June is here and the miracle of this beautiful planet Earth is so apparent as I wonder every day that Earth can be so brilliantly and achingly emerald green after months of heavy winter. I thought the snows would never end.
Shakespeare so aptly wrote
From you I have been absent in the Spring
When proud pied April, dressed in all his trim
Hath put a spirit of youth in everything.
What’s been absent? Probably the grill!
My family grills almost every day, rain or snow. All the usual culprits like chicken breasts, salmon, lamb burgers, steaks, veggies, kebabs are on the list. But today, I would like to introduce two recipes that change up the summer grill menu.
First stage: The beginning, healing diet indicated with an “H”
Second stage: A maintenance diet when the inflammation is gone and you are moving into a gluten and dairy free diet indicated by an “M”
Third stage: Paleo indicated by a “P”
Grilled Oysters with Chorizo
H M P
For 4 people as an appetizer you will need
8-12 oysters, unshucked
Nota bene: Spanish chorizo is sweet not spicy like many American chorizos. The brilliant red color is from pimenton, a smoky paprika NOT chili pepper.
Optional additions: chiffonade of spinach, basil or pesto, marmalade, lime zest, bacon
Sauté a small amount of small diced chorizo in a little olive oil. It crisps very quickly. Without shucking the oysters, place them on a hot grill. Observe that the oysters have two sides. Place the “bowl” down so that any liquid will collect in the “bowl”. They will open within a few minutes. Remove carefully from the grill as the oysters are hot. Using an oyster knife (if you have one!) and a hot pad, pry the oyster carefully open. Top the half of oyster with a small spoonful of cooked chorizo and serve! I have a girl crush on a Persian lime oil and white balsamic pineapple vinegar at a local store. I make a simple vinaigrette, then add a little chiffonade of spinach at the last moment and a splash of vinaigrette. Even people who shy away from oysters love this recipe.
One Sunday, I was listening to Lynne Rossetta Kaspar on the “The Splendid Table” and she casually mentioned that you can take beef short ribs, grill them and add a whole grained mustard/brown sugar glaze, transforming this meat. I searched for a recipe and never found one, so this is what I developed. I will tell you that Jake, my photographer scarfed these down hot from the grill.
Grilled Short Ribs with Mustard/Date Sugar Glaze
H M P
You will need
Beef short ribs
Your favorite rub
Bragg’s apple cider vinegar
Boetje’s whole grain mustard
Coconut palm sugar
Pre-heat the oven to 300 degrees. Rub a good quantity of spice rub into short ribs. Take 2 long pieces of aluminum foil and along the long inner side of both pieces, carefully fold the two pieces together to make a good seal. Place the short ribs in the middle and add 1 1/2 tsp. of apple cider vinegar under the short ribs. Fold up foil to make a packet for the meat. Roast for 2 hours.
Remove from oven and fire up the grill. Make the glaze.
Whole Grain Mustard and Coconut Palm Sugar Glaze
H M P
I T. Boetje’s whole grain mustard
2 Tsp. coconut palm sugar
1 tsp. Bragg’s apple cider vinegar
Slather the glaze on the top and sides of the short ribs, oil the grill (I use a little olive oil soaked paper towel and tongs). Grill just enough for caramelization. I am telling you, this transforms short ribs and it feels like you are re-inventing meat. Thanks Lynne.
Enjoy the beautiful weather, time with family and friends, de-stress and when people say they feel sorry for your limited GERD diet, invite them over and serve them these two great recipes. They won’t feel sorry for you anymore!