Cooking Method - Grill
This easy, basic recipe uses the combination of a rub and a sauce to create the taste of a traditional barbecue for those who don't have a pit or a smoker.
Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings. The marinade is also excellent with chicken and fish. Serve the grilled pork steaks with jasmine rice, sweet and sour vegetables, and a green papaya salad.
Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:
By Gwyneth Doland
In New Mexico, a hamburger isn't worth eating until it's crowned with strips of freshly roasted green chile and gooey melted cheese. In late summer and early fall, when the chiles harvest comes in and vendors set up gas-fired roasters in dirt lots and grocery store parking lots, the sweet, pungent aroma of green chile fills the air and tells us: It's time to make green chile cheeseburgers!
The ultimate green chile cheeseburger is cooked over a hot charcoal fire. I like to add a couple of small chunks of pecan or mesquite wood to the lump charcoal in my grill. The wood infuses the meat with a slightly smoky flavor that's a perfect match for the roasted green chile.
This is a simple recipe, so the ingredients really matter; Using freshly ground beef makes a difference you can taste. Ground chuck that's 85 percent lean delivers excellent flavor and the coarse grind helps keep the patty from becoming too dense. Ask your butcher to coarsely grind some chuck for you, or do it yourself at home with a meat grinder.
To get the most out of the experience you can roast your own fresh green chiles on the grill before cooking the burgers. Pick a handful of long, tapered green chiles (called New Mexico or Anaheim peppers at the market), put them on the grill grate over a hot fire and turn them with tongs until they're lightly charred all over. Put the chiles in a stainless steel bowl, cover it with plastic wrap and let the chiles steam for a few minutes. When they're cool enough to handle, simply wipe the charred skins off.
The flavor of freshly roasted green chiles mingling with a charcoal grilled burger is what we love about New Mexico, and it's what keeps visitors coming back again and again.
The narrow Asian or Middle Eastern eggplants work best using this method of first cooking them on open fire in the two recipes below. If you can't get hold of these narrow eggplants, use normal eggplants and split them in half while cooking over the fire, but make sure they are still attached at the stem for easy handling.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.
This recipe is based on the Tunisian grilled salads, as mechouia means roasted. This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.
There are over 30 varieties of Turkish kebabs which locals call “siskebabi,” “sis kebaps,” or “kebabi. Fish, vegetables, pork, beef, fruit, or fowl, are all put on wood or metal skewers and grilled over open flame or coals. Note: If you want to grill vegetables along with fish, chicken or small cubes of meat it’s best to parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes. This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.