Rules to Grill By: Tips for Grilling Vegetables

Here are a few pointers to make grilling vegetables a snap every time!

One of the most important things to remember to do is make sure you cut your vegetables approximately the same thickness so that they cook evenly.

Grill veggies over medium heat and be sure turn them often to avoid overcooking/burning. Never leave vegetables unattended unlike meat which can be somewhat forgiving vegetables are very time and heat sensitive.

Brush or drizzle oil on vegetables for added flavor and to help vegetables from sticking but DO NOT oil the grill itself because that can lead to flare up and charred vegetables.

The grill surface should be CLEAN to avoid sticking (prior to heating).

Secure thick slices of onion (at least 3/4" thick) with tooth picks to ensure they don't fall apart on the grill.

Parboil small, waxy potatoes or thick slices of sweet potatoes (at least 1" thick) until just tender. Let them cool to room temperature before you grill them.

You should also try basting grilled sweet potatoes with a little rum butter just before you serve them. To make Rum Butter, simple combine 2 tbsp butter, 6 tbsp light brown sugar, 2 tbsp rum, and 1/4 tsp vanilla in a small sauce pan over medium heat. Stir until melted and then brush or drizzle over grilled sweet potatoes. I swear they'll be the hit of the party.


Soak sweet corn in cold water for 1 hour prior to grilling. This will help the corn to stay juicy. I grilled corn in the husk instead of using aluminum foil. Simply remove the silk, soak and grill for 15 minutes over medium heat, rolling the cob every 3 minute or so.
When grilling large mushrooms like Portobello, remove the stem and start by grilling them stem-side up. This allow the natural juices to collect and the natural flavors of the mushroom are enhanced.

Don't crowd your skewers - leave about 1/8 of space between chunks of vegetables. This helps speed the cooking process and allows vegetables to cook evenly. 

For grilling smaller pieces of vegetables, try using foil packets or a grilling basket so the veggies don't fall through the grate. If you make foil packs, be sure to use heavy duty aluminum foil so they will stands up to the heat of the grill.

If you are grilling kebabs  soak your wooden skewers in water for 30 minutes before you skewer your vegetables and start grilling. This will keep your skewers from burning away while you are cooking. 

I like to toss grilled vegetables with flavored butters like garlic butter or Burger Nirvana Butter for a delicious finish!

Happy Grilling!

What is your favorite vegetable on the grill? Do you have any tricks or tips your could share?

Nice Rack! I mean Baby Back Ribs, of course.

I really love grilling season! Give me a burger, a brat, a hot dog, chicken, vegetables - you name it, I'll grill it. But, there's one food that I associate with summer almost more than the rest - Barbecued Baby Back Ribs.

Last weekend, I make my first batch of ribs of the season. They were tender, gooey, finger-tip suckingly yummers.  So yummy, that the next day all I could think about was making more.  So that's exactly what I did!

Okay, in my humble opinion, a good baby back rib should be tender, succulent, almost falling off the bone.  Don't give me some dried piece of jerky on a bone, slathered in barbecue sauce, and expect me to gnaw away at it. I want the meat on my baby back ribs to pull from the bone languidly like Scarlett swooning in Rhett's arms.

If you are the same, there are only a few ways to achieve the tender result.

• You can smoke the ribs for hours. For me, this is a little overkill, both in smoke flavor and in effort. I have had some Texas-style bbq ribs that were so smoke infused I thought I'd need a ventilator to breath while chewing. 
• If you are a grill master, you can try indirect grilling, keeping the heat to one side to slowly roast the ribs. The trouble with grilling is unless you have gas grill, it's quite a task to maintain your temperature low and slow for hours. I'd rather enjoy my day chatting with friends than stoking coals to get keep them consistent. There are people who totally groove on this though, and if you are one of them - more power to you.
• Frankly, as with so many recipes/specialties in cooking I think there's a lot of unnecessary fussing and complication. I like to slow roast my ribs in the oven and finish them on the grill. It is the least effort and the most consistent result. That's why I oven-roast/steam my ribs and finish them on the grill.  If you are looking for "Never Fail Baby Back Ribs" then you've come to the right site.

