A Life, Lived

Grilled Cesar Salad

If you're a fan of the classic Caesar salad, you will fall in love with this version that's easy enough to make on a busy weeknight and elevated enough to wow guests at a dinner party table.

To make it, grill halved lemons and a head of romaine alongside thick-cut pieces of baguette. The dressing, made with a Dijon mustard base, zippy olive oil and fresh garlic, is creamy. The romaine and lemons get a deeper flavor on the grill.

This salad is a great dish to serve with a grilled steak - which is what we did on Saturday.

Now, before you look at the pics and say 'he didn't follow the recipe with all of that bread . . .' settle down. I was also grilling some bread to use in bruschetta.

Grilled Cesar Salad

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar

Preheat a grill to medium-high heat.

In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.

Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.

Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.

Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

Huli Huli Chicken

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking.

This simplified version calls for chicken pieces and a standard grill.

The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019).

It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

Enjoy!

Huli Huli Chicken

½ cup ketchup
½ cup soy sauce
½ cup packed light or dark brown sugar
¼ cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
3 ½ to 4 pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate

In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

Grilled Pork Chops with Pineapple

In the Weber 'Time to Grill' cookbook this recipe is called 'Simple Pork Chops with Grilled Pineapple'. I normally stay away from recipes like this as simple can have some negative connotations. In this case it just means super easy to make and while the preparation is a breeze the end result is impressive. You can have these on the table in 30 minutes making them perfect for a weeknight meal but the result is impressive enough that you'd could easily serve it to guests who will be impressed that you have worked so hard  . . . only you need to know. :-)

I'd make some extra pineapple as the grilling process produces a fabulous flavour. We like to cut up grilled pineapple and serve over vanilla ice cream.

Grilled Pork Chops with Pineapple

For the rub:
1 1/2 tsp kosher salt
1 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp ground black pepper

4 bone-in loin pork chops, each about 8 ounces and 1 inch thick, trimmed of excess fat Extra-virgin olive oil

4 slices fresh pineapple, each about 1/2 inch thick

Prepare the grill for direct cooking over medium hear (350 - 400 degrees)

In a small bowl combine the rub ingredients. Lightly coat each side of the pork chops with olive oil. Sprinkle with the rub. Allow to stand at room temperature for 30 minutes before grilling.

Brush the grill grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the centre - about 8 - 1- minutes, turning once or twice. At the same time, grill the pineapple until well marked on both sides, 4 - 6 minutes, turning once. Remove the pineapple and chops from the grill. Allow the chops to rest 5 - 10 minutes before serving. Cut the pineapple slices into quarters and serve with the chops.

Soy Ginger Salmon

We tend to grill salmon weekly now that grilling season is upon us. One of the secrets to success we've discovered is to use a grill mat. It allows the fish to cook without sticking to the grill. You still end up with grill marks but don't loose half of your fish when it falls apart on the grill. This is particularly important with a recipe like this that includes honey. Honey will caramelize and fuse to the grill leading to a sticking disaster.

Since our friend first sent us a grill mat we've never had a sticking disaster. They are reusable but eventually wear out. We are one grill mat # 5! LOL

This recipe was originally to be cooked on a cast iron skillet on the stove. I thought it would lend itself nicely to the grill and I was right.

From start to finish it takes about 20 minutes - plus it tastes amazing. Win, win.

Enjoy!

Soy Ginger Salmon

3 tablespoonslow-sodium soy sauce
1 tablespoon rice vinegar
2 cloves< garlic minced (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 teaspoon honey
1/2 teaspoon garlic-chili paste (sriracha), or 1/4 teaspoon red pepper flakes
1 pound< skin-on salmon fillet at room temperature, cut into 3–4 portions
2 teaspoons extra-virgin olive oil
Chopped green onions for serving
Toasted sesame seeds for serving

Heat your grill to 375 degrees.

In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.

Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot grill. Let cook for about 3 minutes, flip. Brush with glaze. Close the BBQ lid and cooking until done (we cooked it another 4 minutes but the time will depend upon the thickness of the salmon fillet).

