Posts Tagged ‘Garlic’

So Delicious!! Smoke infused Garlic, Tomato and Thyme Oil

Roast Chicken with garlic thyme & red wine reduction

Simple easy to make chicken that is drool worthy.  Love a good roast chicken. The kind that is full of flavor, juicy and the skin is crispy.

 

Here is what I used to make this beautiful chicken

  • 2 – 4-5lb Chickens Cleaned & Rinsed
  • 40 or 50 peeled garlic cloves (4-5 heads)
  • 2 cups water
  • 1 cup your favorite red wine ( I used Corte Majoli Amarone della valpolicella)
  • 3/4 cup olive oil
  • 1/2 sweet white onion
  • 1/4 lb salted butter
  • 2 large bunched thyme
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper

Hickory chips or pellets

Preheat your pellet grill to 325F or create an indirect fire zone on your gas or charcoal grill.

Fill each cavity of the chickens up with 20 garlic cloves. Insert a few sprigs of thyme and place 1/4 whole piece of onion at the cavity opening to seal in the garlic and thyme.

Place the birds on a BBQ safe pan and sprinkle the remaining thyme and garlic cloves around the birds.

Use your hand to separate the skin from the breast meat. Spread the butter out on the breast and pat it down with the skin.  Its messy work but well worth it.

Slather the birds with the olive oil and generously season with salt & pepper.

Fill the pan with the water and the wine. Place on the BBQ and grill until the internal temperature of the breast registers 155F and the thigh meat is 175F approximately an hour.

When the chicken is done remove and rest covered in foil.

 

 

Strain pan juices into a pan. Squish the garlic through the strainer to add to the sauce. Bring to a simmer skimming off fat and serve with the chicken. Absolutely delicious.

Make sure to make 2. You will want leftovers.

 

 

This is sure to become a family favorite at your house.

Smoked Garlic – Time to stock up the freezer.

I am a big believer in using a grill to its full capacity when you light it up. No reason to do these one at time. One of the things I like to do is stock up my freezer with smoked garlic for the winter. It freezes really well and its super handy to have on hand to add to soups stocks dips (try making an aioli with it) and even served as is on toast points or crusty bread drizzled with a good quality olive oil.

Smoked Garlic

Ingredients

  • 20           bulbs garlic
  • 1c            Extra virgin olive oil
  • ¼ c          black pepper
  • ¼ c          kosher salt

 

  • Hickory wood chips
  • aluminum foil

 

Directions

 

  1. Preheat grill medium high heat creating an indirect fire zone.
  2. Using a knife, cut off 1/4 inch of the top of bulbs, exposing the individual cloves of garlic.
  3. Place the bulbs in a half size disposable aluminum pan
  4. Drizzle the olive oil on the bulbs.
  5. Sprinkle the black pepper and kosher salt on the bulbs. You can also substitute blended salts like chipotle or porcini for an added flavour bonus.
  6. Take 1 handful of hickory wood and create a smoker packet using foil or use a smoker box.
  7. Place the pan of bulbs on the indirect side of the grill. Add smoker packet to direct side of grill.  Replenish smoker packets ever 30 minutes.
  8. After 1 hour cover the pan with foil. Continue until the cloves are softened and light brown in color.
  9. Remove from grill and cool completely. Package the bulbs individually in for the freezer.  Use within 3 months.
  10. Use in soups, stocks, on toast points and anywhere you love garlic.
   

Mothers Day Feast Bison Tri Tip Grilled Corn & Artichokes

Mothers day.. 2010

image via Metblogs

My husband got up this morning and made me some lovely pancakes for breakfast. The children brought me beautiful handmade cards and lovingly made presents from school. I had a nice leisurely morning playing with the kids and writing recipes. I think Mothers Day is such an overrated day. I think everyday should be Mothers & Fathers day. However I will use this day each year to get the house cleaned. I admit it I am shallow like that. Any opportunity to get the house cleaned works for me.

So while the hubby and the kids were cleaning I was playing on the grills. Now in my world a day of playing with the kids and playing with the grills rocks.

My menu for todays meal has been planned since this past Monday. I received an AWESOME present from the food editor of the Toronto Star Jennifer Bain. She also is known as the Saucy lady. I had not seen here for years though we corresponded back and forth. It was fun to grill up some items for her to be featured in a couple of articles in the Toronto Star’s food section. Jennifer brought me a present she knew I would appreciate.

