Grilled Salmon With Harissa Yogurt Sauce
Harissa is a paste from North Africa with all the flavors of the Mediterranean; cumin, coriander, caraway, mint and chilies. It is great as a marinade for grilled lamb, beef, chicken or fish. You can make this with fresh Serrano, cayenne or Habanera chilies. If you’re growing chilies in your garden, put up a batch of harissa while they’re fresh. If you prefer a milder harissa, use red Ancho chilies (ripe poblano chilies). There certainly is no reason why you couldn’t make this Moroccan paste with chipotle peppers (smoked red jalapeno peppers) also. The smoky tones would add another flavor dimension.
The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.
Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.
Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.
Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil
Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.
Grilled Salmon with Harissa Yogurt Sauce
Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)
Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.
Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.
Other recipes by JoAnn Jagroop at http://thisdamecooks.com
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Get Ready to Fiesta With Grilled Halibut Tacos and Fresh Pineapple Slaw!
I love tacos! Any kind of tacos really. Just put a taco in front of me and I will probably eat it, and enjoy every bite. But alas, I am trying hard to keep my calorie count in check, so if I am going to indulge in my favorite food I will need to include something really healthy… like fish.
Fish tacos can be absolutely delicious, especially when they are battered and fried. However, for the sake of all things good health, I have created many different ways to enjoy grilled fish tacos. Halibut is a true Northwest favorite when it comes to fish. And it makes a fabulous fish taco to boot. Mix it up with some tropical fruits and fresh slaw and you have one fantastic taco!
These fish tacos are simple, fresh and so delicious I am betting you will make these once a week. If pineapple is not your favorite tropical fruit feel free to substitute with mango or papaya. These fruits beautifully compliment halibut and will make a lovely and flavorful substitution.
Get ready to fiesta with these delicious grilled halibut tacos and pineapple slaw! Keep dinner simple…Enjoy the flavors of life!
Serves 4
Ingredients
1-1/2 lb fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)
Olive oil
Fresh lime juice (about 2 medium limes)
Salt and pepper
Cumin
Chili powder (or chipotle chili powder)
Ground coriander (optional)
1 package cole slaw mix (no dressing)
1 cup chopped fresh pineapple
1/4 cup chopped fresh cilantro
1 tablespoon honey
Mexican Cheese (cotija, ranchero, or pepper jack)
Your favorite salsa (I love the green tomatillo salsa with fish tacos)
Fresh sliced avocados
Sour Cream (optional)
Corn tortillas (steamed)
Mexican Rice as a side
Directions
In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette. Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside. For a creamy slaw, add a few tablespoons sour cream.
Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander. Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.
Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels. Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments! Enjoy
For additional fresh and delicious recipes check out http://www.karistaskitchen.com
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Grilled Salmon With Harissa Yogurt Sauce
The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.
Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.
Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.
Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil
Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.
Grilled Salmon with Harissa Yogurt Sauce
Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)
Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.
Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.
Other recipes by JoAnn Jagroop at http://thisdamecooks.com
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Grilled Flounder Tacos With Poblano Avocado Salsa
Yield:6 Servings
Ingredients:
1 1/2 lbs. flounder fillets
2 garlic cloves, minced, divided
1/2 tsp. salt, divided
1/2 tsp. fresh ground pepper, divided
1/3 c fresh lime juice, divided
For the Avocado Poblano Salsa
2 poblano peppers, seeded, cut in half, seared over an open flame
1 pint cherry or grape tomatoes, quartered
1 large ripe Hass avocado, seed removed, cut into pieces
1/4 c fresh cilantro, chopped
12 corn or flour tortillas
1. Rinse the fish and pat dry. Rub fillets allover with half the garlic. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle flounder fillets with 2 Tbsp. of the lime juice.
2. To make the poblano salsa, in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.
3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.
4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.
Per Serving: 322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.
