This sandwich was inspired by a recipe I saw Guy Fieri cook up once on Food Network. It’s really a great example of how far we’ve come with grilled foods. This is almost the anti-burger ‘n dogs you grew up with but it is incredibly good eats.
The flavours and textures work so well together, it’s truly a thing of beauty. The crunch of the cabbage and red onion – the punch of flavour from the tequila marinated chicken and fried red pepper, the smooth, creamy mayo accent. This sandwich will floor ’em.
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Margarita Chicken Sandwich
Adapted from Food Network
Serves: 4
Ingredients:
2 jalapenos, halved, seeded & thinly sliced
3 tablespoons fresh cilantro leaves
4 tablespoons tequila
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts, pounded to flatten
4 roasted sweet red bell peppers, drained & sliced to flatten
1 cup all-purpose flour
1/2 teaspoon garlic powder
1 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
Preparation:
- In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Place the chicken breasts in a large resealable bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
- In a small mixing bowl add flour, remaining 1 teaspoon salt and the garlic powder. In a small skillet heat the canola oil over Medium-High heat. Dredge peppers in flour mixture and fry until crispy. When done drain on paper towels.
- Heat grill to High. Remove chicken from marinade, and add chicken to the grill.
- Cook chicken thoroughly on both sides, flipping once, about 15-20 minutes total. Remove from heat and cover. Let sit for 5 minutes then slice thin.
- Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack with the cabbage, onion, chicken breast and fried roasted peppers.
Filed under: Recipe on July 6th, 2010 | 1 Comment »
If you’ve never put pizza dough on the grill – it’s a must-do. After brushing the dough with olive oil you can place it directly on your cooking grates. After a few minutes on each side you end up with some of the best eats you’ve ever pulled off the ‘Q. Similar to wood oven pizza it has an incredible crunchy exterior, with a deliciously soft middle, and a fantastic smokey undertone.
The grilled pizza recipe below is fantastic, but I also use the same method to make flat breads, and bread for grilled sandwiches. It blows away anything you’ll find in the bakery aisle.
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Grilled Pizza with Ricotta Cheese, Fresh Tomatoes, Basil & Roasted Garlic
Adapted from Boy Meets Grill
Serves: 8
Ingredients:
2 (16-ounce) store-bought pizza dough
1/4 cup olive oil
1 pound fresh mozzarella, thinly sliced
3 plum tomatoes, diced
1/4 cup basil, chiffonade
1 pound ricotta cheese, drained
2 tablespoons roasted garlic oil
Shaved Parmesan, for garnish
Preparation:
- Separate each pizza dough into half giving you four equal parts.
- Preheat grill to Medium-High heat. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, about 4 minutes. Turn over and grill another 4 minutes.
- Remove dough from the grill and place on a cookie sheet or a sheet of aluminum foil. Spread each with the mozzarella, tomatoes, and basil. Place tablespoons of the ricotta around the edges of the crust.
- Still on the aluminum foil, return pizza to the grill and close cover. Cook until cheese has melted, about 3 to 5 minutes.
- Place on a platter, drizzle with roasted garlic oil, and sprinkle with Parmesan cheese. Cut into 4 and serve.
Filed under: Method, Recipe on July 1st, 2010 | Comments Off on Grilled Pizza with Ricotta Cheese, Fresh Tomatoes, Basil & Roasted Garlic
Fans of the Toronto Maple Leafs are familiar with the #7 banner which hangs in the Air Canada Centre, not as that of a business man who started a coffee shop in Hamilton, ON which is now upheld as a national treasure, but rather that of a proud hockey player who wore the number on his back as King Clancy had done before him.
Known as the strongest player of his day, I know Tim Horton did not get that way on coffee, donuts and toasted bagels alone. And thus, I give you the Coffee Crusted Steak No. 7.
Don’t be scared off if you aren’t a coffee lover – the coffee flavour is not overpowering and blends in wonderfully with the steak spice and brown sugar to make an incredible compliment to the beef. Tim, wherever you are up there, I hope you’d approve.
Seen here served with olives and an orzo salad.
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The Coffee Crusted Steak No. 7
Serves: 4
Ingredients:
2 tablespoons, fine ground coffee
2 tablespoons Montreal steak spice
3/4 tablespoon brown sugar
3 tablespoons olive oil
4 x 1 pound rib steaks
Preparation:
- Preheat grill over High heat.
- In a small bowl mix the coffee, steak spice and brown sugar together.
- Sprinkle 1 tablespoon of the coffee mixture onto the top side of each steak and press down lightly. Drizzle olive oil over top of the spice rub and using the back of a spoon, spread it around so the spice rub and oil form a nice seal to the top side of the steaks.
- When your grill is good and hot, place steaks rub side down on the grill. Cook until medium rare, about 4 minutes per side.
Filed under: Recipe on June 28th, 2010 | Comments Off on Coffee Crusted Steak No.7
