Skip to main content

grilled

Grilled BBQ Beer Chicken and Apricot Flatbreads

 

Grilled BBQ Beer Chicken and Apricot Flatbreads

Let’s say you and I get into it over pizza. We hash it out over the best pizza we’ve ever had. We talk about Naples, and LA, and both agree that New York beats Chicago, unless you want a casserole, then Chicago pizza will do.

And then I tell you that the best Ray’s pizza in New York is the one at 4th and Houston, to which (if you’re a New Yorker) you recoiler in horror that I’ve chosen said Ray’s instead of one of the 147 other Ray’s in Manhattan.

Grilled BBQ Beer Chicken and Apricot Flatbreads 2

We finally just agree to get a beer and pizza and call it a day. Nowhere in our spirited conversation do we mention Seattle. Because the thing about Seattle is that beer is world class, so is the coffee and the produce can’t be beat, but the pizza…

We’ll just talk about the beer and the coffee and the produce and leave talk of the pizza out of it shall we? Similar to a discussion of the best people in the world named Joe wouldn’t include talk of either Buttafuoco or Francis. Let’s just stick to the good stuff.

Grilled BBQ Beer Chicken and Apricot Flatbreads 3

Of course I have a theory about this. The same water that makes the beer fantastic and coffee legendary isn’t so kind with the pizza dough. But here is the thing about baking your pizza dough with beer, wherever you go in the world, your dough will be the same.

Water is for the weak, switch to beer and your pizza dough will become the stuff of folklore.

It might even be brought up in the New York vs Chicago debate.

Grilled BBQ Beer Chicken and Apricot Flatbreads 4

 

Grilled BBQ Beer Chicken and Apricot Flatbreads

Yield: 4 (6-inch) flatbreads

Ingredients

    Crust:
  • 1 ½ cups flour
  • 1 1/8 tsp rapid rise yeast
  • 1 tsp sugar
  • ½ cup wheat beer or pale ale
  • 2 tbs oil
  • ½ tsp salt
  • Chicken:
  • 2 boneless skinless chicken thighs
  • 1 cup wheat beer or pale ale
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp salt
  • oil for the grill
  • Topping:
  • Stout and Sriracha BBQ Sauce
  • 1 cup shredded mozzarella cheese
  • ¼ tsp cilantro, chopped
  • 2 apricots, thinly sliced
  • ¼ cup red onion, chopped

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and sugar. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add the oil and salt while the mixer is still running.
  4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Remove from bowl and add to a lightly floured surface. Knead several times, cut into 4 equal sized pieces. Form each piece into 6 inch circles.
  7. While the dough is rising, make the chicken. Place the chicken in a bowl, cover with 1 cup beer. Chill for 30 to 60 minutes. Remove from beer, rinse and pat dry.
  8. Preheat the grill.
  9. In a small bowl combine the onion powder, garlic powder, smoked paprika, chili powder, cumin and salt.
  10. Sprinkle chicken on all sides with spice mixture.
  11. Grill chicken until cooked through, about 5 minutes per side.
  12. Remove from grill, slice.
  13. Oil the grill (alternately, you can oil the flatbreads). Grill one side of the flatbread until grill marks appear, about 2 minutes, flip and very lightly grill the other side, about 30 seconds, remove from grill. Place the flatbreads on a flat surface with the well grilled side facing up. Top with barbeque sauce, cheese, chicken, sliced apricots, cilantro, and onions. Place back on the grill, close over, cook until cheese has melted.
https://domesticfits.com/grilled-bbq-beer-chicken-apricot-flatbreads/

My recipe for Stout & Sriracha BBQ Sauce, you have to make it.

Grilled BBQ Beer Chicken and Apricot Flatbreads 5

Sriracha Beer Butter Grilled Corn

 

Sriracha Beer Butter Grilled Corn-P

I was once invited to leave The Viper Room when the guy I’d been chatting with escalated past douche bag right up into unignorably obnoxious territory and I was swept up in his wake.

I not so subtly parted ways with him to cross the street towards The Roxy when he escalated further,"You’re leaving?! I pulled out my best stuff for you!" I had no idea that he’d been trying to get somewhere with his meaningless rambling.