Never Fail Baby Back Ribs

Serves 4 to 6

1 tbsp light brown sugar

1 tsp sweet paprika

1 tsp smoked paprika (Spanish Pimenton)

1 tsp mustard powder

1 tsp coarse sea salt or kosher salt

1 tsp freshly ground black pepper

½ tsp granulated garlic

½ tsp onion powder

2 racks baby back ribs

2 to 3 cups barbecue sauce, your favorite

Preheat oven to 275F.

In a small bowl, combine brown sugar, paprikas, mustard powder, salt, black pepper, granulated garlic, and onion powder. Use a fork to blend completely. Set aside.

To prepare the ribs, first, remove the silver skin from the underside of the ribs. Use a paring knife to catch the edge of the membrane and then slide your fingers under it and pull it away from the bones. 

Rub the ribs with the seasoning on both sides.

Wrap each rack of ribs in a layer of heavy-duty aluminum foil. Fold the edges to seal tightly. Place the racks on a baking sheet or in a large roasting pan. Place into the oven and bake until the ribs are tender, about 2 ½ hours.

Preheat grill to medium temperature.

Remove the ribs from the oven and unwrap the aluminum foil. Starting with the meaty side down, grill the ribs for 15 minutes. Flip the racks over and grill for an additional 5 minutes. 

Baste the ribs with ½ cup to 1 cup of barbecue sauce and grill for an additional 10 minutes. Remove racks from the grill and let the ribs rest for 5 to 10 minutes before cutting into sections. Serve with additional barbecue sauce.

Mango Madness

My local grocery store has tons of mangos on sale and I also received an enormous, ripe beauty in my CSA (Community Supported Agriculture) box this week - so it must be Mango season!

I just love a succulent, juicy mango whether it's sliced "hedgehog-style" with lime juice and a touch of chili powder or diced in a fruit salad with strawberry. I recently had the most delightful martini of mango sorbet and vodka and highly recommend that combination as well.

My grocer has been stocking two types of mangos lately. The Common Mango and the pale yellow, sugary-sweet Champagne Mango. I prefer the Common Mango and its fleshy, peach-like, texture. It's sweet, without setting my teeth on edge.

If you're stumped as how to select a ripe mango, here are a few tips. Try sniffing the stem end for a fragrant fruity odor, or squeeze very gently, if its ripe the flesh with be firm yet yielding feel under your fingers. If you've purchased a under ripe mango have no fear, placing the fruit in a paper bag on your counter overnight usually does the trick.

Mango peel is considered inedible so you should remove it. You can either peel it like a banana or, use a knife to slice around the large central seed, as you would an avocado. Twist the fruit gently to divide it into two halves, and remove the seed. Sometimes the seed lifts right out but if it doesn't, you can coax it out with your knife. At this point, you can spoon the fruit directly into your mouth or - if you feel like sharing - slice or cube it.

For years I've been making a mango salsa that is absolutely to die for (if I do say so). It has splashy colors, bright citrus notes, and just a hint of heat to balance the sweetness of the mango. It's perfect for simple grilled chicken or fish. I wanted to share it with you just in time to kick off grilling season.

Mango Salsa

Serves 4

1 medium mango, peeled and diced

1/2 medium red bell pepper, diced

2 tbsp red onion, minced

1/2 to 1 jalapeno, seeded and minced

1/3 cup chopped cilantro

3 tbsp fresh squeezed lime juice

salt to taste

Combine ingredients in a medium mixing bowl. Toss to mix. Season with salt to taste. 

Serve on grilled chicken, pork, or shrimp.

Don't you just love food that's pretty and easy to make? Me too!

Relishing Life!

Memorial Weekend marks the unofficial start to summer and barbecue season (unless you are in Seattle, like me). I heard on the news this morning that Americans eat 7 billion hot dogs each summer. That's enough to stretch between Washington DC and Los Angeles 5 times! 

I admit to eating a few hot dogs each summer.  After all, I have to do my part as an American. I think my favorite combination is mustard, onions, and relish. If you are looking to streamline that idea, several companies make what is commonly called Hot Dog Relish. So with that in mind, I thought a relish recipe might be perfect for a blog. 

