- 1 C roughly chopped Cilantro
- 1 C roughly chopped Parsley
- 1/2 C chopped Green Onions
- 1 Tsp coarsely ground White Peppercorns
- 2 Tsp Kosher Salt
- 2 Tsp Brown Sugar
- 2 Tsp Vegetable Oil
- 3/4 C Coconut Water
- 1 (2 1/2 – 3 lb) whole chicken, cut into 12 pieces, skin-on and bone-in
- 1/2 C Low-Sodium Chicken Stock (homemade is best)
- Optional Garnish: 1/4 C finely sliced Green Onions
Add cilantro, parsley, green onions, white peppercorns, salt, sugar, vegetable oil and coconut water to a food processor or blender. Pulse several times to get mixture going, then puree just until a semi-smooth consistency. There should still be a bit of texture left to the marinade.
Combine chicken pieces and herb marinade, coating each piece generously with the marinade. Mixing directly in a large plastic sealable freezer bag works very well here, otherwise, store in a glass or non-reactive container. Marinate, covered and refrigerated for at least 4 hours – overnight is best.
When ready to cook, place marinated chicken pieces in a single layer in a large, deep saucepan. (A 10-inch cast iron pan works well.) Add any extra marinade to the pan as well, and pour chicken stock over. The chicken should be half covered by liquid. Turn heat up to medium high, letting liquid come up to a simmer, uncovered, about 5 minutes. Turn heat down to medium, and let chicken cook gently in simmering liquid, turning pieces as needed, for 30 minutes, or until chicken is fully cooked. Remove chicken to serving platter and tent with foil to keep warm. Simmer and reduce remaining cooking liquid to a light sauce consistency, about another 2-3 minutes. Gently spoon sauce over and around chicken and garnish with finely sliced green onion. Serve Green Chicken with Coconut Green Peppercorn Sauce.
Coconut Green Peppercorn Sauce
- 2 Tbsp Coconut Oil
- 1/3 C finely chopped Shallots
- 2 stalks Lemongrass, tops trimmed, outer tough leaves removed, smashed, and cut into 1 inch lengths
- 2 Tbsp brined, whole Green Peppercorns
- 1/4 C White Rum
- 1 (14 fl oz) Can Coconut Milk
- 2 Tsp Lime Zest
- 1 Tbsp Fresh Lime Juice
- Kosher Salt to taste
In a medium saucepan over medium heat, add coconut oil, shallots, lemongrass and green peppercorns. Sauté until shallots are soft but not coloured, and fragrance releases from lemongrass, about 3-4 minutes. Add rum and reduce until mostly cooked down, about 1 minute. Add coconut milk, and stirring occasionally, simmer until sauce has reduced by half and thickened slightly, about 7-8 minutes. Remove lemongrass pieces, and season coconut sauce with lime zest, lime juice and salt to taste. Serve warm with Green Chicken.
- 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Pineapple Juice
- 1/4 Cup Honey
- 2 Tbsp Minced Fresh Garlic
- 1 Tbsp Grated Fresh Ginger
- 1 Tbsp Toasted Sesame Oil
- 2 Red Thai Chilis, whole, smashed with side of knife
- 3 Tbsp chopped Green Onion bottoms (white parts only)
- 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish
In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture.
Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side.
Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.
- 1 C Beer (a light flavoured lager or ale is ideal)
- 1/4 C Brown Sugar
- 1/4 C chopped Cooking Onion
- 1/2 Tsp Kosher Salt
In a small pot over medium high heat, combine all ingredients. Bring to a simmer and reduce liquid by half, stirring, until light glaze forms, about 10 minutes. Set aside.
Grilled Chicken Thighs
- 4 pieces boneless, skin on Chicken Thighs (about 1.5 lbs)
- 1/4 C Olive Oil
- 1 Tbsp chopped Fresh Rosemary
- 1 Tbsp chopped Fresh Garlic
- 1/2 Tsp freshly ground Black Peppercorns
- 2 Tsp Lemon Zest
- 1 Tbsp Lemon Juice
- Additional Kosher Salt and freshly ground Black Peppercorns to taste
Serve with: Cooked rice, lemon zest, chopped chives and parsley
(Optional tip, but recommended for even cooking.) Line a cutting board with parchment paper or plastic wrap. Unfold chicken thighs and lay in a single layer on top of parchment, place a second piece of paper on top. With a heavy pot, or rolling pin, or mallet, very slightly flatten the meat so that it is an even thickness across. No need to pound it very thin, just a gentle tap down on the fatter ends will do.
In a small bowl, combine olive oil, rosemary, garlic, pepper, lemon zest and juice. Spread marinade over prepared chicken thighs in a shallow dish. Cover and marinate, refrigerated, for at least an hour or overnight.