Oh, you mean the uber-impressive story about having lunch with Alan Thicke last week? Or telling me that your ex-girlfriend was a sexsomniac?

Or bragging about stealing wifi from your neighbor? Because it was all gold, so clearly I have no reason to leave with this depth of conversational wealth that’s being offered to me.

Sriracha Beer Butter Grilled Corn3

Sometimes, people just try too hard when what they really want is to impress. We can do the equivalent of Over-Sharing-Drunk-Viper-Room-Guy with food. We can try too hard, do too many things, and make a mess of it all.

Keep it simple this summer, some grilled produce, good ingredients, real butter and great beer.

And save the stories of your ex-girlfriend for your guy friends and only after they’re too drunk to object.

Sriracha Beer Butter Grilled Corn

Sriracha Beer Butter Grilled Corn

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Ingredients

  • ½ cup unsalted butter, chopped into cubes
  • 3 tbs IPA beer
  • 1 tsp sriracha
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • 6 ears fresh corn, shucked
  • 2 tbs olive oil
  • salt and pepper
  • ¼ cup chopped cilantro

Instructions

  1. In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy.
  2. Add the beer, sriracha, garlic and salt. Beat until well combined.
  3. Add the butter to a piece of plastic wrap, roll tightly into a log. Refrigerate until set, about 1 hour.
  4. Preheat the grill.
  5. Brush the corn with olive oil, sprinkle with salt and pepper.
  6. Grill on all sides until lightly charred and tender, 8-10 minutes.
  7. Add the corn to pieces of aluminum foil, top with several slices of butter, sprinkle with cilantro.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://domesticfits.com/sriracha-beer-butter-grilled-corn/

 

Hoisin Stout Chicken Legs & What Are Hops?

Craft Beer 101: What are hops? via @TheBeeroness

Chances are, if you’ve spent anytime within stumbling distance of a Craft Beer Lover, you’ve heard the word "hops" thrown around like a rag doll. You may have been leery asking the "What are hops?" question for fear that you’ll be subjected to the mad beer-geek ramblings of your semi-inebriated friend. So, here I am to save you from the possibility of a lecture on beta, delta, and gamma resins whist trying to hide your shell shocked expression, with a quick and dirty introduction to this essential beer ingredient.

Hops are a flower that comes from a plant in the marijuana family. It’s believed that they were originally added as a preservative when trying to make water safe to drink, but due to their uniquely bitter flavor, the use became more about taste than preservation.

Craft Beer 101: What are hops? via @TheBeeroness

Hops have a very specific taste that comes from the oil and gives beer it’s bitterness. These levels of bitterness are measured along a scale called the International Bitterness (or bittering) Units, that we just refer to as a beers "IBU’s." Generally, the higher the IBU’s, the more bitter the beer. That bitterness is used to counter the sweetness in the sugars used to feed the yeast, and it’s that balance that dictates how "hoppy" or bitter a beer tastes, more so than the amount of hops used. For instance, most stouts have a very malty taste (malt, essentially, is the opposite taste of hops), but can have a very high IBU rating. Think of this like weather, the same temperature feels much colder with the wind chill factor. Beer tastes much more bitter without a malty balance. IBU’s are only one indicator of what’s in store for you, bitterness wise, but isn’t always a linear expression of experience.

Hops can be added at various phases of the brewing process and are often added more than once while the beer is being made. If you hear the term "dry hopping" it really has nothing to do with the hops being actually dry, it means that the hops were added at the end of the brewing process and steeped like tea, giving a bright floral taste to the beer, rather than a strictly cooked hop flavor. Most likely, the hops were also added previously in that brewing process and the dry hopping was purely for that bright hop flavor and an extra kick of bitterness.

Hops can be used in the flower state, but are commonly used after being compressed into a pellet that looks like food for a small furry pet. The highest concentration of US hops are grown in the Pacific Northwest. If you’re driving through Oregon and see long green vines strung up on tall wires, you are probably looking at the makings of beer’s most notable ingredient.

Hoisin Stout Chicken Legs via @TheBeeronessOh, and hey, I have some food for you. Thank you for indulging my need to Beer Geek Out for a few paragraphs. Because I’m so nice, I gave you both the oven and grill methods as not to taunt the grill-less causing Sad Face reactions across the world.

