Tag Archives: Grilling

Cooking Up A Storm at The BamaSteelMagnolia’s Bistro

If you’d like to see what happens when you combine grilling, storms and tornados in the spring in the Deep South check out Cooking Up A Storm over at The BamaSteelBistro(TM)…there’s also a really good recipe for Grilled Chicken with Mole Rub and Mango-Avocado Salsa.

Chicken with mango avocado salsa

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How Turkey is Served at the Bamasteelmagnolia’s, by Beverly Hicks Burch

Over at the The Bama Steel Magnolia Bistro I’ve posted mine and Tall & Handsome’s recipe for a brined turkey that is also grilled. It’s one of the best you’ll every lay you lips on…stop by and check out Burch Brined & Grilled Turkey...


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Bev & Reggie’s Tilapia, by Beverly Hicks Burch

Bev & Reggie’s Grilled Tilapia

By Beverly Hicks Burch

You will need:

4 fresh tilapia fillets, approx. 1 pound

Olive oil

Tone’s Lime Pepper Seasoning (can be found at Sam’s Club)

Fresh lime slices or wedges

To prepare:

Using medium-high heat, preheat grill. We recommend using a dish or container for the grill that allows you to cook fish without the fish falling through the grate. Spray with a non-stick product for grills.

Brush olive oil on both sides of the tilapia. Sprinkle the lime-pepper seasoning on both sides of the fish (to taste).

Grill fish 3 – 5 minutes or until done turning once. We recommend using a spatula/turner.

Garnish with fresh lime slices and their juice.

(If you don’t have a grill, you may also broil this dish in you oven.)


© 2008 Beverly Hicks Burch All Rights Reserved.

Serving suggestions:

Fresh salad

Grilled corn of the cob

Indian Style Rice with Cashew and Raisins

Last night we just had salad and fish and it was ample!

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Hatched…It’s Not an Egg, by Beverly Hicks Burch

Hatched…It’s Not an Egg

By Beverly Hicks Burch

Well, it’s finally happened. You know that green chilies have becomes a really big thing when Southern Living, the Bible for all true GRITS (Girls Raised In The South) does a six page full color spread in their magazine with accompanying recipes. I on the other hand was ahead of this trend and knowledge when I married Tall and Handsome, a Native New Mexican, but, I must add…he is a New Mexican with very Southern roots. Yes, I had foreknowledge of the chili revolution.

Bev is going to let you in on a little secret here. T & H and I met in a rather unconventional way. Yes, we met online…*gasp*…there I said it. No, it wasn’t in a chat room or anything like that…it was playing an online game. My very Southern momma will be very chagrined to know I’ve told that, although she is quite fond of Tall and Handsome. Daddy was afraid I’d met an ax murderer. Now, he, too, is fond of T & H and thinks he is head and shoulders above the ex, the regrettable Gomez the Unremarkable.

I was very cautious and we courted long distance for almost a year before we met face to face. Then, he had to meet me on home territory which meant meeting my former-mechanical-engineer/project-manager-retired-turned-pastor-father, mom and son who was returning home from duty in the Middle East. You could tell Tall and Handsome was raised by a Southern momma…he came bearing gifts from the southwest for each member of my family. (My gift was a beautiful silver and turquoise Cross hand-crafted by local Native Americans.) No wonder he’s been called the Silverfox…

I can tell you this…if he is an ax murderer he is the most patient one in the history of mankind…he’s still waiting to make his move five years later…

Well, after his visit, he returned to New Mexico and I planned a trip out to visit him and see some sights in the southwest. He made plans and squired me around the Albuquerque International Balloon Fiesta on a VIP pass. We drove up to Santa Fe and actually got engaged there. And, I had some fantastic food…I learn about chilies…both red and green.

la-ristra-hot-air-balloon.jpgNew Mexicans don’t like chilies…they are passionate about chilies. Everywhere you go you can see chili ristras hanging…for sale in different sizes…for decorations, for use, and yes even a hot air balloon at the Fiesta, which I thought was rather bizarre looking and anywhere else would have been considered obscene. Those big blown up red chilies stacked on top of each other floating in the sky just looked…wrong…

red-green-chili-peppers.jpgEven though a chili is technically a fruit, it is the official vegetable of the state of New Mexico. They like `em green and they like `em red. If you can’t make your mind up which you want…no problem…ask for Christmas on the side and you get both.

There has been some competition between New Mexico and Texas over who is the chili state winner, but, I think New Mexico and New Mexicans pretty much win by default and the amount of Capsaicin per cc of blood. Let’s put it this way…if there was a way to measure chili intake like alcohol with a breathalyzer…well, most New Mexicans would stay three sheets in the wind on chilies.

