Wednesday, October 12, 2011

Ultimate Backyard barbecue - Mains

Rickard’s Perfect Steak 

Juicy 10 oz. Perfect Steak 28 day aged New York Strips marinated in The Perfect Steak marinade and Rickard’s Red topped with grilled button mushrooms. 

10 oz. New York Strips, or my favourite 6 oz. top sirloin 
Perfect Steak Marinade 
Rickard’s Red beer 
Button mushrooms 
Soy Sauce 
Olive Oil 
Black Pepper 

Toss the mushrooms in a roasting pan with a splash of soy sauce, olive oil, a couple minced garlic cloves, and Rickard’s red beer. Put the pan right on the main grill surface and cook the mushrooms down until they are soft. Separate the mushrooms and their liquids. Keeps the mushrooms in the roasting pan to brown them, put the liquid in a sauce pan and reduce it into a glaze for the steak and mushrooms, aka heat it until there is very little and it’s very rich and thick, season as necessary. Marinade the steaks, defrosted, for 30 minutes at room temperature in a mixture of Perfect Steak Marinade and Rickard’s Red, equal parts. Grill following the Perfect Steak Grilling Guide. Serve mushrooms atop steak, with a drizzle of the glaze reduction. Possibly with a blue cheese butter medallion instead of glaze. 

A what? Partially melt butter so that you can work with it, add blue cheese and mix them together. Spread it onto wax paper and roll into a tube, put it in the freezer for a few minutes then take it out and cut into medallions. Butter loves steak, so does blue cheese, mmmmm steak love. 

Rickard’s White lemon chicken 

Seasoned boneless chicken breasts grilled then braised in Rickard’s White accompanied by grilled lemons, arugula and cranberries. 

Boneless Chicken breasts 
Rickard’s White beer 
Apple cider vinegar 
Olive oil 
Course pepper 
Cayenne pepper 
Course salt 

Take a generous amount of salt and some caraway seeds and heat them in a pan essentially infusing the caraway taste into the salt. Add water, 8 parts water to 1 part salt, dissolve the salt into the water, let cool. This first part is the brine, you’ll want to do this several hours before or even the night before you cook this meal. Once the brine has cooled add it to a re-sealable container with your chicken breasts. It will tenderize and moisturize your chicken, that’s good! 

Next day, remove your chicken breasts from the brine and pat dry. Lightly coat them with olive oil then season with the following spice mix: 
2 tablespoons cumin 
2 tablespoons paprika 
1 tablespoon coriander 
1 teaspoon cayenne pepper 
1 teaspoon caraway 
1 teaspoon pepper 
1 teaspoon salt 
2 cloves of minced garlic 

Rub the chicken thoroughly and generously with this spice mix. Grill the chicken breasts so that you have the perfect sear marks on them then like braising in the oven add the chicken breasts to a roasting pan in your grill with a little Rickard’s White that you’ve already pre heated. 

Take your pecans and coat them in honey then a little of the same spice as above, toast them in a pan, set aside, or not, I just like seasoned nuts. Cut your lemons in half and grill them for ten minutes face down. 

Finish cooking the chicken breasts in beer, total cook time between grilling and braising should be at max 30 minutes, use a thermometer if you are unsure. Take the braising liquid and reduce it in a pan to a thick glaze. If you’re pressed for time the chicken can spend some time on the warming rack while you prepare the glaze. Make the following vinaigrette: 
2 tablespoons of apple cider vinegar 
2 tablespoons of olive oil 
A squeeze of honey 
Grind of pepper 

Toss the arugula, cranberries, and pecans in the vinaigrette and place it as the base for your chicken. Slice the chicken breasts and serve a few slices atop the arugula with a drizzle of the glaze on the chicken, serve a grilled lemon half on the side. Give the lemon a squeeze over everything above. Enjoy. 

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