These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.
This was such an elegant, fresh, tasty, and quick-cooking dish. It is part of a recipe collection that Food and Wine published for their 40th anniversary titled “Food & Wine: Our 40 Best-Ever Recipes.”
The recipe was contributed to this special issue by Marcella Hazan. I modified the ratio, using less swordfish but the same amount of sauce. By serving the fish over a bed of rice, the rice absorbed all of the extra deliciousness.
Yield: Serves 3 to 4
2 tablespoons fresh lemon juice
2 teaspoons table salt (I used coarse salt)
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
freshly ground black pepper
1 1/2 to 2 pounds swordfish steaks, cut 1/2 inch thick (I cut 1-inch thick steaks in half)
Light a grill or preheat the broiler.
Make the Sauce: In a small bowl, mix the lemon juice with the salt until the salt dissolves. (I used coarse salt- which took quite a while to dissolve.) Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, about 3 minutes per side (6 minutes total).
Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish (and rice, if desired). Serve at once.
This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.
Yield: 6 to 8 servings
1 3-inch piece fresh ginger
5 large garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek and/or harissa)
Finely grate ginger and garlic into a medium bowl.
Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.
This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.
Yield: Serves 4 to 6
1 ¾pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
1lime, plus some wedges for serving
¼cup cilantro or basil, leaves and tender stems, plus more for serving
2tablespoons fish sauce
2garlic cloves, smashed and peeled
1jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
1 ½tablespoons fennel seeds
1tablespoon cumin seeds
1tablespoon coriander seeds
1small red onion, sliced, for serving
Season pork lightly with kosher salt and put it in a bowl or resealable bag.
Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.
Yield: 4 to 8 servings
4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
1 head garlic, broken into cloves and peeled
3 T granulated sugar
5 T Asian fish sauce or soy sauce (or a combination)
3 T honey
3 T rice wine or sherry wine
2 T toasted sesame oil
1 T grated fresh ginger
2 tsp coarse salt
1 tsp freshly ground black pepper
If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
Arrange the pork chops in a glass baking dish and set aside.
Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
Pour the mixture over the pork chops. Spread to coat both sides.
Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
Preheat the grill to high on one side and low on the other.
When ready to cook, oil the grill grate.
Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
Transfer the chops to a platter and serve immediately.
One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!
The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.
Yield: 4 servings
1 small to medium eggplant, sliced into 1/4-inch thick rounds
2 medium to large zucchini, sliced into 1/4-inch thick rounds
6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.
Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.
This non-traditional “Seattle-style” chicken teriyaki is a crowd-pleaser. It is sweeter than authentic Japanese chicken teriyaki. I cooked it under the broiler, but it would be fabulous grilled. We ate it over rice with roasted cauliflower and asparagus.
The recipe was adapted from The New York Times, contributed by John T. Edge. The article explains that teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. Edge describes the Seattle-style teriyaki as more “showy” than traditional, sweetened with sugar and pineapple juice instead of sake and rice wine mirin. Ginger and garlic are included in this version as well. Easy and tasty.
Yield: 8 servings
1cup soy sauce
1cup granulated sugar
1 ½teaspoons brown sugar
6 to 8cloves garlic, crushed in a press
2tablespoons grated fresh ginger
¼teaspoon freshly ground black pepper
13-inch cinnamon stick
1tablespoon pineapple juice
8 to 10skinless, boneless chicken thighs
rice, for serving
In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside.
Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill.
Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side.
While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. (I did not have to add additional water.)
To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.