Grilled Beer Can Turkey

As Chicago’s weather seems to be cooperating, grilling season is FINALLY upon us…  And that means its time to head outdoors, and enjoy the warmer temperatures with a cold brewski and some cooked protein. One of my favorite things to enjoy in the summer is a juicy beer can chicken.  But seeing as I missed Thanksgiving this year, I thought it would be fun to feast on a beer can turkey with crispy skin and juicy succulent meat.  As turkey is usually found dry on so many tables, this is a sure fire way to keep things tasty and moist.  It is hands down my favorite way to enjoy this bird, and there is no reason to wait until November to eat turkey again!  Try it! For additional recipes, head to The National Turkey Federation! 

 ingredients

1     1 12-14 pound turkey, cavity cleaned, rinsed and patted dry    

       2 1 pint Half Acre Daisy Cutter

1     1 cup water

For the Rub:

1 tablespoon paprika

1 teaspoon Kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Juice of 1 lemon

preparation

Preheat the grill to 350 degrees. Prepare the chicken by applying your spice rub, making sure to season the meat under the skin of the turkey. Season the cavity and skin with kosher salt, fresh ground pepper and lemon juice  Place the turkey on the open beer can so that the beer can is inside the cavity of the turkey. Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off, using a can opener, which will allow for extreme succulence. Place the turkey upright on the grill over the grill pan and over indirect heat. Grill the turkey, covered for about  1 1/2 hour - 2 hours.  Enjoy! 

Grilled Chipotle Chicken Quesadillas

• Once a week, I like to get creative and participate in my own "food challenge" by using whatever ingredients or food pantry items I have on hand. Its a great way to ensure you are actually using and consuming the food you buy.  Every couple days its smart to scan through the food in your fridge and pantry, and make a plan to utilize what you got before it spoils.
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• This past day, I knew that I had some flour tortillas that were a few days old, a left-over half of one red onion and a chicken breast. I figured I could turn these into some sort of quesadilla.  I headed over to pantry and found a can of chipotle salsa to spice things up, a perfect complement to the flavors of fresh cilantro and lime. I chose to grill the flour tortillas for the quesadillas because the grill marks add character and give the tortilla a mild smoky flavor. 

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• Grilled Chicken Chipotle Quesadillas 
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• Serves 2 

ingredients

• 
  
• 1 tablespoon olive oil
• 1/4 cup red onion, chopped 
• 2 garlic cloves, minced
• 1 7oz can of chipotle salsa (I used San Marcos) 
• 1 green onion/scallion, thinly sliced
• 1-1/2 cups or 1 large grilled free-range chicken, sliced thinly 
•          (this can be pre-cooked or grill at at time)
• 2 Tablespoons cilantro, chopped
• 4 10-inch diameter flour tortillas
• 4 handfuls of shredded cheese
• Sour cream, for serving (optional)
• Lime wedges, for serving (optional)

preparation 

Grilling the Chicken 

Before laying your seasoned chicken breast down on your grill pan, you are going to want to make sure your surface is CLEAN, OILED, and HOT!  I promise your chicken will like you better, and you will like your chicken much better if you do this.  This, in addition to a little patience (don't even move the breast for at least 3-4 minutes), alleviates the issue of the chicken sticking to the grill.

Heat your grill pan to 375-450 degrees.  Place the chicken on a clean, oiled, and hot grate.  Cook the chicken breasts for about 4-5 minutes per side depending on thickness.  I like to do a "touch test" with  my finger to see if  the chicken is done, but feel free you use a meat thermometer, it should read 160 degrees. Remove the chicken from the heat, let it rest for a couple minutes, and slice in thin strips, and set aside for a moment. As it rests, begin making the chipotle mixture. 

Chipotle Mixture

In a large sauté pan or cast iron pan, heat the olive oil over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the garlic and cook for 1 minute or so. Stir in the chipotle salsa for 3-5 minutes, stirring often. I would slice the chicken at this point. Stir in the scallions, sliced chicken and cilantro. Keep warm on low heat. 