Her husband is a bison rancher in Alberta. I was thrilled to see her digging out packages of meat from her bag. A gorgeous tri-tip and some other cuts to be used at a later date. I knew in an instant what I would be making for Mother’s day. I love tri-tip. Love it. I do not have it often enough. To get a bison tri-tip was really special. I can’t wait to get together again. She is a walking encyclopedia of food knowledge and funny as hell.

For those of you not familiar with Tri-tip Whitetrash BBQ had the following article and image on Santa Maria Tri Tip:

My tri-tip started its journey today in a marinade of dried rosemary, minced garlic, canola oil, and red onions.

While the tri-tip was getting happy I moved on to the side dishes. Artichokes are another one of those items that I do not eat often enough. They are labour intensive but so worth it. I started out with quite a lot of artichokes.

Then I got to trimming them with some scissors to take out the tough sharp outer leaves. I used a large knife to cut off the ends just above the choke.

They are so pretty.

I needed to trim a little faster these were browning up quickly.

Cutting them in half and using a melon baller is the easiest way i have found to clean them out quickly.

I also like eating the stem. I used a paring knife to trim out the harder outer layer.

One of the most important steps is placing the trimmed artichokes in some acidulated water. Thats a fancy schmancy way of saying some water that has some lemon juice in it. So glad I am finally putting those college degrees to use. Basically if you skip this step you will end up with very gray blotchy looking artichokes. It won’t affect the taste but they will look like crap on a plate.

After soaking them in the acidulated water for half an hour I drained them off and placed them in one of my large stock pots filled with fresh water. I boiled them in salted water for approx 1/2 hour till they were just started to tenderize. Now you can skip this step but you better be prepared to stand beside your charcoal grill for a good hour or so while they get tender. Since they are not a rib I am ok with boiling.

While they were getting their happy bath I moved on to the last side dish – corn. I love corn. If given a choice between corn or potatoes corn for me wins out every time. I remember once when I was a kid I got my a$$ seriously reprimanded for eating corn raw right in the field of the farmer that lived near us. Not only did I get the displeasure of my parents bestowed upon me for stealing our neighbours corn I had to go work for the farmer and make up for it. Sheesh I mean really to an 11 year old kid was the farmer really going to miss a couple of ears??? I still think brat (baby brother) ratted me out for that one.

Ok so getting back to the corn. I keep it simple flavorful and fresh. I peel back the husks and I remove the silks and I go right to the grill with it. I don’t season it at all until it comes off. I really find if you use a good charcoal like Basques a lot of the flavor is imparted by the charcoal itself.

When it came off I simply sprinkled chipotle powder, lime zest, salt and pepper on it with a tiny bit of butter. (please note this is the truth the Paula Deen in me didn’t come out today y’all!)At the last minute I always squeeze lime juice on as well.

As the corn was finishing it was time to get the artichokes on the grill to get a bit of char on them. It was quite windy in my backyard today.
**Ahem – note to husband a Q bana may be in my near future. Just saying its something to think about.

Please note this picture should also be proof that I do on occasion wear something other than black. Bright orange neon capris at home are perfectly acceptable grilling clothing.

While all this veggie madness was going on (see Peta I do eat veggies….) on went the tri-tip on the new Traeger 300. I am really loving this grill. Awesome color on everything and great taste too.

Today I employed the reverse sear method. It worked well again. Here is another reference to reverse sear as well.
I held it at 225F for approx 1/2 hour then I finished it at 450F. I took it to medium rare. That way everyone in our house is happy. rested it for 15 minuted lightly tented.

I sliced the tri-tip fairly thinly and served up the corn and the artichokes with a curry aioli (curry powder, good quality mayo, s&p, lemon juice, a wee bit of garlic powder, and a few pinches of turmeric).
Dinner as a family is always great and we try to eat together as much as we can. We are coming up to soccer season in our house this week. That means 3-4 times a week (for the next 12 weeks) we are either at a soccer game or at a soccer practice. I am going to cherish this dinner with family. Let me tell you it was goodness on a plate. #GOAP It was a wonderful meal for mothers day.

For all you Mom’s out there you rock. Happy Mother’s Day to you all.

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