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Grilled Mediterranean-Style Pizza With Sausage, Tomato, and Feta Cheese
By Tom Lingle
You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds directly over the heat for up to 3 minutes, allowing the bottom of the dough to firm and crisp. Remove the rounds from the heat, and flip so the side that has been grilled is facing up. Brush the top with olive oil, and proceed with topping the pizza. Return to the grill for 3-5 minutes, until ingredients are heated through and dough has firmed and crisped on the bottom.
Cooks Notes: If you are using a meat thermometer look for an internal temperature that reaches 165 degrees F.
Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese
Ingredients:
1 (16 ounces) package Italian Sausage
1 (14 ounce) Pre-Baked Pizza Crust
2 tablespoons Garlic Flavored Extra Virgin Olive Oil
2/3 cup Pizza Sauce
1 cup shredded Italian Cheese Blend
1/2 cup crumbled Feta Cheese
1 Vine-Ripened Tomato, sliced very thin
1-1/2 teaspoons Dried Oregano
1 cup Fresh Basil, chopped
Preparations:
1. Preheat gas or charcoal grill to medium high heat.
2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.
3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.
4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.
5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.
6. Brush both sides of the ready-made pizza crust with olive oil.
7. Gently place the ready-made crust, top-side down on grill rack.
8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.
9. Quickly spread pizza sauce on over topside of pizza crust.
10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with crumbled with Italian Blend and Feta cheeses, and dried oregano.
11. Grill over direct medium-high heat. Close or cover grill with lid.
12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.
13. Remove from grill and garnish with fresh basil.
Head over to http://www.PizzaRecipes.com and try one of our delicious authentic pizza recipes, or choose a contemporary or international pizza recipe from our constantly growing selection of the best pizzas that can be made at home.
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The Best Ways For Grilling Filet Mignon
By Mike Cobb
This is probably one of the easiest things which you will grill. Why, you ask? Because you have so much less to do when you are grilling filets than when you are grilling anything else.
There is less prep time, less work involved, less stress, less work, less messing around with everything. And less seasoning, believe it or not and that says a lot since that is the business that I am in: the BBQ rub business.
But filet mignon are so great in and of themselves that you do not need a lot of extra seasonings; it would just take away from the greatness of the steak and it’s natural flavor and taste. Salt and pepper, cracked black pepper, that is all you need.
Here is a great tip for grilling filet mignon, or most cuts of meat for when you are getting ready to barbeque. Pull them out, especially the filet and rub some cracked black pepper all over it. Now wrap a piece of bacon around the filet and tie it in with a toothpick which has been soaking in water for about 30 minutes.
Two things, the bacon infuses some flavor, but basically just keeps the meat moist since it is such a lean cut of steak. And then, two, when you are grilling filet mignon,you want to place the steak on the counter and just let it sit for about 45 minutes. You are going to let it come to room temperature.
You do not want to take a very cold steak and then try to grill it when it is so cold on the inside. The outside will be burnt black and the inside will still be raw. You did not pay all that money just to throw it away.
Now, pre-heat your grill to really hot when you are grilling filet mignon. Place the steaks on there after it has come up to temperature and sear the outside for about 3-4 minutes. Now after you have seared both sides and got those good grill marks on there, move the steaks over to where they will finish up on indirect heat. Now they should cook, and it will not take all that long to finish up…probably not more than 6-10 minutes max.
Here is a good rule of thumb:
rare 130 and above
medium rare 135 degrees and up
medium 145 degrees and up
Now, you can use an instant read (digital) thermometer. When it has finished up, you always, always need to place it on a plate and let it rest. I cannot stress that too strongly: let it rest for about 15 minutes. Then, and only then can you really enjoy it.
Just a couple of things left. You notice I never mentioned the salt. One, only use sea salt, or Kosher salt; the flavor is so much better than that crazy iodized stuff they pawn off at the grocery store as salt….you know, the one in the blue box….no names mentioned.
And you put the salt on only after you have seared both sides. Then You can liberally salt it (to your taste).
And two, never, pierce a cut of meat when you are grilling. As a professional Chef, sometimes I think I was born with a pair of tongs in my hand. Always use tongs, never a turning fork where it punctures the meat.