In the same grill pan as you cooked the chicken breast on, over medium-high heat, put down a flour tortilla. After a minute or so add a little cheese and wait until it begins to melt, then add an even layer of chipotle chicken mixture, sprinkle more cheese, and cover with another tortilla. Turn the quesadilla over, and let cook on each side for a few minutes until grill marks are perfect and golden.  If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve. Enjoy! 

Grillling Pizza 101: Margherita Pizza

As summer is finally here in Chicago, if you haven't already, its time to start cooking outdoors!  Friends and family are always drawn to the "heat" my husband and I bring to the grill, whether its a juicy steak or a grilled pizza. Today I am featuring a grilled pizza, guaranteed to be served with a crispy charred bubbly crust and a plethora of mouth watering toppings, vibrant sauces, and fresh garnishes.  The combinations and flavors you can create are limitless.  Carnivores and herbivores alike can create their own flavor rainbow with color and texture.  Today I will guide you on grilling a basic Margherita pizza.

How to master grilling pizza:

Choose your dough
There's no shame in buying fresh store bought pizza dough; I can't always make my own yeast-risen dough so I turn to the dough masters at Whole Foods, Trader Joe's, or a local pizzeria. However, making your own dough is easier than it sounds and I include my recipe below.

Basic Grilled Pizza Dough

ingredients

note: makes two 12 inch pizzas

3/4 cup warm water
1 packet active dry yeast
1/2 teaspoon sugar
1 1/2 unbleached flour
1/4 cup whole wheat flour
1 teaspoon kosher salt
1 Tablespoons cornmeal
2 Tablespoons extra virgin olive oil, plus  1/4 teaspoon for the bowl

preparation

Pour warm water into a small bowl. Add the yeast and sugar and stir until the yeast dissolves, it must be smooth and beige in color. Let it rest and stand for about 5 minutes to make sure the yeasted water is active, as a thin layer of foam should form on top. Set aside.
Next, add the flours, salt, and cornmeal to a standing mixer. Using your dough attachment, set on the lowest speed, combine and mix all the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil to the mixer and mix on the slowest speed allowing the dry and wet ingredients to combine together slowly. I recommend scraping down the sides of the mixture with a spatula. Set the mixer to medium high speed and let the mixer knead the dough for about 2 minutes, forming into a ball. If the dough is too wet or sticky, add some more flour to help prevent from sticking as it should come off the sides cleanly and form a ball. Put the remaining 1/4 teaspoon of olive oil in a bowl and place your dough ball in the bowl. Turn the ball over several times to coat it with olive oil. Cover with plastic wrap and place in a warm and draft free place for 2 hours until it rises to almost double in appearance. Chill the dough in the refrigerator overnight or for about 1 hour to firm it up before grilling to make it easier to handle. Before working with the dough, let it stand at room temperature for about 20 minutes.

Rolling out/shaping the dough

Place dough ball on a clean work surface that is lightly floured. Punch down the dough gently to remove gas. Flatten the dough with your hands to about 1 inch thickness and cut in half. Put one piece of dough in the center of the floured surface and sprinkle flour over the top of the dough. Using the rolling pin, begin rolling out the dough starting from the center out to the edges about 1/4 inch thickness. I don't like perfect round pizzas, I prefer the charactertisc of rustic and unrefined look. Sprinkle the crust with a generous layer of flour so it makes it easier to transfer the dough without sticking. Position a rimless baking sheet or pizza peel and transfer the dough onto it. 

Herb oil for grilling pizza

ingredients
1/2 cup of olive oil
1 garlic clove, minced
1/2 teaspoon fresh oregano, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1/2 teaspoon fresh basil, finely chopped

preparation
Place all the ingrediesnt in a bowl and mix well. The herb oil will keep in refrigerator for about a week. Leftovers can we used for marinades for meats, fish or veggies. 

Grilling the pizza

Preheat your grill to high heat.  We use our gas Weber grill and turn it to medium high setting, closing the lid for about 10 minutes before placing the dough on grates. I recommend putting olive oil on a paper towel to grease the grates as it will prevent the dough from sticking to the grill.
When your grill is ready, slide it off the rimless baking sheet allowing the dough to slide flat onto the grill.

