[cilantro grilled chicken breast]

I wanted something simple and foolproof, so I found this.  

Turns out it's damn good.

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons grapeseed or olive oil
salt & pepper
2 tablespoons Cilantro Herb Butter, recipe follows

Preheat a grill.  Prep the coals (if using charcoal) to indirectly cook the chicken.  Lightly coat chicken with oil and sprinkle each evenly on both sides with salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately cover with foil while the chicken rests.  To serve: top with 1 Tbsp of the cilantro herb butter on each breast.

Cilantro Butter:
1 stick unsalted butter, softened
1/2 Tbsp minced garlic
2 Tbsp minced red onion

2 Tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
Dash Worcestershire sauce
1 lemon, juiced
1 Tbsp white wine
 

In a bowl or mixer, whisk all ingredients until thoroughly combined. (I prefer to use my stand mixer and whip the butter mixture).  Refrigerate until ready to use.

[australian beer-barbecued wings]

based on 'Austrailian Beer-Barbecued Wings' by Steven Raichlen

wing with sauce

Note: prep takes 4 hours for marinating the wings

12-16 whole chicken wings

1/4 cup peanut oil

1/4 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup Foster's Premium Beer

1 tsp salt

1 tsp black pepper

BBQ Sauce

2 Tbsp peanut oil

1 small onion, diced

1 clove garlic, minced

1 tsp ground ginger

3/4 tsp red pepper flakes

1 cup ketchup

1/3 cup Foster's Premium Beer

2 Tbsp fresh lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp red wine vinegar

1 Tbsp packed brown sugar

1 Tbsp honey

2 tsp soy sauce

1 tsp dry mustard

1/2 tsp black pepper

Rinse the wings under cool running tap water.  Drain and blot with paper towels.  Make two or three deep slashes, to the bone, in the meaty part of each wing.  In a large non reactive bowl mix the following: 1/4 cup of peanut oil, 1/4 cup of lemon juice, 1/4 cup Worcestershire sauce, 1/4 cup of beer, the salt and the 1 tsp of pepper.  Add the wings to the mixture and toss to coat.  Cover the bowl and marinate in the fridge for 4 hours, turning occasionally.  

About an hour before the chicken is finished marinating, start making the BBQ Sauce.  Heat the 2 Tbsp of peanut oil in a medium-size saucepan over medium heat.  Add the onion, garlic, ginger and hot pepper flakes and cook, stirring with a wooden spoon, about 5 minutes.  Stir in the ketchup, 1/3 cup of beer, 2 Tbsp of lemon juice, 2 Tbsp of Worcestershire sauce, 2 Tbsp of vinegar, brown sugar, honey, soy sauce, mustard, and 1/2 tsp of pepper and bring to a boil.  Reduce the heat to medium/low and let the sauce simmer for 20 minutes, stirring occasionally.   Remove the BBQ sauce from the heat and let sit until ready to use.  

beer barbecued wings

As the chicken is reaching it's 4 hour marinating time, start the grill and get the heat to medium/high.  (We use charcoal - takes about a half hour to prep).  Pull the wings from their marinating sauce, (toss the sauce the chicken was marinating in), and place on the hot grill, trying to spread the wings as much as possible to expose all the skin.  Grill the wings, flipping several times, for 11 minutes.  (Watch for hot spots: grill marks = good, burned skin = bad).  Divide the BBQ sauce and use half for the wings.  Brush the sauce onto the wings and grill for 5 minutes, flipping and brushing on more sauce halfway through.  Chicken should no longer be pink in the center.  Remove the chicken from the grill and place the on a platter.  Cover the platter with foil and let the chicken sit for 5-10 minutes to let juices run clear and the chicken rest.  

Serve with the reserved sauce for dipping.  Cut up some celery and serve with Blue Cheese Vegetable Dip (for the celery and wings).

[spatchcocked jack daniels chicken]

I made this up based on a meatball BBQ sauce I had and our love of Jack Daniels - and a spatchcocked chicken recipe I read once... we LOVE it - enjoy.

Heat 1/2 cup Jack Daniels in a medium saucepan on medium-high heat.  Let simmer until reduced by half.

Remove from heat and add the following to the warm saucepan:

1/2 cup Jack Daniels (yes, another 1/2 cup)

1 1/4 cup brown sugar

1 cup ketchup

1 Tbsp dry mustard

2 Tbsp Worcestershire sauce

2 Tbsp Red Wine Vinegar

1/2 cup freshly diced white onion

Mix well and bring to a simmer, lower heat and continue to simmer for 30 minutes.

