Chimichurri Steak Supreme.
Ingredients:
- 2 pounds hanger steak
- Salt
- Pepper
- (for the sauce)
- Bunch of fresh cilantro
- Bunch fresh mint
- 3 garlic cloves, peeled
- 3 tablespoons red wine vinegar
- 1 tablespoon ground cumin
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- ¾ cup olive oil
Directions:
- Fire up the grill and season the steak
- with the salt and pepper.
- Grill the steak until cooked to your taste, turning frequently.
- Remove and wrap in aluminum foil to rest.
- Meanwhile place the cilantro, mint, peeled garlic cloves, vinegar, cumin,
- honey, salt, red pepper, and olive oil in a blender and run until mainly smooth.
- Slice the meat into ½ inch pieces and serve topped with the sauce and a salad or vegetables of choice.
- Serves 4
Cherry Cola Spare Ribs
Ingredients:
- 7 pounds of pork spare ribs
- 4 x 12-ounce cans of cherry cola
- 2 cups cherry preserve
- 2/3 cup Dijon mustard
- 1 tablespoon prepared horseradish
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons Tabasco sauce
Directions:
- Open the cans of cola and let them stand for a few hours so they go flat.
- Pour the cola into a large saucepan and bring to a boil, allowing it to reduce until it has a volume of about 1.1/2 cups after some 45 minutes.
- Add the cherry preserve, mustard, horseradish, soy sauce, cider vinegar, and tabasco sauce.
- Stir well, reduce heat and simmer until the liquid has reduced to about 2.1/2 cups, about 30 to 35 minutes.
- Heat the oven to 325 degrees Fahrenheit.
- Season ribs with salt and pepper and wrap the ribs tightly in aluminum foil.
- Place in the oven and cook for 2 hours.
- All the ribs cool slightly while firing up the barbecue.
- Slice the ribs into individual pieces and toss in the cherry cola glaze.
- Grill the ribs, basting with extra glaze as desired, for 2 to 3 minutes per side.
- Extra glaze can be served as a dip.
- Serve with side dishes of choice
- Serves 6
Chicken and Chives
Ingredients:
- 4 boneless chicken breasts, skinned
- ½ cup salted butter
- 3 chives, minced
- 1 tablespoon minced parsley
- 1 tablespoon minced thyme leaves
- 2 lemons halved
- Zest of 1 lemon
- Juice of half a lemon
- 2 tablespoons extra virgin olive oil
- Salt
- Ground black pepper
Directions:
- In a small bowl mix together the butter, herbs, lemon zest, and lemon juice until well combined.
- Lay a sheet of kitchen film or wrap it on a flat surface and spoon the butter mixture over one-third.
- Roll this into a log shape and refrigerate until quite firm.
- Fire up the grill and lightly oil.
- Use the remaining olive oil to brush over the chicken breasts and season with salt and black pepper.
- Allow standing at room temperature for about 10 minutes.
- Place the chicken breasts on the grill alongside 4 halves of lemon, cut side facing down.
- Grill for about 5 minutes per side by which time the grill marks should be visible and a gentle golden color apparent.
- Remove the lemon and move the chicken to a cooler part of the grill for about ten minutes or until the
- internal temperature of the meat has reached 185 degrees Fahrenheit.
- Serve, squeezing the hot lemon halves over the chicken breasts, then topping with a pat of herby butter sliced from the refrigerator.
- Serves 4.
Grilled Chicken with Fingerling Potatoes
Ingredients:
12 fingerling potatoes
Salt
Olive oil
4 x 8 ounce chicken breasts (leave the
bone in)
Freshly ground black pepper
Oregano sprigs
Parsley sprigs
(for the vinaigrette)
8 garlic cloves, roasted
¼ cup white wine vinegar
2 tablespoons fresh oregano
2 tablespoons fresh parsley
1 tablespoon honey
½ teaspoon salt
¾ cup olive oil
¼ teaspoon red chili flakes
Directions:
- Prepare the vinaigrette in a blender
- by combining the garlic, vinegar, fresh oregano, fresh parsley, honey, and salt.
- Keep the blender running at a slower pace and slowly drizzle in the oil until the mixture is emulsified.
- Finally, stir in the red chili flakes and set to one side.
- Place the potatoes in a medium saucepan, add sufficient cold water to cover and add one tablespoon of salt.
- Bring to the boil and cook until a knife will still offer some resistance.
- Do not cook through at this point.
- When cool enough, slice the potatoes in half lengthways.
- Fire up the grill and, while waiting, brush both chicken and potatoes with oil and season with salt and pepper.
- Place the chicken on the grill skin side down and cook until golden brown (about 6 or 7 minutes).
- Turn and cook for another 3 or 4 minutes.
- Add the potatoes, cut side down, and cook all for 2 minutes.
- Finish off by turning the potatoes for a final minute alongside the chicken.
- Remove and drizzle with the vinaigrette Serve with crusty bread.
- Serves 4
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