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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged Grilling recipes

Well, it’s that time of year again: a time we love and hate all in the same breath.  As we say goodbye to summer and hello to fall, the days get shorter, the air grows cooler, and we squeeze in as much outdoor fun as we can. Watching the leaves change and soaking in that gorgeous fall sunlight is always more fun with your friends. So we decided to have a few people over to enjoy a warm fire, hot cider, and delicious food. Carving pumpkins, roasting marshmallows, and toasting pumpkin seeds are just a few of the nostalgic activities that took place. Lucky for us, one of our favorite prop stylists, Penelope Bouklas, joined us and turned our gathering into a photo-worthy event.

HOT SPICED APPLE CIDER

  • 4 cinnamon sticks
  • 2 tablespoons whole allspice berries
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons whole cardamom pods, crushed with the side of a knife
  • Rind of 1 orange
  • 1 quart apple cider
  • Pinch of salt
  • Cheese cloth

– Toast the spices in a large saucepan over medium heat until fragrant, about 2 minutes. Wrap the spices in cheese cloth. Add the orange rind, cider, spices, salt and simmer over low heat for 30 minutes to allow the spices to infuse. Strain the cider and serve with optional garnishes.

Optional Garnishes:

  • Orange rounds
  • Whipped cream with orange zest and freshly ground black pepper

*Can also be enjoyed cold!

A little Jiffy Pop is always fun & super easy!

TATA’S CHILI CON CARNE

Serves 6 – 8

  • 1 pound ground beef  (black angus)
  • 2 (35-ounce) cans whole peeled tomatoes
  • 1 (15-ounce) can each of butter beans, red beans, and Great Northern beans
  • (or any combination of beans you like)
  • 2 to 3 ears of corn, shucked and removed from the cob, or 2 cups frozen corn
  • 2 to 3 large cloves of garlic, chopped
  • 1 medium yellow onion, chopped
  • 2 red poblano peppers, chopped
  • 2 jalapeño peppers, 1 choopped and seeded, 1 sliced with seeds
  • 1 tablespoon olive oil
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • Salt and pepper to taste

– Rinse and drain the beans and set aside

– Heat the oil in a Dutch oven over medium – high heat. Add the meat, salt, and pepper. Cook until browned, 5 to 7 minutes.  Once browned, add the poblanos, jalapeños, onion, garlic, cumin, & chili powder. Cook over medium heat for 5 minutes, scraping the pot with wooden spoon as needed.

– Crush the tomatoes by hand as you pour them into the pot. Add the beans and corn. Stir together & bring to a boil. Reduce the heat and simmer covered for about 1 hour.

Optional Garnishes:

  • Dollop of crème fraiche or sour cream
  • Chopped scallions
  • Shredded sharp cheddar cheese
  • Toasted pumpkin seeds

SKILLET CORNBREAD

Makes 1 (10-inch) round, serves 4 to 6

  • 1 cup medium-grind yellow cornmeal
  •  1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  •  1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  •  ½ cup sour cream
  • 1 cup milk
  • 1 cup frozen or fresh corn kernels
  • 5 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 6 scallions, chopped
  • 1 poblano pepper, roasted and chopped
  • Suggested garnishes: butter, honey, cheddar cheese

– Adjust an oven rack to the middle position and preheat the oven to 400°F.

– In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk the eggs, sour cream, and milk together in a separate bowl. Whisk into the flour mixture. Stir in the corn.

– Heat the oil and butter over medium heat in a 10-inch cast iron skillet until shimmering. Add the scallions and chile and cook until softened, about 3 minutes. Stir in the scallion-poblano mixture into the batter then into the skillet skillet. Bake until the cornbread is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer skillet to cooling rack and cool at least 10 minutes before serving with suggested garnishes.

– Refrigerate leftovers in an airtight container. Reheat in a preheated 350°F oven for about 10 minutes. Alternatively, cut slices and butter both sides. Cook in a nonstick skillet over medium heat until crisp and heated through.

FIRESIDE S’MORES

  • Graham Crackers
  • Bar of good dark or milk chocolate  (we used Ghiardelli 60% Cacao)
  • Large marshmallows
  • Sticks for cooking over the fire

– Place a marshmallow on the end of a stick and heat it over the fire, paying careful attention not to burn it. (Unless you like it burnt!)  Meanwhile, warm 2 graham crackers with 1 piece of chocolate on the edge of the fire. Depending on your fire pit, you’ll need to find a good steady spot to get indirect heat. Once your marshmallow is cooked to just right, put your s’more together like a sandwich and enjoy!!

