Archive for ‘Grill’

July 16, 2012

Monday Grill | My Favorite Okra

I came back from Georgia filled with Southern inspiration and several bagfuls of southern produce.  The okra purchased at a farmer’s market just before we left was my favorite.  And when I came home I was determined to try and remake it in a way that I found I loved.  In Athens, we were lucky enough to have a superb dinner at Five and Ten.  It was there I had some of the best okra I’d ever eaten.  It was very simply perfectly seasoned then lightly charred in – most likely – a cast iron skillet.

Fast forward to a night that I have almost no energy to cook and even less to clean the kitchen after dinner.

Enter this super-summery dinner that’s cooked entirely outside and takes no more than about 10 minutes to prep in the kitchen.  Tonight’s easy meal was chicken thighs (bone in, skin on please) rubbed with this quick spice mixture and left to marinate, and a ton of peak-season summer produce and a ton of flavor.  But the star is the okra.

I know, you might have a thing with okra, right?  Or you only eat it fried?  Or in gumbo?  Or perhaps, you just avoid it altogether.  I challenge you to give this quick cooking method a try, it leaves all that incredible fresh okra taste with almost none of the things you might not like about okra (ahem, the slime).  The trick is a high heat and, to begin with, a completely dry pan.

Favorite Athens Okra and Vegetables, serves two

15 small to medium sized okra pods, trimmed of the stem and halved on a deep diagonal

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August 20, 2011

Simplicity from the Farmers’ Market | On the Grill

Honestly in the summer I can’t be bothered with much.  Dinner of a meat and a veg.  Perhaps a second veg.  If it doesn’t require cooking.  And if Cherub loves it.   Only then.

So if you’re like me and don’t feel up to much, stop by the farmers’ market in your town on Saturday morning and pick up two or three things for a Saturday night grilled dinner: some chicken thighs with the bone removed but the tasty skin left on, some fresh sweet corn and some grape or cherry tomatoes.

If you buy your ingredients from reputable and local farmers, you can be assured of freshness and flavor you wouldn’t normally get at the grocery store.  And if you’re a lazy cook in the summer, these are the greatest things you can buy because you have only the slightest work to make something really tasty.

Spiced Chicken Thighs with Grilled Corn and Lime Butter, serves four

6 chicken thighs, bone removed, skin left on

1 garlic clove

1 T chili powder

1 T whole cumin seeds

1 T brown sugar

1 t salt

2 T olive oil

4 ears sweet corn

4 T butter

1 t chili powder

Zest from 1 lime, juice from 1/2


Prepare grill (I prefer a charcoal).

In a mortar and pestle combine garlic, all spices and olive oil and mash to a consistent paste.  Rub onto chicken and allow to marinate from 15 minutes to two hours.

Grill chicken for 15 to 20 minutes or until meat is no longer pink and juices run clear.

While chicken is cooking, gently peel back husks to remove silk from corn, carefully replacing husks to cover back over the corn.  Mix lime zest with juice and spices along with softened (not melted) butter to create an even mixture.  Place corn in husks over cooler coals after chicken is cooked and resting and cook for approximately 10 minutes, turning frequently.

To serve, eat outside, for God’s sake.

Remove husks from corn and slather with butter mixture.  Serve with chicken.  And perhaps some of those tomatoes that you didn’t bother to cook, merely wash.  And a wine, maybe an A to Z 2009 Pinot Gris.

Playlist included Thursday, the mixtape by The Weeknd.

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