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10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

by liz · Jun 15, 2018

Zesty BBQ Ribs recipe
Zesty BBQ Ribs recipe – photo courtesy of Meals.com

Summer is grilling time! If you aren’t as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year. Well, we’ve got 10 summer grilling tips to get you heated up and in the swing of summer.

  1. Gas grills burn cleaner than charcoal grills, but give food a less smoky taste.
  2. Grilling is a great way to eat healthy (because grilled vegetables taste so good!) as long as you pick lean meats to grill.
  3. Make sure to preheat your grill 10-15 minutes before cooking, to get it to the right temperature and clean the grill.
  4. Cooking on high heat caramelizes the food on the outside, boosting flavors on the inside.
  5. Wet & dry rubs are a quick way to season meat and vegetables; marinades can be done the night before.
  6. Apply BBQ sauce after grilling or near the end of the grilling time. The sugar in the sauce can burn more quickly, charring the meat on the outside too soon.
  7. Try to turn the food as little as possible; keep the food on one side to get seared, turning it only once. If the outside is seared well and the inside isn’t done, consider lowering the heat or moving the food to the top shelf.
  8. Follow the FDA’s guidelines to safe cooking temperatures for meats.
  9. Pull food off the grill just before it’s done and let it rest for 5-10 minutes under foil; it will continue cooking and marinate in its own juices.
  10. If you want to cut fat off the meat, do it after cooking. Fat helps the meat retain juices during cooking and it will taste better.

Zesty BBQ Ribs (recipe courtesy of Meals.com)

Ingredients for 8 servings:

RIBS

  • 2 racks (about 4 pounds total) baby back ribs
  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons instant coffee
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE

  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 2 cups ketchup
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoons chicken bouillon
  • 3 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS: FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE: HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

Print
Zesty BBQ Ribs Recipe
Author: Meals.com
Recipe type: Main
Prep time:  15 mins
Cook time:  5 hours
Total time:  5 hours 15 mins
Serves: 8 servings
 
Summer is grilling time! If you aren't as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year.
Ingredients
  • RIBS
  • 2 racks (about 4 pounds total) baby back ribs
  • 2½ teaspoons packed brown sugar
  • 1¼ teaspoons instant coffee
  • 1¼ teaspoons sea or kosher salt
  • 1¼ teaspoons garlic powder
  • 1¼ teaspoons ground coriander
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon baking cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1½ cups dry red wine
  • BBQ SAUCE
  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 2 cups ketchup
  • 1½ cups apple cider vinegar
  • ¾ cup packed brown sugar
  • 1½ tablespoons chicken bouillon
  • 3 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle adobo sauce
Instructions
  1. FOR RIBS:
  2. FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
  3. COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
  4. PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.
  5. PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.
  6. FOR BBQ SAUCE:
  7. HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.
  8. Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!
Wordpress Recipe Plugin by EasyRecipe
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Filed Under: Main Dishes, Outdoor, Recipes, Summer Tagged With: barbecue, Barbecue grill, Barbecue ribs, Barbecue sauce, BBQ ribs, BBQ sauce, grilling, Pork ribs, Spice rub, summer, summer grilling recipe

Chinese Inspiration: Shanghai Steamed Black Cod with Summer Vegetables

Chinese Inspiration: Shanghai Steamed Black Cod with Summer Vegetables

by liz · Jun 10, 2018

Written by Liz –

Steamed Shanghai Black Cod with Summer Vegetables recipe

Eating out is probably my very favorite thing to do. I love to pick out a new restaurant, then go check out its neighborhood and decor, imagining myself living nearby and becoming a regular, noting coffee shops on the corner I might frequent in the morning and places to find new wines after work. I always ask the server what the chef recommends – after all, he is the expert. She is the one who knows what’s fresh, what’s done best in her kitchen.

I especially love small, family owned, neighborhood Chinese joints, where you can find dishes so authentic you could only dream of recreating them at home. On a recent visit to one such place, I promptly asked “What should I eat?” Chef sent several dishes: all traditional Chinese slightly tweaked to accommodate local ingredients and Chef’s recent culinary obsessions. My favorites were the Szechuan Lamb Loin in Traditional Orange Peel Sauce and the Braised Fresh Black Cod with Szechuan Chili Sauce. Chef gallantly shared his black cod recipe with me, which was 3 pages long and included ingredients I couldn’t pronounce! I immediately set about making a simpler version that’s also easy to cook (based on Chris’ fish packets recipe).

