Thu Apr 30, 2020
If you're a regular follower of this blog you may have noticed that about 90% of the recipes I share out are cooked within five to six Meatwaves throughout the year. I do this purposefully for a couple reasons: I find it easier to cook in large portions and it also gives me an audience for feedback on each dish, allowing me to know what's working and what's not, which leads to the best final recipes for sharing. In recent years, grilling for just me and wife has become more sporadic, but the last month and half of a stay-at-home order has changed that dramatically. I'm now grilling way more often, focusing on recipes that can be made for two with little food waste, but can also be easily scalable up for the usual recipe portions. These mustard-marinated chicken sandwiches fall into this category since they gave me the opportunity to use up some ingredients I already had on hand and were a perfect thing to make to serve a couple.
The marinade was partially devised based on what I had on hand in the fridge. I thought of what things would taste really good together on chicken and landed on a Dijon heavy sauce whose pungency was contrasted by dark brown sugar, given acidity from lemon juice, a sharp bite from garlic, and thyme for a background herbal component.
The chicken breasts I had in the freezer were on the larger size, so I opted to use only one for two sandwiches, but split the breast in half horizontally first. This had the benefit of creating a chicken breast piece that was also a fairly even thickness, which is a big help in cooking it evenly and avoiding drying it out.
This somewhat thin chicken breasts didn't need all that much time to marinate—I figured a couple hours would be more than enough. The sauce wasn't so heavily acidic though that an overnight stint wouldn't work, so if you're all about prepping ahead of time, you could go ahead and get this step of the recipe done the day before.
I had made a batch of caramelized onions for mushroom Swiss burgers the week before and only used half of them in that application. So I was thinking of a way to use up those deeply browned onions and on these sandwiches they seemed like they would add a nice touch of sweetness to counteract the sharpness of the mustard.
Using the sugary onions made me feel confident that another hit of mustard would be the right call for the sauce. I went in double with the Dijon here, using both the whole grain and smooth varieties, which I mixed with some mayo, lemon juice, and Worcestershire, which gave the sauce a nice savoriness too.
Also on the list of things I needed to use up was bacon—I had bought a mega pack and figured I'd find many things to use bacon in over a couple weeks period. If you haven't tried grilling bacon yet, it may end up being a life changing revelation. It's so easy to cook a large quantity and you don't have to deal with the mess or smell that can be negatives of stovetop cooking. On the grill, you just need to cook it over indirect heat, covered, and with a hot fire it'll be well browned and extra crisp within ten minutes or so.
After I finished the bacon and had it draining on a paper towel-lined plate, I placed the marinated chicken breasts over the hot side of the two-zone fire I had going. I'm not a big fan of chicken breasts on the grill because they can overcook so quickly, so I kept a very watchful eye on these, flipping them occasionally, and moving them to the cool side of the grill when then were about ten degrees shy of my desired final internal temperature of around 155°F.
Once over indirect heat, I topped the breasts with Swiss cheese—also leftover from those mushroom Swiss burgers—and caramelized onions and then covered. I let the chicken continue to cook until the cheese was completely melted, and during that time, the meat also reached its intended final temperature.
Then, just before serving, I quickly toasted the buns, which I had chosen a pretzel variety to pair with all the mustardy flavors going on. Once they were warmed, I assembled the sandwiches with the topped chicken, bacon slices, and some lettuce, which I had leftover from making nam khao (Laotian crispy rice salad) lettuce wraps the night before.
These sandwiches really left me thinking that maybe I need to readjust my cooking habits a bit. I'm usually an advance planner and have a very clear idea for everything I'm going to cook, but I really cobbled these together due to current needs of making small meals that use up ingredients I have on hand, but the sandwiches tasted as fully realized as anything else I make. The mustard marinade did the chicken a lot of justice, giving it a sharp and lightly sweet flavor that worked well with the natural flavor of the meat. Swiss was the right mellow paring for the chicken, bacon brought that irresistible salty crunch, and the caramelized onion the hit of sweetness to make it really feel complete. Under normal circumstances, these sandwiches may have never come to my mind, so I do think a return to more routine, everyday grilling is called for in my future to see what other delicious things my brain can come up with.
Mustard-marinated Chicken Sandwiches The sharpness of mustard-marinated chicken is contrasted by creamy Swiss cheese and sweet caramelized onions, then given the irresistible salty crunch of bacon in these full-flavored sandwiches.
Prep Time: 1 Hour Inactive Time: 2 Hours Cook Time: 20 Minutes Total Time: 3 Hours 20 Minutes Yield: 4 servings Ingredients For the Chicken 1/4 cup extra-virgin olive oil 2 tablespoons Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 tablespoon dark brown sugar 2 teaspoons finely minced fresh garlic (about 2 medium cloves) 1 teaspoon finely minced fresh thyme Kosher salt Freshly ground black pepper 2 large chicken breasts, split in half horizontally For the Onions 1 tablespoon butter 1 large yellow onion, thinly sliced For the Sauce 1/4 cup mayonnaise 1 tablespoon whole grain Dijon mustard 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon freshly squeezed lemon juice 8 strips bacon 4 slices Swiss cheese 4 pretzel sub rolls, split in half lengthwise Green leaf lettuce, washed and dried Procedure To make the chicken: In a small bowl, whisk together olive oil, mustard, lemon juice, brown sugar, garlic, and thyme. Season with salt and pepper to taste. Place chicken breasts in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator for at least two hours to overnight. To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes morel. Season onions to taste with salt. Transfer to a bowl and set aside. To make the sauce: In a small bowl, whisk together mayonnaise, whole grain Dijon mustard, Dijon mustard, Worcestershire sauce, and lemon juice. Set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate. Place a foil pan between the two piles of coals. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean grilling grate. Lay bacon slices on grilling grate above foil pan. Cover grill and cook until bacon begins to shrink in size and develop pools of fat, about 5 minutes. Flip bacon slices over, cover, and continue to cook until bacon is deeply browned and crisp, 5-8 minutes more. Transfer bacon to a paper towel lined plate. Place chicken breasts directly over the coals and cook, flipping occasionally, until center of meat registers between 145-150°F on an instant read thermometer. Move breasts to cool area of grill, top with cheese slices and caramelized onions, cover, and continue to cook until cheese is melted and chicken registers between 155-160°F on an instant read thermometer. Transfer chicken to a plate Place rolls, cut side down, directly over the coals until toasted, about 1 minute. Transfer buns to a serving platter, spread each cut side with sauce, and top each with a chicken breast, bacon slices, and lettuce. Serve immediately.
barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Recipes,Sandwiches,Chicken
By: Joshua Bousel
Title: Mustard-marinated Chicken Sandwiches
Sourced From: meatwave.com/blog/grilled-mustard-marinated-chicken-sandwiches-with-caramelized-onions-bacon-and-swiss-cheese-recipe
Published Date: 04/30/20
Include Barbecue Shrimp Recipe
Include Barbecue Shrimp Recipe
Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.
How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.
Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.
Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced
Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.
No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.
Barbecue Sauce For A Perfect Barbeque
Barbecue Sauce For A Perfect Barbeque
When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.
Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.
Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.
Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.
Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.
The basics of Barbecue sauces…
Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.
Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.
Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.
Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.
Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.
However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.
There Is More Then One Way To Prepare the Perfect Swiss Steak
There Is More Then One Way To Prepare the Perfect Swiss Steak
More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.