, finely chopped

Process

Mix all together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate 15-30 minutes (only 15 minutes for shellfish). Grill at 450 degrees until cooked through.

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Cedar Planks: Salmon’s Best Friend

Cedar Plank, grilling, Paleo, Salmon, sunday supper

My family loves fish, even my young daughter. Lucky enough to live in Florida, we have access to fresh fish and eat it regularly. Trying to find new ways to prepare fish is the real challenge. Broiling can get boring, and frying is too messy and fattening. So that leaves the grill, which I personally believe cooks the best fish.IMG_1251

One of my favorite ways to grill fish is to use a cedar plank. You’ve probably either had  it served that way at a restaurant or have at least seen it on a menu, and trust me, it’s delicious.

It’s easier than you think to find cedar planks. Stores like Williams-Sonoma, Fresh Market and Whole Foods carry them, and you can even sometimes find planks at places like HomeGoods or World Market. Search for wood chips and that’s usually where you’ll also find the wood planks.

When I’m grilling salmon, the cedar plank is my go-to method, and Williams-Sonoma’s Potlatch Seasoning is my favorite way to flavor it. However, I also love fresh dill and a squeeze of lemon as an alternative preparation. As the plank heats up on the grill, the smoke infuses the fish with the cedar’s flavor. You truly only need to add a little seasoning and your salmon will be tender, flavorful and look quite impressiIMG_1226ve.

Soaking the plank is key. Submerge the plank under water for at least 30 minutes  before grilling. Then remove it from the water, place the seasoned salmon on top with the skin side down, and toss it on the grill. Cooking at 425-450 degrees, the salmon should only take about 20-25 minutes, depending on its thickness.

Try this preparation for any of your favorite fish, and I’m sure you’ll enjoy it. It doesn’t take much extra time but the reward is lovely, flavorful fish without using extra fat to make it delicious.

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Pork Chops with Black-Eyed Peas and Kale

black-eyed peas, food, grilling, kale, pork, spices, sunday supper, tips, vegetables

I have a confession: I don’t like kale. Gasp! I know it was all the rage, and I’ve really tried to enjoy it since it’s kale season. I’ve sautéed it with garlic and good olive oil. I’ve bought kale chips and went as far as making a batch of them myself at home. I’ve sliced it thin and added it to my salads, but I just can’t get on board with the tough, chewy texture of the leaves. That is until last weekend when I added it to my black-eyed peas and voila! Deliciousness!

This black-eyed peas recipe goes great with seasoned pork chops. Start the peas early because they take about an hour and 30 minutes, and I suggest using a 5-quart pot because the four to six cups of kale take up some space initially.

One secret to this recipe is a special spice mix made by Tasty Licks BBQ Company. I have four favorite combinations, and I’ve included a picture here. For this meal I use some of the “Flyin’ Swine Pork Rub” and “Mella Yella.” Not only do I use them for the pork chop rub and marinade, but I also add the “Flyin Swine” to the black-eyed peas.IMG_0006

It’s no problem if you don’t have any Tasty Licks seasonings. Just mix a 1/4 cup of brown sugar with a teaspoon each of chili powder, black pepper, onion powder, lemon pepper and garlic salt. This mix replaces the Flyin’ Swine and Mella Yella. If pork isn’t your thing, try this with chicken breasts.

Below I’ve included recipes for the black-eyed peas and pork chops, and this meal serves four adults. Don’t be startled by the list of ingredients! Everything but the pork chops cook together so I consider this a one-pot recipe that’s jammed full of vegetables.

 

Black-Eyed Peas IngredientsIMG_0021

1/4 pound chopped pancetta

1 cup chopped celery

1-1/2 cups chopped carrots

1 large onion, chopped

4 to 6 cups chopped kale

1-pound bag of frozen black-eyed peas

3 teaspoons chili powder

2 teaspoons cayenne pepper

3 teaspoons cumin

2 tablespoons kosher salt

2 cups chicken broth

2 tablespoons Flyin’ Swine Pork Rub

CookingIMG_0031

Sauté pancetta over medium heat in a 5-quart pot until brown and crispy. Remove pancetta but keep the renderings. Place pancetta on a paper towel to drain excess fat, and set aside.

Cook the onions, celery and carrots in the oil from the pancetta for 5 minutes. Add the chili powder, cayenne pepper, cumin, salt and the Flyin’ Swine Pork Rub and mix well. Then add the bag of frozen black-eyed peas, kale, the cooked pancetta and 1 cup of the chicken broth. Mix well, cover and simmer on low for 1 hour and 30 minutes, stirring occasionally and adding the last cup of chicken broth as the liquid is absorbed.

 

Seasoned Pork Chops Ingredients 

(4) 1” thick boneless pork chops

2 tablespoons Flyin’ Swine Pork RubIMG_0039

2 tablespoons Mella Yella Lemon Pepper Spice Rub

2 tablespoons olive oil

 

Cooking

IMG_0043Mix the 4 tablespoons of spices with the 2 tablespoons of olive oil. Use the mixture to coat both sides of the pork chops and let sit for 30 minutes. Cook on a 450-500 degree grill for 4 minutes per side. Loosely cover with foil and let rest 5 minutes before serving. Pour remaining juices over chops and serve with black-eyed peas.

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