Weekend Foodie Thread

There’s a reason I don’t post our daily Open Thread.  My last “Weekend Foodie Thread” was in December!  But since Spring has sprung, fresh veggies have returned and grills are being fired up I’m feeling inspired.  And… I was asked about why I haven’t posted on this at the last Drinking Liberally!

Let’s start with grilling.  I will throw almost anything onto a grill, because it simply tastes better, but also because it cuts down on dirty dishes!  But there are some tricks to grilling – and I hope you’ll share your tricks of the trade, as well.

Let’s start with grilling vegetables.  There are two ways I grill veggies.

1. Lightly brush with olive oil, sprinkle with sea salt and place directly on the grill.   This method works best for vegetables cut into large, thick slabs.

2. Place veggies in aluminum foil, drizzle with olive oil, sprinkle with sea salt, and then close foil loosely over veggies and place on grill.  This technique works well if you’re using vegetables cut into bite-sized cubes, or skinny veggies like asparagus.

Okay, those are my basic techniques.  Now let’s talk recipes.

Grilled Eggplant

I picked eggplant because most people shy away from it due to the extra prep involved – and if you’re someone who struggles with eggplant tenderness chances are you skipped this step.   So let’s tackle the correct way to prep eggplant.  When I was growing up I remember slices of salted eggplant being pressed between two plates and lined up on the counter.  I never really questioned why my Mother and Grandmother did this, and then, in my twenties, I cooked eggplant without prepping it first.  Yuck!

So… how do you prepare eggplant before grilling (or baking, or frying)?  It’s pretty simple.

First, peel the eggplant.  You do not have to remove all the skin – actually, you don’t have to remove the skin at all, but I find peeling it in stripes simpler.  Slice or cut into cubes.  (sliced will be placed directly on the grill, cubed will go into the foil boat.)  Generously salt each slice or cubes.  Place in a colander for about an hour – or you can do what my Mom and Grandmom did and place slices on a plate, or tray, and place another plate, or tray, on top.  Rinse well with water to remove salt and then press the eggplant pieces between your hands to squeeze out the extra moisture.  Pat dry the eggplant with paper towels.

That’s it.  Now you’re ready to cook eggplant – perfectly.  For grilling, simply brush with olive oil and season with salt.

Bonus eggplant recipe: In a bowl whisk an egg and a small amount of water.  In another bowl combine flour, salt and pepper.  Dip round slices of eggplant into egg mixture then lightly dredge it through the flour mixture.  Heat a pan lightly coated with olive oil.  Place slices of eggplant into hot pan and fry.  A really delicious way to make healthy food unhealthy!

Grilled Zucchini and Yellow Squash

Cube zucchini and squash (Do not peel) and place in a large freezer bag.  Drizzle with olive oil and sea salt.  Seal bag and toss to coat.  Place the equivalent of 2 servings onto foil.  You will probably have several foil packets to place on the grill.  I have found if you make one large packet the veggies may not cook evenly.  Once on the foil, lightly sprinkle with seasoned bread crumbs.  Close the foil loosely over veggies, making sure it is sealed.  Grill for approx. 15 – 20 minutes.

Onto the main course:  Chicken and Beef

I’ll start with chicken, and since boneless, skinless chicken breasts are commonly tossed on the grill (and in the oven), to culinary disaster, let’s focus our attention on those tasteless pieces of rubber.

Rule #1:  You must tenderize these lumps.  If you don’t own a heavy meat tenderizing hammer then go buy one.  Immediately.  Okay, everyone have the hammer?  Good.  Now, use it on those lumps of chicken.  How thin and flat you pound it depends on what you’re cooking.  For grilling, don’t pound it too thin.  Keep it approx. 1/2″ to 3/4″ thick.

Rule#2:  Marinades are your friend.  Not only do they add flavor, but they help keep the chicken moist.  Most grocery stores offer a wide selection of marinades, which can be used directly or jazzed up.  I usually keep a selection of these in my pantry for when I don’t have time to make my own.

Grilled Chicken Breasts

Pound chicken.  Place in freezer bag.  Add marinade.  Marinate for at least an hour, turning bag occasionally so chicken is evenly coated.  Grill.  Easy-peasy

Hint:  When cooking bone-in, skin-on chicken pieces… brush with olive oil, salt and pepper, and cook them for a long time on medium low heat.  Ever been served burnt on the outside, under-cooked on the inside chicken?  Then… turn down the heat and be patient!

Onto grilling meat, and the recipe I’ll share with you is for perfect London Broil.  I always get compliments on this simple recipe.

Grilled London Broil

Gently tenderize the meat with that hammer I made you buy.  Next, with a sharp kitchen knife, make criss-cross, diagonal, shallow cuts into both sides of the meat.  Place meat into a freezer bag and add marinade.  Believe it or not, one of the best marinades for this dish is a really good bottle of Italian salad dressing.  It pains me to write that, but it’s the truth.  Marinate for at least an hour.  Grill.  Remember to remove the London Broil before it looks done because you need to let it rest before thinly slicing and it will still be cooking during this time.  Basically, when you look at the meat on the grill and think it needs several more minutes… take it off.

Well, those are my recipes and suggestions, and I’m sure our readers have more to add!

BTW, you probably noticed I use freezer bags a lot.  First, they are the easiest way to marinade.  Second, they take up less room in the frig.  I also use them when making salads ahead of time.  When it’s time to prepare the salad for serving, simply add the dressing to the freezer bag, shake to coat, and then pour into salad bowl.