Well this weekend has been a bustling one with tons of cooking which is great because I am feeling super inspired with recipes to share with you. It has been such a long time since I last cooked consistently. I can say I truly miss it. There is something very satisfying about preparing a meal and then sharing it with everyone, whether it is by sharing the food directly or passing along the recipe to you.
I made Geoffrey Zakarian’s Greek Wet Rub and my famous grilled asparagus. I figure that if I am going to grill, I might as well grill the entire meal! Am I right? This is what I did. I made the marinade the day before and allowed the chicken to marinate at least 24 hours. The morning of the barbecue I cleaned all my veggies and got them marinating. I only withheld the mushrooms until about 2-3 hours prior to because you do not want to water-log them with seasonings.
I’ve made some changes to Geoffrey’s recipe. I know, I know he’s an iron chef. Have no fear, I tamper with all recipes; iron chef or not. It’s been said, and it’s well known, I like to gild the lily. Hang with me, I will not steer you wrong!
What is sumac you ask? It is lemony tasting bit of fruit from a bush that belongs to the cashew family. If you have reviewed Zakarian’s recipe it states 1/4 cup of salt. I personally feel like this is a major typo as sumac adds a certain tartness/bitterness which is not overwhelming but the addition of 1/4 cup of salt – holy cow! This is something I edited below. Sumac is often found in middle eastern foods.
Greek Wet Rub (makes 1 Cup)
- 1 Tablespoon Sherry Cooking Wine (Sherry Vinegar, if you can find it)
- 2 Tablespoons Ground Sumac
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Lemon juice
- Zest from Lemon
- 1 Tablespoon of Brown Sugar
- 2 Tablespoons Olive Oil
- 1 1/2 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Salt – I prefer Kosher Salt
Mix all ingredients in a bowl, and reserve in an airtight vessel until you are ready to use. It will keep up to four days in the refrigerator. You may use this on any protein. I prefer chicken which I have paillard and tenderized. It is important to have your chicken almost the same thickness throughout. This is foolproof grilling right here!
I allowed my chicken a full 24 hour marinating time. I also flipped the chicken once or twice during that process to ensure that it would get the full flavor. I used 3 thick chicken breasts that I paillard into three pieces each.
This grilled chicken is outstanding. I coupled it with the below asparagus which is a staple in my home.
- 1/4 cup light sodium soy sauce
- 1-2 cloves of crushed garlic
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon pepper
- Pinch of Salt
- 1.5 Tablespoons Olive Oil
Mix all ingredients together in a bowl. Take your prepared asparagus. I used a little over a pound, washed and then trimmed the ends off. I use a gallon sized ziploc bag. Put the asparagus in, pour the marinade over it. Wiggle the marinade around the asparagus stalks and place this into some sort of vessel in case your bag leaks. It is always good to have a back up plan. I let this marinate about 3-4 hours (give it a turn once or twice during this time frame). Make sure you use a medium low setting on your barbecue as the oil will flare up. If you keep it lower, you’ll have perfect asparagus. It cooks nicely and has the perfect snap. It tastes fresh and is full of flavor. I would say it takes between 12-15 minutes. If there is any left the following day – the cold asparagus is a lovely addition to a salad.
For the other veggies pictured, 2 tablespoons olive oil, salt and pepper, and a tablespoon of fresh thyme plucked. This could be used for any other veggies for grilling. It is simple and really helps the vegetables to shine.
You can really make the most out of your grilling season with these few simple tips. Olive Oil, kosher salt, and pepper go a very long way.
What did you grill this weekend? Do any of these recipes look good enough to try? Let me know if you have any questions! Have a fantastic week and summer is just a week away.