The perfect companions for a skewer: The fat from the sausage bastes the chicken as they grill together, leaving behind a pleasantly chewy texture and terrific flavor. Turkey thighs are a great option instead of chicken. Keep the sausage pieces to about 1 inch so they’ll cook at the same pace as the chicken. Serve the skewers as is, or slide everything on top of a bed of rice or another grain, squeezing the lemon wedges over the top. ...
INGREDIENTS For the Marinade: 1/3 cup balsamic vinegar 1/3 cup Worcestershire sauce 1/3 cup olive oil 2 garlic cloves, grated 1/2 tsp. ground black pepper 1/4 tsp. red pepper flakes (optional) 2 Tbsp. honey, divided 2 Tbsp. Dijon mustard, divided For the Kebabs: 1 1/2 lbs sirloin or New York strip, cut into 1-inch cubes 8 oz. 1 baby portobello mushrooms, large stems removed 1 red onion, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces Chopped fresh parsley, for garnish INSTRUCTIONS For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside. For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling. If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like. Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more. Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.
INGREDIENTS 8 chicken thighs bone-in, skin-on 1/4 cup olive oil 1/4 cup fresh lemon juice 4 garlic cloves finely minced (I used my microplain to make sure the garlic is almost a paste) 2 tbsp herbs of your choice I used parsley, rosemary and oregano. Thyme, sage and marjoram are all good with chicken too. 1 tsp paprika 2 tsp salt 1 tsp black pepper INSTRUCTIONS Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. Preheat your grill for 15 minutes, medium to medium-low heat. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side. For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp. Remove the thighs from the grill and allow to rest for at least 5 minutes before serving.
INGREDIENTS For patties 2 Tbsp. extra-virgin olive oil, plus more for greasing 1 14-oz. block extra-firm tofu, drained 2 14.5-oz. cans black beans, rinsed, drained well 1/4 cup almond butter 1/4 cup mayonnaise (vegan, if you are vegan) 2 garlic cloves, finely grated 4 tsp. chili powder (make sure it’s salt-free) 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt 2 cups cooked quinoa (we prefer red or black), cooled 1/4 cup flaxseed meal 2 Tbsp. cornstarch For serving ...
INGREDIENTS Paste 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 1 teaspoon pure chile powder 1 teaspoon packed light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon chipotle chile powder 1/4 teaspoon ground cumin The Rest 1 1/2 pounds skirt steak, ½ to 4 inch thick, trimmed of excess surface fat, cut with the grain into 12-inch long pieces 1 bag (12 ounces) tortilla chips 1 can (15 ounces) black beans, rinsed and drained 2 cups shredded sharp cheddar cheese (8 ounces) 2 cups shredded Monterey Jack cheese (8 ounces) Green onions Pickled jalapenos Tomato-Avocado Salsa INSTRUCTIONS In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces. Layer half of the tortilla chips, steak, black beans, green onions, jalapenos, cheddar and Monterey Jack cheeses on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan. Serves 12 to 15 ...
Tomatillos, a staple of the Mexican pantry, look like green tomatoes with a papery husk. Grilling enhances their tangy taste and softens their skin, making them easy to puree for a sauce that benefits from the addition of roasted poblanos and bacon. Brining the pork chops helps to ensure a moist, evenly cooked result. INGREDIENTS 4 boneless pork chops, each 6 to 8 ounces and about 1 inch thick BRINE ...
INGREDIENTS 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each INSTRUCTIONS On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. YIELD 8 servings ...
INGREDIENTS 1 pound skirt steak 1 tablespoon coriander seeds, toasted Salt and pepper 2 tablespoons olive oil 1 (16 oz) can chickpeas, rinsed and drained 1 cup thinly sliced scallions, white and green parts 1/4 cup chopped fresh flat-leaf parsley leaves 2 garlic cloves, minced 1 cup greek yogurt 1/4 cup extra-virgin olive oil INSTRUCTIONS Preheat a grill or grill pan to medium-high heat. Season the steak on both sides with the coriander and salt and pepper. Drizzle with the olive oil and put on the grill. Cover and cook until nicely charred and the meat releases from the grill, about 2 minutes. Flip and cook until medium-rare, about 2 minutes. Meanwhile, in a large bowl, stir together the chickpeas, scallions, parsley, garlic, yogurt, and extra-virgin olive oil. Season with salt and pepper. Thinly slice the skirt steak against the grain. Spread the yogurt onto plates, top with sliced steak, and then cap it off with the chickpea salad. Serve immediately. Serves 4 ...
INGREDIENTS 1/4 Cup Olive Oil (plus more to brush grill) 2 lb Skirt Steak Salt and Freshly Ground Pepper 1/2 Onion (diced) 2 tablespoons Butter 1/2 Lb New Potatoes (sliced into 1/2-inch thick coins) 1/2 head Cauliflower (chopped into florets) 1 Teaspoon Red Chile Flake 1 Tablespoon Fresh Rosemary (leaves only/chopped) 2 Tablespoons Parsley (leaves only/chopped) 1 bunch Kale (de-stemmed/cut into ribbons) 2 cloves Garlic (sliced) 3 Tablespoons Red Wine Vinegar INSTRUCTIONS Blanch the potatoes in a pot of boiling water for 3-4 minutes. Strain 1 and set aside. Preheat a grill or grillpan to medium-high heat. Season the steak generously with salt and pepper. Brush grill with olive oil. Grill steak for 4 to 5 minutes per side for medium. In a large skillet or sauté pan, heat 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add the onion, and potatoes in a single even layer. Cook until the potatoes have crisped, and then flip to crisp on other side. Add the cauliflower and cook, tossing to coat and soften the cauliflower. Add the kale and garlic and toss so the kale begins to wilt. Add the red chili flakes, rosemary, and parsley. Stir everything to mix, and once fully mixed, finish the dish with red wine vinegar and a drizzle of olive oil and transfer to platter to serve. YIELD 6 Servings TOTAL TIME 1:30 ...