I love Szechuan cooking: really spicy but also a sweet or cooling element to balance it. In this recipe, you can adjust the amount of red pepper flakes to get just the right level of spice that you will love. Gourmet Chinese food at home! Also a great fish recipe if you’re eating fish on Friday.

Shanghai Steamed Black Cod with Summer Vegetables

Ingredients for 4 servings:

  • 4 tablespoons sesame oil, divided
  • 6 cloves garlic, chopped
  • Grated peel and juice from 1 Mandarin orange or tangerine
  • 1/4 cup chicken stock
  • 1/4 cup MAGGI Seasoning Sauce
  • 1/4 cup sake or dry white wine
  • 1 bunch green onions, half bunch sliced thinly lengthwise and other half diced for garnish
  • 4 quarter-sized slices fresh ginger, finely chopped
  • 1 tablespoon packed light brown sugar
  • 1 to 3 teaspoons red pepper flakes
  • 2 teaspoons ground cinnamon
  • 4 (4 to 5 ounces each) about 1-inch-thick Alaskan or Black Cod fish fillets (can use other white fish such as wild halibut, red snapper, orange roughy or talapia)
  • 1 bunch thin asparagus spears, cut on diagonal into 2-inch pieces (about 2 1/2 cups total)
  • 2 zucchini, sliced into 1/4-inch circles (about 1 1/2 cups total)
  • Heavy-duty foil
  • 2 tablespoons toasted sesame seeds for garnish

Directions:

Steamed Shanghai Black Cod with Summer Vegetables recipe

PREHEAT oven to 450° F.

HEAT 1 tablespoon sesame oil in large skillet over medium heat. Add garlic; cook, stirring frequently, for about 4 minutes or until brown.

Steamed Shanghai Black Cod with Summer Vegetables recipe

COMBINE remaining 3 tablespoons sesame oil, browned garlic, orange juice and grated peel, chicken stock, seasoning sauce, sake, thinly sliced green onions, ginger, brown sugar, chili flakes and cinnamon in large bowl. Mix well, as shown above.

Steamed Shanghai Black Cod with Summer Vegetables recipe

ARRANGE four 12 x 13-inch pieces of foil on work surface. Divide asparagus and zucchini evenly down center of each foil sheet. Place one fish fillet over vegetables.

Steamed Shanghai Black Cod with Summer Vegetables recipe

FOLD up foil sides to create small foil bowl. Pour about one-quarter cup of the sauce over fish and vegetables for each packet. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly roll pan or rimmed baking sheet.

BAKE for 17 to 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate. Top with sauce, diced green onions and toasted sesame seeds. (This is also great served over rice.)

Steamed Shanghai Black Cod with Summer Vegetables recipe

Cook’s Tip:

Fish packets are also great on the grill! Preheat grill to medium. Place packets on grill; cover and cook over indirect heat for 20 minutes or until fish is opaque in center and vegetables are crisp-tender. Remove from grill and open carefully.

Links:

  • Steamed Shanghai Black Cod with Summer Vegetables
  • More Maggi recipes

More fish recipes:

No Mess Summer Fish Packets with Pesto recipe
No Mess Summer Fish Packets with Pesto
Lemon-Dill Salmon recipe
Lemon-Dill Salmon recipe

Filed Under: Healthy Stuff, Main Dishes, Recipes, Summer Tagged With: Asian, barbecue, Chinese, cod, Father's Day, fish, fish on friday, grilling, lent recipe, Seafood, Sichuan, tilapia

Fishin’ in the Garden: Marinated Swordfish with Avocado Butter

Fishin’ in the Garden: Marinated Swordfish with Avocado Butter

by liz · May 5, 2018

 

Grilled Swordfish Kabobs with Avocado Butter recipe
Photo by Meals.com

 

I had just spent some time in Spain, Basque country to be exact, where I’d eaten so much amazing seafood. Octopus charcoal-grilled or swimming in fragrant broth, fish caught that day then wood-oven fired with wine and garlic and zesty, salty sardines to start every meal.

When I returned, I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it’s just coming to life and things are beginning to bloom. And if you’re eating fish on Friday, this is a great fish recipe.

As usual, I made a few changes to the recipe:

  • I used basic whitefish instead of swordfish. It has a similar taste to swordfish or tuna, but a more buttery texture.
  • I used fresh squeezed orange juice and orange zest instead of lemon. This gave it a more mellow, sweet-citrus flavor.
  • I broiled the fish whole instead of cubing it for kabobs (but limited serving sizes to less than 6 ounces). This kept it tender on the inside and perfectly broiled on the outside.

