Archive for the “Burgers And Other Quick Meals BBQ And Grilling Recipes” Category

Burgers And Other Quick Meals – BBQ And Grilling Recipes.

Skewered Grilled Shrimp with Lime, Honey and Mint - BBQ And Grilling Recipes

These shrimp are the perfect pick-up with drinks (mojitos come to mind). They can be prepared from start to finish in less than 10 minutes, ready in less time than it takes to preheat the grill.

TIMING
Prep: 5 minutes
Soaking the skewers: 10 minutes
Grill: About 4 minutes.

BBQ TOOLS AND EQUIPMENT
– 8 long bamboo skewers
– 8 small pieces aluminum foil
– Clean grill screen
– Long-handled tongs or grill mitt.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
6 tablespoons honey
Juice and finely grated zest of 1 lime
1 tablespoon chopped fresh mint leaves
¼ teaspoon kosher salt
1 pound extra-large (26–30 count) shrimp, shelled and cleaned Oil for coating grill screen.

DIRECTIONS
1. Put the bamboo skewers in a roasting pan and add enough water to cover; soak about 10 minutes. Heat the grill as directed.
2. Mix the honey, lime juice, lime zest, and mint, salt in a small bowl. Toss about half of this mixture with the shrimp and reserve the remainder for serving.
3. Arrange 3 or 4 shrimp on each skewer. Wrap a piece of foil around the exposed end of each skewer.
4. Put the grill screen on the grill and coat it with oil; cover for a few minutes to get the screen hot. Put the prepared skewers on the hot screen and grill, covered, until the shrimp are lightly browned and firm, about 2 minutes per side. Transfer to a serving plate, drizzle with the remaining sauce, and serve.

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A paillard is a paper-thin fillet of meat that grills in seconds and is one of the quickest meals ever to slide onto a dinner plate. Preparing the meat is not difficult, but it does require some pounding. A wide, flat piece of meat (butterflied boneless chicken breast is a natural; see page 164 for butterflying instructions) is placed between sheets of plastic wrap and flattened until it spreads wide and thin (about 3/16 inch). If you don’t have a meat pounder or a flat-faced meat mallet, you can use the bottom of a heavy saucepan or skillet, but if you prepare boneless chicken breasts regularly (and who doesn’t?), you should consider buying a good meat pounder. Paillards can be pounded hours ahead and
stored in the refrigerator; they will be on the grill for no longer than 1 minute.

TIMING
Prep: 10 minutes
Grill: 1 minute.

BBQ TOOLS AND EQUIPMENT
– Flat-sided meat pounder
– Long-handled spatula.

THE GRILL
Gas: Direct heat, high (500°F)
Clean, oiled grate
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed, 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 boneless, skinless chicken breast halves, trimmed,
tenders removed
6 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper, plus more to taste
6 anchovy fillets, minced
2 cloves garlic, minced
3 tablespoons finely chopped flat-leaf parsley
Pinch of crushed red pepper flakes
2 tablespoons unsalted butter
Oil for coating grill grate.

MAKING SUBSTITUTIONS
– Although boneless, skinless chicken breast halves are the prime candidate for paillardization, anything that can be pounded thin enough can be turned into a paillard. Unsoaked sea scallops make elegant mini-paillards. Slices of boneless turkey breast and cross sections of pork loin, beef tenderloin, or veal leg are all viable options.

DIRECTIONS
1. Heat the grill as directed.
2. Coat the chicken breasts with 4 teaspoons of the olive oil. Put one of them on a large sheet of plastic wrap, season it with the ¼ teaspoon each salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 3/16 inch thick and the approximate dimensions of a dinner plate. This preparation is a paillard. Set aside. Repeat with the remaining breast halves, using new sheets of plastic for each one.
3. Mash the anchovies, garlic, parsley, red pepper flakes, black pepper to taste, and butter on a clean work surface with the back of a fork until well combined. Divide into 4 equal portions.
4. Brush the grill grate and coat it liberally with oil. Remove the plastic wrap from 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way is to support it with your open hand and flip it onto the grill. Grill until the chicken looks opaque, about 30 seconds. Flip with a spatula and grill for 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 paillards.
5. Top each paillard with a portion of anchovy butter; serve immediately.