This is not necessarily a bad thing though because unlike alcohol…chilies do have some health benefits. For example, one fresh chili pod has as much vitamin C as an orange, and a teaspoon of red chili powder has all the daily requirements of vitamin A. Capsaicin, the chemical in a chili that makes it hot is used in products to relieve the pain of arthritis and it’s used as an additive in bird feed to keep squirrels out…they really don’t like it, but the Capsaicin doesn’t affect the birds…other than that it will help the Cardinals turn really red.

They take the chili so seriously in New Mexico…as seriously as the South takes football…that there is the Chile Pepper Institute at New Mexico State University. The Institute does not have a football team…but, they do study Scoville units, or how hot the dang things are. They range from mild to “scorch you eyes out and melt you sinuses” to “blow out the back of your head”. T & H likes his somewhere in between the last two.

Like Georgia and their Vidalia onion, New Mexican swear there is only one sacred place to get the “right stuff” and that is in Hatch, NM. You can get the fresh or canned kind from there. When Tall and Handsome moved South from New Mexico for our nuptials, about 75% of his U-Haul was filled with Hatch canned goods. That was the only thing I had to sign a pre-nup on…just kidding honey…those puppies didn’t last long and the poor baby had to resort to buying other canned chopped green chilies that will remain nameless.

There is a big festival in Hatch every September during Labor Day weekend. During the fall in Hatch and in most of New Mexico you can buy a big burlap sack of chili peppers that weighs about 40 pounds and then have them roasted over an open flame in a big chicken wire barrel. It will cost you about $15. The scent permeates the air during the fall.

One year around September, not too long after T & H and I got married, we treated our neighbors in a sleepy little northwestern Alabama town to this exotic scent…for a very long time. Oddly, one day I found this HUGE brown box on our doorstep. It was emitting a very strong pungent scent. Since it wasn’t ticking, I went ahead and brought it inside, opened it up and…Viola mon amis…stuffed inside was a whole box of fresh green chili pods. Yep, one of T & H’s buddies had shipped him a box all the way from New Mexico.

Well, he couldn’t wait to get his hands on those puppies and roast them, but, he had a small problem. There wasn’t any chili roasting people with big ol’ chicken wire drums in Marion County, Alabama. Being the resourceful chap that he is, he decided to do them himself…you got it on the grill! Now mind you, this was in the days of pre-Weber grill. All we had at the time was a very small table top, camp size propane bottle powered grill. The surface top was about the size of a pin-head, but by Jove he roasted those chili peppers…and roasted those chili peppers and roasted those chili peppers. We finished just in time to put up the Christmas decorations…that is after removing the skins, placing them in plastic freezer bags and putting them in the freezer.

Now, I make chopped green chilies a staple in my pantry. Want to borrow some high quality chili powder? No problem. This is what happens when you marry a Tall and Handsome cowboy from New Mexico…with Southern roots and who grew up in the South…

As I was browsing my Southern Living I found this recipe. It had Tall and Handsome’s taste buds written all over it. I read it to him and his eyes lit up like a little boy at Christmas. We’re planning what meal we’ll have it with. Thought you folks might like to try it, too…

© 2007 Beverly Hicks Burch All Rights Reserved.

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Grilled Hoisin Marinated Pork with Pineapple-Grilled Green Onion Relish

Grilled Hoisin Marinated Pork with Pineapple-Grilled

Green Onion Relish

This is a Bobby Flay recipe from the Food Network.

¼ cup Hoisin sauce

2 tablespoon rice wine vinegar

2 tablespoon soy sauce

3 cloves garlic, coarsely chopped

1 teaspoon sesame seed oil

1 (2 pound) boneless pork tenderloin

Combine Hoisin sauce, vinegar, soy sauce, and garlic and sesame seed oil. Place tenderloin in a zip lock bag and pour marinade over pork. Marinate overnight in the refrigerator turning at least once.

Next day, remove pork from marinade. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.


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Sugar Grilled Asparagus

Sugar Grilled Asparagus

This recipe was from one of the finalist of the Next Food Network Star show, Rory Schepisi.

1 bundle asparagus

¼ cup olive oil

½ cup sugar

1 teaspoon kosher salt

½ orange, zested

Preheat grill to medium-high heat.

Remove tough ends of asparagus. Roll in oil and coat with sugar and salt. Place on grill and cook 10 – 15 minutes or until done, turning to make sure asparagus cooks evenly and doesn’t burn.

