Serious Eats: Recipes - Grilling

Cornell Chicken (Grilled Chicken With White Barbecue Sauce)

2012-05-18T13:25:00Z

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Blender, Grill

Ingredients

serves serves 8, active time 1 hour, total time 4 hours

1 egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 teaspoons dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
2 chickens (3 1/2 to 4 pounds each), cut into quarters
Type of fire: two-zone indirect
Grill heat: high

Procedures

Place egg in blender and pulse until beaten. With motor running, slowly pour in oil, a thick emulsion should form. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary and puree until combined.
Using a paring knife, cut a few small slits in skin of each piece of chicken. Transfer chicken to a large resealable bag and pour in all but 1 cup of sauce. Place in refrigerator and let sit for 3 hours, up to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, basting every 10 minutes with reserved sauce, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
Move chicken to hot side of the grill, flip skin side down, and cook until skin crisps and browns, about 5 minutes. Transfer to a platter, let rest for 10 minutes, then serve immediately.

Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños)

2012-05-11T13:55:08Z

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Grill

Ingredients

serves makes 24 eggs, active time 30 minutes, total time 1 hour 15 minutes

4 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
1 tablespoon finely chopped cilantro
6 large jalapeños, halved and seeded
2 pounds loose breakfast sausage
1 tablespoon favorite barbecue rub
1 small piece of light smoking wood, like apple or cherry
Type of fire: two-zone indirect
Grill heat: medium-high

Procedures

In a medium bowl, combine cream cheese, cheddar cheese, and cilantro.
Place one spoonful of cream cheese mixture into each jalapeño half. Cut each jalapeño into two equal pieces.
Break off a ball of sausage about 1 1/2-inches in diameter. Flatten sausage into a 1/4-inch thick disc and place stuffed-jalapeño piece in the center. Wrap sausage around jalapñeo, pinching sausage closed to completely encase jalapeño. Gentle roll sausage in your hands to create a smooth egg shape. Repeat with remaining sausage and jalapeños.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place smoking wood directly on top of coals. Sprinkle barbecue rub all over armadillo eggs, then place eggs on cool side grill and cover, with top air vent positioned over cool side of grill. Cook until sausage is cooked through and browned all over, about 30 minutes, flipping eggs halfway through. Any eggs not thoroughly browned can be quickly seared on hot side of grill, about 1 minute per side. Transfer to a platter, let rest for 5 to 10 minutes, then serve.

Grilled Coq au Vin

2012-05-10T20:55:00Z

[Photograph: Kerry Saretsky]

In the spring and summertime, sitting in a kitchen watching a hot stew bubble away is unthinkable. Criminal! But that doesn't mean that classics like coq au vin are any less delicious. Here, all the flavors of coq au vin, from the bacon to the onions and mushrooms and wine, condensed into a thick, earthy, completely unique barbecue sauce that is slathered onto wine-soaked, highly inebriated chicken. Grilled on a hot grill, it's an elegant, but easy and unique take on the classic stewy coq au vin, fit for a balmy night.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Special equipment: grill pan or grill

Ingredients

serves serves 2 to 4, active time 20 minutes, total time 55 minutes, plus overnight marinate

2 bone-in, skin-on whole chicken legs (about 1 pound)
2 bone-in skin-on chicken breast halves (about 1 pound)
2 cups red Burgundy wine
1 3/4 ounces cubed pancetta (about 1/3 cup)
1 very large shallot, finely diced (about 1/2 cup)
3 medium cloves garlic, finely chopped (about 1 tablespoon)
1/8 ounce dried wild mushrooms
1/4 cup ketchup
1 teaspoon Dijon mustard
3 tablespoons light brown sugar
1 tablespoon white wine vinegar
1 tablespoon fresh thyme leaves
1 bay leaf
Kosher salt and freshly ground black pepper

