”GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

“Let’s not forget the grilled zucchini, which was lightly oiled with…? “Yes! Olive oil!” and had a very light sprinkle of freshly grounded black pepper and coarse salt.” Everything tastes so much better on the grill!

Speaking of veggies; there is a saying that goes; “An apple a day will keep the doctor away”, or something like that. Well it turns out that eating on1 serving a day of fruit or vegetables might actually add a year to your life span! Whoa!? Who would have taught eating stuff like veggies and fruit would be so beneficial to your health? This same study concluded that eating five serving of veggies or fruit might add three whole years to your life span! If I find that article again I will post some of the information somewhere in this blog. Never the less; the show must go on… Here is the “GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON.”

TODAYS FIRE IS BY KINGSFORD CHARCOAL

I do not alway use Kingsford, but most of the times I do because the place I work at (The Home Depot) carries it; making it readily available to me. Coming from Texas; I sometimes use our friendly local H.E.B. brand, which works really good also. I also use mesquite a lot, which is readily available to anyone with a chain saw or a trustworthy axe. As usual, start you coals in advance to allow them to ash over while you prep the lunch or dinner for the day. I am also using Alder wood chips for that added smoky flavor, which I am soaking in a little water.

WINE AND SPICE…THAT’S NICE.

Not just white wine and spices, but also olive oil. I am using 1 tablespoon of Pompeian Mediterranean Blend olive oil, but any olive oil suited for frying will work fine. I have added a 1/4 cup of Pompeian White Cooking Wine, the zest and juice of 1 large lemon, 1 teaspoon of dried crushed parsley flakes, 1 teaspoon of basil leaves, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of freshly grounded black pepper, 1/2 teaspoon of coarse salt, 1 bay leaf per fish fillet. and 1/2 teaspoon of freshly grounded red peppers.

THE COD FILLETS

COD-FILLETS-MARINATING-IN-A-SPICY-WHITE-WINE.

This cods will be chilling for about 20 minutes to 1/2 an hour while the coals ash over and I clean the grill. I do turn them over after 15 minutes so that both sides get marinated.

AT THE GRILL…

I managed to lose several bay leaves and two zucchinis to the coals. The cod fillets where safe in the fish baskets I was using, which I really love using. I will say that again…“I LOVE USING THOSE FISH BASKETS!” Especially since the fish doesn’t stick directly to the grilling grates and they don’t stick to the fishing baskets as well since I used oil in the marinade. You could lightly spray the fish baskets with a non-stick cooking spray as well; like Pam cooking spray; in addition to using olive oil (it has really great health benefits).

As for the cooking times… I grilled the cods for exactly 10 minutes; 5 minutes per side. I would have better enjoyed them if I had grilled them for 8 minutes instead of the 10. The problem was the zucchinis needed more time. So…in the next fish grilling time, I will grill the veggies separate from the fish and will grill them a couple minutes earlier. Needless to say, the ”GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON” where indeed delicious! The family loved them as I’m sure yours will too.

“GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

Rating: 41

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: depends on number of fillets

Serving Size: one 4 ounce fillet

Calories per serving: 90 calories

Fat per serving: 1 gram

“GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

Healthy and a real pleasure to eat, this cod fillets marinaded in a spicy white wine with a splash of lemon are easy to prepare and deliciously good!

Ingredients

1 tablespoon olive oil
1/4 cup white cooking wine
the zest and juice of 1 lemon
1 teaspoon of dried crushed parsley flakes
1 teaspoon of basil leaves
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of freshly ground red pepper
1/2 teaspoon of coarse salt
1 bay leaf per fillet
1 cod fillet per person

Instructions

Combine all ingredient and mix well.
Add the cod fillets and marinade for 15-30 minutes turning once at the halfway point.
Grill the cods for 8 minutes flipping once during the halfway grilling point and grill until opaque throughout.
Serve with your favorite sides and enjoy!

