umommy: grill

Put-This-On-Just-About-Everything-Spice-Rub

There are so many things I love about Summer - long days, warm temperatures, the kids playing outside (instead of underfoot in the house), grilling, farm stand produce, and summer cocktails just to name a few. As much as things seem to go at a more leisurely pace during the summer months, I still feel the need for quick and easy weeknight meals. Grill up some chicken and veggies with a loaf of fresh bread from the market and dinner is done.

To make things a little interesting, I make this homemade spice rub that goes great on everything. It's not too spicy or salty. It elevates whatever you're grilling, plus it is super simple to pull together. Make a batch and store in an air-tight container. This stuff comes with us when we go away on vacation. It's that good.

All-Purpose Spice Rub
Adapted from Martha Stewart's Everyday Food

INGREDIENTS
Makes 1 1/4 cups (enough to season 5-10 lbs of meat, poultry or seafood). We think it works best with poultry.

1/3 cup sea salt
1/4 cup packed light-brown sugar
1/4 cup Hungarian paprika
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 teaspoon cayenne pepper

DIRECTIONS

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

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, by umommy

In 4th of July, chicken

Grilled Butterflied Lemon Chicken

Move over hot dog. Here comes a new 4th of July staple.

Summer, so it feels, really only just began. The kids finally started day camp this week. We've already had two heat waves in the northeast. And I've already eaten many, many hot dogs and burgers. And it isn't even the 4th yet. Is it unpatriotic of me to just say "no" to hot dogs, burgers, and potato salad this Forth of July? Because I don't think my stomach (or waistline) could have another for a while.

So instead of the usual Independence Day fare (because we know our Forefathers chowed on dogs and sliders while drafting the declaration), we are going to grill some... wait for it... chicken. Gasp! All kidding aside, we found a fantastic recipe for butterflying and grilling a whole chicken. With some sharp kitchen shears and a little patience, it is probably the tastiest, juiciest chicken you will make this summer.

Butterflied Lemon Chicken
Adapted from Cook's Country Backyard Barbecue:
The Absolute Best Recipes For all Your Summer Favorites

INGREDIENTS

1 teaspoon grated lemon zest
salt and pepper
1 (3.5-4 lb) whole chicken
3 lemons
1 tablepsoon minced fresh parsley
1 teaspoon Dijon mustard
1 garlic clove, mashed to a paste
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil

DIRECTIONS

1. Combine lemon zest, 1 teaspoon salt, 1/2 teaspoon of pepper in a small bowl.

How to butterfly a chicken

2. Butterfly chicken: Start with the breast-side down, cut along both sides of the backbone, beginning at the tail end. You can freeze the backbone for making chicken stock later. Flip the chicken over and with the heel of your hand, flatten the breastbone by pushing down firmly until you hear a crack.

3. Loosen chicken skin covering breasts and thighs by sliding your fingers between skin and meat, then carefully rub zest mixture evenly under loosened skin.

Transfer chicken to rack set over a baking sheet and refrigerate, uncovered, for at least 30 minutes to 24 hours.

4. (For a gas grill) Turn all burners to high, cover, and heat grill until hot about 15 minutes. Leave the primary burner on high and turn off other burner(s).

5. Clean and oil grates. Place chicken, skin side down, on cooler part of grill, with legs closer to hotter side. Cover and cook until skin is well browned (45-55 minutes). Meanwhile, place lemon halves (cut side down) on hotter part of grill and cook until caramelized (5-8 minutes) and transfer to a bowl.

6. Carefully slide chicken to hotter part of grill and cook for about 5 minutes longer (until deeply browned and breasts register 160-165 degrees and thighs register 175 degrees). Transfer chicken to carving board, tent loosely with foil, and let rest for 10 minutes.

7. While chicken cooks, squeeze about 3 tablespoons lemon juice into a bowl. Stir in parsley, mustard, garlic, sugar, and season with salt and pepper. Slowly whisk in oil until emulsified.

Carved chicken chinese style - chop bone-in

8. Carve chickens and transfer to a platter. Pour vinaigrette over chicken and serve. You will see fireworks once you take a bite!

What are some favorite summer barbecue recipes?

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, by umommy

In asian, black bean sauce

Tribute to Dad: The (Kitchen) Master Blaster

Yup. That's the legendary Stevie Wonder with my folks after dining at the family restaurant in Hartford, Connecticut. He was a a big fan of my dad's cooking naturally! My love for food has everything to do with my Dad. As executive chef of my family's restaurant for 40+ years, I have clear images of my dad on the line in the kitchen, testing different sauces, tasting a bit of this and a little of that. He worked tirelessly in the cavernous, often steamy kitchen, 7 days a week, 364 days a year. But I think it was on that one day off, my 'pop' was happiest being the family man, grilling up some meat in the backyard for the family.

So in honor of my dad and all you wonderful dads out there, we threw some meat on the open flame Asian-style with this simple recipe.

Grilled Asian Pork Chops
Adapted from Bon Appetit

INGREDIENTS:

1/3 cup black bean garlic sauce
3 large garlic cloves, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oriental sesame oil
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped peeled fresh ginger
2-3 scallions, thinly sliced
4 bone-in pork chops

DIRECTIONS:

1. Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, honey, ginger and scallions in shallow dish. Add pork to marinade; let stand 20 minutes.

2. Remove pork from marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side.

The Good: Easy and quick to prepare. Delicious flavors that went well with pork. The kids loved it (but then again, the boys love all Asian cuisine)

The Bad: Leaves a bit of a mess on the grill. Could cut back on the black bean sauce a bit as it could be salty for some.

Grade: A-. This will be a weeknight staple, especially in the summer!