Archive for: ‘April 2012’

The Secret To One Great Grilled Corn On The Cob In Husk Recipe!

April 25, 2012 Posted by Chef Michael

Oh, it is not that hard, grilled corn on the cob in husk, don’t let it scare you. One of the things I love best to grill in the summer, is corn on the cob, and of course in the husk. But you know, there is no need to do it that way. You can always remove the husks and the silk. But either way, I love corn in the summer.

Here is what you do. First you have to peel back the husk and remove the silk. Now you are ready to soak the corn in some cold water. Make sure that you place something heavy enough on top of the corn to keep it totally immersed in the water.

Now you can start up your grill and get it to medium heat. While your grill is heating up and the corn is taking its bath you have time to decide whether or not you would like to season the corn before you grill it, or after it is done. It is your call.

How about for this post today I give you a great Mexican grilled corn on the cob in husk recipe? Now to me that just sounds fanatastic! So let’s go for that one today.

OK, so you have the corn soaking in the water. Remember you had pulled away all the silk, but left the husks intact. And you have your grill going at medium heat. Take your corn and remove it from the water and shake off any excess water. You can then place it on the grill and start grilling.

You will need to be turning it every eight or nine minutes or so to keep it from burning. Now the corn is going to char on the outside, but that is alright. Remember you are having grilled corn on the cob in the husk so you might think that the husk might char a little but it is not going to affect what is going on inside. Trust me you are going to have one great grilled corn dish here.

All in all it should take about 15 to 20 minutes for the corn to get done. When you take it off the grill I would recommend using some tongs for you know that it is going to be hot.

Now you can unwrap it and then spread this mixture on it for a great Mexican grilled corn on the cob in the husk dish. This is going to be great!

  • 8 cobs of corn
  • 4 TB butter
  • 8 TB mayonaise
  • 8 lime wedges
  • 2 cups of cotija cheese, crumbled 
  • Cayenne to taste (or chili powder if you prefer)

When you have removed the corn and it is still hot then you can spread about a half tablespoon of the butter and one tablespoon of the mayonaise over the grilled corn. Now take your cheese and sprinkle it liberally over the cob, but remember that you still have seven more to do. Now sprinkle the cayenne (or the chili powder) over the corn and then squirt some lime juice on there.

Now is when you can truly enjoy one fantastic grilled corn on the cob in husk recipes called Meixcan Corn. Enjoy!

Check out my friends over at bbqmyway and how they grill up their corn on the cob in husk. Watch this short video here >

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Revealed: A Great Grilled Tilapia Recipe That Is Killer!

April 12, 2012 Posted by Chef Michael

I do not know who does not like a good grilled tilapia recipe. Today I am going to share one with you that we used quite regularly when we make fish tacos.  Fish is just so healthy for us and that is probably one of the reasons why we use a lot of salmon, tuna, and tilapia in our home.

Today is a great grilled tilapia recipe which you can use two different ways. You can put a nice mango salsa on it and serve it as grilled tilapia, or you can chop it up when it is finished and serve up fish tacos with the mango salsa.

Here are the ingredients:

  • 1/3 cup EVOO
  • 2 TB lemon juice
  • 1 clove of garlic which you have minced
  • 2 TB parsley which you have diced up
  • Salt and pepper to taste
  • A couple of tilapia fillets

Mango Salsa -

  • 1 large mango (ripe), peeled, pitted and then diced
  • 2 TB red onion, minced
  • 2 TB cilantro, chopped
  • 1/2 diced red bell pepper
  • 2 TB lime or lemon juice
  • salt and pepper to taste

Opt: if you like more heat you can add as much diced green jalapeno as you feel comfortable with.

grilled tilapia Revealed: A Great Grilled Tilapia Recipe That Is Killer!

 

Like I said, you can used this grilled tilapia recipe either way: use it as pictured above with the mango salsa. Or you can chop up the grilled tilapia and made some great fish tacos with it.

Today we have a real treat in the way of a great grilled tilapia recipe. From one of my favorites, Paula Deen, she shows us how to grill tilapia with a citrus marinade.  Go ahead and check out this grilled tilapia recipe: grilled tilapia with a citrus marinade.

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My Best Secrets To Grilled Lamb Chops!

April 4, 2012 Posted by Chef Michael

My banker keeps asking me what are the secrets to grilled lamb chops. That and this question: how do I get the gaminess out of the lamb. Well, today let’s tackle those questions.
A lot of folks do not like to eat wild game or lamb for the fact that it tastes ‘gamy.’ Here is one simple trick for great grilled lamb chops: soak them overnight in milk. Try this, soak your lamb in some water, well, water and milk of equal parts. Then throw in a little salt and pepper and you will be amazed the next day when you rinse it off, dry it and then grill it up with your favorite seasonings on it.
Here is how I prepare my grilled lamb chops. After that overnight soaking in the water and milk bath (with the sea salt and black pepper), I then rinse it off and marinate it for a few hours in a good Italian dressing. Now it is ready for the grill. Use your favorite seasonings for grilled lamb chops and you are good to go. Whoa, wait a minute, you say you do not know what seasonings to use? Here let me give you an idea of where to start:

rosemary
thyme
oregano
sea salt
garlic
mustard
cumin
paprika
curry powder
cracked black pepper
lemon zest
mint

You know, a lot of times when your lamb is a touch ‘gamy’, this is just chocked up to the fact that it is simply overcooked. If you are having grilled lamb chops, your internal temperature when you are done is 135 degrees.
In the old days (OK, so I am not that old, but I know older than most of my readers…) mutton was sold in the butcher shops; now that is really gamy. But sometimes it is hard to find mutton these days. Today you see more of the spring lamb. This is a young lamb with a nice, mild, sort of sweet flavor.
I would only say that in addition to the overnight soaking in the milk-water bath and then the four hour dip in a good, quality Italian dressing, use a strong hand in your seasoning, using some, or most of what I put up there earlier. You will be amazed at the difference in how your grilled lamb chops turn out as compared to ones which you might have grilled before.

lamb My Best Secrets To Grilled Lamb Chops!

Check for Doneness!

You should never grill your lamb, or lamb chops more than medium. Here is a great guide and it all fairness I just took a snapshot of this chart from the Physics Factbook.

 

Watch here where they show us how to grill up the perfect lamb chops. If you are wanting to learn how to bbq lamb chops, this is the video for you! I thought I would include this for your learning on how to bbq lamb chops today. Enjoy!

 

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