Preheat the oven to 375 degrees.

Cut the backbone from a 3 1/2 pound whole chicken.  Flip the bird over so the breasts are up and press down to flatten the chicken and break the breast bone.  

Place chicken in a roasting pan and lightly season with salt, black pepper and garlic powder on both sides.  With a basting brush, brush both sides of the chicken with the BBQ sauce.  Place the chicken breast side up and place the roasting pan in the oven and cook the chicken for about 1 hour, or until the chicken reads 175 degrees with an instant read thermometer.  When it reaches 175, remove from the oven and cover with foil for 10-15 minutes.  Cut into segments, (breasts with wings, drumstick with thigh) and serve with BBQ sauce.

[Tacos Carne Asada w/ Pico De Gallo]

Based on recipe by Tyler Florence

Makes 8 (very filling) tacos (we could only eat 3 each). 
We had leftover carne asada we used for burritos and sandwiches.

Tacos:
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Diced white onion, for serving
Shredded Colby Jack cheese, for serving
Pico de Gallo, recipe follows
2 limes, cut in wedges for serving

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
 

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste.  Add the lime juice, orange juice, vinegar, and oil. Whisk it up really well to combine.

Pico De Gallo:
2 vine-ripe tomatoes, chopped
1/3 medium red onion, chopped

1 green onion, white and green parts, sliced
1 Jalapeno chile, minced
1 small handful fresh cilantro leaves, chopped

1 large garlic clove, minced
1/2 lime, juiced
1/8 cup extra-virgin olive oil
1/2 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 1 cup

[fish tacos]

based on Bobby Flay's Fish Taco recipe

4 small servings, (side dish needed), or 2 large servings (no side dish needed)

1 pound white flaky fish, we used mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

garnish:

Shredded white cabbage
Fresh cut limes
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

shredded cheese, we use aged smoked cheddar and spotted cow cheddar
Pureed Tomato Salsa, recipe below

pureed salsa:

2 tablespoons sesame seed oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice

Salt and pepper

Heat oil in medium saucepan over medium high heat, add onions and garlic and cook until soft. Lower heat to medium and add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender (or in a couple batches in a blender), until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.  Set aside to bring to room temperature.  (There will be leftovers of this - so be sure to have some chips on hand for the next day).

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 5 minutes on the first side and then flip for 2 minutes, or until fish is cooked and beginning to flake, and remove. Let rest, covered with foil for 5 minutes then flake the fish with a fork and remove any bones and skin.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

[pork chops with horseradish-maple glaze]

makes 2 servings
We made this for Christmas dinner '08 and it was delicious.
It's adapted from Bobby Flay's version.

FOR THE HORSERADISH-MAPLE GLAZE:
3/4 cup maple syrup
1/8 cup grated fresh horseradish, or prepared horseradish, drained
1/2 tablespoon Grey Poupon mustard
1/2 tablespoon chili powder

Combine all the ingredients in a small bowl. May be refrigerated, covered, for 1 day, use at room temperature.

FOR THE PORK CHOPS:
2 pork chops (1 inch thick, bone in)
Olive Oil for brushing on the chops
Sea salt and freshly ground pepper
Horseradish-Maple Glaze

Preheat grill, (or broiler), to medium high.
Reserve 1/2 cup of glaze and use the remainder for brushing during cooking. Brush the chops on both sides with olive oil and season with salt and pepper. Grill for 3-4 minutes, brush with glaze, and turn over. Grill for another 3-4 minutes, brush and turn again, for medium-well doneness.
Arrange chops on a serving plate and brush with the reserved glaze.

[brats]

Prep: 30 min -Serves 2-4

Johnsonville Brats (pkg of 5 Original or Beer)
3 cans of beer (see Ben's beer list)
Onion (yellow, Vidalia)
Tablespoon of olive oil
Buns
Sauerkraut

Poke each brat with a fork, a couple times on each side.
Chop onion. Heat large pot, adding oil and onions. Season with salt and pepper, if desired. Once onion becomes opaque - add beer and brats. Bring to a boil and lower to a simmer. Simmer for 30 min - 1 hour. Heat up grill. Tranfer brats (minus beer and onion) to medium high heat grill. Grill until marked on each side. Toast buns and serve brats with buns and sauerkraut (if desired). Brown mustard is also a nice addition.