Notes

Always start your grill first so that the coals ash over. If cooking veggies on the grill, cook them separately from the fish and start cooking them first, but it all depends on how you really like your cooked veggies; so I suggest you experiment with the veggies cooking times. If you like them soft, then start cooking them first before the fish hits the grill.

http://www.smokefirespice.com/grilled-cod-marinated-in-a-spicy-white-wine-with-a-splash-of-lemon/

Uncategorized

2 weeks gone by.

March 9, 2014 Kings Reyes Chapa

It has been two weeks since I last had the opportunity to post a recipe. I had been under the weather for a while, which means; I neither cooked or grilled. Ouch! Thank God I feel better and nothing was really serious. Other than the fact that I have diabetes M., I feel good about myself and have already posted a recipe under the chicken category, which I hope you will enjoy. I already am starting to receive likes through my facebook account.

So, without no further adieu… the grilling show must go on.

Chicken...its what the chicken of the sea recommends for dinner.

“THE DRUNKEN CHICKEN GRILLED OVER A HICKORY FIRE”

March 9, 2014 Kings Reyes Chapa

“THE DRUNKEN CHICKEN GRILLED OVER A HICKORY FIRE!”

This is definitely tastier than the chicken of the sea! Grilled and smoked over a Hickory fire for 1 hour; this chicken was easily coming apart and was sooo good and juicy.

“THE CHICKEN…”

“So… Not to be the “Party Pooper”, but don’t drink and drive.” Or do something stupid that you might regret later; all because you had a little too much. You will one day get a DWI or worse?

MEMOIRS

I still recall my tour of duty in West Germany; when Germany was still divided, back in 1986. My friends and I were taking turns drinking upside down hanging from the window ledge from a third story building. Hell, it was fun; it always is when you are in a drunken state. In one of those, someone let go of the persons leg to get a drink and for that short second; everybody sobered up pretty quick. That person hanging upside down did not fall, but could have. I don’t think it would have been a pretty site at all if he did fall upside down from a third story building. I thank God no one fell and I started drinking more responsibly after that evening. We all can have fun; but let’s do it more wisely.

Needless to say, we all know what might happen to drunken people…eventually.

“What happens to drunken chickens?” Well, they get broiled, cooked, or in this case; grilled!”

Spiced with an ounce of Crown Royal, 1 tablespoon of McCormick Grill Mates (I used Backyard Brick Oven), and about a tablespoon of olive oil to lightly coat the chicken.

McCORMICK GRILL MATES

I really enjoy using McCormick’s seasonings. This has about 11 seasoning in one can already mixed up and ready to use. By using this, I didn’t have to add the freshly grounded pepper or the coarse salt. It is already included. I do at times add to it. For example, I might add lemon zest or some other ingredient depending on the “taste buds” of the day are feeling like. This one appears to have an equal amount of basil, oregano, black pepper, salt, garlic, red pepper, sugar, onion, tomato, red bell pepper, paprika, and a citrus additive.

The only problem I see in using any of this multi-spice products is if you don’t really like one of the spices; in which case you will be better off mixing your own and creating your favorite blend.

So, I have lightly coated the chicken with olive oil and lightly sprinkled the chicken with the seasoning (inside and out). As for the Crown Royal; I am using an cast iron container made from Weber that holds your favorite concoction in the middle. The cast iron plate has an insert shaped like an upside down snowcone that holds the chicken upright and lets steam rise up into the chicken through vents at the tip. I also add a little water to the cast iron plate for moisture. Works great on the grill or in the oven. I’ll see if I can post a picture in the BBQ tools section. You can also use an aluminum can and add your choice of concoction, insert it into the chicken, and place on grill. The chicken legs helps stabilize the chicken in an upright position. Also works great. Another tip is to put the can and chicken on an cast iron pan and add a little bit more water. This way the pan will catch any juices from the chicken and steam them right back up to the chicken for a more juicer chicken!