This chicken was great from the oven, but I have a huge crush on my grill right now so the win goes to grilled.

Hoisin Stout Chicken Legs

Ingredients

  • 2 cups buttermilk
  • 12 ounces pale ale
  • 2 tbs salt
  • 3 lbs chicken legs
  • 2 tbs sesame oil
  • 2 cloves garlic, grated with a microplane (or minced)
  • 2/3 cup stout beer
  • 1/3 cup soy sauce
  • 3 tbs honey
  • 7.4 ounce jar Hoisin sauce (about ¾ cup)
  • ¼ tsp smoked paprika
  • ½ tsp sriracha hot sauce
  • 2 tbs olive oil

Directions

  1. In a large bowl whisk together the buttermilk, 12 ounces pale ale and salt. Add chicken, cover and allow to sit at room temperature for 30 minutes (if all ingredients are cold from the fridge, this is not long enough from any foodborne pathogens to form). Alternately, chicken can also be allowed to soak in the fridge for 3 to 6 hours.
  2. Rinse chicken well with cold water, pat dry.
  3. While the chicken is soaking, make the glaze. Add the sesame oil to a pot over medium high heat, add the garlic, stir. Add the stout, soy sauce, honey, hoisin, smoked paprika and sriracha, bring to a boil, stirring frequently until thickened, about 8 minutes.
  4. Oven method:
  5. Preheat oven to 425.
  6. Heat olive oil in a skillet over high heat until just starting to smoke. Add the chicken (working in batches if necessary) and sear on all sides until browned, transfer to a baking sheet that has been covered with parchment paper or aluminum foil. (note: browning the chicken before the oven will help you to avoid rubbery, chewy, skin on your chicken).
  7. Brush the chicken on all sides with glaze. Cook for thirty minutes, removing chicken from the oven and re-glazing every ten minutes. Cook until internal temperature reaches 165.
  8. Grill method:
  9. Preheat grill to medium high.
  10. Brush the grates with olive oil.
  11. Brush chicken on all sides with glaze.
  12. Place on hot grill, close the lid.
  13. Turn and brush with glaze every 2 minutes until cooked through, about 8-10 minutes.
https://domesticfits.com/hoisin-stout-chicken-legs-what-are-hops/

Hoisin Stout Chicken Legs via @TheBeeroness

Grilled Reuben Pizza and How To Make Grilled Pizza

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits Grilled pizza is my favorite way to make homemade pizza right now. On the rare occasion that I think about it a day ahead of time, I like to make this pizza dough, but if I’ve only got an hour, I use this one hour pizza dough recipe. The grill gives the dough a nice lightness with just a bit of crunch from the high heat. There are a few things to keep in mind when grillin' up a pizza, but overall, it’s really quick and simple.

To start, make sure you have all of your topping ingredients, sauce and shredded cheese ready to go and next to the grill before you throw the dough on. The process can move a bit fast and you don’t want to be running back and forth to the kitchen to grab what you forgot.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

Preheat the grill to medium high.

Roll out your dough on a floured surface.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

You’ll have to move the dough to something that you can carry to the grill. The best option is a pizza peel, if you have one, they are a great tool when grilling pizza.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsIf you don’t have one, a large cutting board will work well.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

Next, brush the dough on one side with olive oil.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

Transfer the dough to a hot grill, oiled side down (you can also try sliding it onto the grill without oiling it, but there is a chance it will stick). If you’re using a pizza peel, you can flip it like a pancake onto the grill (it’s what I do) or have someone help you transfer it. That’s the hardest part, once you get that down, it’s pretty simple.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

Next, brush the top side with olive oil.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsOnce the underside of the dough has started to form grill marks (about 3 to 5 minutes), flip the dough. The dough will have stiffened by now, making flipping the dough pretty easy. Use the peel if you have it, or a large grill spatula.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsHow To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsImmediately top with your chosen toppings.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsClose the lid and allow to cook until the dough is cooked through and the cheese has melted, about 5-8 minutes. Transfer to a serving tray.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

 

