grilling – Bitchin Camero

grilling

May 27, 2010

Skirt Steak with Chimichurri Jicama Slaw

mel entree, recipe chimichurri, grilling, jicama, parsley, steak, summer

Skirt Steak with Chimichurri Jicama Slaw

If you’re looking for a killer grill recipe for Memorial Day, this web I’ve got one for you. It’s one of those dishes that everyone from your little brother to your cranky old aunt just loves. They always come back for seconds and thirds so make sure you make a lot. They’ll tell you it’s their new favorite way to eat skirt steak and ask you for the recipe. And best of all, shop it’s super easy and can be done mostly in advance. Except for the grilling of course, cialis sale but isn’t that always a group activity on holidays?

The steak is marinated overnight in soy sauce, orange juice and a little sugar, which makes it super tender and caramelizes nicely when it hits the grill. And I’ve said it before – Argentinians know their beef. Nothing is better with beef than vibrant, garlicky chimichurri. I make mine with parsley, olive oil, white wine vinegar, lemon juice, garlic, red pepper flakes and salt. It makes the jicama burst with flavor. If you’ve never cooked with it, jicama (HICK-ah-mah) is a root vegetable with mild flavor and the texture of a firm pear. It’s crunchy without being overly so, and is a cool contrast to the steak.

Skirt Steak with Chimichurri Jicama Slaw

If you’re still deciding on your Memorial Day menu, give this a shot. You and your guests will not be sorry!

March 23, 2009

Grilled Chicken & Fennel Kebabs w/Tzatziki

mel entree, recipe, sides & bites chicken, fennel, garlic, greek, grilling, kebabs, lemon, onion, yogurt

I’m happy that Spring is officially here! For most people, sales spring means tulips, blossoming trees, warmer weather and the all-clear to finally fish those flip flops out from under a pile of boots. Spring used to mean all of these things to me, but now I live in Miami. Here, Spring means that the perfect weather is almost gone. That the humidity will rise steadily over the next 6 months, and that soon it will downpour every afternoon.

But it also means that some of my favorite ingredients start popping up at the grocery store again! Asparagus and peas, cherries and stone fruits…Cadbury eggs! It’s also the start of the grilling season. This weekend, I was really craving Greek food. And when I have a craving, I must tame it. I made some quick kebabs with chicken, fennel and red onion. Sprinkled on some salt, pepper and dried oregano, then drizzled my meat on a stick with olive oil and lemon juice.

They were exactly what I wanted. Hearty and flavorful, but not at all heavy. I swear I could eat these every day. I served them with some homemade tzatziki sauce. Tzatziki is my favorite Greek condiment and is made from Greek yogurt, cucumbers, garlic, salt and lemon juice. It’s thick and tangy and the perfect compliment to grilled meats. (Well, that and chimichurri.) I also made a thyme-infused flatbread with chickpea flour, which was delicious, but I had some issues with it sticking to my skillet. I’m going to try again this week and post back with details.

If it’s finally warm enough to grill where you are, then these are for you. If not, then bookmark this recipe for summertime. Either way, whip up a batch of Tzatziki this week. It makes a great spread for lamb burgers or vegetarian pitas.