Brats with Peppers and Onions

Now that fall is upon us, we must consider tailgating! Fall is my favorite time of year to be outdoors - the crisp air, the smell of leaves on the grass, the awesome power of 300-pound offensive linemen crushing a linebacker...it makes you almost giddy with excitement! Great tailgating is all about preparation: it's hard to do a lot of cooking over a portable grill. To be successful, you must do as much cooking as possible at home, then use the grill as a last-minute finisher. Brats are a great example of this technique.

Ingredients

• 4 bratwurst sausages
• 1 bottle beer (regular or non-alcoholic)
• 1 red onion, frenched
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 2 tablespoons canola oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 hoagie rolls
• 1 bottle of mustard (regular or spicy)

Directions

At home: Simmer the sausages in the beer over medium-low heat for 10-15 minutes, until they reach an internal temperature of 160 degrees. Tightly wrap in plastic and store in a sealable container in a refrigerator or cooler until grill time. Put the peppers and onions on a large piece of aluminum foil. Add the oil, salt, and pepper and toss to evenly coat. Spread the veggies into a single layer and seal the foil into a packet not wider than your grill. Refrigerate with the brats and proceed to the grill location.

Grill time: Heat the grill for direct heat (all burners on high for gas grills). Put the veggie packet on the grill, flipping once per minute for 5-10 minutes, or until the veggies are cooked and caramelized (if using charcoal, you can put the packet right on the coals). Grill the brats for 2 minutes per side, until nicely browned. Toast the buns for 30-60 seconds. Place a sausage in each bun with mustard and veggies.

Note: If you're just having this at home, you can forgo the grilling and do this on a griddle or flat top. Just sautee the veggies over high heat, brown the brats, and toast the buns in the oven or broiler.

Jalepeno Burger Surprise

The surprise is that the jalapenos are cooked right into the hamburger patties. This makes the heat more low-level and subtle than stacking the chiles on top. Also, as long as we're mixing in jalapenos, we might as well add some other ingredients as well, just to make things extra-flavorful.

Ingredients

• 24 ounces hamburger meat (I like a 50/50 mix of ground chuck and sirloin)
• 2-4 small jalapeno chiles, roughly cut into large pieces (remove the ribs if you want less heat) - you could use more powerful chiles to your liking if you want it hotter (such as Serrano, Thai, or birds-eye)
  
• 1/2 small onion, cut into wedges
• 1-2 cloves garlic
  
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• juice of 1/2 a lime
• 1 tablespoon cumin
  
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon dried chipotle chile powder
• 1/2 cup quick-cooking rolled oats (really!)
  

Directions

Put the jalapeno, onion, and garlic in the food processor. Chop in one-second pulses until a fine mince is formed (do not over-process, or it will turn to mush). In a large bowl, gently mix the jalapeno mixture with the remaining ingredients - your hands (with vinyl or latex gloves) are the best tool to mix thoroughly while avoiding over-mashed beef. Form into 6 patties and grill for 4-5 minutes, flipping once. Serve with normal burger fixings (including Monterrey Jack cheese added for ), also possibly including the recipe below!

Bonus Recipe - Chipotle Ketchup!

Place 2 cups ketchup (I like Hunts), 1 canned chipotle pepper and 1 teaspoon (up to 1 tablespoon if you like the heat!) of the adobo sauce from the can in a blender. Mix on high power for 10-20 seconds, or until smooth.

Steak Dinner

Sorry about the late/missing posts over the last week. My work got kicked into high gear. To make up for it, you get not one recipe, but three today. Steak, Lemony Greens, and Baked Potato. This is a great meal for entertaining (for 2 couples or you and 3 guests) that can be done in less than 90 minutes total, with about 60 minutes of that time actively cooking or preparing food.

Steak Ingredients

• 4 Steaks such as T-Bone, Ribeye, or New York Strip, between 3 and 4 pounds total
• 1 tablespoon whole black peppercorns
• 2 teaspoons whole coriander seed
• 1 teaspoon dried rosemary leaves
• 1 teaspoon mustard seeds
• 5 teaspoons (1 tablespoon + 2 teaspoons) kosher salt
• canola or vegetable oil

Steak Directions

Grind together peppercorns, coriander seed, rosemary, and mustard in a spice grinder. Mix with the kosher salt in a small bowl. Take steaks from fridge, pat dry with paper towels to remove any surface moisture and gently rub both sides with the spice mixture. Let rest on a cutting board or sheet pan at room temperature for at least 30 minutes, up to an hour. Ensure the meat is at room temperature before grilling. While the meat rests, prepare grill for direct, high heat. Lightly brush both sides of the meat with canola oil. Grill for 2-5 minutes on a side, depending on how cooked you like your steak (130 for rare, 145 for medium, and there is no reason to cook it more than that!). Let rest at room temperature for 5-10 minutes before serving.