THE GRILL

As usual, I started the fire with coals and later added the Hickory chunks and logs. I then added the chicken and this picture is after 1 whole hour of grilling. Keep checking that the plate has water so that the chicken will come out more juicer. This chicken is ready for the dinner table. For calorie counting folks; remove the skin, it is where most of the calories are located (about 1/2 the calories). I ended up serving this chicken with fried Spanish rice and a 26 different bean soup which also had salt pork for a richer flavor. “Yum-Yum!”

by: KINGS REYES CHAPA JR.

“THE DRUNKEN CHICKEN GRILLED OVER A HICKORY FIRE”

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10 serving

Serving Size: 4 ounces

Calories per serving: 240 calories

Fat per serving: 17 grams

“THE DRUNKEN CHICKEN GRILLED OVER A HICKORY FIRE”

This is a super easy recipe; you can substitute the Crown Royal with beer instead. This chicken is really delicious and juicy when cooked as directed and the Hickory fire adds a rich bacon like flavor as well. "Good eating!"

Ingredients

1 whole chicken
1 tablespoon of olive oil
1 tablespoon of McCormick Grill Mates; Backyard Brick Oven.
1 ounce of Crown Royal.

Instructions

Have the chicken at room temperature and rinse in cold running water.
Pat dry and lightly coat the chicken with olive oil inside and out.
Sprinkle seasonings inside and out.
Using a suitable aluminum container (beer can or soda can will work fine) add the Crown Royal and water 3/4 full and insert the can into the chicken's cavity, so that the chicken is sitting on the can in an upright position. You can either place the chicken like this on the grill or you can put this combination on an cast iron pan big enough to hold the chicken in its upright position. If you do, add a little bit more water to the pan. The chicken will be juicer and the pan will be easier to clean afterwards.
Grill over direct heat for 1 hour or until the juices run clear when poked in the breast and thigh sections.
Enjoy!

Notes

The prep time includes the coals ashing over, so start your fire first. Remember, you can remove the skin and save over 1/2 the calories.

http://www.smokefirespice.com/the-drunken-chicken-grilled-over-a-hickory-fire/

Beef...Its what the Chicken recommends for dinner.

“JUICY CHUCK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

February 21, 2014 Kings Reyes Chapa

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

There is something about grilling that makes everything taste so much better. For example, those zucchinis which only had a light coating of olive oil, coarse salt, and freshly ground pepper. That was it; grilled for only 12 minutes (6 minutes per side) over medium to hot mesquite coals and “WOW!”

So…what about those “JUICY CHUCK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS?”

“A little beef ain’t gonna kill us? and its what the chicken recommends for dinner.” The chicken says “…its the REAL MAN’s or WOMAN’s choice of meat!”

Of course, I wouldn’t follow the chicken’s advice on what to eat; check with your medical advisor for that. I will say that the chicken is right; beef does taste much better than chicken! Then again; its how you prep and cook your food that really makes a difference.

THE RECIPE

In a large bowl combine 1 tablespoon of Balsamic vinegar, 1/4 cup of Pompeian’s Olive Extra Premium Oil (I use a Mediterranean Blend), 2 tablespoons of Worcestershire sauce, 1 tablespoon coarse salt, 1 tablespoon freshly ground pepper, and I used 3 tablespoons of McCormick’s Grill Mates SmokeHouse Maple Seasoning.

Cut the chuck style beef ribs into 2 x 2 inch squares.

Marinade for 20-30 minutes; longer if you have time.

After the marinade, skewer the beef chunks either with wooden or metal skewers. “Caution, the ends of the skewers are sharp!”

AT THE GRILL

Grill over medium hot mesquite coals for 12- 15 minutes turning over during the midpoint of the grilling time.

Enjoy!

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 18 beef chunks

Serving Size: 4 ounces

Calories per serving: 310 calories

Fat per serving: 26 grams

“JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS”

An easy, tasty, and attractive dinner that will impress anyone who gets lucky enough to have a bite out of them!