The dough should cook for about 3 minutes and will begin to bubble and it will begin to set and firm up.

 Watch as magic happens.

Gently lift edge and peak underneath with thongs and ideally you want the underside of the dough to become charred, but not burnt (as pictured above).  Once it is ready, remove the pizza from the grill and flip it over so the charred side is face up on the baking sheet and the uncooked side is face down.  You will then brush the cooked side with the her oil, add your sauce, cheese, and toppings (ingredients listed below), before returning the pizza to the grill for a few minutes to cook the bottom.  After a few minutes, your pizza will be done.  We like to then take the pizza off the grill and place it under our broil for a few minutes to add a little color and crispness.  Top with fresh basil leaves, slice, and serve! Enjoy!

Margherita Pizza 

1 grilled pizza crust, as pictured above

1 1/2 Tablespoon herb oil

1/2 ball of Mozerella di bufala

2-3  tablespoons of tomato sauce/pizza sauce 

(I made slow-roasted tomato sauce)

3-4 fresh basil leaves

Memorial Day Girl Meets Girl Recipes

Happy Memorial Day weekend! Step up your grilling game with some elevated Girl Meets Grill recipes to kick-off Summer.  What's your favorite thing to grill? 

Beer Can Chicken 

Grilled Artichokes 

Grilled Creole Shrimp with Mixed Greens 

Maple Glazed Pork Chops 

Grilled Salmon with Mango Salsa 

Grilled Lamb Chops with Caper-Mint Sauce 

Grilled Lobster Tails 

Momofuku's Hanger Steak Ssam 

Grilled Asparagus Tacos with Brunkow Cheese & Ancho Chile Sauce

Antique Taco's Grilled Jalapeño Guacamole

Antique Taco is like home to me, as Chef Rick's wife, Ashley, is my friend from High School.  I love their food and drink (the horchata may be the best I have had outside of México), and to make things better their outside patio is opening this Saturday! So I hope to see you there, drinking Rosemary's margaritas al fresco. 

via 

When Mariano's invited me to a tasteMaker event with Rick and Ashley, I wouldn't miss it for the world.  I have been wanting to attend one of these events for quite some time. To find out about their tasteMaster events, head to Mariano's website. 

With Chicago's weather warmed up (Finally!), BBQs firing up, and Cinco de Mayo around the corner, this recipe is sure to be a hit! 

grilled jalapeño guacamole

 yields: 4 serving 

ingredients

2  avocados, ripe

 (Chef Rick's tip on finding the rip avocado... place the avocado in the palm of your hand, gently squeeze the fruit.  It must feel a little soft, but not too tender (not too smoochy and not too firm).  Make sure the stem is intact, and ideally the fruit should have some green color specs in the dark color)

2 Tablespoons of red onion, small diced

1 jalapeño 

1 Tablespoons cilantro, roughly chopped 

2 medium cloves of garlic (minced) 

Juice of a lime (Start with 1/2 a lime) 

1 Teaspoon extra virgin olive oil (EVVO)

1 teaspoon sea salt 

1/2 teaspoon fresh ground black pepper

preparation

Heat your grill to medium-high heat.  If you don't have a grill, you can char the jalapeño on your stove top with thongs.  Grill the jalapeño for a couple minutes or until charred.  Remove from grill, let it cool, and using a knife gently peel the charred skin away. Make sure cut off the stem! 

Using a sharp knife, carefully open the avocados in halves, remove the pits and cross cut the avocados. Scoop out the green meat with a spoon and discard the peel.  In a mixing bowl, add the avocado and begin smashing it with a fork. If you have a molcajete, put that in use and serve your guacamole from it. Add salt, onion, jalapeño, garlic, lime, EVVO, and fresh ground pepper.  Taste and adjust lime and salt if necessary.  Serve with a few hours. Enjoy!  

I served the guacamole with black bean chicken tacos. ¡Qué delicioso! 

Here's a recap of the Mariano's tasteMaker event with Chef Rick, it was an evening of fun and lots of good food and drink. 

