Tag Archives: cooking

New Summertime Grilling

Pineapple

By Joseph Yacino

It is that time of the year across the country.  Here in South Florida, we have the honor of being able to grill outside almost year round.  To many, the summer time months are synonymous with grilling and cookouts.  Hot dogs, hamburgers, sausages, steak and chicken sizzling away on the grill with the guys gathered around the coals with a cold drink in hand all “knowing the best way it should be done.”  For me I think of clams, lobsters, mussels.  No matter what it means to you, it usually invokes memories of good times past and thoughts of those to come.

I’ve decided to shy away from the usual recipes and give what I hope will become some new favorites.  All are quick and easy.  Most important is they are tasty!

Fire up the grill, whether it is gas, electric, brisket or natural charcoal (my choice) and let’s get ready for some good times.

Fish:

Haddock Fillets (sub tilapia, red snapper, ling fish)

 

 

 

Serves 4

4 fish fillets
1 tsp/5ml fresh ginger, minced
2 cloves garlic, minced
2 tbsp/30ml parsley, chopped
2 tbsp/30ml canola oil
juice of 1 ½ lemons (about 1 tbsp/15ml)

Mix all ingredients  except the fish together in a pan large enough to hold the fish side by side.  Marinate the fish for 10-15 minutes, turning once. Line the grill bars with lightly oiled foil, over medium high heat.  Place the fish on the grill cooking for 3-4 minutes per side.


Chicken Wings

 

 

Serves 4

½ cup/125ml soy sauce
2 tbsp/30ml brown sugar
1 tsp/5ml fresh ginger, minced
1 clove garlic, minced
2 tbsp/30ml rice wine vinegar
24 chicken wings or drummets
sesame seed to sprinkle

Mix marinade ingredients together.  Toss wings in marinade and keep covered in the refrigerator for 15 minute up to half hour. Place wings in the microwave for 10 minutes.  Brush grill grates or foil lined grill with oil.  Grill chicken for 7-10 minutes per side brushing with marinade until brown and chicken is cooked.  Sprinkle with sesame seeds.


Lamb Skewers        

 

 

Serves 4

1 lb/450g lamb, cut int0 bite sized chunks
juice of one lemon
2 garlic cloves, minced
salt and pepper to taste
1 tbsp/15ml olive oil
wooden skewers, soaked in water

In a large bowl, toss all ingredients together and let marinate for 10-15 minutes.  Thread onto the skewer.  Heat grill to medium to medium high heat.  Oil the grates.  Place the skewers on the grates and cook turning every 3-4 minutes until all sides are cooked. Serve with tzaziki or your favorite sauce.



Sweet and Spicy Pineapple rings  

 

 

Serves 4

1 ripe pineapple, cored and cut into rings*
1 tsp/5ml red pepper flakes
1 tbsp/15ml honey
1 tbsp/15ml canola oil
¼ tsp/1ml sea salt

Place pineapple on medium hot oiled grill.  Cook for 1 minute each side.  Turn over and brush with sauce.  Cook for 2 minutes, flip and repeat.

Pairing Beer with Food

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By Joseph Yacino

It seems that more and more restaurants are either adding micro brews or expanding the “beer lists” to include pretty exotic beverages.  Usually when you think of pairing a beverage with food you think of wine.  Spicy wines are often served with spicy foods, sweet wines with sweets. Sometimes you want a bit of a contrast to bring out the certain characteristics of both the food and the wine such as a good rose with subtle fruit or a Gewurztraminer that is slightly sweet to tame the flames.

The same can be said about pairing beer and food, heavy food/heavy beer, light food/light (not “lite”) beer.  Use the same rules as with wine, but as I always say rules are meant to be broken.

Beer may actually be more food-friendly than wine is. There is certainly more room for flavor variety. Winemakers, after all, have one ingredient to play with: grapes. Two, if you count wood barrel–aging. Beer makers can experiment with barley (which adds sweetness), hops (which provide bitterness), yeast (which lend that characteristic “bready” flavor), as well as spices, nuts, chocolate, fruits, and vegetables

If you are new to beer pairing it is a start with the rules and then venture out on your own from there. If you are using beer in a recipe, serve the same beer with the meal.  Remember that you want to be able to drink the beer you are cooking with.  If you would not be caught dead drinking it DO NOT cook with it.  The flavors only intensify.

Here are some of the basics to get you started on you tasting and pairing journey.  Lager is like white wine and ale is like red.  Ales tend to be more fruity, more “robust” and lagers are brewed to be crisp and light.

  • Fried foods go well with Pilsner, Pale Ale, IPA and Amber.
  • Cream soups go well with Pilsners
  • Hearty soups or stew have a Brown Ale or Porter
  • Chicken or Vegetable soups are best with an Amber
  • Burgers Brown Ale, Amber Ale
  • Steak pour a glass of Porter or Brown Ale
  • Chicken/Fried a Porter, Pale Ale or Marzen
  • Chicken with dark gravy needs Nut Brown Ale or Porter
  • Turkey loves Bock Beer
  • Pork Roast break out the German Wheat
  • Pork Tenderloin goes well with Stout
  • Seafood pairs well with Pilsner, Stout, Wheat Beer, IPA, Pale Ales,  and Stout for Lobster
  • Chocolate desserts go withOatmeal Stout, Raspberry Stout and Chocolate Stout
  • Fruits pair well with Pilsners
  • Cheese Platters/Cakes Porter or Chocolate Stout, Raspberry Stout

Serving beer at the correct temperature is important.  Beer can taste syrupy if it’s too warm. It’s best served between 40°F and 50°F.  Finally, timing really is everything.  If you’re pairing a whole meal with different beers, course by course, dish by dish, make sure to start with a light beer and work your way toward darker beers.