This is an amazingly easy recipe and ever so savory!
Ingredients
4 Japanese eggplants sliced lengthwise
Extra Virgin Olive Oil
Salt
Pepper
Garlic Powder
Instructions
Rinse and dry the eggplants.
Slice them into 1/2 inch thick pieces.
Combine eggplant slices, extra virgin olive oil, salt, pepper and garlic powder in a large shallow baking dish and mix well. Let sit at room temperature for at least 1 hour before grilling.
Heat the grill to about medium-high (about 400°F to 450°F).
When the grill is ready, place the eggplant slices directly over the coals and grill until golden-brown grill marks form. About 3 to 4 minutes.
Turn the eggplant and grill until tender and well marked on the second side, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook like pork chops with a few minutes on a hot grill.
Ingredients
3 1/2 pounds country-style pork ribs
Extra Virgin Olive Oil
Salt
Pepper
Garlic Powder
Instructions
Season the Country-style pork ribs with extra virgin olive oil, salt, pepper and garlic powder.
Let the ribs sit at room temperature for 1 hour before grilling.
Heat the grill to medium (about 350°F to 450°F).
Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned on the bottom, about 5 to 7 minutes.
Flip, cover, and cook until they are browned on the other side, about 5 to 7 minutes more.
Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned, about 4 to 6 minutes.
Flip to the other thinner side, cover, and cook until browned or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more.
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer.
Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
Sandwich the hot burgers between the buns and serve immediately.
Serves 4
A really delicious sandwich and incredibly easy to make.
Prep Time: 10 min Cook Time: 8 min Total Time: 18 min
Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread
4-ounces thinly sliced mozzarella cheese
4-ounces thinly sliced prosciutto
6-ounces jarred sun dried tomatoes
Instructions
Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.
Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and sun dried tomatoes, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.
Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.
Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.
Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer.
There’s nothing quite like the dark, juicy meat of a chicken leg or thigh. The extra fat found in these parts keep the meat moist, making it a forgiving cut to throw on a grill.
Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire. You can add wood chunks or chips to the coals after the grill is heated.
When the grill is ready place the chicken pieces directly over the coals skin side down.
After 5-8 minutes move the chicken to the coal-free side of the grill and cook for 15-20 minutes with the lid closed. The internal temperature of the chicken should be about 180 degrees when ready.
If still not done after 20 minutes place the pieces that still need the skin crisp over direct heat and cook all pieces for an extra 5 minutes.
