grilled broccoli

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As summer comes to an end, I’m reflecting on all things grilled and realized I never got around to posting one of my favorite recent grill recipes: Broccoli! You will need one of those grill trays so it doesn’t fall through the grates, but this recipe couldn’t be easier and is insanely delicious. And healthy. Get the recipes here.

let the races begin

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On Sunday we had double birthday parties. Mack and Michael went to Sadie's girly party and Nate and I went to Remi's at Buzz-a-rama-- an automated race car track in deep Brooklyn which has been around since 1965. The kids triggered little guns that accelerated their assigned car around the track but everything was so old that the cars kept popping off of their tracking.

Then this awesome old guy with a megaphone rallied everyone into the party room in back where only one overhead florescent light was on. The kids scarfed down pizza and cake so they could play the retro video games (Ms PacMan etc.) lining the walls but when megaphone man came in to turn on the games, only half of them even worked. Still, it was a great party.

Afterwards the Moshana's met up at Whole Foods to shop but everyone was tired, Mack was a maniac and Nate pooped his pants so we left in tears and only managed to pick up a few things, including this tilapia which I grilled with olive oil, salt and pepper. It was surprisingly delicious, fresh and simple. Unlike our weekend.

sous-vide, sort of

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Last week our friend David bragged that for fathers day he was making the all-time best pork chops. After years of trial and error, he had determined that thick pork chops from the farm marinated for 24 hours then sous vide at a low temp and briefly seared on the grill makes the perfect chop. Apparently he was right. Or at least that's what he proudly reported back.

The idea got me thinking...sous vide pre grill? Kind of brilliant. So this weekend at Loves Folly I made this recipe. It was a lot of work without a great stove or a sous vide machine or even a vacuum sealer like David has. I had to wing it and closely monitor the temperature, sliding the pot on and off the burner, adjusting temperatures every 20 minutes. But it worked-at least it was a revelation in sirloin cooking. The meat was super tender but tasty and perfectly charred on the outside so it didn't have that slippery grey feeling that just sous voiding can produce.

I served it with a simple salad and this amazing Zucchini Soup by Alinea chef Grant Achatz.

Seared Sous-Vide-style Tri Tip

  • One 2-pound tri-tip roast (can also use sirloin)
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons thyme leaves
  • 3 large garlic cloves, minced
  • 4 tablespoons unsalted butter, cubed
  • Extra-virgin olive oil, for brushing
  1. Heat a large pot of water until it registers 134° on a digital probe or candy thermometer. Season the roast generously with salt and pepper. Rub all over with the thyme and garlic and transfer to a large, BPA-free resealable freezer bag. Add the butter and seal all but 1 corner. Press out all the air then seal.
  2. Add the bag with the roast to the pot and cook at 134° (or as close as you can get it on a regular stove) until an instant-read thermometer inserted in the thickest part registers 130°, about 1 hour and 45 minutes.
  3. Transfer the roast to a cutting board and let rest for 5 minutes. Scrape off and discard the thyme and garlic.
  4. Light a grill or preheat a skillet. Pat the roast dry with paper towels, then brush with oil and season lightly with salt and pepper. Cook the roast over very high heat, turning once, until nicely browned all over, 5 to 7 minutes. Return the roast to the cutting board and let rest for another 10 minutes. Thinly slice the meat against the grain and serve.

chicken grill

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I highly recommend this recipe for grilled chicken breasts from Once Upon a Chef

  • 4 boneless, skinless chicken breasts (about 1¾ pounds total)
  • 6 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons lemon zest, from one lemon

  1. Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.

  2. Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.

  3. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.