Procedures

Place the chicken and wine in a large baggie and refrigerate over night. Remove the chicken, and pat dry. Reserve the wine.
In a medium saucepan, cook pancetta over medium heat until just starting to crisp, about 5 minutes. Add the shallots reduce heat to low, and cook, stirring occasionally until shallots are soft, about 2 1/2 minutes. Add garlic and continue to cook, stirring constantly, until fragrant, about 30 seconds longer. Add the reserved wine and porcinis, and bring to a boil. Add the ketchup, mustard, sugar, vinegar, thyme, and bay leaf. Cook over low heat until the mixture is thick and coats a spoon, about 20 minutes. Remove the bay leaf, and purée mixture in the blender until smooth, about 30 seconds. Season to taste with salt and pepper.
Preheat a cast iron grill pan or a grill to medium heat. Season the chicken with salt and pepper, and toss in about 1/3 of the barbecue sauce. Lightly oil the hot grill and cook chicken turning once, until breasts register 155°F on an instant-read thermometer and legs register 165°F, about 30 minutes. If chicken skin begins to burn, reduce heat and continue cooking. Remove chicken from grill as it reaches temperature and tent with foil to keep warm. Allow chicken to rest for 5 minutes, then serve.

Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

2012-05-09T20:15:00Z

[Photograph: Blake Royer]

Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red. Flipping through this month's Esquire magazine, I was immediately drawn in by this variation on chimmichurry from Ted Allen's new book In My Kitchen.

Why I Picked This Recipe: I've had chimichurri in a few different variations, but never with roasted fresh chilis, in this case jalapeños, which lend some body and thickness to the sauce. Once they're blackened and charred (then peeled and seeded) they also bring a smoky, grassy, sweet flavor. It ended up being one of the best chimichurri sauces I've tasted.

What Worked: Besides the roasted jalapeño addition, I also loved the subtle but effective use of red wine in the recipe (just 3 tablespoons, in fact). Obviously red wine and steak go well together, and I found that it added complexity and richness to the chimichurri that red wine vinegar along couldn't achieve. It highlighted that same richness in the steak.

What Didn't: In this case, nothing. No complaints about this recipe whatsoever.

Suggested Tweaks: Skirt steak is unfortunately getting expensive in some markets, and I actually ended up using a flat piece of hanger steak for half the price that grilled up beautifully. Any well-marbled cut will work (and a little bit of chewiness is actually preferable), since it will be sliced thinly against the grain anyway--though skirt steak is the best option.

Adapted from In My Kitchen.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 15 minutes, total time 25 minutes

2 jalapeño chilis
2 cups cilantro leaves and sprigs, finely chopped
2 cups parsley leaves and sprigs, finely chopped
2 medium cloves garlic, minced (about 2 teaspoons)
3 tablespoons juice from 3 to 4 limes
3 tablespoons dry red wine
1 tablespoon red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 pounds skirt steak

Procedures

Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.
In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

Better Tacos al Pastor

2012-05-04T16:55:00Z

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Grill

Ingredients

serves serves 8, active time 1 1/2 hours, total time 6 hours

3 guajillo chilis
2 ancho chilis
1 small pineapple, peeled, halved, cored, and sliced lengthwise into 1-inch wedges
1/4 cup distilled white vinegar
3 cloves garlic
1 tablespoon achiote paste
1 tablespoon finely chopped chipotle chilis in adobo
1 teaspoon Kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
3 pounds boneless pork shoulder, cut into ¼-inch slices
1 cup finely chopped white onion
1/3 cup finely chopped cilantro
Corn tortillas
Lime wedges
Type of fire: two-zone indirect
Grill heat: high

