For some reason on the way home from work today I had an urge for some pineapple glazed grilled chicken, which was strange because I have never had pineapple glazed grilled chicken in my life. Now I have had grilled pineapple, which I like and grilled chicken, which without variety is boring. So I gave it a whirl and came out on the other side with a sweet, tasty and relatively quick recipe, I am going to be holding onto.
2 chicken breasts
1 can of pineapple slices
2 tbsp dijon mustard
1/2 tsp ground dried ginger
1 tsp curry powder
1/4 tsp cayenne
2 tbsp honey
1 tbsp brown sugar
1-2 tbsp corn starch
Start by draining pineapple and reserving juice. Combine juice, mustard, ginger, curry powder, cayenne, honey and brown sugar in a small pot and heat over medium to a boil, stirring constantly. Slowly add in cornstarch until it thickens to a maple syrup consistency. Remove from heat and set aside. Get the grill ready, when it is at a medium/medium high temperature lube the grate with vegetable oil and start grilling the chicken. When the chicken is about 5 minutes from done (use your own judgment), add pineapple to grill and brush with glaze. Then brush chicken with a generous amount of glaze on both sides. Flip pineapple and brush the other side with glaze. Use the remaining glaze on the chicken remove both chicken and pineapple when done. Eat chicken piled high with pineapple.
I ate mine with a healthy portion of spinach salad with mandarin oranges, grilled pineapple, bacon and raspberry vinaigrette.
Tonight we marched onward with the chicken and with such nice weather it would have been a crime not to grill out, and grill out we did. My wife scoured the internet and came back with a recipe she started with on Recipe Zaar for ‘Amazing Chicken Marinade’. I don’t know that it was amazing but it was pretty good. After a surprisingly strenuous medicine ball work out, I fired up the grill. Well technically I got the charcoal chimney started. Once the grill and charcoal were ready, I lubed up the rack with a paper towel and some cooking oil, threw a small handful of mesquite chips on the coals and put the chicken on.
1/4 c cider vinegar
3 tbsp mustard seeds
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 c brown sugar
1 1/2 tsp salt
6 tbsp olive oil
ground black pepper
6 boneless skinless chicken breast halves
Crush 1 tbsp of the mustard in a mortar and pestle. Then in a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt. Then whisk in olive oil and pepper. Place chicken in the mixture. Cover and marinate chicken in the fridge 8 hours or overnight. Remove chicken from marinade and grill for about 10 minutes per side over medium high heat.
Even though the recipe wasn’t mine or Vanessa’s for that matter; it was simple and with a little tweaking (mustard seeds over mustard) it was most tasty so I thought I would share it here. Enjoy.
Accompanying my Cajun battered and fried Lake Michigan Whitefish today was a mound of slightly spicy and extremely tasty, freshly made Cajun Tartar Sauce and it was easy, almost too easy to make.
1 c mayonnaise
1/4 c shredded dill pickle
1 tbsp cajun seasoning
1/2 tsp fresh lemon juice
1/2 tsp dijon mustard
1/2 tsp dried tarragon
Now for the “tough” part putting it together. Put all ingredients in a bowl and stir until thoroughly mixed, sever fresh or refrigerate until ready to use.
And that’s it, dress up fish with a slight spicy and very tasty rendition of plain old tartar sauce. It would go very nicely on a fish sandwich, in fact, I will be making on of those as soon as I make it to the store to pick up some pepperjack cheese to top it with.
Well, yesterday we decided to grill Chuckie or rather a chuckie, more precisely a chuck roast from a happy cow and it was delicious. Along the way I think there were a few learnings we picked up especially when our one hour cook time went to one and a half hours then two. In spite of all of that what came off the grill was superb. We started with a nearly 6 pound chuck roast we marinated overnight in Lawry’s Steak and Chop marinade in a zip lock in the fridge. I turned the meat over several times. Using my new hinged stainless cooking grate on my Weber 22.5″ charcoal grill with some Royal Oak lump charcoal and a couple of chunks of Hickory wood, we first attempted to sear the meat before placing it on the roasting rack suspended over a pan of beer, cracked black pepper, a couple chopped onions and a couple cloves mashed garlic. We cooked it this way on the opposite side of the grill, indirectly, for about an hour basting with a mixture of boiled left over marinade and a couple ounces of beer. We turned the meat at 30 minutes.
After about an hour and half of this we got well, really not that far, we got a lot of good smells and up to about 115ºF, when impatience set in and we decided to flop the roast of the roasting rack and onto the grate, at which time we grilled it for about 20 minutes rare until it was just shy of medium rare. We pulled it and dug in. It was incredible, it was just like a giant steak and really quite tender. Somehow we managed to make nearly six pounds of meat into a four serving dish.
We devoured a steak drizzled with our beer, onions and drippings au jus and topped with the cooked onions and a potato on the side. It was a tasty steak and an excellent learning experience. Next time I do this I will either set aside more time to anticipate cooking if I want to use the indirect method of cook the entire duration of the cook directly on the grate but still indirectly and speed things up.
So for those of you who wanted to know how Chuckie fared, he fared well enough to have a Chuckie the second sooner or later on the grill and definitely in the smoker.
The chicken saga continues, and tonight we cracked open the P90X cookbook and scaled back a recipe for the two of us. We have also started on a new portion control saga to only eat as much as our fist (chewed of course), with more vegetables and less meat. We ended up with a relatively easy chicken recipe that was tasty.
2 chicken breasts
2 tbsp lemon juice
1 tbsp molasses
2 cloves of garlic chopped
1 tsp worcestershire sauce
salt and pepper
Combine lemon juice, molasses, garlic and Worcestershire sauce in a bowl and mix well. Spray a baking dish with non-stick cooking spray and put chicken in it. Pour marinade over chicken, cover and refrigerate, turning occasionally for 1 hour. Pre-heat oven to 425°F and bake for 45 minute or until done, basting occasionally.
It was pretty tasty, at least the skin was and it had enough flavor to permeate every bite of the chicken. It was a little dry, but I slacked in my basting and will do that more frequently next time.