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In this satay, Thai peanut sauce is used both as a grilling sauce for chicken and as the base for a salad dressing that is tossed with baby greens, cucumber, scallions, and red peppers. The chicken strips are marinated and grilled on skewers and then served on top of the salad.

TIMING
Prep: 10 minutes
(plus 5 minutes for sauce)
Soaking the skewers: 30 minutes
Grill: 6 minutes.

BBQ TOOLS AND EQUIPMENT
– 12 long bamboo skewers
– Clean grill screen
– 12 small pieces aluminum foil
– Long-handled tongs or grill mitts
– Long-handled basting brush.

MAKING SUBSTITUTIONS
– This recipe can also be made with shrimp or pork..

GETTING CREATIVE
– Garnish the salad with toasted shredded coconut or chopped roasted peanuts.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 cup Thai Coconut Peanut Sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 pound boneless, skinless chicken breasts
8 cups field greens or baby lettuce mix
½ small cucumber, cut into thin strips
2 scallions, roots trimmed, thinly sliced
1 red bell pepper, stem and seeds removed, cut into thin strips
Oil for coating the grill screen

DIRECTIONS
1. Put the bamboo skewers in a roasting pan and add enough water to cover; soak for at least 30 minutes. Heat the grill as directed. Put the grill screen on the grill.
2. Combine the peanut sauce, vinegar, and lime juice in a small bowl. Cut the chicken into ¼-inch-thick slices (about 24 slices). Toss with ¼ cup of the sauce in another bowl; set aside.
3. Wash your hands well and toss the greens, cucumber, scallions, and red pepper in a large bowl.
4. Arrange 2 chicken slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer. Discard any sauce that has come into contact with the chicken.
5. Coat the grill screen with oil. Put the prepared skewers on the screen and grill, covered, until the chicken pieces are browned and firm, 2 to 3 minutes per side.
6. Toss 1/3 cup of the remaining sauce with the salad and divide among 4 plates. Put 3 skewers on each plate and top with a small amount of the sauce. Serve the remaining sauce on the side for dipping.

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Vietnamese Beef Satay Basted With Basil Butter

Satay is typically served with peanut sauce, and many people think the sauce itself is “satay,” when traditionally the name refers only to skewered marinated grilled meat. In this case the meat is beef and there is no dipping sauce at all. Rather, the meat is marinated in fish sauce and pineapple juice, which seasons and tenderizes the meat (pineapple contains bromelain, a natural meat tenderizer). After it is grilled, it is basted with basil butter, which glazes the crispy grilled beef with a delicate herbal perfume.

TIMING
Prep: 10 minutes
(plus 5 minutes for sauce)
Marinate: 1 hour
Grill: 6 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– 12 long bamboo skewers
– 12 small pieces aluminum foil
– Long-handled tongs or grill mitts
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless beef short ribs
¼ cup pineapple juice
2/3 cup Vietnamese Dipping Sauce (page 398)
2 tablespoons salted butter
½ cup chopped fresh basil leaves (about 20), preferably Thai basil
Oil for coating grill grate.

DIRECTIONS
1. Put the bamboo skewers in a roasting pan and add enough water to cover.
2. Cut the beef into ¼-inch-thick slices (about 24 slices). Toss with the pineapple juice and ¼ cup of the dipping sauce in a bowl. Cover and refrigerate for 1 hour.
3. Heat the grill as directed.
4. Arrange 2 beef slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer.
5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill, cover, and grill until browned on one side, about 2 minutes. Turn and brush with a thin layer of the remaining dipping sauce; grill for 2 minutes. Turn and brush with more sauce; grill for 1 minute. Turn and grill for 1 minute more. Transfer to a serving plate.
6. As soon as the beef is done cooking, melt the butter in a small skillet. Add the basil leaves and stir until wilted, a few seconds. Brush onto the beef. Serve 3 skewers per person.

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Satay came to Thailand via Indonesia, and although Thai satay sauce is always made with peanut butter and coconut milk, Indonesian satay doesn’t always include coconut. This one is in the Indonesian style. It is made with pork, but you could just as easily use chicken or beef. Just make sure there is a generous amount of meat on the skewer so that it doesn’t dry out before it browns.

TIMING
Prep: 10 minutes
(plus 5 minutes for sauce)
Marinate: 1 hour
(soaking the skewers: 30 minutes)
Grill: About 6 minutes.

