Tag Archives: grilling

 

 

 

Salmon, packed with omega-3’s and a good source of protein, along with other meaty filets like swordfish and mahi-mahi, are fantastic when infused with the flavourful char of a grill. It’s a great option when looking for a healthy protein to toss on the grates.

Grilled Salmon with Yogurt Lemon Caper Sauce

This recipe is based on a version of poached salmon served cold alongside a yogurt-based sauce with lemon juice, capers and dill that you’ll often find at brunches, bridal showers and potlucks. But here, the salmon is grilled, giving it tons of added flavour, and it can be served chilled, like the classic, or warm from the grill.

Because this version of salmon with yogurt sauce is so versatile, it works well for any kind of entertaining, whether it’s for a large group or a small family. The sauce can be made ahead so the flavours have time to meld, and the salmon can be grilled in advance, too. Then, everything can be refrigerated and cooled for a refreshing and light summer meal or as part of a buffet.

Grilled Salmon with Yogurt Lemon Caper Sauce

Grilled Salmon with Yogurt Lemon Caper Sauce
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Grilled Salmon with Yogurt Lemon Caper Sauce
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  1. Heat grill to RED zone.
  2. Meanwhile, in a medium bowl, stir yogurt, dill, capers, mayonnaise, lemon juice, garlic, salt and pepper until well blended. Cover and refrigerate until ready to serve.
  3. Brush salmon with oil and grill, flesh side down for 8 to 10 minutes. Turn over and continue to grill for 4 to 5 minutes. Cover and refrigerate.
  4. Serve cold salmon with sauce.
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While you can cook a variety of food sous vide, it is truly a great tool for both steak and grilling enthusiasts. Most grill-masters want to boast perfectly done meat. While that sounds nice, it’s easier said than done.

With the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can cook food evenly and to your preferred doneness with the help of a temperature-controlled water bath. After your food is fully cooked, transfer it to the grill or a skillet for a quick sear. You won’t have to worry about under or overcooking the star of the meal ever again.

Because people are extremely particular about the internal temperature of their steak, it’s a great protein to sous vide. Do you prefer your steak rare? Medium-rare? Well-done? Using the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can set the preferred internal temperature and step away. There’s no need to attend the grill or to put all of your trust in the meat thermometer – let sous vide work it’s magic.

For sous vide steak with chimichurri sauce, season 4 boneless steaks (we used New York strip but use your favorite cut) with vegetable oil and coarse black pepper. Vacuum seal the steak, place each bag upright in the cooking rack then submerge them in the heated water bath.

Once the steaks are cooked to your preferred doneness, remove them from the bags and pat dry before searing. Whether you put these steaks on the grill or sear them off on the stove-top, they’ll only need about 30-45 seconds on each side. Taking the time to sear the meat after it’s cooked will caramelize and beautifully brown the outside, leaving you with a familiar crust and color. While the steaks look familiar on the outside, it’s the tender inside that will colour you and your guests impressed.

Top these edge-to-edge medium-rare steaks with a vibrant, zesty homemade chimichurri sauce to complete the dish. Say goodbye to leathery meat and welcome sous vide into your kitchen.

Sous Vide Steak with Chimichurri Sauce
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Sous Vide Steak with Chimichurri Sauce
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Test Kitchen Tip: For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.

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There are a few dishes that automatically come to mind when I’m meal planning in the summertime – burgers, kebabs, thick, juicy steaks. You know, the foods that – in my mind – should definitely have grill marks.

 

There really is nothing better than a hot burger that drops straight from the grill spatula onto your bun, but don’t forget about fruits and vegetables during grilling season. Grilled fruits like pineapple slices and peaches (maybe topped with a scoop of your favorite ice cream) make simple, seasonal desserts, while grilling a variety of vegetables like corn and lettuce can upgrade your summer side dish recipes instantly.

 

This grilled romaine caesar is a prime example of why veggies should absolutely go on the grill. We grilled sliced heads of romaine lettuce on the Hamilton Beach® Searing Grill to make a summer salad that doesn’t start with potato or macaroni.

 

Preheat the grill to medium-high and slice the romaine lengthwise through the root end. Leaving the root end in tact will help keep the leaves together as it grills.  Brush the romaine halves lightly with olive oil and grill for about 2 to 4 minutes until the lettuce is charred and slightly wilted.

 

We drizzled our grilled romaine with homemade Caesar dressing that we whipped up in no time in the Hamilton Beach® single serve blender. We finished the salad with crumbled bacon (you will never – and should never – eat a Caesar without bacon again) and cracked black pepper. A squeeze of lemon, shaved parmesan, or even a sprinkle of your favorite croutons would also pair wonderfully with these grilled greens.

If you’re already grilling burgers, throw romaine alongside for an easy side salad or serve this grilled salad alone for a light summer lunch – no salad spinner or tossers necessary.