Ingredients

1 tablespoon Balsamic vinegar
1/4 cup Olive oil
2 tablespoons Worcestershire sauce
1 tablespoon freshly ground pepper
1 tablespoon coarse salt
3 tablespoons McCormick's Grill Mates Smoke House Maple Seasonings
3 strips of chuck style beef ribs (a package)

Instructions

In a large bowl combine all ingredients and mix well.
Cut beef ribs into 2 inch squares and marinade for up to 1 hour (given the time you might have).
Skewer the beef chunks with either wooden or metal skewers.
Grill over medium-hot mesquite coals for 12-15 minutes turning over during the halfway grilling time (for medium to well done) or adjust your grilling time to suite your taste buds.
Serve and enjoy!

Notes

The longer the beef marinades; the better the flavor, so if you have time marinade first then start the fire.

http://www.smokefirespice.com/juicy-chuck-style-beef-ribs-grilled-over-mesquite-coals/

Fish...its what Porky recommends for dinner.

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

February 19, 2014 Kings Reyes Chapa

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

“Fish, shrimp, lobster, and veggies are some of the foods that the doctor ordered and also what Porky the Pig recommends!”

The story behind Porky is that the piggy doesn’t want to be eaten, so he recommends eating seafood; its healthier so you might live a longer life.

So… here are some delicious tangy shrimp with a hint of honey grilled over alder coals. Pretend you don’t see that “JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS” and that was one of many. For the recipe on those check the beef section. As I learn how to do stuff, I will set up a link to directly take you there; until that day comes you can search as for it in the beef section. Updated; 2-19-14. Let’s see if it works… http://www.smokefirespice.com/juicy-chuck-style-beef-ribs-grilled-over-mesquite-coals/

“WOW!” It works! Creating links to my other posts..CHECK!

AS FOR THOSE SHRIMP…

Start off by rinsing them in cold water, behead them, remove the shells, and don’t forget deveining them. Rinse again in cold water.

THE MARINADE

Combine in a large bowl 1/2 teaspoon paprika, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon coarse salt, 3 tablespoons extra virgin olive oil, 1/2 the juice of a tangerine, 1/2 the juice of an orange, and 1/4 cup of Kraft’s Sun Dried Tomato dressing. Mix well and add the shrimp for 1/2-1 hour.

Shrimp-marinading-in-a-tangy-sun-dried-tomato-marinade.

AT THE GRILL

GRILLING-THE-SHRIMP-OVER-THE-ALDER-COALS.

After the coals have ashed over, the grill is ready. Remember that you can add soaked alder wood chips as well to get that rich smoky flavor as well.

Grill the shrimp for 10-12 minutes turning frequently to prevent sticking until the shrimp turns opaque. During this time, bring 1 tablespoon of butter and 1 tablespoon of honey to a low simmer in a small pan that you can use on the grill. In the last 2 minutes of grilling time, lightly coat all sides of shrimp, continue grilling for a couple of minutes and remove from heat.

Enjoy! “Don’t forget to share with your “SWEETHEART or SWEETHEARTS!”

by Kings Reyes Chapa Jr.

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

Rating: 51

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: 40 shrimp

Serving Size: 10 shrimp

Calories per serving: 60 calories per serving or 6 calories per shrimp

Fat per serving: 0.1 grams per shrimp

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

These tangy shrimp with a hint of honey grilled over alder coals is sure to please any "Honey".

Ingredients

1/2 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon paprika
3 tablespoons extra virgin olive oil
1/2 the juice of a tangerine
1/2 the juice of a orange
1/4 cup Kraft's Sun Dried Tomato Dressing
30-40 medium size shrimp
For the glaze;
1 tablespoon honey
2 tablespoons butter

Instructions

Rinse shrimp in cold running water, behead them, remove the shells, and devein them. Rinse in cold running water and pat dry.
Combine all the ingredients and mix well.
Add shrimp and coat all sides; let stand for 1/2-1 hour.
Grill in direct medium-high heat over alder coals for 10-12 minutes or until the shrimp are opaque turning frequently to prevent sticking to the grill.
During this time combine 1 tablespoon of butter and 1 tablespoon of honey in a small grilling pan and bring to a simmer.
In the last 2 minutes of grilling time, brush the shrimp evenly with the glaze; turning shrimp frequently to prevent sticking.
Enjoy!