Chipotle Stout Braised Beef Tacos With Fresh Pico De Gallo

Ingredients

  • 1/4 cup olive oil
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 lb Tri Tip Roast
  • 1 Large Bottle (1 pint, 6 oz) Dark Stout such as Bootleggers Black Phoneix
  • 1/2 cup beef broth
  • 6 cloves of garlic, peeled
  • 1 large white onion, peeled and quartered
  • 2 large Chipotle Chilies in Adobo Sauce, chopped, plus 1 tbs Adobo sauce
  • 12 6 inch tortillas
  • For the Pico De Gallo:
  • 1 large jalapeno, stem and seeds removed, chopped
  • 1/2 cup chopped red onion
  • 2 tbs lemon juice
  • 1/2 tsp salt
  • 1/2 cup tomatoes, chopped
  • 1/4 cup cilantro, chopped

Directions

  1. In a large pot or cast iron enamel dutch oven, heat the olive oil over high heat until hot but not smoking. Sprinkle the roast on all side with salt and pepper. Sear the meat on all sides until browned, about 4 minutes per side.
  2. Add beer and broth, bring to a simmer, reduce heat to maintain a low simmer. Stir in the garlic, onions, chilies and adobo sauce, add the lid at a vent.
  3. Allow to simmer until fork tender and falling apart, about 2 1/2 to 3 hours. During the cooking process, turn the meat over about every 30 minutes. If the liquid in the pot gets low, and too thick, add additional beer or hot water.
  4. Once the meat is done, shred in the pot using two forks, remove any large pieces of fat that have not rendered. Cover and simmer for about 5 minutes.
  5. While the meat is cooking, make the Pico De Gallo by placing all ingredients in a bowl and stir to combine.
  6. Remove meat from pot, serve inside tortillas, covered with Pico De Gallo.
https://domesticfits.com/grilled-reuben-pizza-and-how-to-make-grilled-pizza/

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

Grilled Peach Ice Cream

Grilled Peach Ice Cream

I’m really hard on myself, I’ve told you that before. I’m a nothing-is-ever-good-enough kind of person. Lately, my photos have been in my line of fire when it comes to Stuff I’m Not Good Enough At. I can’t figure it out, why the light is never that beautiful, why the images aren’t compelling enough, why the heck I can NEVER master the over head shot. By the way, this all drives my husband crazy, because in the Grand Tradition of Amazing Husbands, he thinks I’m the most talented person in the world, let’s not disrupt that delusion, I sort of like it.

So, one of my tangible fixation for resolving at least some of the issues I have with my sub par photos was this slightly deranged idea that I NEEDED a reclaimed wood table. I NEEDED it (#firstworldproblems). I priced this absolutely necessary item, and in the Los Angeles area, this need could be fulfilled for the low, low price of about $2000. My aforementioned Amazing Husband disagreed that this was an actual need after seeing the price tag for such items.

I couldn’t stop thinking about such a need, and scoured Craigslist for the possibility that I might be able to pick one up. But as luck might have it, an old house in my neighborhood started to get torn apart. It was a 1920’s California Bungalow and the sight of it being ripped apart made me a little heartsick.

As I drove home one night, I noticed a stack of gorgeous antique wood, full of age and scars that I couldn’t get out of my mind. After dinner I pulled on a pair of old boots, waited for the workmen to leave for the day, and began to dig the gorgeous planks out of the trash piles.

I had two very specific feelings about this slightly insane venture of trespassing to dig through a trash pile, at dusk, in East Los Angeles. First, I felt like a crazy person (and clearly an amateur who didn’t think to bring gloves to dig through construction waste and old wood) as I tried to ignore the freaked out looks from passers by. Second, that I was heroically saving this amazing wood from the fate of a land fill (also slightly insane that I was heroizing myself for something so selfish).

Grilled Peach Ice Cream2

After I got home with Heroically Aquired Gorgeous Wood, I used actual real life and potentially dangerous power tools to nail it together, saw off the excess and I then had myself a Personally Reclaimed Wood (prop) Table. And posted the picture of my slightly insane venture on Instagram.

Although I’m fairly certain that my newly acquired fake table did not improve my photos, I’m still happy to have him in my house instead of a landfill.

