Kate's Cuisine

Jul 04 2016

Mashed Potatoes on the BBQ!

Mashed Potatoes on the BBQ

Yesterday we talked about how you could do anything you wanted on the barbecue – even make meatloaf! But you can’t have meatloaf without mashed potatoes, and I wasn’t prepared to that delicious meatloaf day, either. I also wasn’t prepared to run in and out, checking on my stovetop mashed potatoes before running out to check on my meatloaf. So I figured, why not do it all on the grill and keep an eye on everything at the same time? Again, all you really need is some aluminum foil and propane!

  • 4 – 5 russet potatoes, cut into a large dice $1.05
  • 1/4 cup heavy cream $0.22
  • 3 tablespoons butter $0.18
  • Salt $0.01
  • Pepper $0.01

Total cost $1.47
Cost per serving $0.36

1.) Preheat the grill to low heat. If you’re grilling something else at the same time (such as meatloaf), heat one side to low with a higher heat on the other side, if needed.

2.) Wrap diced potatoes in a double layer of aluminum foil. Do this by laying the potatoes out on the foil, then folding the sides and ends over to create a packet. Using another piece of foil, do the same, wrapping one piece of foil around the other.

3.) Place the potato foil packet over the low heat and close the lid. Grill the potatoes for about 20 minutes, turning once about halfway through cooking time.

4.) Using tongs, remove the foil packet from the grill and carefully open (there will be steam, so be careful!) Empty the potatoes into a large bowl or pot and add the cream, butter, salt, and pepper. Mash everything together until it’s a smooth consistency.

5.) Serve and enjoy!

Jul 03 2016

Meatloaf on the Barbecue!

BBQ Meatloaf

People thought I was crazy when I put meatloaf in the slow cooker. But just this past week, I’ve proven that that’s not the craziest way you can make meatloaf. It’s true! If it’s blazing hot outside and you’re just dying for meatloaf but don’t want to heat up the house with the oven, you can cook it on the barbecue! Just mix up your favourite meatloaf recipe, wrap it a couple times in aluminum foil and then throw it on the grill. I like to add barbecue sauce because ya know, we’re grilling and everything, but that’s totally a matter of personal preference and you can leave it out if you’d like. My husband, who hates meatloaf because I’ve made it so often, loved it and said it was the best way I’ve ever made it. And I had the most fun I’ve ever had while making it!

  • 1 1/2 pounds ground beef $8.04
  • 1 onion, finely diced $0.47
  • 1 egg $0.20
  • 1/4 cup milk $0.07
  • 4 tablespoons barbecue sauce $0.40
  • 3 tablespoons breadcrumbs $0.15
  • 3 cloves garlic $0.03
  • 1 tablespoon Worcestershire sauce $0.08
  • Salt $0.01
  • Freshly ground black pepper $0.01
  • Non-stick cooking spray $0.10

Total cost $9.56
Cost per serving $2.39

1.) Mix together the ground beef, onion, egg, milk, 1 tablespoon barbecue sauce, breadcrumbs, garlic, Worcestershire sauce, salt, and pepper. Combine thoroughly.

2.) Lay out two sheets of aluminum foil and spray with non-stick cooking spray. Shape the meat into a loaf about 9″ x 5″ and that’s about an inch wide. Place on one sheet of the aluminum foil. Fold the ends and the sides up so the meatloaf is contained within the packet. Then fold the other sheet of aluminum foil over to seal any holes left by the first sheet and to reinforce the foil around the meat.

3.) Heat a grill to medium-high heat and oil the rack. When hot, place the meatloaf on the grill, close the lid, and cook for about 10 minutes. Flip the foil packet (using two large spatulas if needed), close the lid again, and cook for another ten minutes.

4.) Open the lid and carefully open the foil packet. Slather on the remaining 3 tablespoons of barbecue sauce, close the lid again (keeping the foil packet open this time), and cook for another 5 minutes.

5.) Remove the meatloaf from the grill and carefully remove from the foil packet. Slice the loaf if you can, or if yours turns out like mine, just take out the meat chunks as they fall apart. This meatloaf is so tender, this is the likely option!

6.) Serve and enjoy!

Jun 30 2016

Easy and Affordable Beef on a Bun

Beef on a Bun

Beef on a bun is one of my favourites whenever I find myself at a fair or carnival this time of year. I like getting it there because to make it at home with all of that pricey roast beef, is more than I’d like to spend on a weekday dinner. That is, unless you adopt my trick and use stewing beef instead of that lean sliced stuff. It’s so easy in the slow cooker, just make it the same way you would beef stew (except ya know,without all the veggies and gravy and stuff), smother it in barbecue sauce and then pile it onto the freshest buns you can find. It’s so yum, you might think you’re back at the carnival.