Notes

Bring all that you might need to the grilling area before the shrimp touches the grill.

http://www.smokefirespice.com/tangy-shrimp-with-a-hint-of-honey-grilled-over-alder-coals/

Chicken...its what the chicken of the sea recommends for dinner.

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

February 16, 2014 Kings Reyes Chapa

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

These fellows were supposed to be the main course, but they quickly disappeared as they came off the grill. So…they just ended up been a snack type of thing to a “MAN-EATER”; and the worst part was that the man-eater is the “CHEF” of the house. “Yikes! The chef ate most of them!”

Luckily I had a contingency plan, just in case there wasn’t enough food at the dinner table. I had also grilled chicken breasts that became the main course for that evening and the chicken wings and drummettes ended up being appetizers.

Never the less, here are those deliciously sweet and tasty chicken wings and drummettes with a hint of orange.

THE RECIPE

I started out setting up the barbecue grill and lighting up the coals. During the time the coals ashed over, I had rinsed the chicken wings and drummettes in cool running water and patted them dry. In a large bowl combine 3 tablespoons of extra virgin olive oil, 1 tablespoon of orange zest, the juice of 1 medium to regular size orange, 1/2 teaspoon of freshly grounded pepper, 1/2 teaspoon coarse salt, 1/2 teaspoon of paprika, 1/2 teaspoon of Cheyenne pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of cinnamon. Mix well and add chicken wings and drummettes to marinade while the coals ash over (10-20 minutes).

TO THE GRILL

Grill the chicken wings and drummettes over medium to hot coals or direct heat for 15-20 minutes or until the juices run clear when poked at the meatiest part and turning over at least 3 times during the cooking time.

Unless you are running solo…resist the temptation of eating all of them by yourself.

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 18

Serving Size: 1 piece

Calories per serving: 80 calories

Fat per serving: 4.50 grams

“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

These sweet and tasty chicken wings and drummettes with a hint of orange are as sure as gone like the wind!

Ingredients

A combination of chicken wings and drummettes; 6 person.
The juice of 1 orange.
1 tablespoon orange zest.
3 tablespoons of extra virgin olive oil.
1/2 teaspoon freshly grounded pepper
1/2 teaspoon Cheyenne pepper
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon coarse salt

Instructions

Rinse chicken in cool running water and pat dry.
Combine ingredients in a large bowl, mix well, and add chicken to marinade 15-20 minutes making sure to coat all the sides of the chicken. For a tastier chicken marinade longer; up to 3-7 hours in the refrigerator.
Grill over medium to hot coals for 15-20 minutes or until juices run clear at the meatiest part. I recommend turning them over every 4-5 minutes until done.
Serve hot off the grill with your favorite drinks and sides. Enjoy!

Notes

For a stronger taste marinade longer in the refrigerator.

http://www.smokefirespice.com/sweet-and-tasty-chicken-wings-and-drummettes-with-a-hint-of-orange/

Chicken...its what the chicken of the sea recommends for dinner.

“SWEET-TENDER-JUICY CHICKEN THIGHS, CORN, BUSH’S BAKED BEANS, AND SAUSAGE.”

February 13, 2014 Kings Reyes Chapa

“SWEET-JUICY-TENDER-CHICKEN-THIGHS-CORN-BUSH’S-BAKED-BEANS-AND-SAUSAGE”

Yeah, the stars of this show are the sweet-juicy-tender skinless chicken thighs. I added corn, Bush’s Baked Beans, and a sausage as extras or sides for the family. A really simple and super tasty dish that anyone can prepare that the family or friends will definitely enjoy.

THE GRILLS

KINGSFORD CHARCOAL

I did not use any wood today, I used KINGSFORD Charcoal with Mesquite for the simplicity of things. Works really great, easy to lite, and gives the chicken or any meat a full smoky flavor which just taste totally awesome!

“FLAME ON BABY!”

