Easy Peasy

Earlier this week, I volunteered to help O’s kindergarten class with their “Sink or Float” water project.  The class was organized into groups and moved from station to station completing various activities to teach them about the science behind things that sink and things that float.  It was a fun day, and I’m not-so-secretly glad that I didn’t get assigned to man the clay boat station.  At my station, the students were given various objects and had to make predictions about whether they would sink or float, then record the actual results.  For the two hours I was in the classroom, one phrase was repeated over and over again by the kindergarteners, “Easy peasy, lemon squeezy.”  Of course, that phrase is now stuck in my head.

“Easy peasy lemon squeezy” recipes are among some of my favorite.  It doesn’t get much more easy peasy than this (I would include “lemon squeezy,” but the lemon for this isn’t squeezed).  Chicken drumsticks are always a popular dinner in our house.  O exclaims “I love chicken sticks!” every time he sees them leaving the grill and headed to the table.  One man’s “drummie” is another man’s “chicken stick,” apparently.  Lane has been very into grilling everything on his new charcoal grill, but a gas grill or indoor grilling on a grill pan works fine as well.  While chicken drumsticks covered in barbecue sauce and grilled are a warm-weather staple for me, I love to change it up sometimes and coat the drumsticks with a rub instead.  This tarragon rub works great on the drumsticks, and would be great on chicken breasts if drumsticks aren’t your thing.

Tarragon Rub Grilled Chicken Drumsticks

Ingredients:

• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. dried parsley
• 2 Tbsp. dried tarragon
• 1/2 Tbsp. kosher salt
• 1 tsp. ground black pepper
• Freshly grated zest of 1 lemon (optional but recomended)
• 1 1/2- 2 lbs. (about 6 large-ish) chicken drumsticks (skin can be removed if preferred)

Directions:

Heat a grill (charcoal or gas) to 450 degrees, or heat a grill pan indoors over medium-high heat.

To make the rub, combine the onion powder, garlic powder, parsley, tarragon, salt, pepper, and lemon zest in a small bowl and stir to combine.

Pat the chicken drumsticks dry with paper towels.

Sprinkle 1/2 of the rub mixture evenly over the chicken drumsticks, then flip the drumsticks and sprinkle the remaining 1/2 of the rub mixture over the chicken.

Evenly coat the chicken with the sprinkled rub mixture, using clean hands (wash hands immediately after handling raw chicken!).

When the grill is heated, place the drumsticks onto the grate (or heated grill pan).

Flip the chicken every 7-8 minutes, grilling for a total of about 30 minutes.  Keep an eye on the grill or grill pan temperature and adjust the heat accordingly to keep the chicken from burning.  Chicken is done when cooked to an internal temperature of 190 degrees.

Remove the chicken from the grill and allow it to rest for 10 minutes before serving (chicken is way too hot to handle- especially for children- if served immediately so please allow for the resting time).

Makes about 6 drumsticks.

Source: Diana Dishes original

 

End of Summer

I keep seeing apple and pumpkin recipes everywhere, and I can’t help but wonder why we’re all rushing summer.  The time of year when summer becomes fall is my favorite, but I’m always a little sad to see summer go.  Summer doesn’t end for another two weeks, and I’m milking the last of it by getting outside to grill for dinner.  I have a pork rub seasoning that’s great to make when the seasons change, because you can use it on some pork chops for the grill in the summer, and sprinkle some on a pork roast to throw in the oven for fall.

I had made Lane this pork rub as a gift, and it works perfectly for pork chops or a pork roast.  I like to season the pork with this at least half an hour before I’m going to cook it, but I’ve sprinkled it on at the last minute and it’s been great.  This is going to make about a 1/2 C. of seasoning, and you’ll use about two tablespoons per pound of meat, but it stores well in an airtight container for about a year.  Here, I used it on some pork chops and they were a fantastic quick dinner.

