grilled

All posts tagged grilled

A Trip to Mexico Followed by Thai-Glazed Corn

Published November 4, 2014 by jenmatteson

I know I went back on my word of posting once a week, but I have a very good excuse. Our best friends got married in Mexico, so Nate and I were gone celebrating for 10 days! That didn’t leave a lot of time for cooking and blogging leading up to and after, but we’re back on track now! I was too busy balling my eyes out, and my husband was too busy sweating up a storm (ruining their pictures) to take any of our own pictures of the actual ceremony. But what we did do is spend one wonderful day with alone with the bride and groom, and it was absolutely fabulous! Here’s a quick pic of the four of us on a cliff off Isla Mujeres after sampling some of the local tequila, of course ūüėČ

Fun with Besties in Isla Mujeres

We have so many awesome memories from Mexico with the Fishers and Co., from their beautiful wedding, spending great times with their family and friends, sailing, swim up bar, water aerobics and trivia, Isla Mujeres and getting completely poured on, cards in the lobby bar, deep sea fishing, all the way to getting put on official probation by the hotel Assistant Manager. I am so thankful to be included in such a special event and will remember that vacation forever! I’ll share more pictures of our awesome trip once we have them uploaded.

Because¬†there’s no real good transition from trip to Mexico to Thai glazed corn on the cob, I’ll just jump right in…

I¬†feel like we didn’t eat our share of corn this year, but can you ever have enough? Probably not when it’s fresh from the farm! I grew up eating corn on the cob in probably one of the most traditional ways – boiled with butter and salt. As I got older, I enjoyed it grilled in the husk with salt and pepper. This glaze really takes corn to a whole new level.

Thai-Glazed Corn

The glaze is slightly sweet, but the fish sauce adds¬†a salty element. Grilling for just a little longer after brushing on the glaze caramelizes the sugars and makes every single kernel pop! I think this glaze would be great on almost everything – chicken, pork, shrimp, fish! It’d even be a great wing glaze!

We’re pretty much at the end of the prime corn season,¬†but if you’ve still got some fresh ears, I highly recommend trying out this recipe.

Thai-Glazed Corn

Thai-Glazed Corn

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tbsp. brown sugar
1 tbsp. Asian fish sauce
1 tbsp. fresh lime juice
4 ears of corn, shucked
chopped cilantro, for garnish
lime wedges, for serving

Directions:

1. In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.

2. Preheat grill to medium heat and grill corn until charred and tender, 10-15 minutes, turning occasionally. Brush cobs with glaze during the last 5 minutes. Cut each corn cob into thirds (or don’t, because you’ll likely want an entire ear to yourself), transfer to platter and garnish with cilantro and lime wedges.

Grilled Shrimp Salad with Chimichurri

Published September 30, 2014 by jenmatteson

Salads are pretty common in our house in the summertime, and what makes them even better is fresh lettuce or greens from the garden. This year, I’ve planted three different kinds of lettuce, and am already getting to enjoy them (yeah, I started writing this in June). But, what’s great about lettuce is it’s hearty enough to withstand cool nights in the fall. Even on the last day of September, my lettuce is still going strong!

Grilled Shrimp Salad with Chimichurri

I’ve never made a chimichurri before, but it sounded delicious and couldn’t have been more simple. The recipe I followed from Food and Wine called for parsley, but if you are a regular reader (I know, who could be regular when I haven’t been posting much lately), you know I rarely have parsley and almost always use cilantro in its place. Even better, I used cilantro from my garden!

The only other substitution was cannellini beans in place of black-eyed peas. I didn’t have any, but I had everything else, so I decided to just roll with¬†it (you can too!) and make what I already have work. It did! I loved the chimichurri not only as a marinade on the shrimp, but it was a great dressing for the salad, as well. We didn’t need (or have) any extra to pass at the table, so I don’t think it’s necessary, but go for it if you like things saucy!

Griled Shrimp Salad with Chimichurri

Nate cooked the shrimp perfectly, he says with my help, but he did all the work. I just said when they should come off the grill. The warm shrimp, paired with the fresh garden flavors of the salad were a perfect combination. This is great for a quick dinner, and even an entertaining dinner, as it’s filling, but not too heavy.

Grilled Shrimp Salad with Chimichurri

Grilled Shrimp Salad with Chimichurri

Source: Adapted from Food and Wine
Servings: 2

Ingredients:

1/2 cup packed cilantro leaves, finely chopped
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. finely chopped oregano
2 garlic cloves, minced
pinch crushed red pepper
Kosher salt
pepper
10 large shrimp, shelled and deveined
1 cup cannellini beans
1 cup yellow cherry tomatoes, halved
2 cups mixed greens
1/2 avocado, sliced

Directions:

1. In a medium bowl, whisk cilantro, olive oil, lemon juice, oregano, garlic and crushed red pepper. Season generously with salt and pepper and adjust to taste. In a large bowl, toss shrimp with 2 tbsp. of the chimichurri and refrigerate for 30 minutes.

