How to Make a Perfect Grilled Chicken
by: Angelica Florin
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Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

We grilled chicken thighs, corn on the cob, and made a garden grown salad for dinner (Photo credit: Wikipedia)

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every pound of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)
2-3 tablespoons of freshly squeezed lemon or lime juice
4 tablespoons brown sugar
1 medium stalk of lemon grass (pounded)
3 cloves crushed garlic
1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grill to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

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Love can be crispy, brown and packed with tons of salt. yum!

I decided to make this for breakfast today and it was real easy to make. I just added some salsa to the top of it and a tad of salt. I recommend it if you’re looking for another method to cook eggs if you’re tired of scrabbled, over easy or your other favorite method.

Photo by: marta juez

What should you keep in mind in order to have the ultimate tailgating party? To follow are several tips to get you on your way to being known for the best ones ever:

The first one should actually go without saying but in the interest of clarity…you should always know exactly where you are going. This means having a map of the parking area, contacting the owner to see if there are any specific guidelines that you need to follow and be sure to get there early enough; before the gates so that you can stake out a great spot.

Your next tip is to not assume that since you have had that same spot for a number of years that you will naturally get the same one, especially if you do not show up early in order to claim it. After all, it is basically a “first come – first served” type of event.

You will need ice, lots of ice. You will need it to keep drinks cold and if you plan on having any cocktails you will need it for that as well. Ice will also help you keep any raw meat as close to 40 or below as you can to help ensure no one gets sick.

You should also have a good grill; charcoal is great for flavor if you have the time to get it up and going properly. However, gas is quicker and you plank cook or use wood chips to get that smoky flavor. You also want to bring one that is big enough to handle more than just a few burgers at a time. Along those same lines make sure that you have enough food to actually feed everyone; most grill masters agree that you should have at least 8oz. of meat for every person. Also, side dishes are good but you want to make sure it will be something that everyone will eat, there are many times that several tubs of unopened coleslaw or potato salad are thrown away.

If you are going to be making cocktails forget about the gas powered blenders all you really need are a few large shakers. You can whip out those margaritas on the rocks, mai tais and several others just by using a shaker. A personal favorite is ice, Grand Marnier, tequila, limeade and fresh limes in a well salted glass.

Of course seating is something to consider; bring some comfortable chairs, invest in a tailgate couch or find one of the inflatable couches (just be sure you have a way to fill it).

One last item, try to load as much as you can the night before so that you will be pretty much ready to go on game day and claim your title as “Tailgating King”.

With impending cold weather and early darkness there is nothing that brings warmth quicker than a good hearty meal; so round up your roasters and crock pots and get ready to satisfy that cold weather appetite with some traditional and simple recipes.

Shepherd’s Pie – for this you will need 2 pounds of ground beef, one chopped onion, 2 cans cream style corn, about 8 peeled potatoes, one fourth cup of butter and three fourths of a cup of sour cream along with pepper and salt to taste.

Boil the potatoes for approximately 45 minutes then mash them with the sour cream, butter, salt and pepper. Cook and drain the beef then add the onion to it and put it in a 13” x 9” pan, place the corn on top and then the mashed potatoes over all of it. Bake it for around 30 minutes at 350 degrees and then broil until slightly brown. Enjoy!

Irish Stew – one of the heartiest recipes for cold weather. Start with 2 pounds of beef or lamb, boned and cut in about ¼ inch strips, 3 thinly slice onions, 2 pounds of thinly sliced potatoes, 4 carrots cut up into about ¼” chunks, 2 tablespoons of parsley, 1 tablespoon of thyme, about 14 ounces of water and salt and pepper.

Preheat the oven to 275 degrees, when you trim the meat leave a little bit of fat for some flavor. Season veggies and meat with the salt, pepper, thyme and rosemary then place all of the items in a casserole dish, cover and cook for about two and a half hours. You will know it is ready when the liquid starts to thicken.

Simple Roast Beef in the Crockpot – This is one of those recipes that is very simple but tastes very difficult. Begin with about 4 pounds of beef top round boneless roast, ½ teaspoon of lemon pepper, 2 chopped onions, 2 tablespoons of olive oil, 4 minced garlic cloves, 1 cup chopped celery, 1 cup chopped carrots, 3 quartered potatoes, 1 teaspoon of sugar, about 1 cup of either beef broth or dry red wine, depending upon your personal tastes, 1 small can of tomato sauce and about 2 tablespoons of tomato paste.

Heat the olive oil in a heavy skillet or Dutch oven and brown the roast, that you have sprinkled with the lemon pepper, on all sides and drain the liquid. Mix the broth or wine in a bowl with the tomato paste and sauce along with the sugar; put the veggies in a crock pot and place the roast on top of them, then cover it with your mixture. Cover it and cook slowly for about 6 to 8 hours until veggies are tender and the roast is done.

Don’t be afraid to try new recipes, most are not as difficult as they seem and everyone will love your new found manly skills in the kitchen.

