We made chicken kabobs marinated in a yogurt sauce. I overcooked the chicken but the vegetables turned out well.
Monthly Archives: June 2010
Grilled Portabella Mushrooms
Tonight we did grilled marinated mushrooms on the gas grill.
I get them from Davidson’s Exotic Mushrooms each week at the Skippack Farmers’ Market. They are the best portabellas I’ve ever had. I love them on the grill. I’ve been using Gazebo Room Original for the marinade. This picture is from the time when I added feta cheese on top.
I read about the new Yummly meta-food-website search engine over at TechCrunch tonight. It looks promising. One of things I dislike about a lot of the major food sites is the lack of robust search filtering. Yummly has the most search options I’ve seen in awhile. I’m going to try this site out next time I need a recipe that I don’t have in a cookbook.
Grilled Corn with Mint and Hot Chili Pepper Butter
If I ever open a BBQ joint, this is definitely going to be on the menu as a side.
- Grilled corn on the cob (grill it with the husks on until they turn black)
- Mint (spearmint works well) cut up finely
- Tiny red hot chili peppers diced finely
- Salt and pepper
Heat the butter gently in a microwave or stove top, add the mint and chili peppers to taste and stir. Put the butter on the corn and you are ready to go. Delicious!
Smoked Lamb Breast
We bought the lamb breast from Woodsong Hoollow Farm last year during the Skippack Farmers’ Market. It was in our freezer for the good part of a year and we finally thought it was time to cook it. We looked up some recipes online and found some good ideas to start. As usual, we adapted the information our own way.
1 large lamb breast
Mix: olive oil, salt, pepper, piri piri (from Portugal), lots of rosemary and lots of garlic.
After cutting off a lot of the fat, I rubbed it with the mix. I preheated the Big Green Egg to 250 degrees F. and laid it on the v-rack. I need to get the BGE plate setter and/or the 2nd tier rack but until then the v-rack will have to due.
I used 2 hand fulls of water soaked apple chips to add some smoke and flavor. After about 2.15 hours, I coated it with a baste of lemon zest, lemon juice, olive oil, salt, pepper and more piri piri. I raised the heat to 350 degrees for the last 45 minutes to add a bit of crunch.
It turned out very good. I will say that this is the most “rustic” piece of meat that I have ever cooked. It had a lot of bones, cartilage and fat but those crispy bits were the best. Mmm. Honestly cooking anything for 3 hours on a Sunday has to be delicious, right?
Erin made a sauce consisting of tomatoes, dijon mustard, thyme, balsamic vinegar. The sauce with the meat was great. Highly recommended.