Honey Porter Glazed Chicken Skewers

Ingredients

  • 2 cloves garlic, grated with a microplane (or minced)
  • 1/3 cup honey
  • 1/2 cup porter or stout beer
  • 1 tsp red pepper flakes
  • ½ tsp Dijon mustard
  • ¼ cup soy sauce
  • ¼ tsp pepper
  • 1 tbs olive oil
  • ¼ cup chopped shallots (about 1 medium shallot)
  • 6 boneless skinless chicken thigh fillets, cut into cubes
  • oil for the grill
  • Chopped cilantro for garnish (optional)

Directions

  1. In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
  2. Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
  3. In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
  4. Grill directions:
  5. Preheat grill to medium high.
  6. Brush the grill lightly with oil.
  7. Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
  8. Sprinkle with chopped cilantro prior to serving.
  9. Oven directions:
  10. Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
  11. Sprinkle with chopped cilantro prior to serving.

Notes

*Use metal skewers made for the grill, or soak wooden skewers in water for 30 minutes prior to use. The best way to do that is to place wooden skewers on a rimmed baking sheet, cover with water and place a heavy plate on top of the skewers to submerge. *Glaze will thicken as it cools. If it becomes too thick to brush, heat slightly to thin.

https://domesticfits.com/grilled-peach-ice-cream/

I used this KitchenAid Ice Cream maker (affiliate link).

Grilled Peach Ice Cream3

Grilled Watermelon Salad

Grilled Watermelon Salad5

Grilled watermelon salad is the perfect summer side dish. Slice up some watermelon rings, throw them on the grill (literally if you’re brave enough), wait for some gorgeous smokey grill marks to spear and you’re half way there.

Grilled Watermelon Salad

If you don’t have a grill, a grill pan will work fine. You can also skip the egregious use of fire all together and just cut the watermelon into bite sized chunks. The saltiness of the Cotija and the briny quick-pickled red onions set of that great sweetness of in-season watermelons.

Grilled Watermelon Salad2

It’s also a great salad to serve at room temperature, making it the perfect low maintenance side dish to serve on your summer party table. It also has a lovely sweetness that pairs well with a spicy food, I served it with these wings. It does not, however, keep very well. If you plan to make it ahead of time, keep all of the components separate and toss just prior to serving.

If you need a patriotic plan for the rest of the watermelon, check this out.

Grilled Watermelon Salad7

 

Grilled Beer & Buttermilk Chicken with Sriracha Glaze

Ingredients

    For the Chicken:
  • 2 cups Buttermilk
  • 12 ounces IPA beer
  • 2 tsp kosher or sea salt
  • 1 tsp smoked paprika
  • ¼ tsp cayenne
  • ½ tsp cumin
  • 1 tbs brown sugar
  • 1 white onion, sliced
  • 2 lbs chicken drumsticks and wings
  • Cilantro, minced (optional)
  • For The Glaze:
  • ¼ cup Sriracha
  • 1/3 cup brown sugar
  • 1 tsp salt
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • ½ cup IPA beer
  • 2 tbs fish sauce
  • 1/3 cup mirin

Directions

  1. In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
  2. Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
  3. Remove the chicken from the marinade, discard marinade.
  4. Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.
https://domesticfits.com/grilled-watermelon-salad/

Grilled Watermelon Salad6

Grilled Artichokes with Crab Filling

 

Grilled Artichokes with Crab Filling2

My grill broke last summer. We were in the middle of a move, and I still held onto the hope that we could fix it, so it wasn’t replaced. In Southern California, grillin' isn’t just a summer activity, it’s a year long love affair, making an entire 13 months sans grill a really long time to deprive myself of the chard glory of fire cooked food.

We just replaced it this past weekend and I can’t get enough of it. I had been trying to satisfy my urge to grill via my grill pan. Although it is a pretty fantastic pan, after making this corn on my stove top in a grill pan I couldn’t take it anymore, I had to have the real thing. I think I’ve officially reached Grill Junky status, lets hope I can keep it under control.

Hope you don’t mind too much, but I’ll be posting my grilling adventures over the next few weeks. And probably well into fall.

Grilled Artichokes with Crab Filling

My favorite pinterest board right now is my Grillin' like a Villain. Feel free to post links to grilled food I should be aware of!

