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

Jalapeno Avocado Egg Salad

Submitted by Natalie:

Today we are going to take a look at an egg salad recipe that adds avocado and jalapeno for a fiery, almost buttery, and totally delicious take on a classic.

Ingredients:

.-3 eggs
-1/2 jalapeneo, partially seeded
-1 1/2 avocados
-1 small pickle, minced
-1TB mayo
-salt & pepper to taste
-Dash hot sauce, we used Ali's yellow home hot sauce which is a fiery citrusy hot sauce you can get at their restaurant in Parkdale, but you can substitute with any similar, Caribbean style hot sauce.

Using an egg slicer, slice the eggs and then gently mix with mayonnaise.

Coarsely mash the avocado and mix with the jalapeno, pickle, salt & pepper. Fold together with the egg. Do not over mix  as you want the egg to remain a little chunky. Taste and season more as desired.

This is spicy, very tasty and quite rich.

Serve on crackers or a toasted English muffin.

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See also: The best canned tuna or salmon salad sandwich recipe

See also: Fiery Caribbean style peel-and-eat shrimp

Quick Pickled Jalapenos and Carrots

Submitted by Natalie

Have you ever made a recipe that calls for one jalapeno? What do you do with the remaining peppers if you have bought a pack of six or eight?

We love La Costena's pickled jalapenos and carrots and this recipe is inspired by them as well as the freshly pickled peppers you can get in places like Toronto's Kensington Market.

This recipe is easily doubled or even tripled, just adjust the recipe below as required. Be sure to wear gloves when prepping the jalapenos as we call for keeping the seeds in so you can experience that wonderful heat.

To make these you use 3 unseeded jalapenos, washed and sliced lengthwise or in rings.

Also use 1 medium carrot sliced into rounds about 1/8 " thick.

You can, course, use more, just adjust the recipe below as required.

Set aside in a bowl.

Bring to a boil a mix of the following:

3/4 cups white or cider vinegar (or a mix works well...you decide!)
1/4 cup water
1 TB sugar
1 grind of pepper or 1 peppercorn
sprinkling of cayenne (optional)

Once boiling reduce heat and when your mix is simmering add the peppers and carrots and gently keep simmering for about 5 to 10 minutes, then remove from heat and allow to cool in the vinegar mix.

Can be consumed immediately! It is a quick mix. These are great to use as a condiment on burgers, dogs, etc...or however you use pickled jalapenos.

If storing some or all for later use, for food safety store in a clean sterilized jar with a lid. (Here is a link to a video showing how to sterilize a jar -- it is very easy). Can be kept in the refrigerator for at least a week.

This is an easy recipe to modify and experiment with. Other vegetables (for example sliced onions) can be added or used.

Try your own variation and let us know your mix in the comments!

See also: Easy homemade jalapeno hot sauce

See also: Fiery Okra Jalapeño Slaw‏

Do you have a left point-of-view or opinion, a recipe or a story you want to share?

Send them to The Left Chapter via theleftchapter@outlook.com!

Easy homemade jalapeno hot sauce

Today we are going to take a look at a delicious jalapeno based hot sauce that is super easy to make, very flavourful and a terrific way to use up peppers that have been sitting around the fridge and are nearing the end of their "shelf-life".



As a first step you want to slice the peppers up and put them, seeds included, into a large glass or jar and fill the it up with white vinegar so that the peppers are fully covered.



Cover them and put them in the fridge to soak for 24 hours.

They will keep like this, in the fridge, for at least 2 weeks.

When you want to make a batch of hot sauce, take out a couple of the jalapeno slices, and toss them in a blender. Add 1 chopped clove of garlic, half a medium carrot, between 1/8 or 1/4 cup of the vinegar (depending if you like the sauce more or less loose), a good pinch of brown sugar, and salt to taste. Pulse and add vinegar as needed until it is pureed to your liking.

This will make a little less than a cup of hot sauce. (You can, of course, make more).

Pour into a bowl, glass or jar and let sit at least 30 minutes. It is ready to go at that point, but it does get better with some age and if possible let sit, covered, in the fridge for 24 hours.

