This is such a perfect time of year to grill out. That's probably why "they" decided July was National Grilling Month ... but we'd be out there over the flames even if it wasn't an official celebration. These are some of our favorite grilled recipes -- tell us which one you try!
Thai BBQ Chicken with Sweet Chili Sauce: In 1982, Tommy Tang opened a Thai restaurant on Melrose, and brought papaya salad and Massaman curry to the hip, mainstream masses. The sweet crowd-pleasers Tang chose to indoctrinate L.A. with are now seen by some foodists as out-of-date and even, horror of horrors, inauthentic. But here's the thing: they're delicious. This is one of his best creations, and it's pretty simple to make.
Chinese-Style Barbecued Spareribs: America's Test Kitchen have stumbled upon the perfect technique for smoking the meat: rather than using wood, they soak 8 black tea bags (orange spice or Earl Grey, preferably) in water for 5 minutes, then tightly seal them in a foil packet. Cut vent holes in the top of the packet so the smoke can escape, and set the packet directly on the coals. This one trick will make everyone wonder if you actually snuck out and got these at a restaurant.
Grilled Argentine Steaks with Chimichurri Sauce: The steaks are good. But the chimichurri? Well, this may be the greatest sauce in existence. If you've never tried it, give it a whirl. And then delight in its perfection.
Grilled Bread with Tomatoes (and Cucumber Soup!): The bread is a very simple recipe that can be dressed up with any topping you desire. We recommend olives and Spanish cheese and serrano ham. But feel free to improvise!
Huli Huli Chicken: Huli Huli chicken is by all accounts the circa 1955 invention of a businessman living in Hawaii. Ernest Morgado created the marinade (essentially soy sauce sweetened up with brown sugar and pineapple juice) for a lunch event, and the chicken's been on every party menu in Hawaii since then. You can buy Huli Huli sauce at stores now (and since it's a brand, in the islands you'll see restaurants selling "huli-style" chicken), but there is greater joy in making it from scratch.
Grilled Cherry Sours: Yes. Grilled fruit. Michael Lewicki, the man behind Verses From My Kitchen, brings us a recipe for Grilled Cherry Sours that pairs the sweet, summery taste of cherries and lime with the smoky heat of the grill. If you'd like to keep your Sours lemonade-y youthful, we suggest replacing the gin with sparkling water or limeade. Cheers!
Churchill Burger: We all know L.A. has the best burgers in the world. And this one might be the best of the best. It called for malt vinegar. It's so good.
Spatchcocked Game Hens with Basil Marinade: Weekends are the perfect time to try your hand at new cooking techniques -- a day off equals time to experiment -- and this poultry technique does require some focus and finesse, and a long marinade will enhance the flavors. You'll also want some foil-wrapped bricks. No really, try it.
Grilled Salmon with Mango Salsa: Sockeye, or red salmon, is the preferred variety here, as it'll stand up to the heat of the grill.
TrackBack URL: http://www.kcet.org/cgi-bin/mt/mt-tb.cgi/20049