‘Bout time it’s warm out don’t ya think?
There’s nothing like grilling out to celebrate the arrival of summer. And yes I know it’s actually about to be Spring (or is it already?) but in Houston, Texas we just skip right on past Spring and dive right into Summer. It might be better to think of our winter as Spring and the rest of the time Summer. What I’m trying to say is that it’s hot ’round heerrre (Nelly style) pretty much all the time.
Before it gets drippy out – yes I mean sweat – we are totally determined to get our grill on.
I don’t know about you but when that sucker is hot (and my sweet husband spend all that beer drinking time to make an awesome fire with those pesky coals) I want to put everything in the fridge on that grill.
Chicken, beef, bell peppers, onions, mushrooms, garlic!, pineapple, apples, pears, nectarines, peaches!!!, artichokes, fennel (ahh so good), tomatoes, potatoes, lemons, grapefruit, you name it!
And really, what doesn’t taste better grilled?
Nothing I tell ya. We had a tough time coming up with a winner between the chicken, ‘shrooms, burgers and veggies, all I know is there was one kabob (veggie) left over.. for about 45 minutes, then everything was gone.
What are you excited to do in the warm weather?
I’m looking forward to a tan, warm pools, mini vacays, working up a sweat, growing produce….. and then A/C.
If you can’t read my broken-wrist-almost-healed-but-still-sore handwriting, there’s a typed version at the bottom.
Each recipe serves 4 to 6
1.25 lbs skinless boneless chicken thighs
For the marinade:
1 handful of cilantro
1 serrano chile pepper
4 garlic cloves
3 limes, juiced
1/4 c. Tequila
2 Tbsp extra virgin olive oil
1 tsp sea salt
Add everything to a plastic bag/container and let it sit for at least 30 minutes, the longer the better, 24 hour max. Then skewer the chicken onto metal or water soaked wooden skewers. Grill for 5 to 7 minutes then rotate, continue to cook for 2 to 3 minutes each side.
1 lb. Grass- fed ground beef
6 kalamata olives
1-2 green onions
1/4 c. crumbles feta
1-2 tsp fresh oregano
3/4 tsp sea salt
3/4 tsp garlic powder
Add everything but the beef and cheese to a food processor. Place the beef in a medium bowl, add the feta cheese and finally processed ingredients to the meat and mix with your hands. Try not to overmix. Form smallish size patties. Bring to room temperature before grilling. Grill for 5 minutes on one side, flip and grill for another 4-5 minutes until desired doneness. These were medium well.
Courtesy of The Talking Kitchen Blog.
For more from Lauren Figueroa check out Thursday’s episode of Biology of the Blog.