Grill game meat

October 29, 2016

Tips from Bernie to grill game meat

If thin: back strap  & skirt steaks : 2 min + 1 min

thicker steak ( filet mignon) : 2 min + 2 min Turn off grill and let sit if meat thick > 1½ inches or 3 + 3 min

Chicken Bacon skewers

June 16, 2015

Allt om Mat 2015, serves 4. Serve with potatoes.

Grill chicken

  • 1 LB chicken fillets (or thin cut thigh meat). Season with 1 tsp salt & 2 pinches pepper.
  • 5 oz bacon

Fold thin piece fillet, wrap with piece of bacon. Thread two skewers through each package. Grill about 10 min.

Peach Mango Chutney Yogurt – mix together: (garnish top of yogurt with some thin slices of peach)

  • 1 C Greek yogurt
  • 3 TBs mango chutney (sweet & spicy)
  • 1 peach, peeled, diced
  • ¼ chopped red onion

Sauce Sterling

March 15, 2014

Fish sauce Aninni Beach Kaua’i.

Four ingredients to make best sauce for cooking fish. Mix ingredients together, baste onto fish and cook as desired (bake/broil/grill)

  • 1 C mayo
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • olive oil

From Sallye H, Kauai 2014  Bake 2  hours 285º

  • Pre- seasoned pork ribs (they look like they have been rubbed with paprika)
  • 1 tsp liquid hickory smoke flavoring
  • ¾ C brown sugar
  • 1 TB paprika
  • 1 TB garlic powder
  • 1 TB onion flakes
  • 2 tsp bourbon pork rub (from Safeway- McCormick Gourmet “Bourbon Spiced Pork with roasted sweet potatoes and apples)
  • 1 “danger” spoon Aromat (Knorr) seasoning
  • Bacon grease
  • 2 C favorite BBQ sauce (mine is Stubb’s Original)

Preheat oven 285°

Mix sugar and spices to make a rub. Apply rub to all sides of ribs.

Smear all sides of ribs with bacon grease.

Lay ribs on TWO layers of foil, shiny side out and meaty side down.

Top with TWO layers of foil on top of ribs, shiny side out. roll and crimp edges tightly, edges facing up to seal.

Place on baking sheet, bake for 2 to 2½ hours until meat is starting to shrink away from edges of bone.

Remove from oven

Heat broiler, cut ribs into serving portions of 3 or 4 ribs, arrange on broiler pan, fatty side up. Brush on BBQ sauce.

Broil for 2 minutes on top rack until sauce is cooked on and bubbly. DIG IN.

Blackberry Glaze

November 5, 2012

WSJ June 2012. try with venison or use on baby back pork ribs

In a blender, purée:

  • 1¼C honey
  • ½ C blackberry preserve
  • ¾ LBs or 2½C fresh blackberries
  • ¼ C maple syrup
  • 3 TBs bourbon
  • 3 TBs balsamic vinegar
  • 1 TBs and 2 tsp red pepper flakes
  • 1 TB salt
  • 1 TB pepper

Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.

Brush on meat to glaze on grill or broiler. 1 min each side.

Croque Monsieur

November 5, 2012

Serves 4

Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.

  • 8 slices sweet batard
  • 12 oz thinly sliced ham
  • 4 oz Gruyère cheese grated
  • 4 tsp Dijon mustard
  • 3 TBs unsalted butter melted

Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove  discard  bay leaf & thyme sprig.

  • 2 TBs unsalted butter
  • 2 TBs flour
  • 1 C milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • pinch fresh nutmeg
  • 2 oz grated Gruyère cheese

Teriyaki Chicken

September 13, 2012

The Week 9/14/2012.

Marinade:

  • ½ Cup hon mirin (sweet Japanese cooking wine)
  • ½ Cup soy sauce
  • 2 x 1 inch piece ginger, peeled and grated.

2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.

If no mirin, use sake. 1 TB Mirin = 1 T  sake + 1 tsp sugar