BBQ TOOLS AND EQUIPMENT
– 12 long bamboo skewers
– 12 small pieces aluminum foil
– Long-handled tongs or grill mitts
– Long-handled basting brush.

MAKING SUBSTITUTIONS
– The pineapple juice used to marinate the pork adds flavor, but it also helps to tenderize the meat due to a protein-cleaving enzyme in pineapple (brome-lain). You can substitute papaya juice, which will give you a different flavor but a similar tenderizing effect, since papaya has its own protein-digesting enzyme (papain).

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 pound center-cut pork loin
½ cup pineapple juice
2 cloves garlic, minced
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
1 to 2 tablespoons canola oil for coating pork
12/3 cups Indonesian Peanut Sauce. Oil for coating grill grate.

DIRECTIONS
1. Put the bamboo skewers in a roasting pan and add enough water to cover.
2. Cut the pork loin in half lengthwise. Cut into ¼-inch-thick slices (about 24 slices) and place in a bowl. Season with the pineapple juice, garlic, salt, and pepper, and coat with the 1 to 2 tablespoons oil. Refrigerate for 1 hour.
3. Heat the grill as directed.
4. Arrange 2 pork slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer.
5. Reserve 1 cup of the peanut sauce for serving.
6. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the pork is browned on all sides and firm to the touch, about 6 minutes. After the first 2 minutes of cooking, turn and brush with a thin layer of sauce every 1 to 2 minutes.
7. Serve 3 skewers per person, with the reserved sauce on the side.

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These spectacular-looking kebabs are furred with coconut, fragrant with peanut sauce, and vibrantly colorful. Swordfish is a particularly meaty fish that holds up well on a skewer, but it could easily be replaced with tuna, salmon, or shark, if you wish. It is inevitable that some of the coconut will fall off as the fish grills. Don’t worry about it; the amount in the recipe assumes some loss.

TIMING
Prep: 10 minutes
(plus 5 minutes for sauce)
Marinate: 30 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

NOTE:
Do not use sweetened shredded coconut. It will burn within seconds on the grill.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds swordfish steaks, skin trimmed, cut into 24 chunks
1 cup Thai Coconut Peanut Sauce
Oil for coating grill screen
20 grape tomatoes
1 cup unsweetened shredded coconut (see note)
No-stick spray oil
1 lime, cut into 4 wedges.

DIRECTIONS
1. Toss the swordfish chunks with ½ cup of the peanut sauce in a bowl. Cover and refrigerate for 30 minutes.
2. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
3. Arrange 6 pieces of swordfish, alternating with 5 grape tomatoes, on each of the 4 skewers, being careful to leave a little space between the pieces.
4. Spread the coconut on a sheet of foil in a thin layer. Roll the skewered swordfish in the coconut to coat it. Spray the coconutcoated fish liberally with oil.
5. Put the prepared skewers on the oiled grill screen and cook until the fish feels firm to the touch, about 10 minutes, turning once halfway through. Don’t worry if some of the coconut burns or sticks to the screen.
6. Serve drizzled with some of the remaining ½ cup peanut sauce and a wedge of lime.

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This recipe offers yet another way to enjoy the perennial grilled pairing of steak and potatoes. Because the potatoes take longer to cook than the steak, it is necessary to precook them, which is done quickly and easily in a microwave oven.

TIMING
Prep: 10 minutes
(plus 10 minutes for rub and glaze)
Grill: 8 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs
– Long-handled basting brush.

GETTING CREATIVE
– Use sweet potatoes in place of new potatoes.
– Replace half of the potatoes with baby onions or leeks.
– Replace the steak with any type of meat, and adjust the cooking time accordingly.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
8 small, round potatoes, red or gold, halved
3 teaspoons garlic-flavored oil
1 pound trimmed sirloin steak, cut into 16 cubes
1 teaspoon store-bought steak seasoning blend or Ten-Pepper Rub
Oil for coating grill grate
¾ cup Steakhouse Glaze.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the potatoes and 1 teaspoon of the garlic oil in a microwave-safe dish. Cover and microwave at full power for 4 minutes, until barely tender; let cool.
3. Toss the steak, par-cooked potatoes, remaining 2 teaspoons garlic oil, and steak seasoning in a large bowl until the potatoes and steak are uniformly coated.
4. Arrange 4 cubes of steak, alternating with 4 pieces of potato, on each skewer, being careful to leave a little space between the pieces.
5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the beef is browned on all sides and firm to the touch, 8 to 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush the kebabs with some of the glaze during the last 2 to 3 minutes of cooking.
6. Serve with the remaining glaze on the side.