2. Preheat grill to medium high heat. Grill shrimp, turning once, until lightly charred and just cooked through, about 2 minutes on each side. Transfer to plate.

3. In a large bowl, toss beans, tomatoes and greens with 2 tbsp. chimichurri. Season with salt and pepper and pile evenly on two plates. Top with shrimp and avocado and serve. Pass remaining chimichurri at the table.

Grilled Chili-Garlic Swordfish

Published December 21, 2013 by jenmatteson

I’ve had swordfish one time in my life, and from what I remember, I thought it was just okay.¬† It’s a fairly plain, meaty white fish, which makes it an excellent canvas for flavor.¬† This was added to my 30 Before 30 list by my husband, though I’m not really sure what prompted it.¬† As you can probably guess, swordfish isn’t all that easy to come by, but you can likely find it at your specialty grocer, such as Whole Foods, where this recipe actually comes from.

Grilled Chili-Garlic Swordfish

I was excited to try it, because you know I love anything spicy, and Sriracha is the best!¬† Lucky for me, I decided to make it on a day that was somewhat mild in late November for Minnesota.¬† We’ve had some bone chilling wind chills the last few weeks, but the few days after Thanksgiving has been a much needed heat wave.¬† It was about 30 degrees, but no wind.¬† This made great timing for a recipe I needed to grill!

Grilled Chili-Garlic Swordfish

I loved the flavor of the marinade and thought it would be perfect for such a lacking fish.¬† Nate loved the it, and demolished his within minutes.¬† I didn’t care for it as much; I thought it had an overly fishy flavor.¬† And I love fish – I’ve never met a fish I didn’t like, but this just didn’t taste good to me.¬† I think part of the problem was that I may have slightly overcooked it, which actually will bring out a fishy flavor in seafood.¬† Funny right, because you’d think it’d make the fishy flavor go away!¬†¬†But, I promised to share all my adventures with you, good¬†or bad.¬† In this case, I guess it was 50/50 since Nate liked it and I didn’t.¬† I’d love to try this marinade on anything else; I’m sure shrimp, salmon, chicken, even pork would be lovely.¬†So if you don’t want to take the risk, or spend the money on swordfish, try the marinade on something you’ve already got in your fridge or freezer!

Grilled Chili-Garlic Swordfish

Grilled Chili-Garlic Swordfish

Source: Adapted from Whole Foods Market
Servings: 4

Ingredients:

2 1/2 tbsp. tamari
2 tbsp. olive oil
2 tsp. lemon juice
1 1/2 tsp. Sriracha or other chili-garlic paste
4-6 oz swordfish steaks

Directions:

1. Preheat grill to medium-high heat.  In a small bowl, whisk together tamari, olive oil, lemon juice and Sriracha.

2. Season steaks generously with salt and pepper, then brush with the tamari mixture.  Grill swordfish about 4-5 minutes, then flip, and cook for another 3-4 minutes until opaque in the center, brushing occasionally with remaining tamari mixture.

Buffalo Shrimp Pizza

Published July 30, 2013 by jenmatteson

One thing I really like about recipe swaps is not only do you get to try something you might not have otherwise tried, and visit new blogs, but new people are introduced to your blog as well.   A few swaps ago, that had a Bloggers Choice theme, Melissa from I was Born to Cook was assigned my blog.  She made my buffalo chicken pizza, but instead of chicken, she used shrimp.  I thought this was an absolutely genius idea!  I used basically the same recipe as I used before, and substituted shrimp for chicken.

Buffalo Shrimp Pizza

This was so quick and simple to throw together because I used dough that I had previously made, separated into individual pizzas, and froze.  I let the dough thaw, rolled it out, and we were good to go.  I used precooked shrimp and just needed to remove the tails.  Everything else comes together in a cinch.  Except if your grill catches on fire.  Then your crust might get slightly crispy and a nice shade of black on the bottom.  Trust me!

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Source: Adapted from I was Born to Cook and Becoming Pigzilla
Servings: 1 small pizza

Ingredients:

1 pizza dough (I used 1/4 of my whole wheat pizza dough)
1/4 cup garlic cream sauce
1/2 cup shrimp, deveined, cooked and tails removed
1/4 cup red pepper sauce (I like Franks Red Hot)
2 tbsp onions, diced
1/2 cup mozzarella cheese (Nate used mozzarella-provalone mix)
1 tbsp cilantro, chopped

Directions:

1.¬†Prepare dough according to¬†grilled pizza dough recipe,¬†whole wheat pizza dough, your own crust recipe, or use a pre-made crust.¬† Follow directions until it comes to adding toppings to your pizza.¬† Spread with garlic cream sauce, leaving just 1/4 ‚Äď 1/2 inch crust around the outside.