Procedures

Preheat oven to 350°F. Place guajillo and ancho chilis on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Seed chilis, tear into pieces, and process in a spice grinder into a fine powder.
Chop 2 pineapple wedges in 1-inch cubes, about 1 cup pineapple cubes. Transfer pineapple to the jar of blender. Add in chili powder, vinegar, garlic, achiote paste, chipotles, salt, cumin, and oregano. Puree into a smooth paste to make the marinade.
Place pork slices in a large resealable bag. Pour in marinade and seal bag, releasing excess air. Toss to coat. Chill at least 4 hours up to overnight.
Mix onion and cilantro together in a small bowl, set aside.
Line a loaf pan with parchment paper. Remove pork slices from bag, shaking off any excess marinade, and layer them in loaf pan. Set foil wrapped brick, or other weight, on top of pork and place in freezer for 20 to 30 minutes while preparing grill.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove pork from freezer and turn out onto tray or cutting board. Tie loaf with butcher twine at 1-inch intervals. Place pork and remaining pineapple slices on hot side of grill and cook until both pork and pineapple are browned on all sides, 3 to 4 minutes per side.
Move pork to cool side of grill and place pineapple slices on top of loaf. Cover and cook until pork registers 160°F on an instant read thermometer inserted into center of loaf. Transfer to cutting board and let rest for 5 to 10 minutes. Slice pork and pineapple into 1/2-inch cubes.
Warm corn tortillas on hot side of grill until pliable, about 30 seconds per side. Pile pork and pineapple mixture into tortillas, top with onion-cilantro combo, and serve with lime wedges.

Competition-Style Barbecue Chicken Thighs

2012-04-27T12:44:23Z

Note: I did not go out my way to get powdered citric acid and the rub was just fine.

Adapted from Wicked Good Barbecue by Andy Husbands and Chris Hart with Andrea Pyenson

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Smoker or Grill, Marinade Injector

Ingredients

serves Makes 6 servings, active time 2 1/2 hours, total time 9 hours

White BBQ Rub :
1/2 cup Kosher salt
6 tablespoons turbinado sugar
3 tablespoons freshly ground white pepper
4 teaspoons lemon pepper
4 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons powdered citric acid (see note above)
1 teaspoon dry mustard
12 meaty chicken thighs, about 5 pound
1 1/2 cups low-sodium chicken broth
12 tablespoons margarine, cut into 1 tablespoon pieces
2 cups competition-style barbecue sauce, such as Blues Hog or Meat Mitch
1 cup white grape juice
3/4 cup agave nectar
2 disposable aluminum trays
2 small chunks apple wood
Type of fire: Indirect
Grill heat: Low

Procedures

To make the rub, combine salt, sugar, white pepper, lemon pepper, garlic powder, onion powder, powdered citric acid, and dry mustard in a small bow. Set aside.
Carefully remove skin from chicken thighs by running finger between skin and meat and gently pulling to separate. Lay thighs side-by-side and and trim each one into uniform, trapezoid shapes, removing excess fat. Turn thighs over and cut away muscle along the back of the thigh bone.
Using a paring knife, carefully scrape excess fat from chicken skins. Trim skins so they’re slightly smaller than the thighs (the skin should wrap around the thigh, fully covering the front and about half of the back). Reattach skins by threading toothpicks on both sides of bottom of the thigh, securing meat and skin together. Refrigerate for 4 hours to overnight.
Using a marinade injector, inject 1/2 ounce of chicken stock into left and right side of thigh meat. Pat dry with paper towels. Sprinkle back of each thigh with 1/2 tablespoon of White BBQ Rub and let sit at room temperature for 20 minutes.
Fire up smoker or grill to 250°F, adding chunks of smoking wood chunks when at temperature. Place 6 tablespoons of margarine in each pan. Rest one chicken thigh on top of each piece of margarine, skin-side up. Sprinkle tops of thighs with 1/2 tablespoon of White BBQ Rub. Place in smoker and smoke for 1 hour.
Cover each pan with aluminum foil and continue to cook for 1 hour more.
In a medium saucepan, combine barbecue sauce and grape juice. Heat sauce over medium heat until warmed through.
Remove thighs from smoker and remove toothpicks. Using tongs or gloved hands, submerge each thigh into warm sauce. Shake off excess sauce and place thighs back in smoker, directly on grill grate. Cook until sauce is caramelized, 20 to 30 minutes more.
Spread out a large sheet of aluminum foil. Squirt 12 swirls of agave nectar onto foil and sprinkle a pinch of White BBQ Rub on each swirl.
Remove thighs from smoker and place each, skin-side down, on an agave swirl. Let rest for 10 minutes, then serve