Potato Ingredients

• 4 large russet potatoes, washed and patted dry
  
• canola or vegetable oil
• kosher salt

Potato Directions

Preheat oven to 400 degrees. Poke the potato several times on all sides with a fork to let out steam. Rub the potatoes with oil and sprinkle with salt. Bake for about an hour, or until the skin is crispy and the flesh is soft.

Greens Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, sliced very thin
• 2 tablespoons minced shallot or red onion
• 1 teaspoon kosher salt
• 4 cups of washed, trimmed, and chopped kale
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons chicken or vegetable broth
• fresh ground black pepper

Greens Directions

Heat butter and oil in a large skillet over medium-low heat. When butter is melted, add garlic and shallot. Sweat the vegetables for 3-5 minutes, or until the onions have just started to soften. Increase heat to medium and add kale and salt. Saute for 2-4 minutes, or until the kale has just started to cook down and the garlic just starts to turn light brown (if the garlic gets too brown, it will get bitter so don't overdo this step). Add the lemon juice and broth, cover, and reduce heat to low. Simmer, stirring occasionally until the sauce has reduced and the greens are tender, about 5 more minutes.

Meal Organization

Season the beef first. Then get the potatoes in the oven. Wait 15 minutes and start the grill. As the grill heats up, do the greens. Keep them in the skillet on the lowest setting to keep them warm while you grill the meat. When the meat is done resting, pull the potatoes from the oven and plate everything on warm dinner plates.

Garlic & Ginger Soy Marinade

Full of Asian flavors like sesame, ginger, and soy, this marinade is a great way to add both flavor and moisture to more boring cuts of meat like pork tenderloin or chicken breasts. You can also use this for steak or shrimp that you are going to grill. Steaks and chops should probably marinate 30 minutes to 2 hours. Larger cuts (like roasts) can go up to 12 hours. It's a good idea to shake up the bag and stir things around every couple of hours to make sure the meat marinates evenly. This makes enough marinade for 2-4 steaks or a 1-2 pound pork tenderloin roast - double or triple it for larger amounts of meat.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chili sesame oil
• 4 cloves garlic, chopped or pressed
  
• 2 tablespoons ginger, minced or chopped

Directions

Combine all ingredients in a one gallon zip-top bag. Add the meat, squeeze out as much air as possible, and seal the bag. Place in a leak-proof container and marinate in the fridge for 30 minutes, up to overnight.

Serving Suggestion

Marinate a 1-2 pound pork tenderloin roast for 2 hours (up to all day) in the fridge. Preheat oven to 400 degrees. Thickly slice 1 onion, 1 bell pepper, and 2 small zucchini and place in a baking dish or small roasting pan. Remove the roast from the marinade, put on the vegetables, and roast for 20-30 minutes, or until the internal temperature reaches 135 degrees. Remove pan from oven, tent with aluminum foil, and rest for 5-10 minutes before slicing and serving with white rice.

Carribean Citrus Salmon

Salmon is very hard to do correctly. I like my salmon medium rare, with a nice crust on the outside. You get crust by searing on high heat, however that can make the fish stick to the grill. Working with a clean grill that has been lightly oiled helps a lot. Just try to make sure the oil doesn't drip down onto the coals (or burners). Flame-ups produce soot, which dirty up the grill and make everything stick all over again.

Ingredients

• 1 cup olive oil
• juice of 2 limes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
• 1 tablespoon fresh cilantro, minced
  
• 2 teaspoons ground cumin (ground from freshly toasted whole seeds would be best)
• 2 cloves garlic, pressed or minced fine
• 4 medium salmon fillets (about 1 inch in diameter)

Directions

Combine all ingredients in a large plastic zip-top bag. Making sure the marinade is well combined, squeeze out as much air as possible and seal the bag. Put the bag in the fridge (in a container to catch any leaks) and marinate for 30-60 minutes. Meanwhile, prepare grill for direct heat (or preheat your broiler). Remove fish from marinade (discard the marinade) and grill (or broil) for about 4 minutes per side. Do not fuss with it as it cooks - lay it on the grill and don't touch until it's time to flip or remove. Serve with rice pilaf or mashed potatoes.

Asian-Style Grilled Chicken

Although this dish seems simple, it's very flavorful. The Buddhist religion so popular among Asian cultures emphasizes balance - the yin and yang - and this dish is no exception. We've got salty and sweet, spicy and tangy all in one dish. One might say that it is culinary nirvana*!