In today’s grill preparation I used lighter fluid; that is why the flame is so high. I recommend soaking the charcoal only a bit and letting it air dry a couple of minutes before lighting the coals up. PS. do not get to close to the grill while striking the match. Better be safe than sorry.

FOR THE CHICKEN THIGHS

I combined in a large bowl 1 tablespoon of olive oil, with 1/2 teaspoon of fresh ground pepper, 1/2 teaspoon of coarse salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of cinnamon for each chicken thigh. Mixed well and seasoned the chicken thighs by coating both sides. A simple recipe, yet irresistible at the dinner table. Any person that likes eating chicken will be amazed at the great taste of these chicken thighs! That’s all she wrote; to the grill we go!

THE GRILL

Grill the chicken thighs for 15-18 minutes turning over at half time or until the juices run clear over direct medium heat. As for the sausages; do the same not forgetting to turn them over as well.

“SOMETHING IS MISSING HERE!”

No wonder I am 50 pounds overweight! Coming off the grill, anything tastes irresistibly great! Yikes! Been the cook of the house sometimes is not so great for you after all. Well, on the bright side; it is healthier eating grilled food verses fried or breaded foods. “Breaded chicken thighs fried too perfection sounds damn pretty good too…” That’s for a different blog though, after all, what kind of a house chef would I be if all I knew was how to grill? Well, in someone else’s defense, a chef who did not need any frying pans?

“SWEET-TENDER-JUICY CHICKEN THIGHS, CORN, BUSH’S BAKED BEANS, AND SAUSAGE.”

Rating: 51

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 1

Serving Size: 1 chicken thigh

Calories per serving: 67 calories

Fat per serving: 4 grams

“SWEET-TENDER-JUICY CHICKEN THIGHS, CORN, BUSH’S BAKED BEANS, AND SAUSAGE.”

This are really good chicken thighs and when cooked as directed, they will be sweet, tender and juicy that people will definitely come back for more!

Ingredients

boneless-skinless chicken thighs
1/2 teaspoon of freshly ground pepper
1/2 teaspoon of coarse salt
1/2 teaspoon of paprika
1/2 teaspoon of cinnamon
1 tablespoon olive oil

Instructions

Rinse chicken thighs in cool running water and pat dry.
Mix together all ingredients and coat chicken thighs on both sides.
Grill over medium heat for 15-18 minutes or until clear juices show to the surface when poked with a toothpick.
Serve with your favorite side dish and enjoy!

Notes

The ingredients are for 1 chicken thigh, so adjust appropriately for the number of thighs you are gonna grill.

http://www.smokefirespice.com/sweet-tender-juicy-chicken-thighs-corn-bushs-baked-beans-and-sausage/

Beef...Its what the Chicken recommends for dinner.

“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”

February 11, 2014 Kings Reyes Chapa

“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”

“Wow..there is a cow in the grill Pedro!” Or Bob? Or just fill in the blanks. Anyways, there was chicken and sausages also to the lunch for that day. We must have done something really good at work to deserve these small feast! The fajitas came seasoned from the meat market were we bought this. Pretty cool, all we had to do is light up the fire in the pit; which belongs to a friend from work and grill the beef fajitas. We used mesquite wood charcoal which our store sells and to my surprise turned out to be real good to grill meats over.

FOR LUNCH OR DINNER

There are many ways to season fajitas and make them come out great tasting. One of my many favorites for fajitas is to fillet a slab in two and marinading them for an hour in a clamato marinade. Clamato is a juice normally used to make mixed drinks or cocktails and has an intense flavor. Seasoned with a mixture of celery, onions, tomatoes, onions, and spices; by itself taste great. I normally add a tablespoon of coarse salt and of fresh ground pepper as well.

THE GRILL

After the hour of marinading, I grill for 8-10 minutes in direct heat turning over after 4-8 minutes. Slice them up to taco size and enjoy. Remember to slice against the grain or to cross cut so the fajitas will not be chewy.

“FAJITAS STEAKS GRILLED OVER A MESQUITE FIRE”

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 3

Serving Size: 5 ounces

Calories per serving: 260 calories

Fat per serving: 12 grams

“FAJITAS STEAKS GRILLED OVER A MESQUITE FIRE”

This is a super easy meal to prepare and tastes really delicious by itself or in tacos.

