Sunday, 29 June 2014

BBQ Chicken - Hawaiian Style


I have no idea how authentic this recipe is, despite having been to Hawaii, but I can tell you this much: it's as tasty as Hawaii is beautiful. As Kat put it, she's not a fan of chicken thighs, but this marinade was made for them.

So...

  • 6 chicken thighs
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 2 cloves of garlic (fine mince)
  • 1/2 onion (chopped, I prefer a fine dice)
  • 1/2 tbsp fresh grated ginger
  • 1/2 tbsp freshly ground black pepper
  • 1/2 tbsp oregano
  • 1/2 tsp pepper flakes
  • 1/2 tsp paprika (smoked paprika is nice)
  • 1/2 tsp cayenne
Whisk all of the ingredients (less the chicken) in a bowl until thoroughly mixed and then add in the chicken to cover. I usually use large freezer bags for marinating, I find them really convenient for getting coverage, but either a bowl or bag is fine. Place in fridge and marinate for at least an hour, but longer is better.

When ready, preheat the BBQ to medium (about 375℉) and oil the grates. To be fair, this is probably much, much, better over charcoal, but much faster with propane. In any event, once heated, remove the thighs and discard the marinade. Cook the chicken for 10-15 minutes per side (depends on thickness), serve and enjoy. I just made these tonight with grilled zucchini and corn.

For the corn, strip back the husk, remove the silk, slather with butter, salt, and pepper. Close the husk back over and wrap in tinfoil. Cook on the grill for 12-15 minutes... delicious.

For the zucchini I quartered them and then let them marinade in some olive oil, salt, and pepper. Depending on the thickness, you can grill 3-5 minutes per side (9 -15 minutes total).


Thursday, 19 June 2014

Tasty Lime Sorbet


I love the taste of all citrus fruits, but there's something especially intense in the flavours when it comes to lime. This recipe revels in the taste of lime and it's really very easy to make. So, here's what you need:
  • 6 juicy limes
  • 2 cups water
  • 1 1/4 cups sugar (and another 1/4 cup if you want to reduce the lime intensity a little)
  • 2 tbsp rum (or vodka)
  • 1/4 tsp pure vanilla extract
Mix water and sugar together and heat at medium to melt the sugar into the water. Once melted, remove from heat and let cool. You're basically creating a very thin sugar syrup.

While that's going on, zest half the limes. Then juice all 6 limes, getting as much of the liquid as you can. You can mix the zest and the juice, it's all going in the mix anyways. You should have about 1 cup of juice. Then add to the juice the rum and the vanilla.

Note: The purpose of the rum is to change the mixture enough to prevent the sorbet from becoming an ice cube, you want to be able to scoop it. If you don't want to use alcohol, then you can create an Italian meringue from the whites of a couple of eggs. The meringue ensures the egg is cooked which is the safest course.

Once the sugar water has cooled, mix in the lime/rum/vanilla mix and stir thoroughly. Poor into a freezer safe container (should be at least 4 cups in capacity) with a lid and freeze.

After about 3 hours, give the mixture a good stir, scraping the sides of the container, and return to freezer. In another 3 hours, pour mixture into a blender and blend thoroughly. It should be slushy like at this point. Place back in the freezer and continue to freeze until it reaches an ice cream-like consistency. Serve and enjoy, keeps for a while in your freezer.

You can substitute limes for other citrus if the juice volume is roughly comparable. You might exclude the vanilla for some choices, it mixes well with lime, not so much with grapefruit. 

Sunday, 15 June 2014

Quick Tip: Great Instructional Videos

Sometimes it's much better to see how something is done rather than getting a description. While you can certainly search around YouTube (and I do), there's a great source for instructional cooking videos from an obvious source: Martha Stewart. I find the videos to be clear and concise, not to mention well shot as you would expect.