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Tropical Chicken Kabobs with Orange Fragrant Rice, by Beverly Hicks Burch

Tropical Chicken Kabobs with Orange Fragrant Rice

By Beverly Hicks Burch

This is a recipe I can eat when I’m sick and can eat nothing else. We’ve taken this and adapted it from one off the back of a sack of Jack Daniel’s wood chips for grilling…as usual, I “Bevized” it just a tad and developed a rice side dished to served with it. The chicken is low-fat and lean, the peppers are low-fat and full of vitamin C, and the fresh pineapple is dawg-gone good and good for you because it chocked full of vitamins also. And the sauce, well, darn it…it just good cuz it’s made with some of Tennessee’s finest! Hope you enjoy!


1 ½ pounds of boneless, skinless chicken breast, cut into cubes, about 1”

1 cup Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce

½ cup orange marmalade

1 red, 1 orange, 1 yellow, bell pepper (you may use a green if you prefer – green give me indigestion and I ten to avoid them if I can )

1 whole fresh pineapple, cut into 1” chunks

Thread chicken, peppers and pineapple onto kabob skewers. Be sure to start and end with a piece of pepper and alternate items. If you are using wooden skewers be sure soak them in water prior to threading with food items. We use the Weber Kabob Grilling Set.

Next, make the glaze by mixing together the barbecue sauce and the orange marmalade. Set aside about half for later to serve with the kabobs. Brush the kabobs thoroughly with the remaining sauce.

Grill over medium heat 15 minutes (about 7 ½ minutes per side) or until chicken is done.

Serve with Orange Fragrant Rice. Enjoy!

© 2007 Beverly Hicks Burch All Rights Reserved.


Orange Fragrant Rice

By Beverly Hicks Burch

1 ½ cup long grain rice (like basmati or jasmine)

Zest of 1 orange

Pinch of kosher salt (to taste)

3 cups chicken broth (you can use the juice of the orange you zested and then make the broth make up the difference to 3 cups…this will give you a more intense orange flavored rice.)

Zest the orange into to the broth (and if using it the juice). Add the kosher salt. Bring the liquid to a boil and add the rice. Reduce the heat and simmer on lower heat about 20 minutes or until rice is done.

Serve with kabobs. This rice is good alone and as side dish with several other dishes.


© 2007 Beverly Hicks Burch All Rights Reserved.

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Maple-Garlic Marinated Pork Tenderloin, by Beverly Hicks Burch

Maple – Garlic Marinated Pork Tenderloin

By Beverly Hicks Burch

This is a version of a recipe I found and once again “Bevized”. You won’t believe the wonderful taste of this lean pork dish. We grill it year round and served it with baked sweet potatoes, rice, grilled pineapples or other favorites…we rotate. Hope you enjoy it as much as we do and it’s really easy to fix, too!

3 tablespoons Dijon mustard

3 cloves garlic, minced

1 teaspoon sesame seed oil

1 cup maple syrup (the real thing)

½ teaspoon ground pepper

1 ½ pound pork tenderloin

Combine mustard, sesame seed oil, garlic, pepper and maple syrup. Place in a zip lock bag. Place the tenderloin in the marinade in the bag and seal the bag. Place in a bowl and refrigerate at least 8 hours or overnight (for best results).

Next day, preheat grill to medium-low heat.

Remove meat from marinade. Boil marinade in a saucepan for 5 minutes.

Brush the grate of the grill with oil and place the grill on the grate. Grill the pork, basting with the marinade. Grill about 15 to 25 minutes or until pork is no longer pink or until pork reaches correct temp of 165 degrees. Let rest for 5 mins. before cutting


© 2007 Beverly Hicks Burch All Rights Reserved.

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Grilled Tequila Lime Chicken, by Beverly Hicks Burch

I first found a similar recipe on the Food Network’s website. I was browsing the Barefoot Contessa’s shows and found the recipe there. When I went back a few weeks later to print it out for my mom, the recipe had been removed. A search on the net (thanks, Tall & Handsome) found the same recipe under this guise. I made this for my Dad after he came home from the hospital after he had heart by-pass. I made a minor adjustment to the salt. Bev

Grilled Tequila-Lime Chicken

By Beverly Hicks Burch

1 cup fresh lime juice ( 5 to 6 limes)

1/2 cup tequila

1/2 cup orange juice (2 to 3 oranges)

1 minced seeded jalapeño chili

1 tablespoons chili powder

¼ ½ teaspoon course salt

1 teaspoon ground black pepper

1 tablespoon minced garlic

½ teaspoon cumin (optional)*

6 boneless chicken breast halves with skin

Mix lime juice, tequila, orange juice, jalapeños, garlic, cumin, chili powder, salt
and pepper in bowl. Add chicken; turn to coat. Cover; chill overnight.
Prepare barbecue (medium heat). Brush grill rack with oil. Grill chicken
until cooked through, turning occasionally, about 18 minutes. If marinade is boiled for 5 minutes it can be used to baste the chicken during cooking. Transfer to platter. Serves six.

