Grilled Skewed Beef with Onion and Chili Peppers

中文： 香辣烤牛肉串

I have done grilled skewed beef for so many times that I can do it right with my eyes closed O(∩_∩)O~  however, I am never getting tired of BBQ, neither is my husband.  We grill and BBQ at any chances when the weather allows. 

 

Ingredients：

2 pounds of chuck eye roast
1/4 to 1/3 low sodium soy sauce
2 teaspoons oyster sauce
2 to 3 tablespoons rice cooking wine
1 to 2 tablespoons sugar
1 teaspoon paprika
1/4 teaspoon ginger powder
1 clove of garlic, peeled and minced with garlic presser   
1 medium onion, thinly sliced
1 egg white
2 teaspoon corn starch
1/2 cup chicken stock/ water or as needed
freshly ground black pepper
salt to taste
2 to 3 tablespoons white sesame seeds
red pepper flakes
cumin
extra white sesame seeds

 

Directions：

Dice the chuck eye beef into 1/2 by 1/2 inch cubes.  Add the beef to a medium bowl, along with soy sauce, oyster sauce, rice cooking wine, sugar, paprika, ginger powder, minced garlic, onion, egg white, corn starch, black pepper, salt and white sesame seeds.  Mix with a pair of chopsticks or a wooden spoon while slowly adding chicken stock / water.

Cover with plastic and allow the beef to marinate in refrigerator for 2 days.

Remove the beef from fridge half hour prior to the grilling time. 

Skew the beef together with stainless skewers

Start the grill and wait until the interior temperature reaches 400F/204C.

Spray the grill rack with oil.  Add skewed beef.  Spray the beef with a little bit oil too so that they won’t stick to the grill racks.

Cast iron grill racks are a lot like cast iron pans.  The more you use them, the more they get seasoned.

Flip the beef over.  Caramelization is starting.

Keep grilling and flipping until both sides are golden brown.

Mix cumin, pepper flakes and white sesame seeds in a small bowl.

Sprinkle the mixed spiced over grilled beef.

And now it is done.  What you need now is a can of cold beer!

O(∩_∩)O~

Spicy Skewed Venison

中文菜谱：烤鹿肉串

It is the hunting season again in Michigan.  Recently I received some delicious gift from a friend, venison meat!  A bag of ground venison was made into beautiful chili which I posted it last time.  Today I am sharing my recipe to make spicy skewed venison, another my favorite way to eat venison meat. Super tender and juicy, and super tasty too! O(∩_∩)O~

Ingredients：

1 pound venison
1/2 onion, thinly sliced or chopped
2 tablespoons oyster sauce
1 tablespoon rice cooking wine
2 to 3 tablespoons soy sauce
2 to 3 teaspoons sugar
1 to 2 tablespoons sesame oil
 1 teaspoon corn starch
a pinch of baking soda
1/2 egg white
salt to taste
freshly ground black pepper
oil for pan frying
toasted white sesame seeds
ground cumin
red pepper flakes

 

Directions：

Cut venison into cubes.  Add to a large bowl along with rice cooking wine, oyster sauce, salt, sugar, soy sauce, sesame oil, corn starch, baking soda, egg white and black pepper.  Mix with a wooden spoon. Cover with plastic wrap and refrigerate overnight. 

Because venison meat is extra lean, I add corn starch, baking soda and egg white to tenderize it.  Baking soda works great.  A pinch will do the work.  Too much of it will ruin the venison flavor.

Skew the seasoned meat with bamboo skewers

Heat a cast iron skillet over medium high heat.  Add oil, and then the skewed venison.  Pan fry until both sides are golden brown.

Sprinkle with toasted white sesame, ground cumin and pepper flakes.

Serve immediately. 

I love serving dishes on sizzling platter with wooden tray which can keep the food hot for a longer time O(∩_∩)O~

BBQ Mini Potatoes

中文: 烧烤小土豆

Some of the potatoes we harvested from our backyards are quite cute and small.  I decide to skew and BBQ them in Asian style.  And guess what?  They are so awesome! 

