2 lbs trimmed Skirt Steak
2 Tbsp Kosher Salt
1/2 Tsp Paprika
1/2 Tsp ground Cumin
1/2 Tsp ground Coriander
2 Tsp ground Black Peppercorns
2 Tbsp Olive Oil
1 1/2 C sliced White Onion
1 1/2 C sliced One Sweet Peppers
1/2 Tsp grated Garlic
8 x 8” Flour Tortillas
1 C finely shredded Cabbage
1/2 C Cotija or Queso Fresca Cheese
Fresh Cilantro for garnish
8 Lime wedges
Make sure Steak is trimmed to remove silverskin and excess surface fat.
Heat your grill to medium high heat. While heating grill, season both sides of the streak with kosher salt. Combine paprika, cumin, coriander and black pepper in a bowl and mix well. Season all the steak with the spice mix on all sides. Place meat on grill and cook to desired doneness. Remove and allow to rest, tented with foil. Once meat is rested, slice and keep warm.
Heat a cast iron pan large enough for the peppers and onions to medium high heat. Once heated, add olive oil and peppers. Cook for a couple minutes to allow the peppers to just start browning, then add onions and grated garlic. Toss the contents of the pan and cook till the onions soften without burning the garlic. Season with salt and pepper to taste. Set aside.
To assemble Tacos, warm up tortilla on the grill quickly. Place a strip of cabbage on the tortilla, followed by some steak, sautéed peppers, cheese, cilantro and lime wedge. Before eating make sure to drizzle with fresh lime juice. I dare you to only eat 2.
- 1 fresh Fennel Bulb with Fennel fronds attached
- 1 Tbsp Lime Juice, plus extra for finishing
- 2 Tsp Extra Virgin Olive Oil, plus extra for finishing
- 4 C cubed Watermelon, rinds removed (about 3/4 inch x 3/4 inch dice)
- Kosher Salt and freshly cracked Black Peppercorns, to taste
- Maldon Sea Salt, to taste, for finishing
Prepare the fennel; trim top stalks off, reserving fronds for garnish. Slice bulb in half from top to bottom and open bulb up to reveal the inner core. Carefully cut out the core in each half, slicing out a triangular wedge – this will ensure that the final sliced fennel will fall apart nicely in ribbons. Using a mandoline with a guard, finely slice each half of the bulb from top to bottom. Set sliced fennel into a large mixing bowl; you will have about 4 cups of fennel ribbons. To the bowl add 1 tbsp lime juice, 2 tsp extra virgin olive oil, salt and pepper to taste and toss gently to evenly coat everything with a thin layer of dressing. Set aside for 5 minutes to let fennel soften and marinate slightly.
To serve, arrange dressed fennel on final serving platter (leave any watery juices in mixing bowl behind). Scatter watermelon cubes evenly over fennel and lightly dress watermelon with squeeze of lime juice, a sprinkling of cracked black pepper and a light pinch of Maldon Salt. Finish the whole salad with a drizzle of extra virgin olive oil and top with reserved fennel fronds.
Serve with Wok Tossed Hot Wings.
- 1 C Organic Pear baby food
- 1/2 C plus 1 Tbsp White Balsamic Vinegar
- 1/4 Tsp + 1 Tbsp Kosher Salt
- 1 Tbsp Honey
- 3 Jalapeños cut into 1/4’s
1 x 5 lb Whole Chicken
- 1/4 Tsp White Pepper
- 1/4 Tsp Amchur (dried ground Mango Powder)
Place pear puree, white balsamic and 1/4 Tsp of salt in a pot over medium heat and reduce to 1/2 of original volume. Add honey and stir till dissolved fully. While still simmering place cut jalapeños into the pot and remove from the heat, cover and allow to come to room temperature. Once cool reserve half of the bbq sauce for table side service for anyone that wants extra bbq sauce.
Preheat one side of a bbq to medium heat, around 350 degrees Fahrenheit.
On a clean dry cutting board, cut the chicken along the back bone and splay it open flat by pressing on the breast bone, make sure the chicken is as flattened with the skin side up. Season the chicken evenly on both sides with 1 Tbsp salt, white pepper and amchur.
Place chicken over indirect heat, skin side up, and cover barbecue for 30 minutes. Flip chicken and allow to cook for another 15 minutes. Reduce heat to low and flip chicken skin side up and place over direct heat, cook for 15 more minutes.
Using a basting brush, put an even layer of white bbq sauce on the skin side of chicken and cook for 5 minutes. Flip chicken and brush the skin side of chicken with white bbq sauce, cook for 5 minutes and repeat two more times. Finish with the skin side up until chicken is fully cooked.
Remove chicken from grill and rest, tented, for 8 minutes before serving. Cut up chicken into pieces and serve with reserved White BBQ Sauce.
- 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.
- 1/4 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.