Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts

Tuesday, March 21, 2017

Harissa Grilled Chicken Kabobs with Garbanzo Bean Tabbouleh

LESLIE: One pleasure in writing the Spice Shop Mysteries is discovering new-to-me spices and blends. Harissa is a North African blend that Amanda Bevill, owner of World Spice Merchants in Seattle and co-author of World Spice at Home, compares to American chili powder, but with more complexity and depth of flavor. Her blend combines caraway, coriander, and cumin seeds, which are toasted and mixed with guajillo chile flakes, garlic, smoked paprika, Hungarian (or sweet) paprika, pequin chiles, and ground cinnamon. Much easier to buy a small jar!

We find harissa to brim with flavor, not heat. The smoky touch from the paprika gives it a dark, earthy flavor, accented by the chiles and cinnamon. To my mouth, it’s more reminiscent of mole than of chili powder, with an almost chocolate-y depth. In this recipe, the honey adds a lovely sweetness that complements the other flavors without overwhelming them.

Harissa is also available as a paste; if you use a paste in this recipe, substitute it for the powder but start with a smaller amount of olive oil and thin to a workable texture.

This is also not your usual mint and tomato accented tabbouleh. The bulgur and garbanzo beans or chickpeas are a great combination. We used red bulgur because we had it, but any variety will do. It takes about twenty minutes to cook, so start it and let it cook while you make the sauce and grill the chicken.

Harissa is also great to spice up nuts. Combine 2 tablespoons of harissa powder and a tablespoon of kosher salt. Stir into a pound of raw almonds and cashews. Spread on a baking sheet and roast at 375 degrees for 8-10 minutes, stirring once to cook the nuts evenly. Place the baking sheet on a rack; the nuts will continue to brown slightly as they cool.

Harissa Grilled Chicken Kabobs with Garbanzo Bean Tabbouleh 

1 cup (dry) bulgur wheat, cooked
1/4 cup (4 tablespoons) harissa powder
2 tablespoons olive oil
2 tablespoons honey
1-1/4 pounds skinless, boneless chicken breasts
1-15 ounce can garbanzo beans or chickpeas, drained and rinsed.
½ to 3/4 cup chopped fresh parsley
1 teaspoon lemon juice
½ teaspoon kosher salt


Heat your grill.

Cook the bulgur wheat following package directions.

While the bulgur is cooking, mix the harissa powder with the olive oil and honey in a small bowl to make a paste.

Cut the chicken into long strips and thread on skewers. Brush with half the harissa paste. Grill 6-10 minutes, turning once, until cooked through.

Mix the bulgur with the garbanzo beans. Stir in the parsley, lemon juice, and salt.

Place the tabbouleh in a shallow serving bowl. Remove the chicken from the skewers and place the strips on the tabbouleh. Drizzle with reserved harissa.

Serves four.









From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Saturday, June 18, 2016

Kebobs with Top of the Fair Marinade #Recipe @PegCochran

Summer is grilling time, and I love it!  A good marinade or a spicy rub along with the grill combine to produce tasty but simple and quick meals!  One of my favorite marinades came from my mother-in-law and is called Top of the Fair Marinade.  The Top of the Fair was a restaurant at the 1964-1965 World's Fair in NYC.  Either my mother-in-law found the recipe printed in a magazine somewhere or she managed to worm it out of the chef at the restaurant! (Which she was known to do.)

The restaurant's slogan was "Eat Up in the Air at the Top of the World's Fair."  The restaurant was 120 feet up in the air beneath the Port Authority Heliport and offered panoramic views of the entire Fair and as far afield as the Statue of Liberty, the United Nations, Central Park and New York's many bridges.  The restaurant seated 1100 in its dining room, bar, cocktail lounge and private room and was  completely glass enclosed.

Lunch was a whopping $2.95 and dinner could be had for as little as $4.95.  And if you wanted to avoid NYC traffic on your way to the restaurant, a round-trip ride on the helicopter was $6.95!  According to an article in The New York Herald Tribune, 4/17/65,  " Helicopters heading for the roof look as if they are about to come through the restaurant. The building vibrates but there is little noise. The place is completely sound-proofed and air-conditioned."  According to the Tribune it was "A warm and gay place to be, with the Fair world stretching beyond in every direction."  (For more information and some wonderful pictures visit nywf64.com.)