When I was writing The Kitchen Pantry Cookbook, I came up with a number of different relish recipes including sweet pickle relish, corn relish, tri-colored onion relish and so on, but I didn't think about riffing on the Hot Dog Relish theme. 

I was contacted by Annie Dolce, the editor of The Daily Meal, an online community dedicated to culinary content covering everything from restaurant reviews and chef profiles to recipes and travel tips, and more.  It's super cool and if you are a foodie, you should definitely check it out. Annie is writing an article on relishes that will include several of my recipes and some tips for making your own relish.  I developed this recipe for her article.  

My Hot Dog Relish is a tangy, slightly sweet combination of flavors that borrows from classics like chow chow, sweet pickle relish, and even my grandmother, Nell's, mustard pickle recipe. I've done some comparing among the commercial brands and must say, "mine's better!" No really, I tasted a few that were so sweet they set my teeth on edge. If you typically top your hot dog the way I do, I think you'll agree that this Hot Dog Relish is a great balance between pungent yellow mustard and lightly sweet relish.  Through some onions on top and you are golden (Pony Boy). It's also yummy mixed into potato salad, macaroni salad, egg salad, etc.  Happy summer eating!

Hot Dog Relish

Yield: Makes one 1-pint (475 ml) jar

Ingredients

3/4 lb (340 g) pickling cucumbers (about 4), washed and finely diced

1/2 cup minced green cabbage

1/4 cup finely diced yellow onion
2 tablespoons finely diced red bell pepper

4 teaspoons (20 g) kosher or pickling salt

3/4 cup (180 ml) distilled white vinegar

1/3 cup (67 g) granulated sugar

2 tablespoons prepared yellow mustard

1 teaspoon dry mustard

1 teaspoon yellow mustard seed

1/2 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon turmeric

2 teaspoons cornstarch or arrowroot powder

Directions

Place cucumbers, cabbage, onion, and red bell pepper in a medium-sized nonreactive mixing bowl and sprinkle with salt, stir well. Let stand for 1 hour.

Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.

In a medium-sized nonreactive saucepan, combine vinegar, sugar, prepared mustard, dry mustard, mustard seed, celery seed, paprika, turmeric and cornstarch. Whisk until fully blended. Bring to a boil. Reduce heat and simmer until the sugar has dissolved and the mixture has thickened slightly.

Add cucumber mixture, and return the mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

When the relish has finished cooking, transfer it into a sterilized pint jar and refrigerate until cool, then cover. Store in the refrigerator for up to 2 months. 

Cioppino - Fisherman's Wharf-Style "Stone Soup"

Have you ever heard the story of Stone Soup? A traveler arrives in a town and announces to the peasants that he can make the most delicious soup from a stone. He gets a pot, fills it with water, and drops in the stone. After the pot begins to simmer, the traveler tastes it and says it's delicious but it could use a little onion. One of the peasants gives him an onion. The soup continues to cook and the traveler tastes it again and claims it's wonderful but if he had a few carrots it would taste even better. This tasting and chipping in goes on until, low and behold, he's actually created a wonderful pot of soup from a stone - and a community.

This story reminds me of the origin of cioppino. Cioppino was created at Fisherman's Wharf in San Francisco. It got its name because the fishermen would pitch in something for a communal stew when they returned with their daily catch. They'd chip in. Many were Italian immigrants. Walking along the dock, the cry would sound like chip-ino or chi-peen-o - and that, boys and girls is how Cioppino came to be.

If you've never had cioppino, it's a savory, sometimes spicy, fish and shellfish stew. It's usually served without removing the shells, so you'll be using your fingers a minute or two after you start eating. You can make it with almost any combination of fish and shellfish. As a matter of fact there are shellfish-only versions too. It's a quick, low calorie and super-flavorful. You can pair it with some garlic bread if you are so inclined.