Pork Rub

Ingredients:

• 1/4 C. paprika
• 1/8 C. fresh ground black pepper
• 3 Tbsp. garlic powder
• 2 Tbsp. onion powder
• 1 tsp. cayenne pepper (you can add more if you like more heat)
• 1/4 C. kosher salt
• 2 Tbsp. white sugar

Directions:

Mix all ingredients together in a medium bowl to combine thoroughly.

Store in an airtight container.

To use for pork chops or a pork roast, use 2 Tbsp. seasoning per pound of meat.

Sprinkle over meat on both sides, rub in with fingers, and cook using desired cooking method.

Source: adapted from BBQ Pit Boys

All Summer Long

Earlier this summer I shared a beef kabob recipe with you, and I neglected to share one for chicken kabobs.  It’s time I remedy that, seeing as how the days of summer are dwindling.  The kiddos are back to school next week (including O, who’s off to kindergarten), and I wouldn’t believe it if I hadn’t put it on the calendar myself.  It’s been a great summer, but it’s time to get back into the school routine.  Oh, and learning and all.  Learning is good, I’m a fan.

Even as the days get cooler, I love to eat food that Lane has grilled grill.  Chicken kabobs are one of my favorite grilling recipes, and so easy to make.  The chicken does need to marinade, so some planning ahead is required.  I’ve listed as ingredients my favorite veggies for these (amounts are flexible- sometimes you’ll need more or less), but you can use any veggies you love.  Grilled zucchini is one of my favorite parts of this, so even though the veggies will change depending on what’s for sale at the farmer’s markets, I always put zucchini on these.  If you’re using wooden skewers, soak them for at least an hour before skewering the meat and vegetables to avoid burning the skewers.  A tip I love is to soak an entire package of skewers overnight, and then freeze them in a resealable bag.  Then, you always have soaked skewers ready for these chicken kabobs.

Chicken Kabobs

Ingredients:

• 1 1/2 Tbsp. olive oil
• 1 1/2 Tbsp. lemon juice
• 1/2 – 1 tsp. paprika
• 1/2 tsp. chili flakes
• 1/2 tsp. ground cumin
• 2 cloves garlic, crushed
• 1/4 tsp. salt
• 1 Tbsp. chopped fresh parsley leaves
• 1 lb. boneless, skinless chicken breast cut into roughly 1 inch cubes
• 1 green pepper, seeded and cut into 1 inch pieces
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 2 onions, cut in half and then quartered (make 8 pieces of onion, total)
• 1 medium zucchini, cut into 1 inch pieces
• 1 C. grape or cherry tomatoes
• 1 medium yellow squash cut into 1 inch pieces
• 1 C. whole white mushrooms

Directions:

In a large resealable bag or container, combine the olive oil, lemon juice, chili flakes, paprika, cumin, garlic, and salt.  Seal and shake the bag to combine.

Add the chicken to the bag, seal, and refrigerate for at least one hour.

When ready to grill, thread pieces of chicken onto skewers, alternating with vegetables.  For instance, a skewer would contain a piece of chicken, then red pepper, then green pepper, then onion, then tomato, then mushroom, then zucchini, then green squash and repeat, making sure to skewer the ingredients tightly together, until the skewer is full.

Repeat until all chicken has been used (again, you may not need all of the vegetables).

Heat the grill to medium-high heat and grill the kabobs, turning occasionally, until the chicken is cooked through (about 15 minutes depending on how hot your grill is).

Makes approximately 4-6 skewers, depending on a number of factors.

Source: marinade from Rasa Malaysia

The Shark Fighter

I know I haven’t been around much since the 2012 Summer Olympics series wrapped.  Tomorrow, there will be more of an explanation for that.  Today, there are more important things to discuss, because it’s Shark Week.  I know this is later than I usually post, but  I’m up to my eyeballs in boxes that excited about posting this.  Every year since 1987, The Discovery Channel has dedicated a week, known as Shark Week, to shark-related programming.  I’ve seen posts on other sites I follow for shark themed foods (I really wanted to make this watermelon but we are a party of two most days around here), but no actual shark recipes.  Seeing as how earlier this summer my local grocery store had shark on sale, which has been sitting in Lane’s freezer ever since, it was time to remedy this.

