Tag Archives: BBQ

Chinese BBQ Pork

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  • 2 tbsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. dark soy sauce
  • 2 tbsp. rice wine
  • 2 tbsp. yellow bean paste
  • 2 tsp. sesame oil
  • 1 tsp. five-spice powder
  • 2 garlic cloves, crushed
  • 1 tsp. finely grated ginger
  • 1 kg. pork fillet
  • 1 tbsp. honey
  1. Put sugar, soy sauce, hoisin sauce, rice wine, bean paste, sesame oil, five-spice powder, garlic, ginger and pepper in a bowl; mix them together
  2. Add pork to bowl; cover and refrigerate for at least 2 hours, or overnight
  3. Drain marinade into a pot, add honey, simmer
  4. Cook pork, basting with marinade

Chinese Style BBQ Spare Ribs

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  • 1/4 cup hoisin sauce
  • 1/3 cup oyster sauce
  • 2 tbsp. rice wine
  • 1/2 cup soy sauce
  • 6 garlic cloves, crushed
  • 3 tsp. finely grated ginger
  • 4 lbs. American-style pork ribs
  • 2 tbsp. honey
  1. Mix hoisin, oyster, rice wine, soy sauce, garlic and ginger in a bowl; add the ribs and turn them to coat all sides.
  2. Cover the bowl and refrigerate for at least four hours
  3. Remove ribs from marinade; put marinade in a small pot on stove, adding the honey; simmer over low heat for 5 minutes or until it comes slightly syrupy
  4. Cook ribs on BBQ for 10 minutes, then turn over and do another 5 minutes.
  5. Continue cooking, basting and turning frequently for 30 minutes
  6. Let them rest for 10 minutes before serving

Gyro Chicken Salad

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  • 1 tablespoon olive oil
  • Zest and juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon hot smoked paprika, plus more to taste
  • 1 1/2 teaspoons dried oregano, crumbled
  • Freshly ground black pepper
  • 10 boneless, skinless chicken thighs (about 3 pounds)

 

  • 2 cups (554 grams) plain, unsweetened Greek yogurt
  • 1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh dill
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

  • 1 head romaine lettuce, chopped
  • 1 red onion, thinly sliced
  • About 1 pound small-medium tomatoes, chopped
  • 1 hothouse, English or seedless cucumber, chopped
  • 4 large pitas (intending 1/2 per person) or more as needed

 

 

 

Miso Flank Steak

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  • 1 tbsp. miso
  • 1 bsp. mirin
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • shichimi tōgarashi (or other type of ground chili pepper, with or without added spices), to taste
  • A small section of fresh turmeric or ginger, peeled and finely grated
  • 2 slices flank steak
  1. In a medium bowl, whisk together the miso, mirin, soy sauce, oil, tōgarashi, and turmeric to form a paste. Add the meat, stir and flip to coat well on all sides. Cover and leave to marinate at room temperature for 20 to 30 minutes, stirring once or twice during that time. (You could prepare this in advance and marinate the meat for a few hours; keep the bowl in the fridge then and take it out 20 minutes before cooking.)
  2. Place a lightly greased skillet or grill pan over high heat. When it is very hot, add the steaks to the pan and cook for 1 1/2 to 2 minutes without disturbing. Flip the meat, brush it with what’s left of the marinade (see note), and cook for 1 1/2 to 2 minutes on the other side. (Depending on the thickness of the steaks and the hotness of your stove, this will produce rare to medium-rare meat; adjust the cooking time to the desired doneness).
  3. Transfer the steaks to a plate or cutting board, cover with foil to keep warm, and let rest for 2 to 3 minutes before serving.

Garlic-Mustard Glaze

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1/4 cup whole grain mustard
2 tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbs. chopped rosemary
2 tsp. Spanish paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

Maple-Glazed Salmon

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  • 1/4 cup maple syrup
  • 4 tsp grainy mustard
  • 4 tsp soy sauce
  • 2 lb salmon fillet

In small bowl, combine maple syrup, mustard and soy sauce. Arrange salmon on foil- or parchment paper-lined rimmed baking sheet; spoon glaze over fish.

Spicy Ribs

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  • 1 cup Brown Sugar
  • 1 can Dr. Pepper
  • 1 can (5 Ounces) Chipotle Peppers Packed In Adobo
  • 1/3 cup Brown Mustard
  • 1 Tablespoon White Vinegar
  • 3 cloves Garlic, Minced
  • 2 packages Pork Baby Back Ribs

Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later.

Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate.

When you’re ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks.

Remove the ribs when they’re fork tender (keep cooking until they are). Slice and serve!

Flank Steak

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1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes

1 flank steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours.

Sosaties (MOM)

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grate 3 onions
1 tbsp. of curry powder
2 cloves crushed garlic
little salt, lemon juice
2 tsp. apricot jam

Mix very smoothly until it is a little runny, then add to the onion mixture.  Marinade pork chops overnight.