Kitchen Bitch

Cooking in the Kitchen with Sass & Class

Grill it! Rosemary-Citrus Chicken Thighs May 9, 2012

Filed under: Chicken,Entrees,Grill It!,Grilling,Healthy,Herbs and Spices,Man Meals,Man Meals,On the Grill,Recipes — thekitchenbitch @ 8:57 AM
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I’ve been really digging marinades lately. They’re so easy to prepare (Mix all the ingredients together. Add meat. Wait.) and, with a little planning, you can have all the work done the night before so you just have to throw the meat on the grill when you’re ready to eat the next evening. Score!

I made a chicken kabob marinade similar to this one a few weeks back at a 50-person party I catered, and it was such a huge hit that I thought I’d recreate the flavors here for you. Let me tell you, juicing citrus for four is so much easier than juicing it 50. That’s task I wouldn’t wish on many, but having my super-awesome new citrus juicer attachment for my stand mixer made it a whole lot easier. (more…)

 

A Mexican Classic for a Crowd: Cochinita Pibil January 12, 2012

Filed under: Bring on the Heat!,Dips & Sauces,Entrees,Low and Slow Cooking,Mexican,On the Grill,Pork,Recipes,Shoulder or butt — thekitchenbitch @ 5:00 AM
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Pork shoulder. Pork butt. Boston butt. Whatever you call it, this lip-smackingly good cut of meat is one of my all-time favorites. When it’s ground it adds fatty richness to meat sauce and meatballs, and when it’s left whole and roasted low and slow it becomes melt-in-your mouth tender and shreddable—perfect for barbeque pulled pork sandwiches or on warm corn tortillas with a freshly made salsa.

While the American South may have a lockdown on barbequed pork, the good people of Mexico, specifically those folks in the Yucatan Peninsula, have their own unique method for bringing out the best in this humble cut of meat.

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Big Bites: Herb-Marinated Chicken Sandwiches December 7, 2011

Filed under: Chicken,Entrees,Healthy,Herbs and Spices,Kitchen Basics,On the Grill,Recipes,Sandwiches — thekitchenbitch @ 11:27 AM
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Winter is upon us. But that doesn’t mean we still don’t crave the fresh flavors of spring and summer, right? I know you’re with me here, dear readers. And while I love a good soup, stew or braise just as much as the next person, it’s nice to put some light and fresh flavors on the table during the cold months to remind us that, although winter is just starting, spring isn’t really that  far away. (more…)

 

Grill It! Eggplant, Tomato and Mozzarella Stacks September 5, 2011

Filed under: Eggplant,Grilling,Healthy,Herbs and Spices,Man Meals,On the Grill,Recipes,Side Dishes,tomatoes,Vegetables,Vegetarian,Weeknight Meals — thekitchenbitch @ 1:10 AM
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I didn’t really spend much time at my third-floor apartment this summer. And with Doug’s grill out of commission, I’d been dying to put my grilling skills to good use. Just as I started to think my grilling know-how was getting rusty, I landed at my parents’ house in Kentucky and saw a gleaming new grill staring back at me.

Why had my parents gotten a new grill, you ask? No, it wasn’t because the old one had gotten rusty. Or because my dad felt the need to upgrade to the newest model. Nope, the reason we got a new grill is:

My mom blew up the old one!

Mom, being the great woman that she is, offered to make my friend Rae and I dinner a few months back. She put her beautifully butterflied chicken on the grill, set a brick on it, and closed the lid—completely forgetting to the the dials down from smoking hot to medium low. The long-term smoldering heat of the 500-degree grill blackened the chicken and melted the grill grates, ruining the grill altogether.

Of course, Mom being Mom, she still served us the chicken, suggesting that we just remove the skin before eating. You gotta love her :)

Well, this isn’t a post about burnt chicken, but it is a post about the brand-spanking new grill that came out of that culinary meltdown. I went nuts cooking everything I possibly could on during my weekend home a few weeks ago: lemon-scented salmon with basil-walnut pesto; peppers, onions and sausages for Italian dogs; corn on the cob; and last, but not least, these Eggplant, Tomato and Mozzarella stacks.

Every component of these yummy stacks is done on the grill, and then they’re assembled grill-side for easy entertaining. (more…)

 

Yogurt-Marinated Chicken Kabob Flatbreads with Aleppo Pepper August 12, 2011

Filed under: Barbeque,Chicken,Dips & Sauces,Entrees,Grilling,Healthy,Man Meals,On the Grill,Recipes,Sandwiches,Vegetables — thekitchenbitch @ 10:23 AM
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My trusty Weber grill seemed sad that I hadn’t used it much this summer. (Or was it the other way around?) Either way, my charcoal grill needed to see some action, and I needed to feast on some grilled meats—which always taste better when cooked over charcoal, by the way.

