Category Archives: BBQ

A Step By Step Guide to Roasting Red Peppers

I’ve learned a lot about barbecuing this summer. 

1.  If you’re cooking fatty foods, stay close to the BBQ.
2.  Keep the heat on medium.
3.  If you don’t want your food to be completely black on the outside, preheat the BBQ and then turn off the burner under the food you’re cooking.
4.  How to roast red peppers.

There’s other things I’ve learned, but I’m going to keep this post short and sweet!

Roasted red peppers are delicious!  This is the first year I’ve made them, and they are so versatile!  You can make hummus with them, roasted red pepper sauce, throw them in pasta, put them in sandwiches… yum!  

Yes, you can buy roasted red peppers in a jar.  But, here, in my part of Canada, they’re expensive!  It’s around $6.00 for a jar (which isn’t very big), and I can buy peppers from the green house for $2.50 for 2 lbs!!!  And, I think they taste better fresh!  Plus, they’re very easy!

1.  Preheat your BBQ.  I like to turn all of my burners on high, and then turn them down once it’s hot. 

2.   Keep the heat on medium under your peppers, and turn the other burners off if you don’t need to use them.

3.  Wash and dry your peppers and put them whole on the BBQ.

4.  Wait about 2 minutes, until the first side is black, and turn them over (yes, this is one time when you want your food to be black!)

5.  When they look like this on all sides, they’re ready!

6.  Put them in a bowl:

7.  Cover them with plastic wrap (this allows them to steam and makes the skin really easy to remove):

8.  Wait until they’re cool, and then peel all of the skin off.  It’s usually really easy.  Whatever you do, don’t rinse them!  You’ll take away the smoky, delicious flavour! 

9.  Rip or cut them in half and remove the seeds and stem. 

10.  Voila!  You’ve got roasted red peppers to slice, puree or do what you please with!

Enjoy!

The Hungry Teacher

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Filed under BBQ, Side Dish, Vegetarian

Spicy Margarita Shrimp

The sunny weather brings out the barbeque-er in all of us!

While looking for a quick, healthy and easy dish for dinner one night this week, I stumbled upon a recipe for Spicy Margarita Shrimp on Tasty Kitchen.

It was really good, and really easy!  I adapted the recipe a bit, of course, as we all tend to do!   The recipe says to marinate the shrimp for no longer than an hour, because otherwise the acid in the marinade will start to cook the shrimp.  I marinated my shrimp for about half an hour, and it was the perfect amount of time!  The recipe also called for the remaining marinade to be reduced down in a saucepan to serve on top of the shrimp and rice.  I didn’t do this.  It would be a nice touch, but unnecessary!  You could also cook the shrimp on the stove by sauteeing them.  If you’re using wooden skewers, soak them in water for about half an hour before you use them so they don’t catch on fire.

On the side, I served rice and grilled zucchini.  The shrimp take about 3 minutes total on the hot grill, so make sure everything else is ready to go before you put them on!  To grill the zucchini, I cut it into 1/2″ thick slices.  In a small bowl, combine olive oil, minced garlic, salt and pepper.  Brush the zucchini slices with this mixture on one side and put oiled side down on the hot grill.  Cook for about 4 minutes, then brush the other side with the oil mixture and flip.  Cook for about 4 more minutes! 

Spicy Margarita Shrimp
Recipe adapted from Tasty Kitchen
Serves 2

1 lb shrimp, raw, peeled and deveined

Marinade Ingredients:
2 limes
2 oranges
1/4 cup olive oil
1/8 cup tequila
1 Tbsp Triple Sec
1 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 cup fresh cilantro or flat leaf parsley, chopped

Zest the limes and oranges into a bowl.  Juice the oranges and limes into the same bowl.  Add in the rest of the marinade ingredients and mix well.  Mix in the shrimp and marinate for 30 minutes in the fridge. 

Preheat the BBQ.  Remove the shrimp from the marinade, put them on soaked skewers.  Turn off the heat on one of your BBQ burners, so you have indirect heat.  Turn the other burner down to medium-low.  Place your skewers on the burner that’s turned off.  Cook for a minute or so, until shrimp start to turn pink.  Turn over and cook for another minute!

Enjoy this light summer meal!
The Hungry Teacher

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Filed under BBQ, Dinner, Fish

Grilled Pizza

Our summer finally arrived!  We had a beautiful, sunny afternoon… a perfect day for BBQing!  I am beginning to enjoy this form of cooking!  I went from burning everything I put on the BBQ to turning out moist chicken breasts!  I’ll let you in on my secret– indirect heat.  Our BBQ has three burners.  Put one on high or medium, and the other two on low.  Cook your food over the low heat.  You still get the amazing grilled flavor and the charred marks, but without the black crust over your entire food!  Plus, food like chicken breasts, which dry out so quickly, stay moist!

Grilled pizza has mystified me for a while.  Three years ago, the last summer we had a BBQ, we tried grilling pizzas, and it was a disaster.  But, I thought that I had to try again to perfect something this enticing.  It was a giant success!  Delicious!  Impressive-looking!  Fun to make!  You can use whatever you would like on your pizza.  Let your imagination and taste buds be your guide.

The main secret.  You must, I repeat, MUST have your ingredients prepped and by the BBQ before you begin this adventure.  You won’t have time to run back into the kitchen to grab something.  It has to be within arm’s reach.  I marinated the chicken for my pizzas in Greek salad dressing and quickly grilled them before making the pizza.  You can  bake, fry, grill or do whatever to your chicken!  I would recommend making individual sized pizzas, but if you want to try making a big one, go ahead!

The first thing to do is make your pizza dough.  This recipe is quick and requires no rising.  Perfect for a weeknight!

Fast and Easy Pizza Crust
Recipe from The Best of the Best and more, by The Best of Bridge

3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
1-1/2 cups flour
1/4 tsp. salt
1 Tbsp yellow cornmeal
1 Tbsp olive oil

In a small bowl, mix the warm water, yeast and sugar together.  Let sit until the yeast gets foamy, about 5 minutes.  In a large bowl, (I use my stand mixer with the dough hook), stir together the flour, salt and cornmeal.  Add yeast mixture and olive oil.  Knead to a smooth dough, about 10 minutes.  If you have a stand mixer with a dough hook, you don’t need to knead your dough.  The mixer does it for you!  You can use this dough in your normal pizza recipes for the oven.  If you’re using it for grilled pizza– keep reading.

Make sure all of your ingredients are prepped.  I made a BBQ Chicken Pizza for the husband (chicken, BBQ sauce, chopped onions and grated cheddar cheese) and a Greek Chicken Pizza for myself (spinach leaves, chicken, Greek dressing, chopped tomatoes and onions, and crumbled feta cheese).

Now, make sure your BBQ is hot and have one burner on medium, and the other two on low.  I had the burner on the far ride side on high and the other two low. 

Stretch out your pizza dough.  I spread some vegetable oil on my crusts to prevent them from sticking.  I’m not sure this is necessary, as once the grill is really hot, the dough won’t stick once it’s cooked.

Put your pizza dough on the BBQ.  Close the lid and wait for about 3-4 minutes.  Open the lid.  Using a big, metal spatula, flip over the dough.  You’ll have nice grill marks on the top.

Now, put your toppings on your pizzas!  Close the grill and let them cook for a minute or two, to melt the cheese and warm everything up. 

Using my spatula and the aid of my tongs, I successfully maneuvered both pizzas onto plates without incident!

ENJOY!

The Hungry Teacher

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Filed under BBQ, Chicken, Dinner, Pizza