Cheeses for Bruschetta

Bruschetta

“Bigger is better!” is a creed that in our modern American food lexicon translates into super-sized meals and foods that have morphed into concoctions worthy of sci-fi. Ever curious about culinary innovation  hungry eyes and minds and mouths sometimes mislead us and feed us disastrous concoctions.

We are guilty of eating out a lot: sometimes it’s convenient, other times it’s because we’re running around for work, and most often because restaurants are where we meet with friends, celebrate, and relax. Don’t get us wrong, we love it! We’re so lucky to live in New York where restaurant choices are unlimited, but, after stuffing ourselves to the point of waistband button explosion, we return to our kitchens and scale back to the basics: meals made with local and seasonal items, cooked without much fuss and fanfare.

Ripe tomatoes, plump strawberries, slender asparagus, and herbs from the garden are a good place to start. Douse thick slices of  good bread with peppery olive oil and grill until charred: the exterior will crunch between your teeth, and the sturdy crumb will soak up the berry and tomato juices.

You can top your bruschetta with whatever you like, just remember to mind the basics: Start with the freshest and ripest produce, bread that has a thick crust and a dense crumb, quality extra-virgin olive oil, flaky sea salt, and just-ground black pepper. If adding cheeses, go for full fat and have a variety on hand, like mozzarella, spreadable mascarpone, and crumbly Parmigiano.

Tell us what you top your bruschetta with!

Get ready for fireworks! This 4th of July we’ll be making hot dogs with a little more than just ketchup and mustard. We can’t decide which is our favorite. Tell us what you settle on!

 

POTATO SALAD WITH HOMEMADE RANCH DRESSING
Serves 10

Fresh, fresh, fresh! We’re getting ready to perk up basic potato salad with a series of recipes, but we couldn’t wait and broke this one out for the weekend festivities. No more powdered spice mixes or bottled dressings! This dressing is all fragrant herbs. Take note of the 2-step dressing process: your potato salad will have more flavor than ever.

4 pounds new potatoes, scrubbed and cut into 1 ½ inch cubes
Salt and freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 cup buttermilk
1 cup mayonnaise
1 garlic clove, finely minced
1 bunch dill, chopped (about 1 cup)
½ cup cilantro leaves, chopped
½ cup parsley leaves, chopped
Worcestershire sauce
Fresh lemon juice

– Place the potatoes in a large pot and add enough cold water to cover them. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the head to medium and simmer the potatoes until fork-tender, 12 to 15 minutes. Drain the potatoes and spread them in a single layer on a rimmed baking sheet. Drizzle them with the vinegar and oil and gently stir them with a rubber spatula.

– While the potatoes are cooling, whisk the buttermilk and mayonnaise together in a medium bowl. Whisk in the garlic, dill, cilantro, and parsley and season with salt and pepper. Add Worcestershire sauce and lemon juice to taste.

– Pour about half of the dressing over the potatoes and stir gently to combine — while warm, the potatoes will absorb the dressing.  Reserve the rest. When the potatoes come to room temperature, transfer them to a large bowl and refrigerate until chilled. When ready to serve, add the reserved dressing to the potatoes and adjust seasoning, as food tends to lose flavor when cold.

 

GRILLED FRANKS’N’BEANS
Makes about 6 cups beans

Sure, you can buy canned baked beans, but these are sparkler-dazzling. Also, you probably have most of the condiments in the recipe lurking in your pantry already. Make them a couple of days in advance and reheat them in a cast iron skillet or a disposable foil pan right on your grill when you’re ready to serve. Add a little water to the beans if you need to loosen the sauce up a bit.
For the Beans
1 tablespoon lard or vegetable oil
2 slices smoked ham, cut into cubes
2 slices bacon, chopped
1 yellow onion, finely chopped
Salt and freshly ground black pepper
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon dark brown sugar
6 tablespoons molasses
1 cup ketchup
3 tablespoons brown mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup water
4 (15.5-ounce) cans cannellini beans, rinsed and drained
– Heat the lard over medium-high heat in a Dutch oven or other large pot until shimmering. Add the ham and bacon and cook, stirring, until crisp and brown. Add the onion, season lightly with salt and pepper, and cook until translucent, about 7 minutes. Add the garlic and cook 1 minute. Add the tomato paste and brown sugar and cook, stirring, 2 minutes. Whisk in the molasses, then the ketchup, mustard, vinegar, Worcestershire sauce, and water.

