Posts Tagged ‘grilling recipes


Irving’s Barbecued Burgers

After officiating as Rabbi at the Hudson Valley Resort and Spa on Shabbos Nachamu – for Flakey Jake‘s program I spent a few days with my dear friends Irving and Regina Schild (check here, here, here, here, here, herehere, here, here, here, here, here, here, here, here, here and many more), at their summer home, on Pennsylvania’s bucolic Lake Wallenpaupack and stayed there until last evening.


Looking down at the lake, from the living room window... The boat dock to the left belongs to the Schilds...

Looking down at the lake, from the living room window… The boat dock to the left belongs to the Schilds…

The osprey has landed! - One of the local denizens...

The osprey has landed! The osprey has landed! – One of the youngest local denizens just got back from flight training, with its parents, as a smaller sibling looks on…

Is it posing for a formal portrait, or begging me to throw it a bite?

Is it posing for a formal portrait, or begging me to throw it a bite?

Irving’s Barbecued Burgers

Serves 6


  • 2 lbs ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1/3 cup Dijon mustard
  • 1 tablespoon prepared horseradish
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon canola oil
Scrumptiously delicious, tender and juicy!

Scrumptiously delicious, tender and juicy!


  1. Slightly saute the chopped onion in canola oil, until just transparent.
  2. Mix all the ingredients well, by hand; avoid over-mixing. With a light touch form 6 patties no more than one inch thick each.
  3. Brush the grill and coat with oil. Grilled the burgers directly over the the heat for 6 to 7 minutes for medium-done (about 150 F, on an instant read thermometer, and slightly pink in the center). Flip once.
  4. Serve while hot.

The aroma and the taste were just undescribable with mere words!

Enjoy, gentle reader, enjoy!!



Grilled Chicken Skewers With Habanero Chile and Allspice

From Williams Sonoma New Flavors For Chickens – Classic Recipes Redefined, by Rick Rodgers and photography by Tucker + Hossler:GrillChickSkew

Grilled Chicken Skewers With Habanero Chile and Allspice

Allspice tastes of cloves, cinnamon and nutmeg combined. Its warm flavor blends with the fiery heat of habanero chile in this rendition of Jamaican jerk seasoning. The heat is tempered by fresh-tasting green onions, salty soy sauce, and sharp vinegar.


  • habanero chile, 1
  • garlic, 2 cloves
  • green onions, 6, coarsely chopped
  • cider vinegar, 2 tablespoons
  • soy sauce, 1 tablespoon
  • ground allspice, 1 tablespoon
  • dried thyme, 1 teaspoon
  • kosher salt, 1/2 teaspoon
  • canola oil, 1/2 cup, plus oil for grilling
  • boneless, skinless chicken breast halves, 3 (about 7 ounces each)
  • red bell pepper,1 large, cut into 1-inch squares


Cut the chile in half and remove and discard the seeds. Reserve half of the chilew for another use (or both halves if you like your food very spicy).

Turn on a food processor and drop the garlic and chile half through the feed tube to chop them. Stop the motor, add the green onions, vinegar, soy sauce, allspice, thyme, and salt. Pulse a few times to finely chop the green onions. With the motor running, add the oil in a slow, steady stream and process until the mixture is smooth.

Cut each chicken breast into 8 pieces each about 1 inch square, to make a total of 24 pieces. Transfer the pieces to a nonreactive bowl. Pour in the marinade and stir to coat evenly. Cover and refrigerate for at least 4 hours and up to 6 hours.

Soak 6 bamboo skewers in water to cover for at least 30 minutes.

Prepare a charcoal or gas grill direct-heat cooking over medium-high heat. * Replace the grill grate and lightly oil it.

While the grill heats, drain the skewers. Remove the chicken from the marinade and discard the marinade. Thread 4 chicken pieces, alternating with 3 red pepper pieces, onto each skewer.

Place the skewers on the grill, cover, and cook, turning the skewers occasionally, until the chicken feels firm when pressed with a fingertip, 10-12 minute total.

Transfer the skewers to a warm platter and serve right away.

Makes 3 – 4 Servings

* Direct-heat grilling over medium-high heat

Preparing a charcoal grill

Ignite about 2 1/2 pounds of coals and let the coals burn until covered with a layer of white ash. Spread the coals in an even layer on the fire bed and then let the coals burn until medium-hot 20 – 30 minutes.

Preparing a gas grill

Make sure there is enough propane in the tank. Turn all the burners to high heat. Close the cover and preheat the grill for 10 – 20 minutes, then reduce the heat to medium-high.

Enjoy, gentle reader. Enjoy!



Grilled Banana Satay

[Shmuel L, from Miami, sent us a favorite grilling recipe just over 10 days ago. Now, he sent us another one, accompanied by a photo as well]

Grilled Banana Satay


Serves 4


  • 4 bamboo skewers, soaked in water for 30 minutes
  • 4 fat, peeled, barely ripe bananas
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Pinch of cayenne pepper
  • 2/3 cup sweetened shredded coconut


  1. Light a grill for direct medium heat, about 400 F.
  2. Slice the banans crosswise into medallions 1 to 2 inches thick. Skewer the banana pieces through the edges so that the flat sides can be grilled, threading 6 to 8 pieces per skewer.
  3. Whisk together the peanut butter, coconut milk, brown sugar, ginger, cinnamon, salt and cayenne pepper in a bowl. Pour half of the peanut butter sauce into a wide shallow pan.
  4. Brush the grill grate with oil. Grill the banana skewers directly over the heat until nicely grill-marked. 2 to 3 minutes per side. Dip the flat sides of the bananas in the peanut sauce. Sprinkle with the coconut to coat. Return to the grill and cook until lightly brown. 1 to 2 minutes per side.
  5. Serve with the remaining sauce for dipping.

TIP – Just like meats, fruits can be marinated to create myriad variations in flavor, the can be rubbed, eaten with sauces, glazed and more BUT make sure the bananas are just barely ripe or they’ll become mushy when grilled.

Enjoy, gentle reader, enjoy!

Shmuel L.

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