Tampilkan posting dengan label Grill Recipes. Tampilkan semua posting
Tampilkan posting dengan label Grill Recipes. Tampilkan semua posting
The Surf is Usually Tougher Than the Turf

The Surf is Usually Tougher Than the Turf

I’m sure you’ll have no problem coming up with lots of meaty ideas for tomorrow’s Labor Day cookout, but new and exciting seafood options can be a little more challenging. So, just in case you’re going to eschew the traditional four-legged fare, here are some alternative ideas to surf through. If any of these catch you hook, line and sinker, just follow the link in the caption to see the original post, and get the ingredients. Enjoy! 

Grilled Tuna with Fresh Horseradish

Grilled Salmon with Garlic, Ginger & Chilies

Grilled Swordfish Bruschetta

Fennel-Smoked Salmon
Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer. 

Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!


Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste
Beef Satay – You Should Warn Your Tongue

Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday. 

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!


2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick
Satay Marinade:
1 tbsp grated ginger
4 cloves garlic, crushed
2 tbsp minced onion
1/4 cup packed brown sugar
1/4 cup fish sauce
2 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp ground coriander
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!


Ingredients for 2 Portions:
2 center-cut, boneless salmon filets (8-oz)
salt and pepper to taste
For the relish:
corn kernels from 2 ears of sweet corn, plus any juices
6 stripes bacon, sliced
1/4 cup green onions, white and light parts (reserve green for garnish)
1/4 cup diced red pepper
salt, pepper, cayenne to taste
2 tsp olive oil (optional depending on how much bacon fat you had)
1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)
*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe