Green Tea Grilled Salmon

Marinade it, grill it and drizzle it! Green Tea added to the marinade and lots of delicious Asian flavours to make this salmon a favorite.

You will need:

  • 1 side of wild salmon – you can grill it whole or slice it into pieces – remove bones and leave skin on
  • 1/4 cup soy sauce
  • 1/2 orange – juiced with pulp
  • 1/2 juicy lime – juiced
  • 1/2 premium green tea bag – rip open and pour out contents
  • 1/2 white tea – mine was a blend with ginger and pear (if you can’t find this then just use the full contents of one green tea bag.
  • 1/4 cup sherry
  • 1 tbsp rice wine vinegar
  • 6-8 Szechuan peppercorns – crushed
  • 2 tbsp honey
  • 1 tsp Chinese Five spice powder
  • 1 tsp wasabi powder
  • 2 cloves garlic (roughly chopped)
  • 1 tbsp grated fresh ginger (or 1mm sliced frozen ginger – I always freeze mine lasts forever!)
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil or 1 tbsp sesame oil – whichever you prefer or half of each.

Gather all your ingredients. I find this way you don’t forget anything.

Remove any bones in your fish if you find any.

Mix all your ingredients into a small bowl or measuring cup.

Pour  marinade over fish but, leaving at least 1/3 cup aside to drizzle over cooked/grilled fish. Let sit for at least 20 minutes or while the grill heats up. Cook on a hot grill skin side down (I like to place a piece of foil over the grill so that once the skin side has cooked I can leave the skin on the foil for easy clean up. If you like to eat the skin be my guest.

Once cooked drizzle the remaining marinade that you did not pour over the fish and serve.

Sticky Orange Brown Sugar Ribs

These are sticky, slightly spicy and sweet. I cook them on the rotisserie of my outdoor grill for most of the way and then finished them in the oven to create a nice sticky lacquer of goodness on the top. If you like ribs you will love these.

You will need:

  • 2 racks of baby back ribs – silver skin on the back removed
  • 2 cloves garlic
  • 1/2 a jalapeno pepper chopped fine (you can add the whole thing if you want it hotter)
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground ginger
  • 1/2 tsp chili flakes
  • 1/2 tsp course salt – like pink Hawaiian Alaea
  • 1/2 cup orange juice
  • 2 whole star anise
  • 3/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 cloves garlic
  • 1 tsp sesame oil
  • 1/4 cup soy sauce
  • 1 tbsp olive oil
  • cracked pepper and salt 1/2 tsp of each

Step 1: I always wash and dry the ribs to make sure there are no bits of bone on them and then I remove the silver skin on the back of the ribs. This is a membrane that I simply poke a knife under  then rip the membrane off. If it is too slippery then use a paper towel to grip it. Gross I know!

Step 2: with a knife or a mini processor. Finely mince garlic, a half to a whole fresh jalapeno pepper (depending on how hot you like it) add granulated garlic, ground ginger, chili flakes and salt (I used a course Hawaiian Alaea salt but, you can use whatever you have.)

Step 3: rub the paste over the ribs. Add a sprinkle of your favourite bar-b-q spice rub and let it sit overnight or at least an hour.

Step 4: put on the rotisserie on low for 2 – 2 1/2 hours.  They will baste themselves.

Step 5: place orange juice, star anise, brown sugar, cinnamon, ginger, garlic, sesame oil, soy sauce, olive oil, salt and pepper in a small pan and cook on low heat until it is reduced and thicker and stickier. This may take 30 minutes.

Remove ribs from rotisserie and slice in one or two rib sections. Brush with glaze every 20 minutes and bake at 325 degrees F for another 1 to 1 1/2 hours until sticky and well cooked. Save a bit of glaze for serving.

serve with additional sticky glaze. You will love them and you will need a bath after!

Honey, Mustard and Zahtar Grilled Chicken

This is a very quick honey, mustard grilled chicken. Perfect over a salad or as a COB (chicken on a bun!) If you have never tried Zahtar it is a fantastic seasoning mix of thyme, sesame seeds, dried sumac and salt. It is wonderful on chicken, fish or even just added to olive oil to dip bread.