Hoisin Barbecue Ribs

2012-04-20T17:25:00Z

[Photograph: Josh Bousel]

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Smoker or Grill

Ingredients

serves serves 4, active time 1 hour, total time 6 to 7 hours

For the rub
1/4 cup dark brown sugar
2 tablespoons Kosher salt
1 tablespoon Chinese 5-spice powder
2 teaspoons ground Szechuan peppercorns
1 teaspoon ground white pepper
1 teaspoon granulated garlic
2 racks St. Louis-cut pork ribs
2-3 fist size chunks of light smoking wood, such as cherry or apple
1 cup Hoisin barbecue sauce
Type of fire: Indirect
Grill heat: Low

Procedures

To make the rub, mix together brown sugar, salt, 5-spice powder, Szechuan peppercorns, white pepper, and garlic in a small bowl.
Remove the membrane from the back of the rack, and trim the ribs of excess fat. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator overnight (optional).
Remove the ribs from the fridge while preparing the smoker or grill. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until the ribs have a slight bend when lifted from one end, 5 to 6 hours.
In the last 1/2 hour of cooking, baste the top of each rack with barbecue sauce and continue smoking to caramelize sauce. Remove from smoker, slice, and serve.

Zakary Pelaccio's Lamb Burgers

2012-04-19T17:25:00Z

[Photograph: Michael Schrom]

Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins.

And while beer might be the go-to burger drinks pairing, we're liking Pelaccio's Manhattan suggestion. You're going to need something boozy to cut through all of that lamby richness.

Recommended playlist and drinks pairing:

Listen: Michael Jackson, Thriller, to remind yourself how f-ing good that album is.

Drink: A Manhattan: Stir a two-to-one ratio rye to sweet vermouth (big surprise, I err slightly heavier on the rye) with ice. Strain into a chilled glass and add a couple dashes of Peychaud's bitters and a lemon twist.

What Worked: Everything. Charred lamb burgers, vinegary scallions, Hollandaise, and doughy English muffins are a match made in burger heaven.

What Didn't: No duck eggs on hand? No problem; chicken eggs make for a perfectly respectable Hollandaise.

Suggested Tweaks: Dare we suggest putting an egg on it?

Ingredients

serves serves 4, active time 45 minutes, total time 45 minutes

2 pounds freshly ground lamb, ideally fatty
Sea salt and freshly ground black pepper
2 duck egg yolks
1 teaspoon dijon mustard
1/2 pound (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1/2 lemon
12 scallions, trimmed
1 teaspoon neutral oil, such as grapeseed or canola
Splash of your favorite vinegar
4 English muffins, split

