City Palate

The Entertaining Issue - November December 2017

Mixed Grill
Mixed_Grill

The chicken and beef should be prepped in the morning to allow the flavours to infuse the meats

Chicken/Marinade:

١/٤ c. olive oil

juice of 2 limes

3 T. each of fresh thyme, sage and rosemary, chopped

١/٢ t. dried chile flakes

salt and pepper to taste

4 chicken breast halves, free range, bone removed but skin left on (for flavour)

3 lemons, sliced

In a large bowl, combine the olive oil, lime juice, herbs, chile flakes and salt and pepper. Whisk to combine. Add the chicken pieces and turn to coat with the oil/herb mixture and distribute them to form a single layer. Cover them with the lemon slices, cover and refrigerate until ready to grill. Remove from the fridge about a half hour before cooking.

Flank Steak/Dry rub:

1 T. each smoked paprika, dry mustard and ground cumin

1 t. ancho chile powder (or a hotter one, like cayenne, if you wish)

1 T. kosher salt

1 t. black pepper

١/٢ t. ground coriander

١/٤ c. brown sugar

1 or 2 flank steaks, about 4 lb. total

Combine all the dry rub ingredients in a small bowl and rub the steak(s) well on both sides, then place in a plastic bag and refrigerate until ready to use. Remove from the fridge about a half hour prior to cooking.

The rest of the mixed grill mixture:

6 large sausages – smokies, bratwurst, whatever you like

5 large sweet peppers, assorted colours, cores and seeds removed, cut into quarters

1 large red onion, peeled and cut into 2-inch-thick slices

2 limes, halved

1 fresh pineapple, husk and core removed, cut into 2-inch-thick pieces

١/٤ c. olive oil

sea salt and black pepper

Place all the vegetables, limes and pineapple in a large bowl and, when ready to grill, toss with the olive oil. Preheat the grill to hot.

Because the chicken pieces have the skin attached and are covered in oil they can flare up and burn, so I cook these on the top rack of my grill. If this isn’t an option, watch them closely to make sure they don’t burn. Turn the grill heat to medium and place the meat, veg and fruit on the main part of the grill.

The peppers, pineapple and limes just need about 5 to 7 minutes to cook. They should take on some colour and grill marks, but shouldn’t be charred; the peppers should still be on the crunchy side. Transfer them to a bowl when done.

Cook the chicken, flank steak and sausages until done to your liking, then remove and allow them to rest for about 15 minutes. Slice all the peppers into strips about 1/2-inch wide and cut the pineapple into chunks. Distribute the vegetables onto two serving platters. Slice the chicken into 1/2-inch-thick pieces and distribute over the vegetables on one of the platters. Do the same with the flank steak and sausages on the other platter, drizzling the meat with any of the juices left over from the flank steak. Drizzle both platters with juice from the limes, and garnish with sea salt and black pepper. I serve this dish with either coconut or basmati rice and grilled asparagus. Serves 6 to 8.


Meat