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

Grilled Potato Pockets

The 4th of July weekend is almost here, people will be firing up their grills or starting an open fire at their camp site.  Grilled potato pockets remind me of sitting by campsite fire on a chilly summer evening (like the 60 degree weather we are having right now in Chicago).  With this cooking method, and the combination of the potatoes with the garlic and herbs will create an irresistible aroma and will compliment any kind of meat you serve. I purchased fingerling potatoes at local farmer's market, you can use Yukon or baby reds too. I served these potato packets with my beer can chicken.

6 servings

ingredients
16 medium potatoes ( smaller diameter potatoes like Yukon gold, baby reds or fingerling)
2 Tablespoon kosher salt
2  Tablespoon olive oil
6 peeled garlic cloves, smashed
1 teaspoon of fresh thyme, roughly chopped
   (I used two different kinds from my garden = 2 teaspoons each)
1 teaspoon of fresh rosemary, finely chopped
Fresh ground  black pepper
Cuts of aluminium foil (for packets)

preparation

Wash and prep the potatoes, place them in a saucepan with salt and enough water to cover them.
Bring to a boil and reduce heat to medium low. Cook the potatoes until fork tender, about 8-10 minutes.
Drain the potatoes. Return the potatoes to saucepan and add the olive oil, garlic and herbs. Toss the ingredients to coat evenly and season with some fresh ground pepper. Set aside to cool.

Preheat your grill to medium-high.

Arrange squares of foil on your counter, divide the potato mixture among the foil squares.
This recipe makes 6 serving but you can decide the amount of potatoes accordingly. Make sure each packet has a garlic clove. Seal the potatoes by crimping the foil together to create a packet.

Place the potato packets on your pre-heated grill and cook, turning occasionally,  for about 15 minutes. Be very careful transferring and opening the cooked packets they will be very hot. Transfer the packets to a plate. Pierce the foil with a fork to release that hot steam and then open packets carefully.  I like to serve my potatoes in the foil. 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. 

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 Corn with Chili Lime Butter

It's still Girl meets Grill Friday! The storms have cleared in Chicago and I wanted to share a sunny side dish. To make my chili lime butter I used Tajin Classico versus chili powder. Tajin is one of my favorite authentic Mexican seasonings. It is made of 100% Mexican Chiles and is gluten free. ¡Muy delicioso! The chili lime butter adds a great finishing touch and flavor to the grilled corn on the cob. You can make the butter a day prior and just bring it to room temperature before serving.

ingredients

2 ears of corn on the cob,  remove all but a thin layer of husk

2 Tablespoons of butter, softened 

1/2 Teaspoon Tajin Seasoning

1 teaspoon fresh lime juice

Lime wedges

preparation

Chili Lime Butter

Place butter in a small bowl or ramekin, add in Tajin seasoning and lime juice. Mix well. Cover and place in the refrigerator until ready to serve.  

Grilled Corn

Preheat grill to medium high heat. 

Place corn on the grill. 

Cook for about 10-15 minutes, rotating the corn so all the

sides are cooked evenly. Remove corn from grill; cool the

corn slightly before handling. Peel the remaining husk away

(and stringy things) and place corn back on the grill for

several more minutes.

Serve corn immediately with chili lime butter and fresh 

lime wedges. 

I ate my corn with a bone-in ribeye and a baked potato with 

fresh chive sour cream!