Chicken and Beer Summer Stew

Prep Time: 8 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 2 tbs olive oil
  • 4 chicken thighs, cut into cubes
  • salt and pepper
  • 1 red pepper, julienned
  • 2 carrots, peeled and sliced into coins
  • 1 shallot minced (about 1/4 cup)
  • 1 tbs flour
  • 1 cup white ale
  • 1 ear of corn
  • ½ cup shelled English peas
  • 1 tbs fresh lemon juice
  • ¼ cup heavy cream
  • ¼ tsp turmeric
  • ½ tsp salt
  • 5 leaves of basil, sliced into ribbons
  • 1 loaf crusty Italian bread for serving

Directions

  1. Heat olive oil in an enamel cast iron pot or Dutch oven.
  2. Sprinkle salt and pepper on chicken cubes.
  3. Once the oil is hot but not smoking add the chicken, cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove chicken from pot.
  4. Add red peppers, carrots and shallots (plus additional oil if the pan is dry), cook until vegetables have started to soften, about 8 minutes. Add the garlic and cook for about 30 seconds.
  5. Sprinkle with flour, add the beer, scrapping to deglaze the pot, making sure the flour is well combined without lumps.
  6. Add the chicken back into the pot along with the corn and peas.
  7. Reduce heat to maintain a low simmer, cover with the lid at a vent and allow to simmer for ten minutes.
  8. Stir in the lemon juice, remove from heat.
  9. Stir in the cream, turmeric, salt and pepper. Sprinkle with basil.
  10. Serve with bread.
https://domesticfits.com/grilled-artichokes-with-crab-filling/

 

Grilled Artichokes with Crab Filling3

Grilled Corn with Sriracha Scallion Butter

Grilled Corn with Sriracha Scallion Butter I’m can’t decide what I’m more excited about, the best grilled vegetable recipes I’ve made in years, or this awesome giveaway.

Lets talk about this corn for a second. Of course the original purpose of the corn itself was merely as a vehicle for the Sriracha butter, which I adapted from The Sriracha Cookbook (you should buy it, and the Veggie Lovers version), but the sweetness of the grilled corn with the spicy butter made me forget that I had acctually made other things for dinner. This is a meal all by itself. I would also recommend serving it American State Fair style in bed of aluminum foil so that you don’t miss all that fabulous butter that will melt away. And don’t be shy about adding it to your other grilled foods, shrimp and zucchini would love to take a dip in this stuff.

Grilled Corn with Sriracha Scallion Butter

Now, we can chat about this little giveaway. I’ve teamed up with some other awesome bloggers to give one lucky reader a shiny new iPad:

Enter to win an iPad!

 

Give them a visit, enter to win and GOOD LUCK! And if you don’t win, you can always console yourself with some tasty, spicy, grilled corn.

a Rafflecopter giveaway

(USA Addresses only)

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

Ingredients

  • 2lbs red potatoes, cut into small cubes
  • 2 tbs duck fat (use olive oil for vegetarian)
  • 1 tsp salt
  • ¼ cup chopped shallots
  • 1 clove garlic, smashed
  • ¼ cup stone ground mustard
  • 1 tbs honey
  • ¼ cup IPA
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1/3 cup chopped green onions
  • 2 weight ounces crumbled Roquefort cheese (about 1/3 cup)
  • ¼ cup flat leaf parsley, chopped
  • ½ cup shelled peas

Directions

  1. Preheat oven to 400.
  2. Heat the duck fat (or olive oil for vegetarian) in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  3. In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  4. In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.
https://domesticfits.com/grilled-corn-with-sriracha-scallion-butter/
Grilled Corn with Sriracha Scallion Butter3

Salt Roasted Whole Fish with Grilled Artichokes

Salt Roasted Whole Fish with Grilled Artichokes

It’s been a strange few weeks for me, cooking wise. I’ve been getting back to the food I love, remembering why I ever picked up a whisk in the first place, challenging myself as a cook and remembering the food I fell in love with. If you follow my other blog, you are aware of this shift I’ve taken.

I’m happy, and relived in a way, chasing the Traffic Dragon is exhausting and cooking what I love makes me happy, and for the first time in a while I’m excited to share a dish.

