Feeds:
Posts
Comments

Posts Tagged ‘grilling’

My girlfriends and I affectionately refer to ourselves as the BCG+V (Broad Cove Girls and Val).  We have all been friends since elementary school and although we often go long periods of time without seeing each other, when we get together it is as if no time has passed.  Most of us were in town for our friends Eliza and Scott’s wedding so we decided to all get together for dinner.  All of our parents ended up joining and, needless to say, we all had a blast.  Okay now onto the food. 

The menu 

Appetizer: 

  • Guacamole and chips
  • Mediterranean platter (courtesy of Val)
  • Spicy Southwest dip (courtesy of Pat)

Dinner: 

  • Broco-slaw
  • Pulled pork
  • Green Salad
  • Grilled Pizzas

  

Dessert: 

  • Lemon pound cake with freshly picked berries (courtesy of Val)

Although there are so many yummy and wonderful dishes to pick from, I decided to focus on how to make grilled pizza for this post. 

This probably is nothing new, but my number one trick when having people over for dinner is to prepare as much as possible before your guest arrive.  You will have a lot more fun and be a lot less stressed out. 

When making grilled pizzas you have to act pretty fast and it certainly is a two person job.  I pre-cooked all of the toppings and rolled out the dough so that I could enjoy the appetizer time and when I needed to start cooking I could be ready to move fast.  

 

 

When it comes time to cook your pizzas make sure you grab a friend!   Turn on the grill so it warms up nicely and brush one side of the dough with olive oil. 

 

Place the dough onto the grill and cook until golden brown. Cook with the heat on medium.  (I made the mistake of cooking on high heat and burnt the first one a bit!)   While the dough is cooking, brush the top side of the dough with oil to prep for when you flip the dough.  

 

Once you flip the dough he need to move fast placing all of your toppings so that everything can get warm and the cheese will melt before you over cook the other side of the dough.  We shut the lid for this portion of the cooking so that the heat would be trapped in, aiding in the warming and melting process.  Let cook until the dough is crispy and golden. 

Allow the pizzas to sit for a few minutes then cut and serve.  I promise these will be a big hit! 

Pesto, tomatoes, red onion and fresh mozzarella

 

red sauce, mushrooms, corn, green pepper and cheese

 

[Lizzie] 

Advertisements

Read Full Post »

Bacon stuffed cabbage

No need for a witty title here…this recipe speaks for itself. This dish is based on another great recipe from How to Grill. Last Saturday, Andrew and I  decided at the last minute to have a few friends (including Lizzie) over for some grilling, chilling, and olympic watching.

We have had our eye on this recipe since we first flipped though the How to Grill cookbook. When we received a cabbage in our Boston Organics delivery, we knew it was time to give it a go.

While putting this recipe turned out to be a group effort as four of us hung out in the kitchen and sipped on beer and wine, it was a really simple technique to follow.

To start, we cooked up some bacon and onions:

As the bacon mixture was cooking, we removed the core of a whole cabbage.

Once the bacon was cooked through, we pulled the bacon and onions out of the cast iron pan, mixed in some DennyMike’s Hot n’ Nasty BBQ sauce and stuffed the whole mess into the cabbage.

The recipe suggested that we top the bacon mixture with butter, but we decided that was just too decadent. Dubliner sharp cheddar cheese on the other hand, completely appropriate. We finished cabbage prep by painting the outside of the cabbage with some leftover bacon drippings.

On to cooking the cabbage. We preheated the grill then set the cabbage in an aluminum foil nest and grilled it on indirect medium heat for about an hour.

The end result was as stunning as it was delicious.

We served the cabbage with grilled chicken, roasted potatoes and broccoli, although we all agreed the cabbage was the star of the show.

We will definitely be repeating this recipe sometime soon. However, I’d also be curious to see how this technique could work with other, more healthy fillings. Perhaps turkey bacon and veggies or a veggie, cheese and rice medley?  Do you have any ideas?

Read Full Post »

My fiance and I have been very busy lately, so we decided a leisurely night at home would be the perfect way to spend Valentine’s day. My mom bought us a great grilling cookbook for Christmas this year, so we decided to try a new recipe and a new technique: Spatchcocked Chicken with Walnut-Dill pesto.

So, first things first, you need to spatchcock the chicken. What is that, you ask? Essentially, you are butterflying the chicken or removing the backbone so that you can lay the chicken flat.  Now, I’ve done this before. I’ve even cut a whole chicken into 8 pieces. As happy as I am to have crossed that off my bucket list, its wasn’t an experience I was dying to re-live. So, in the spirit of being leisurely, we asked the butcher at the grocery store to do the spatchcocking honors.

Once we were home, I got started on the pesto. I combined a bunch of fresh basil, a half a cup of dill, pine nuts (we didn’t have walnuts, oops!), several cloves of garlic, lemon juice, three strips of lemon zest, and a healthy slug of olive oil into my chopper and blended until it was the consistency of pesto.  We dumped half of the pesto into a plastic bag with the chicken and let it marinate for a couple hours.

We’re new grill owners and have been using our grill all winter like the hardcore New Englanders we are. We set the burner to medium and grilled the chicken about 15 minutes per side. If we do this again, which we probably will, we would turn the heat down a bit and cook for 20 – 25 minutes  per side.

Action shot!

About halfway through cooking, we coated the chicken with the remaining pesto.

The result? Tasty grilled chicken that was moist and flavorful. This is definitely a technique we will be repeating.

Along with the chicken, we served grilled potatoes with dill butter. To do this, we microwaved the potatoes for 4 minutes then added dill butter, wrapped them with an aluminum foil, and tossed them on the grill.

We also made “the best broccoli of your life,” which truly lived up to its name.

Cooking with whole chicken is a very tasty and affordable way to eat and I’m glad to have a new technique in my arsenal. Stay tuned for more spatchcocking adventures.

{c}

Read Full Post »