There you go, those are some good tips for when grilling filet mignon. Try those and you should have some really good steaks to enjoy.
For more great recipes and tips from Chef Michael go check out his Barbeque Blog at: Grilling Filet Mignon
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How to Make the Best Marinated Grilled Shrimp
By Beth Brawn
If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.
Many people ask the question, “How do I marinade shrimp?”
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium - high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.
This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many more delicious Marinated Grilled Shrimp recipes along with many other shrimp cooking tips, cooking videos and more. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.
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How to Make Asian Style Grilled Vegetables
As summer, approaches and the weather warms up, a lot of people want to start cooking outside. All too often though, it is the same things that end up on the grill. Sausages, burgers, and chicken wings are great, of course, but what about learning a new recipe this year to impress your family and friends?
Grilled fresh vegetables have a wonderful smoky flavor and vegetables cook really well on the grill. A grilled vegetables recipe makes a great meal or side dish and there are lots of ways to grill vegetables.
Ideas for Exciting Grilled Vegetables
If you want to add some Asian spice to your grilled vegetables recipe, what about chopping the vegetables and making foil pouches? Add some herbs, spices or seasoning to the pouches and grill the vegetables in there. You can use soy sauce, sesame oil, coconut, lemongrass or any of your other favorite Asian seasonings.
Another way to flavor your vegetables is to marinate them before you grill them. Marinated grilled vegetables can be given any flavor you like, depending on the marinade you use and you can use ingredients like lime juice, soy sauce and honey for a wonderful Asian flavor.
Recipe for Grilled Thai Style Vegetables
This mouthwatering grilled vegetables recipe makes enough for two people as an entree or four people as a side dish or appetizer. If you are making this as an entree, serve it with boiled rice.
The vegetables should marinate for at least ten minutes but you can leave them in the marinade for up to an hour if you like. Acidic marinades do not tenderize vegetables, like they tenderize meat, so a long marinating time is not required.
What you will need:
- 1/2 sliced eggplant
- 2 sliced Portobello mushrooms
- 1 chopped red bell pepper
- Juice of 1/2 lime
- 2 teaspoons sugar
- 1/2 teaspoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
For the Marinade:
- 1 tablespoon sugar
- 4 tablespoons soy sauce
- 3 tablespoons sherry
- 1/2 teaspoon ground coriander
- 2 teaspoons minced garlic
- 2 tablespoons lime juice
- 1/2 teaspoon black pepper
How to make it:
Combine the marinade ingredients, and then add the vegetables, tossing them well to coat them. Let them marinate for between ten minutes and an hour in the refrigerator. Preheat the grill to hot and grill the marinated vegetables, basting them with leftover marinade as they cook.
The vegetables should be ready at more or less the same time. The bell pepper will be bright red and still a little crisp. The eggplant and Portobello mushrooms will be slightly shriveled and soft.
Stir the remaining ingredients together and pour this mixture over the grilled vegetables, tossing them well so they are evenly coated. Add more sugar if the vegetables taste bitter or more soy sauce if they need more salt. You can add some more cayenne pepper if you want them spicier.
As summer gets nearer, more and more people want to know how to make perfect grilled vegetables. You can serve marinated grilled vegetables as a side dish or entree and this healthy recipe is truly delicious.
GrilledVegetableRecipe.com - The Veggie Side of Grilling
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The Secrets to Grilling Pork Chops
By Mike Cobb
Ah, the other white meat, but today we are going to share some of the secret keys to grilling pork chops. You can get them with the bone-in, boneless. You can get them as rib chops or loins, but just about the most important thing to remember is to get them thick.
Now we have all probably had moms who got those real thin ones (less than ¾ of an inch thick) when we were younger and we can all also remember just how tough they were too. Thin chops have to be cooked so much faster because they are so much thinner that they tend to dry out faster.
But the thicker ones, oh, yes, we want them to cook all the way through so it will require a little bit of more time. But first, let’s talk about keeping what moisture there is in the pork chop itself while it cooks. We do not want them to dry out and this could be a problem to begin with since pork chops normally have less fat than other cuts of meat. So we need to work with this.
