Beer Can Basil Lime Chicken

We love what this marinade does for grilled chicken...this is the third time posting chicken using it.  I have to brag a little...it's just so darn pretty!!  Not sure why we waited so long to try this method of grilling chicken.  It will happen again.

Here's the recipe for the marinade.

This is a rather large bird, 6 pounds.  I injected the chicken with the marinade, placed in re sealable plastic bag and poured the reminding marinade.  Put in the refrigerator for about 4 hours to let the flavors set in.

You can kind of see the green marinade under the skin.

We are ready to start the hickory smoking.

Smoking is done... what a juicy thing of beauty!!

Chili Powder Dry Rub Brisket

1 each  Two (2) to Three (3) pound beef brisket

1 tablespoon Chili Powder

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Dried Oregano

1 tablespoon ground Mustard

1 tablespoon dark brown sugar

1/4 teaspoon Hot Shot pepper flakes

1 teaspoon coarsely ground salt

1 teaspoon coarsely ground pepper

Mix all ingredients and rub on beef brisket, cover and refrigerate for several hours.  We grilled using the indirect method and smoked using soaked shag bark hickory

 Check out that smoke ring!

 Apparently I can not cut meat straight! 

I made a gravy from the meat juices and served with new potatoes and green beans.

Basil Lime Marinade

I love Basil!  Enough said...

After I mixed up the marinade below I wanted to drink it.. the smell was absolutely the fantastic if you love Basil..and Lime of course..

1      Cup             Basil Leaves Packed
1      Sprig           Fresh Rosemary
1/2   Cup             Lime Juice (or the juice of two limes and the zest of one lime)
1/2   Cup             Oil (either Olive or Vegetable or combination)
2      Each            Shallots (or 1/8 cup diced fresh green onions with some of the green tops added)
2-3   Each            Cloves Garlic
1      Teaspoon     Salt (to taste)
1      Teaspoon     Lemon Pepper
1-2   Teaspoons   Hot sauce
1-2   Teaspoons   Dijon Mustard

I used my Cuisinart Smart Stick to blend all the ingredients until smooth, you can also use your food processor to blend.

I had 4 pounds of chicken thighs that I placed in a gallon zip lock bag and add the marinade, make sure all the chicken pieces are coated well.   Place in refrigerator for a least an hour.  Turn frequently.

Grill or bake chicken until done.  Length of time will depend on the size of your chicken pieces.

Meat and Poultry Temperature Guide-Food Network

Chicken & Turkey
                                                    USDA Safe Minimum (degrees)

Whole                                                      165 

Parts                                                        165

Stuffed                                                     165

Ground                                                     165

Marinated Pork Tenderloins

Last weekend I went to the big city of St. Louis to help my mom (87 yrs young) prepare a family Father's day celebration for my stepfather (91 yrs. young).  Mom had a beef brisket in the oven by the time I arrived. She also had pork tenderloins on the menu.  She told me about a pre marinaded pork tenderloin she had purchased and how much they loved it.  The pork she had for this dinner did not have marinade.  This was the first recipe we looked at and she loved it.  Just by chance I had brought rosemary, lemon thyme and chives from my herb garden and she had the garlic in her garden.

We mixed it all up and let it marinate over night.  

Everyone loved "the pork", it was tender and juicy.

Sorry no pictures.

Marinated Pork Tenderloins

From Food Network

Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.



Read more at: http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe.html?oc=linkback

Rotisserie Chicken, Injector Basting and Peach Cobbler

Recipes to follow..

Injection Basting Sauce

4 tablespoons butter

3 tablespoons finely minced onions

3 cloves minces garlic

2-3 sprigs of fresh thyme

1/3 cup chicken broth

dash lemon juice

fresh basil

Melt butter, add onions and saute until almost clear, add garlic as soon as you start to smell garlic add fresh thyme leaves (removed from stem) and broth.  Let simmer for a few minutes releasing thyme flavor.  Remove from heat chop and add fresh basil to taste, lemon juice if desired.  When cooled puree with your "smart stick".  Fill up your flavor injector and inject small amounts under the skin of the chicken and into the thickest parts of the meat.