– Bring the mixture to a boil, then reduce the heat to medium and stir in the beans. Cook until the sauce is thickened and the beans are warmed through, about 30 minutes. Season with salt and pepper, and adjust with vinegar and Worcestershire sauce, if desired.

For the Franks
Franks, of your choice
Hot dog buns
Brown mustard

– Grill the franks outdoors or cook them on a grill pan, or even a standard skillet with a pat of butter, until they’re nicely browned.  Place them in the buns and top them with baked beans and mustard.

L.A.-STYLE BACON-WRAPPED HOT DOGS
Serves 6

I can’t get enough of this recipe. My soon-to-be sister Whitney took me to downtown L.A. years ago and introduced me to these hot dogs. They were cooked on a bunsen burner on a sheet tray, right there in the middle of a busy street. There was a huge bowl of fresh guacamole on a cooler in the front, surrounded by bottled Jarritos sodas. Bacon-wrapped, grilled, topped with charred onions and jalapeños, and topped with creamy guacamole, you’ll have a line of customers at your own grill. Oh, and, yeah, there are chicharrones in the guacamole.

For the Hot Dogs and Jalapeño-Onion Topping
6 jalapeño peppers
Vegetable oil
1 yellow onion, sliced
Salt and freshly ground black pepper
6 hot dog sausages
¼ cup cornstarch
6 slices bacon
6 hot dog buns
Mayonnaise, for serving

– Set a grill or grill pan to high. If using a grill, set a large cast iron skillet on the grill to preheat. You can also use a grilling basket. Drizzle the jalapeños with oil and set them directly on the grill, if using. Season the onions with salt and pepper, and drizzle with olive oil.  Cook them in the preheated cast iron or on the grill pan, stirring occasionally, until caramelized. Transfer to a serving platter.

– Roll the sausages in cornstarch. Wrap 1 bacon slice around each sausage: the cornstarch will glue them together. Cook the hot dogs in the skillet until the bacon is crisped and browned.  Tuck the sausages into buns spread with mayo, and top with the onions and jalapeños. Serve with guacamole.

For the Guacamole
Makes about 3 cups

4 ripe avocados, pitted
Salt and freshly ground black pepper
½ yellow onion, finely chopped
1 jalapeño pepper, ribs and seeds removed, finely chopped
1 garlic clove, minced
1 bunch cilantro, chopped
Juice of 2 to 3 limes
Worcestershire sauce
Pork cracklings, crushed

– Scoop the avocado flesh into a medium bowl and season with salt and pepper. Mash with a potato masher or a large fork to desired consistency. With a rubber spatula, fold in the onion, jalapeño, garlic, and cilantro. Stir in the lime juice and a dash of Worcestershire sauce. Adjust seasonings, top with the cracklings, and serve.

ITALIAN SAUSAGE AND PEPPERS
Serves 4

4 bell peppers in assorted colors, seeded and sliced
1 large onion, sliced
Salt and freshly ground black pepper
Olive oil
4 fresh Italian sausages
4 sturdy rolls, split in half

– Set a grill or grill pan to high. If using a grill, set a large cast iron skillet on the grill to preheat. You can also use a grilling basket. Toss the peppers and onions together in a bowl, season with salt and pepper, and drizzle with olive oil.  Cook them in the preheated cast iron or on the grill pan, stirring occasionally, until caramelized. Transfer to a serving platter.

– Poke the sausages a few times with a fork and lightly coat with oil. Grill until lightly charred and cooked through. Transfer them to a cutting board and cut the sausages into thick slices.

– Brush the insides of the rolls with oil and grill them just long enough to toast.  Stuff the rolls with the peppers and onions and sausage. Serve with banana peppers and pickled vegetables if desired.

This was our tiny guest at the shoot: Paloma. Little but with a dinosaur appetite! Yes, this is a very kid-friendly post.