Procedures

Start a hardwood charcoal fire (or, fine, use a gas grill). Let it get nice and hot.
Season the ground lamb well with salt and pepper, using your hands to lightly work in the seasonings. Don’t overmix. Divide the meat into four balls and form each ball into a patty about 1 inch thick. Season them again on both sides with salt and pepper. If you’re going to grill within 30 minutes, leave the patties out. If not, cover and refrigerate them, then let them come to room temperature before you grill them.
Bring water to a simmer in a pot that will accommodate a double boiler or metal mixing bowl. Put the egg yolks in the double boiler or metal mixing bowl, whisk them to incorporate some air until they go from rich, deep yellow to a pale yellow and they’ve increased in volume. Add the mustard and a teaspoon of cold water and keep whisking.
Put the double boiler or bowl over the simmering water and start adding the butter, one piece at a time, whisking to incorporate completely before adding the next one. Once you’ve added all the butter, finish the sauce with a squeeze or three of the lemon and gradually add salt and pepper until it tastes really good. It should be rich, salty, and slightly acidic. If it is, congratulations, you just made Hollandaise. Cover with plastic wrap and put the double boiler or mixing bowl in a large bowl of warm water until you’re ready to use it.
Grill the burgers, flipping once, until medium-rare, about 8 minutes total. If the flame flares high around the burgers while you’re grilling, move them around a bit. You don’t want them to get too much color too quickly.
Toss the scallions in the oil and season with salt and pepper. Grill them until they’re slightly charred and tender, about 2 minutes a side. When they’re nicely charred and you’ve pulled them off the grill, chop them into big pieces and sprinkle them with some of your favorite vinegar and some more salt.
Toast the English muffins on the grill. Bun, burger, scallion. Big bowl o’ Mr. Holland’s daze (the egg sauce) on the side for dipping. Get excited, slap someone’s buns—anyone, no matter. Now you’re ready to eat.

Nigel Slater's Grilled Beef Vietnamese Salad

2012-04-18T18:55:00Z

Adapted from The Kitchen Diaries.

[Photograph: Blake Royer]

Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the dressing: fish sauce for savory pungency, lime juice to brighten things up, sweet chile sauce for spiciness, and sugar to soften the edges. It's never made much sense to me at all how the flavor of that mixture can taste so round and balanced (though it's definitely pretty funky, so be warned). The list of ingredients, besides kaffir lime leaves, which can be omitted, was also not too difficult to procure.

What Worked: The dressing worked, big time. I also liked Slater's use of peppery watercress to significantly bulk out the vegetable component, while still keeping the fragrant mint and cilantro for authenticity.

What Didn't: The recipe called for sirloin steaks, and I was glad I went against that advice in favor of much fattier hanger steak; the dressing is strong and tart on its own, and I realized that the salad succeeds when the fat from the steak balances that out. So I would definitely suggest skirt, hanger, or a portion of chuck that's well-marbled. It doesn't need to be expensive, since it'll be sliced thinly against the grain after cooking.

Suggested Tweaks: The recipe calls for cucumber and tomato, but I didn't feel it added much, so leaving them out would be fine. And keep in mind that the dressing can be tinkered with quite a bit, so tweaking the proportions of ingredients to your taste is worth doing.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Ingredients

serves serves 4, active time 15 minutes, total time 25 minutes

3 tablespoons juice from 2 limes
4 tablespoons Vietnamese or Thai fish sauce
1 to 2 tablespoon sweet chile sauce, or another chile paste such as sambal
2 teaspoons sugar
2 fresh red Thai chiles, stemmed, seeded, and minced
1 pound hanger, skirt, or other well-marbled steaks
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil, such as canola or vegetable
2 bunches watercress, tough stems removed
8 to 10 kaffir lime leaves, center stem removed, very thinly shredded (optional)
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped mint leaves
1 (4-inch) piece cucumber, cut into matchsticks
2 medium carrots, cut into matchsticks
2 large tomatoes, seeded and cut into thin wedges

Procedures

Preheat a grill or broiler for the steaks.
While the grill or broiler heats up, combine the lime juice, fish sauce, chile sauce, and sugar in a small bowl. Stir well to dissolve the sugar, then add the minced red chile. Taste and adjust the levels of each ingredient as desired. It should be tart, sweet, and funky.
Season the steak generously with salt and pepper and rub with the oil. Grill, turning once, until well-charred but still rosy pink within, 5-8 minutes depending on the thickness. Allow them to rest at least 5 minutes after cooking, then slice against the grain into thin pieces.
While the steaks are grilling, combine the watercress, cilantro, mint leaves, cucumber, cucumber, carrot, and tomatoes.
When the steaks are done and sliced, add them to the salad and toss everything together with the dressing. Serve immediately while the steak is still hot.