Place chicken in a zip lock bag or covered glass bowl and put in the refrigerator for 4-5 hours.

Cook meat according to method instructions.

Peach Cobbler

1/2 cup Sugar

1 tablespoon cornstarch

4 cups sliced fresh peaches peeled

1/4 teaspoon cinnamon

1 easpoon lemon juice

1 cup gold metal flour

1 tablespoon sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk

Heat oven to 400 degrees.  Blend 1/2 cup sugar and the cornstarch in a medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring  constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into un greased 2 quart casserole.  Keep fruit mixture hot in the oven while preparing biscuit topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.

Bake 25 to 30 minutes or until bisuit topping is golden brown.  Serve warm and if desired, with cream.

6 servings.

Cranberry Tea Rub for Pork Tenderloin

http://theherbgardener.blogspot.com/2008/06/how-to-make-basic-tea-rub-oh-and-some.html

2 tbsp Cranberry Tea (or about two teabags)
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ salt
¼ pepper
¼ tsp ginger
¼ tsp allspice
¼ tsp ground thyme

Blend all ingredients in a coffee grinder or food processor. Rub onto olive oil coated tenderloin. Grill, broil or bake. If the sugar starts to burn, cover meat with aluminum foil or move to indirect heat.

Spicy Blueberry Barbecue Sauce

Ingredients
2 cups fresh or frozen blueberries
¾ cup ketchup
½ cup cider vinegar
½ cup packed light brown sugar
1 tablespoon light molasses
1 teaspoon chili powder
1 teaspoon ground black pepper
2 pork tenderloins (1-½ – 2 pounds)

Instructions
Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan
Stir in ½ cup water
Bring the mixture to a boil over high heat, stirring constantly
Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky
Cool to room temperature then refrigerate until ready to use
In a bowl or glass baking dish, coat the tenderloins with 2⁄3 cup of the sauce
Cover and refrigerate 1 to 4 hours
When ready to cook, preheat the oven to 400°F
Place the tenderloins in a roasting pan
Discard any marinade left in the bowl
Roast 15 minutes
Turn the tenderloins and spoon on ¼ cup of the remaining barbecue sauce
Roast 12 to 15 minutes longer to an internal temperature of 160°F
Remove to a platter, cover loosely with aluminum foil and set aside 5 minutes until the temperature rises to 165°F
Slice ½-inch thick and serve with additional barbecue sauce, if desired

Quick notes

Yield: 2-2⁄3 cups barbecue sauce, 4 to 6 portions tenderloin

Number of servings (yield): 4

Cherry Cola Bbq Sauce

Submitted by the
Adapted from a Rick Rogers' recipe in Bon Appetit, this sweet sauce has a kick and is great mixed into pulled pork (see recipe link at right) but also can be served alongside grilled meats. Make this up to two weeks ahead and store in the fridge.

Ingredients:
1 tablespoon vegetable oil
1 cup finely minced onion
1 teaspoon kosher salt
Freshly ground pepper
2 garlic cloves, minced
10 ounces cherry preserves or jam
1 can cherry cola (1 1/2 cups)
1/3 cup brown sugar
1/4 cup balsamic vinegar
1 cup sweet chili sauce
1 teaspoon Tabasco

Instructions:
Heat oil in a medium sized saucepan over medium heat. Add the onions, salt and a few grinds of pepper and cook until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Whisk in the jam, cola, sugar, vinegar and chili sauce. Bring to a boil, reduce to a simmer and cook about 1 hour, stirring frequently, until the sauce reduces and naps the back of a spoon. Add Tabasco and adjust seasoning. Refrigerate up to a week.
Nutrition Information:
Per 1/4 cup: 248 calories, 1 g protein, 59 g carbohydrate, 2 g fat 0 g saturated), 0 mg cholesterol, 683 mg sodium, 1 g fiber.
Course: Sauce
Yields: Makes about 2 cups