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Hot pepper and honey have a symbiotic relationship. Each tempers the excesses of the other, forming a partnership that is far more palatable than either can claim on its own. Habanero has the added effect of being so fiery that its aftereffect on the tongue is actually cooling. This happens more or less with all chiles. When capsaicin hits the tongue it damages surface tissue, causing the tongue to become more sensitive to its environment, in the same way that a cut on a finger makes you more aware of anything you touch. When you breathe in after eating chiles, especially strong ones like habanero, the sensitized skin on your tongue senses the flow of air through the mouth, which would normally have gone unnoticed, resulting in the feeling that the tongue is being fanned and cooled.

TIMING
Prep: 10 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs
– Long-handled basting brush.

MAKING SUBSTITUTIONS
– If you don’t have garlic-flavored oil, substitute a similar amount of vegetable oil and ¼ teaspoon minced garlic.
– You can reduce the heat by substituting a milder chile for the habanero.

GETTING CREATIVE
– You can alternate pieces of fruit, like pineapple or apple, with the pork.
– Serve with yogurt or sour cream to help soothe the palate.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
¼ cup honey
½ teaspoon habanero chile powder
¼ cup Cuervo Gold tequila
3 teaspoons kosher salt
1½ pounds boneless center-cut pork loin, cut into 2-inch chunks (about 20 chunks)
¼ teaspoon ground black pepper
2 teaspoons garlic-flavored oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the honey, habanero powder, tequila, and 2½ teaspoons kosher salt in a small bowl; set aside.
3. Season the pork with the remaining ½ teaspoon kosher salt and the pepper, and toss with the garlic-flavored oil.
4. Skewer the pork, being careful to leave a little space between the pieces.
5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the pork is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush with the honey mixture during the last 3 to 5 minutes of cooking.
6. Serve drizzled with the remaining honey mixture.

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Tandoori originally meant any food cooked in an Indian clay oven, called a tandoor. Now it more often denotes a recipe with a curry like spice mixture that includes paprika, turmeric, coriander, and some sort of fermented dairy product to act as a marinade. In this recipe we’ve used yogurt for a thick, clinging marinade, which forms a crust around each chicken piece that is both flavorful and protective.

TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

MAKING SUBSTITUTIONS
– As with most chicken breast recipes, turkey breast can be substituted for chicken without making any adjustments to cooking time or flavor.
– If you want a thinner marinade that adheres less spice to the surface of the chicken, replace the yogurt with buttermilk or with a mixture of yogurt and lemon or lime juice.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (about 20 chunks)
½ cup Tandoori Yogurt Marinade
Oil for coating grill grate Juice of 1 lime.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with the marinade in a bowl, cover, and refrigerate for 10 minutes.
3. Skewer the chicken, being careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lime juice.

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Boneless chicken breast is not a natural for grilling. It cooks through quickly, and it’s the right shape, but it is sooo lean that the harsh heat of an open flame can transform it to chicken jerky if you don’t take precautions. One of the best things you can do is slip it onto a skewer with moister ingredients (such as the canned artichoke hearts used here) that will baste the chicken as it cooks, helping to replenish its moisture.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

GETTING CREATIVE
– Use this recipe as a template for other two-ingredient kebabs: Try pork and par-cooked sweet potato; or canned pineapple chunks seasoned with Sweet Chimichurri Rub (page 380); or veal with artichokes or pears seasoned with Provençal Herb Rub.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (20 chunks)
¼ cup extra-virgin olive oil
2 tablespoons Provençal Herb Rub (page 373)
1 can (about 14 ounces) artichoke hearts, drained and cut in half (16 halves)
Oil for coating grill grate
Juice of ½ lemon.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with half of the oil and half of the herb rub in a bowl. Toss the artichoke hearts with the remaining oil and herb rub in another bowl.
3. Skewer the chicken and artichoke hearts, alternating them and starting and ending with a piece of chicken. Be careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lemon juice.

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