Monday, May 20, 2013

Everything Grilled Memorial!

here's what we were working with:

carrots- i followed the pinned recipe exactly. these carrots made the whole family happy. not mushy at all, and a little char and a honey glaze makes everything right.

corn- husk the corn and remove the silks. season each ear with butter, salt & pepper. wrap each ear in aluminum foil and place on a hot grill for 15 minutes, turning ever few minutes. unwrap each ear and put the naked ears back on grill for a few more minutes on each side. everyone in the family, including the dogs, who got the cobs, LOVED this classic pleaser.

salad- i followed the pinned recipe again. the only change i made was subbing sour cream for creme fraiche b/c my store didnt carry it. these were the surprise stars of the show. i was so skeptical about grilling salad, but it really was just smoky perfection, and the simple herbed dressing was a great match. do you trust me? give this a try!

chicken legs- i started with a recipe from cooking light, and adapted it to make it supremely superior (because i watch top chef and am fancy like that).

my cardinal rule for grilling chicken is this: NEVER trust a marinade. every time i have relied upon a marinade for flavor, i have been disappointed. it seems like no matter how long i marinate for, hardly any of the flavor gets into the meat and it just tastes like chicken. and it's a sad moment when i pour out all of those yummy ingredients into the trash after the chicken is pulled out of them. there has to be a better and more lasting way to use them.

the answer is: the glaze.

now whenever i see a recipe for a marinade, i take the same ingredients and make them into a glaze to be brushed onto the chicken as it grilled AND after it comes off. i have yet to be disappointed by this method.

sweet citrus glazed chicken legs (adapted from cooking light):

    1 cup of orange juice
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon of sugar
  • 1 tablespoon of honey
  • 1 1/2 teaspoons bottled minced garlic
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon basil
  • 1 teaspoon onion powder
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce (siracha or tabasco)
  • 8-12skinless chicken drumsticks
  • Cooking spray
  1. 1. Prepare grill.2. Place chicken on grill coated with cooking spray; grill (with lid closed) 30 minutes at medium heat or until chicken is done, turning occasionally.
  2. 2. Place chicken on grill coated with cooking spray; grill 30 minutes, covered, over medium heat or until chicken is done, turning occasionally
  • 3. Combine the first 13ingredients in a small saucepan over medium heat. bring to a boil and then reduce to a simmer. heat until the mixture reduces to a thick, glaze-like consistency (about 15 minutes). DONT overcook or turn the heat up to high to speed things up. (that story has a tragic ending).
  • 4. during the final 5 minutes or so of grilling the chicken brush the finished glaze over the chicken legs, coating all sides. reserve just enough to give them all a final brush after the legs are finished.