Shrimp Ceviche

Tacos and Tequila are the perfect marriage. Antique Taco's market mushroom taco is any vegetarian's dream come true. The tequila cocktails were provided by Wansas Tequila. 

Behind the scenes, Chef Rick and Host Kiki are power plating the dishes. 

 I inhaled three of these chicken flautas. 

Check sure to register early for the next tastMaker event as seating is limited! 

Grilled Lobster Tails

It's Fish Friday! Who doesn't love a grilled lobster tail? They are a delightful treat and you don't need to spend a fortune, or go to a steak and seafood house. It's an easy, "fancy" meal to make at home for a date night or celebration!  I bought my lobster tails at Whole Foods for $11.99 per tail.  Keep an eye on them because I often see them at 2 for $12 - What a steal!  The flesh of the lobster tails can get dry so make sure to use lots of butter or herb oil for basting. 

ingredients

2 lobsters tails (about 6-8 ounces) 

4 tablespoons of butter (melted) or 3 tablespoons of olive oil

1 Tablespoon of fresh parsley, finely chopped (chive is great, too! ) 

Kosher Salt and fresh ground pepper 

preparation

Preheat your grill to high. 

Prep the lobsters by butterflying the lobster tails before grilling. I use my kitchens shears to make a lengthwise cut through the hard shell.  I like to call this cutting down from the spine to the tail.  Next, using a knife, cut the tail meat in half slicing through the meat.

Place the lobster 'shell side up', and sear the meat. After 3 minutes, turn it upside down and begin to baste them with herb butter or oil. Grill until done for 5-8 minutes depending on the size of the tail. Serve with some grilled turf or just eat alone with some drawn herb butter/oil. Enjoy! 

Beer Can Chicken

Is it me, or does Beer Can Chicken remind you of a frat boy dinner?  Boys and a brusiki go hand in hand.  But sorry boys, this girl loves a beer inspired food too!  I obsess over creative backyard grill techniques so I had to try this easy to master delicious meal. It's endlessly adaptable, if you don't like beer, you can use wine or chicken stock with any herb or flavorings you prefer. I just slathered up my chicken with a homemade dry rub.  You lower the chicken over an open can of beer, yes basically a beer can in the chicken's butt. The chicken balances like a tri-pod with the beer can and the two legs providing support. With this technique, you get a succulent inside, as the beer continuously steams into the cavity of the chicken, and a crisp outside. 

ingredients 

1 4 lb chicken ( I used Empire Kosher Chicken) 
1 12 oz can of beer, half full ( I used Half Acres Over Al) 
Spice rub, either store bought or you can make your own (recipe below) 
Kosher salt and freshly ground pepper

preparation 

Preheat the grill to medium high heat.   
Prepare the chicken by applying your spice rub, making sure to season the meat under the skin of the chicken. Season the cavity and skin with kosher salt and fresh ground pepper. Place the chicken on the open beer can so that the beer can is inside the cavity of the chicken. Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off which will allow for extreme succulence. Place the chicken upright on the grill over the grill pan and over indirect heat. Grill the chicken, covered for about 1 hour to 1 1/2 hour. 

Dry Rub 

1 tablespoon cumin 
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon kosher salt 
1 teaspoon cayenne pepper 

preparation 

Mix thoroughly and apply to meat. 

marinated hanger steak ssam with red kimchi puree & ginger scallion

Happy, Girl meets Grill, Friday! 

I know it's been awhile, but I have a special dish for you today; the famous Momofuku's ssam lettuce wrap!  If you have been keepin' up with my recent posts, I made an anniversary dinner themed with my favorite Momofuku recipes. The marinated hanger steak ssam with red kimchi puree & ginger scallion sauce is my favorite steak dinner ever; it's mighty delicious! Many of the recipes from the Momofuku cookbook are a bit too complicated, requiring a lot of time and special ingredients, this one is well within any home cooks reach. 

If you can't purchase a cut of hanger steak, substitute with a NY strip or flank steak. The marinade for the steak is a bath of wonderful flavors- apple juice, soy sauce, onion, garlic, and sesame oil.  

