Recipe For Grilled Veggies: Easy Marinades for the Grill

As you can probably tell, I love grilling. Whether it be in the summer time or in the dead of winter; my grill is always on. While there an infinite way to cook vegetables, cooking them over an open flame just can't be beat. More times than not, I usually have some kind of protein to go along with them; as you might see in the snapshot I decided on prawns to pair with my veggies.

To follow the philosophy of this blog; I tend to keep things simple as possible. For my dwelling is very small and my utensils and kitchen equipment is pretty basic. On top of that, I do not have a dishwasher, so the more I can consolidate a recipe preparation the better it is on my water bill and personal kitchen labor. 

Best Vegetables To Grill:

There really is no "bad" veggie to cook over the grill. Some may require more marinating or seasoning than others. When asparagus is in season, I just use extra virgin olive oil, kosher salt, and black pepper and rely on the smoky charcoal grill to do the rest. Other veggies can benefit from some kind of marination. 

I just go with what is in season and what is at the best cost. The image showcases sweet Walla Walla onions, red bell peppers, and prawns for protein, and because they were at a great cost. 

Here are a couple of recipe ideas for vegetables, tofu, and various protein to use when lighting up the grill....

Garlicky Herb Butter Marinade Recipe:

For every 2 lbs. of meat or veggies here is what you need: 

• 1/2 lb. unsalted butter or low sodium margarine
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 2 Tablespoons dried herbs, Italian is what I use
• 1/4 cup red wine vinegar

Directions: 

1. Place all of the ingredients in a small sauce pan over low heat. Bring to a simmer and then remove from the heat. 
2. Slather your veggies with the marinade, reserving a little for grilling. 
3. Toss the veggies on direct heat and char on all sides for 3 minutes. Periodically baste the mixture with the reserved marinade. 
4. Move the vegetables to a cool side of the grill and allow them to rest for 5 minutes. Again, slather them with the remaining marinade. 

**I also did this method with shrimp and had one crazy good tasting meal that had minimal effort and clean up time. For a more filling meal, boil up some angel hair pasta and add the grilled goods to the pasta pot and toss to combine. Some fresh basil is also exceptional when making grilled veggies this way.

Balsamic Rosemary Marinade: 

This is an easy marinade that pairs wonderfully with red meat as well. Onions, bell peppers, eggplant, and mushrooms are the prime veggies to use for this recipe.

• 1 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 Tablespoon honey
• 3 Tablespoons fresh rosemary, minced
• 5 cloves garlic, minced
• 1 large shallot, minced
• 1 Tablespoon Dijon mustard
• Kosher salt
• Fresh cracked black pepper

Directions: 

1. Place all of the ingredients in a mixing bowl and vigorously whisk to emulsify the oil and to combine the ingredients. Add a generous pinch of salt and about 5 grinds of pepper. 
2. Pour the marinade into a heavy duty zip lock bag and add your veggies or protein. **DON'T MIX THE TWO.
3. Marinade the contents for about 4 hours in the fridge.
4. Grill your goods over the direct flame until charred then move the goods to the cool side to rest for 5 minutes or so. Don't forget to baste the goods periodically as they grill.

This marinade pairs great with roasted potatoes- you could also use a little marinade on the pots too.

Grill on, keep it simple, and enjoy!

Bacon Wrapped Jalapeno Poppers---Grilled

I had hickory smoked bacon. Some whole jalapenos. Then a couple of kinds of cheese. Then, a hot grill already to go for dinner. As I prepped my food for the meal...My eyes keep dancing among these ingredients and my mind was in overdrive. 

For me, when it comes to creating off the wall or random recipes--this is how it starts. Trying to use up all and any kind of food to clear out the fridge. 

I already am aware of this popular food being done-even the bacon part-and perhaps cooking the poppers on the grill. But its what is inside that counts-right?

I had some white cheddar, sharp cheddar, and cream cheese at the time. When this food recipe became to be, I also had some random fresh herbs stemming in the garden.....and not to mention I really like it hot-er when it comes to food that is.

So with all of these things compiling, the grill raring to go- I went for it. 

So, here is MY recipe for jalapeno poppers- bacon wrapped, cheesy- hot- and smoky. 

Bacon Wrapped Grilled Jalapeno Poppers: 

• 6 large jalapenos
• 1/4 cup white cheddar, shredded
• 1/4 cup sharp cheddar, shredded
• 3 oz. cream cheese, room temp.
• 2 garlic cloves, chopped
• 1 Tbsp. fresh oregano, chopped
• 2 tsp. Worcestershire sauce
• 1/4 tsp. cumin, ground
• 1/4 tsp. cayenne powder
• 1/4 tsp. smoked paprick
• dash of liquid smoke
• 12 slices bacon, thin

Putting them together: 

1. Halve the jalapenos. **Remember I like things hot so take the seeds and membrane inside the pepper and set in a bowl.*** This is where its main source of "ass burn" lies.
2. Place the halved poppers on a baking sheet and set aside.
3. Place the reserved seeds/membrane, all cheeses, garlic, Worsh. sauce, spices, herb, and liquid smoke in a food processor. Blend until smooth, about 2 minutes.
4. Divide the cheese mixture between the halved peppers. 
5. Take one bacon slice and wrap it tightly from end to end around the cheesy popper. Repeat with the remaining poppers.

