Last night’s dinner was a collaboration with my beautiful wife Kate. Quarantining has been pretty great when you love being with the ones you’re quarantined with.
Two lbs 80/20 chuck (if I had veal and pork I would have used those too)
Two Cloves Garlic Minced
2/3 cup Parmeseasn
2/3 cup Riccotta
2/3 Cup Panko
Red Pepper Flakes and Black Pepper
Indirect cook 400F for 30 minutes
Transfer to pot with Kate’s sugo to simmer for a half hour on the stove
Time to Eat!
One of the easier things to cook.
Buy a Roasting or frying chicken.
Split it in half.
Pat it dry with paper towels.
Apply BBQ rub.
Set up grill for indirect grilling.
Fill chimney up with unlit coals and dump two thirds of the unlit coals banked on one side of the charcoal grate.
Get the remaining third of the coals going in the chimney
Once chimney coals are ready, dump them on top the unlit coals
Place a sheet of tin foil on opposite side of charcoal grate to collect the dripping chicken fat (and make cleanup of the grill a breeze)
Put the cooking grind in place.
Wait for grill to reach 350.
Lay your chicken halves with larger sides closest to the coals. Make sure the chicken is over the tin foil.
Place a couple of chunks of wood on your charcoal for smoke. I used B&B Pecan.
Insert temp probe in thickest parts of the breast and replace the lid. grill should be running between 350-385
When chicken reaches 145 internal rotate the chicken 180 degrees so other side is facing the coals and mop with your favorite BBQ sauce
Chicken is done at 165 degrees internal temp.
Link to purchase steak tenderizer on Amazon- https://amzn.to/2tWlcjt
People outside of New England have no idea what the term Steak Tips refer to but it is a staple in restaurants all over the region.
Here is a great article from Serious Eats explaining just what part of the cow a steak tip comes from. It’s also referred to as Flap meat. It’s inexpensive, super flavorful and with just a little preparation they are crowd favorites for short money. Think Superbowl Party.
Shrimp were on sale at East Gloucester Stop and Shop and I was in the mood for something light after smashing down a decadent steak sandwich for lunch.
Kate whipped up a salad and I was in charge of the shrimp.
One of the things about grilling shrimp is you want them pretty dry like the way you want chicken so you can get that char on the outside without drying out the inside.
So I treat them the same way patting the meat (shrimp) dry with a paper towel while preparing the marinade.
The marinade? Very simple- a half a stick of buttah melted in the microwave, a couple of turns of EVOO, salt, pepper and three heads of minced garlic.
Mixed the marinade ingredients together and tossed the patted down shrimp in to soak for a bit.
Grill on high to preheat, grates seasoned with cooking spray and then to skewer the shrimp.
I like to raft the meat so it doesn’t spin on the skewers. This way when you flip them they flip all at once.
On Kate’s she asked for the Paul Prudhomme Blackened Fish Rub. I went with the McKormick’s Gruillmates Mesquite.
The Weber Q1200 is perfect for getting home from work and wanting to do a quick cook.
A couple of minutes per side and a garlic butter mop on each turn to keep them moist is all it took.
Kate mixed up a fantastic salad. I dressed it with Briannas Home Style Dressings Blush Wine Vinaigrette.
This is the seasoning we used for Kate’s –
Purchase here-Magic Seasoning, Blackened Redfish Magic 24 oz
And my new go-to McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz
First sauteed up some onions and set them aside.
Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.
Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.
Grill to 120 degrees internal for edge to edge rare steak.
When steaks are close to being done toast the brioche rolls with garlic butter.
Slice the steak thin and layer on the toasted bun.
Add a dollop of sriracha mayo and the sauteed onions.
Glorious. Living a mile away from your favorite beach is pretty sweet.
What makes it sweeter is hanging with some of your favorite people and cooking incredible food while your toes are still in the sand on that very same beach.
A little EVOO and Paul Prudhomme Blackened Fish Seasoning. Cook it up on the Lodge Cast Iron skillet , toast the taco shells and add Kate’s awesome homemade slaw, avocado crema or my sriracha mayo or all that!