Ingredients

• 4 boneless and skinless chicken breasts (about 1 1/4 pounds total)
• 1/2 cup soy sauce
• 2 large or 4 small garlic cloves, minced fine or pressed in a garlic press
• 2 tablespoons chili sesame oil
• 2 tablespoons rice wine vinegar (red, white, or cider vinegar would also do)
  
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• juice of 1/2 lime

Directions

Combine soy sauce, garlic, chili oil, vinegar, and pepper in a small baking dish (one big enough to hold all the chicken). Add the chicken, making sure the mixture coats both sides of all the pieces.
Let stand at room temperature while the grill heats up, about 30 minutes. If not all the chicken is completely submerged, turn the pieces over halfway through the marinading time.

Meanwhile, whisk together the honey and lime juice, set aside.
When the grill is ready, place the chicken over direct heat. Grill, covered, about 5 minutes. Flip and brush the honey mixture onto the cooked side. Cook another 5 minutes, brushing on about half the honey mixture over two or three bastings. Flip the chicken back to the first side and brush on the remaining honey mixture over two or three bastings. Cook until the chicken reaches an internal temperature of at 150-160 degrees, or until the juices run clear. Serve with jasmine rice and stir-fried oriental vegetables.

Note & Preview: If you save one of the chicken breasts, you will be able to make Friday's recipe - Asian Chicken Panini!

* I have the greatest respect for the Buddhist religion - I do not intend to mock, trivialize, or denigrate their beliefs in any way.

Simple Steak Rub

So I recently invested a few hundred dollars in a cow. More precisely, I bough ¼ of a whole cow and filled my freezer with high-quality beef. Now that I have all this beef, I've got to figure out how to cook it all. Since I don't want steak to get "boring," I decided that I need to come up with different ways to cook each meal. I decided to go simple with my first attempt: cumin rub with au jus. Wow! It turned out perfectly, so I had to share the recipe.

Ingredients

• 24-36 ounces of steak (top sirloin, rib eye, strip steak), cut 1½ inches thick and portioned into 4 steaks.
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon cumin (freshly toasted and ground would be best)
• 1 tablespoon vegatable oil
• 1/2 cup chicken broth
• 1 tablespoon cold butter

Instructions

Take steak from fridge and trim exterior fat. Mix salt, pepper, and cumin. Evenly sprinkle the salt mixture onto both sides of steak and pat on to adhere. Let the steak rest at room temperature for 30-60 minutes.

Heat the oil in a large (12-inch) cast-iron skillet over medium-high heat until you see wisps of smoke appear. Carefully place the steaks in the pan (lay them down away from you to avoid splatters) and do not touch them for at least 4 minutes to achieve medium-rare doneness (5-6 minutes for more well-done). Flip the steaks and cook for another 4 minutes (or longer for more well-done).

Remove the steaks to a cutting board and cover with aluminum foil. Keeping the skillet on medium-high, add the broth and scrape up the brown bits on the bottom of the pan with a wooden spoon or wisk. Reduce heat to medium-low and simmer, stirring constantly, until broth is slightly thickened. Remove from heat and stir in butter until it is completely melted. Serve each steak with a small bowl of sauce on the side.

Grilled Hamburger Salad with Corn Salsa

So normally, I'm not a fan of the "low-carb" craize. I mean, half the point of a hamburger is the delicious, toasted-on-the-outside, chewy-on-the-inside, sesame-coated goodness that is the bun. However, I may have to change my tone a bit, as this salad is effectively a hamburger without the bun, and it is good! To make up for the missing carb-laden bread, we dress the patties with a zesty corn salsa that brings contrasting flavors, textures, and temperatures.

Salsa Ingredients

• 1 can (14 ounces) diced tomato, drained
• 1 can (7 ounces) diced green chiles
• 1 cup frozen corn
• ¼ cup chopped cilantro

Hamburger Ingredients

• 24 ounces ground beef
• ½ cup breadcrumbs
• ¼ cup milk
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder

Other Ingredients

• Butter Lettuce Leaves
• Shredded Cheddar or Mexican cheese blend (optional)
  

Salsa Directions
Simmer tomatoes, chiles, and corn in a small saucepan till the corn is cooked and the mixture tightens up, about 3-5 minutes. Stir in cilantro. Chill in refrigerator for 30-60 minutes (if desired).

Hamburger Directions
Gently mix all hamburger ingredients in a medium mixing bowl. Your hands are the best tools for this - overworking the mix is not good for the texture of the patties. Form into 3-inch patties. Grill over medium heat (or place under a broiler 4-5 inches from the heat) for 3-5 minutes on a side, or until they reach an internal temperature of 160 degrees.

Serving
Place 2 hot patties on a chilled lettuce leaf. Top with salsa and cheese. You could also add salad dressing (Catalina or French would be good), sour cream, or sliced Jalepenos.

