(To our three readers, we are sorry that we haven’t updated the blog since last quarter… we’ll do better…)
Last Tuesday the Epicurean Club hosted its big fall quarter event, Grills Gone Wild. Or as it turned out, One Grill Gone Wild Thus Making it Difficult to Feed Lots of Hungry Epicureans in a Timely Fashion. Thank you to everyone who came and ate, and especially to our awesome helpers!
In case you’d like to replicate some of the dishes at home, here are the main dish recipes. If you’re looking for a salad or dessert recipe, let us know! Though some are family secrets 🙂
KOREAN BULGOGI (wrap in a tortilla with kimchi and sriracha for a korean taco!)
- 2 pounds beef tenderloin tips or boneless sirloin
- 1/2 cup soy sauce
- 1/3 cup sugar
- 3 tablespoons sake — rice wine, or sherry
- 2 tablespoons asian — (dark) sesame oil
- 8 cloves garlic — thinly sliced
- 4 scallions — both white and green parts, trimmed and finely chopped
- 2 tablespoons sesame seeds — toasted lightly in a skillet until golden-brown
- 1/2 teaspoon black pepper freshly ground
1. Prepare the beef: If using tenderloin tips, butterfly them to obtain broad, flat pieces of meat; each should be about 4 inches long and wide and 1/4-inch thick. If using the sirloin, cut it across the grain into 1/4-inch slices (placing meat in the freezer briefly makes this easier). Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to the thickness of 1/8 of an inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours.
3. Preheat the grill to high.
4. When ready to cook, oil the grill grate. Add the garlic kabobs (if using) to the hot grate, and grill for 4 to 5 minutes. Then arrange the pieces of meat on the grate and grill, turning with tongs, until nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic kabobs as the meat cooks. Transfer the meat to a platter when it is done and unwrap the garlic.
Moroccan Burgers (makes four 1/4-lb burgers)
- Salt and Freshly ground pepper
- 1 pound lean ground beef
- 2 garlic cloves, finely chopped
- ½ medium onion, finely chopped
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- 3 tablespoons extra-virgin olive oil (if cooking on stove top, not grill)
In a bowl, combine the beef, garlic, onion, paprika, cinnamon, cumin, allspice, 1 tablespoon olive oil, 2 tablespoons parsley and 1 teaspoon salt. Form into patties. Put those babies on the grill.
If making on stove top: Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the beef patties and cook for about 3 minutes on each side for medium-rare.
- 1 cup reduced fat greek yogurt
- 2 T tahini
- 1 T olive oil
- 1 tsp finely minced garlic, scraped to a paste
- 1/2 tsp kosher salt
- juice of 1/2 lemon
Combine all ingredients together in a bowl. Refrigerate for at least 20-30 minutes before serving.
- 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika
- 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
- 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Place crushed red pepper and paprika in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend.
Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional paprika.Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
Sweet & Spicy Chicken Wings
- Chicken wings, clipped
- White wine vinegar or apple cider vinegar
- Frank’s Red Hot
- Soy Sauce
To grill the wings: soak wings in vinegar and salt mixture for 10-15 minutes, while grill is heating up. Put wings on grill skin-side down (no sauce). Turn occasionally and make sure the wings don’t burn. Cook until nice and crispy!
To make the sauce: Add honey to mixing bowl and add soy sauce (about 2:1 honey to soy sauce ratio). Whisk honey and soy sauce until honey breaks down. Add hot sauce to taste — aim for deep burnt red color unless you like them more sweet than spicy.