One of the dishes on the menu was Shashlik Caucasian, lamb on skewer, grilled with spiced onion and tomato quarters.  I suspect the lamb was marinated in the Top of the Fair Marinade.

Ingredients:
1/2 cup oil (olive oil or vegetable oil)
1/4 cup lemon juice
1 tsp. salt
1 tsp. oregano
1/2 tsp. black pepper
1 garlic clove, minced

Combine all of the above and mix well.




 Marinate your meat (I used chicken cubes but you can use beef, lamb or pork.)



Assemble your veggies--I used tomatoes, red onion, zucchini and mushrooms.


 Skewer your ingredients



Grill to delicious perfection!


Enjoy!

Thursday, May 10, 2012

Barbecue "Ribs"

Fake ribs and slaw on a sammie, with corn on the cob.
Perfect summer fare!
Today I bring you another installment in the saga of this 20-year vegetarian's love of good ol' meat:  barbecue ribz.  (The "z" means they're not real!)

You can buy frozen fake barbecue ribs, and they're pretty tasty, frankly.  But they're expensive, and I'm cheap.  This version is less expensive (assuming these are the sort of ingredients you keep in your pantry).  They're also surprisingly easy.  Note that there are lots of similar recipes on the net.  This just happens to be the one I've tried and the one I can vouch for.  But don't be bashful about trying something similar with different spices or a slightly different protein profile.

You can grill the finished product on an actual charcoal grill, but I'm happy to broil them to get that caramel crisp on the sauce.  The ribz themselves can be eaten alone, but I like them on a sandwich with a simple coleslaw garnish.  Voila, some down home bbq sammies.

Susan V's Barbecued Seitan Ribz 
(originally posted at Everyday Dish)

1 c. wheat gluten
2 tsp. smoked paprika (I have sometimes subbed 2 tsp. of Penzey's Galena St. Rub, so you could probably try any BBQ rub blend that has paprika in it)
2 Tbs. nutritional yeast (or parmesan cheese)
2 tsp. onion powder
1 tsp. garlic powder
3/4 c. water
2 Tbs. nut butter (tahini, peanut butter, etc.)
1 tsp. liquid smoke
1 Tbs. soy sauce
1 c. bottled barbecue sauce

Preheat oven to 350 and spray an 8x8 inch pan with nonstick spray.

Combine dry ingredients in a large bowl.  Whisk all the wet ingredients (except the bbq sauce) in a separate bowl, then add to the dry ingredients.  Mix and knead for about 2 minutes.

Place dough in pan and flatten.  Score into 8 strips, then cut those in half to make 16 rectangles.  Bake 25 minutes.  Turn broiler on to high.

Remove from oven and cut again.  Use a spatula to lift the pieces out, and place on a broiler rack lined with foil.  Brush with half the sauce, broil for 3 minutes, flip, brush with remaining sauce, and broil again.  (Keep an eye on the broiler so you don't burn these ... you can also grill them on an outdoor grill or a George Foreman type thingie.)

Friday, July 9, 2010

5 Ways to Use Your Grilled Leftovers by Cleo Coyle


Burgers, steak, hot dogs, ribs, and chicken were probably the most commonly grilled meats in the USA last weekend.

I grilled pork chops, which I blogged about last Friday. To get my recipe for Pork Chops with Apple Juice and Sage marinade, click here.


Then New York was hit by record levels of heat (over 100 degrees). This kept me grilling, because our little, urban kitchen is not air conditioned and there was no way I'd crank up an oven or even a gas burner in airless heat that brutal.

When the unbearable temps finally came down to plain old uncomfortable, I took a look at our fridge full of grilled leftovers and thought—okay, now I know what I’m blogging about this week!

Before I get to my ideas, however, I have to ask about your own. Do you have favorite ways to use those day-old grilled meats (or veggies)? Feel free to leave your ideas in the comments below –- and if you blog, you are more than welcome to leave a link so everyone can check out your recipe posts, too.

