Fire up the grill and call your friends for a summer picnic. Celebrity chef Curtis Stone shares his recipes for pork, chicken and steak on a bun.
Recipe: Barbecued pork loin sandwiches with cilantro-lime marinade and coleslaw (on this page) Recipe: Barbecued all-natural flank steak with green tomato barbecue sauce (on this page) Recipe: Grilled chicken sandwiches with Mediterranean yogurt marinade (on this page)To marinate the pork: Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and Sriracha in a food processor until nearly smooth. With the machine running, gradually blend in the oil. Makes 3 1/2 cups.
Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
To prepare the sandwiches: Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a platter (do not pile up the slices too much or they will overcook).
Meanwhile, spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
Serves 4
To make the barbecue sauce: Heat the oil in a heavy medium saucepan over medium heat, about 3 minutes. Add the onions and sauté until they are just slightly browned, about 6 minutes. Next, add the garlic and sauté for 2 minutes. Then add the green tomatoes, agave nectar, jalapeños, and lemon zest. Let cook until the tomatoes break down and release their juices then the mixture begins to caramelize, stirring occasionally, about 25 minutes. Stir in the vinegar, ketchup, molasses, Worcestershire sauce, salt, and mustard powder. Simmer until the flavors blend and the sauce thickens slightly, stirring occasionally, about 12 minutes. Stir in the lemon juice.
Transfer the sauce to a food processor and blend until smooth. Cool the sauce completely. Makes about 4 cups of barbecue sauce.
To prepare the sandwiches: Place the flank steak in a large resealable plastic bag. Add 1 1/2 cups of the barbecue sauce and turn the meat to coat it all over with the sauce. Seal the bag and refrigerate for at least 8 hours and preferably overnight. Cover the remaining barbecue sauce and refrigerate.
Prepare the barbecue for medium-high heat. Grill the flank steak until an instant-read meat thermometer registers 135 degrees F, rotating every 2 minutes, about 6 minutes per side. Discard the used barbecue sauce. Transfer the steak to a rimmed platter and let rest for 10 minutes.
Meanwhile, spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted. Rewarm the remaining unused sauce.
Place the flank steak on a cutting board (reserve the accumulated juices on the platter) and cut the steak in half lengthwise, then thinly slice each half crosswise across the grain. Toss the steak slices with the accumulated juices and a spoonful of the warm unused barbecue sauce.
Spoon some of the warmed barbecue sauce over the bun bottoms. Pile the steak slices on the bun bottoms. Drizzle some more barbecue sauce over the meat. Top with the coleslaw then the bun tops and serve immediately.
Serves 6
To marinate the chicken: Whisk the yogurt, mint, water, lime zest, lime juice, garlic, coriander, cumin, piment d'Espelette, and kosher salt in a large bowl to blend. (Makes about 2 cups of marinade.)
Place the chicken in a large resealable plastic bag. Add 1 cup of the marinade and turn the chicken to coat it all over. Seal the bag and refrigerate for at least 6 hours and preferably overnight. Cover the remaining marinade separately and refrigerate.
To prepare the sandwiches: Prepare the barbecue for medium-high heat. Grill the chicken until it is fully cooked through, turning as needed, 6 to 8 minutes per side. Discard the used marinade. Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
Spread some of the reserved unused marinade over the bun bottoms. Cut each chicken thigh in half and place the chicken on the bun bottoms. Spoon more of the reserved marinade over the chicken. Top with the coleslaw then the bun tops and serve immediately.
Serves 6
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
The president and CEO of The Associated Press said Sunday that the government’s seizure of AP journalists’ phone records was “unconstitutional” and has had a chilling effect on newsgathering.
“ ”