2. In a small bowl, combine shrimp with red pepper sauce.  Sprinkle shrimp evenly around the pizza, then add onions and cheese. Cook according to the crust recipe’s specifications and top is bubbling and cheese begins to turn brown.

3. Before serving, top with cilantro and more red pepper sauce if desired.  Slice and serve.

Pulled Hawaiian Chicken Sandwiches

Published August 8, 2012 by jenmatteson

I’ve seen this recipe in the blogosphere world for a while now, so I figured I better get on board.¬† I used Nicole, from PreventionRD‘s, recipe.¬† It’s a little outside of our comfort zone, as I would enjoy something, of course, on the spicier side, but I decided to give this sweet sounding chicken sandwich a try.

I’m so glad I did.¬† While the pineapple certainly sweetens the sandwich, the sauce is so flavorful, and I could have added more hot sauce, but honestly, I thought the flavor balance was just perfect.¬† I was tempted to throw the ingredients in the slow cooker, but I think the grilling gave it some¬†deep flavor that wouldn’t have developed had I used the slow cooker.

These would be great for a crowd, assuming you grill and shred the chicken beforehand, but we just had them on a weekday evening after work.¬† Doesn’t take much time, and I had all the ingredients, except for the pineapple and Heinz 57, on hand.

Pulled Hawaiian Chicken Sandwiches

Source: Adapted from PreventionRD
Servings: 3-4

Ingredients:

1/2 pineapple, sliced in rings, or one can of pineapple rings in natural juices
1/3 cup Heinz 57 sauce
2 tbsp agave nectar or honey
hot sauce (I used homemade garlic hot sauce once, and mango-habanero the second) 
2-3 boneless, skinless chicken breasts
black pepper
whole wheat buns or sandwich thins

Directions:

1. Heat grill to medium.  Place one ring of pineapple in food processor and process.  Add Heinz 57 and agave or honey.  Process until well combined.  Add hot sauce to taste.  Remove 3 tbsp of sauce for basting, reserve remaining sauce for serving.

2. Season chicken breasts with pepper.  Brush Hawaiian sauce on one side of the chicken breast and place on grill with sauce side down.  Just before flipping, brush opposite side of chicken breasts with Hawaiian sauce and flip.  Grill until chicken is cooked through, about 12-18 minutes total.

3. Spray remaining pineapple rings with olive oil and place on grill.  Cook until the sugars begin to caramelize and grill marks appear, about 5-7 minutes on each side.

4. Remove chicken and pineapple rings from grill when cooked through.  Let chicken rest for 5-10 minutes, and then shred with two forks.  Toss chicken with reserved Hawaiian sauce.  Scoop chicken mixture on buns and top with grilled pineapple ring.

Grilled Hoisin-Glazed Pork Tenderloin

Published April 15, 2012 by jenmatteson

I’ve had this recipe in my pile of “to try” for a few weeks now, and I’ve been waiting for a great time to make it. ¬†We had a wonderful couple over for dinner last night and I figured it would a perfect time! ¬†I found the recipe at Prevention RD, which has some phenomenal healthy recipes.

I marinated the pork and Nate grilled it (under my supervision of course). ¬†The only change I made to the original recipe was that I added about two tablespoons of sriracha to spice it up. ¬†I probably could have added more for my taste, but I wasn’t sure if our company liked spicy food. ¬†The marinade caramelizes on the grill to make a slightly crispy in spots, but the inside was so juicy and tender. ¬†This is an excellent entertaining meal, but so simple you could make it for a casual dinner on a weekday night.

Grilled Hoisin-Glazed Pork Tenderloin

Source: Prevention RD
Servings: 4

Ingredients:

1/4 cup sugar
2 tbsp hoisin
2 tbsp ketchup
2 tbsp sriracha (omit if you are opposed to heat)
1 tsp salt
1 tbsp sesame oil
1 tbsp brandy or whisky (I used whisky)
1 (1 1/4 lb) pork tenderloin

Directions:

1. In a small mixing bowl, mix together all ingredients except the pork. Place the pork in a large plastic bag, and cover with marinade.  Massage the pork to work in the flavors.  Let pork marinate for 12-24 hours in the refrigerator.

2. Heat grill to medium heat.  When ready, turn the heat down to a medium low and grill the pork on each side for about 8 minutes. Let rest for about 10 minutes before slicing on the bias and serving.

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