Finally, here at Mystery Lovers' Kitchen, we are all still proudly celebrating this week's debut of two delightful new mystery series by two of our own mystery writing cooks. Congratulations again to...



Avery Aames on the release of
The Long Quiche Goodbye,
the first book in her Cheese Shop
Mysteries
and to...


Riley Adams' on the publicaiton
of Delicious and Suspicious,the first
book in her Memphis BBQ Mysteries!


Cheers to you both!




And, now, here are my...

Five Ways to Use
Your Grilled Leftovers


#1 Leftover Burgers – I confess: I will eat cold pizza out of the fridge. But I’ve never met anyone who enjoys an ice cold hamburger. Sure, you can feed it to Fluffy. But why turn deliciously grilled burger meat into cat food? Here’s what I like to do...

Slice the meat patties lengthwise into three or four thick strips, splash on some Worcestershire sauce and re-heat in the microwave. Warm a skillet on your stovetop and toss in soft, flour tortillas, one at a time, flipping to heat both sides. Plate the tortilla and create a Hamburger Wrap, using the re-heated burger strips and the same “fixin’s” you’d use on your burger: mustard, pickle, tomato, shredded lettuce, mayo, ketchup, crumbled bleu cheese, whatever you like!

#2 Leftover Steak – Simple. Place a bit of butter on each steak and re-heat in the microwave. Slice newly sizzling steaks into strips and serve over a salad tossed with your favorite dressing. We like either homemade Caesar or bleu cheese dressings. For the latter, I’ll mix crumbled bleu cheese into mayonnaise, stir in a little chopped garlic, squeeze in a bit of lemon, toss in some chopped scallions, and add a bit of anchovy paste. If you don’t like or have anchovy paste on hand, try a dash of Worcestershire. That deep, umami flavor of the anchovy or the Worcestershire perfectly balances the brighter, more astringent notes of the other ingredients in the dressing.

#3 Leftover Hot Dogs – Here in New York, our mayor is the billionaire businessman Michael Bloomberg. During one of the many posh events that he attended a few years ago, the buffet was as lavish as one might expect at such a function, including jumbo shrimp bigger than a toddler’s fist. As this legendary story goes, the succulent shrimp didn’t interest the mayor. What Mr. Bloomberg kept reaching for were savory little wieners wrapped in pastry dough. Yes, that’s right, our billionaire mayor couldn’t stop eating good old Pigs in Blankets!

Pigs in Blankets - Billionaire Mayor Bait!


If you’ve never had Pigs in Blankets made with hot dogs and either pastry or biscuit dough, then you’re missing out. Take your leftover grilled hot dogs and cut them in two. Make a shallow incision lengthwise in each piece and place a sliver of your favorite cheese inside (cheddar, Monterey jack, queso blanco, mozzarella, Swiss).

Break open a tube of Pillsbury Cresents (or your favorite brand of refrigerated pastry dough). There are eight triangles per tube. Cut the triangles of dough in half (lengthwise or widthwise, your choice). You now have 16 pieces of dough. Roll the dough around your cheese-stuffed hot dog halves. Place on a baking sheet that’s been sprayed with a bit of non-stick cooking spray. Bake for about 10 to 14 minutes in an oven preheated to 350 degrees F. When dough is puffed and golden brown, remove from oven. Serve warm with a side of tiny pickles and a “dipping sauce” of ketchup and mustard mixed together at a 1:1 ratio. (It’s classic!)

(And if you have unused pieces of dough, then simply sprinkle them with cinammon sugar and roll into mini croissants. You can enjoy them with coffee after dinner or for breakfast in the morning.)

 #4 Leftover Ribs (or any other pork) – Last week, I grilled up pork chops and posted a recipe for an easy Apple Juice and Sage marinade. Click here if you missed it. This week, I’d suggest stripping any pork meat off the bone and creating a classic Soft Taco with fresh guacamole, slices of jalapeno, your favorite hot sauce, and a dollop of cooling sour cream. I’m fine with eating the grilled pork cold this way, but you can always re-heat it in a microwave or on your stovetop.

