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Old 07-19-2006, 10:05 PM   #51
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Thanks so much for your kind responses...the chicken turned out great and everyone loved it. The label on the "Sazanador para pollo" says that it contains salt, paprika, dehydrated garlic and onion, and "herbias finas", which (according to my Google search) is probably thyme, savory. marjoram, sage. basil and lemon peel. That creates a nice, complex assortment of flavors. Good chicken is abundant here - "pollo asaderos" or whole chickens roasted on a huge rotisserie arrangement that roasts dozens of chickens at once can be found on numerous street corners. Underneath the cooking chicken you will find big chunks of potato, which absorb the falling juices and seasonings. Heavenly. The raw chicken is a rather startling shade of yellow on the outside, as Mexican chickens are fed marigolds. I am not an expert on Mexican cooking by any means - just struggling along here, learning new ways of cooking. I do love the availability of fresh fruits and vegetables. We also love the small, thin corn tortillas that I have never seen north of the border. I don't have a definitive fajita recipe, but have had some wonderful fajitas in restaurants here, made with beef, shrimp, fish, pork, etc. They always include lots of peppers and onions and soft warm tortillas. But it is the seasoning that is the variable, so I will continue to conduct my research (yum). The two surprises I've had are (1) the complete absence of cheddar or jack cheese. In the US, Mexican food is often smothered in cheese, as you know. Not here. Maybe a little crumbled "cojita" that is like feta. For quesadillas, they use a Oaxacan or Chihuahua cheese that is a little like mozzarella. And (2) the ubiquitous rice served here is nothing like so-called Spanish rice. Usually just a soft rice pilaf with a few jalapenos, onions, maybe a few carrots - no tomatoes. It's very very good.
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Old 08-11-2006, 01:30 PM   #52
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Two Grill Recipe Favorites

Two of my favorites when having friends over for a barbecue are "Hot Kisses" and "Peach Habanero Bourbon Wings"

http://www.kalamazoogourmet.com/reci....php?recipe=12

http://www.kalamazoogourmet.com/reci....php?recipe=37

Cheers,

Russ
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Old 08-11-2006, 01:32 PM   #53
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Barbequed Ribs
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Old 03-29-2007, 01:06 PM   #54
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Since it is the time of year to start grilling more, found the thread ! My favorites are Chicken, pork tenderloin, ribs, steak, burgers, hot dogs, etc.etc ------ lol, I cook almost every meal on the grill if I can !
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Old 03-29-2007, 02:17 PM   #55
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I Love just about anything that is cooked on the grill. Cooking on my Egg is what I enjoy doing the most. I do it for a stress reliever.
My favorite to cook (due ti the ease) and eat (the flavor is out of this world) is "BOBB". It is Beer, Onion, Butter and Brats. Place the beer, butter, and sliced onion in a grill friendly pot place on heated grill either using a lid or foil,cover. Place brats on grill also. cook 10 minutes, flip brats, cook another 10 then place the brats into the pot cover and cook apprx 20-30 minutes more. I basically rely on my sense of smell for when its done. When it smells like it does at a state fair , then it's done
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Old 03-29-2007, 03:03 PM   #56
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Having given this a bit of contemplation, I think fajitas are my fav dinner because everything is grilled. I love the grilled meat, the grilled tortillas, the grilled veggies....mmmmmmmmmm.
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Old 03-29-2007, 03:08 PM   #57
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Renee, got to try your brat recipe- neat way to do it thanks for posting !
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Old 03-29-2007, 04:07 PM   #58
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As a very new member I am just beginning to explore the forum and one of the first to catch my eye was the grillin’ thread. I see it started last year but was revived. I am pleased that I am not the silly new guy bringing back threads from the past.

I prefer a charcoal grill for flavor but now have a gas grill for convenience. I like many things from the grill but would have to make NY strip or Porterhouse my top choice.

I hope to pick up a few recipes from DC like some of the grilled veggies I read about on this topic thread. I do need more vegetable in my diet.

I do have a favorite recipe for grilling that is a marinated flank steak. It has beer, soy sauce, Dijon mustard, orange marmalade and some additional herbs. The orange marmalade usually throws people into a quizzical expression but it is subtle and a very tasty. This marinade also works well with a London broil which seems to be a little easier to find at the meat counter.
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Old 03-29-2007, 04:35 PM   #59
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Welcome Mirandgl...go post on the Introduction thread so we all can say, "Hey!".
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Old 03-29-2007, 04:52 PM   #60
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I have too many to name just one, I love cooking on the grill, no matter what it is, what the weather is doing, or what time it is.

Banana wrapped, kaluha style pork shoulders are AWESOME, and worth the long cook time.

I get great feed back on my version of beer can chicken. marinate the bird for a day or two in Lime juice, chopped cilantro, ground ginger, red chili flakes, canola oil, cumin, and some turmeric. Stand on grill over a can of singha, or Kirin Ichiban with lemongrass in it, and I like to keep a squirt bottle with chili oil, lemon and lime juice, a little apple juice, tequila, and chicken stock to mist the bird down periodically. Let the bird get nice and crispy, and I serve it with steamed Basmati rice, yogurt mint sauce, grilled pineapple, mango, peppers and onions. Makes great roll ups with tortillas the next day too.
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