Gyro Sandwiches

There are 4 steps to this recipe:

1. Thicken the yogurt for the Tzatziki sauce (see the toppings section)
   
2. Make the pitas (optionally, buy pitas from the store, but they won't taste as good)
3. Prep the toppings & sauce
   
4. Do the meat

Pitas
Ingredients:

• 1 package yeast
• 1 teaspoon sugar
• 1½ cups warm (110°) water
• 1 teaspoon salt
• 4 cups all-purpose flour (plus more for dusting & rolling)
• Non-stick spray
  
• 1 teaspoon vegetable or canola oil

Combine yeast, sugar, and water in the work bowl of a standing mixer with a dough hook. If not using instant yeast, wait 5-10 minutes for the yeast to bloom and become frothy. Turn the mixer on low and add the salt. Slowly add the flour, a little at a time, reserving the last ½ cup. Turn off the mixer and feel the dough. If it is very sticky to the touch, add reserved flour. Slowly power up the mixer to medium speed and knead the dough for 5-10 minutes, until smooth and elastic.

On a lightly floured clean work surface, roll the dough into a tight ball. Place in a clean bowl or bin that has been sprayed with non-stick spray, rolling the dough around to coat the top of the ball with the spray. Cover with plastic wrap and place in a warm place for 1-2 hours, until the dough doubles in size.

Turn the dough out onto a floured work surface and lightly punch down to redistribute the gasses. Divide into 8 equal portions, keeping each dough ball covered under a damp tea towel. Let rest under the towel for 15 minutes. Heat a large skillet or griddle to medium-high heat or heat a pizza stone in a 500° oven. If using a griddle/skillet, lube very lighly with oil to prevent sticking. With a rolling pin, roll out each dough ball into a thin circle 8-10 inches across. As each pita is rolled out, cook on the griddle or pizza stone for 3-4 minutes as you roll out the next one. If using a griddle/skillet, flip each pita halfway through cooking time. As the pitas finish cooking stack on a plate and keep covered under a sheet of aluminum foil. Keep in a warm oven (i.e. not 500° any more) while you work on the rest of the Gyro stuff.

Toppings
I like the following on top of my Gyros:

• sliced onion
• chopped cucumber
• sliced tomato
• shredded lettuce
• sliced olives (I like green, but black work too)
  
• crumbled Feta cheese
• Tzatziki sauce (recpie follows)

Tzatziki Sauce
This recipe makes a lot of sauce. You may want to make a half batch.
Ingredients:

• 16 oz plain (unflavored) yogurt
• 1 medium cucumber, peeled, seeded, and chopped fine.
• Kosher salt
• 3-4 cloves garlic, minced fine or pressed
  
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 5-6 fresh mint leaves, finely minced OR 1-2 teaspoons dried mint (to taste)

Pour yogurt onto the middle of a clean tea towel. Gather up the corners and suspend the yogurt over a bowl (use a skewer or a mesh strainer) so excess moisture can drip out. Thicken in the fridge for 2 hours.

Spread out the chopped cucumber on a couple of layers of paper towel on a sheet pan. Lightly sprinkle with kosher salt. Let sit for 10-15 minutes. Add more paper towels on top and press with another sheet pan to squeeze out water. Put drained cucumber and thickened yogurt in a medium mixing bowl and combine with remaining Tzatziki ingredients. Add additional salt to taste. This will keep in an airtight container in the fridge for up to a week.

Gyro Steak
Although lamb is the traditional Gyro meat, steak is much easier to find where I live. I like flank steak because it is very flavorful, inexpensive, and is already a thin cut from the butcher (making it cook quickly and slice easily).
Ingredients:

• 1 teaspoon each dried rosemary leaves and whole peppercorns
• ½ teaspoon each fennel seeds, dried oregano and dried thyme
• Kosher salt
• 2 teaspoons canola or vegetable oil
  
• 2-4 lbs steak such as flank steak, skirt steak, fajita steak, or stir-fry steak, about 1-2 inches thick
  

Finely grind the rosemary, oregano, thyme, and peppercorns together in a spice grinder or coffee mill. Lightly sprinkle both sides of meat with Kosher salt. Spread a thin dusting of the herb/spice mixture onto both sides of the meat, patting it down to ensure good contact and adhesion. Heat a large skillet over medium-high heat or prepare grill for direct heat. Rub both sides with oil. Cook 5-7 minutes on a side, or until internal temperature reads 125° for rare, 145° for medium. I guess you could go until 160 for well-done, but why would you? Rest the meat off-heat for 10-15 minutes under a tent of aluminum foil and bias-slice thinly across the grain.

Whew!
It looks like we did it! To assemble, place a few slices of steak on half of the flat side of the pita. Add other toppings as desired. Fold the pita over and eat. Yum!