Everyone loves bacon and although I have never tasted it, all the photos showing it baked, cooked and grilled look incredible. After seeing a delicious looking photo of bacon wrapped asparagus, I decided I wanted my bacon too. Since it’s Kosher in the Kitch here and bacon is probably the biggest nono in the book for us Kosher folks, I swapped it out for some good ol tasty pastrami! (if you are looking for a meatless option, just use fake bacon or a soy product instead)
1 bunch of asparagus (about 16 sticks)
1 cup of bbq sauce
1/2 pound pastrami
Preheat oven to 400′. Wash and rinse off asparagus. Break off the ends of the asparagus. Brush both ends of pastrami with bbq sauce then wrap each asparagus with a slice of bbq pastrami. Place asparagus on lightly greased baking sheet, and brush each asparagus once more with additional bbq sauce then cook in oven for 10-12 minutes.
Boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil plus more for cooking
Spices such as salt, pepper, garlic, paprika
1 small onion, diced
Lettuce, chopped up
1/2 cup of mayo
1/2 cup of bbq sauce
Combine olive oil, spices and chicken breasts in a large zip lock bag. Shake well so all of the chicken is marinated in the olive oil mixture. Heat up a pan with some oil and saute onion until tender. Add chicken to and and cook until no longer pink. Place lettuce, tomatoes, pickles, carrots, sautéed onion and chicken pieces in a large bowl. Combine the mayo and bbq sauce, heat up and dress salad.
Some nights I crave carbs like pizza and pasta. Then there are the nights when all I want is a fresh garden salad topped with juicy slices of perfectly grilled chicken. This marinade blends together some of my favorite ingredients to create a sweetly glazed chicken with a kick of lime.
4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup soy sauce
Juice of 1 lime
3 tablespoons honey
3 cloves of garlic, diced
1 tablespoon of ginger, diced
1 teaspoon Grill Mates® Montreal Steak Seasoning.
Combine the olive oil, soy sauce, lime, honey, garlic, ginger and steak seasoning in a large zip lock bag. Place the chicken inside and marinate for several hours. Heat grill pan to medium high and grill chicken for approximately 6 minutes each side, or until juices run clear. Squeeze some fresh lime on top before serving.
This recipe is a winner!!! Make this recipe in advance by slow cooking ribs in the oven on 250 degrees for three hours. Refrigerate or even freeze ribs until the day of your barbecue. Defrost ribs in fridge overnight or bring refrigerated ribs to room temperature. Grill for a few minutes. Glaze and serve. Use this recipe to grill tougher cuts of meat that need slower cooking time such as brisket, or short ribs.