Summer is here! It’s time to step outside of the house and enjoy the outdoors. Let’s not forget we have to eat. So, how about firing up the grill and get to eating? Utilising the grill in summer is the perfect time to appreciate the beauty of the outdoors and get a new twist on foods you love with a new dimension of flavour.
In Jamaica, we traditionally use the grill for jerk chicken, but there is more to the grill than that. The grill can be used to enjoy an entire meal, from appetizers to dessert.
Here I will give some awesome meal ideas that the whole family will love, kids included. First, let’s explore what is grilling and what is barbecuing. Grilling is using high heat, 400 degrees and higher, to cook food fast – best for chicken, seafood and some vegetables. Barbecuing, however, is at a lower temperature, around 225 degrees, for low and slow cooking of tougher cuts of meat, and it’s perfect for smoking foods. To ensure you get the right heat in mind, it is good to layer your coal or fire away from your food to ensure more delicate foods, like your seafood and veggies, are further away from the heat than your whole meats, which require a longer time.
Appetizers
For the first course, I suggest a tried and true favourite – making Kebabs. This is perfect for the start or the end of your meal. The main thing to remember is to pre-soak your (wood) skewers in water to prevent them from burning and make sure all proteins and veggies are cut to the same shape and size for even cooking.
Surf and Turf Kebabs
• Large shrimp, deveined and cleaned
• Chicken breast cut in 1-inch cubes
• 1 Sweet pepper (red, yellow and green)
cut in 1inch cubes
• 1 Large onion, cut in 1-inch cubes
• Salt and pepper
• 1 Tsp. soy sauce
• 1 Tsp. hot sauce (optional)
• ½ Small onion, finely chopped
• 2 Garlic cloves, finely chopped
• 1 Stalk escallion, finely chopped
• 2 Sprigs of thyme, roughly chopped
• Barbecue sauce (your favourite type)
• Wooden skewers (pre-soaked)
Method:
1. In a bowl, season your shrimp and chicken with soy sauce, scallion, onion, garlic, thyme, salt and pepper. Leave to marinate at least 30 minutes to one hour before grilling.
2. Take your skewers and thread alternating through the onion, shrimp sweet pepper and chicken. Take your time and aim for the centre of each piece.
3. Once all foods have been skewered, lightly brush with oil and place on the grill. Each minute turn and brush with the barbecue sauce of your choice until both shrimp and chicken are tender and firm to the touch, or in 4-5 minutes of cook time.
This kebab serves well as an appetizer, or with potatoes or rice as a main course.
Salad
Feeling for a fresh summer salad? Why not have a grilled element in your salad? Not only your chicken breast but grilling some corn as well can help you love healthy eating even more.
Grilled Chicken and corn salad
• 2 Halved chicken breast, cleaned
• Salt and pepper
• Favourite barbecue sauce (optional)
• 2 Ears of corn, still on the cob
• Sheet of foil
• Margarine/ butter
• ¼ Cup Carrot, shredded
• ½ medium cucumber, sliced
• 1 Cup lettuce, shredded
• ¼ Cup tomato, cubed
Method:
1. Season chicken breast with salt and pepper and brush with oil. Then place on the grill for 10 minutes or until fully cooked. Brush with favourite barbecue sauce in last 2 minutes of cooking.
2. Rub butter/margarine and salt and pepper on corn and wrap with foil, then place on the grill for 5 – 10 minutes over high heat until fork-tender.
3. Let both chicken and corn cool. Slice chicken breast or cut in cubes. Cut corn from the cob. In a bowl, add lettuce, cucumber carrot, tomato and corn and toss. Then add chicken on top for a beautiful presentation. Serve with favourite dressing.
Purchase issue #8 Vol. 7, to continue reading.
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Summer is here! It’s time to step outside of the house and enjoy the outdoors. Let’s not forget we have to eat. So, how about firing up the grill and get to eating? Utilising the grill in summer is the perfect time to appreciate the beauty of the outdoors and get a new twist on foods you love with a new dimension of flavour.
In Jamaica, we traditionally use the grill for jerk chicken, but there is more to the grill than that. The grill can be used to enjoy an entire meal, from appetizers to dessert.
Here I will give some awesome meal ideas that the whole family will love, kids included. First, let’s explore what is grilling and what is barbecuing. Grilling is using high heat, 400 degrees and higher, to cook food fast – best for chicken, seafood and some vegetables. Barbecuing, however, is at a lower temperature, around 225 degrees, for low and slow cooking of tougher cuts of meat, and it’s perfect for smoking foods. To ensure you get the right heat in mind, it is good to layer your coal or fire away from your food to ensure more delicate foods, like your seafood and veggies, are further away from the heat than your whole meats, which require a longer time.
Appetizers
For the first course, I suggest a tried and true favourite – making Kebabs. This is perfect for the start or the end of your meal. The main thing to remember is to pre-soak your (wood) skewers in water to prevent them from burning and make sure all proteins and veggies are cut to the same shape and size for even cooking.
Surf and Turf Kebabs
• Large shrimp, deveined and cleaned
• Chicken breast cut in 1-inch cubes
• 1 Sweet pepper (red, yellow and green)
cut in 1inch cubes
• 1 Large onion, cut in 1-inch cubes
• Salt and pepper
• 1 Tsp. soy sauce
• 1 Tsp. hot sauce (optional)
• ½ Small onion, finely chopped
• 2 Garlic cloves, finely chopped
• 1 Stalk escallion, finely chopped
• 2 Sprigs of thyme, roughly chopped
• Barbecue sauce (your favourite type)
• Wooden skewers (pre-soaked)
Method:
1. In a bowl, season your shrimp and chicken with soy sauce, scallion, onion, garlic, thyme, salt and pepper. Leave to marinate at least 30 minutes to one hour before grilling.
2. Take your skewers and thread alternating through the onion, shrimp sweet pepper and chicken. Take your time and aim for the centre of each piece.
3. Once all foods have been skewered, lightly brush with oil and place on the grill. Each minute turn and brush with the barbecue sauce of your choice until both shrimp and chicken are tender and firm to the touch, or in 4-5 minutes of cook time.
This kebab serves well as an appetizer, or with potatoes or rice as a main course.
Salad
Feeling for a fresh summer salad? Why not have a grilled element in your salad? Not only your chicken breast but grilling some corn as well can help you love healthy eating even more.
Grilled Chicken and corn salad
• 2 Halved chicken breast, cleaned
• Salt and pepper
• Favourite barbecue sauce (optional)
• 2 Ears of corn, still on the cob
• Sheet of foil
• Margarine/ butter
• ¼ Cup Carrot, shredded
• ½ medium cucumber, sliced
• 1 Cup lettuce, shredded
• ¼ Cup tomato, cubed
Method:
1. Season chicken breast with salt and pepper and brush with oil. Then place on the grill for 10 minutes or until fully cooked. Brush with favourite barbecue sauce in last 2 minutes of cooking.
2. Rub butter/margarine and salt and pepper on corn and wrap with foil, then place on the grill for 5 – 10 minutes over high heat until fork-tender.
3. Let both chicken and corn cool. Slice chicken breast or cut in cubes. Cut corn from the cob. In a bowl, add lettuce, cucumber carrot, tomato and corn and toss. Then add chicken on top for a beautiful presentation. Serve with favourite dressing.
Purchase issue #8 Vol. 7, to continue reading.
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