Hoisin Barbecue Sauce

2012-04-18T12:45:00Z

Crossing a cultural divide, hoisin brings the dominant Asian flavor to this sauce that still retains the American standard of a sweet and tangy tomato base.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Blender

Ingredients

serves Makes about 2 cups, active time 45 minutes, total time 45 minutes

1 tablespoon vegetable oil
1 small yellow onion, diced (about 1/2 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
2/3 cup hoisin sauce
1/2 cup ketchup
1/3 cup dry sherry
1/3 cup rice vinegar
1/4 cup honey
2 tablespoon soy sauce
1 tablespoon Sriracha
1/2 teaspoon ground Szechuan peppercorns
1/2 teaspoon ground white pepper
1/4 teaspoon Chinese five-spice powder

Procedures

Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add hoisin sauce, ketchup, sherry, vinegar, honey, soy sauce, Sriracha, Szechuan peppercorns, white pepper, and five-spice powder; stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes, stirring occasionally.
Blend sauce until smooth with a stick blender, or transfer to jar of a regular blender and blend. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Sweet and Spicy Grilled Pickles

2012-04-13T13:55:00Z

Adapted from Chris Lilly.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Grill

Ingredients

serves makes three 1-pint jars, active time 30 minutes, total time 45 minutes

For The Brine:
1 1/4 cup distilled white vinegar
1 1/4 cup water
1 cup sugar
2 tablespoons Kosher salt
2 teaspoons crushed red pepper
5 large cucumbers, cut into 4 to 5-inch spears
1 medium white onion, cut into 1/2-inch disks and skewered horizontally
6 sprigs dill
3 teaspoons minced garlic
3 sanitized canning jars with lids
Type of fire: Direct
Grill heat: high

Procedures

In a small saucepan over medium-high heat, combine vinegar, water, sugar, salt, and red pepper, whisking until sugar and salt dissolve. Remove from heat and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cucumbers and onions on grill. Cook cucumbers until lightly browned on all sides, about 2 minutes per side. Cook onions until charred on both sides and slightly softened, about 4 minutes per side. Remove cucumbers and onions to tray. Quarter onions.
Place 2 sprigs of dill and 1 teaspoon of garlic in each jar. Divide cucumbers and onions equally between each jar. Pour in pickling liquid, leaving 1/2-inch of headroom between liquid and top of jar. Refrigerate for 1-2 days before eating for quick pickles, or process jars in boiling water bath for 10 minutes to seal lids, then store in a cool, dark place.

Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

2012-04-06T13:10:00Z

Adapted from Bon Appetit

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: food processor, grill

Ingredients

serves serves 10, active time 15 minutes, total time 10 hours

1 boneless leg of lamb, butterflied to even 2-inch thickness and trimmed of excess fat, about 6 pounds total
8 medium garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh juice from 1 lemon
Type of fire: Direct
Grill heat: high

Procedures

Thinly slice 4 cloves of garlic. Spread lamb open on cutting board. Using tip of a paring knife, make 1/2-inch-deep slits all over lamb. Insert garlic slices into slits in lamb.
Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms.
Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining mustard mixture. Cover and let sit in refrigerator overnight.
Remove lamb from refrigerator 1 to 2 hours before grilling, allowing to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill lamb over high heat until well seared, 8 to 10 minutes. Flip and continue to cook until second side is seared and meat registers 130°F on an instant read thermometer inserted into thickest part of lamb, 8 to 10 minutes more. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.