  • 2 pounds stewing beef, cubed $13.00
  • 2 tablespoons olive oil $0.06
  • 1 onion, sliced $0.47
  • 3 cloves garlic, sliced $0.03
  • 4 – 5 cups beef broth $2.50
  • 8 hamburger buns $3.49
  • 1 cup barbecue sauce $1.25
  • 1 tablespoon Worcestershire sauce $0.08
  • 1 teaspoon chili powder $0.47
  • 1 teaspoon cumin $0.25
  • 1 teaspoon paprika $0.16
  • Salt $0.01
  • Freshly ground black pepper $0.01

Total cost $21.78
Cost per serving $5.45

1.) Heat the two tablespoons of olive oil in a large frying pan over medium-high heat. When hot, add the stewing beef in batches if necessary. You don’t want to overcrowd the pan or the beef won’t brown. Sear the beef until is browned on most sides.

2.) When the stewing beef is just about done browning, but not quite, add the onions and the garlic. Stir to mix, and then add the chili powder, cumin, paprika, salt, and freshly ground black pepper.

3.) Place the stewing beef in the slow cooker and add just enough beef broth to almost, but not entirely, cover the beef.

4.) Set the slow cooker to low and cook for 6 – 8 hours, until the beef is tender enough to pull apart with a fork.

5.) Remove beef from the broth and set aside just until it’s cool enough to handle, then shred with your hands or with two forks.

6.) At this point, you can either press it down on one side into a frying pan to get some crispy bits before dousing in barbecue sauce, or just toss it in barbecue sauce.

7.) Pile high on hamburger buns, serve and enjoy!

Jun 24 2016

Grilled Potato Wedges

Grilled Potato Wedges

It’s no secret that hot summer days are perfect for grilling. And it’s also no secret that on those days, I try to take everything out to the barbecue. Meats, starches, sides, it all goes on the grill. But what do you do when you just know potato wedges would be a perfect starch to accompany your meal, but you still don’t want to turn on your oven? Well, I just solved your problem. It’s one I’ve had for years and I typically just settle on another starch, usually baked potatoes.

But grilled potato wedges are possible, and they’re so, so easy. What’s even better? They take a fraction of the time to cook. Instead of the usual 45 minutes in the oven, we’re talkin just over 10 minutes!

  • 4 – 5 medium russet or Yukon gold potatoes, sliced into wedges $1.05
  • 3 tablespoons olive oil (plus more for the grill) $0.18
  • 1 tablespoon cumin $0.75
  • 1 tablespoon paprika $0.48
  • Salt $0.01
  • Pepper $0.01

Total cost $2.48
Cost per serving $0.62

1.) Preheat a grill on both sides to about 400 degrees Fahrenheit. Close the lid so that the grates can get really hot.

2.) Place the potato wedges into a large bowl, add the olive oil and seasonings, and toss to thoroughly combine.

3.) Turn off the flame on one side of the grill. Place the wedges on the hot side of the grill (the side with the flame) and grill for 2-3 minutes on each side.

4.) Move the potato wedges over to the cold side of the grill (the side with no flame.) Close the lid and grill for another 10 minutes, until the wedges have softened and are completely cooked through.

5.) Serve and enjoy!

Jun 21 2016

Grilled Chicken Legs with Beer Marinade

Grilled Chicken Legs

Here in Ontario, Canada it has been hot for the past few days. I mean it’s been stifling, sweaty, don’t-you-dare-turn-on-that-oven kind of hot. So when we’ve absolutely had to eat, everything has gone outside to get cooked on the grill.

After just a couple of meals, barbecue sauce can quickly become overplayed, so when I need something a little different, tinkering around with different marinades is usually the way I go. Beer is most definitely not my favourite thing to drink (not since my college days), but it goes hand in hand with barbecue, and makes for a really great marinade for these grilled chicken legs.

  • 12 chicken legs $7.50
  • 1 bottle of beer, the darker the better $1.25
  • 1/2 onion, chopped $0.23
  • 1/2 cup olive oil $0.23
  • 2 cloves garlic, minced or grated $0.02
  • 1 teaspoon paprika $0.16
  • 1 teaspoon cumin $0.25
  • 1 teaspoon salt $0.01
  • 1/2 teaspoon cayenne pepper $0.12
  • 1/2 teaspoon ground black pepper $0.01

Total cost $9.78
Cost per serving $2.44

1.) Place the chicken legs into a large bowl or resealable freezer bag. Mix together all of the other ingredients, pour them over the chicken legs and stir and mix thoroughly to ensure that the chicken is entirely coated. Place the chicken legs into the refrigerator and let marinate for 6 – 24 hours, turning occasionally.