It’s meals like these where I really enjoy the cooking process. I literally do everything on the grill, including my side dishes if I can. There’s just something so fun about cooking outside (besides the fact that I’m not in my sweltering kitchen) and over an open flame.

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A Stocking Stuffer for the Wannabe Chef in Your Life December 15, 2010

Filed under: Appetizers,Book Review,Desserts,Entrees,Man Meals,On the Grill — thekitchenbitch @ 10:01 AM
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I’m guessing each and every one of you, dear readers, has a man (or boy) in your life who really wants to learn how to cook, but isn’t sure where to start. I’m talking about those brothers, friends and cousins who ask you to show them a thing or two in the kitchen, and then promptly leave your side when the 4 o’clock football game comes on. These are guys whose hearts are in the right place, but they just need to learn to cook on their on time—but with a handy guide of some sort.

I’ve found just the solution in Susan Russo and Brett Cohan’s miniature cookbook, Recipes Every Man Should Know (Quirk Books, 2010, $9.95). Russo, aka Food Blogga, teamed up with Cohan, author of Stuff Every Many Should Know, to produce a pocket-sized guide for the culinarily challenged guy. The guide goes over kitchen tools and culinary terms so wannabe chefs can get all their ducks in a row before tackling any of the book’s recipes.

Recipes Every Man Should Know breaks down its recipes into five categories: Hearty Breakfast Classics; Sandwiches, Burgers & Snacks; Meat & Potato Dinners; Beer, Bacon & Bar Food; and Chocolate, Cheesecakes, & More. The breakfast section includes simple how-tos like how to brew to a great cup of joe or how to cure a hangover (water, seltzer, eggs, cheddar, hot sauce), and what I’m calling the lunch section covers how to make the eight essential sandwiches (The Elvis, Philly Cheesesteak, Chicken Cheesesteak, Pepper & Egg Sandwich, Tuna Sandwich, Italian Hero, Sloppy Joe, Shrimp Po’boy), perfect burgers, fish tacos, and a variety of camping grub.

In the Meat & Potato Dinners section, Russo and Cohen offer instructions on marinating meats, carving large birds, and making easy entrees and side dishes like garlicky spinach, sweet potato fries, and roasted asparagus. Most of the recipes are incredibly easy, although there are a few that take more than 10 minutes to prepare. This is definitely a cookbook for a man with little to no experience in the kitchen who really wants to learn some basic preparations. However, even the most novice chef will be able to whip up Russo’s recipes for jambalaya or bacon-wrapped meatloaf.

The book features a recipe for Beer Bread, although I had trouble when I was testing it. When I first read the recipe, I thought there had to be something missing and then I recently found out that the recipe had been printed incorrectly—there was WAYYYYY too much salt and not enough baking powder. According to Russo, the recipes will be updated in the next edition, so if you decide to buy this nifty little book for your man, be sure to get an updated edition.

Last but not least, the dessert section in Recipes Every Man Should Know includes recipes to impress loved ones like Sexy Strawberry Zabaglione, no-bake cheesecakes and mint-chocolate milkshakes, as well as classic cocktail recipes so your wannabe chef can also practice being a mixologist. Who’d have thought one little book could be so handy?

I got my brother for secret santa this year, and there’s no doubt that Recipes Every Man Should Know is going in his stocking. Not only will he thank me, but his girlfriend Chelsea will, too. Let’s get those boys off the couch and into the kitchen!

*Disclaimer: Quirk Books sent me a review copy of Recipes Every Man Should Know.

 

Best Ever Grilled Pork Tacos September 3, 2010

Filed under: Mexican,On the Grill,Pork,Side Dishes — thekitchenbitch @ 2:58 PM
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Tacos al Pastor and Mexican-Style Black Beans with Epazote

There are meals you can make from just what’s in your pantry, and there are meals you have to stock your pantry to make. Unless you frequently make authentic Mexican dinners, this meal is one you’ll have to plan for. But I solemnly swear this Mexican fiesta is worth the ingredient hunt. In fact, instead of “tacos al pastor,” I think this recipe should be called “the best ever grilled pork tacos.”

While finding some of the ingredients in this dish might be a pain, actually putting it all together is fairly easy. Chunks of marbled pork shoulder are marinated overnight in a reconstituted dried chile sauce and then grilled with pineapples and onions. The smoky grilled meat and veggies are piled into tortillas and then topped with crema suprema, diced red onion, spicy salsa and cilantro—a truly authentic Mexican treat.