You will need:

  • 2 chicken breasts
  • 4 tbsp olive oil
  • 1 tbsp zahtar
  • 1 tbsp honey
  • 1 tbsp mustard
  • 2 cloves garlic -finely minced
  • 2-3 fresh basil leaves – sliced finely
  • salt and pepper

Step 1: mix all ingredients and pour over chicken breasts. You can let this marinate for an hour or so if you like or grill right away.

Step 2: rub over breasts.

sprinkle over the basil

grill

chop

 Eat it!

Beef Keftedes – Greek Grilled Meat

 

These are like Chevapcici or other grilled street meats served all over the Mediterranean. These are typical of the kind found in Greece. Of course everyone makes their own slightly different. They are moist and packed full of flavour and everyone will eat way too many!!

 

 

 

You will need:

 

  • 2 slices of bread – crusts removed and chopped into cubes
  • 1/3 cup milk
  • 1 pound ground beef
  • 1 small onion – grated
  • 1 egg
  • 2 tbsp fresh parsley – chopped fine
  • 2 tbsp fresh mint – chopped fine
  • 2 spring onions – chopped fine
  • 2 cloves garlic – chopped fine
  • 2 tsp dry oregano
  • 3 tbsp good olive oil
  • 1 tsp lemon zest – finely grated
  • 1/2 tsp salt
  • 1/2 tsp pepper

 

Step 1: Remove the crust from 2 slices of your favourite bread. Chop into cubes and place in a bowl with milk. Wait 5 minutes then squish and crumble the bread in your fingers to create a wet breadcrumb.

 

 

Step 2: place ground beef in a large bowl. Grate onion and place on top. Add egg to bowl.

 

 

Step 3: chop parsley, mint, spring onions and garlic. Add to bowl.

 

 

Step 4: add all remaining ingredients; dry oregano, extra virgin olive oil, lemon zest, salt and pepper. Mix well with your hands.

 

 

Step 5: form into small thumb sized keftedes.

 

 

Grill as many as you want to eat (make lots!) and freeze the remainder.

Served with Greek roasted potatoes, pita bread, tzatziki and a simple chunky salad.

 

 

 

 

 

 

 

Ginger Soy Grilled Tuna

 

 

A few minutes on the grill, slice and drizzle over sauce. Easy. Perfect for a summer evening.

 

 

 

You will need:

 

  • 2-4 tuna steaks
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 fresh red chili chopped fine or 1/8 tsp chili flakes
  • 2 scallions/spring onions chopped fine
  • 2 cloves garlic – crushed
  • 1 tbsp fresh ginger chopped fine – you can reduce to 2 tsp if you don’t want bold ginger flavour
  • 1 tsp sesame oil
  • 2 tbsp olive oil -I used Lucero Sevillano Extra Virgin
  • salt/pepper

 

Step 1: prepare sauce/topping. In a small bowl or measuring cup add soy sauce, rice vinegar, sugar, fresh finely chopped chili (or 1/8 tsp chili flakes) chopped spring onions, crushed garlic, chopped ginger, sesame oil, olive oil.

 

 

Step 2: if you can get fresh or sushi grade tuna great however, I had good frozen and it worked fine.

 

 

 

Step 3: heat up grill. Sprinkle salt and pepper over tuna and spoon a bit of topping over the fish. Do not touch the raw fish with the spoon to keep the topping clean.

 

 

 

 

Step 4: grill for literally 1-2 minutes on each side. (big Pete cooked this just a bit too much should be raw in the center)

 

 

Slice, drizzle and enjoy.

 

 

 

 

 

 

Grilled Cod with Salsa Verde

 

White fish like cod or halibut etc. tastes great with this herb topping. It is also good on chicken or even a steak. You can grill the fish or bake it in the oven and spoon over the fresh herb, lemon and olive oil topping. Fresh, delicious and fast.

