Flat Bread Mania

OK....so, don't ever watch Jack Bauer's hero, Bobby Flay. He'll make you want to try things that you really have no business trying. I did it and pulled it off.....barely.....none of the kids would eat it....well, the eldest did, but she may have just been nice to me about it.

I made Flat Bread dough and cooked "flat bread pizza" on the grill.......it was cool. I wish I had taken photos. I did meatball, garlic and tomato w/mozzarella and did a bbq chicken pizza w/homemade bbq mulberry honey bbq sauce.

Check out Chef Flay's recipes for it...it isn't really hard, just friggin time consuming. I swear I may have wasted my day just waiting on the stuff to rise. I think next time, I will add something to the dough to give it a little more flava-flav. (yeah, boi!) sorry...that was sad.

At any rate, I didn't turn on the Grill-master Flay today because I was running around like mad trying to get a bunch of stuff taken care of that I only got half done.

HEY! GET THAT FRUIT OFF MY GRILL!

I've been reading some foodie blogs recently and found Matt over at Mattbites! He has a delicious looking recipe for grilling fruit.

Now I've never tried grilling fruit, but I have always wanted to. This might get some flack for being a little more uppity than what my "wampus regulars" are used to, but sometimes you have to throw something out there and maybe it will stick.

Before you completely diss the idea of fruit on the grill....check out his Plumb Bar-B-Que sauce.

Grilled BBQ Chicken Sandwiches

So, when you have defrosted meat in the fridge and you're not sure what to do with it. Just stick it on the grill, man. You can do it at 10 p.m. if you want....you don't have to eat it......until it's done and smells all good and stuff.

This was a last minute "what are we going to do with it?" situation. I put it on the grill with just some garlic salt and some pepper then at the last minute basted it with the BBQ sauce.....on a whim, right.

I don't know if we were planning on eating this or not, but I toasted an "institutional bun" with some pepper jack cheese (thanks to Costco). (is this what they use in prison?) More on this later...maybe. My, my, my.....that was some good food. (ever notice I don't talk about the "crap meals" that I make from time to time.....which is why there is sometimes a gap in my posting)

Anyway...short story long....I grilled food that I didn't want to go bad. Tip for the day.

Next will be the cakes for Godzilla's b-day party...the wife is outdoing herself this time. I might try to get her to blog about it instead of my paltry diatribes.

Grilling Series: Propane

Make sure you have it.

Juicy Crispy Chicken Breasts

Now, I made this last year and it was very, very yummy. I have since done it with Chicken Thighs and BBQ sauce on numerous occasions with even better results. Indirect heat is a very interesting way to grill things; especially when you're someone used to cooking with high heat all the time.

Now when you try it, try it with the corriander marinade. I'm not sure if any of ya'll like middle eastern flavors, but that was dang good.

"Spice-rubbed. In step 1, sprinkle your favorite spice rub all over the chicken while you're letting it come to room temperature. We like the Indian flavors of 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne."

There are two other ways to do it, which I haven't tried (unless you count doing it with BBQ sauce) that are good too. You'll see.

Anyway, Sunset is a great magazine with tons of fun stuff to cook.

Somebody try it and let me know which one you liked best. (Tony, since you're now the bar-b-queing fool....I expect you to try it.)

Grilling Conserves Water

"What the heck are you talking about?", you ask yourself.

So, the other day I asked for suggestions and 2 of my 3 commented back. I don't know much about organic stuff or trans fat business, but I do know (enjoy, rather) grilling. 'Tis the season to be jolly. No, not Christmas, but it's warm most of the time and time to get your grill tools together and your coals burning (or propane refilled).

Today will just be a tip on why grilling is good. There will be a few of these in this series. I found some recipies that I havne't trie and I'll re-post some of the things I have already discussed.

Now, let's get started:
Well, when you grill, you usually don't have to wash as many dishes. For example: The other night I grilled checken breasts and put corn on the cob (still in the husk) right on the grill. This meant, I didn't have to wash the corn, boil it, nor cut them in half (3 ears f/5 people) . It saved me time and water.....WOW! I'm a friggin' genius. I also threw some broccoli in some foil w/EVOO, S&P and set that on the back of the grill. Saved more water for steaming and another dish. Dang, I'm on a roll now.

I love being able to cook an entire meal right on the grill and not have to turn the oven or stove on. Hank Hill would be proud.

Now, last night, I did make burgers, but I made home made french fries in the oven. I would have done a separate post, but I don't want to interrupt the flow of the Grilling Series.

What you need:
3-4 good sized potatoes
2 TB EVOO
S&P to taste
Optional:
Hot Sauce or Cayenne Pepper

While your oven is pre-heating to 350F, cut potatoes in half, then in 1/4" slices. Mix EVOO and S&P (salt & pepper) and optional stuff then drop potato slices in making sure to get all slices covered w/mixture. Place on a cookie sheet and put in oven for about 20 minutes, but keep an eye on your fries so they don't get burned.

Serve while warm because cold fries are just bad.

Someone try it and get back to me!