Grilling
Thu Sep 1, 2011
Beef Satay
I was racking my brain on what type of grand piece of meat I'd present to all of you for Labor Day. The more I thought about it, the more I got a little depressed as the grandness of this grilling holiday is quickly followed with grills being covered and quickly forgotten. It's this that got me thinking about treating the Labor Day lead-up just like any other day on the Meatwave—which still involves a lot of incredibly delicious meat, just without a grand gesture. So what I have prepared for all of my meaty minions are these Thai beef satay skewers, which would be an excellent addition to any cookout menu, even if it doesn't have the presence of, say, brisket or pulled pork.
More and recipe after the jump >>
Tue Aug 23, 2011
Blackened Chicken Sandwiches
If you're a Meatwave veteran, you may have noticed that after a single skinless, boneless chicken breast recipe in the early days, this piece of meat has become long absent from the blog. This is no coincidence, as I quickly learned this chicken part does not make good grilling—it's too easy to end up with a dry, flavorless piece of meat. So does that discredit the skinless, boneless breast from grilling altogether? I say no, and this blackened chicken sandwich is solid proof of that.
More and recipe after the jump >>
Thu Aug 18, 2011
Mexican-Style Grilled Corn
Here it is, a post 4 years in the making! Well, not really, but I first put together a recipe for the most excellent Mexican-style grilled corn back in 2008, but didn't quite have the photos I wanted to use for a post, so it sat patiently in my queue. It wasn't until a few weeks ago that I finally took some glamour shots I was happy enough with to finally bring this corn to the blog, but that wait was not in vein, as I've been slowly altering my recipe to make it simpler, yet better. So at long last, I'm finally getting to share my all-time favorite preparation of grilled corn, and I'm confident this is about as good as it gets.
More and recipe after the jump >>
Tue Aug 9, 2011
Keftedes
Whew, with all those veggies at Virginia is for Meat Lovers, it's best that I get this blog back on track with some hardcore meat, and what's more meaty than meatballs? Pure, uninhibited meat, that's what I'm about right now, and these Greek meatballs deliver on that plus a whole lot more with the excellent and unique flavor of the herbs that define these little balls of goodness.
More and recipe after the jump >>
Tue Aug 2, 2011
Jerk Pork Skewers
Ugh. Summer is supposed to be cold and virus free, but I've found myself battling a minor sinus infection all July just to have it take a turn for the worst last week. I'm now left with a clogged nose and annoying cough that triggers a general malaise and strips the general joy of eating right out of me. With a loss of smell and appetite, I can easily slip into an indifference to what I'm consuming, but in these times, I try to find the few things that can continue liven up my taste buds and provide some sense of excitement to otherwise dreary days. Nothing fits this billing better than spicy foods—which has the extra benefit of temporarily clearing the sinuses—and these jerk pork skewers made with fiery habaneros is just what the doctor ordered.*
*That and Mucinex
