 Okay, I have to admit. I set this week's blog topic for Romance Writers Weekly, and it might be a bit self-serving. My family loves to barbecue (even in the winter, although summer is much more fun, of course!) So I came up with this slightly sneaky way of discovering my new favourite recipe.
Summer is almost here, and with it barbecuing season. Let’s share grilling recipes! I'm going to share two recipes from my favourite barbecue recipe book, 365 Great Barbecue and Grilling Recipes by Lonnie Gandara. I highly encourage you to pick up your own copy – there are so many great tastes in this book. (I am in not connected with this publication in anyway – I'm just a huge fan!) Rosemary's Chicken Breasts 4 skinless, boneless chicken breasts 5 garlic cloves, minced (this is what the recipe calls for, but I usually put in 8 to 10, because we LOVE garlic) 2 tbsp minced fresh rosemary, or 1 teaspoon dried (I love rosemary, but rarely have it fresh, so usually double the dried amount) 1 tbsp Dijon mustard 1 tbsp fresh lemon juice ¾ tsp salt ¼ tsp fresh ground pepper 2 tbsp olive oil Put the chicken in a glass baking dish. Mix together the rest of the ingredients. Marinade will be thick, almost like a rub. Spread over chicken breasts, turning to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes (I like to marinate it for a couple of hours in the fridge). Remove from marinade and grill. You can use the reserved marinade to baste while cooking. To avoid flareups, I usually start with the breasts on a piece of aluminum foil, and put directly on the grill when they are partly cooked. I have shared the following recipe before, but it's so good I can't leave it out. Canton-Style Spareribs 4 pounds pork spareribs ½ cup soy sauce 2 tbsp dry sherry 3 tbsp crushed pineapple 2 tbsp sugar 2 tbsp honey 2 garlic gloves (again, like above, I usually up the amperage on the garlic by triple or more) 1 tsp salt Put the ribs in a shallow pan. Mix the rest of the ingredients together. Pour over ribs. Marinate, turning occasionally, 1 to 2 hours at room temperature or up to 24 hours refrigerated. (sometimes, when ribs are on sale, I mix up multiple batches of the marinade, put the ribs in a heavy duty resealable freezer bag, pour in the marinade, let sit for an hour or so, and the freeze. When I want to cook them, I take them out the day before and let them thaw in the fridge. Presto – ready to cook!) Grill ribs SLOWLY over a medium-hot fire (about 1 hour). Feel free to share your favourite recipes in the comments. I would love to have new ideas for the summer ahead. And be sure to check out Jenna Da Sie, next on the blog hop. Let's see what she's grilling up!
0 Comments
Leave a Reply. |