Traditional Rémoulade

ré·mou·lade noun \ˌrā-mə-ˈläd, -mü-\
: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments

Yield: 10 servings

1/2 cup finely diced celery
1/2 cup finely chopped green onions, white and green parts
1 tablespoon minced garlic
2 tablespoons ketchup
1/4 cup lemon juice
1/4 cup white vinegar
4 tablespoons Creole mustard (see note)
4 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon Creole seasoning
1/4 to 3/4 cup vegetable or olive oil
1. Place celery, green onions, garlic, ketchup, lemon juice, vinegar, mustard, horseradish, salt, pepper, paprika and Creole seasoning in a blender or food processor. Process until smooth.
2. Add oil in 1/4-cup increments, processing to desired consistency and flavor. If not using immediately, cover and refrigerate up to 1 week.

Per serving (made with 1/4 cup oil): 70 calories; 6g fat; 1g saturated fat; no cholesterol; no protein; 4g carbohydrate; 1.5g sugar; no fiber; 750mg sodium; 10mg calcium.

Note: Riverbend restaurant uses Zatarain's Creole mustard in this recipe.

Adapted from Riverbend restaurant, St. Louis

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_9afeb269-1724-5415-9098-a1ba322a9970.html#ixzz1YCviKz9P

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Honey-Mustard Marinade

1/2 cup Dijon mustard
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper

In a medium bowl whisk the ingredients.

Marinated Grilled Apples with Mint

Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.
YIELD: 4 servings (serving size: 3 apple slices)
Ingredients
2/3 cup fresh orange juice
1 tablespoon chopped fresh mint
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
Cooking spray
Preparation
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
Cooking Light
OCTOBER 2002

Turkish Mint Marinade

This intriguing marinade is wonderful for grilled lamb or chicken. It's cool and hot at the same time. I particularly like to grill the meat and then serve it in pitas with lettuce and tomato and lots of feta cheese, passing some of the reserved marinade as a sauce. This marinade is also a great dip for crisped pita bread!

Ingredients:
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice

Method
Whisk together yogurt, lemon juice, and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne, and allspice. (Can be made one day ahead, covered and chilled.)
Using only 1/2 to 3/4 of the marinade, marinate lamb or chicken (1 1/2 pounds) for one to four hours in the refrigerator. Remove from marinade, leaving a thin coating on meat. Grill. Pass remaining marinade separately (i.e. not the part that touched the raw meat).

http://www.raspberryworld.com/recipes/turkish.html

Maple Syrup Glaze for Fish & Meat - Maple Syrup Recipe

If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes.

This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon.

Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• ¼ cup maple syrup
• 2-3 T. Dijon mustard
• 2 cloves garlic, minced
• 1 T. balsamic vinegar
• 1 t. salt
• ½ t. black peppper

Preparation:

Whisk ingredients together

Cover salmon, halibut or ham steaks with glaze, reserving some for serving.

Refrigerate for 1-6 hours.

Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

Cowboy Marinade

Serves: 1
Prep Time: 5 min.
Cook Time: 1 min.
Ingredients:
1/2 cup(s) Lea & Perrins® Worcestershire Sauce
1/4 cup(s) Heinz Apple Cider Vinegar
1/4 cup(s) olive or vegetable oil
1/2 cup(s) onion, finely chopped
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) salt
Cooking Instructions:
1. In a medium bowl, mix together all ingredients. Place your favorite meat or poultry in marinade and turn until well-coated. Cover and marinate in refrigerator for at least 30 minutes, turning occasionally.
2. Remove meat or poultry from refrigerator, reserving marinade. Grill or broil to desired doneness, basting frequently for first 5 to 10 minutes. Discard any remaining marinade.
Tip:  Beef steaks, such as ribeye, porterhouse, t-bone, top sirloin, can be marinated for up 2 hours. Venison may marinate for 2 hours or overnight, if desired.

