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Simple Squashies and Screw-Up Proof Salmon

Simple Squashies and Screw-Up Proof Salmon

After a couple of days bouncing back and forth between a grill and a computer, I decided to do a very simple dinner.  This blogging sh*t is exhausting! Anyone who knows me can tell you I do not measure my food, I just go with whatever looks and smells right.  I have to stop and measure everything for you people and take pictures…jeez.  I guess I just do it because I wasn’t hugged enough as a child and now I need the attention of millions of people…like a stripper or Snookie.

Ok, so here is the deal with salmon…it sticks on the iron grates like really strong adhesive stuff.  I suck at similes, whatever.  Anyway, a simple weeknight salmon should be cooked in tin foil to keep it from sticking to the grill and to keep it moist.

Salmon is already delicious, so the only thing you need to make it great is a teaspoon of coconut oil, salt and pepper, dill, and garlic.  Bam, you’re done, stick it in the fridge until you are ready to cook it.

Kirk likes salmon too, so make extra!

Isn’t he effing adorable? Ok…focus Michelle.  Next you want to slice your butternut squash, but you want to cut it into round slices instead of slicing it lengthwise like you normally would.  When you get down to the end with the seeds just scoop them out with a spoon.

Anyone who has ever carved a pumpkin knows how to do this

Then cut into slices…duh.  Here is where I screwed up, I cut those pieces in into little half moons…don’t do this, they will fall through your grill grates.  Ready for your marinade?

  • 1/2 cup olive oil
  • 1/2 cup vinegar
  • 2 cloves minced garlic, I did mine in a Garlic Zoom
  • 1t paprika
  • 1t cumin
  • salt and pepper

Mix all that together and let it marinate for a few hours, or overnight.

Once you get a dual zone fire going in your grill you can throw everything on for about 5 minutes per side.  I hope I don’t have to explain common sense here…but I suppose I should so no one gives me grief about how they burnt theirs.  If it is cooking too fast move it off to the side of the heat, that is the purpose of a dual zone fire, to have two different temperatures. Hot side for grill marks, low side for cooking.

I pulled the fish off first after about 8-10 minutes and moved the squash around until I got the right amount of grill marks + tenderness, which was about an extra 5 minutes.

I also had two tomatoes, an onion, and two peppers lying around so I decided to make a fire roasted salsa.  I dunked them in the squash marinade, put them on the grill until they had a slight char, then pulsed them in my Ninja. This is not imperative to the result of the salmon, I just had the time and ingredients…so why the hell not.

The finished product was simple, yet full of flavor

And for dessert?


Brownies of course!!!

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2 Comments

Posted by on September 7, 2012 in Barbeque, Seafood, Uncategorized

 

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Smoketacular Brownies

Smoketacular Brownies

So, do you ever have an idea that seems totally freaking crazy and it actually works out perfectly? That is what these brownies are for me. The only thing that popped into my head after the first bite was, “holy crap I can’t believe that worked”

These are aztec brownies, which means they have a little kick to them which I thought was appropriate considering the cooking method.  If you dont like spicy food, or are just a boring old traditionalist then feel free to leave them out, but I promise you it isnt overpowering.

You will need:

  • 1/4 cup grass-fed butter (or coconut oil if butter is not an option)
  • 2 medium sweet potatos
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup honey (you can add more to taste)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon saigon cinnamon
  • 3 eggs
  • 3 tablespoons coconut flour
  • 3 tablespoons unsweetened cocoa powder (less if you dont like want a strong dark chocolate flavor)
  • 4 ounces of baking chocolate- no i dont have a scale, I just used the whole bar…ya know…figure it out
  • 3/4 cup Enjoy Life chocolate chips
  • dash of salt

triple chocolate = triple delicious…also there is a pen, don’t put that in the brownies

Ok, time to start your grill.  I used 3/4 of a chimney of pure hardwood charcoal and made a fire in half of the Weber 22 inch grill.  Slice your sweet potatoes in half and brush them with olive oil, then throw ’em on the grill, I cooked mine off to the side of the direct flame so they wouldn’t totally burn.  Just cook them until they “give” on the sides, even if you are an amateur cook you can squeeze a tater and tell if it is done.

Feel free to start making your batter while your taters are cooking, takes about 20-25 minutes.  Melt the chocolate bar and the butter together, then whisk them with the other wet ingredients.  I strongly recommend having an electric mixer here unless you want a really good upper body workout.  After you incorporate all of your dry ingredients, except for the chocolate chips, and mix some more, you can get started on your sweet potatoes.  If you’re smart, and I am not, you will wait until they have cooled completely to try to scrape the flesh away from the skin, but I was in a hurry.

I put my sweet potato flesh and my batter mixture into a Ninja, but you can use a blender or food processor.  This gets all the chunks out…super duper important!  Next I set up the pan…I am not sure if this is paranoid or genius but I put a 7×11 Pyrex baking dish into a foil pan so that they brownies wouldn’t burn on the bottom from being directly on the heat, and so my pan wouldn’t get ruined.  I know…I thought of everything!

my setup

I put some foil in the bottom too, so there is actually a space between the Pyrex and the foil.  Also the handles rest nicely on the edges.  How freaking awesome is that?

Don’t forget to lick these clean!

Next step is so easy a caveman could do it, I greased my pan with some coconut oil, poured the batter in and mixed in most of my chocolate chips.  I reserved a few for sprinkling over the top just because it looks pretty.

oh look my shadow!

Before you throw these babies onto the grill, check your coals.  You might need to add more to heat it up.  You should be able to hold your hand over them for at least ten seconds, but they should still be hot.  If yours arent add in another 1/3 of a chimney full and check the temp again.  If you’re one of those a-holes that uses a gas grill then you could set it to 350 and bake for 25ish minutes.  This is of course where the art of grilling comes in because they will have different cook times at different temps, you have to do the high-tech “butter knife shoved in the middle” test to see if they are done.  Mine took about 35 minutes, if yours are cooking too fast on the outsides but raw in the middle you can move them off of the direct heat to finish.

I suppose you could bypass this and just bake them in the oven, but if you wanted to do that you could have just found a regular recipe on a site that isn’t about grilling.

oh yeah baby!

On a side note…I think i have a sweating problem…I dress in very comfortable clothes because it is hot as hell here in Virginia and I see people with long sleeves, jeans, and knee-high boots on.  How in the hell aren’t these women sweaty in all those clothes.? I am wearing freaking moisture wicking fabric and I still feel nasty!  Jeez

Addendum: store these brownies uncovered in a microwave or oven.  If you cover them tightly they get soggy. You can of course solve this problem by eating them all in one sitting.

 
5 Comments

Posted by on September 6, 2012 in Barbeque, Dessert, Favorites, Random

 

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