Zucchini Rolls with Goat Cheese and Mint

2012-03-30T14:25:00Z

Adapted from Two Fat Als

Special equipment: grill, charcoal

Ingredients

serves makes about 20 rolls, active time 30 minutes, total time 30 minutes

1 small bunch fresh chives
4-5 medium zucchinis (about 2 pounds), washed, ends removed, and cut into 1/8-1/4” slices lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 ounces fresh goat cheese, at room temperature
1 small bunch fresh mint leaves, roughly chopped
2 tablespoon balsamic vinegar
1 handful baby arugula
2 fresno peppers, or other similar hot red pepper, stemmed, seeded, and cut into 1/8” matchsticks
Type of fire: Direct
Grill heat: high

Procedures

Bring a small saucepan of water to a boil over medium heat. Blanch chives in boiling water until softened, about 15 to 30 seconds. Transfer to paper towel lined plate and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 10 minutes. Alternatively, preheat a gas grill on high heat with lid closed for 10 minutes. Clean and oil the grilling grate. Brush zucchini with oil and season with salt and pepper, flip and repeat on second side. Grill zucchini over direct heat until lightly browned, about 3 to 4 minutes. Flip and continue to cook until browned on second side, 2 to 3 minutes more. Transfer to cutting board.
Spread 1 teaspoon of goat cheese over each zucchini slice, then sprinkle with mint and drizzle with balsamic vinegar.
Place 1 piece of arugula and 1 piece of sliced pepper at end of zucchini slice and gently roll slice together from that end. Tie a chive around each roll to secure close. Serve warm or at room temperature.

Tyrokafteri (Hot Pepper and Cheese Dip)

2012-03-28T12:30:00Z

A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.

Special equipment: Food processor

Ingredients

serves Makes about 2 cups, active time 15 minutes, total time 30 minutes

3/4 lb hot cherry peppers
2/3 lb feta cheese, crumbled
1/4 cup Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice

Procedures

Preheat broiler. Place cherry peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, and de-seed peppers.
Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta, yogurt, olive oil, and lemon juice. Puree until peppers and feta are as smooth as possible and sauce is completely combined. Transfer to a bowl and serve with warm pita.

Homemade Vegan Burgers That Don't Suck

2012-03-26T13:55:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving.

Special equipment: food processor

Ingredients

serves makes about 2 pounds veggie burger mix, active time 1 hour, total time 1 1/2 hours

1 1/2 pounds button mushrooms, trimmed
1/4 cup canola or vegetable oil
Kosher salt and freshly ground black pepper
6 thyme sprigs
1 whole small eggplant (about 1/2 pound)
2 large leeks, chopped fine (about 1 1/2 cups)
1 large celery rib, chopped fine (about 1/2 cup)
1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
3/4 cup dry pearl barley
1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon marmite, vegemite, or Maggi seasoning
1 cup toasted cashews, pinenuts, or a mix
1 teaspoon soy sauce
1 1/2-cups panko-style bread crumbs (see note above)

Procedures

Adjust oven rack to middle position and preheat oven to 350°F. In a large bowl, toss mushrooms with 1 tablespoon oil and season to taste with salt and pepper. Coat eggplant with another tablespoon olive oil and season to taste with salt and pepper. Wrap eggplant with heavy duty aluminum foil. Transfer mushrooms and eggplant to a foil-lined rimmed baking sheet. Scatter thyme over mushrooms. Bake, turning mushrooms and wrapped eggplant occasionally until mushrooms are dark brown and eggplant is completely tender (test with a cake tester or thin skewer), about 45 minutes. Remove from oven, unwrap eggplant, and set aside to cool.
While mushrooms and eggplant roast, heat remaining two tablespoons oil in a large skillet over medium-high heat until shimmering. Add leeks and celery and cook, stirring and tossing occasionally, until completely softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a medium bowl and set aside to cool.
Place barley in a pot and cover with water by 2 inches. Stir once then place over high heat. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until barley is completely tender, about 20 minutes. Drain and transfer cooked barley to a clean kitchen towel or a triple layer of heavy-duty paper towels. Roll towels tightly and press to remove excess moisture. Transfer barley to a large bowl.
Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant (reserve remaining eggplant for another use). Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.
When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks and celery are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.
Using bare hands or a spatula, stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.
When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs (see note above).
To Finish on a Griddle or in a Skillet: Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired.
To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.