Throw those puppies on the heat of the grill and keep a watchful eye as the bacon fat causes some high flame ups!

Once you have some nice grill marks on each side, slide the poppers to the cooler side of the grill to continue to cook the bacon and melt the cheese.

You can also finish the jalapenos in a 350 F. oven to crisp up the bacon. Rest the jalapeno poppers for about 10 minutes and devour. 

Again, these bacon wrapped poppers are HOT. But the cheese and bacon soothe the pain some what. 

Just prepare for some ass charging the next morning. You won't mind, Really.  

Grilled Steak Sandwich Ideas: Mexican Torta

Petite sirloin, grilled and piled high on a bun-yummy Mexican torta

Mexican torta is like a burrito filled with traditional Mexican flavors but instead of a tortilla the wrapper is a hallowed out sweet roll.  The sandwich can be filled with chicken, pork, or carne asada along grilled jalapenos, spicy ranchera sauce or fresh chilies, and a lime infused mayonnaise.

The possibilities are endless; however carne asada is the popular choice among torta fillings.  If you do not have access to a Mexican bakery, then you can use a traditional hamburger bun or a sweet Hawaiian roll; the sweetness of the roll balances out the spicy toppings creating a sweet and savory melody of flavors.

For this Mexican torta recipe fresh cilantro is used instead of lettuce and dill pickles are implemented in place of traditional pickled spicy cabbage.  Skirt steak is used as it is a perfect balance of fat and meat that can hold up to the seasoning and grilling.

Ingredients
makes 4 sandwiches

·         1.5 pounds skirt steak

·         3 garlic cloves

·         ½ small onion, diced

·         2 tsp. ground cumin

·         2 tsp. ground coriander

·         1 roma tomato

·         1 lime

·         1 large jalapeno

In a blender combine the garlic through the tomato and squeeze the juice of the lime in a blender. Pulse until the mixture is smooth, reserve 3 Tbs. and use the rest to marinate the steak for about two hours.

Prepare the grill for medium high heat and allow the steak to come to room temperature.  Right before grilling the steak sprinkle with kosher salt and grill steak for 5 minutes on each side for medium rare; if you like your meat more well than leave it on for a couple of extra minutes.

As the steak cooks add the jalapeno and char on all sides; remove from heat and allow to cool.

Remove from grill and tend with tin foil.

Ingredients for Torta

·         ½ cup mayonnaise

·         1 lime

·         1 bunch of cilantro

·         Fresh tomato

·         Avocado

·         Charred jalapeno

·         1 cup prepared refried beans

·         1 cup sharp cheddar cheese

·         4 large dill pickles, sliced

·         4 large sweet buns split.

Preheat a large frying pan over medium high heat.

Combine the mayo and lime juice; then spread evenly over the buns.  Toast the buns until golden brown.

Thinly slice the meat and check for salt, adjust if necessary.

To assemble the tortas: spread some of the beans on the bottom bun, add the steak, cheese, jalapeno, tomato, pickles, avocado, and top with a hand full of cilantro. 

If you are a spicy food lover replace the charred jalapeno with fresh habanero chilies.  Remember to wear gloves and thoroughly clean the cutting board after cutting the chilies.  The best part of making this sandwich is the ease of the clean-up and the incredible melody of contrasting flavors of sweet, spicy, and sour.

Petite Sirloin Steak Grilled: Easy Steak Recipes

I roam the steak or beef section most days in search of some beef to throw on the grill. While rib eyes, New York steaks call my name, I can't help the pricing of petite sirloin steaks. Where I live, it averages 2.12 per pound and that is one hell of a deal for meat these summer days. 

I like its tender cut, light marbling, and incredible beefy flavor-and the cheapness of it all. 

While there are so many quirky recipes out there for grilled steak, I have come to find that keeping it simple it the whole element of achieving good tasting meat-and a charcoal grill.

Tips for grilling steak:

There are some simple, easy things to do and remember when grilling any cut of beef. 

If you can plan ahead, season both sides of the steak with kosher salt and cracked black pepper and allow it to sit overnight. This tenderizes the meat and penetrates the actual muscle for optimum flavor.

Once you got the beef seasoned, then set it out at room temperature for about an hour. This will help its internal temperature maintain the exterior heat of the grill. 

Or otherwise, not charring the outside while the inside is raw. Whether you prefer your meat well-done <--not ideal for sirloin but whatever.....or medium-rare<---ideal for this cut, these two simple tips can up the flavor of any steak or cut of beef. 

I love pairing my meat with caramelized onions and mushrooms. Its easy, cheap and simple too. 

That recipe is a coming....As the videos on Youtube that features: One Knife

Carry on---grill on...

Introducing: One Knife blog and You Tube Channel

One knife is all about easy, tasty recipes that dwell from my basic (ghetto) kitchen, using one knife and an array of other kitchen gadgets. For those who are new to cooking and want to learn the basics from a chef, this blog is for you. Or if you are a foodie in need of some fun ideas to get cooking, this is for you too.

Along with this blog, there will be a You tube channel, one knife, that takes you on my adventures of cooking a wide variety of dishes and cooking techniques. 

All ideas, requests are most welcome either here or on the Tube channel: 

One Knife/Jenubouka

Still in production on the videos, but will be posting entertaining recipes there very soon. 

Hope you enjoy!