Primal Grill Deliciousness

I was checking out the weather this morning and decided to re-scan the channels. When the scan was finished it decided to pick the “create” channel to stop on. Steven Raichlen was on doing his thing, and he was making this set of recipes which I thought sounded absolutely delicious (from episode 202: In a Hurry):

TOMATO VINAIGRETTE

Yield: About 1 cup

Ingredients:
2 tablespoons red wine vinegar
2 tablespoons hot water
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/2 cup extra-virgin olive oil
1 large shallot, finely minced
1 clove garlic, finely minced
1 ripe plum tomato, peeled, seeded, and finely diced

Directions:
1. Combine the vinegar, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small nonreactive bowl and whisk until the salt is dissolved. Add the oil in a thin, steady stream,
whisking constantly to make an emulsified sauce. Whisk in the shallot, garlic, and tomato.

2. Adjust the seasoning if necessary. Let stand for at least 10 minutes (and up to 4 hours)
before serving to allow the flavors to blend. Whisk again before serving, and adjust the seasoning as needed.

Chicken Grilled Under Bricks

Ingredients:
2 large whole, boneless chicken breasts (12 to 16 ounces each), or 4 half breasts,
(each half 6 to 8 ounces)
1 teaspoon coarse (kosher or sea) salt
1/2 to 1 teaspoon hot red pepper flakes
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Tomato Vinaigrette (recipe above)

Other Items Needed:
Youll also need:
4 bricks, each wrapped in aluminum foil
Oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1
hour in cold water to cover, then drained

Directions:
1. If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a nonreactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.

2. Set up the grill for direct grilling and preheat to high. In the best of all worlds, youd built your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

3. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.

Grilled zucchini and yellow squash with Greek spices

Ingredients:
2 to 3 medium zucchini (about 1 pound in all)
2 to 3 medium yellow squash or more zucchini (about 1 pound
in all)
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried mint
1/2 teaspoon hot red pepper flakes
Coarse salt and black pepper
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving (optional)

Other Items Needed:
2 to 3 medium zucchini (about 1 pound in all)
2 to 3 medium yellow squash or more zucchini (about 1 pound
in all)
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried mint
1/2 teaspoon hot red pepper flakes
Coarse salt and black pepper
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving (optional)

Directions:
Cut the zucchini and yellow squash lengthwise into 1/4 inch slices. Arrange on a platter or in a baking dish and sprinkle both sides with the garlic, oregano, mint, hot pepper flakes, and lots of salt and pepper. Drizzle 2 tablespoons oil over them, turning the slices several times to coat both sides. Let marinate for 15 minutes.

Set up the grill for direct grilling and preheat to high. If using a vegetable grate, preheat it as well. If using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch and preheat until you see smoke.

When ready to cook, if using a charcoal grill, toss the wood chips, if desired, on the coals. Arrange the zucchini and yellow squash slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side, rotating the slices 90 degrees after 2 minutes on each side to create grillmarks.

Transfer to a platter. Drizzle the remaining 1 tablespoon of oil over the zucchini and yellow squash and garnish with lemon wedges, if using. Serve at once.

If you like these recipes, be sure to check out Steven’s website. 🙂

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