Cleo Coyle's Amazing Coffee Glazed BBQ Chicken...
This recipe will be in my next E-newsletter.
The newsletter is free. To sign up, just send an email
to VillageBlend@aol.com that says "Sign me up."

#5 Leftover Chicken – I’ll never say no to a cold piece of chicken, whether grilled or breaded and fried. To me, it’s good old fashioned picnic basket comfort food. If you're not a fan of eating cold chicken off the bone, however, here is another grilling leftovers idea, one I made this week after grilling my very special “coffee” chicken (pictured).

To get my recipe for Coffee Glazed BBQ Chicken, sign up for my newsletter, which will be going out soon with that exclusive recipe included. (To find out how to sign up, read the photo caption.)

In the meantime, here’s my recipe for Grilled Chicken, Bacon, and Egg Salad – perfect for an easy, tasty lunch or a refreshingly chilled dinner on a butally hot day.




Cleo Coyle’s
Grilled Chicken,
Bacon, and Egg Salad

3-4 pieces of leftover grilled chicken.
3-4 strips of bacon, sliced into small pieces, cooked and drained
3 hardboiled eggs, chopped
¼ cup fresh parsley chopped (I use the flat-leaf “Italian” parsley)
5 Tablespoons mayonnaise
1 teaspoon lemon juice (about 1/2 a fresh lemon)
Sea or Kosher salt
Freshly ground pepper (white is prettier for presentation but I’ll use black when it’s all I have on hand)

Strip the chicken from the bone and cut the meat into bite-size pieces. You should have about 2 cups of chopped meat. If not, add meat from another piece of chicken. Mix in the cooked bacon piece, hardboiled eggs, and chopped parsley. Add mayonnaise and lemon juice and mix again. Add salt and freshly ground pepper to taste. Chill and enjoy on slices of a crusty baguette, your favorite crackers, or make a sandwich with your favorite toasted bread.



Eat with joy!
 
 

~Cleo Coyle
author of
The Coffeehouse Mysteries




To get more recipes ideas or to find out about the books in my nationally bestselling Coffeehouse Mystery series, visit me at my official website:
www.CoffeehouseMystery.com



On Sale
August 3, 2010
Roast Mortem
by Cleo Coyle






Comments for Cleo
welcome!

What are you favorite ideas
for using grilled leftovers?

Friday, May 28, 2010

You Are Cordially Invited to a Mystery Lovers Cookout (by Cleo Coyle)


Hear the sizzle of that steak? Feel the butter dribbling down your chin as you bite into your sweet corn? Smell the caramelized sugar of the toasted marshmallows?

There are few things I enjoy more than a good old-fashioned cookout. With the start of summer grilling season finally here, I decided to present to you what a Mystery Lovers' Kitchen back yard spread might look like...


I'll kick it off with throwing a couple of steaks on the barbie. But not just any steaks. Being the java lovin' author that I am, I give you a recipe that many of my readers tell me they have tried and enjoyed...


Cleo,
Coffee Crazy

Cleo's Coffee-Marinated Steak (Redux!)

Why I love this recipe: This easy coffee marinade imparts a wonderful, earthy character to the meat while also plumping it up, keeping it moist throughout the grilling process.

Ingredients:
Steaks for grilling or broiling
Cold coffee
Salt (sea or Kosher)
Pepper (freshly ground)
Worcestershire sauce
Scallions or shallots
Steak dry rub


(1) Prep meat: Pound the steak out with the spike side of a meat hammer. If you don’t have a meat hammer, then put your steak in a plastic bag and pound it with a regular hammer or the back of a ladle – and then prick it all over with a fork. This starts the tenderizing process. (It also gets all kinds of frustrations out. Who needs therapy when you can pound meat?)


(2) Cover with coffee: Place your steaks in a glass or plastic container and pour enough cold coffee over them to cover. Now sprinkle in about a tablespoon of Kosher or sea salt, a dash of freshly ground pepper, and a couple of diced scallions or shallots along with a splash of Worcestershire sauce. Cover the container with plastic wrap and chill in the fridge for 1 to 3 hours. No longer.

