Grilling: Peruvian Rotisserie Chicken

February 20, 2010 – 12:30 am | by admin

da8a7a5d4bhicken.jpg 150x99 Grilling: Peruvian Rotisserie Chicken

From Recipes [Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving it as a holiday gift, and as soon as I saw it, I knew exactly what was going on that spit: chicken. I’m in love with the rotisserie chicken from this hole-in-the-wall pan-Latino joint near my office but can’t quite put my finger on what makes it so delicious. I set out on an expedition to find out but never came up with a clear consensus of a recipe. I decided to go with this one for Peruvian rotisserie chicken that piqued my interest instead. The chicken gets slathered with a paste of garlic powder, cumin, vinegar, paprika, white wine, oil, salt and pepper and marinates overnight. Then off it goes to the rotisserie, where the bird turns ever-so-slowly over a 300°F fire, transforming into a perfectly browned beauty. The semi-crisp skin packed a powerful flavor punch with a slight acidity, and the meat was incredibly moist from …

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Grilling: Stuffed Pork Chops

November 27, 2009 – 2:00 pm | by admin

430d2c1472chops 150x99 Grilling: Stuffed Pork Chops

From Recipes About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave , and appears weekly here on Serious Eats during grilling season. [ Photographs: Josh Bousel ] Alton Brown may be against stuffing a turkey, but stuffing a pork chop, now that’s another story. If you haven’t tired of that Thanksgiving dressing and are dearly missing the act of stuffing a bread mixture into a piece of meat, then this is the recipe for you. I would think that any leftover stuffing should work with this technique, you may just want to add some extra liquid to it so it doesn’t dry out when re-cooked. I followed Alton Brown’s recipe for a cornbread stuffing with fall flavors (running the gamut from walnuts to dried fruit), piped into brined, double-thick loin chops, then grilled over medium-high heat. The texture and flavor of the stuffing injected a new and exciting life into these chops, which now has me eying other meats at the butcher that may be ripe for a similar treatment. Stuffed and Grilled Pork Chops Adapted from Alton Brown Ingredients 4 double thick bone-in loin end pork chops 1 cup salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar, heated 1 pound ice cubes 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts…

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Grilling: Cider-Glazed Sweet Potatoes

November 20, 2009 – 6:30 pm | by admin

a3907d16cdtatoes 150x99 Grilling: Cider Glazed Sweet Potatoes

From Recipes Note: Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] If there’s any tension during my family’s Thanksgiving, it’s usually over who and what gets control of the oven. Too many dishes have been scraped because of limited cooking space, so recipes that don’t require oven use are golden. Even though I hesitate to call this recipe for cider-glazed sweet potatoes real grilling, it does bring the cooking outdoors, which gets bonus points for getting me out of the kitchen completely. The sweet potatoes are roasted in a liquid mixture of apple cider, brown sugar, olive oil, and cider vinegar until the liquid cooks down and glazes the spuds, which just happens to be about the same time the potatoes become velvety smooth inside. It’s a simple recipe that requires little attention, but produces a luscious, sticky-sweet side, making it an excellent choice for any Thanksgiving menu. Cider-Glazed Sweet Potatoes Ingredients 6 medium sweet potatoes, about 5 pounds 1/2 cup apple cider 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon dark brown sugar Sea salt Procedure 1. Light a chimney 3/4 full of charcoal. While the fire is lighting, peel and cut the sweet potatoes …

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Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

October 30, 2009 – 6:00 pm | by admin

493a29e581avioli 150x99 Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

From Recipes [Photographs: Joshua Bousel] I hadn’t carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to those offering fruit (or worse, pennies). That was, until last year, when I was invited to two pumpkin carving operations, where a large squash reminded me of these joys. This year I’m not missing any opportunity to carve, cook, and even grill this fall treat. In the same vein as roasting butternut squash on the grill for soup, I decided to roast small pumpkin halves until completely soft, then mix the innards with shallots, ricotta, nutmeg, cayenne, salt, and pepper to make one kickin’ ravioli filling. Assembled in fresh pasta, they were quickly boiled, then added to a browned butter and sage sauce. The meal had complex flavors ranging from the sweet and creamy pumpkin filling to the nutty and earthy sauce, all finished off with a batch of roasted spicy pumpkin seeds to round out this season’s pumpkin experience. Grilled Pumpkin Ravioli with Brown Butter and Sage Sauce Ingredients 1 small pumpkin, about 3 lbs, halved and seeded 1 large shallot, finely diced 12 tablespoons of butter 1/4 lb fresh ricotta 1/8 teaspoon cayenne pepper Pinch of nutmeg Kosher salt Freshly ground pepper 1 batch…