After researching other people’s reports about the taste and texture of cooked shark, I decided it would stand up to being grilled.  So, I seasoned it and Lane grilled it.  I couldn’t stop there- I had to make a white wine garlic cream sauce, in case I needed to smother the shark in something if I didn’t like it.   The sauce did work really well with this, but it turns out I probably would have liked the seasoned grilled shark on its own.  If you’re wondering, the cooked shark has almost the texture of chicken breast, and tastes like a slightly fishier pork chop.  I’m sure I’m not doing it justice, but trust me, if you wanted to venture out of your comfort zone, shark wouldn’t put you too far into unfamiliar territory.

Grilled Shark with White Wine Garlic Cream Sauce

Ingredients:

for the shark:

• 8 oz. shark fillet
• 1 tsp. garlic salt
• 1/2 tsp. pepper

for the sauce:

• 4 Tbsp. butter, divided
• 3 cloves garlic, minced
• 1 C. dry white wine
• salt and pepper, to taste
• 2 Tbsp. flour
• 1 C. milk

Directions:

Sprinkle the shark with garlic salt and pepper on both sides.

Put the shark onto a plate, cover, and refrigerate while waiting for the grill to heat.

Heat the grill to medium-high heat (approximately 450 degrees).

When the grill has reached medium-high heat, place the shark onto the grates and cook, without moving the fillet, for five minutes.

Flip the fillet over and grill for an additional five minutes.

Remove from the heat and cover in aluminum foil to keep warm if the sauce isn’t ready yet (I made the sauce while the grill was heating).

To make the sauce, heat 2 Tbsp. of the butter in a small pan until melted.

Add the garlic and cook over medium heat, stirring, for one minute.

Add the wine and turn the heat to medium high and bring to a boil.

Turn the heat back down to medium and allow the wine mixture to simmer until reduced by half.

In another small sauce pan, melt the remaining 2 Tbsp. of butter.

Add the flour to that saucepan and cook over medium heat for five minutes.

Add the milk in small increments to the flour mixture (approximately 1/8 C. at a time- if you add the milk too fast, you’ll have lumps other than the minced garlic in your sauce), whisking the milk into the flour mixture thoroughly after each addition.

When all of the milk has been incorporated into the flour mixture, add the wine mixture to the saucepan and stir to combine.

Spoon over shark fillet and serve (this is also good over chicken).

Serves 2, with leftover sauce.

Source: sauce adapted from Garlic-Central, shark is a lucky guess  Diana Dishes original

Hand in Hand

It was an exciting photo finish yesterday in the women’s triathlon when Nicola Sprig of Switzerland edged out Lisa Norden of Sweden. Chinese swimmer Sun Yang broke his own world record in the men’s 1500m freestyle swimming event. Michael Phelps ended his Olympic career with 18 gold medals when team USA won the 4x100m men’s medley relay.

The 1988 Summer Olympics were held in Seoul, South Korea. This was the last time that the Opening Ceremonies were held during the day, and the last time live doves were released during the Opening Ceremonies. A memorable event of the 1988 Seoul Summer Olympics was when American diver Greg Lougainis hit the back of his head on the diving board during the men’s three meter final. He went on to win gold in both the men’s three meter springboard and ten meter platform events.

Bulgogi is a popular street food in South Korea. I found many variations of this recipe, as it seems different families have their own ways of making it. True bulgogi is very thinly sliced, to the point that grilling it on a traditional grill isn’t feasible. I had Lane grill this on a cast iron griddle placed on the grate of his outdoor grill. If that’s not an option for you, I would use a cast iron (or other heavy) skillet. This does need to marinate for at least two hours, and can marinate all day or night if needed, so you will have to plan ahead. I served this with rice and edamame, but traditionally it’s eaten with kimchi, wrapped in a lettuce leaf, with a dipping sauce.

