Home' Trinidad and Tobago Guardian : June 22nd 2014 Contents |FOOD|
BESIDES BEING ONE of the
healthier ways to cook meats, fish,
vegetables and fruit (such as
pineapple), grilling is also a fun
way to prepare food.
There's nothing like prepping and
seasoning to get the best flavours
possible and most grilling enthusi-
asts like to go old school with coals,
while more modern grills do the job
using either gas or electricity. Using
the coal method has its advantages,
in that you can add different types
of wood -- dry or wet -- to enhance
that smoky flavour in your meats.
Plus, by shifting the coals to certain
parts of the barbecue pit, you can
arrange the items to cook at differ-
ent temperatures using high or low
heat. Gas grills apply the same prin-
ciple, and using the controls, you can
also place foods that cook quickly to
take advantage of the higher flame,
and slow cook your larger cuts to re-
tain juiciness. It's even possible to
use a frying pan on the grill as well.
This week, I've sourced a few deli-
cious grilled dishes that you can
cook on your gas grill, electric grill,
coal pot or barbecue pit, and they're
sure to make your mouth water. So,
fire up that grill and have some fun!
1½ pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
¼ cup vegetable oil
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and
vegetable oil until sugar is dissolved. Place fish in a large re-sealable
plastic bag with the soy sauce mixture, seal, and turn to coat. Re-
frigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and dis-
card marinade. Cook salmon for 6 to 8 minutes per side, or until
the fish flakes easily with a fork.
1 1/2 lbs boneless skinless chicken breasts,
diced into 1 1/2 inch pieces
2 small green bell peppers (or 1 1/2 large), diced
into 1 1/2 inch pieces
2 small red bell peppers (or 1 1/2 large), diced
into 1 1/2 inch pieces
1 large yellow onion, diced into 1 1/2 inch
3 heaping cups fresh pineapple, diced into 1 1/2
inch chunks (and about 1/2 - 3/4 inch thick)
1. In a mixing bowl, whisk together the first nine ingredi-
ents of marinade. Reserve 1 cup of sauce mixture in a
bowl in the refrigerator and pour remaining sauce over
diced chicken in a large Ziploc bag. Seal bag and place
bag in a bowl (to prevent leaks) in refrigerator and
allow chicken to marinate 4 hours .
2. To prepare glaze, pour reserved 1 cup sauce into a small
saucepan. In a small bowl, whisk together 1 tablespoon
cold water and cornstarch, then pour cornstarch mix-
ture into saucepan and stir. Bring sauce just to a boil
over medium high heat, stirring frequently.
3. Once mixture reaches a boil, reduce heat and allow to
gently boil 1 minute, stirring constantly. Remove from
heat and cool slightly.
4. To prepare kababs, using either metal skewers or
water soaked wood skewers, thread a piece of mari-
nated chicken (discard marinade), followed by an onion
wedge, a chunk of red pepper, a chunk of green pepper
and a chunk of pineapple, then repeat pattern twice
and finish with an additional piece of chicken (Fit 4
pieces of chicken on the kebab and 3 of everything
5. Grill kebabs over medium heat, 12 --16 minutes, rotat-
ing once halfway through grilling, until chicken has fully
6. Remove from grill and brush kebabs with teriyaki
sauce, serve warm with cooked white or brown rice if
desired (alternately you can brush kebabs with teriyaki
sauce during the last few minutes of grilling).
Ingredients for marinade/glaze
3/4 cup low sodium soy sauce
1/4 cup plus 2 tablespoons apple cider vinegar
1/3 cup packed light-brown sugar
1/4 cup honey
3 tablespoons orange marmalade
1 teaspoon molasses
1 tablespoon finely grated fresh ginger
2 cloves garlic, finely minced
1/2 teaspoon freshly ground black pepper
1 tablespoon cold water
2 1/2 teaspoons cornstarch
2 pounds ground beef
1 egg, beaten
¾ cup dry breadcrumbs
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 cloves garlic, grated
1 tablespoon chives, chopped finely
1 teaspoon dried parsley
1. Preheat grill for high heat.
2. In a large bowl, mix the ground beef, egg, bread crumbs,
Worcestershire sauce, cayenne pepper, chives, garlic and
dried parsley, using your hands.
3. Form the mixture into 8 hamburger patties.
4. Lightly oil the grill grate. Grill patties 5 to 6 minutes per
side, or until well done.
5. Place on buns and serve with fresh lettuce, pickles, sliced
tomatoes, sliced onions, ketchup, mustard, garlic sauce
and pepper sauce.
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