Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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1948-(via File Photo) on Flickr.
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6 posts tagged grill
Banh Mi Steak Sandwich & Potato Salad
This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!
Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.
For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.
For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.
Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi!
(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)
Margarita Chicken
Happy 4th of July Everybody! We made this chicken yesterday, and it was delicious! I love having a holiday in the middle of the week, it makes me feel like I’m on vacation in my own house. I can’t wait to see fireworks later on! Yayy!
This is easy to do but you can’t walk away from the grill for very long, it can flare up and burn when you’re not looking. I grilled this for about 45 minutes turning every few minutes and sprinkling with orange juice at first, instead of water, to quell any flare ups. I started adding the sauce after the chicken cooked for about 15 mins on both sides with a few flips of each side. I baste with the sauce for more than half of the cooking time, about 25 minutes, it gets very caramelized and coated with sauce if you do it this way.
Make the marinade for the chicken. Combine 2 inches or so of fresh grated ginger root, 4 garlic cloves minced or grated, the juice of 1 orange or tangerine, juice of 1 lemon, 1 shot, (or 2,) of Tequila, 2 tsp olive oil, 1 tblsp apple cider vinegar, 1 tblsp ancho chili powder, 1 tsp ground coriander, , a shake of red pepper flakes, salt and pepper. Coat all chicken pieces, (I bought a free range, organic chicken, cut up) Cover and refrigerate for an hour or so.
For the sauce I buy my favorite bottled sauce and doctor it up with 1 shot added tequila, 1/2 cup organic ketchup, 1 tbls cider vinegar, and 3 tblsp molasses.
Turn the grill on to med high. Oil a paper towel with vegetable oil and rub it on the grill so the chicken doesn’t stick. Grill for 45 minutes, turning frequently and keeping the lid covered for most of the time. Chicken is done when there is no longer any pink inside, the juices run clear, and it firms up, or when an instant read thermometer reads 170. Le the chicken rest for 10 minutes before serving.
I might make bbq chicken pizza with the leftovers. Yum!
Garlicky, Lemony, Super Yummy Filet Minon-ka-bob 2012
First dinner of the New Year! yum yum
At our grocery store they had a New Year’s Eve special last week, Grass Fed, Free Range Organic Beef Tenderloin roast @ 6.99 / lb (while supplies last). The catch is you have to buy a whole one. The expire date isn’t until the end of January 2012. I guess they just want to save on labor, it costs more for the butchers to cut it up. So I splurged. It was worth it. Filet Minon is my all time favorite Holiday food. And this is enough steak for several meals and maybe even a dinner party. I cut most of it into steaks, packaged them & put them in the freezer for future feasts.
The part I didn’t freeze, I cut into cubes and marinated in a mixture of olive oil, lemon juice, Worcestershire sauce, fresh chopped parsley, red pepper flakes, dried basil, cracked black pepper, lots of fresh crushed garlic, & soy sauce. Marinate in the fridge for an hour or so.
Soak bamboo skewers in water. Thread your skewers with zucchini, onion wedges, cherry tomatoes (these are from our front garden, we still have some on Jan 1! due to the crazy warm weather) mushrooms and the steak.
Light the grill. If your grill is new, brush the kabobs with some oil before grilling so they don’t stick. Cook on med/ high for a few minutes on each side till desired doneness.
Serve with Basmati rice. Nothing is better than grilled tomatoes & onions with basmati rice.
yum!
Grilled Artichokes
Artichoke is my favorite high maintenance vegetable. 
They’re worth the time and trouble when you taste this yummy dish!
In a large cooking pot add 1 cup water and 1 large artichoke which you have trimmed and covered in the juice of 1/2 lemon.
Basically, you cut off the very end & use a kitchen scissors to cut all those sharp points off the ends of each leaf. Before it starts turning brown rub lemon all over it. Add both halves of the lemon to the pot of water as well. Salt and pepper. Cover and cook for about 25 minutes so the artichokes get a bit tender. They will continue to cook on the grill.
Make a garlicky sauce by combining 1 large crushed garlic clove with 3 tablespoons olive oil, a squeeze of lemon, some basil, salt and pepper.
Once the Artichoke is par boiled, cut it in half and remove the choke (those furry bits in the very center)
Brush with the garlicky sauce and grill till crispy, smoky and browned. Yum!