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Man Meals: Pepper Steak with Cognac Cream Sauce August 30, 2010

Filed under: Beef,French,Man Meals,On the Grill — thekitchenbitch @ 1:21 PM
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Steak au Poivre with Tomato-Topped Polenta Tartlets and Grilled Asparagus

There are steaks and then there are STEAKS. You know, the ones you order from your favorite fancy steakhouse, the ones paired with amazing spice rubs, fabulously stinky blue cheeses, or to-die-for béarnaise sauces. Today the Kitchen Bitch is bringing you a straight-from-the-steakhouse classic—Steak au Poivre.

Steak au Poivre, or pepper steak, is a traditional French preparation. The steak, usually filet mignon, is coated in freshly cracked black peppercorns and then seared in butter or oil over very high heat so the peppercorns form a crispy crust and the inside of the steak remains beautifully medium-rare. The creation of a cognac cream sauce using the leftover browned bits (called fond) found in the bottom of the skillet really takes this dish over the top.

However, the real wow factor in this dish is when you flambé (set on fire) the cognac and cream before simmering it down into thick sauce. If you have a stainless steel skillet, this dish can be made on the grill or on your stovetop. I like grilling my steak au poivre outside because it does involve flambé, which can be dangerous if not done correctly. REMEMBER: You must remove the pan from the stovetop or grill before adding the cognac. Otherwise, a dangerous fire could harm you or your sous chefs. Never fear, though, flambé is a simple cooking technique used mostly to impress your guests and to cook out some of the alcohol in a dish. When done correctly, it’s a harmless procedure, just be sure to take the necessary precautions.

This flaming steak dinner is sure to impress your friends and family. I served mine with grilled asparagus and tomato-topped polenta tartlets, which I’ll be doing a post on later this week. Bon appétit!

Steak Au Poivre
This recipe is adapted from Alton Brown and serves 4. Cognac is a specific kind of brandy named after the town of Cognac, France. If you can’t find cognac, any kind of brandy will do.

4 (6 to 8 oz.) tenderloin steaks, no more than 1.5-in.thick
Kosher salt
2 Tbs. whole peppercorns
1 Tbs. unsalted butter
1 tsp. olive oil
1/3 c. Cognac, plus 1 teaspoon
1 c. heavy cream

Bring steaks to room temperature. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Uncooked Peppercorn-Crusted Steaks

Prepare peppercorns. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

Remove pan from heat

Cook steaks. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Flambe the sauce

Make cognac sauce. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Steak au Poivre or Pepper Steak with Cognac Cream Sauce

 

From the Garden: Rustic Ratatouille Pizza August 15, 2010

Filed under: Healthy,On the Grill,Vegetables,Vegetarian — thekitchenbitch @ 4:29 PM
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The Rustic Ratatouille Pizza before the cheese is added

I dream (and daydream) up new dishes all the time, but mostly I dream about pizza.  Pizza is a fabulous vehicle for culinary creativity because it’s literally a blank canvas. Pizza can be sweet or savory, vegetarian or loaded with meat, and topped with Camembert or basic mozzarella—whatever your little heart desires.

This week, my heart desired vegetables. Lots of them. I wanted to eat heaping helpings of garden-fresh vegetables. I wanted my veggie-laden plate to look like the most vibrant rainbow my backyard had ever seen. And I wanted to do it ALL on the grill.

So, here it is, my Rustic Ratatouille Pizza, done completely on the grill. It’s got purples, reds, oranges, yellows, greens and beautiful off-white Fontinella cheese to make those vibrant vegetal hues stand out even more. It’s creative cooking, for sure, but if you’re going to spend time outside, you might as well be making this gorgeous, healthy and incredibly delicious pizza and sharing it with those you love most.

Rustic Ratatouille Pizza
This is one of those pizzas where a fork might be necessary. It’s packed with beautiful grilled summer vegetables and topped with cheese. Click here for a print copy of this recipe.

1 lb pizza dough, homemade or store-bought
1 zucchini, cut into quarters lengthwise
1-2 Japanese eggplants, halved lengthwise
1 large red bell pepper, stemmed, seeded and quartered
1 red onion, quartered
½ pint cherry tomatoes
¼ c. olive oil, plus 2 tablespoons
Salt and freshly ground pepper
2-3 cloves garlic, finely chopped
2 Tbs. fresh oregano, finely chopped
¼ c. flat-leaf parsley, finely chopped
2-3 Tbs. cornmeal
1 (8 oz.) jar of your favorite marinara sauce—I love DiNicola Spicy Marinara
1 (8 oz.) block fontinella cheese, grated, or purchased shredded Italian cheese blend

Equipment: 3-4 skewers, pizza pan,

Grill veggies. Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the ¼ cup of olive oil, and toss to coat. Season veggies to taste with salt and pepper. Put the tomatoes on the skewers. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through.

