Summer Grilling Marinades
July 19, 2012 (CHICAGO) -- Give chicken, pork and other meats a boost for your next BBQ by whipping up a homemade marinade! Chef Kristine Subido at one of Chicago's newest restaurants, Pecking Order, has one option that has been passed down through generations of her family. Subido says the secret behind the perfect marinade is to find a balance of salty and sweet and a lot of acid to help break down the meat make it more tender. Pecking Order is Chef Subido's first restaurant. It is a passion project, featuring recipes that she recalls eating during her youth. Pecking Order is owned by Chef Subido and her Mother, Melinda Subido. Pecking Order is a chicken restaurant. There are a handful of vegetarian options, though the only meat served is chicken.
Chef Subido's BBQ Grilling Tips
- Use a hot grill pan indoors and when grilling outdoors have a cooler spot for chicken that's almost done so the skin doesn't burn from the marinade and baste with some reserved marinade.
- Cook grilled chicken slowly&and at low heat&no more that 350-375 degrees. The skin will be brown and crispy if you grill at a low temp. The fat in the skin will easily catch on fire if the heat is too high and then you have chicken that's burned on the outside and raw on the inside...
- Prepare sides that are easy to make, and sit well if made ahead of time. Use BOLD flavors such as soy and vinegar to give grilled meats contrast in flavor and punch. Tamari is a kind of soy sauce that is WHEAT FREE so those who are gluten free, can enjoy the salty umami of a perfect soy sauce substitute. Tamari is available in most major supermarkets.
4416 North Clark Street (at Montrose)
on Twitter: @peckingorderchi
1 cup of soy sauce or wheat-free tamari
1/2 cup of vinegar (sugar cane or sherry)
5 cloves of garlic chopped
2 bay leaves
2 tablespoon sugar
Black pepper and salt to taste
Mix everything in a bowl and marinate chicken, covered in the refrigerator, for at least 2 hours. Marinade overnight is suggested.
Charred Corn with Lime-Mayo and Cotija Cheese
5 ears of corn, peeled and rinsed
1/2 cup of prepared mayonnaise
2 tablespoons of fresh lime juice
2 tablespoons of chopped cilantro
1 tablespoon of butter
1 teaspoon of fish sauce
1 teaspoon of chopped garlic
2 tablespoons of sliced green onions
2 tablespoons of cotija cheese (grated and dried Mexican cheese)
Place the corn on pre-heated grill or grill pan indoors. Char on all sides. This should take 6-10 minutes. Cool the corn and remove kernels from the husks.
This can be done a day or two in advance.
For the lime mayo: combine the lime juice and fresh mayo and set aside
To cook: heat a sauté pan on medium high heat. Add the butter, garlic and corn. Sprinkle the fish sauce and season with salt and pepper.
To plate: spoon the corn in a bowl, drizzle the lime mayo and sprinkle with cotija cheese and sliced green onions.
1 pound of green papaya
1 piece of carrot
1 medium jicama
1 medium daikon radish
1 small piece of ginger
1 -1/2 cup of sugar
2 cups of white vinegar
2 tablespoons of salt
Preparation: peel and slice the vegetables into very thin pieces. Bring the sugar, salt and vinegar to a boil. Combine the vegetables and pour the vinegar mix. Press thoroughly and make sure the vegetables are covered.
Refrigerate and allow to marinate and pickle for 4-6 hours.
1 head of cabbage, washed and cut into 1" pieces
1/2 cup of prepared mayonnaise
1 teaspoon of fresh lime juice
2 tablespoons of sriracha sauce
Salt and pepper to taste.
Wash and thoroughly dry the cabbage. Combine the mayo, lime juice and sriracha. Mix well and spoon in a bowl. Add the cabbage and mix well. Season with salt and pepper to taste.
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