Okay, so the purists will condemn this recipe, but it tastes great. Cooking a brisket on a covered grill or smoker for up to twelve hours can waste a lot of daylight. I’ve saved a lot of time by setting my oven to automatically start at 4 A.M. at 225 degrees. By noon, I’ve got eight hours under my belt.

Remove the brisket from the oven and finish it off on the grill or smoker. Times vary depending on the size of brisket you select. This brisket was twelve pounds and took about twelve hours total cooking time. Grills and smokers temps can vary and keeping a constant temp can be difficult at times. The oven gives me seven controllable hours of perfect 225 temperature.

Once you put it on the grill, sear it at high heat until the sides are a crispy brown. Lower your heat to 225-250 for the next 2-4 hours and by 4 P.M. your ready to serve. Use the regular spices, condiments, rubs, and sauces that your recipe calls for. Make sure to add your favorite wood chips to the grill for a two to four hour smoke. This is sufficient to give it great flavor. Make sure your apron looks like its been through a war, blackened with charcoal and red with sauce. When the guests arrive, they’ll think you’ve been at this before the sun came up.

Here are the best articles we’ve found on food:

http://www.foodandwine.com/recipes/horseradish-crusted-roast-beef

It seems that restaurants that have a nice but masculine décor along with a menu designed to trigger the males taste buds are becoming a few and far between. However there are still some around that do still appeal to the manliest of men and here they are in no particular order.

Uncle Jack’s Steakhouse in New York City offers the best aged and prepared steaks in the area, including the 28 day dry aged porterhouse (22.5 ounces). They also serve huge Australian lobster tails and some great crab cakes along with other selections of Kobe beef.

If you are in the mood for Italian food then head to Kirkland, Washington and visit Café Juanita where Northern Italian classics abound; including tagliatelle with pancetta and marjoram or even rabbit raviolini with butter and sage. The restaurants menu does change regularly but it is cooked with local organic ingredients as well as the best imported direct from Italy.

When in Atlanta, Georgia you need to visit Ann’s Snack Bar, don’t just take our word for it, because not too long ago the Wall Street Journal declared Atlanta to be the best city in which to get burgers and specifically mentioned Ann’s Snack Bar as the place to get the best burgers. And, it’s not just the burgers that are legendary here, think chili dogs, yep, deep fried and loaded with chili on a bun, enough said.

In the mood for Creole? Then head to New Orleans and Tujague’s Restaurant which is located in the French Quarter and is one of the city’s oldest restaurants. You should definitely try the six course table menu that includes favorites such as beef brisket with spicy Creole Sauce and shrimp remoulade.

If you are looking for a more 1950 American meal feel then you will want to check out Dal Rae in Pico Rivera, CA. All the classics are served here, such as pepper steak, lobster thermidor, cherries jubilee and a particular house pleaser is the chicken Parmesan loaded with cheese and pizzaiola sauce.

And, one more for you prime rib lovers is “Lawry’s the Prime Rib” in Chicago, located in a 19^th century mansion, the most opulent of settings among restaurants and with the most delicious of foods. Be sure to order the English cut as it is extra thick and will bring out the rich flavor; and there is, of course, a dress code in effect here.

The best steaks are the ones that are seasoned, aged and cooked to complete perfection and are not always those that are the top-dollar ones in the best restaurants. Here is a list of the top 5 steaks and where to get them.

Number 5 is the 35 oz Bife de Costilla at the La Cabana in Buenos Aries, Argentina. After taking one bite of this spit seared prime rib steak that is served with their bold Syrah sauce you will understand why Argentineans are considered the most prolific of the meat eaters anywhere.

Number 4 – The rib eye, that is grain fed at the Ekki Bar and Grill located at the Four Seasons Hotel in Tokyo, Japan is seasoned and cooked to perfection and accompanied by the one of the finest selections of wines to be found in the world. The menu here is varied but simple, designed much like New York styled cuisine and the chefs use their culinary skills and the best ingredients to create Tokyo’s best entrees.

For Number 3 you need to visit BLT Prime in New York, NY and have their 16 oz New York strip loin. Naturally any place that has it dry aging room as the featured dining room showpiece is very serious about their beef. While not the most expensive item on the menu it is considered the best and they serve it with your choice of perfect sauces: Roquefort, three mustard or red wine, making a meal you will not forget.

Number 2 – For this you need to make the trip to London, England and visit the Gaucho Restaurant; as you descend their wrought iron stairs you will begin to salivate just from the aroma of the meat cooking on the open grill. The Churrasco de lomo is their signature dish and is a slim cut and exquisitely tender steak that they open and turn out before beginning to cook it allowing it to soak up the garlic and olive oil marinade.

And now for the Number 1 rated steak and location you need to head to Paris, France. Once there you will need to go to the Le Relais De Venise restaurant and order the steak frites. The menu is extremely limited (as in almost no other choices) and don’t even think about ordering it cooked any particular way as it is usually served rare but they may go for medium rare. You will start with a salad made from romaine lettuce with horseradish and walnuts, and then your beef will arrive already sliced with their own secret butter herb sauce along with their fabulous fries.

There you have it, just order your cut with a good sauce or marinade and you will have a steak that is fit for royalty.

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

INGREDIENTS

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.