 

 

 

 

 

 

 

 

 

 

Grilled Greens: Grilled Romaine Caesar
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Grilled Greens: Grilled Romaine Caesar
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  1. For dressing, place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
  2. Blend until mixture is creamy.
  3. Add mayonnaise, 1/2 cup Parmesan cheese and oil to blender. Blend until smooth.
  4. Preheat grill to medium-high.
  5. Slice head of romaine lettuce in half lengthwise through root end. (Root end will help hold romaine together.) Use wooden skewers to hold lettuce leaves together, if necessary.
  6. Spray romaine with nonstick cooking spray or brush lightly with olive oil. Place romaine halves on grill.
  7. Grill 2 to 4 minutes each side until romaine is charred and slightly wilted.
  8. Drizzle dressing over grilled romaine. Sprinkle with remaining 1/4 cup Parmesan cheese and croutons.
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Grilled Bourbon Chicken from @hamiltonbeach

With the warm weather here, we’ve been giving our grill a workout, preparing for Victoria Day and summer barbeques. We’ve been grilling salmon, steak, lemon chicken and tequila-marinated shrimp, but nothing can match our favorite dish so far this year: Grilled Bourbon Chicken.

Grilled Bourbon Chicken from @hamiltonbeach

This is a far cry from the take-out bourbon chicken you order from Chinese restaurants. Our version contains real bourbon, so it has a little kick of spice and a hint of deep sweetness. It’s combined in the marinade with brown sugar, soy sauce, molasses, cloves and red pepper for a combination that will knock your socks off.

Grilled Bourbon Chicken from @hamiltonbeach

We use a whole chicken, which is affordable, and with a little practice, it’s quick and easy to break down into 8 separate pieces yourself. Double bonus: you’ll not only save a few dollars per pound for a few minutes of effort, but you’ll end up with leftover parts perfect for a simple and delicious slow cooker chicken stock. You won’t have to buy stock the next time you need it, so it’s really like saving money twice. Can’t beat that!

Grilled Bourbon Chicken from @hamiltonbeach

Once bourbon-marinated chicken hits the hot grill, the sugars in the marinade start to caramelize on the skin, creating a gorgeous brown, crispy skin that has a sweet and smoky flavor you can’t quite describe, but definitely can’t put down.

Grilled Bourbon Chicken from @hamiltonbeach

So as it turns out, Mac from The Whisky Grill was onto something when he talked to us about cooking with bourbon. It adds a lot to the flavor and texture of the chicken – so juicy! – and combined with the rest of the ingredients in this marinade, it’s a home run. We can’t wait to grill this bourbon chicken again on Victoria Day… and Canada Day… and probably again soon after that. Who even needs a holiday? If it’s nice out and we’re hungry, this is it.

Grilled Bourbon Chicken from @hamiltonbeach

Grilled Bourbon Chicken from @hamiltonbeach
Grilled Bourbon Chicken
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Grilled Bourbon Chicken from @hamiltonbeach
Grilled Bourbon Chicken
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  1. In a large resealable plastic bag, add soy sauce, bourbon, brown sugar, molasses, vegetable oil, garlic and crushed red pepper. Seal and shake bag to blend mixture.
  2. Add chicken pieces to resealable bag. Seal and shake to coat chicken. Refrigerate overnight.
  3. Heat grill to ORANGE zone (Medium-High heat).
  4. Drain chicken, reserving marinade. In a 2-quart saucepan, cook over medium heat, about 20 minutes or until reduced to 3/4 cup. Set aside to serve with chicken.
  5. Grill pieces, turning occasionally for 18 to 20 minutes or until chicken is cooked to 165°F.
  6. Serve chicken with sauce.
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IndoorOutdoorGrills_heroWith top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.

Quick Assembly with Excellent Grill Performance.

843-quick-assembly-grillEveryone loves to grill outdoors, but assembling a new grill can take 2 to 4 hours, not to mention the time it takes to decipher the often-confusing instructions.

With the Quick Assembly Grill, setup is a snap because the grill is partially assembled inside the package. Just roll the grill out of the box and unfold it with help from a friend. With only a Phillips screwdriver to attach the side shelves, you’ll be ready to grill your favorite steaks, burgers, chicken, fish, or chops in about 10 minutes.

With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform.



Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

William McCormack, affectionately known by regulars as “Mac,” has been a bartender since he was 18 and has owned bars since he was 24. He is the owner of McCormack’s Whisky Grill in Richmond, Virginia’s “Fan” district, which he started because he was “bored and curious.” At the time, he was putting in a lot of work at his other restaurant, McCormack’s Irish Pub, known for its rowdy but loyal punk rock following. He was no longer enamored with his day-to-day work, and when he turned 30, he became curious about spirits and their unique qualities. He dove right into every aspect of bar education, reigniting his fire for the industry, and started serving premium spirits for a small, but interested, segment of his clientele. He began to understand there was a connoisseur market out there, and wanted to open a restaurant just for them. “The Whisky,” in its repurposed-wood and library-wall-of-spirits glory, was born.

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

The Whisky has no phones, no TVs and no website. It’s not an oversight. For its first few years, the Whisky Grill didn’t even take credit cards. “There’s a lot of people that don’t like me, but they aren’t my ideal customer, so I don’t care. Sometimes I do controversial things; I’m kind of loud mouth. But the right people really love it, and we have a very loyal following now,” Mac explains, still channeling his devil-may-care attitude. But don’t let his punk cred fool you. Mac has three college degrees (“I was just curious about things,” he explains.) and got into medical school. “Being a doctor was my a backup plan in case owning a bar didn’t work out.”

