Thursday, July 8, 2010

Grilled for a Grilling Recipe

RIP to my husband’s grill… ashes to ashes, charcoal dust to charcoal dust. Let’s take a moment of silence.

OKAY, now raise a glass to the new grill taking up residence on our side patio! Out with old, in with the new. I think grilling out is one of my favorite activities. It's bonding, fun do with both friends and family, and is such a simple way to get a healthy meal on the table that everyone will eat.Even my picky son was delighted with this dish. Okay, okay so I don’t really do the grilling. My hubby thinks letting me around propane and an open flame would be a disaster but I design the menu and prep so I deserve some credit right? I am master at griddle grilling so I will keep that under my belt and let him deal with the more flammable fun.

My friends and family asked if we do much grilling at home, and what simple recipes do I have to share. The fourth must have given us a dose of grill fever. I made it a challenge to put together an easy 6 ingredient grilling recipe that was simple, but tasted complex in its flavors. Well, I think I have one that is as easy as it gets. I didn’t do extensive seasoning, it doesn’t involve a lot of ingredients or puttering around the grocery store franticly looking for a store bought gluten free marinade, and was on the table in 30 minutes. Excuse me for sounding like Rachel Ray there.

Marinated Grilled Chicken & Grilled Corn with Basil Butter


•2 large skin on chicken breasts (bone in or out is your preference)
•Daddy Hinkle’s Liquid Marinade (yes, it is gluten free!!)
•2 husks of white corn
•¼ cup yogurt butter
•¼ cup or so fresh basil
•Kosher salt


Marinated and Grilled Chicken

Poke holes on both sides of the chicken with a fork. This allows the marinade to soak into the chicken. Sprinkle kosher salt on both sides. Place chicken breasts in a freezer bag or dish, and liberally pour Daddy Hinkle’s onto the chicken. Let marinade for at least 4 hours. The longer you marinade, the better the flavor. This part can be done in the morning, and just sit and soak while you're at work.

Pre-heat the grill on med-high to high and lay the chicken breast on the grill. A hotter temperature will cook faster and sear in the juice if grilled correctly.
Grill for approx. 4-5 minutes on one side, checking frequently to make sure the chicken is not burning. The chicken is ready to turn when the bottom side has clear sear marks and the top still is pink. Flip and grill the chicken for another 4-5 minutes on the other side, depending how large the chicken cut. Firmly touch the chicken at the thickest point to see if done. If overcooked, the chicken will feel hard without any give. If undercooked it will feel a little squishy. If cooked right it should have a little spring back.
If you are unsure if the chicken is cooked enough you can make a small cut into the thickest part of the chicken. If the center is still translucent then it needs more cook time. You could also use a meat thermometer and make sure the chicken reads 165 F.

**The chicken will continue cooking after it is taken off the grill. This is when most people overcook, because they remove the chicken too late from the grill. Once it has cooked completely through it will start drying very fast.

Grilled Corn with Basil Butter

Peel back the corn husks, but do not completely remove, and clean the threads off the kernels. Tuck the corn back up into its husk.

Grill the corn in its husk for about 4 minutes on each side. Remove from grill and take out of the husks. Shave the kernels off into a bowl. Add Basil Butter (recipe follows).

Basil Butter

Chop your basil leaves. In a food processor, or with a hand blender, combine the basil and butter. Pulse until smooth, adding a little EVOO if needed. I used a hand mixer so it helped for the mixture not to stick to the blades. I know this technically adds one more ingredient but I am sure you can let it slide.

Thursday, July 1, 2010

Let G-Freedom Ring!

Fourth of July is this weekend. I can already smell the hot dogs grilling, and feel the sticky sunscreen on my sun slapped face. I imagine the cold blades of grass, dewy from the sprinklers, soaking my toes as everyone clasps onto the few feet of shade in the backyard, trying to relinquish some time out of the blistering rays.
This year, I have am sweatin’ more than the scalding Oklahoma heat. It is another holiday that celebrates the easy grillers cuisine…hot dogs, and hamburgers. Both treats enjoyable, sans bun, but this year I am not settling for meat and cheese only. No, this girl wants the whole enchilada. Or cheeseburger…

You always hear that you want what you can’t have. Society yo-yo’s on diets that cut out carbs, sugar, and alcohol, (to name a few) and inevitably has a raging binge because we have deprived ourselves of something therefore causing us to crave. Same situation here, but this choice is a lifelong one that cannot be binged without serious pain (not just on the scale). I can’t just dive into the bread basket at the local Italian restaurant anymore, or easily make a turkey and cheese sandwich without defrosting my bread. Not complaining, just craving.

It’s not a problem unless you have a solution. Which I do.

I HAVE to stop watching Diners, Drive Ins, and Dives on Food Network because my craving for a full on cheeseburger, or any type of burger heightens. Guy Fieri, I can satisfy that craving now, and you will taunt me with your juicy jumbo burgers with all the fixings no more. Behold my weapon and co-pilot this holiday weekend, Carlee’s sandwich buns.(cue heavenly music)

Let's talk bread in general first before I revel in my new weapon. I have been shopping for my gluten free bread at Whole Foods now for a while and have run into a few favorites.Food for Life’s fruit juice sweetened brown rice bread is delicious and makes a wonderful toast and sandwich bread. I keep it in my freezer for a go to carb craving. Its dense texture has no problem holding up in my Panini maker too. Udi’s makes the most amazing sandwich bread, no defrosting necessary as it is served in the bakery section,and tastes no different than the whole wheat, whole lotta gluten brands. On the more local side of things, I have seen Carlee’s granola bars, and cookies, but now there are sandwich buns! Carlee's was founded by two sisters, Lee and Carly Squyres, and is based out of Tulsa, Oklahoma.I am all about supporting local whenever possible and supporting our community. You can order online at , find them at whole foods, or pick up orders at the coffee house on cherry street.

So, without further ado, on the menu tonight (drum roll please) Turkey and Basil Burgers on a g-free bun! This meal was so simple, and so delicious. Since my husband’s grill is throwing a hissy fit and malfunctioning at the moment, I cooked these patties on my griddle. No grill marks, but just as delicious.

Turkey and Basil Burgers

•1 lb ground turkey thigh (has just slightly more fat, but still very lean. And cheaper!)
•2 tsp kosher salt
•2 tbs ground black pepper
•1 tbs nutmeg
•About 10 or so basil leaves, minced
•1 box Carlee’s gluten free sandwich buns
•1 tomato (locally grown right now at whole foods)
•Arugula and spinach
•Yogurt butter

Combine Turkey, 1 tbs salt, 1 tbs pepper, and nutmeg in a bowl. Toss in basil and mix well. Divide into three portions and make patties. I made 3 large burgers, but it could easily make four.

Heat griddle to 400 degrees and grease slightly with a little yogurt butter. Season one side with remaining salt and pepper. Place burger seasoned side down on griddle for 5-7 minutes. Add seasoning to top side and flip for another 5 – 7 minutes. Remove from griddle.

Slice 3 of the burger buns down the middle. Lightly butter or brush olive oil on the halves. Place butter side down on griddle and toast.

Assemble burger with arugula and spinach mix, one slice tomato, and burger. Ours turned out very juicy and of course, complete! These buns will be taking along my leftover g-free buns to my cookouts this weekend and enjoy my holiday cuisine with ease.
As our country gained its independence this weekend, so did I from the meat and cheese only, to burger paradise.