2.) When chicken legs are finished marinating, coat the grill with oil and preheat to about 400 degrees Fahrenheit. When hot, remove chicken from the marinade, allowing the excess to shake or drip off. Place on the grill and cook for about 10 – 12 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.

3.) Remove chicken from grill and allow to rest for about 5 minutes before serving.

4.) Serve and enjoy!

Jun 18 2016

Copycat Two Bite Brownies

Copycat Two Bite Brownies

Copycat recipes are some of my favourite kinds. You get to play around in your kitchen trying to get that dish to taste *just* right, and once you do, well, there’s a certain feeling of accomplishment that will have you strutting around like a superhero for a little while. I really thought copycat recipes couldn’t get any better. And then I added chocolate into the mix.

  • 1/2 cup, plus 2 tablespoons, butter $0.60
  • 1/2 cup flour $0.07
  • 6 tablespoons unsweetened cocoa powder $1.50
  • 3/4 cup sugar $0.14
  • 1 egg, lightly beaten $0.20
  • 1 teaspoon vanilla $0.22

Total cost $2.73
Cost per brownie $0.12

1.) Preheat oven to 350 degrees Fahrenheit and grease a muffin tin, or spray with non-stick cooking spray.

2.) In the bowl of a stand mixer, cream butter on medium speed. Add cocoa powder and mix well. Add sugar, egg and vanilla and continue to mix until all ingredients are thoroughly combined. Add the flour and mix just until the flour has been completely incorporated into the mix.

3.) Using your fingers or two spoons, drop about 2 tablespoons of batter into each muffin tin.

4.) Place in the oven and bake for 25 – 30 minutes, or until the brownies are fully set and a toothpick inserted into the center comes out clean. Do not over-bake, as the brownies will turn out quite hard!

5.) Serve and enjoy!

Jun 12 2016

How to Carmalize Onions

How to Carmalize Onions

Carmalized onions are the perfect addition to any dish (and I mean any dish – I absolutely love them!) but they can be tricky to make. This is because there’s a massive difference between carmalized onions and fried onions, and it’s very easy to get the latter, even if that’s not what you’re looking for.

Fried onions are thrown into a pan, usually over a moderately high heat and while they do soften, they still retain the sharpness that’s so distinct to the onion. Carmalized onions on the other hand, are quite different. Carmalized onions are cooked for a long time. They need this time so that the sugars can slowly be coaxed out, turning the onions entirely brown (not black or charred), and very sweet. It’s from this sugar that the onions get the name carmalized onions, and it’s also the reason they’re so very, very good.

This recipe calls for 5 onions, which might seem like a lot. But remember, onions cook down to a much smaller size when being cooked. And even if you’re left with an abundance, the onions will keep in an airtight container in the fridge for about a week.

Just one more thing about these onions before we move on to the recipe. You’ll notice that the recipe also calls for the onions to be sliced “Lyonnaise,” but just what the heck does this mean? Many, many cooks cut their onions with the grain, that is, from side to side instead of top to bottom. This is a big mistake. Slicing your onions this way will cause them to quickly break down, and you’ll be left with little onion bits instead of nice slices. Also, slicing your onions Lyonnaise also just makes for much better-looking onions when they’re done, and it’s what will separate you from the amateurs.

  • 5 onions, sliced Lyonnaise $2.35
  • 3 tablespoons butter $0.18
  • 3 tablespoons vegetable oil $0.06
  • Wine, vinegar, lemon juice, or broth (optional) $1.00
  • Salt $0.01

Total cost $3.60

1.) Place a large saucepan over medium-low heat. Add the butter and the oil.

2.) When the butter and oil have melted together, add the sliced onions, along with a generous pinch of salt, and toss to complete coat them in the fat. Stir, keep over medium-low heat and let cook for 45 minutes to one hour, until the onions are very soft and entirely brown. The level of carmalization you take the onions to is up to you, but you definitely need to remove them from the heat once they turn dark brown. Otherwise, you’ll be left with burnt onions instead of carmalized ones. Also remember to stir the onions regularly while they are cooking so they all brown evenly and they don’t get stuck to the bottom of the pot.

3.) Once the onions are finished cooking, you can use the wine, vinegar, lemon juice, or broth to deglaze the pan. This step isn’t necessary, but doing so can lift any brown bits from the bottom of the pan, and will give you onions even more flavour.

4.) Serve and enjoy!

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