Combine the ingredients for the Marinade in a shallow dish. Transfer the chicken into the dish and coat well with the Marinade. Cover the dish and marinate 8 hours (for best flavor).
Prepare the Honey Dipping Sauce by combining the water, sugar and honey in a small saucepan and heat it over medium heat. Stir until sugar is dissolved.
Pour the mixture into a bowl and add the crushed red pepper. Let it cool to room temperature before adding the white vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use.
To grill the chicken, scrape the marinade off the chicken breast. Season the chicken with salt and freshly ground black pepper to taste.
Grill the chicken thighs 3-4 minutes each side.
Reduce the heat or move the chicken to another part of the grill with lower heat. Let it cook for another 2 minutes. Turn the chicken over and cook until desired tenderness.
Let it rest for 3-5 minutes before slicing the chicken. Plate and serve with warm steamed brown rice and dipping sauce on the side.
Over medium-high heat add butter to a medium sauce pan, melt.
Next, add shallots and peppers. Sauté until shallots are fragrant. Next add chopped bacon, sauté for 2 minutes more.
Next add beans and bbq sauce. Stir until all in sauce pan is well incorporated. Set pot aside on back burner on low heat.
In a large skillet over medium-high heat, add avocado oil. When heated, add chorizo and cook for about 6-8 minutes, stirring meat often. Do not cook chorizo hard, just until done, sausage should be cooked but soft.
With a slotted spoon, scoop meat up, allowing any fat to drip off and add to bbq bean mixture. Mix chorizo into beans.
Plate and enjoy with a side salad. Or any of these suggested side dishes.
Food magazine “Saveur” wrote that Greece is the fountainhead of European culture.
The mysterious Minoans were among the first residents of Greece, arriving around 2700 B.C.
Besides finding wild grapes and making wine with them, they also discovered a bitter native berry they began to cure and press, and if you guessed the olive, you guessed correctly. The olive, and its oil, became the economic foundation of their civilization (Food History Of Greece – Saveur).
Making Greek Grilled Chicken
Barbecuing food always seems to have a special flavor.
But preparation of what you’re going to barbecue is key to great tasting food.
To prepare the chicken breasts to be barbecued, cut small slits crosswise on each breast, being careful not to cut all the way through.
Doing this helps the marinade penetrate the meat, which disperses the marinaded flavor throughout the meat and not just on the surface. It also helps the chicken cook evenly.
You can do the same when Ross method chicken breasts.
Marinating meat helps it retain it juices while cooking.
Preparing your Independence Day (July 4thUSA) is always done with either a party, picnic, or a cookout, at which you may try to make easy to have in the backyard, at the park or by the water. Here is an easy and fast way to accomplish that, with our featured recipe: Organic BBQ Hot Dogs and Potato Pack.
You can easily prepare these at home before you leave to the park, or beach. For each serving, you steam 9 to 10 mini colored potatoes (about 40 mini potatoes for a serving of 4), just until a fork can insert with no problem.
Next, using heavy duty foil, cut a piece 12 inches X 18 inches long. Place a cooked uncured organic all beef hot dog in the center, and arrange 9 to 10 of the small steamed potatoes around the hot dog. For each packet you will add 3 to 4 tablespoons of diced onion (optional), 1/4 to 1/3 cup of shredded cheese, of your choice, and pour an organic barbecue sauce over the top.
Fold foil to form a tent around the food, making sure it is closed tight. Place into your ice cooler, until ready to barbecue at the park or beach.
Heat your barbecue grill to medium. Now place your foiled tent wraps in a barbecue basket and place on the warm grill. Close the lid and let the food heat through for about 10 to 12 minutes.
Using a pair of barbecue tongs, remove the tent wraps and place each on to individual plates. Open the wraps, top with more cheese (optional) and allow to cool, serve and enjoy.
Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
Grill covered over medium heat 10-12 minutes or until heated through. Using a pair of barbecue tongs, remove from heat to individual plates. Open foil carefully to allow steam to escape. Top with more cheese, if desired.
(Recipe adopted from June/July 2013 Taste of Home Magazine – rearranged to fit our pallet)
If only we could include the smell, of those vegetables barbecuing. You’ll just have to prepare this featured recipe to enjoy that smell.
Grilling vegetables is really easy and a lot of fun. Barbecuing gets you outside to enjoy fresh air. Put on a little music and enjoy the view of your garden. If you bbq in the sun, you’re getting your daily dose of vitamin-D as well.
The general rule to BBQ your vegetables is to cut them into pieces that will cook quickly and evenly. All the cut pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Most will soak their cut vegetables in cold water for about 30 minutes before grilling them to keep them from drying out.
BBQ vegetables are meant for entertaining, and grilling them brings out their natural sweetness, and the the seasoning mix or marinade adds a real punch of flavor your palate is sure to enjoy every time.
Let’s get started with our featured recipe: BBQ Garlic Lemon Vegetable Platter with a Avocado Greek Yogurt Dipping Sauce. This vegetable platter makes for a great appetizer to keep your guests happily waiting while you finish up the main course.
Here is what you will need.