Make the ratatouille. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes back in the large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley, and season with salt and pepper, to taste. Set aside.

The grilled ratatouille

Grill pizza. Using hands, stretch out pizza dough to make a large, even circle. Brush top of dough with olive oil. Holding the board you rolled the pizza out on at a 45-degree angle, gently flip the pizza oiled-side down onto the grill. Let the pizza cook until the bottom is lightly browned.

Gently lay the dough onto the grill and cook until puffed and lightly brown.

Add toppings. While the crust cooks, oil the other side of the pizza and sprinkle the pizza pan with cornmeal. Using two spatulas, move the pizza from the grill to the pizza pan with the grilled side facing up. Working quickly, spread on the marinara, then top with the ratatouille. Move the pizza pan to the grill and top with the shredded cheese. Cover the grill and cook the pizza until the cheese melts and the bottom has browned, about 7-10 minutes. Remove from grill, slice and serve.

Grilled Ratatouille Pizza

This Rustic Ratatouille Pizza doesn't last long

 

Grill It! Honey-Teriyaki Chicken August 10, 2010

Filed under: Asian,Asian Food,Barbeque,Chicken,Healthy,Herbs and Spices,On the Grill,Side Dishes — thekitchenbitch @ 11:16 AM
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Grilled Honey-Teriyaki Chicken on a bed of asparagus

We’ve all experienced it: You order the grilled chicken at your favorite restaurant and instead of a juicy, succulent, slightly smoked chicken breast, out comes a dry, bland, tough culinary abomination. It’s one of those menu items I avoid at all costs (even though it’s often the healthiest option) just because I’m afraid of what the final product might taste like.

How do you avoid dry, tasteless grilled chicken? As cooks, we have a number of options: 1) Use bone-in chicken breasts and thighs because the bones help keep the poultry moist; 2) carefully monitor the internal temperature of the chicken so it does not overcook; and 3) brine the chicken in a salt-water solution before cooking to bring flavor and moisture to the meat.

Chicken needs to reach an internal temperature of 165˚F to be safe to eat. Because meat and poultry continue cooking after they’re removed from a heat source (called carryover cooking), I like to remove my chicken from the grill or oven when it reaches about 160˚F. I then cover it with tin foil and let it rest for 5 minutes until the internal temperature reaches 165˚F or above. This ensures that your chicken is not only safe to eat, but it’s also moist and flavorful.

The following recipe for Honey-Teriyaki Chicken combines all three of these flavor-inducing, moisture-saving methods, as well as a delicious teriyaki-based glaze that you brush on the chicken during the last minutes of cooking. I promise, you’ll never want to grill chicken any other way after you’ve made it. I served this with asparagus and a corn and jalapeno sauté with lots of fresh herbs for a great weeknight summer meal.

Grilled Honey-Teriyaki Chicken
This recipe is adapted from Tyler Florence. It’s easy to do on the grill or in the oven. Baste the chicken toward the end of cooking so the glaze doesn’t burn. Click here for a print copy of this recipe.

Ingredients
1 whole organic chicken, cut into 10 pieces

For Brine:
2 c. water
1 c. light brown sugar
½ head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 Tbs. Kosher salt
8 sprigs fresh thyme

For Glaze:
2 c. teriyaki sauce
¼ c. honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 tsp. toasted sesame oil, plus ½ cup

For Garnish:
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish

Make brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.

Make teriyaki glaze. In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.

Cook chicken. Preheat grill to low-medium heat. Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

*To make chicken in the oven, preheat oven to 350˚F. Heat 1 tablespoon olive oil  in an oven-proof skillet over medium-high heat. When oil shimmers, brown chicken skin-side down. Flip chicken and then move skillet to oven. Bake chicken for 10 minutes and then begin basting with teriyaki glaze every 5 minutes until chicken is cooked through, about 15 minutes more, or until it reaches an internal temperature of 165˚F.

Honey-Teriyaki Chicken cooked in an oven-proof skillet

Summer Corn Sauté with Jalapeno and Tons of Herbs
This recipe is adapted from one by Ian Knauer that appeared in the August 2010 issue of Bon Appetit. I simply added a jalapeno for a little kick. Click here for a print copy of this recipe.

Summer Corn Saute with Jalapeno and Lots of Herbs

¼ c. (½ stick) butter
1 large shallot, chopped
1 jalapeno, stemmed, seeded and minced
1 tsp. cumin seeds
6 c. fresh corn kernels (cut from about 9 large ears)
1 tsp. coarse kosher salt
¾ tsp. freshly ground black pepper
1 c. chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
¼ c. chopped fresh dill
¼ c. chopped fresh tarragon

Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add jalapeno, corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.

 

 
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