Grilled Swordfish Kabobs with Avocado Butter recipe

The dish was a hit! My guests said they would have been impressed with any chef that made this (perhaps at an outdoor restaurant in Spain?) along with the side of blanched asparagus with a farm egg, dressed with the same marinade. And I just might be a little impressed myself.

Grilled Swordfish Kabobs with Avocado Butter, from Meals.com

Ingredients:

AVOCADO BUTTER

  • 1/2 avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions, tops included

SWORDFISH KABOBS

  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
  • 4 skewers

Directions:

FOR AVOCADO BUTTER:

COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.

FOR SWORDFISH KABOBS:

COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.

ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.

THREAD fish onto skewers. Discard marinade.

PREHEAT grill or broiler.

GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.

Note: If you are using wooden skewers, soak in water for 30 minutes before threading.

Print
Marinated Swordfish with Avocado Butter
Author: Meals.com
Recipe type: Main
Prep time:  20 mins
Cook time:  4 mins
Total time:  24 mins
Serves: 4 servings
 
I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it's just coming to life and things are beginning to bloom. And if you're eating fish on Friday, this is a great fish recipe.
Ingredients
  • AVOCADO BUTTER
  • ½ avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon MAGGI Seasoning Sauce
  • ⅛ teaspoon garlic powder
  • ¼ cup thinly sliced green onions, tops included
  • SWORDFISH KABOBS
  • ¼ cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • ¼ cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1½ pounds total) small swordfish or tuna steaks, cut into 1½-inch cubes
  • 4 skewers
Instructions
  1. FOR AVOCADO BUTTER:
  2. COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
  3. FOR SWORDFISH KABOBS:
  4. COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
  5. ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
  6. THREAD fish onto skewers. Discard marinade.
  7. PREHEAT grill or broiler.
  8. GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
  9. Note: If you are using wooden skewers, soak in water for 30 minutes before threading.
Wordpress Recipe Plugin by EasyRecipe
3.4.3177

 

 

Filed Under: Healthy Stuff, Main Dishes, Recipes, Summer Tagged With: baked fish, barbecue, best fish recipe, fish on friday, grilled fish, lent recipe, summer, summer grilling recipe, white fish

Summer Grilling: Beat The Heat By Bringing Cooking Outdoors

Summer Grilling: Beat The Heat By Bringing Cooking Outdoors

by liz · Jun 14, 2012

Written by Liz –

Grilled Fruit with Apple-Maple Syrup recipe

It’s the time of year to retire the oven and do a little backyard cooking, especially with Father’s Day just around the corner! With just a grill and tongs, the great outdoors can provide a natural setting for creative menus. Here are some tips and tricks for firing up your mealtime in the warm months ahead:

  • Arm Yourself with the Right Tools. If it’s always grill season for you, consider investing in a high-quality grill that can be used year after year. Next, buy a set of flat metal skewers—they do not require soaking and they will not fall apart like the wooden ones. The flat edge keeps food from turning, which is an added bonus.
  • Master the Classics. No barbecue is complete without hamburgers and hot dogs. Toasted buns should be placed butter side down for a few minutes until golden brown. Make handmade patties 3⁄4 of an inch thick and use chopped onions, dry onion-soup mix, Worcestershire sauce, salt and pepper to season. Hot dogs should be turned often until slightly blistered on all sides. For veggie lovers, portobello mushrooms marinated in equal parts olive oil and balsamic vinegar are a tasty alternative.
  • Experiment. Grills are for more than just meat! Pizza, fruits and vegetables gain new appreciation when cooked on an open flame.

Kids and adults will both love this Grilled Fruit with Apple-Maple Syrup as a summertime treat. Brushed with a warm blend of 100% apple juice and pure maple syrup, this grillable dessert is ideal with a scoop of vanilla ice cream.

Grilled Fruit with Apple-Maple Syrup

Ingredients for 4 servings:

  • 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
  • 1/4 cup pure maple syrup
  • 4 slices ripe pineapple, peeled
  • 2 peaches, cut in half, pits removed
  • 4 scoops Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream

Directions:

COMBINE Juicy Juice and syrup in small saucepan over medium heat. Bring to a boil; reduce heat to low and cook for 5 minutes or until slightly thick. Remove from heat and cool slightly.

PREHEAT grill. Brush fruit lightly with a small amount of syrup. Grill fruit, brushing occasionally with additional syrup, for about 2 to 3 minutes per side or until nicely browned.