Salt Roasted Whole Fish9

The first time I ever had a salt packed roasted anything was while traveling through Italy as a broke college student. I’d worked three jobs and saved for six months to send myself over seas and had ended up in the small city of Trieste. I’d wandered into a restaurant that was far too fancy for my tiny budget. I saw pesci listed on the menu and just pointed to it. There weren’t any prices on the menu and I just hoped that the fish I order wasn’t too expensive.

Grilled Artichokes5

What came to my table was a salt packed whole fish on a cart. I panicked for a second and then decided to order a glass of wine and enjoy it. It ended up costing $60, a small travelers fortune, but it was worth it. I lived off bread and cheese for a week, but I’ll never forget that fish.

Lately I’ve been trying to remember food I’ve fallen in love with and that fish came to mind. It’s a classic, old world, technique that isn’t used much in the US, but it’s brilliant at locking in flavor with zero added cooking fat.

Salt Roasted Whole Fish4

I found a video online by Tom Colicchio about salt roasted fish, just like the one I had in Italy. It paired well with the artichokes, and grilling is my absolute favorite way to make artichokes now, something you need to try this summer if you get a chance.

The fish is simple. Just start with a whole fish that’s been gutted. Most markets sell these cheaper than large fillets because there is less labor involved.

Mix the salt and the egg white, make a bed of salt on an oven safe serving platter (or rimmed baking sheet)

Salt Roasted Whole Fish

 

Put lemon and herbs in the cavity, then pack the remaining salt around the fish before roasting.

Salt Roasted Whole Fish2

 

It comes out of the oven a light golden brown and steamed to perfection. Very impressive, and pretty easy.

Salt Roasted Whole Fish 11

 

For the artichokes, just cut them in half down the center

Grilled Artichokes

 

Grilled Artichokes2

 

Use a melon baller and a sharp paring knife to remove the hair and the purple leaves, then boil for 25 minutes,

Grilled Artichokes3

baste with melted butter and grill until you get those beautiful grill marks.

Grilled Artichokes4

 

Citrus Cooked Scallops with Smoky IPA Parsnip Puree and Beer Pickled Jalapenos

Yield: Yield: 4 appetizer portions

Ingredients

    For the Scallops:
  • 8 scallops
  • ½ tsp salt
  • 1 cup fresh squeezed orange juice (about 2 large oranges)
  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • For the Parsnip puree
  • 1 lb parsnips, peeled and sliced into 1 inch slices
  • 4 tbs butter
  • ¼ cup IPA
  • ¼ tsp salt
  • ¼ tsp smoked paprika
  • Beer Pickled Jalapenos (recipe to follow)

Directions

  1. Place the scallops in a small bowl, sprinkle with salt.
  2. Pour orange juice and lemon juice over the scallops (scallops should be submerged) cover with plastic wrap and refrigerate.
  3. Allow scallops to “cook” in the citrus for 3 hours and up to 6, or until the scallops have turned white.
  4. Cook the parsnips in lightly salted boiling water until fork tender, drain.
  5. Add parsnips to a food processor with remaining ingredients, process until smooth (add additional beer or water for a thinner consistency).
  6. Remove scallops from citrus, allow to drain and dry on a stack of paper towels.
  7. Plate puree, top with scallops, and then one to two pickled jalapenos on top of each scallop.
https://domesticfits.com/salt-roasted-whole-fish-with-grilled-artichokes/

Adapted from Tom Colicchio Master Class: Salt Roasting Fish (video includes tips for serving)

Beer Pickled Jalapenos

Ingredients

  • 2 tbs sugar
  • 1 tbs salt
  • ½ cup vinegar
  • 2 tbs water
  • 1 cup beer (I used an IPA)
  • 6 large jalapenos thinly sliced

Directions

  1. In a saucepan over medium high heat, add the sugar, salt, vinegar and water. Stir just until the salt and sugar have dissolved, remove from heat. Stir in the beer, pour into a jar.
  2. Refrigerate until cold, about 20 minutes.
  3. Add the jalapenos to the jar, replace the lid and refrigerate for at least 24 hours.
  4. Jalapenos will last for several weeks.
https://domesticfits.com/salt-roasted-whole-fish-with-grilled-artichokes/

Salt Roasted Whole Fish5

Brown Butter Grilled Beer Cheese Sandwich

There are some great elements in this world we live in that we beg the universe to some how bring together.