Preheat a grill to medium high. Just before cooking, season chicken on both sides with a good pinch of salt and grill over medium high heat, skin side down first. Grill until chicken is golden and crispy and cooked all the way through, about 5 minutes per side (165 F internal temperature). When chicken is just about cooked, brush prepared glaze over both sides and continue to grill over medium heat. Remove from heat and let rest at least 5 minutes.
To serve, chop up grilled chicken into bite sized pieces and enjoy over rice. Garnish with lemon zest, chopped chives and parsley.
- 1 C freshly squeezed Grapefruit Juice
- 1/4 C Honey
- 3 Campari Tomatoes, roughly chopped
- 2 Tbsp Red Wine Vinegar
- 3 whole Allspice
- 1/2 Tsp Five-spice Powder
- 1/4 Tsp Kosher Salt, optional
- 1/4 Tsp freshly ground Black Peppercorns
- 11 – 14 Lb fully cooked bone-in Smoked Ham, preferably fat cap intact
Bring ham out of the refrigerator at least 1 hour before roasting.
For the glaze, in a medium saucepan, add grapefruit juice, honey, chopped tomatoes, vinegar, allspice, five-spice, salt (depending on the saltines of the ham) and pepper. Bring to a boil, reduce to medium-low and cook, stirring once or twice, until the mixture is reduced down to the consistency of maple syrup, about 10 minutes. Press mixture through a fine mesh sieve into a clean bowl, discarding whole spices and tomato skin pulp in sieve. Set aside while you prepare the ham.
Position a rack in the bottom half of the oven. Preheat oven to 350 Fahrenheit.
Add ham to a large roasting tray with a splash of water. Score the ham’s fat cap or exterior in a crosshatch diamond pattern, just cutting until you reach the meat (don’t cut into the meat). Cover ham with a aluminum foil cover, sealing well and roast for 1 hour 30 minutes to 2 hours, or until warmed through with an internal temperature of 130 Fahrenheit when registered with a meat thermometer in the thickest part of the ham, nearest the bone.
Remove foil from ham, pull out roasting tray and evenly spoon over glaze. Add back to oven and baste with glaze every 10 minutes for 30 to 45 minutes, until sticky and shellacked. Add a splash of water to the roasting tray to loosen the glaze if it gets too thick.
Watching carefully as to not burn the exterior, turn the broiler onto high for a few minutes at the end to really get that crispy exterior. Remove from oven and rest for 15 minutes, then transfer to a cutting board to slice and serve.
Refrigerate any left overs for sandwiches, chopped in salads or for a pizza topping. Also, make sure to save that ham bone by freezing it until you are ready to make a rich flavourful stock.
- 1/4 C Honey
- 1/2 C Water
- 1/2 C Orange Juice
- 1/2 Tsp Kosher Salt
Place honey, water and the orange juice in a small pan on medium heat. Cook, stirring occasionally, until the liquid had reduced to maple syrup consistency, about 8 minutes, (the glaze will thicken very slightly as it cools down). Season with salt and set aside.
- 1 Kg/2.2 Lb Chicken Wings (about 12 wings)
- 1 Tsp ground Fennel Seeds
- 2 Tsp fresh Orange Zest
- 1 Tbsp Vegetable Oil
- 1 Tsp Kosher Salt
- 1/2 Tsp freshly ground White Peppercorns
- Additional equipment: 8 (10-inch) steel skewers
Preheat your grill (propane, charcoal or wood fired) to medium high heat.
Remove wing tips from the chicken wings for another use, or freeze to make a stock. Cut wings in half at the joint to separate the drums and the flat. Mix fennel seeds, orange zest, vegetable oil, salt and pepper and toss the drums and flats in this mixture to coat well.
Separate the drums and flats. First skewer flats, using 2 steel skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now skewer drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of meatier end as you add on each piece (see image above for an example). You should be able to fit 6 drums per pair of skewers. After skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.
Transfer wings onto the grill over direct heat and grill for 7-8 minutes per side on medium high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.
Turn heat down to medium. At this point (wings will be about 3/4 done), brush the top side of the wings with honey glaze. Grill for 9-10 minutes, then flip onto the other side and glaze again. Grill for another 9-10 minutes. Remove from heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.
- 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
- 1 Tsp finely chopped Garlic
- 1 Tsp finely chopped Shallot
- 1 Tsp fresh Lemon Zest
- 1/2 Tsp Ground Coriander
- 1 Tbsp Olive Oil
- 1/2 cored Pineapple, sliced into 6 spears
- 2 Tbsp store bought Chili Oil
- 1/4 Tsp Kosher Salt
- 1/4 C Coconut Milk
- 1 Tsp Honey
- Fresh Mint Leaves, for garnish
- Fresh Basil Leaves, for garnish
Preheat BBQ to medium high heat.
Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).
Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.
Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.
Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.
In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.