This is a spicy, fruity, bright and colourful sauce. It will keep for around a week.

Goes well with just about anything you like hot sauce with and is terrific mixed with mayo. Very versatile.

Enjoy!

Sardine Sandwich with Sauteed Spinach, Garlic & Jalapeno

I am a big fan of the lowly, oft-maligned canned sardine. In fact, I love opening a can and having them with some fried eggs, buttered toast and some lemon and hot sauce on the side as a terrific weekend brunch / breakfast or a late night snack.


But today I am going to share a more "fancy" use for the canned sardines in your pantry, and one that is really, really delicious -- a sardine

sandwich with sautéed spinach, garlic and jalapenos served with a special sauce.

You will almost think your 99 cent can has gone gourmet!

First, take some extra virgin olive oil and heat to medium-hot in a saucepan. Then add 3 cloves of minced garlic and sauté for about a minute. Add a handful of baby spinach leaves and sauté for another 2-3 minutes. Finally add some chopped jalapeno slices, pickled or fresh, and sauté for 2-3 minutes more.

Meanwhile, in a small bowl, mix up a blend of a couple of tablespoons of mayonnaise and a teaspoon or two of a hot sauce of your choosing. Tabasco works well as does Cholula. I used El Yucatero's fiery habanero sauce.


Take a good sized piece of a bread you like (I used a medium rye), toast it and top with the sauce.

Then, top with the sautéed spinach, garlic and jalapeno blend.

Finally top with three sardines. I like to alternate their direction but that is purely aesthetic.

You can then eat this open-faced or like a traditional sandwich.

Absolutely terrific! It is also good with a couple slices of tomato and/or a leaf of romaine lettuce. You can squirt some lemon juice on the sardines as well.

A great lunch and a great way to enjoy canned sardines.

See also: The Reuben Dog!

See also: The Leviathan Sauerkraut & Horseradish Double Pork & Beef Burger!

Fiery Okra Jalapeño Slaw‏

Submitted by Natalie Lochwin



This intense, delicious, and very spicy side dish, inspired by Caribbean and Southern cooking flavours, is a great accompaniment to West Indian food, BBQ, picnic food, or just about anything that goes with heat and coleslaw! It also puts good use to okra, a woefully underused delight.



Here it is pictured with clay baked, curried goat!








Ingredients:

• 1/2 cabbage
• 1 onion
• 7 fresh green okra (frozen would likely work just fine)
• 1 clove garlic
• 2 fresh Jalapeños
• red hot pepper flakes
• 1 tbsp curry powder (I used Madras)
• butter
• olive oil
• vinegar
• cider, wine or broth
• lemon
• salt & pepper to taste

Cut the cabbage into a medium shred. You want a texture that is not too fine and is less shredded than many slaws. 

Dice the onion.

Slice the okra into 1/2 " rings.

Slice the garlic, seed and slice the jalapeño. Always be careful seeding a jalapeno, as the seeds can irritate your skin, eyes, etc. Especially if inexperienced you might want to wear gloves. 

Seeding is a good idea, however, as if you don't, the dish will be intensely spicy and enjoyable for only the most seasoned spicy food palate. 

Add 1 TB olive oil to a hot medium or large sized frying pan.

Fry the onion until soft, add the jalapeño and cook for about 5 minutes.

Add the okra. Okra has a viscous quality which blends well with other ingredients. It will act as a thickener. Cook for 8 minutes or so, until soft.

Add the curry powder and a small pinch of hot pepper flakes,  around 1/4 tsp (you can adjust later and add more if you'd like it hotter) cook for a bit, then add some cider or wine (a splash at a time) as your pan is drying out. Add garlic, and cook a little longer until fragrant. Add 1 tsp of vinegar.

Add the cabbage and cook down for several minutes, adding 1 Tbsp. of butter if desired (a  delicious addition).

Add salt and pepper to taste. More hot pepper flakes or a bit of cayenne may be added now if you'd like it even hotter. Finish with a squeeze of lemon.

This can be both made more al dente if you prefer a crunchy cabbage dish or on the softer side. Both ways are great.