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Grilling: Pocket Pitas

October 2, 2009 – 7:00 pm | by admin

f274cc49acpitas 150x99 Grilling: Pocket Pitas

From Recipes “I took a ten-minute break to wallow in my failure then returned to the grill—but those ten minutes made all the puffy difference.” [Photographs: Joshua Bousel] Given my rough relationship with bread-making, I had little hope that grilling pita pockets would yield the proper results. But since I’m not one to shy away from a challenge—and determined to take the upper hand in my battle with breads—I ventured forth in a quest to grill delicious pocket pitas. I made a switch to instant yeast, taking improper proofing out of the equation for failure, and mixed it with flour, salt, oil, and water, letting it knead for 10 minutes in the KitchenAid. Then the dough went into the fridge to rise overnight. I checked on it after an hour and it was already rising. (Hurray!) The next day, I divided the dough, let is rest while I prepared the grill, then rolled them into rather imperfect rounds one-fourth of an inch thick. Before throwing the dough on the grill, I gave each disc a few mists of water to add some moisture, hoping to create the air bubbles needed to form the pocket. The first few pitas didn’t puff, and although delicious, I was feeling a little dejected. …

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Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

September 11, 2009 – 6:00 pm | by admin

fe3bdb9f5bpepper 150x99 Grilling: Yogurt Marinated Chicken Kebabs with Aleppo Pepper

From Recipes Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] I like a good challenge of finding somewhat obscure ingredients. This is what drew me to a chicken recipe involving Aleppo pepper, a Syrian dried ground pepper. I thought it would be an easy one since a variety of Middle Eastern markets dot my neighborhood, but after a good afternoon of searching, I ultimately failed and resorted to paprika and crushed red pepper. Dejected, but not totally down, I soldiered on and finished the recipe of chicken marinated in a yogurt-based mixture, which is then skewered and grilled. Any lingering feelings of disappointment quickly faded upon tasting. Aleppo pepper or not, this chicken were delicious. Moist and wonderfully flavored—with spice from the pepper and tang from the acids in the vinegar and lemons—these skewers were among some of the best I’ve ever had. Although satisfied, Aleppo pepper is still on a growing list of ingredients I must find, and once I do, there’s no doubt I’ll be making this again with the real deal. Yogurt-Marinated …

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Grilling: Gazpacho

August 21, 2009 – 7:00 pm | by admin

d2ad999715zpacho 150x99 Grilling: Gazpacho

From Recipes On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! The extreme heat and humidity we have going on here in New York hasn’t exactly left me with a desire to stand next to a 500-degree grill. That is until I came across this recipe for a grilled gazpacho. The thought of sweating it out over the flames with the reward of a cold summer soup at the end was very enticing. So it went, I grilled almost every ingredient in the soup: green onions, garlic, onion, red and green peppers, and tomatoes. Then they all got a spin in the blender along with a cucumber, oil, vinegar, salt, and pepper, followed by a chill in the fridge. After the hour defined in the recipe as the minimum resting period, I was in need of relief from the heat…

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Grilling: Lebanese Kofta

August 14, 2009 – 7:00 pm | by admin

5db6c8bb7bkofta 150x99 Grilling: Lebanese Kofta

From Recipes Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My enthusiasm for lamb is not mutual in my relationship, so it’s always a treat when I cook it up at home—it doesn’t happen all that often. Last weekend was one of those sporadic times when lamb graced my grill, and it was extra special since these Lebanese kofta skewers were some of the best lamb creations I’ve ever made. It started with fatty pieces of lamb shoulder, which I finely ground, combined with parsley, onion, cinnamon, cloves, nutmeg, salt and pepper. The lamb mixture was then formed around skewers and grilled. The spices were subtle against the distinct flavor of lamb, but there was just enough to give the meat a complexity behind its deceptively simple looks. With an under-oiled grate, a couple …

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Grilling: Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes

August 7, 2009 – 7:00 pm | by admin

7599bd0524hicken 150x99 Grilling: Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes

From Recipes Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Chicken tends to be my go-to item when I want something to grill after work but haven’t planned anything in advance. It’s quick, healthy, and can easily be livened up with a simple sauce. Although not that exciting, it does the trick to fill the belly. When I came across this chicken recipe in Bobby Flay ’s Grill It! , I got all jazzed up about the roasted-garlic vinaigrette pairing, thinking it may add the needed punch to make a last-minute meal truly excellent. Unfortunately expectations were not quite met. The meal was pleasant enough—a juicy, crisp-skinned grilled chicken along with silky fingerling potatoes, and while the sauce added a decent flavor to both, it didn’t provide the extra depth I …

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Grilling: Pizza

July 3, 2009 – 7:00 pm | by admin

cebc4bf2cepizza 150x99 Grilling: Pizza

From Recipes On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Before you run out and grab all those burgers and hot dogs for tomorrow’s great Fourth of July cookout, let me tempt you with another great American tradition that’s great for the grill and revelers alike: pizza Although the high heat of the grill produces a truly excellent pizza, it’s a challenge to get a perfectly cooked crisp crust at the same time the toppings are ready, but after years of trial and error, I’ve developed a fairly foolproof way to get perfect pizzas every time. This requires a two-zone fire, with all the coals piled on one side of the charcoal grate, and a process of cooking the crust in stages. First you stretch the dough out to a personal-size pizza and place it directly over the coals, cooking it…

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