Charcoal Grilled Steaks w. Garlic Butter

Today we are going to take a look at a method of charcoal grilling steaks where the grill grate is placed right on top of the charcoal. It is then topped with garlic butter at the end of grilling for exceptionally tender meat.

This method is similar to one known as "dirty" grilling steaks where quite thick cuts are placed on the charcoal with no grill for a somewhat longer cooking time. This was apparently a favourite of President Eisenhower, but don't let that deter you. At any rate, while I like that approach I find this method works better for cuts of around an inch to an inch and a half thickness and also avoids what can sometimes be an overly ashy flavour if you either don't heat the coals enough or heat them for too long.

Either way, this method is most suited for chunk charcoal as opposed to briquettes.

To start you want to use classic BBQ steak cuts like T-bone, rib eye or striploin/New York strip for this. About 45 minutes to half an hour before grilling take the steaks out to season. I generally use Montreal or Chicago style steak spice, but sea salt or garlic salt and freshly ground black pepper always works as well. After seasoning both sides drizzle some olive oil over them and let stand at room temperature until cooking.

Prepare you charcoal BBQ as usual but once your coals are ready place your grill right on top of the coals as opposed to on the rungs elevated above them. You may have to use more charcoal than usual or keep it clustered in a mound at the center to do this if you have a rounded or Weber style BBQ.

Place your grill right on top of the charcoal

Put your steaks on the grill right above the charcoal and cook to your desired doneness,  though really you want steaks rare, rare-medium or medium-rare now don't you?

I cook a lot of steak and can tell when it is done to my liking by timing and touch, but if you are learning here is a pretty good introduction to the various methods. In time and with practice you will find your preferred way.


(Remember if you are nervous about such things you can always use Health Canada's guidelines which recommends cooking to 145 degrees F. and medium-rare).

When the steaks are around 2 or 3 minutes away from being done, place a large dab of garlic butter on top of each one as it finishes cooking. You can buy garlic butter at most grocery stores but it is also very easy to make by whipping together a half cup of softened, room temperature salted butter with 2 or 3 finely minced cloves of garlic. If you want to kick it up a bit add some finely minced fresh jalapeno.

The garlic butter will melt into your steaks making them extra moist and adding layers of buttery garlic flavour. Terrific stuff.

As always let your steaks stand after cooking 3 to 5 minutes before serving.

Serve with your favourite red wine and enjoy.

See also: BBQ Corn in the Husk with Lime and Chili Pepper Flakes

See also: Lamb & Chicken BBQ Burgers

Fiery Veracruz Style Basa Fish

Today we are going to look at a way to prepare our perennial favourite inexpensive Asian catfish, basa, that is Mexican inspired and wonderfully fiery.

This recipe is based on a couple of different ones I have seen for making fish Veracruz style. You can also use other whitefish or red snapper to make it.

It is spicy with very bold flavours and accompanied by a hearty sauce that is almost a side dish in itself.

Here we used four relatively thinly cut boneless and skinless basa fillets.


To begin, season the fillets liberally with sea salt and black pepper and then squeeze the juice of one lime over them.

Let sit for about 15 minutes and then slice each fillet into about three approximately equally sized pieces.

Meanwhile, heat some olive oil in a large saucepan over medium-high heat. To the pan add 1 medium chopped red onion and 1 medium chopped yellow onion as well as 2 minced cloves of garlic.

Saute this for about 2-3 minutes.

Then add a small jar of capers (around 2-3 tablespoons), a large jar of sliced jalapenos, and 20-30 pimento stuffed green olives sliced in half or into thirds. 

Saute this with the onions and garlic for an additional 3-4 minutes.

Once this is done add 1 large can of whole Italian tomatoes with the juice. Add as well the juice of one more lime. Stir it all up and then carefully place the fish pieces around the pan so that they are submerged in the other ingredients and the tomatoes and juices. 

Bring to a boil, cover, reduce heat and simmer for around 15 minutes.

This dish is great served with rice and nacho chips (as well as extra lime or lemon wedges) but it is hearty enough to eat on its own.