Remove from the BBQ when done. Tent with foil and allow the salmon to rest for 5 minutes.

Serve topped with the reserved glaze, green onions, and toasted sesame seeds.

Grilled Turkey Breast

I had a half turkey breast (bone in) sitting in the freezer and decided to toss it on the grill.

The recipe I selected had a brine and a rub that had an intriguing mix of sweet and savoury.

The result was an incredibly moist turkey breast. The rub added a great hit of flavour - which is something that turkey needs. Yes, I am firmly in 'that' camp..

Brining a turkey breast is a great way to ensure a moist finished product but also a super way to add in some flavour. This is a fairly standard turkey brine of 2 quarts of water and ¼ cup of salt with some added flavors with the garlic, brown sugar, and bay leaf. You can use the brine to introduce other favours that you want. Add some apple cider, perhaps a quartered orange. Go wild. But the most important thing is the salt to fluid ratio stay approximately the same. It is not an exact science, so just keep it close.

I don't always remember to brine poultry and yet when i do I am amazed at the difference it makes.

When it comes time to grill you will brown the skin some, flip the skin up and turn off half the grill and point the thicker side to the heat. You want about 350° (oven roasting temperature).

Cook until internal temp of 165° (about 1 ¾ to 2 hours). Time will vary by the weight and thickness of the turkey breast and by your grill. DO NOT COOK BY TIME. Remove from heat and let rest for 10 minutes before serving.

Grilled Turkey Breast

Brine

2 qts water
1/4 cup table salt
/4 cup brown sugar optional
2-3 cloves crushed garlic optional<
2-3 bay leaves optional

Rub

2 tablespoons brown sugar
teaspoon kosher salt only if not brining and not injected
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
2 teaspoons oil

If your turkey breast is not injected or previously brined, brining is an excellent idea. Start with a brine: 2 qt. of water and add ¼ cup each of salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leaves are optional.

Trim and clean a 3 ½ to 5-pound turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours.

Preheat grill to a grill surface temperature of 350° to 400°. Mix a rub of 2 tablespoons brown sugar, 1 teaspoon chili powder, ½ teaspoon each oregano, and cumin. Add 1 teaspoon kosher salt if you did not brine and if you are sure the breast was not injected.

Rinse the breast carefully, pat dry then brush with a little oil. Apply the rub.

Grill skin-side down for about 5-8 minutes to get some browning of the skin then flip and turn off the direct heat on that side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350° to 375° in the area between the direct and indirect sides. Keep the lid closed and your hands off as much as possible.

Cook until an internal temp of 165° in the thickest part and several other locations. This will vary by the weight and thickness of the turkey breast and your grill. Generally about 1 ¾ to 2 hours). DO NOT COOK BY TIME ALONE. Remove from heat and let rest for 10 minutes before serving.

Honey Sriracha Chicken

This is in the running for the 'best thing I grilled this year' award. The finished dish is sweet, spicy, and addictive! Once you try this easy recipe, you'll want to make it over and over again - I know that I do The simple yet flavorful sauce is used first as a marinade for juicy chicken thighs. The rest is reserved to create this gorgeous, spicy glaze.

My favorite part about this recipe is the combination of sweet and savory-spicy ingredients. You can use a little sriracha or a lot. I am a big fan of this chili sauce. Don't let the heat scare you away. Once it cooks, it isn't as spicy...but the flavor of the chili peppers comes through.

By the way, did you ever read about the time we made our own Sriracha sauce?

Grilling tip - watch your grill temperature carefully and be sure to turn the chicken often. Since the marinade and sauce contains honey, it can burn quickly. 

Enjoy!

Honey Sriracha Chicken

10 chicken thighs bone-in, skinless
½ cup honey
6 tablespoons sriracha hot chili sauce
6 cloves garlic finely minced or pressed
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon ginger

First, trim excess skin from the chicken thighs. Sprinkle both sides lightly with salt and pepper. Set aside in a large dish.