Here's my version:

Cioppino

Serves 2

3 tablespoons extra virgin olive oil

1/2 cup slivered onion

1/2 cup thinly sliced fresh fennel

Pinch dried basil

1 bay leaf

1 small garlic clove, minced

12 mussels (see Chef's tip)

4 oz medium tail-on shrimp, peeled and deveined

4 oz cod or other mild white fish

1 cup canned San Marzanno Tomatoes, chopped

2 cups fish stock (or chicken stock in a pinch)

1 tsp fresh chopped parsley

1/2 tsp sea salt or more to taste

1/4 tsp crushed red pepper (optional)

freshly ground black pepper to taste

2 tbsp dry sherry
Lemon wedges for garnish (optional)

In a medium-size saucepan, heat olive oil over medium heat. Add onion, fennel, dried basil, and bay leaf, and cook slowly until the onion and fennel are translucent, about 15 minutes. Add the garlic and cook for a minute or so longer.

Add the mussels to the vegetables, cover and cook for 3 minutes. Then add the shrimp, cod, tomatoes, stock, parsley, salt, crushed red pepper and black pepper. Bring the stew to a boil, reduce heat and simmer, covered, for 10 minutes or until the shrimp are pink and the cod flakes easily.

Just before serving, add the sherry and check to see if you'd like to add additional salt. Ladle into bowls, garnish with lemon wedges, and serve with garlic bread.

Note: Feel free to play with the fish and shellfish in this recipe. You can add clams, oysters, crab - whatever you like! Here in Seattle, they even include salmon.

Rethink Your Chile Relleno!

On our recent trip to Mexico our friend, Bill Pecha, made a wonderful Oaxacan chicken dish with tomatoes, olives, raisins and almonds. The flavor was outstanding! It reminded me of a Moroccan tagine, layers of sweet and savory within a rich, creamy sauce. Vince and I loved it.

I should say that the reason we went to Mexico in the first place was to do a site inspection for our upcoming culinary tours! I'm so excited about this opportunity. We've put together a really cool package for a week-long stay with meals, tours and classes. It's going to be so much fun. Check out CulinariodeMexico.com when you can.

I had picked up a bunch of dried chiles at a mercado during our trip. I'm planning on teaching a cooking class on chiles during the culinary tour. There are so many different ones to try. I think it's a common misconception that all chiles are fiery hot but they aren't (especially if you removed the seeds and ribs/veins). Ancho chiles are good example of that. They have a rich, almost chocolaty sweetness.

After trying Bill's Oaxacan chicken dish I was reminded of a recipe that I'd been meaning to try. It's called Chiles Ancho Rellenos de Picadillo de Pollo which means ancho chiles stuffed with minced chicken. The original recipe was quite lengthy but it only took me about an hour to complete. Use your food processor, if you have one, for all the chopping. That really speeds the process. Anyway, without further adieu, here's the recipe:

Adapted from Savoring Mexico, Mariyn Tausend

Ingredients
Picadillo:
1/2 cup olive oil, divided
1 cup finely chopped white onion
2 tbsp minced garlic
2 lbs Roma tomatoes
1/4tsp dried thyme
2 bay leaves
1/2 cup raisins
1 1/2 pounds ground chicken or turkey
1/2 cup Castelvetrano or Manzanilla olives, pitted and roughly chopped
1/2 cup slivered almonds
1/4 cup capers, rinsed
1/4 cup finely chopped cilantro, firmly packed
1/4 cup finely chopped italian parsley, firmly packed

Chiles:
8 large ancho chiles
4 oz piloncillo, grated or 1/2 cup dark brown sugar
1 cinnamon stick
2/3 cup cider vinegar
1/2 tsp kosher salt

Sauce:
2 cups Mexican crema or sour cream
1/4 cup finely diced white onion
1/2 tsp kosher salt
1/4 cup firmly packed cilantro, finely chopped

Directions
Core and quarter tomatoes. Place in a food processor and pulse until finely chopped.

In saucepan on medium, heat 1/4 cup of olive oil. Add onion and cook until translucent. Add garlic, cook for 1 minute, add tomatoes, thyme and bay leaves and simmer for 15 minutes. Add raisins and cook for 10 minutes. Set aside.

