Archive for Grill
Frango com Piri-Piri
Posted by: | CommentsOur last (and most memorable) meal in Lisbon, we had some of the delicious grilled chicken that’s served all over Portugal – frango no churasco. It’s marinated and grilled with piri-piri sauce (Portuguese hot sauce), garlic and smoked paprika. I made up some piri-piri last night and we marinated a Kosher chicken (my favorite) overnight. Piri-piri peppers aren’t found in the US, so I used a mix of generic red chiles along with a serrano and a jalapeno. Store-bought hot sauce such as Tabsco can be used in place of the hot peppers.
My most favorite way to cook a whole chicken is to butterfly it. But since the new Monster Grill has a rotisserie on it, we figured we’d try it out. It worked great, and the chicken came out juicy and flavorful and practically falling apart. So much nicer than store-bought rotisserie chicken. We had a nice little corn saute alongside.
- Frango com Piri-Piri (The New Portuguese Table, p. 118)
- “Creamy” Tex-Mex Corn with Lime (Fresh & Light (Williams-Sonoma Lifestyles , Vol 8), p. 84)
Blueberry pie
Posted by: | CommentsAgain with the grilled pizza – also good, nice with some smoked mozzarella. This is the best blueberry pie ever. The filling is thick enough that is doesn’t gush all over the place when cutting in to it. Great crust, and the filling isn’t too sweet.
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- Smoky Corn & Black Bean Pizza (EatingWell, June/July 2006)
- Grilled Butter Lettuce with Buttermilk-Chive Dressing (Fine Cooking #105, June/July 2010, p. 42)
- Blueberry Pie (The Complete America’s Test Kitchen TV Show Cookbook)
Queen Margherita Pizza
Posted by: | CommentsA momentous occasion, we finally decided to replace our trusty, 10-year-old Weber Genesis grill. We’ve been saying we should replace it for the past few years, and I noticed that we were grilling less and less each year. Most of the time we tend to grill year-round, although the frequency dips when it’s cold or rainy (that’s when the grill pan comes in handy).
The new grill is gigantic and shiny stainless, another Weber because they make a great product and have excellent customer service. This one is from the Summit series, more than either one of us wanted to spend on a grill, but we found a great price and justify the cost because we’ll hold on to it for at least another ten years.
I knew as soon as we ordered it that the first thing I would make on it is pizza. When Larry and I first started dating, I practically lived on grilled pizza. I lived across the street from a pizza parlor and would pick up dough from them (I hate making pizza dough). Grilled pizza is an excellent single person’s food. Easy, versatile, very little clean-up. I taught Larry how to make it and we’ve enjoyed it together ever since.
The trick to grilled pizza (or any pizza if you ask me) is simple, fresh and high quality ingredients. Margherita is by far my favorite pizza. I’m not a fan of meat on pizza. We used Trader Joe’s whole wheat pizza dough. We’re a little out of practice but I’m sure we’ll re-master the grilled pizza very soon.
- Queen Margherita Pizza (Pizza on the Grill, p. 25)
- Grilled Butter Lettuce with Buttermilk-Chive Dressing (Fine Cooking #105, June/July 2010, p. 42)