Ingredients

1 slab of beef fajitas 16 ounces
1 bottle of Clamato juice
1 tablespoon of coarse salt
1 tablespoon of fresh ground pepper

Instructions

Fillet the beef fajita slab in two; lengthwise
Combine ingredients, mix, and marinade fajitas in a shallow pan or Ziploc bag. Marinade for 1 hour.
Discard marinade and grill fajitas for 8-10 minutes in direct heat turning over at the halfway time.
Remove fajitas and slice to size cutting against the grain and not going with it.
Serve with your favorite sides and beverages.

http://www.smokefirespice.com/fajita-beef-steaks-grilled-over-a-mesquite-fire/

Uncategorized

“DEATH OF THE FAMOUS RIB-EYE STEAK!”

February 9, 2014 Kings Reyes Chapa

“DEATH BY RIB-EYE STEAK…OR DEATH OF THE FAMOUS RIB-EYE STEAK?”

I think we all like the latter instead of the first statement. “Death of the famous rib-eye steak.” On January 27, 2014 after suffering high fevers through the night, I decided to go see my Doctor who I hadn’t seen in the past four or so years. I had been having on and off fevers for close to a month now, so seeing my doctor was in order. To my dismay I had an infection… and a high level of sugar in my blood system, which tests had revealed had been going on for years. While it was not my intentions to post any of this, I thought what better place to share recipes and plans to combat this growing World-Wide problem then this post. Diabetes Mellitus not only affects my FAMILY, my COUNTRY, but many DIFFERENT FAMILIES from DIFFERENT COUNTRIES as well.

RUNS IN THE FAMILY

It was a matter of time for me; my days were numbered, you see Diabetes Mellitus runs high in the family. Of my four brothers two of them have it; one is older and the other is younger than me. My father had it too when he was alive. I had suspected I had it too, but I always felt great; I still do. The doctor put me in a strict diet which included no juicy red meats (rib-eyes, New York Steaks, and the like). So, in the following posts you will see recipes in chicken, fish, and lots of boring vegetables, which with the aid of the magic of grilling and cooking; I will make them more appealing to the stomach. Lot’s of them (recipes) as I strive to succeed in my restricted diet and upcoming battles with DM (Diabetes Mellitus). Besides the diet, I am supposed to exercise for 30 minutes each day, watch what I eat (the diet), and lose weight. Those are my three instructions from my doctor; plus a revisit in one month. I didn’t get any medications this time, which I consider to be a good sign.

WHAT IS DIABETES MELLITUS?

There is tons of information out there on the net; here is a link to the American Diabetes Association. http://www.diabetes.org/ . The ADA has vast information about what Diabetes Mellitus is and how to get help if you need it. In a nutshell I have Type 2 diabetes which means I have too much blood sugar or sugar in my blood. Through exercise, the amount of foods I eat and when I eat them and by losing weight I should be able to better control it.

WHAT NOW?

It is estimated that a staggering 23.6 million Americans have some form of DM, because of this and the fact that now I and some of my family members have DM, I intend to start a separate category in my food blogs. This category will inform people about what recipes they can use and in general; what they can do to help themselves or their loved ones when dealing with Diabetes Mellitus . YOU or WE are not alone as I have mentioned earlier. I look forward to starting this project and from hearing from anyone who has Diabetes and how they are dealing with it. If you have any favorite recipes you would like to share, by all means. While I am still very new to this blogging thing, I am sure to pick up fairly quickly over time or with help.

Chicken...its what the chicken of the sea recommends for dinner.

“Juicy-Tender-Breasts…of Chicken!”

February 9, 2014 Kings Reyes Chapa

“JUICY-TENDER-BREASTS…OF CHICKEN!”

A chicken breast that is oh so juicy and tender; just what the doctor ordered. Cooked so right that when you cut into it, clear juices run out. I am using this perfect chicken breasts for a beautiful salad dressed with a light ranch dressing.

