Grilled chicken is a family favorite, oh so easy and so many ways to prepare it.
It’s the Summer, it’s hot and nobody wants to be in the kitchen, especially when the weather is perfect, the birds are chirping and the sun is setting so perfectly in the sky.
Ok, it’s not always such a bucolic setting in August here in New York, in fact the mosquitoes are out like frantic shoppers on Black Friday and the heat and humidity can be downright oppressive, but with this winning recipe, you’ll be cool as a cucumber enjoying the good life whether you are dining in or outdoors.
There are so many ways you can add flavor to chicken to look like a rock star to your friends and family, but one of the easiest and most rewarding ways is by marrying these simple and delicious ingredients that I use to make my Grilled Lemon and Herb Chicken.
Strawberry season is coming to an end, but have no fear…there are some excellent options if you missed the berry boat.
The summer brings us so many amazing things.
Fresh vegetables, delicious fruits, the sounds of children laughing as they run through the sprinkler, the smell of fresh cut grass and especially today…
God Awful Heat and Humidity!
Cue the Lovin’ Spoonful’s song……
Hot town, summer in the city
Back of my neck getting dirty and gritty
Been down, isn’t it a pity
Doesn’t seem to be a shadow in the city
All around, people looking half dead
Walking on the sidewalk, hotter than a match head
Summer is here and my inner caveman needs to be near fire, sticks and raw stuff every night.
( ok, and beer or wine or martinis..but mostly beer..ok, never martinis or wine..I just wanted to sound classy)
Why is that?
Is it the great outdoors? The freedom of the backyard? The smell of freshly cut grass ? Or perhaps it’s the stress of trying to cook a great meal while making sure that my toddler and black lab don’t knock over, fall into or throw toys into the crazy hot BBQ?
Whatever it is…I’m taking advantage of the beautiful Long Island weather, the bounty of fresh basil growing in my garden and the massive bag of charcoal at my disposal.
Last week my wife tells me that her friend is out of town on vacation and she needs a big favor?
She has a large garden that needs to be watered and as a “Thank You’, we would be able to take as many cukes as we wanted.
So, I grabbed a basket, a colander and my favorite helper. My little guy.
“Variety’s the very spice of life, that gives it all its flavor.” William Cowper
Variety is the spice of life. The old proverb is true.
So many people are set in their ways, when it comes to life and in cooking as well.
They go to work every day after day eating the same bowl of cereal and come home after eating the same
ham and cheese sandwich for lunch and sit down to a meal that was predetermined the week before, and
the week before that and the week before that. Life is much more than salt and pepper. Literally.
For instance, take salt for example.
I know of about 24 different salts. Kosher salt, sea salt, smoked salt, pink Himalayan, Fluer de sel, flavored salts and the list goes on.
They all look, feel and taste different.
Hold on to your seat because if you think there are only 3 seasonings in the pantry wait until you see the
amount of ingredients I have in this blend.
Oh yeah…. the Summer of Seafood continues and the way it is going now, I hope it never ends.
One of the freshest, easiest and most rewarding seafood recipes that I have in my culinary treasure chest is for Baked Clams.
Baked Long Island Cherry Stone Clams, to be precise.
Simple, delicious and a big tradition on Long Island.
Long Island has been very popular in the clam business for generations and for good reason.
The Great South Bay of Long Island produces some of the finest clams as well as numerous bays and areas scattered throughout the North Fork of Long Island and I, have the pleasure of residing around them all.
What does this mean?
Never frozen, always fresh.
No chemicals, no preservatives.
Easy to come across and at a good price.
Summer. I don’t know about you, but there is something so special and pure about the Summer.
Hell, think of all of the songs created in honor of this warm and wonderful season.
“Ain’t no cure for the Summertime blues.”, “Summer in the City”, “Surf City”, “Endless Summer Nights” “Surfin’ USA”, “Hot Fun in the Summertime” and one of my favorites, “Summer Nights”, by Van Halen. If you haven’t heard it..get ready to blast it.
Delicious, Red, Ripe Strawberries.
The Summer season for strawberry picking, strawberry eating and strawberry worship has officially begun and you are right in time to share the love.
So, grab a wicker basket, a napkin and take a walk with me as we pick the ripest, juiciest and most delectable berries you will ever taste and learn a thing or two along our walk.
There’s something about the warm weather that really makes me want to grill.
Is it that I love cooking outside?
Is it because when I’m cooking I feel that I am in my own private world?
Is it because there is that something so enjoyable about drinking a few Summer ales and creating something delicious that comes from your own yard?
I really don’t know the answer, I’ve never really looked into it that hard until now.
What I do know is that I have a full bag of charcoal, a full propane tank, some drinks in the cooler and lots of food ready to hit that sizzling steel grate…so let’s do this.
Memorial Day is a very important day. If it’s not a very important day to you…it should be.
A day to remember, a day to continue living and a day to give thanks to those that have given the ultimate sacrifice for our freedoms. Their lives.
I’d like to honor those that gave so much in my prayers and honor my family and friends by grillin’ like a villain.
It’s time to rock out with my charcoal out, so grab a napkin and get ready to drool baby…
First…before anything…, I have to tell you that I cook steak on charcoal over gas any day of the week.
Don’t get me wrong…I love my gas grill, but sometimes you have to go back to basics from our most primitive times.
Fire and meat. Keep it simple…keep it original and keep it real.
Through trial and error, I have found that the best way to grill a steak is by removing the steaks from the refrigerator about 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature.
Next…Massage each side with olive oil, freshly cracked black pepper and sea salt.
One tbsp of salt and one tbsp pepper per side. Yup, that’s right. You need to understand that a good amount of the salt and pepper will fall off into the fire, but the ones that make it will help create the most amazing crust you desire.
20 Seconds before Mr. Beefy slides onto your plate, drop a tablespoon of your homemade butter or the best quality salted creamy love that you can find.
Follow this recipe exactly and you can rule the world….date that supermodel you saw in the newspaper…juggle knives while riding a skateboard…ok, you may not be able to do all of those things ( like I do) but at least you can be the envy of the neighborhood and the master of the coals.
Enjoy you meat and spread the love.
Happy Memorial Day!
Check out the full recipe below and…
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- 1 Rib Eye Steak about 1 1/2 inches thick.
- 2 Tsp of Vegetable Oil
- 2 Tbsp Black Pepper ( freshly cracked)
- 2 Tbsp Sea Salt.
- 1 Tbsp Butter (salted)
- (1) Rub the steak with oil and 1 Tbsp salt and pepper on each side.
- ( yes, that is the proper amount..most of it falls off while cooking)
- (2) To make those pretty cross hatched grill marks, place you steak on the grill as if it was a clock with the small hand pointing at 10 o'clock and close the lid.
- (3) Grill the first side for 2 minutes.
- (4) Rotate each stake so that they point to 2 o'clock and close the lid again.
- (5) Do the same as you did on the first side. 2 minutes then turn for another 2 minutes.
- This will get you to a medium rare steak.
- Remove your steak, let it rest on a cutting board and top with butter before you slice it.
- DO NOT TOUCH OR POKE AT THE MEAT. LET IT STAY FOR THE PROPER TIME WITHOUT MOVING IT.
- When grilling directly, only turn you meat once on each side.
- These steaks are on the costly side, so we don't want to make many mistakes and ending up dried, rubbery steaks can be a nightmare.