REMOVE fruit to individual dishes and top each with a scoop of ice cream. Drizzle with remaining syrup.

Links:

  • Grilled Fruit with Apple-Maple Syrup
  • Get a Juicy Juice coupon
  • Make a difference with Dreyer’s

Related grilling recipes:

Linguine with Lemon and Grilled Baby Artichokes recipe
Linguine with Lemon and Grilled Baby Artichokes
Grilled Pound Cake with Seasonal Berries and Apple-Ginger Syrup recipe
Grilled Pound Cake with Seasonal Berries & Apple-Ginger Syrup

Filed Under: Outdoor, Recipes, Summer, Sweets Tagged With: barbecue, beverage, Father's Day, fruit, grilling, summer

National Linguine Day + Wine Pairing

National Linguine Day + Wine Pairing

by liz · Sep 15, 2011

Pesto Linguine with Green Beans & Artichoke Hearts recipe
Photo by Buitoni

I love to try to incorporate as many vegetables as possible into my meals – after all, how many of us actually get the recommended dose of veggies at each meal? So when I found out about National Linguine Day, I decided to find some linguine + vegetable recipes, and also try pairing wine with them.

Well, I found 2 great recipes – super easy version and look-like-a-chef version – plus 1 great wine to go with them both. Both recipes use one of my favorite vegetables, artichoke, which is a difficult food to pair with wine, but what wine goes with artichoke, pesto, green beans and lemon? I found the winning varietal…read below to find out!

Super Easy Version: Pesto Linguine with Green Beans & Artichoke Hearts

Recipe by Buitoni

Ingredients for 4 servings:

  • 1 package (9 ounces) Linguine
  • 1 1/4 cups fresh green beans, cut in half
  • 1 container (7 ounces) Pesto with Basil
  • 3/4 cup artichoke hearts, quartered
  • Pinch of ground black pepper
  • 2 tablespoons shredded Parmesan Cheese
  • Fresh basil sprigs (optional)

Directions:

PREPARE pasta according to package directions, cooking green beans with pasta; drain. Transfer pasta and beans to large serving bowl; toss with pesto, artichoke hearts and pepper. Sprinkle with cheese. Garnish with basil.
Print
Pesto Linguine with Green Beans & Artichoke Hearts
Author: Buitoni
Recipe type: Main
Cuisine: Italian
Prep time:  10 mins
Cook time:  5 mins
Total time:  15 mins
Serves: 2
 
Add color to your plate with this simple recipe for BUITONI Fettuccine with Peas, Leeks and Thyme. Using fresh or frozen peas and leeks, this understated pasta dish will become your new go-to recipe. Serve with a thin slice of crisp bread.
Ingredients
  • 1 package Refrigerated Linguine (9 oz.)
  • 1¼ cups fresh green beans
  • 1 container Refrigerated Pesto with Basil (7 oz.)
  • ¾ cup artichoke hearts
  • Pinch of ground black pepper
  • 2 tablespoons freshly shredded Parmesan cheese (5 oz.)
  • Fresh basil sprigs
Instructions
  1. PREPARE pasta according to package directions, cooking green beans with pasta; drain. Transfer pasta and beans to large serving bowl; toss with pesto, artichoke hearts and pepper. Sprinkle with cheese. Garnish with basil.
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Linguine with Lemon and Grilled Baby Artichokes recipe
Photo by Buitoni

Look-Like-a-Chef Version: Linguine with Lemon and Grilled Baby Artichokes

Recipe by Buitoni

Ingredients for 4 servings:

  • 1 1/2 cups fresh, frozen or canned baby artichokes or artichoke hearts, tossed in 2 teaspoons extra-virgin olive oil
  • 1 package (9 ounces) Linguine
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine or chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon peel
  • 2 to 3 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons chopped fresh chives
  • 1 to 2 tablespoons chopped fresh tarragon (optional)
  • 1/4 teaspoon each salt and freshly ground black pepper
  • shredded Parmesan Cheese

Directions:

PREHEAT grill.

GRILL artichokes over medium heat until lightly browned. Alternatively, place on baking sheet, cut-side-up and position 6 inches from broiler. Broil for about 3 minutes or until lightly browned.

BRING water to a boil in large pot; add linguine. Cook for 1 minute. Drain, reserving ¼ cup cooking water.

HEAT oil in large skillet over medium heat. Add garlic; cook for 1 minute or until fragrant (the garlic should not brown). Stir in wine and cook for about 4 minutes or until slightly reduced. Add lemon juice, lemon peel, parsley, chives, tarragon, salt and pepper; cook for about 1 minute or until mixture is heated through.