 

You will need:

  • 2 pieces of white fish – I like halibut or cod in this recipe
  • 3- 4 leaves fresh basil
  • a handful of fresh parsley
  • 3-4 sprigs fresh thyme
  • 10 fresh chives
  • 1 tbsp lemon zest (fine)
  • 1 lemon juiced
  • 1 tbsp capers
  • 1/4 cup good quality extra virgin olive oil
  • salt
  • pepper
  • 1 clove garlic – crushed
  • salt/pepper
  • 1 tsp fine lemon zest
  • drizzle of olive oil

 

Step 1: in a food processor add fresh basil, parsley, thyme, chives, lemon zest, lemon juice and capers. Puree and then scrape down the processor bowl. Turn on machine and slowly pour in olive oil until combined. Taste it and add salt and pepper to your taste. Set aside.

 

 

Step 2: you can bake fish however, I placed mine on a piece of foil that had an edge around it to prevent any spills. I crushed the garlic in a garlic press and sprinkled evenly over both pieces of fish. Add salt and pepper and a drizzle of good olive oil and  a thin slice of lemon to each piece.

 

Step 3: grill for a few minutes on high heat on each side. This fish took about 5 minutes in total to cook on the grill. I also like the grill because the house doesn’t smell like fish.

 

Serve hot with a generous spoon of Salsa Verde (sauce green)  and a chunky salad. I made a simple dressing of lemon juice, olive oil , salt and pepper.

 

 

 

 

Chili Pork Burgers

I make a spicy chili paste in the food processor and then add some to the burgers and even mix some in mayonnaise for the topping. Get some good quality ground pork add a few spicy seasonings and some grated apple to contrast and you have an awesome burger.

You will need:

Chili Paste

  • 3-4 different fresh hot chilies of your choice (stemmed and seeds removed if you want to have less heat)
  • 10 cloves roasted garlic
  • 1 clove fresh garlic
  • 1 tbsp fresh cilantro
  • 1 tsp fresh thyme
  • 1 tsp sugar
  • a few tbsp of olive oil to top paste
Burgers
  • 1 pound ground pork
  • 1/2 apple -grated
  • 1 clove garlic -crushed
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp chili paste (above)
Take a few different chilies a variety is best.
some roasted garlic (you can buy them in oil or make them)
Step 1: in a food processor add chilies, roasted garlic, fresh garlic, cilantro, thyme and sugar. Process until chopped to a fine dice. You can store in covered container with some oil on top in fridge. I use this in meat, on sandwiches, mixed in mayonnaise etc..
Step 2: in a medium bowl add pork, chili paste, grated apple, crushed garlic, soy and sesame oil.
 Mix to incorporate.
Step 3: form into patties and let come to room temperature before grilling.
I have added some chili paste to mayonnaise to create a topping and served this moist, spicy burger with some fries and a fresh salad.

Grilled Salmon with Miso Glaze

This is another easy grilled salmon marinated and served with a quick Miso Glaze. 
This my idea of fast food on a busy night.
You will need:
Miso Glaze
  • 2 pieces of salmon (wild if you can get it)
  • 2 tbsp miso paste 
  • 2 tbsp orange juice
  • 1 tbsp honey
  • 1 tbsp mirin (Japanese sweetened Sake- avail in any grocery store)
  • 1 tsp rice vinegar
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
Topping 
  • grated lemon zest
  • 2 tbsp olive oil
  • fresh ground pepper
Step 1: add all ingredients to a small pan and on medium heat stir until miso is dissolved and ingredients are incorporated. 
Step 2: drizzle fish with olive oil, a bit of grated lemon zest and fresh pepper. Marinate for 30 minutes before grilling fish.
Step 3: heat grill to medium/high heat. Put fish on hot grill with the skin side down and close lid. Grill for 4 minutes until skin is crispy and easy lifts. Flip and grill for 2 more minutes. Serve with more glaze and your favourite grilled veggies. I have partially cooked some carrots and then tossed in olive oil. I grilled the asparagus and carrots along with the fish. I have also skewered some shrimp and brushed with the same glaze. The timing was the same for all items so it made for a quick dinner.

