Monthly Archives: June 2015

Mmmm, All On the Grill

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Summer’s here. Easy dinner, all on the grill!

For the juciest grilled chicken:
Split down breast with a sharp knife. Spread until you feel the backbone give way. Place on medium flame for electric grill, or medium coals. Singe on both sides then turn on low flame or set to sides of charcoal grill until flame coals die down a bit. Cook until chicken reaches 165 on meat thermometer(bubbe’s recommendation is to always use one, it the safest way to cook chicken until just done.) Then apply a thin layer of your favorite bar-b-que sauce. Turn and repeat. Grill on high for 2 minutes, turn and repeat 2 more times.

Grill corn: remove outer layer of husk and tufts of silk. When chicken is half done put corn on outer edges of grill and turn every 10 minutes.

Bread: Sift 3 cups of flour
2 teaspoons of baking powder
1 teaspoon salt
into a bowl,
in a 1 cup measuring cup combine
1 tablespoon sugar
1 teaspoon yeast
3/4 cup of water just hot enough to be uncomfortable to inner wrist
wait until yeast froths up, then mix with hand into flour mixture, add either more flour or water until dough no longer sticks to fingers when kneading, knead for a few minutes.
A few minutes after you put corn on the grill, roll dough into balls and spread until about a half inch thick, cook turning on each side until golden brown about 10 minutes.

Roasted Vegetables: Any mixture of sweet potato, sweet onion, summer squash, zuchini eggplant, red pepper, potato
cut into a half inch cubes, about 1 cup of mixture for each serving, coat with oil and sprinkle with salt. When bread is done put vegetables into a grilling pan, a cast iron skillet or a roasting pan onto the grill. Stir frequently until vegetables are cooked through and slightly browned.

No pots and pans to clean, dinner all on the grill!

For the juciest grilled chicken:
Split down breast with a sharp knife. Spread until you feel the backbone give way. Place on medium flame for electric grill, or medium coals. Singe on both sides then turn on low flame or set to sides of charcoal grill until flame coals die down a bit. Cook until chicken reaches 165 on meat thermometer(bubbe’s recommendation is to always use one, it the safest way to cook chicken until just done.) Then apply a thin layer of your favorite bar-b-que sauce. Turn and repeat. Grill on high for 2 minutes, turn and repeat 2 more times.

Grill corn: remove outer layer of husk and tufts of silk. When chicken is half done put corn on outer edges of grill and turn every 10 minutes.

Bread: Sift 3 cups of flour
2 teaspoons of baking powder
1 teaspoon salt
into a bowl,
in a 1 cup measuring cup combine
1 tablespoon sugar
1 teaspoon yeast
3/4 cup of water just hot enough to be uncomfortable to inner wrist
wait until yeast froths up, then mix with hand into flour mixture, add either more flour or water until dough no longer sticks to fingers when kneading, knead for a few minutes.
A few minutes after you put corn on the grill, roll dough into balls and spread until about a half inch thick, cook turning on each side until golden brown about 10 minutes.

Roasted Vegetables: Any mixture of sweet potato, sweet onion, summer squash, zuchini eggplant, red pepper, potato
cut into a half inch cubes, about 1 cup of mixture for each serving, coat with oil and sprinkle with salt. When bread is done put vegetables into a grilling pan, a cast iron skillet or a roasting pan onto the grill. Stir frequently until vegetables are cooked through and slightly browned.

No pots and pans to clean, dinner all on the grill!