THE COMPLAINING TURKEY

“HEY BUDDY, I THOUGHT THIS WAS AN ALL BEEF SHOW?!”

“It was what the doctor ordered…very little beef, you turkey!” Speaking of; That turkey really got it this past Thanksgiving Day! This was a picture that one of my friends shot over a couple of days ago of a turkey he cooked for Thanksgiving Day. Back to dinner time.

THE HEALTHY DINNER

“JUICY-TENDER-BREASTS-SALAD-IN-LIGHT-RANCH-DRESSING.”

While you can eat this tasty chicken breasts by itself, my daughter suggested to mix it in with a healthy fresh salad. This salad has five chopped strawberries, 1/2 cup chopped carrots, one tomato, two cups of a baby spinach mix, enough leafy lettuce to fill three dinner plates, one chopped apple, 1/2 cup shredded sharp cedar cheese, and its been tossed around in 3 tablespoons of an extra virgin olive oil. “Oh yes…don’t forget the pair of grilled chicken breasts and the light ranch dressing.”

THE MAIN ATTRACTION

Start with watching room temperature chicken breasts in cold running water, pat dry and butterfly them. In a bowl mix 3 tablespoons of light olive oil, grated lemon zest, juice of 1 lemon, 1 tablespoon of coarse salt, 1/2 tablespoon of fresh ground pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of thyme and 1/2 tablespoon of dry parsley flakes.

LEMON ZEST

COMBINE EVERYTHING

Combine everything and give it a stir, let it rest for a minute or two to get the flavors intertwined or mixed in together.

THE CHICKEN

Add chicken breast and coat both sides. That’s it, take to grilling area and grill for 10-15 minutes turning over at the half way point and grill until the juices run clear when poked with a toothpick in the meatiest part of the breast. Make sure the coals have ashed over before you start. I have used direct heat for this piece of butterflied chicken. If your haven’t butterflied your chicken cook under indirect heat. Move the coals over to one side and add more cooking time. Do check for the clear juices when you poke your chicken; it is a sure sign of that the chicken is done. You can also use a meat thermometer and when the internal temperature reaches 170 degrees, its well done, but for juicy-tender chicken breast I recommend the toothpick method. When ready, chop the chicken breast to bite size and mix in with its juices with the salad and serve with your favorite salad dressing. “YUMMY-YUMMY, FOR MY TUMMY!”

“Juicy-Tender-Breasts…of Chicken!”

Rating: 51

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 3

Serving Size: 1

Calories per serving: 123 calories

Fat per serving: 2 grams

“Juicy-Tender-Breasts…of Chicken!”

These juicy tender chicken breasts are a total joy to eat by themselves or in a healthy salad like my family did.

Ingredients

3 tablespoons of light olive oil
The zest of 1 whole lemon
Juice of 1 whole lemon
1 tablespoon coarse salt
1/2 tablespoon of fresh ground pepper
1/2 tablespoon of paprika
1/2 tablespoon of dried thyme
1/2 tablespoon of dried parsley flakes
2 chicken breasts

Instructions

Combine all ingredients except the chicken and let rest to allow all the flavors to come together.
During this time rinse chicken in cold running water and pat dry. Butterfly the chicken.
Combine chicken breasts with the ingredients and coat well on both sides.
Grill chicken breasts under direct heat for 10-15 minutes or until the juices run clear at the meatiest part turning over once at the halfway grilling point.
Remove and chop to bite size chunks.
Add to the salad and use your favorite dressing. Enjoy!

Notes

As usual, the prep time takes the most. Waiting for the charcoal to ash over is a 30+ minute wait, but worth every single minute. When you bite into something you cooked on the grill, its just like "WOW!" P.S. I added small chunks of hickory wood for that extra kick in flavor.

http://www.smokefirespice.com/juicy-tender-breasts-of-chicken/

This site is about creating flavorful-mouthwatering dishes with smoke, fire, and spice that anyone can create to impress that special someone in your life…or just for yourself!