One of the toughest things about having a cookbook/food blog, is that every time I go to anyone’s house they are always apologizing for not making something fancy or special enough for my taste.
So, just to clear the air, I am SO not a food snob! I’m just as happy with a slice of pizza or a hot dog as I am with a 7 layer super deluxe sandwich. Honest.
In any case, we have so many friends who are such good cooks they could have their own food blogs and go toe-to-toe with Grill Interrupted in a heartbeat.
Sharon W., you make so many great dishes, but this one is on a pedestal. Thanks for sharing!
This cake is deliciously sweet, and refreshingly different than your average cake from a box. Don’t let the poppy seeds scare you, you’ll hardly notice they’re there, and they add a wonderful layer of texture to this delectable dessert.
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‘Orange you glad I didn’t say lemon?’ Poppy Seed Cake
Ingredients:
2 3/4 cups sugar
3 cups flour
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups orange juice
Glaze:
1 cup icing sugar
1/4 cup orange juice
1/4 teaspoon almond extract
Preparation:
- Preheat oven to 375 degrees F. Grease and flour a 12 cup bundt pan.
- Mix dry ingredients together ni a bowl. Gradually mix in wet ingredients. Pour batter into bundt pan.
- Bake on middle rack until an inserted toothpick comes out dry, about 50 minutes.
- Allow cake to cool for 10 minutes then turn onto platter and glaze while still warm.
- Optional: cool completely and decorate top of cake with some icing sugar.
Filed under: Recipe on July 30th, 2010 | 3 Comments »
This dish below is such a simple one to throw together, but as we roll into the latter half of summer, a welcome change from standard dogs on the grill.
The sweet & tangy onions paired with the spiciness of the sausage is a marriage made in heaven. If you aren’t a big cilantro fan, try replacing with some Italian flat leaf parsley.
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Grilled Merguez Sandwiches with Caramelized Red Onions
Adapted from Food & Wine
Serves: 4
Ingredients:
3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
Salt
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
4 x 6 ounce merguez or fresh chorizo sausages, pierced all over with a fork
4 x 6 inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving
Preparation:
- In a large skillet, heat the olive oil. Add the onions, season with salt and cook over Medium-High heat, stirring, for 5 minutes. Reduce the heat to Medium and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Stir in the honey and balsamic vinegar and cook over Low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
- Preheat grill over Medium heat. Grill the sausages, turning occasionally, until lightly charred and cooked through, about 15 minutes.
- Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with lemon wedges.
Filed under: Recipe on July 27th, 2010 | Comments Off on Grilled Merguez Sandwiches with Caramelized Red Onions
Around my grill dry rubs are a staple. They add flavour, depth, and intensity to anything you throw on the flame. Very often, I’ll take steak or chicken, season with some of my dry rub and brush with a little olive oil, and that’s it boys and girls. It doesn’t always have to be fancy.
I usually make a big tupperware full of each of the following dry rubs at the start of the grilling season and that’ll last me the whole year.
I’ve got a number of beef rib recipes which call for the G.’s Rib Rub, and since my favourite recipe of all time (see my book for ‘Died and Gone to Heaven Ribs’) calls for it, you know it’s good. You’ll find the rib rub is good for low and slow cooking as it has sugars that carmelize beautifully. Look for my next post, Dr. Pepper Beef Ribs, this week if you need convincing.
The ‘Don’t Leave Home Without It’ Dry Rub on the other hand is better purposed for meats that are seared on High and help boost the flavour of your food without masking the focus.
Hope you enjoy and add them both to your spice cabinet.
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G.’s Rib Rub:
3/4 cup salt
1/4 cup seasoned salt
1 cup Sugar in the Raw
1/2 cup granulated brown sugar
1/2 cup chili powder
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
1 teaspoon ground sage
1 teaspoon ground thyme
‘Don’t Leave Home Without It’ Dry Rub:
1/4 cup paprika
1 cup chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon ground black pepper
Filed under: Recipe on July 13th, 2010 | 3 Comments »