Shrimp Lollipops

I am not a big fan of shrimp but, I must say I was pleasantly surprised at how good these were! The skewers  keep the shrimp from curling up and they literally take 2 minutes to grill.

You will need:

  • 10-15 raw shrimp – large size, peeled and deveined.
  • bamboo skewers- soaked in water to avoid burning on grill
  • 3 tbsp olive oil
  • 2-3 cloves garlic- chopped fine
  • 1/2 tsp fresh lemon zest (finely zested or chopped)
  • 1/2 lemon juiced 
  • 1/2 tsp-1 tsp lemon pepper 
  • 1 tbsp fresh thyme- chopped finely
the other half of the lemon can be squeezed over shrimp while grilling.
Step 1: I buy frozen raw/uncooked shrimp with the tails on. I thaw them in the fridge and peel and devein them. I then slightly butterfly them by cutting in a bit deeper on the side you devein.
Step 2: I put each shrimp on a bamboo skewer starting at the tail end. This will keep the shrimp from curling up when they cook.
Step 3: I place shrimps on a flat surface and sprinkle all ingredients over both sides. I chop the garlic and sprinkle evenly. I drizzle the olive oil and sprinkle the chopped lemon zest (or use a zester directly over the shrimp) a generous sprinkle of lemon pepper and the juice from the half of fresh lemon (do not use that fake lemon in a bottle here….anywhere really!) Finally, finish with the fresh thyme. Do this just before you are ready to grill. If you leave it longer than a few minutes the lemon juice will start to cook the shrimp.
Step 4: cook for a minute or two until they turn pink. I also squeeze the remaining half of the lemon as well as a bit of olive oil to finish.
Even Big Pete ate a few of them and he is not a fan of shrimp at all. I made them because “The Dad” was visiting and he loves them! I think I might make them again cause they were really good!

Pork Sliders

Hi There! I am back in the kitchen cooking. We just moved and we have been in limbo without everything set up for a few weeks.
I have been eating take out food for the first time in years. Big Pete was laughing at me when I had Swiss Chalet chicken for the first time since 2008. It tasted good initially but, I just do not feel good eating that stuff day after day.
I am convinced that people who eat take out or prepared food like this all the time feel like crap and don’t even realize it!  
I got me a pretty new kitchen with a gas range. Big Pete was sick of me complaining about how much I hated those glass top ranges. Honestly, I would rather have the old coil style range. I am convinced that those glass top ranges are only loved by people who do not cook everyday. They are slow, a pain to clean they are fussy and awful and I hate them. So there!
I was complaining about the additional costs of the gas but, now that it’s in I love it! 
OK….I will say it here. “You were right! all knowing and powerful Pete!! 
Getting back to the cooking! We made this simple pork tenderloin on the grill for lunch with a nice Spinach salad .
You will need:
  • 1 pork tenderloin- cleaned and sliced thin
  • 1/2 tsp chili powder (any kind)
  • 1/2 tsp curry blend
  • 1/2 tsp dry thyme
  • 1/2 tsp barbecue seasoning mix (your favourite- get one with no preservatives or make your own!)
  • 1/2 tsp hot smoked paprika
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1-2 tbsp olive oil
  • slider buns (one small tenderloin can make approx 8-10 sliders with 2-3 slices each)
  • condiments of your choice to top
Step 1: remove the silver skin and any extra fat from the tenderloin.
Step 2: slice thinly and flatten with the flat part of your knife.
Step 3: mix your spices and sprinkle on both sides of your meat.
Step 4: grill on medium heat and because they are so thin by the time you place all of them on the grill the first ones will need to be flipped. It’s that fast maybe 2-4 minutes in total.
Don’t these look yummy!! You can eat them without the bun just on top of the salad if you prefer to go low carb.
I served them with a nice spinach salad with mushrooms, cranberries, walnuts, onions and a sweet vinaigrette.