It's yum-a-lious! 

recipe from Momofuku cookbook 

ingredients

1 1/2 pounds hangar (skirt or flank steak) 

2 cups apple juice ( David Chang uses Mott's)

1/2 cup of  usukuchi (light soy sauce)

1/2 yellow onion, thinly sliced

5-6 garlic cloves, roughly chopped

1 teaspoon Asian sesame oil 

1 teaspoon freshly ground pepper 

ginger scallion sauce 

2 bunch scallions, thinly sliced (green and white parts) 

1/2 cup fresh ginger, minced

1/4 cup grape seed oil or neutral oil 

1 1/2 teaspoon usukuchi (light soy sauce) 

3/4 teaspoon sherry vinegar

3/4 teaspoon kosher salt 

1 cup red kimchi

2 large heads bibb lettuce, leaves separated and washed

3 cups cooked white rice

preparation

In a freezer or storage zip lock bag, combine apple juice, soy sauce, onion, garlic, and sesame oil. Seal and shake to combine. Add the steaks, seal or cover tightly and marinate in the refrigerator ideally for 24 hours if not marinate for 40 minutes at room temperature

While the meat marinates, combine the scallions, ginger, oil, vinegar, salt in a bowl. Make sure to let the flavors sit for 20 minutes. The sauce can be refrigerated up to a couple days. 

In a food processor, process the kimchi into a puree. 

Prepare your grill to high. Remove the steaks from the marinade and grill for 6 to 10 minutes depending on the thickness of the cut. when they are ready, remove the steaks to a platter and let them rest for at least 5 minutes.  Slice against the grain on a 15-30 angle to the cutting board into 1/4 inch thick slices. 

serve the steak with the kimchi puree, ginger scallion sauce, rice and lettuce wraps for wrapping. 

Grilled Chicken with Corn,Tomato, Basil & Green Onion Topping

Happy,Girl Meets Grill, Friday! I love to cook fresh, local food and be able to have a fabulous dinner served in less than 20 minutes. That's why the grilled chicken with corn, tomato, basil & green onion topping is a wonderful option. In addition, it's healthy, savory, and in season. The corn was purchased from Chicago's biggest farmers market, Green City Market, but the tomatoes, basil, and green onions are from my garden. For the chicken, I used organic and kosher chicken, like always. Isn't this clean and sustainable eating at it's finest??  

Corn, Tomato, Basil, & Green Onion Topping 

ingredients

1 1/2 cups of tomato, chopped
1 cup fresh corn, husked and kerneled
1/4 fresh basil, roughly chopped
1/4 cup green onions, sliced
1 tablespoon olive oil 
kosher salt and fresh ground pepper to taste

preparation

Heat olive oil in a saute pan over medium heat. Add corn and tomato, saute for about 4 minutes or until the tomato softens. Stir in basil and green onions. Season to taste with salt and fresh ground pepper.  

Grilled Chicken 

ingredients

2- 6 ounces pieces of skinless chicken breast 
(I love Empire Kosher & Organic Chicken) 

Marinate: fresh lime juice, olive oil, salt and fresh ground pepper. 

preparation 

Preheat grill to medium high heat.  Place chicken on the grill rack coated with cooking spray.  Grill the chicken for about 5-6 minutes per side depending on the thickness.  Remove from the grill and plate. Top the grilled chicken with corn, tomato, basil, & green onion topping. Serve and enjoy! 

Grilled Artichokes

Happy, Girl Meets Grill, Friday! Our neighbor, Colin Chase, grilled artichokes for us years ago. They were smoky, tender, and DELISH! Thanks to him, grilled artichokes became my favorite grilled vegetable. I love eating layer by layer to get to the heart. This is the best way to eat an artichoke and it’s healthy too. Thank you Colin! He shared this recipe with me and you must grill these because you will get "all choked up"

ingredients

2 large artichokes

1 lemon, quartered

3/4 cup olive oil

4 cloves garlic, chopped

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

preparation

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.

Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip. Serve immediately. Enjoy!