Those Fabulous Greek-Style Ribs

I've posted about these delicious ribs before  it one of my favorite recipes for baby back pork ribs. (I don't post pictures of them each time I make them because we do have them rather frequently.)  :0)

As I explained in my previous post about these succulent rib, I got the recipe from my friend Ann of Thibeault's Table --if you click the link you can get the recipe.



The method is quite simple ~ you make a rub of salt, pepper, oregano, garlic, olive oil and lemon zest, rub it into the baby back pork ribs and allow them to rest in the refrigerator. If I have planned ahead I do this the day before I am going to grill them, but if you only have a few hours, that will do.
Shortly before grilling, squeeze lemon juice over the ribs (don't do this part very far in advance or the acid in the lemon juice will alter the texture of the rib meat.)

Another thing that I always do to any ribs I am going to prepare is to remove the tough membrane from the bone side of the ribs. This allows the rub/marinade to penetrate the meat more throughly, and the membrane is not pleasant to eat anyway.


In this image I've already removed it ---  it can be stubborn, but if you begin at one edge and  get it started it usually will peel off in one sheet. (You can use a dry kitchen cloth or paper towel to assist in getting a good grip on the membrane.)


Then just grill as directed in the recipe~ you can also bake them in a 375º to 400º(F) oven. (I like them best when grilled, but in a pinch . . .)



This time I served them with a Greek-style pasta salad; Pasta, Feta cheese, Cherry tomatoes, Kalamata olives,  orange bell pepper, roasted eggplant, cucumber, purple onion and parsley, tossed with a red wine vinegar vinaigrette. I can make a meal out of the salad alone (sometimes I add some grilled shrimp to the salad and serve it as a main course.)



I also made some Greek bread to go with the meal, very good. The kind that's usually served at the Greek Festivals I've attended. Soft, but not like 'bubble gum' bread. The sesame seeds are optional but I always make one loaf with, and one without. It's also good as sandwich bread and is marvelous toasted, too.   I'll share that recipe in the next few days.



The rub/marinade is also really good on prawns, fish and chicken, you only need to allow those to marinade for 20 minutes to an hour before adding the lemon juice.

Thanks for stopping by ~ Bon Appetit!
~~mari

Succulent Grilled Garlic-Chili-Vinegar Chicken

Spring!
As usual, for this time of year in the Pacific Northwest, we've been teased with a few days of sparkling, warm, clear weather interspersed among the chilly, damp ones.
Grilling always seems more enticing when the weather turns warm, and we were gifted with one perfectly warm day recently. 

The grill was begging to be fired up, and there was a chicken in the fridge.  But there was no time for a leisurely marinade so I knew the basting ingredients would have to be assertive in order to give that chicken inviting flavor.
This baste works to add delicious flavor to the grilled food in a fraction of the time.
Just salt and pepper the chicken halves or pieces generously on all sides.
Mix the basting sauce in a small non-reactive container:
Apple cider vinegar Crushed fresh garlic (I like lots) Add as much or as little as you like of the following:  Sriracha Hot Chili Sauce  or Sambal Oelek Chili Paste A splash or two of vegetable oil  A couple of dashes of salt
It's one of my favorite simple basting sauces for the grill (good on shrimp and beef as well.) You can use chicken pieces instead of halves as I did.
The key to juicy succulent chicken from the grill is to cook it over indirect heat*, slowly, while turning and basting throughout the cooking time.
Place the chicken over indirect heat, brush it frequently with basting sauce, while turning chicken over several times while it cooks.  Continue cooking until the skin of the chicken is beautifully browned and meat reads about 160-165 degrees (F) at the thickest part using an instant read thermometer.
This method is so simple, but the results are stellar providing you cook the chicken rather slowly over indirect heat, baste and turn frequently, and keep an eye on the grill to avoid  flame flare ups.

*Indirect grilling directions from BBQ/Grill expert Steven Raichlen:
Click HERE.


If you give this method a try, I hope you love it too!
Come join us at Rattlebridge Farm for Foodie Friday by clicking this link.

Happy weekend everyone.   Blessings ~ m. xo

Grilled Buffalo Chicken Wings

Though they can't truly be considered low fat, this version of  Buffalo-style Chicken Wings contain substantially less fat  than traditionally prepared Buffalo Chicken Wings because  they are grilled, not deep fried, and finished  with a 0 fat sauce, rather than butter & hot sauce.

I actually prefer them over the traditional wings because  they are more flavorful due to an unlikely marinade ~



Amazing but true.

Bottled Italian Salad Dressing and Soy Sauce ~ 
I very seldom buy/use bottled dressings and was  skeptical about this combination until I tried it. 
Winner!
Just measure equal parts soy sauce to Italian dressing: Whisk together 1/2 cup of each for 3 pounds of wing sections ~ increase or decrease the amount according to the number of wings you're making.

Really easy to put together ~ 
Toss the wing sections in a large resealable plastic bag  along with the marinade then place in the refrigerator overnight,  flipping the bag once or twice to distribute the marinade evenly. 
When it's time to grill, remove the bag of wings from the  refrigerator and allow them to lose some of their "chill",  for about 15 minutes at room temperature.

Grill, using the indirect method, basting once at the first  turn of the wings (the discard remaining marinade.)  Turn every now and then until nicely browned and  cooked through; about 20 to 40 minutes depending  upon the size of the wings, and the temperature  of your grill.



When done to your liking place in a large bowl, pour  a generous amount of wing sauce over, and give them a  good toss to coat each one, then serve them up. You can do the blue cheese dip & celery sticks if you like ~  I just serve them on their own.
Delicious!