*I’ve made it with and without the cumin. Either way it marvelous!


Beverly Hicks Burch

© 2007 Beverly Hicks Burch All Rights Reserved.

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Memorial Day 2007 Burch Cook – Out with Beer Can Tandoori Chicken, by Beverly Hicks Burch

Memorial Day 2007 Burch Cook – out

Burch Bistro Memorial Day 2007 Menu:

Beer – Can Tandoori Chicken

Indian – Style Rice with Cashews & Raisins

Grill Fresh Pineapple with B-B-Q Orange Marmalade Glaze

Bev’s Homemade Orange – Pineapple Sherbet

Beer – Can Tandoori Chicken

From A Barbecue! Bible Cookbook Beer – Can Chicken

[And 74 Other Offbeat Recipes for the Grill]

For the Chicken and “Wash”

¼ cup fresh lemon juice

1 teaspoon coarse salt (kosher or sea)

1 3 ½ – 4 lbs chicken

For the Marinade:

2 cloves of garlic

1 tablespoon minced peeled fresh ginger

1 teaspoon coarse salt (kosher or sea)

2/3 cup milk yogurt (preferably whole milk)

1/3 cup mustard oil or vegetable oil (see Note)

2 teaspoons prepared Chinese mustard (if using vegetable oil, optional)

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

½ teaspoon mace

½ teaspoon nutmeg

½ teaspoon cardamom

½ teaspoon turmeric

½ teaspoon cayenne pepper

½ teaspoon red food coloring (optional; Indians like their chicken very red)

For cooking and serving:

1 can (12 oz.) beer or ¾ cup bottled Indian beer, we used a Shiner Bock and it was just as good

½ red onions thinly sliced

½ cup roughly chopped cilantro or parsley (I personally don’t like cilantro and we substitute parsley in most of our dishes, but will add as small amount. For some reason, cilantro upsets my tummy)

You will also need:

1 empty 12 oz. beer can or and upright vertical chicken roaster (Weber makes a great one).

  1. Make the wash for the chicken in a large resealable plastic bag. Prepare the chicken by removing the giblet, washing and removing the skin from the whole chicken (yes, you read right…the whole bird). Drain and blot dry with paper towels. With a knife, cut gashes in each thigh and two each in each breast. This speeds the absorption of the marinade.
  2. Place the chicken in the plastic bag and the “wash” and put in the refrigerator for 15 minutes, turning twice. Make sure each breast side and the back marinates for 5 minutes.
  3. Prepare the marinade. Place the garlic, ginger, and salt in the bottom of a large mixing bowl and mash to a paste…you can use a mortar and pestle or mini food processor. Then, back in the bowl, add the yogurt, oil, Chinese mustard if using, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne pepper, black pepper, and food coloring. Spoon the marinade over the “washed” chicken. Reseal the bag and let the chicken continue to marinate overnight, turning the bird several times.
  4. If using a can of beer, pour out about ¾ cup and reserve for another use. Punch about 2 other holes in the top of the can. If using a Weber roaster or other vertical roaster, fill the center well with the beer.
  5. Remove the chicken from the marinade.
  6. Place the chicken on the beer can or roaster and tuck the wing tip behind the chicken’s back.
  7. Set the grill for indirect grilling and pre-heat medium high.
  8. Place chicken on center of grate. Cover the grill and cook chicken until nicely brown and internal temperature reaches 180 degrees. Times will vary but could take 1 to 1 ¼ hours. Remove from beer can or roaster and let rest 5 minutes before cutting.

Serves 2 to 4 Enjoy!

To be authentic:

Indian mustard oil


Usually while the food is on the grill, the ice cream make is churning away at the same time on the deck. In way of preparation, I get the bowls I’m going to use and put them in the freezer and have them icy cold just waiting for a bowl of sherbet. My family has been making the tasty treat to not only delight the children but the heat – stressed adults for decades. I have fit both categories.

So, while Tall & Handsome shares his Tandoori chicken, I share my sherbet…spicy & sweet…kinda like us…and our adventures…and how much better can it get than that?

© 2007 Beverly Hicks Burch All Rights Reserved.

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