It is quite fiery so for a somewhat more mild version reduce the jalapenos to half a jar. 

Pairs perfectly with ice cold beer, a Riesling or a Vinho Verde. 

Enjoy. 

See also: Basa Fillets in Spicy Tomato Sauce

See also: Lemon Baked Basa Fillets

Beef Chuck Chili with Jalapeno Cornbread

Today we are going to take a look at a classic style of chili with beef and vegetables that gains a wonderful texture from the addition of corn meal.


We are going to pair and serve our chili with a perfect side accompaniment -- a simple, spicy and delicious Jalapeno Cornbread.


To make our chili we are going to start by chopping up one large green pepper and about 1 - 1 1/2 pounds of mushrooms.

Heat some olive oil in a large pot to medium-high heat and then saute the chopped pepper and mushrooms in the oil for 2-3 minutes.

Then add to the vegetables 2 pounds of beef chunks. This is usually stewing beef or cubed chuck steak.  You want to brown the beef chunks while adding to the beef and vegetable mixture the following spices (stirring constantly to blend them in):

4 tablespoons chili powder
1 1/2 tablespoons cumin
1/2 to 1 tablespoon of cayenne pepper
1-2 tablespoons freshly ground black pepper
6 minced cloves of garlic
salt to taste

Once you have blended all the spices in and browned the meat add to the pot enough beef stock to cover all of the ingredients. Bring to a boil, reduce heat and simmer for an hour and a half, uncovered, stirring occasionally. If necessary you can add a little more beef stock here or there as you go.

Simmering it for this long will make the beef very tender and moist.

After 90 minutes taste and add salt and pepper as needed. Then stir into the chili 2 tablespoons of yellow corn meal while continuing to let it simmer. Blend the corn meal in thoroughly so that it thickens the chili without lumping.

 Simmer for another 20-30 minutes and the chili is ready to serve.

This chili is great with nacho chips and some sour cream on the side, but it is also perfect with some jalapeno cornbread.

You can bake the cornbread while the chili is simmering.

To make the cornbread mix together the following ingredients in a bowl:

1 cup yellow cornmeal
3/4 cup of all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
a dash of salt
a dash of cayenne pepper
1 minced medium-sized jalapeno with seeds (do not seed the pepper!)

Meanwhile, in a separate bowl mix:

1 1/2 cups buttermilk
2 eggs, beaten

Add the buttermilk and egg mix to the first bowl and blend together. You want there to be no dry areas. Once blended pour into a lightly greased baking dish (8 inch).

Place in an oven preheated to 425 F. and bake for approximately 20-25 minutes. The cornbread is done when the top is golden brown. (If you want you can test by inserting a thin tester into the cornbread. The bread is done if it comes out clean at the middle).

Let stand 10-15 minutes and then cut into squares to serve on the side of the Chuck Chili!


This tasty and warming fall classic goes well with some ice cold beer or a hearty table red wine.

Enjoy.

See also: Slow Cooker Beef & Mushroom Chili

See also: Betty Crocker's 1959 "Spicy Chili" Revisited & Reinvented! - Vintage Cookbook TBT

The Ninkasi: The Ultimate Game/Party Day Submarine Sandwich

Today, in honour of the most over-hyped sports event on Earth coming this Sunday, I am sharing my ultimate game or party day submarine sandwich recipe. I like to make a couple (or more) of these for an event.  I have named it after Ninkasi, the Sumerian Goddess of Beer, whose great gift to us mere mortals I like to sample daily.

First, take a baguette and cut it in half length wise down the middle.

Put down a layer of thin sliced old cheddar cheese. Top with a layer of Black Forest Ham, then hot soppressata style salami, then sliced smoked turkey breast. Repeat this so that there are two layers of each!

Finally, top with sliced red onion and thick cut tomato. 

On the other half place one layer of sliced banana peppers, a layer of pickled jalapenos and drizzle zesty Italian style dressing all over this. 

Combine the two halves into one gigantic, delicious, majestic sub! The sub can be divided into several individual portions.

Terrific with ice cold beer and friends.

Enjoy!