1/2 pound green beans, fresh, trimmed
1 medium sweet potato, cut french fry style, 1 inch thick (option to remove or leave peel on)
1 each red, yellow, purple carrots, medium size, cut into strips, 1 inch thick (option to remove or leave peel on)
Line your BBQ grill with some aluminum foil, put grill into place, and heat the grill with your favorite method (chips, charcoal, or gas). While waiting for grill to heat, in a large mixing bowl add the oil, vinegar, and seasoning. Next add the cut vegetables and mix until well coated.
After preparing the vegetables (no we did not soak them in water, as the grill is foil lined they are not exposed to the flame) spread out the season coated vegetables onto the hot grill, then turn down fire (if using gas).
Grill the vegetables, turning occasionally, for about 7 to 8 minutes (if using gas). Do not overcook, as the vegetables can dry out, and will become flimsy, which you do not want. You want your vegetables cooked, but still firm and with some crunch.
Remove BBQ vegetables to a plate, and set aside to cool some while preparing the dipping sauce.
To a medium mixing bowl, add the avocado vinaigrette and greek yogurt, and mix until well blended. pour into a smaller bowl that will fit in the middle of a round platter with vegetables arranged around it.
Serve this prepared platter as a side dish or an appetizer to entertain your guests as they arrive, or even put it on your Sunday Brunch menu.
Just hearing the word barbecue can make one think of a social gathering about to take place, either in your backyard, in the mountains, at the beach, at a friends place, or at the park. Where there is a barbecue, there is always food served.
Barbecuing is most always outdoors, and either in the late afternoon or evening, and most of the time on a Saturday or Sunday afternoon.
Have you ever wondered about the term BBQ or barbecued? Well, this term is used in two ways, as an adjective that refers to this method of cooking the food, and secondly used as a verb for the act of cooking the food.
Barbecuing food is cooked either using wood chips, charcoal, or propane gas, and there are many different regional variations depending where you are at in the world.
History Of Barbecuing
Most literature on the history of barbecuing points to Haiti as the origin. Some historians on barbecuing write that when the Spaniards who arrived after Columbus (who landed in North America in 1492) a few years later, found the Haitian people roasting animal meat over a raised wooden framework. The fire was built underneath, and the flames and smoke would rise and envelop the meat.
It is also written that Spanish explorers, Gonzalo Fernández De Oviedo y Valdés, were the first to use the word “barbecoa” in print in Spain in 1526. Barbecoa is the Spanish word for Barbecue in English.
Barbecuing really isn’t a sport, but it is has permeated all of society and is a tradition in much of the world. There are BBQ competitions held yearsly, and almost all competition grillers use charcoal, most often in large, custom designed brick or steel grills.
Barbecue competitions are held in just about every state in the United States during the warmer months, from April through September. These competitive events feature competitions between teams of cooks and are divided into separate competitions, best BBQ pork, beef, chicken, and including the best barbecue sauces.
Here at Splendid Recipes and More, we are not competitive when it comes to barbecuing, we are just happy that the method was ever invited.
Here are some very simple and easy recipes for barbecuing beef and chicken.
Mix spices, mirin, and oil until well incorporated.
Place 1 pound of chicken breasts (about 4) onto a heated foil prepared barbecue (your choice to use wood chips, charcoal or propane).
Next bast each chicken breast with spice mixture, turn breasts and bast the other side. Turn chicken about every 6 to 8 minutes so meat cooks evenly. No need to bast continuously, as the foil protects the meat juices and spices from falling through the grill.
We also have a foil tent of mixed vegetables (you can use what ever type of vegetable you like), this is a great way to utilize the heat from the barbeque without using your kitchen stove top, and possibly warming the house up on a hot day.
We added about 2 or 3 tablespoons of avocado oil with 1 teaspoon of garlic lemon seasoning, that we purchased at the Whole Foods Market. Cook vegetables until done.
If the vegetables do finish before the meat is cooked, just leave them in their foiled tent and place them into a cover dish to keep them warm.
When everything is cooked and ready to eat…
just plate and enjoy.
Now for our second simple and easy barbecue recipe – BBQ Beef and Sweet Pepper Fajitas –
Prepare 1 or 2 pounds of carne para asar or carne asada, as it is called in Spanish. It is thin (very thin, less than 1/4 inch thick) cuts of sirloin, which can be found in most meat markets or the meat section of your favorit market to shop for food. Prepare the meat by cutting away any fat, and cutting meat into 1 and half inch long strips by about 1 inch wide. Seed about 7 or 8 sweet mini peppers (use yellow, orange, and red), cut them into strips about 1/2 inch wide.
Now for the seasoning we had two choices in our spice cupboard. A Mayan Coffee Rub, and a Caribbean Rub, both purchased at the whole foods Market. We used the Caribbean Rub, and how fitting considering the history of barbequing started in Haiti, which is in the Caribbean.
Place 1 tablespoon of Caribbean rub spices into a large mixing bowl with 1/4 cup avocado oil, and a small amount of balsamic vinegar (about 1/2 teaspoon). Mix the liquids and spices together.
Next add the meat and sweet peppers and mix till well coated. Let set, and fire up the barbeque. Line a piece of tin foil to fit your grill.
When the barbeque is heated, add the meat mixture and cook until done, turning about every 5 or 8 minutes.
When the meat mix is cooked remove to a platter and serve.
Because we foil lined the grill, look at the juices that did not trip through. After placing cooked meat mixture onto a platter, pour those juices over the -BBQ Beef and Sweet Pepper Fajitas –