Next, in a medium-sized bowl, whisk together the honey, sriracha, garlic, vinegar, soy sauce, and ginger.

Pour about two-thirds of the mixture over the chicken. Reserve the remainder of the sauce for later.

Using tongs or a fork, toss and turn the chicken pieces until all sides are coated in the sauce. Cover with plastic wrap or a lid and refrigerate the chicken for at least 1 hour.

When you are ready to cook, heat your grill to about 350. Make sure the grates are well oiled.

Shake the excess marinade off of the chicken, removing large pieces of garlic so they do not burn. Place the chicken skin side down and let sear for 2 – 3 minutes.

Cook and rotate the chicken, searing each side. Turn FREQUENTLY until done. Baste every few minutes with the reserved sauce, turning and cooking to create a nice glaze.

The chicken is done when the meat near the bone is no longer pink and juices run clear. Cook to an internal temperature of 165 degrees using a digital thermometer.

Finally, transfer the chicken to a serving platter. Cover with foil and rest for 5 minutes. Sprinkle with sesame seeds (optional) and serve hot.

Grilled Honey, Lime & Sriracha Chicken Skewers

These chicken skewers took a round about way to get to the table. I think I first saw this recipe shared on a blog a couple of years ago - I remember thinking 'yum' and pushing 'print'. Unfortunately it promptly got lost in a swirl of papers in the den. Last week I was looking for a grilled chicken skewer recipe and this popped up in a google search. I pushed 'print' again but made them!

WOW

I really regret not making them sooner (bloody excess of paper in our lives).

These are delicious. The combination of sweet and spicy is perfect with the lime bringing it all together. In the end nothing completely overwhelms and the taste is fabulous.

Because of the amount of honey in the recipe you must watch these carefully as the honey in the marinade will caramelize, causing the chicken to burn and stick to the grill. I used my handy grill mat and there were no issues at all.

While the recipe called for chicken thighs we used chicken breast since Paul had just brought some home from the store that were being cleared out at 50 % off.

Do yourself a favour, don't wait two years before you make these.

Grilled Honey, Lime & Sriracha Chicken Skewers

3 tablespoons soy sauce (use gluten-free if needed)
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, from one lime<
3 tablespoons fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
1-1/2 square inch piece fresh ginger, peeled and roughly chopped
1-1/2 tablespoons Sriracha sauce
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
Limes, sliced into wedges, for garnishing platter (optional)

In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).

Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.

Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

Rosemary and Thyme Potatoes in Foil Packets

This is one of my favourite sides to make when I am grilling something for dinner. Last night I was grilling some sausages and made these to serve along side the sausages.

The best things about these is their simplicity. I mean you can grill potatoes directly on the grill but you usually end up searing your arm hair off in the process and half the potatoes fall through the grill grate. With a foil packet you just need to flip it over from time to time and then they are done. Who doesn't love things that easy?

Better yet, they taste really good as well.

Enjoy.

Rosemary and Thyme Potatoes in Foil Packets

1 pound of red potatoes
1/4 cup olive oil/canola oil
3-4 sprigs of fresh Thyme
2 tablespoons fresh rosemary leaves
sea salt and pepper to taste

Toss together all ingredients.

Lay two layers of tinfoil over each other.

Place the potatoes in the middle of the tin foil in a long mound.

Bring the tinfoil together and seal.

Cook for 20-20 minutes on the BBQ, shaking occasionally.

Cook until the potatoes are fork tender. Serve and enjoy!

Roasted Cauliflower with Garlic and Parmigiano (foil packet recipe)

Looking for a side dish with big flavor? This recipe for roasted cauliflower with garlic and parmesan will fit the bill. Try serving it up with a nice juicy rib eye steak cooked over a fire.

I had a giant cauliflower in the refrigerator that we had received in the CSA delivery that needed to be used up. I had some steaks thawing on the counter so I googled for foil packed cauliflower recipes. While we have all sorts of equipment for cooking veggies on the grill nothing beats a foil packet in my opinion. The one drawback is you can't see what is happening inside that foil packet so you can overcook the veggie inside. You may need some trial and error in this regard.