Bulgogi

Ingredients:

• 1 lb. beef sirloin, sliced very thin (about 2-3mm thick slices)
• 5 cloves garlic, crushed
• 1 medium onion, peeled and quartered
• 1 Asian pear, peeled and grated (or 2 regular pears)
• 1 sweet apple (such as Fuji), peeled and grated
• 2/3 C. light soy sauce
• 2 Tbsp. sesame oil
• 2 scallions, sliced (white and green parts, but not the leaves)
• fresh ground black pepper, to taste

Directions:

In a large resealable bag, combine the garlic, onion, grated pear, grated apple, soy sauce, sesame oil, scallions, and black pepper.

Seal the bag and shake to combine ingredients.

Add the beef to the bag, seal, and place on a plate.

Place the plate and bag in the refrigerator and let it sit, turning every so often for at least 2 hours.

When ready, heat grill to medium heat and place a cast iron griddle pan on the grates. If you aren’t grilling, heat a cast iron or other heavy skillet over medium heat until skillet is hot.

Add the beef to the griddle pan (or skillet), including some of the marinade and cook, leaving the lid to the grill open, and using tongs to move the meat around frequently, until beef is cooked through, about ten minutes.

Makes 4 servings.

Source: adapted from Insanity Theory

Come My Friend Across the Sea

If you missed any of yesterday’s Olympics coverage, you missed out on some great moments.  Swimmer Dana Vollmer not only took home a gold medal, she set a new world record for the women’s 100m butterfly.  While the US women’s gymnastics team is still the favorite to win team gold, gymnast Jordan Wieber did not qualify for the individual all-around competition, coming in third to Aly Raisman and Gabby Douglas.  Michael Phelps earned a silver medal as part of a 4 man relay team, meaning he only needs two more medals of any color to be the most decorated Olympian of all time.

Day four of the Summer Olympics 2012 series is a look at the 1964 Tokyo Summer Olympics. The Tokyo Summer Games marked the first time the Summer Games were held in Asia. This was also the year Judo and women’s volleyball were introduced, along with the women’s pentathalon. Ninety-three nations competed in the 1964 Summer Olympics (Libya attended the Opening Ceremonies, but withdrew before competing in any events). These were also the first games to be telecast internationally, instead of shipping video overseas for broadcast.

To honor the 1964 Tokyo games, I bring you yakitori. Yakitori is skewered, grilled chicken that has been marinated in a mixture containing sake and mirin. It’s a popular street food, and any part of the chicken can be used and considered to be yakitori. For this, I marinated chicken breast for three hours, put the strips on skewers, and had Lane grill them while I made rice and green beans (let’s hear it for my sous-chef!). If you don’t have an outdoor grill, an indoor one is fine. If neither one is an option, I suggest using the broiler, or skipping the skewers and cooking the chicken in a cast iron skillet.

Yakitori

Ingredients:

• 1 lb. boneless, skinless chicken breast, cut into 1 inch strips
• 1/3 C. soy sauce (I suggest using “lite,” or “reduced sodium”)
• 1/3 C. sake
• 1/3 C. mirin
• 2 Tbsp. sugar
• 1/2 tsp. ground ginger
• 1 tsp. minced garlic
• 1 tsp. sesame oil

Directions:

To make the marinade, combine all ingredients except the chicken in a large sealable bag or container and shake to combine.

Place the chicken into the bag or container, seal, and shake to coat the chicken.

Put the bag on a plate or in a shallow dish and place it in the refrigerator for at least two hours. Turn the bag halfway through.

When the chicken has marinated, remove it from the marinade and weave it onto bamboo skewers.

Heat the grill to about 400 degrees, place the chicken on the grate and grill until cooked through, approximately ten minutes. Turn the chicken over halfway through.

Makes 4 servings.

Source: Japan Food Addict