(3) Grill, broil, or pan cook: Pull the steaks out of the container and discard the liquid. Do not rinse the meat. Apply a favorite dry rub. (I'll be posting a favorite coffee-rub recipe very soon. Stay tuned!) In the meantime, I'm happy to recommend a very good pre-made rub: Szeged brand Steak Rub in the cute little black metal can. (See photo.) Finally, throw your coffee-marinated steaks on a charcoal or gas grill, broil the meat in the oven, or in a pan on the stovetop. Cook time is about 12 minutes for medium-rare (140° F) and 15 minutes for medium (160° F).

(4) Rest: Remove meat from heat and allow to "rest" for 5 to 8 minutes (depending on thickness) before serving. This rest period allows the steak to re-collect its juices. If you cut into meat the moment it comes off the grill, the juices will run out and the meat will taste dry. Just tent foil over the meat to keep it warm and...Eat with joy!







Okay, so we've got the meat course for our cookout menu. Now what else are we going to eat? How about some garlic bread made right on the grill? Oh, yes! And some homemade basil butter for the steak and corn on the cob...

Krista,
Domestic Diva

You can get both of these delectable recipes from Krista Davis, author of the Domestic Diva Mysteries. Just click here.








But I think we need a few more side dishes, don't you? How about those "Southern Sides in a Snap" that Delicious and Suspicious author Riley Adams whipped us for us not too long ago?
Riley (aka Elizabeth)
Delicious and Suspicious

 To get Riley's recipes for easy corn pudding, garlic cheese grits, and crock pot mac 'n' cheese, click here.




So what about our vegetarian guests? Or those of us who want to enjoy the fresh taste of spring veggies, maybe with a glass of chilled wine?

Avery,
Say Cheese!
I know who can help us here: Avery Aames, author of The Long Quiche Goodbye with a recipe for asparagus and zucchini quiche. Get Avery's springtime perfect recipe by clicking here.





What else do we need to get this party started? How about a couple of sweet, tart, refreshing and relaxing Raspberry Lemon Drop martinis?

Julie,
Grace Under Pressure



Julie Hyzy, author of Grace Under Pressure, brought us this amazing recipe that should get everyone in the “spirit” of enjoying the start of summer. Click here to get Julie’s recipe.




Finally, we need an amazing dessert. How about a “cupcake for grown ups,” one with the cool flavors of sweet mint, frosty lime, and island rum?

Jenn,
Cool cupcake expert
For this, we’ll turn to our cupcake maven, Jenn McKinlay, author of Sprinkle with Murder. Not long ago, Jenn shared her recipe for Mojito Cupcakes. Click here to get the scoop on this inventive treat.






Well, that about does it for today's menu. And you want to know the best part? There are many more possibilities in our right column. Just scroll down and you’ll see our recipes tagged by descriptive names: appetizers, vegetables, barbecue, desserts, you name it! We hope they’ll be of help for you this weekend – or any weekend.


There's plenty of strife in the world right now. Cooking a special meal may seem like a small thing, but cooking with love for those you love may just be the remedy for staying sane in this crazy world.


Have a Happy
Memorial Day weekend,
everyone...




Eat with joy!

~Cleo Coyle
author of
The Coffeehouse Mysteries




For even more recipe ideas or to find out about the books in my nationally bestselling Coffeehouse Mystery series, visit me at my official website:
www.CoffeehouseMystery.com


Coming
August 2010
Roast Mortem
by Cleo Coyle





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CLEO'S SUMMER
COFFEE PICK!

Sign up for Cleo's weekly
FREE COFFEE
DRAWINGS

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Find out more at
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Have you entered
Julie's May Contest?




You may have noticed that Julie's been running a pre-order contest for her new book, Grace Under Pressure. Well, guess what? The books are starting to be available *already* - BN.com got them into readers' hands last week and her friends have spotted them at Borders brick-and-mortar stores. So the contest below is not only a pre-order, it's a current-order contest! Hope you take a moment to check it out:




Julie’s first book in the Manor of Murder Mystery series,
Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Purchase Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)




Here are a few helpful links to get you started:
Independent Bookstore List: here
- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

And don't forget to check out Avery's website: Avery Aames for fun stuff, tidbits, and upcoming contests. Only six weeks to the launch of The Long Quiche Goodbye.