Like a Yankees vs. Dodgers World Series

Or an episode of The Office directed by Christopher Guest

Or Trey Parker have complete creative control over The White House Holiday Card

Or a reality show hybrid of The Bachelor and Fear Factor

Even though I have to come to terms with the fact that those things will sadly never exist, I can meld brown butter and beer cheese into the greatest of all grilled cheese sandwiches. It won’t have the cultural repercussions of any of the above unions, but it is the best sandwich I’ve had in a long time. Too bad I didn’t have the forethought, or the consumptive restraint, to create a beer tomato soup to go along for the journey.

Brown Butter Grilled Beer Cheese Sandwich

Ingredients

  • 6 oz cream cheese
  • 1/2 cup mozzarella cheese
  • 1 tsp cornstarch
  • 1/4 cup Pale Ale
  • 4 oz cheddar
  • 8 slices bread
  • 4 tbs butter

Directions

  1. In a blender or food processor add the cream cheese, mozzarella, cornstarch and beer. Blend until smooth, about 3 minutes. Spread the beer cheese generously onto 4 slices of bread. Top with about 2 tbs of cheddar and then top with a clean slice of bread.
  2. In a skillet with a lid melt the butter over medium heat (don't allow the butter to get too hot or it will burn) until just starting to turn a golden brown. Carefully add the sandwiches, and replace the lid allowing the sandwiches to steam in the pan until the underside is golden brown, about 3 minutes. Flip the sandwiches, replace the lid and allow to cook until the other side is a light golden brown and the cheese is melted, about 3 additional minutes.
https://domesticfits.com/brown-butter-grilled-beer-cheese-sandwich/

 You can also use the pre-oven beer cheese from my Roasted Garlic & Parmesan Beer Cheese Dip.

 

Chipotle Grilled Cheese With Shiitake Mushrooms & A Chipotle Round Up

I don’t buy many things in cans. I DO buy Chipotle peppers, and those come in cans. I’ve had to become inventive with them, as I try to use the food in my fridge rather than let it go to waste. And although the can these gorgeous smoked Jalapenos come in is rather small, a little goes a long way and I end up with a lot left over.

Seeing as how I am asking you to open a can to make this here sandwich, I also wanted to leave you with a few other things you can do with the rest of that can, once you devour that spicy, smokey grilled cheese. 

I rarely do "Internet Round-Ups," But Chipotle peppers and my desire to use the whole can has left me no choice, but has give me quite a few recipes that I can’t wait to try. Check them out:

1. Shrimp & Pasta with Chipotle Cream Sauce, Modern Comfort Food

2. Honey Roasted Chipotle Peanuts, Braised Anatomy

3. Cherry Chipotle Beef Ribs, Pop Artichoke

And some Chipotle Goodness, from my own Kitchen:

4. Chipotle Hummus, Domestic Fits

5. Chipotle Stout Braised Beef Tacos, The Beeroness

Now you are fully equipped to use an entire can of Chipotle In Adobo. 

Shiitake Mushroom & Chipotle Grilled Cheese

1 tbs olive oil

6-8 large shiitake mushrooms, sliced

2 chipotle peppers in adobo sauce, chopped (use gloves)

2 tbs cream cheese, softened

1 cup shredded cheddar cheese

2 tbs chopped cilantro 

4 slices of bread

2 tbs butter, softened

In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the sliced mushrooms and sautee until dark and cooked through, remove from heat. 

In a bowl, add the softened cream cheese and the chipotle peppers, stir until well combined. Add the cheddar cheese, mushrooms and cilantro and stir until combined. 

Butter one side of each slice of bread. Return the pan used to cook the mushrooms to medium high heat, add one slice of bread, butter side down to the pan. Carefully slather half of the chiptole cheese mixture onto the bread and top with another slice, butter side up. Repeat for the additional slices of bread. Cook on each side until browned, about 4 minutes per side. 

Remove from pan, slice and serve with a cold beer.

Pin This Post! 

Follow me on twitter

Follow me on Pinterest

Like Domestic Fits on Facebook