I've modified this recipe a bit to fit a grill rather than a campfire. I also cut back the salt because I found it to be too salty - mind you, I am sensitive to salt since we use little of it. Whatever, if you think you need more salt best to add it at the end before serving - it's easier to add than it is to turn back time and take it out!

Enjoy!

Roasted Cauliflower with Garlic and Parmigiano (foil packet recipe)

1 head of cauliflower
1/4 cup, olive oil
1 med. red onion, thinly sliced
1 tbs., minced garlic
1/4 tsp., red pepper flakes
1 tsp., dried thyme
1/2 tsp., kosher salt
1 tsp., black pepper
1/2 cup, grated Parmigiano cheese<
2 sheets heavy duty aluminum foil (18″ x 24″)
Slice of lemon

To assemble your foil packs, first cut your cauliflower up into small bite sized pieces. Toss out the trimmed off portions of the stem.

Next, slice up your red onion. You can’t slice it too thin for this recipe.

Remember, the amount of onion you use is key in how big the flavor will be in this dish. If you want to lighten it up, use as little as half of the onion as opposed to the entire thing.

Now, take all of your ingredients, except the Parmesan, and toss well in a large bowl.

Once it’s well mixed, divide it evenly and place it in the center of your two foil sheets. Since you added the quarter cup of olive oil, it isn’t necessary to spray the foil sheets with cooking spray. Just pile on your cauliflower mix.

Fold the foil sheets into tent packs.

Place over a medium hot BBQ. I grilled about 20 minutes per side and that was too much. I suggest 10 minutes per side.

Remove from the grill (or place in a warming area where the packet will receive indirect heat rather than scorching heat if you have other items to still grill).

Open the packets careful as the steam that has built up inside is QUITE hot. Sprinkle on the parmigiano cheese and stir to combine.

A squeeze of fresh lemon juice on top, after you’ve served up your roasted cauliflower, will help balance out the dish.

Check the seasonings. If necessary add more salt and pepper.

Serve while hot.

Grilled Salmon with Peach Salsa

A peach-avocado salsa is a delicious complement to this grilled salmon. We're still seeing the last of the local peaches in the market to there is still time to make this before the season ends.

You can grill the salmon in a grill pan or on the BBQ. I know many don't like to do fish on the BBQ because we often loose half of the filet stuck to the grill. Well my friends, do I have a tip for you. A friend of mine bought me a copper reusable grill mat for my birthday. This has absolutely change grilling fish forever. You get the delicious grilled flavour, grilled marks, and the entire filet ends up on your plate. You wash the grill mat after you use it, dry it, and pack it away for the next use.

Best.Thing.Ever.

Back to the recipe.

This spicy and slightly sweet grilled salmon is bound to become a favorite this summer. Smoked paprika, garlic, and onion powders in the rub create a savory, smoky flavor, while a touch of sugar adds a hint of sweetness and helps the skin become unbelievably crispy.

As if that weren’t enough, the salmon is topped off with a peach and avocado salsa, which compliments the richness of the salmon. The peaches and avocado also contribute a velvety quality to the whole dish.

Fruit salsa is a very popular pairing with fish, and one that I come back to over and over. Salmon’s bold richness pairs well with the sweetness, heat, and acidity of this peach salsa.

When choosing your peaches, look for a ripe but still firm peach to contrast the texture from the creamy avocado. The peach’s slight tartness balances the rich fish and avocado.

Grilled Salmon with Peach Salsa

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 teaspoon light brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch of cayenne (optional)
1 pound skin-on salmon filets (about 4 pieces)
2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil
2 heaping cups diced peaches, unpeeled (about 3 medium peaches)
1 medium ripe avocado, diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tablespoons finely minced jalapeño (optional)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
A few slices of jalapeño
A few sprigs of cilantro

Whisk together paprika, garlic, onion, maple sugar, salt, pepper, and cayenne.

Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

Preheat a gas or charcoal grill to 500ºF for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.

Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.

Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.