Ingredients：

30 to 40 mini potatoes
1/3 to 1/2 cup of your favorite BBQ sauce
ground red chili peppers
ground Sichuan peppercorns
ground cumin seeds
toasted white sesame seeds
chopped green onions
oil
water for boiling potatoes
salt for boiling potatoes

 

Directions：

 

The potatoes we harvested from backyard

Some of them are really small and cut

Clean the potatoes under running water.  Add to a pot of boiling water along with salt to taste.  Cook until the potatoes are soft enough to skew.

 

Skew them with stainless steel skewers

Brush the potatoes with oil.  Grill them over medium low heat.  You don’t want to rush it. 

Seasonings and spices are ready to g

Sprinkle with ground chili powder, ground Sichuan peppercorns, ground cumin, green onion and sesame seeds. 

Serve immediately.  I love serving BBQ food on a hot sizzling plate

A little extra spice on top will give the potatoes some extra kicks in flavors. 

Time to enjoy! O(∩_∩)O~

Grilled Bacon Wrap Potatoes

中文： 培根烤土豆

We harvest some potatoes from our backyard.  We can’t wait to taste our own potatoes so I make grilled bacon wrapped potatoes with fresh rosemary which is also from my garden. 

Oh man, they taste so so so good!O(∩_∩)O~

It doesn’t look like much at first glance.

Do a little bit diggin 

What? We have red skin potatoes too? 

A big on

Some small one

And funny on 

All done

Although we buy local potatoes from local farmer’s market all the time.  But eating the ones we grow in our own backyard is totally different.  I am so proud, haha O(∩_∩)O~ 

Ingredients：

3 to 4 medium size potatoes
7 to 8 slices of bacon, cut into halves
1 pinch of fresh rosemary, finely chopped
freshly grinded black pepper
1 to 2 teaspoons of McCormick grill seasoning , flavor of your choice
1 to 2 teaspoons extra virgin olive oil
salt to taste

 

Directions：

Clean and rinse the potatoes under running water.  Add to a medium pot and enough water to soak them in the pot.  Cook over medium high heat for 14 to 20 minutes until the potatoes are cooked though. 

 

Cut the potatoes into wedges or cubes.  Add to a big bowl along with black pepper, rosemary, grill seasoning, olive oil and salt. 

Gently mix them together.  Wrap each of potatoes with one piece of bacon.  Secure with toothpicks.

Preheat the grill to 400F/ 204C.  Add potatoes. 

Grill until both sides are golden brown. 

 

Do not rush the process by cranking the heat up.  Medium low heat works the best here. 

Sprinkle with extra grill seasoning on to

Serve immediately

I love to serve them on a sizzling plate

Bon Appétit! 

Grilled Split Lobster

中文菜谱： 烧烤大龙虾

Summer means BBQ!  Both my husband and I love grilling in our back yard.  We bought two large lobsters home on our last grocery trip to Detroit area.  One is grilled, and the other one is boiled and make into a salad. 

We both decide the grilled one is tastier O(∩_∩)O~

Ingredients：

1 large lobster (about 2.2 pounds)
3 to 4 tablespoons butter, softened
2 to 4 cloves of garlic
1 stalk of green onion
1/2  to 1teaspoon crushed chili peppers
 lemon zest from 1/2 lemon
freshly ground black pepper
sea salt to taste

Directions：

Peel and mince the garlic.  Finely chop the green onion.

In a small bowl, combine garlic, green onion, butter, chili pepper, lemon zest, black pepper and sea salt.  Mix with a fork until everything is well combined.

Clean the lobster.  With a big knife or clever, split it open in the middle.

Preheat the grill to 450F/232C

Spray or brush the lobster with olive oil/ vegetable oil.  Grill it flesh side down for 4 to 5 minutes.

Flip ove

Spoon spice butter mixture over the lobste

Grill for another 5 to 8 minutes.  The actual grilling time depends on lobster’s size and grill temperature. 

Its claws will need 1 to 2 minutes extra grilling time.  

It is a big one.  I have to serve it in a pizza pan.

Don’t worry.  After taking the photo, I send the claws back to grill to grill for another couple minutes.