We want to keep the moisture in, thereby, keeping in the tenderness and the flavor. We can do this by many methods. My favorite is by brining. We won’t go into that here since I have covered it in other posts.
Marinades work well but they do not penetrate as good as a brine does. A real good basic, easy one is just to pick up a bottle of good Italian dressing at the store. It already has all of the oil, vinegar, herbs and spices that you need - and there you go. It does not get any easier than that when you are grilling pork chops.
Look, if you are in a hurry, then this would be the way to go. Throw them in a plastic bag and in the fridge for up to an hour. By marinating them, it will tenderize the meat and protect them from the high heat. Just remember that if you want to get those good grill marks, dry them off after you take them out of the plastic bag.
Directions:
Thin chops - Grill them quickly over a high heat. You want a real good high heat, place them on there and then place the lid down on the grill. Wait about a minute and then rotate them to that you can get those good grill marks. Wait about another minute and then lift the lid up and flip them over and repeat the process. The whole thing should not take more than five minutes.
For the thicker chops when you are grilling pork chops, you are going to need a lower heat. You want to cook them, but you do not want to dry them out. If you are using the indirect heat method, then you would place the thicker chops over the very hottest part of the grill to sear the meat and get those good grill marks, but after that then move them over to a cooler part of the grill to finish them off.
Now if you adding a barbecue sauce, always make sure that you do it at the end so that the sugar in it does not burn and then you would wind up serving ‘blackened pork chops’, which would not be bad if you had all of your cajun friends over and was having a xydeco party. So just remember to finish up the thick chops over a cooler part of the grill.
And then finally when you are grilling pork chops to remember that the ‘resting’ period is the most important part of the process. After they are finished, place them on a plate, pie tin, whatever and cover them with aluminum foil and just let them rest for awhile.
For more great information and tips for barbeque check out my blog at: Grilling Pork Chops
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How to Grill the Perfect Filet Mignon
Cooking filet mignon can be a nerve wracking experience for any home chef. People become so frightened when it comes to grilling filet mignon. It is after all a very expensive cut of meat and if you don’t know what you are doing, you could easily ruin it. But really folks, it isn’t rocket science. The trick to cooking the perfect filet mignon is to not overdo it. It really doesn’t need to grill that long at all. There is nothing worse than an overcooked steak.
Step 1 - Seasoning
The first step is to season your filet. It doesn’t take much. Just a little salt and pepper. Some chefs recommend that you do not add salt until after the steak is done as it can dry the steak out. I don’t like to take any chances, so I choose to salt the steak after it comes off the grill. I recommend using a coarse salt like kosher. After you season the filet mignon, just leave it out on the counter and allow it to come to room temperature, about 45 minutes or so.
Step 2 - Heat the Grill
While your filet is coming to room temperature, preheat your grill. The best way to cook a tender steak like filet mignon is searing it by direct heat. So you want to get a really hot flame going on your grill. You can tell if the grill is ready by using the hand test. Hold your hand a couple of inches above the grill. If you can’t hold it above the grill for 2 seconds, then it is ready!
Step 3 - Start Cooking
When your grill comes to temperature you are ready to cook. When placing your filet mignon on the grill, use tender care. Do not pierce the filet with a fork or anything sharp. This will cause the juices to run out of the filet while you are cooking it. Instead, use tongs to grab the filet.
How Long do you Grill Filet Mignon?
Sear the filet for 4 minutes on both sides and flip the steak only once during the grilling process.
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Step 4 - Let it Rest!
After the steak has cooked to your desired doneness, remove it to a plate and let it sit for 10 minutes. Resist the urge to cut or poke the meat to check it! If you do, your meat will be ruined. By letting it rest for 10 minutes, you are allowing the juices to become evenly distributed throughout the entire steak. Enjoy!
Video on Grilling a Filet Mignon
Below is an excellent video from Grilling Master Steven Raichlen.
