Archive for the 'one dish' Category

Grilled Steak & Asparagus Bibimbap

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Apparently, the world is divided into two types of eaters: those who want to segregate everything on their dinner plates, and those who like everything mixed together in a big jumble, like pad Thai or a rice bowl topped with all manner of meat, eggs and veggies. That’s me.

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The grill continues to rule our world. I’m amazed how much I don’t miss my oven. (This will change in the fall, I know. Absence makes the heart grow fonder.)

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Thinly sliced, intensely marinated steak cooks almost instantly on the grill while you do any number of veggies alongside – sliced zucchini, peppers, eggplant, asparagus – anything goes. Totally different from the usual barbecue fare, but perfect for eating outdoors – a pair of chopsticks is all you’ll need.

Steak & Asparagus Bibimbap

1 lb. steak, very thinly sliced, or leftover roast beef or short ribs
1/4 cup soy sauce
2 Tbsp. sugar
2 Tbsp. sesame oil, divided
2 Tbsp. rice vinegar or lime juice
2 green onions, finely chopped
1-2 garlic cloves, crushed
1 tsp. grated fresh ginger
a handful of asparagus, ends snapped off
a handful of cherry tomatoes
1 red, yellow or orange pepper, thickly sliced
canola oil, for cooking
4 eggs (optional)
freshly cooked rice
Sriracha, for serving

In a medium bowl or heavy zip-lock bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple hours, or freeze the meat in the mixture for later dinners.

Preheat your grill to medium high and toss the veggies with a drizzle of oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person.

Divide steamed rice between shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha. Serves 4.

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July 31 2014 | beef and one dish | 4 Comments »

Jambalaya on the Grill

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I do all my cooking – and dishes – outside now. It’s kind of like camping, with real beds.

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The grill is my new BFF. Really, it’s amazing what you can do on it. I’m wondering if I even need a stove. I’m getting so used to cooking in my back yard that I might not want to go back into my kitchen even if it does miraculously get finished. This morning I made jambalaya on it.

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I came across this recipe called “camping jambalaya” – I don’t know what kind of crazy camping cooks are out there, but I’m not this ambitious when I’m cooking over a campfire and sleeping in a tent. To me, camping is an excuse to eat hot dogs and Cheezies. I’m pretty sure you won’t find me mincing garlic at a campsite any time soon. However. You can grill the meat bits (sausage, chicken and shrimp) on the barbecue, and the rest of the bits in your cast iron skillet on the barbecue, then simmer the lot together with rice and tomatoes and stock and turn out a pretty decent meal without heating up the house, or while you have a gaping chasm where your kitchen used to be.

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(This is noticeably lacking chicken – only because when I went to get the thighs from the freezer, the frostbitten bag wasn’t actually chicken thighs. I need to learn to label my freezer packages. The jambalaya was still delicious.)

Jambalaya on the Grill

Adapted from Brad’s Campsite Jambalaya in Bon Appétit.

canola or olive oil, for cooking
1 lb skinless, boneless chicken thighs
1 lb. garlic or farmers’ sausage
salt and freshly ground pepper
1 onion, chopped
1 red bell pepper, chopped
2-3 celery stalks, chopped
4 garlic cloves, finely chopped
2 Tbsp. tomato paste
1 pint cherry tomatoes, some halved, some whole (or a couple of diced tomatoes)
1 cup long-grain white rice
2 tsp. each garlic powder, oregano and paprika
a few sprigs of thyme
2 bay leaves
salt and freshly ground black pepper
2 1/2 cups low-sodium chicken broth
1/2 lb raw shrimp, peeled and deveined
a handful of chopped flat-leaf parsley or cilantro

Preheat the grill to medium-high and set a large, heavy cast iron skillet directly on grate. Place the chicken thighs and sausage on the grill alongside it and cook, turning, until charred and cooked through. Remove to a wood cutting board and when it’s cool enough to handle, cut into bite-sized pieces.

Meanwhile, add a drizzle of oil to the skillet, and when it’s hot add the onion, bell pepper, celery, and garlic. Cook, stirring often, for 4-5 minutes or until softened. Add the tomato paste and cook for another minute, then stir in the tomatoes, scraping up browned bits. Mix in the rice, spices, thyme and bay leaves. Add the stock; season with salt and pepper and bring to a simmer. Move the pan to a cooler spot (or reduce the heat), cover with foil, and simmer until almost all the liquid is absorbed, 20–30 minutes.

Season shrimp with salt and pepper; quickly cook on the hot grill, then mix into the rice along with the chicken and sausage. Toss to combine and top with parsley.

Serves 6.

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July 22 2014 | on the grill and one dish | 15 Comments »

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