I adore a good barbecue sauce. One that sticks to your fingers and cheeks while balancing sweet, spicy, smoky, and tangy flavors. When I stumbled across a 7-minute recipe for Chipotle-Maple Barbecue sauce in the June 2013 issue of Food and Wine magazine, I thought it had potential. And with chipotles in adobo and maple syrup in the cabinet (two ingredients that I always keep on hand), it didn’t take much convincing for me to whip up a batch for grilled chicken.
A couple of years ago, my grilling underwent a giant shift. I learned about brining and gone were the days of dried out chicken breasts and cardboard-like pork tenderloins. Soaking the meat in a liquid with salt and, often some sugar, for just a few minutes before cooking transforms the end product keeping it juicy and succulent despite the dry and scorching heat of the grill. The discovery of brining was a game-changer for me and since learning about it, I have always gone to the trouble of this extra step.
Posted in BBQ, Dinner, Grilling, Uncategorized
Tagged BBQ sauce, brining, chicken, chipotle en adobo, Comfort Food, Grilling, maple syrup, Memorial Day, Recipe
When it’s this hot, easy and refreshing are my two qualifications when it comes to preparing dinner. This recipe qualifies on both counts. It also uses one of my favorite cuts of meat: the flank steak. Lean and flavorful flank steak is an economical alternative to the prime cuts yet still a step up from the humble skirt steak. Yes, some might say that flank steak has a reputation for being tough, but I promise that cooking it to medium-rare and slicing it against the grain will eliminate any gnashing of the teeth around your dinner table.
For those of you who have followed Minced for a while now, you know about my obsession with lamb. Perhaps you spent an afternoon on my recipe for lamb ragu, found comfort in a bowl of North African lamb stew, or pulled out all the stops with herb-roasted rack of lamb. If you haven’t succumbed to lamb yet (such resistance!) then I offer up this recipe as a bit of enticement.
What to eat? I usually have no problem answering that question, but I had just arrived home from a wonderful family reunion with my husband’s family in Lake Lure, NC. As you might expect, we had lots of fun and had many wonderful meals. Hence, my dilemma. After a weekend of good eating, you can’t just settle for any old thing.
Cookbooks came out and I started flipping through them hoping that something would appeal to me. A recipe for eggplant Parmesan caught my eye in Jamie Oliver’s cookbook Jamie’s Italy. I was intrigued by the fact that it called for grilling the eggplant instead of breading it and frying it. It sounded lighter than the traditional version and got me thinking about vegetarian lasagna, summer produce, and a way to incorporate the eight leftover, no-boil lasagna noodles lurking in the back of my pantry.
A lot happened in April. I packed away my winter clothes. I suffered through my annual spring cleaning. I started wearing flip-flops. I got out of my kitchen.
My love of food has gone outside. I no longer want to spend long afternoons inside simmering meat until it falls off the bone or creating hearty stews that fill our home with the most comforting aromas. Instead, I want to stroll through my local farmer’s market and pick out the perfect artichoke. I want to sit on our balcony and drink a refreshing glass of sauvignon blanc. I want to pull out the grill every night of the week and I want to eat my lunch in the park. Continue reading
Baby Back Ribs
Hibernation is over. The clues have been numerous. The price of asparagus is starting to drop at my local grocery store. I seem to constantly have a stuffy nose. The temperature, while still erratic, has steadily gotten warmer. However, I didn’t know it was officially spring until Friday when my normally kitchen-phobic husband volunteered to make dinner.
While he is a voracious eater, the actual process of cooking leaves him quivering with anxiety. It ranks right up there with vacuuming in terms of his most hated activities. Yet around this time of year something changes. It almost chemical in nature. Some piece of his genetic “man-code” lights up with the recognition that beer drinking can now occur with large pieces of meat over fire in the great outdoors. Continue reading