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

His thirst for knowledge paid off. The Whisky is known for being one of the most discerning places in town. “We often pick what our customers drink. We ask them what kind of spirit they want, how they want it served, and their price range. I never expected people would look to us for recommendations as much as they do, but it’s fun and they trust us,” Mac explains.

Mac guides us through the various types of American whiskies sitting on the huge library shelving behind him, such as moonshine, bourbon, malts and blended varieties; then through Scotland, Wales, Japan and Ireland. They all have different characteristics. Mac tells us bourbon is more popular in the United States, and it’s growing in popularity in Japan, but most whiskies of the world emulate smokier Scotch whiskies.

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

Since the Kentucky Derby is this weekend, we ask him for a recommendation to use in the South’s most prized cocktail, the mint julep. Bourbons tend to be on the sweeter side of the whisky lexicon, so they work well in a julep. Lexington or Larceny brands are appropriately sweet with a fruity smell. But if you don’t have these on hand, use whatever you like. “Who am I to tell you what you like?” Mac says. “There are some guys who wear salmon colored pants with blue whales all over them. It’s not my style, but there are people who love those things. It’s all personal taste.”

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

Good bourbon has a lot of nuances that can get lost in a cocktail, so he suggests when making a mixed drink you sub a lower-priced bottle. He’ll even downsell a customer at The Whisky if they order something he feels will get lost in the drink. He explains there are plenty of affordable whiskies out there as good as their expensive counterparts. “Don’t be afraid to try something new when shopping,” he says. “If it’s $15 and you’ve never had it, the worst scenario is you don’t like it straight and you’ll like it mixed with ginger ale or used in cooking.”

Cooking with alcohol is one of the best ways to use it. Wines,
bourbons and beers add extra dimension and depth to food.

Cooking with alcohol is one of the best ways to use it. “We use bourbon in over ten dishes here at the restaurant. Wines, bourbons and beers add extra dimension and depth to food. It creates an amazing richness as the alcohol cooks off.” Home cooks should be careful using bourbon and whiskey in their food because it can be flammable. Use it sparingly and keep an eye on what you’re doing. The acidity in whisky also works great in marinades for because it helps break down the muscle fibers in tough cuts of meat. Mac suggests using sage, basil, dill, lemons, garlic, salt and pepper, and a cup each of bourbon, olive oil and apple cider vinegar. He does this with fish, mushrooms and meats.

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

We steer back to the mint julep. Contrary to what many think, it’s not supposed to be really sweet, so Mac only uses about half a teaspoon of sugar or a teaspoon of simple syrup. He grabs 6-7 mint leaves, likely grown in the garden behind the restaurant, and muddles it with the simple syrup. He adds a full measure (2 oz.) of bourbon and muddles again, then adds a few ice cubes and shakes it well in a shaker to bruise the mint even more and combine it with the whiskey. Some recipes call for soda, but he reminds us the original recipe for mint juleps didn’t use it, so he doesn’t either. (Despite his rebellious nature, he has a charming appreciation for tradition.) He pours the julep into a glass, garnishes with a mint leaf, and serves us. The room smells like mint, sugar and spice, and everyone agrees it’s the perfect amount of sugar and soda isn’t necessary at all.

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

He then makes us a non-traditional julep (“I love doing things non-traditionally,” he says, not recognizing his contradiction.) with sliced fresh ginger, 6-7 mint leaves and a splash of simple syrup. The fresh ginger adds a nice spicy zip to the drink. We can see why this is Mac’s favorite way to enjoy a mint julep. It’s delicious, and ginger is really inexpensive, so this is a fun summer drink to enjoy on the cheap.

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

Blueberries and raspberries highlight the final mint julep he makes. He adds a little more sugar than last time to carry the fruity notes. This drink was born as a custom creation for a friend’s wedding, and it’s been popular in their circle ever since. It gets rave reviews and everyone thinks of porch cocktails on a spring weekend. It’s a beautiful julep – full of bright colors from the berries and mint – so it makes sense it was used for a wedding.

Three Ways with Mint Juleps with McCormack’s Whisky Grill from Everyday Good Thinking by @hamiltonbeach

You can try the mint julep with blackberries, oranges, or peaches and cream. You can also swap out the mint for basil or sage. While adamant Southerners might want to stick to their classic mint juleps (and they are delicious), Mac suggests thinking outside the box and trying something different. If you’re hosting a Kentucky Derby party, suggest everyone dress up and wear big hats. Serve the mint juleps with a cheese assortment, sausages, smoked fish (which he points out is not southern, but from his New Jersey upbringing) and some crackers. Cheap, fun and perfect for a Kentucky-style spring weekend.

McCormack’s Whisky Grill | 204 N Robinson St Richmond, VA 23220
2nd location: McCormack’s Big Whisky Grill | Regency Square Mall, Eastridge Rd, Tuckahoe, VA 23229