ADD cooked linguine to skillet along with reserved cooking water and Parmesan cheese. Toss gently to coat. Toss in artichoke hearts. Serve immediately with additional extra virgin olive oil and Parmesan cheese, if desired.

Verdicchio with artichokes

 

Wine Pairing: Verdicchio

You need a wine with high acidity to pair with artichokes and something from Italy to match the food style. And a white wine since it’s a late summer dinner, pretty light with green vegetables and plenty of freshness. A Verdicchio is perfect for this! It’s crisp and snappy, matching the acidity of the artichokes and lemon, and creating some summer sizzle in your mouth. A last hurrah to the sun.

Filed Under: Fall, Healthy Stuff, Italian Food, Main Dishes, Recipes Tagged With: barbecue, Cooking Light, grilling, healthy cooking, Italian food, linguine, Pasta, Vegetable, Verdicchio, Wine pairing

Summer Grilling Recipes: Ribs, Rubs & Chicken Galore

Summer Grilling Recipes: Ribs, Rubs & Chicken Galore

by liz · Jun 2, 2011

Coffee-Spice Rubbed Ribs recipe

When the weather gets warm, I head outside to cook. Grilling season is here! Recently I’d eaten an entire meal of grilled food in Spain. And Memorial Day is a good time to pull off the cover and blow the dust away. The grill is your new best friend.

Grilling meat may seem daunting if you’ve never done it, so rest assured you can use a grill almost the same as you would an oven. Many recipes have directions for both an oven and a grill, and you can also use rubs, sauces and marinades to season any type of meat: beef, poultry, pork, lamb and more. All it takes is a little research and recipe hunting.

I started my summer grilling by using this Coffee-Spiced Rub recipe, which is perfect on ribs as shown in the recipe. But I wanted to grill a whole chicken using this rub, so I modified the cooking time since chicken has a lot less fat than ribs.

Coffee-Spiced Rub

(covers 4 pounds meat, shown on ribs at top)

Ingredients:

  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa

Directions:

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub meat with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the meat.

To learn how to grill a whole chicken, I turned to YouTube; it looked so easy! I had a whole chicken and some beef brisket as well, and I still wanted to use this recipe’s method of first slow cooking the meat over beer or wine, then grilling it to perfection at the end. Plus, I was dying to use a handcrafted pecan beer I got at the local beer festival – in the South – to perform this duty.

Coffee-Spice Rubbed Ribs or Chicken recipe

Since I was cooking chicken and brisket, the meat only needed about an hour in the oven at 250 (it made the house smell so good!) then I put it on the grill to finish the cooking and crisp up the outside. The leftover beer plus drippings in the bottom of the oven pan smelled so good, I used it to make a sauce.

Coffee-Spice Rubbed Ribs or Chicken recipe

For the sauce:

Pour the liquid from the pan under the meat through a sieve into a sauce pan. Bring to a boil and add a bit of butter. Cook until it reduces by about half and serve alongside the meat.

For my next backyard dinner, I decided to marinate and grill a whole chicken. The marinade in this Chardonnay Marinated Chicken recipe captured my heart and I set to work. I doubled the amount of chardonnay to almost cover the chicken, and created a custom herb mix made from every herb growing in the garden around my house, including rosemary, thyme, parsley, lavender and mint. I also used good, local olive oil and large sea salt. Turning the chicken in the marinade a few times during the evening made me lick my fingers! I couldn’t wait to eat it.

Chardonnay Marinated & Grilled Chicken recipe

To grill, I followed my handy YouTube instructions, and it turned out perfectly cooked. 15 minutes before the chicken was done, I added zucchini, asparagus and broccolini to the grill. I also made a warm spicy-vinegar potato salad and mini lemon tartlets to fill every last bit of space in my guests’ tummies.

My grill is now the most popular kid in town.

Links:

  • Coffee-Spiced Ribs
  • Get a Taster’s Choice coupon
  • Get a Toll House coupon

Related Grilling Recipes:

Skewered Sesame Chicken recipe
Skewered Sesame Chicken (oven or grill)
Grilled Pound Cake with Seasonal Berries and Apple-Ginger Syrup recipe
Grilled Pound Cake with Berries & Apple-Ginger Syrup

Filed Under: Healthy Stuff, Main Dishes, Recipes, Summer Tagged With: barbecue, Beef, Chicken, Father's Day, grilling, spicy, summer, summer grilling recipe, Vegetable

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