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.
Not quite as tasty as the original curry dish that turned my onto chicken curry, but still tasty enough to fall into the I will make it again category. Using the same recipe and modifying as necessary I threw together another tasty curry rendition, that was still pretty good.
3 tsp curry powder
2 cubed chicken breasts
1 chopped onion
pinch of ginger
1/3 c honey
2 tbsp margarine or butter
Melt butter in a frying pan and add curry, ginger and onion mixing together well. Cook over low heat until onion are translucent, stirring frequently. Add chicken, cover and cook until done throughout, add honey and cook for an additional 2-3 minutes stirring constantly until a sauce forms and is uniform. Eat right away.
Not as good as the first chicken curry I made in the oven and have made weekly since then, but it was still very good and we will make it again when in a bind.
In the spirit of the Digital Chef, “cookin’ with what you got”, I cooked up a cupboard cleaner meal. Actually it was more of a fridge cleaner, but none-the-less we got rid of some almost empty stuff. It was also a beautiful day so I cooked all this mess on the grill over cherry wood, no charcoal just straight cherry wood, had an awesome flavor in the chicken, the taters were sealed in foil.
All in all it tasted good, it hit the spot and cherry wood usually make any meat a little better and chicken breast on the grill is no exception.
The chicken was place in its foil boat atop a bed of onions, a mashed clove of garlic and sprinkled with BBQ 3000. It was then smothered in BBQ sauce, we had a little bit of three different kinds in the fridge and I used all of them. Three more bottles out of the way.
The potatoes were canned potatoes (which I had never even seen before, let alone ate) and they were placed in a foil boat with a couple tablespoons of margarine, some chopped onion, some mashed garlic, some parsley, some steak sauce and a little cheese.
Both dishes were pretty dang good and even better for not having planned at all, a last might grill meal for the win.