Posted in Uncategorized

More Grub and how to Fake Grill Marks

I happened to make a nice rub for chicken.  Here it is:

  • 3:1:1 ratio of garlic paste, lime juice, lemon juice
  • Dash of paprika
  • Dash of chili powder
  • Salt & Pepper to taste

Rub that on chicken breasts, then let it sit for about 10 minutes before grilling, roasting, whatever.  Nice flavor with a little kick.  We don’t have a grill, and I wanted prettier chicken.  So, I used my Hamilton Beach electric griddle, and heated a cooling rack on it.  I seared both sides of my chicken breasts on that rack, faking up some pretty grill marks in the process, before butterflying them to cook through on the griddle.  The result was pretty looking, and really moist and tasty.  There is probably some safety hazard reason that I shouldn’t have done this…

Serve that over a salsa of:

With some grilled onions on the side.  Makes a nice summer meal.  Actually, it makes 3 nice summer meals.

I put the above on a salad for my mom, put it in tacos for B and me, and gave the chicken by itself to Thor, with a spoonful of the salsa and a tiny side salad.  Four, because B and I are polished off the leftovers as quesadillas this morning.  Salad was served with Ranch on the side, and tacos were served with Sour cream/Horseradish sauce.

2:1, sour cream and creamy horseradish, mix well and let your sinuses open with the soaring glory of the flavor.

Posted in Chef Lane

Chef Lane: Going Greek

I won’t bore you with further pictures of my dinner prep, but I will tell you that the lobster salad turned out very well, and I served Greek-style kebabs tonight, and Thor asked for seconds.

The lobster salad came from my imagination:

  • 1/2 lb of cooked lobster tail, cut into small chunks
  • 1/2 Tbs creamy horseradish
  • 1 1/2 Tbs Miracle Whip
  • 1/2 Tbs Lighthouse Freeze-Dried Herb, Salad Blend (I love those Lighthouse herbs!)
  • Pinch o’salt
  • Put in a lidded bowl and shake ingredients until well blended
  • Serve as is, or rolled up in a tortilla (as I ate it, mmm!), or on a soft roll


Tonight’s recipe came from my Mediterranean cooking cookbook.

Tonight’s kebabs are actually beef in the cookbook, but I used ground lamb, and it went like so:

  • 1 lb ground lamb
  • 1/4 tsp paprika
  • 1/4 tsp coriander powder
  • 1/4 tsp brown sugar
  • 1 small onion finely chopped
  • 1 Tsp cilantro finely chopped
  • Salt ‘n Pepa to taste (p-push it real good!)

Once you’ve mixed up all the ingredients, you mold the meat into sausage looking links around 4 skewers.  If you are using wooden skewers, be sure to soak them in water for half an hour first.  I use metal ones because of that one unfortunate incident with me–you don’t want to know.  Just know that there were splinters involved.

You are supposed to grill these over coals, but I put them in the broiler for 10 minutes on one side, and 3 on the other, which was a nice medium on the smaller kebabs, and a nice medium rare on the fatter one I made for B.

I served it over couscous with slices of fresh avocado, and we had honeyed Greek yogurt for dessert.  Not a bad spread!