In a large skillet over medium-high, heat remaining 1/4 cup of olive oil. Add chicken, stirring constantly for 4 minutes until lightly browned. Stir in chopped tomatoes and simmer for 5 minutes. Add the olives, almonds and capers. Remove from heat and let cool. Stir in cilantro and parsley*. Check seasoning for additional salt, if needed.

Pre-heat the oven to 350 degrees F.

To prepare the chiles, leaving stem on, make lengthwise slit in each chile and remove seeds. (You can start the incision with a knife and use kitchen shears to complete the slit.) Put 4 cups of water in saucepan and add Piloncillo, cinnamon, vinegar and salt. Bring to a boil and simmer for 5 minutes. Add chiles, cover, remove from heat, and soak for 15 minutes. Transfer chiles to paper towels to dry.

Carefully stuff the chiles with the picadillo and place in baking dish. Cover and bake for 15 minutes, or until heated through.

While chiles are baking, in saucepan on medium-low, heat crema, onion and salt until warm but not boiling. Strain and add cilantro and keep warm. When ready to serve, pour sauce over the chiles.

*Note: The stuffing can be made in advance, adding the herbs when ready to stuff the chiles

Double the Pleasure. Double the Fun. Spearmint vs. Peppermint

Okay, so I totally ripped off the tag line from a famous mint chewing gum - well, sort of. I changed it a smidge because it's trademarked but, it seemed like a fitting tag line to use when discussing peppermint vs. spearmint. So, what's the difference? Well, here's a little overview.

Peppermint is a hybrid of spearmint. It's also been called American Mint, Lamb Mint (or Lammint). It was native to Europe and brought to America by the colonists. The leaves are 1 to 2 inches long and have a toothy edge. Peppermint is used in tea and for flavoring ice cream, candy, gum, toothpaste.

Spearmint, also a native of Europe, is referred to as Common Mint, Garden Mint, Our Lady's mint, and Sage of Bethlehem. The leaves are long, spear-shaped and attach to the stalk of the plant vs. stems. Spearmint is most commonly used in teas, mint juleps, mojitos, candy, and gum.

Although they both come from the mentha family, peppermint contains more menthol so it may seem stronger. Spearmint is sometimes described as greener or sweeter while peppermint has a candy cane flavor.

I don't think you can go wrong with either one, it's basically a personal choice according to what you are going to use it for or which plant you like the looks of best.

These perennial herbs thrive in moist, part-sun to shady locations, and expand quickly by underground rhizomes or runners (these are sneaky little shoots that pop up in seemingly random places). I planted some mint in a container full of various herbs thinking, novice gardener that I am, that I could control the stuff with pruning. Wrong! I learned quickly that there is no use struggling with it, because it WILL TAKE OVER. So, I suggest if you plant it, give it its own pot and don't plant it in your open garden.

Mint is best used fresh and should be stored only briefly, in plastic bags or in the refrigerator. Here are some ideas for using fresh mint:

• Crush mint leaves and fold them in whipped cream for an excellent topping on chocolate desserts.
• Combine freshly-minced mint leaves with watermelon and feta cheese for a delicious summer salad.
• Try a traditional tabouleh salad with lots of minced mint, minced parsley, couscous, tomatoes, cucumbers, olives, olive oil and lemon juice. 
• Steep mint leaves in boiling water for refreshing tea that also soothes indigestion, stomachache and, may improve your memory.
• Make Mint Water. Twist or bruise 1 cup of peppermint, spearmint, or other mint. Place in a clean half-gallon container. fill with fresh, cool water. Chill in refrigerator. Strain and serve on ice. 
• Make mint-infused rum for the perfect Mojito. Take a bunch fresh mint. Put it in a plastic baggie with a 1/4 teaspoon of sugar and smash it up a little. Then, stuff the mint into a bottle of white rum and wait a few days. To make your Mojito, combine two ounces of infused rum, one ounce of fresh-squeezed lime juice and one teaspoon of sugar and shake vigorously. Pour over ice and top with two ounces of sparkling water. Garnish with a sprig of mint and a lime wedge and enjoy!

What is your favorite mint - peppermint or spearmint? What do you make with fresh mint?