Make-Me-Crazy Grill Marinade

1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup salsa
2 tablespoons olive oil

Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.

Lemon Marinade Recipe

This marinade is great on lamb, chicken and pork.

Ingredients:

• 2 Sunkist® lemons -grated peel and juice
• 2 Tbsp. balsamic vinegar
• ½ cup olive oil
• ¼ cup fresh, chopped thyme, rosemary or oregano*
• 1 clove garlic, pressed
• 4 tsp. * or dried herbs

Instructions: (Makes 4 servings)

• Combine all ingredients. This makes enough to coat 1 to 1-1/2 pounds of meat. Put meat and marinade in sealable plastic bag; seal and mix. Place in bag in bowl.
• Marinate the meat in the refrigerator for several hours, or overnight, if possible, turning bag over occasionally

Cranberry-Cherry Marmalade

By Judith Evans, Post-Dispatch Food editor | Posted: Tuesday, November 16, 2010 5:00 am

Enjoy this with turkey, or spoon it over brie, cream cheese or mild goat cheese and serve as an appetizer.

  

CRANBERRY-CHERRY MARMALADE

Yield: 2 cups

1 cup water

1 cup granulated sugar

2 cups fresh cranberries

1/2 cup dried cherries

2 tablespoons cider vinegar

1 tablespoon light brown sugar

2 1/2 teaspoons minced fresh ginger

1 cinnamon stick, broken in half

2 teaspoons grated orange zest (colored portion of peel)

Combine water and granulated sugar in a medium, heavy saucepan over medium-high heat. Stir until sugar is dissolved, then bring to a boil without stirring.

Add cranberries, cherries, vinegar, brown sugar, ginger and cinnamon stick. Stir to mix, then bring to a simmer, lower heat slightly, and cook until mixture is thickened, about 5 minutes. Remove from heat; stir in orange zest. Carefully, with tongs or a slotted spoon, remove and discard cinnamon stick halves.

Let mixture cool to room temperature, then cover and refrigerate. (Marmalade can be prepared 5 days ahead; bring to room temperature 15 to 20 minutes before serving. It can also be frozen; thaw in the refrigerator a day ahead.)

PER 2-TABLESPOON SERVING: 72 calories; no fat; no cholesterol; no protein; 18g carbohydrate; 16.5g sugar; 1g fiber; 1mg sodium; 3mg calcium; 17mg potassium.

Recipe developed by Betty Rosbottom.

CHESHIRE INN HORSERADISH SAUCE

Yield: 3/4 cup

½ cup sour cream

½ teaspoon salt

2 tablespoons prepared horseradish

2 tablespoons seasoned vinegar (see note)

1. Combine all ingredients. If making in advance, cover and refrigerate.

2. Pass the sauce at the table. (It is excellent with boiled beef, corned beef and prime rib.)

Per tablespoon: 20 calories; 1.5g fat; 1g saturated fat; 5mg cholesterol; no protein; 2g carbohydrate; 1g sugar; no fiber; 170mg sodium; 10mg calcium.

Note: To make seasoned vinegar, combine 2 cups cider vinegar, 1 ½ cups granulated sugar, 2 ½ tablespoons salt and 2 teaspoons ground black pepper. Stir until sugar and salt are completely dissolved. Keeps indefinitely; stir before using. Yield: 3 cups.

TEX MEX CRANBERRY SALSA

INGREDIENTS:
1 cup water
1 cup sugar
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
2 tablespoons chopped canned jalapeno peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion, white and green parts, sliced
1 teaspoon lime juice

DIRECTIONS:

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.

Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. Makes about 2 1/2 cups.

Per Serving: (2 TABLESPOONS): Calories 47(2%DV), Sodium 13mg(1%DV), Pot. 17mg(<1%DV), Total Carb. 12grams(4%DV), Dietary Fiber 1gram(3%DV), Sugars 10grams, Vit. A 21 IU(<1%DV), Vit. C 2mg(4%DV), Calcium 1mg(<1%DV), Dietary Exchange: Fruit 1