Best when freshly made, but you can refrigerate the  cooked and coated wings, covered.  To reheat, preheat oven to 275º (F), lay them out in a  single layer on a parchment-lined, shallow rimmed  baking sheet for about 10 to 12 minutes until hot.




Another calorie saving tip ~ I use Frank's Hot Wing Sauce® ~  that way you can skip the butter in the traditional-style  hot wing sauce. It's very good, and not too spicy,  just the way I like it.  To me it tastes identical to the traditional sauce. For those who prefer spicier, just pass the Tabasco® or other hot sauce. :)




I saved this recipe quite some time ago,  sorry I cannot recall the source but it may have been  from allrecipes.com ? 
 If you know, let me know and I'll  happily edit to give credit  where credit is due.


Have a wonderful weekend everyone! xo ~ Mari


Disclosure: I have not been compensated in any way by  the Frank's Hot Sauce® people, nor the Tabasco® folks.

Chinese Style Barbequed Pork ~Char Siu

If you like Chinese-style Barbeque Pork (Char Siu),

I believe you'll like this recipe.

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Sometimes I make Char Siu from small pork riblets, or pieces of pork shoulder, it's also delicious as a marinade for pork chops. I used pork loin chops this time.

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.Marinade for Chinese-style Barbeque Pork

Char Siu

.2 Tablespoons hoisin sauce

4 Tablespoons ordinary tomato catsup

4 Tablespoons sugar

1 Tablespoon dark soy sauce

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Mix marinade ingredients. Place meat in a non-reactive container, or resealable plastic bag. Add enough marinade to cover generously. (If there is any marinade left -- which has not had contact with the pork-- it will keep, covered and refrigerated for a very long time, ready for the next time you make this, or freeze marinade indefinitely.)

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Allow meat to marinate at least 4 hours, or overnight.

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Preheat oven to 375-degrees (F), oven rack positioned in center.

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Line a shallow baking pan with aluminum foil, and place a roasting rack within the pan. Place the marinated meat on the rack and roast, turning once until done. (If marinade begins to brown too quickly, reduce oven to 350-degrees and continue baking until done.)

Just a note, I usually bake mine at 350-degrees the entire time.

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Plain steamed rice and vegetables are the perfect side dishes for this highly flavored meat.

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I hope you enjoy it.

Celeste's Grilled Chicken Marinade

My friend Celeste gave me this recipe, so that's what I named it! It's very good, and everyone I've served it to has raved about it. It's one of the dishes I make when I know I'll be serving picky eaters. If you've cooked with mustard before, you know it mellows out and becomes barely detectable, it also enhances the texture of the meat.

If you give it a try, I hope you like it!

The marinade ingredients:

Celeste's Grilled Chicken Marinade

1/4 cup cider vinegar
2 Tablespoons whole grain mustard
2 Tablespoons Dijon mustard
4 cloves garlic, peeled and minced
1 lime, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
1/3 cup olive oil
Freshly ground pepper to taste
Boneless, skinless chicken breast halves

In a large resealable plastic food bag or non-reactive container, thoroughly mix all ingredients except salt.

Whisk in olive oil and pepper. Place chicken in the mixture.

Cover, and marinate chicken in the refrigerator 8 hours or overnight.

When you're ready to grill: Prepare outdoor grill, lightly oil grate. Grill chicken until it looks nicely caramelized, and internal temperature is 160 degrees (F) when read with an instant read thermometer.

Place remaining marinade into pan and boil several minutes, it is then safe to serve with the grilled chicken. I serve it in a small pitcher so each diner can add their own.

This time I served it with fresh corn, (cut from the cob and diced red bell pepper, quickly sauteed in a little olive oil and a sprinkle of sea salt and freshly ground pepper), and my Simply Grilled Zucchini.

Tomato-Basil Dressing & Marinade

Mom's Tangy Tomato-Basil Dressing and Marinade

My mother would make this deliciously tangy dressing frequently. I thought the recipe was lost forever, but a few years ago I was overjoyed to find it in one of her treasured old metal recipe boxes which she left to me.

I'm not certain where she first found this one as she was an avid recipe collector, trading recipes with friends and family, I suspect it may just as well been clipped from a magazine years ago.

If you don't mind a sweet dressing, I think you'll like this one, it's vaguely reminescent of a Catalina-style dressing. Delicious on lettuce or spinach salads, and makes a top-notch marinade for grilled chicken, fish or shrimp. I also like to serve it as a dip with raw vegetables.

Mom's Tomato Basil Dressing and Marinade

Ingredients:

1 cup vegetable oil (I use canola)

1/2 cup chili sauce (the mild kind, from the bottle) You can also use the bottled tomato based seafood cocktail sauce from the bottle, in a pinch.

1/2 cup tomato ketchup

1/2 cup sugar

1/2 cup vinegar; either apple cider vinegar or white vinegar.

1 teaspoon salt

Several grinds of freshly ground black pepper

1 clove garlic, peeled

1 large fresh tomato, skin removed

2 teaspoons dried basil

If you like a thin dressing add up to 1 cup of cold water. I prefer a thick dressing, so I add very little water; sometimes only 2 Tablespoons or so, depending upon how juicy the tomato happens to be.

Place all ingredients in the blender container and process until perfectly smooth and well combined. You can use it right away, but the flavors will bloom if you refrigerate overnight. Store tightly covered in the refrigerator, it will keep about 2 weeks.

*You could substitute fresh basil leaves (increasing the amount) if you are using the dressing/marinade right away, otherwise dried basil works best in this recipe.